Garde Manger Class
Using books from the library, the newspaper, internet or information from one of the following links www.food.oregonstate.edu www.ag.ohio-state.edu/~meatsci www.alliedkenko.com www.ext.nodak.edu/extpubs/yf/foods/he176w.htm#sausage%20formulations www.inchem.org
Research one of the topics and using information gathered from your research state your case for the use of the product or appose the use of the product.
Take a stance on one of the following issues.
A) Nitrosamines; how doe they occur and under what conditions?
B) Gavage; what is the main controversy with this?? Is there a alternative method or methods??
C) Use of Celery Juice Powder vs. Nitrates
D) Foie Gras ban in California/ Chicago
E) Fermentation process used in the Garde Manger Kitchen (like Sauerkraut).
Once you have chosen a topic, answer the following questions: why did you choose this topic (i.e. what caught your eye), and what three things did you learn that you did not know before?
The response paper is due the next class day. Use the guidelines below when writing your paper.
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