This document provides an overview of fundamentals for garde manger, focusing on sandwiches and hors d'oeuvres. It discusses various types of sandwiches that can be served hot or cold, and components like bread, spreads, fillings and garnishes. It also covers different types of hors d'oeuvres like canapés, tartlets, choux puffs and their preparation methods. Proper mise en place, presentation, sanitation and storage techniques are emphasized for making sandwiches and hors d'oeuvres.

1. Garde Manger I
Sandwiches and Hors d’Oeuvres

2. Section Objectives
Upon completing this section, you should be
able to:
• Discuss the fundamentals of garde manger:
nnsandwiches and hors d’oeuvres

3. Sandwiches
• A sandwich is often the first meal a person learns to
prepare
• Sandwiches may be served hot or cold
• Assembly can happen in advance, or à la minute
– Depends on the desired outcome

4. Sandwich Components
• Bread
– Firm, thick, not overwhelming or dry
– Pullman loaves, peasant-style breads, and rolls
– Flatbreads, wrappers, and tortillas
• Spread
– Moisture barrier
– Flavored butter or mayonnaise base, spreadable
cheeses, tahini, jams, and condiments
– Holds sandwich together

5. Sandwich Components—components
• Filling
– Vegetable or protein
• Garnish
– Textural contrast, flavor enhancers

6. Types of Sandwiches
• Hot (e.g., panini, melt)
– Closed
– Open
• Cold (e.g., club, deli)
– Closed
– Open

7. Sandwich Presentation
• Presentation is very important for sandwich service
• Assembly of sandwiches should be conducted in
an efficient and thoughtful manner
• Consider quality and presentation

8. Sandwich Mise en Place
• Prepare all ingredients
– Cook, mix, slice, or rinse ingredients
as necessary
• Arrange and store ingredients
– Preportion as appropriate
– Keep within easy reach but properly refrigerated

9. Sandwich Mise en Place—continued
• Select and arrange equipment
– Spatulas, scoops, knives, cutting boards,
heat griddles, fryers, and broilers

10. Cutting Sandwiches
• Sandwiches can be cut in a variety of ways to
make the presentation attractive
– Halves
– Thirds
– Quarters
• Garnish is important to the look of the sandwich
– Consider “functional” garnishes

11. Sandwich Sanitation
• Sandwiches, whether hot or cold, present a dangerous
environment for the spread of foodborne illness
• High protein, precooked food, mayonnaise, and
butter, along with a variety of hand contact, create
food safety challenges
• Produce sandwiches under the most stringent
conditions

12. Hors d’Oeuvres
• French word used to
describe small
portions of very
flavorful food items
served either before
the main meal, lunch,
or dinner, or as the
first course of a meal

13. Types of Hors d’Oeuvres
• Canapé: Small open-faced sandwich that may be topped
with a variety of savory food items
• Barquettes and tartlets: Miniature pie shells made from a
short pie dough and filled with a variety of savory fillings
• Choux puffs and carolines: Miniature puff and éclair-
shaped choux paste shells filled with a variety of savory
purées and mousses

14. Canapés: Banquet-Style
• Use a dense bread, such as pumpernickel or rye
(which allows elimination of toasting)
• Use Pullman loaves, approximately 4" × 4" × 18"
• These should be sliced lengthwise, no thicker than 1
/4"
– If bread is extremely fresh or coarsely textured, it is
difficult to get thin, even slices
– For thin, even slices, slice bread when slightly frozen

15. Canapés: Banquet-Style—continued
• Always trim crust from bread after slicing, not
before
• The evenness of slices can be improved by
using a band saw to slice the loaves

16. Canapés: Banquet-Style—continued
• Soften spread by whipping or by allowing to
warm to room temperature
• Apply spread to Pullman slice with a medium-
size palette knife
• Apply filling to Pullman slice
– Select an item for the filling that can be
applied quickly and easily to the bread
– It is best if it can be applied in a single step

17. Canapés: Banquet-Style—continued
• Items that can be sliced in long sheets on a meat
slicer then laid on top of the Pullman loaf work
well; these include ham, turkey, cheese, or smoked
salmon
• Fine-textured salads, such as tuna salad, salmon
salad, and chicken salad, (when the recipe is
adjusted to avoid seepage of moisture) can be
easily spread onto a Pullman slice

18. Canapés: Banquet-Style—continued
• At this point, you essentially have a very large,
open-faced sandwich
• Banquet-style canapés can be—and are often—
made up to this point, one to two days in
advance
• If you are making the canapés in advance,
continue to the next step
• The canapé can be tightly wrapped and frozen,
and then defrosted and finished when needed

