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garde manger
Garde manger refers to the area of a kitchen where cold foods are prepared and stored. It is responsible for preparing foods like salads, appetizers, and cold cuts. The garde manger prepares cold dishes, checks food quality and storage, and oversees food presentation. Some of the key functions of the garde manger include preparing cold appetizers and dishes, ensuring proper food storage and portion control, and maintaining quality standards. Charcuterie items prepared in the garde manger include sausages, bacon, hams, pates, terrines, and items cured with aspic jelly.
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garde manger
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- 2. Garde mangeris a well ventilated area where cold dishes (such as canapes, salad, Pates, terraines and hors d’ oeuvre) are prepared It is also a place where foods are stored under refrigeration This section of kitchen is also responsible for quantity and quality check of perishable food items before the correct prepration and storage is affected Its also responsible for all decorative aspects of food presentation They also have to prepare dressing for other section as wellIn charge of this section is Chef de garde manger This section also prepares different cold dishes and are kept here It can also be refered as an pantry or store area It’s also a place to cure meats Raw material are prepared and dressed for cooking It can also be said as cold kitchen INTRODUCTION TO GARDE MANGER
- 3. FUNCTION OF GARDEMANGER Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items Garde manger prepares all component of cold appetizers which range from anti pasti platter to salad Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes. Garde manger helps cooks for night service by washing lettuce, dicing vegetable needed for service & preparing accompaniments like crutons, smoked fish Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc. Prepares daily requisitions for supplies and food items for production. Prepare all dishes following recipes and yield guides. Properly label and date all products to ensure safekeeping and sanitation.
- 4. Charcuterie Sausage derived fromlatin word ‘Salsus’ i.e, salted Sausage is a preserved meat made up of mince meat, combined with fat and spices and then stuffed in some form of casing Spiced ginger and pepper to enhance taste Sausage is preserved by smoking or drying then its chilled and cooked only during time of service
- 5. Bacon becon it’sa cured meat obtained from belly of a pork The meat here is preserved by salting Smoked bacon is very popular and this is done in smoke chambers which gives it a distinctive flavours and helps in longer preservation Charcuterie..
- 6. Ham ham isextracted from hind leg of pork Its is preserved by curing or pickling in brine, dried and then smoked Ham is prepared from fresh pork meat Boiling of ham is done by placing it in cold water first & soaking it. Then is placed in a suitable container covered with cold water and brought to boil slowly till its cooked Charcuterie..
- 7. Pate pate isa French term for pie Pate is a mixture of cooked ground meat and fat minced into a spreadable paste common addition includes vegetable, herbs, spices & either wine or cognac Traditionally served baked in a crust or molded as a terrine Inorder to hold pate together these days crust is eaten together It can be served either hot or cold but it is considered to develop its fullest flavour after a few days of chilling Charcuterie..
- 8. Terrine traditionally it’sa loaf of common force meat cooked in a covered earthenware method of its prepration Line the mould with sliced pork fat Leave a 2 inch over hang on outside Add force meat pressing down Fold the fat over Cover palce in a bain marie Bake to a safe internal temperature Chill before slicing Add aspic jelly and serve right from the terrine Charcuterie..
- 9. Aspic makingand curing Aspic is a dish in which ingredients are set into a gelatine made from meat stock or consomme when cooled The stock should be clear with addition of egg white and aspic sets Any kind of food can be set into aspic Aspic are usually served on cold plate so that gel will not melt before being eaten. Charcuterie..
- 10. Galantine Its aclassic French dish that resembles a meat wrapped pate It is made from boned poultry, meat or fish and stuffed meat ropl is formed into a symmetrical loaf, wrapped in cheese cloth then gently cooked in a stock Its then chilled glazed with aspic made from its own jellied stock and garnished with olives, pistachios etc that have been included in filling Galantines are usially served cold and cut into slices Charcuterie..
- 11. Features ofAspic Gives moisture and strong meaty flavour Highly gelatinous, clarified stock • Should have good mouth melt away quantities • Used to coat food • Provides cold food presentation a great and lasting freshness Charcuterie..
