Title: Prepare marinades.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Garde Manger Techniques

Preparation should include describing each step in the processes to make a variety of marinades.

Process/Skill Questions:

Thinking

- What are the reasons for using a marinade?
- How can alternative ingredients change the nutritional value of marinades?
- What are the advantages of using pasteurized egg products in making a marinade?

Communication

- What are the basic ingredients in marinades?
- What is the definition of emulsification?

Leadership

- What safety and sanitation practices should be used when preparing and storing marinades?

Management

- How do vinaigrette, creamy, and emulsified dressings differ in ingredients and preparation?