19. • The Pullman-sized slices, spread and topped
with the filling, are coated with a thin layer of
aspic
• Aspic helps to preserve their freshness and gives
them a glistening finish
– Aspic can be applied with a brush or spray
bottle
– Aspic should be delicate, not rubbery
– It should be perfectly clear and have a good
flavor
Canapés: Banquet-Style—continued

20. • The Pullman slice is now ready to be cut into
individual canapés
– Squares, diamonds, and triangles can be cut
using straight-line cuts of a long French knife
– This technique results in the least amount of
wasted product
Canapés: Banquet-Style—continued

21. Canapés: Banquet-Style—continued
• Rounds and crescents can be cut using a
sharpened round cutter
– This technique results in more waste
• Special shapes, such as stars, hearts, spades,
and others, can be cut from the Pullman slice
– These cuts have the lowest yield per
Pullman slice

22. • Exactness of size and shape is critical for an
elegant presentation
• Individual canapés should be lined up on a work
tray in neat “rank and file” order
– Any misshapen or wrongly sized items can be
picked out easily
Canapés: Banquet-Style—continued

23. Canapés: Banquet-Style—continued
• Garnish can be applied to the canapé
– The garnish should be one that can be
quickly made and easily applied
– Chose a garnish that is suitable for
the filling

24. • Basic method is the same as banquet-style
• Special techniques
– Bases with special shapes are often used
– They cost more to handle and have a lower
yield of usable product
Canapés: À la Carte-Style

25. Canapés: À la Carte-Style—continued
• A commonly produced item is the coronet, made from salami,
ham, smoked salmon, or similar food
– These are attached to a base with a rosette of basic spread
or compound butter
– The coronet is filled with an olive, sour cream, caviar, or
other suitable food
– This preparation has great eye appeal, but takes more
production time
– Garnishes are often more complex, such as a strip of
marinated red pepper tied in a tiny bow

26. Tartlets and Barquettes
• Prepare an unsweetened, short pie dough
• Roll out thin, 1
/8" thick maximum
• Allow rolled-out dough to rest
– Freezing dough briefly will speed up resting
process
• Cut rolled-out dough into small circles, squares, or
rectangles
– These should be large enough to fully line interior
of the barquette or tartlet mold

27. Tartlets and Barquettes—continued
• Loosely place square of dough into mold
– It is not necessary to oil or lubricate mold
when using a short pie dough

28. Tartlets and Barquettes—continued
• Place a second mold on top of first, sandwiching dough
between the two molds, apply gentle pressure to bring
them together
• Trim excess dough from the edges of molds with a
paring knife
• Place molds upside down on a sheet pan
– A second sheet pan may be placed on top of the
molds to reduce tendency of dough to draw back
during baking

29. Tartlets and Barquettes—continued
• Bake in a 375°
F (190°
C) oven,
until top mold falls off easily
– It is acceptable for barquettes
and tartlet shells to be pale
and not “golden brown”
– Be careful not to overbake
• Overbaked shells shatter
easily

30. Tartlets and Barquettes—continued
• If a custard is to be cooked in shells, dough should be
raw or just blanched when filled with custard
– Shells can be made up to a week in advance
• If barquette or tartlet is to be served cold, coat inside of
prepared shell with a spread or compound butter
– This will help keep crust from getting soggy or
warped
– Fill and garnish as you would for a canapé

31. Choux Puffs and Carolines
• Choux puffs
– Use a straight #6 or #7
pastry tube
– Pipe the paste into a
small ball, about 1-11
/2"
in diameter
– After baking, the
diameter of the choux
puffs should be no more
than 2"

32. Choux Puffs and Carolines—
continued
• Carolines
– Use a straight #5 or #6 pastry tube
– Pipe paste into lengths of no more than 2"
– Bake as you would any item made from
choux paste
– These shells should not be prepared more
than 3 to 4 days in advance

33. Choux Puffs and Carolines:
Preparing the Filling
• Fillings suited for choux puffs and carolines
are purées or mousses of meat, fish,
or vegetables
• The content of filling, including garnishes,
needs to be small enough to pass through a
pastry tube

34. Choux Puffs and Carolines:
Preparing the Filling—continued
• Be careful not to overcook fish or meat for
purée
• If overcooked, it will give a grainy-mouth feel
to filling
• This cannot be masked by the addition of
velouté or mayonnaise during processing

35. Choux Puffs and Carolines—continued
• Make a small hole in the bottom of the puff
with the tip of a small pastry tube and pipe in
the filling
– In some cases, in order to fill the puff,
simply cut off the top of the puff
• The cavity within the puff is then filled
with the desired filling
– Fill puffs as close to service as possible;
they tend to become soggy when held

36. Choux Puffs and Caroline—continued
• Choux puffs are not usually garnished
• They can, however, be garnished like a canapé
• Carolines, after filling, are often topped with
a suitable chaud-froid sauce in the style of the
chocolate on an éclair

37. Thanks
Manoj Srivastava