- 12. HORS D' OEUVRE Its a French term that means something outside of main preparation work So here it is a small and additional food item intended to stimulate the appetite Its origin has been traced back to the Romans who enjoyed eating spicy foods before dinner Its served at the beginning of meal before the main course to stimulate the appetizer Here the presentation and taste is important along with simplicity It should be light and delicate especially when served before a heavy meal consist a number of courses The hors d'oeuvre may be more nourishing
- 13. A. Hot horsd'oeuvre B. Cold hors d'oeuvre Classification of Hors d'oeuvre
- 14. HOT HORS D'OEUVRE Smoked salmon It is considered to be the most delicate hors d'oeuvre Thin slices of salmon are served with lemon slices, brown bread and butter
- 15. HOT HORS D'OEUVRE.. Caviars Fresh caviar is finest and most luxurious hors d'oeuvre provided Its fresh and of best quality Its is the salted roe of sturgeon fish
- 16. HOT HORS D'OEUVRE.. Oysters Oysters should be brought with their shells tightly closed They are opened with special oyster knife The oysters are released from the she'll by cutting the muscles that is attached to it Oysters are generally served over a dish of crushed ice Its usually served with brown bread, butter and lemon
- 17. Egg Mayonnaise herehalf hard boiled eggs are placed over lettuce leaves and coat with mayonnaise its usually garnished with slces of olives and fancy cutting of tomato COLD HORS D’ OEUVRES..
- 18. COLD HORS D’OEUVRES.. Fish Mayonnaise this is a made with a poached fish which is shreded, placed on lettuce leaves and coat with mayonnaise its decorated with strips of stoned olives
- 19. Cold asparagus it’sa blanched asparagus dressed with mayonnaise COLD HORS D’ OEUVRES..
- 20. Ceaser salad Romainelettuce Bread cruton Grated parmesan cheese Lemon juice Olive oil Egg Worcestershire sauce Garlic Black pepper
- 21. Greek salad Piecesof tomato Sliced cucumber Diced onion Feta cheese Oregano Olives Salt Dressed with olive oil and vinegar Salt and peeper
- 22. Chef salad Hardboiled egg One or more varities of meat Tomatoes cucumber Cheese Bed of lettuce
- 23. Nicoise salad Shreadedtuna French Beans Boiled potato Raw red peppers Shallots
- 24. Florida salad Orange Lettuce Dressing with acidulated crean Garnish with orange zest
- 25. Cobb salad Inventedfrom USinvented by Robert Howard Cobb owner of Brown Derby Restaurant Lettuce leaves Bacon Chicken breast Egg Avocado Chives Tomato Roquefort cheese Red wine
- 26. Famous salad Dressing Honey Mustard Dressing a dressing made with a combination of mustard herbs and spices blended into a mustard base which is then sweetned with honey 1 tbsp French mustard. 1 tbsp honey. 1 clove garlic, peeled and crushed. 1 tsp balsamic vinegar. 2 tbsp cider vinegar. 6 tbsp sunflower oil salt and pepper, to taste.
