Title: Prepare cold dips and relishes.
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 cold dips, relishes, and pickled foods.

Process/Skill Questions:

Thinking

- What are the advantages of using pasteurized egg products in making dips?
- How can alternative ingredients change the nutritional value of dips and relishes?

Communication

- What are the types of relishes?

Leadership

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

Management

- How are relishes used?