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TITLE(s): COOK, LARDER (water trans.) alternate titles: garde manger Prepares cold plate entrees, appetizers, and cocktails for lunch and dinner service, and makes canapes, hors d'oeuvres, and sandwiches for buffets: Slices roast, such as beef, veal, pork, and lamb, for cold plates or sandwiches. Cuts luncheon meats, such as head cheese, pork loaf, veal loaf, and ham. Mixes gelatins, grinds up leftover meats, and prepares hot and cold canapes, hors d'oeuvres, and goose liver pate to be served as appetizers. Prepares sandwiches for pantry service outside of meal hours. May prepare food showpieces. Mixes sauces and various seafoods, such as crab, lobster, and shrimp, to prepare cocktails. GOE: 05.10.08 STRENGTH: L GED: R4 M2 L2 SVP: 7 DLU: 77 ONET CROSSWALK: 65026 Cooks, Restaurant | |||||||||||||||||||||||||||||||||||
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