- 27. Famous salad Dressing American Dressing Mayonnaise sauce Mix herbs Tomato ketchup yoghurt sour cream Seasoning parsley
- 28. Famous salad Dressing Ranch dressing 1 clove (to 2 Cloves) Garlic. Salt To Taste. Chop Parsley. 2 Tablespoons Fresh Chives. 1 cup Mayonnaise. 1/2 cup Sour Cream. Buttermilk (as Needed To Desired Consistency) White Vinegar (optional, To Taste)
- 29. Famous salad Dressing French Dressing (sweet creamy dressing) Vinegar Olive oil Tomato puree seasoning
- 30. Famous salad Dressing Thousand island dressing mayonnaise sauce olive oil lemon juice orange juice paprika powder worcestershire sauce Mustard paste Vinegar Cream Tomato ketchup
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- 32. CLASSIFICATION OF SANDWICH A.CloseSandwich B.Open Sandwich C.Grilled Sandwich
- 33. Close sandwich.. Pinwheel sandwich the crust of bread is taken out then is sliced length wise and butter and soft filling is evenly spread according to colour contrast of bread
- 34. Close sandwich.. RibbonSandwich they are prepared by using two different coloured bread wither two slice of white bread and one slice of brown bread or vice versa
- 35. Close sandwich.. Sandwichcake this looks like a iced layer cake and round bread loaves are used
- 36. Close sandwich.. Bookmaker sandwich this is a buttered roll of french bread spread with french mustard and a grilled steak in between them
- 37. Close sandwich.. TeaSandwich its made form 2 slice of bread filled with lettuce and spread like chicken mayo or tuna mayo or egg mayo Its then cut into triangle shape while presentation and kept in upward position
- 38. Close sandwich.. DoubleDecker sandwich This sandwich is prepared with 3or more than 3 slices of bread along with spread and filling with slices of tomato, cucumber, cheese slice, ham, slice, egg omlette, lettuce leaves along with seasoning its also called Club Sandwich its cut into triangle shape and served with french fries and
- 39. Close sandwich.. Broadways sandwich this sandwich is also similar to club sandwich but the only difference is its filled with smoked fish, lettuce, and egg mayonnaise spread
- 40. Grilled sandwich this sandwichis prepared like close Sandwich. After everything is assembled its then grilled in a griller It can be served as a vegetable sandwich with fillings like assorted sandwich vegetables and Non veg sandwich two layer of different fillings like ham bacon, chicken, cucumber, tomato, and lettuce and boiled egg too
- 41. Open sandwich this sandwichwas originated form Denmark This sandwich are open with fancy shape Its easy to prepare appealing to eye, delicious to taste and cost effective and left over can be used as well The fillings can be kept as desired
- 42. Eg of Opensandwich Tivoli sliced tongue, ring green peppers, horse radish, crea, and tomato
- 43. Eg of Opensandwich Bacon and apple savory apple puree, cold bacon, lettuce and tomato
- 44. Eg of Opensandwich Sunshine salami sliced salami with egg yolk in a raw onion rings
- 45. Eg of Opensandwich Copenhagener danish blue cheese with raw egg yolk in raw onion ring
- 46. Eg of Opensandwich Louisiana Danish ham, camembert cheese, lettuce, glace cherry
- 47. Eg of Opensandwich Harlequin danish lunch on meat with potato salad, water cress, and raddish
- 48. Eg of Opensandwich Guardsman brisket of Beef, horse raddish, cream, onion, tomato and parsley
- 49. Guidelines for makingsandwich One day stale bread is good for sandwich as it cuts better and finer The bread should have close fine texture Thin slice bread appeals more than thicker ones Crust should be removed neatly Always use sharp knife Store bread at refrigeration Use only fresh ingredients for filling If fillings contains any moisture then apply it just before serving otherwise the sandwich becomes soggy If sandwiches are prepared in advance then it should be wrapped in a foil or alternatively in a sterilized napkin which helps them to keep it fresh
- 50. It’s asavory tit bits of food It can be served hot or cold It should be delicious, appetite, and completely finished No fixed recipe for its prepration Individual or different colour combination ingredient is used in canape Canape can be made from cut pieces of bread in different shape which may be fried or toasted Biscuit can also be used in as a base Toppings like capers, gharkin boiled egg, slice cucumber, olives, piped butter, chicken mayo as well It can be eaten for tea, cocktail party, supper or during evening entertainment party It’s a hand pick item introduction to Canapes
- 51. Guide lines forpreparing Canape Spread should be colourful Bread should be cut into different shape The cut pieces of bread should be toasted or fried Different varities of colourful ingredient can be used for filling
- 52. Guide lines forpreparing Canape Spread should be colourful Bread should be cut into different shape The cut pieces of bread should be toasted or fried Different varities of colourful ingredient can be used for filling