"A garde manger is a cool, well-ventilated area where cold dishes are prepared and other foods are stored under refrigeration."
A list of standard terms and definitions used in the Garde Manger profession.
Garde Manger: An introduction to the concept of Garde Manger as a culinary term and its significance in modern culinary arts.
Standard Terminology: An overview of the standard terminology used in Garde Manger, along with definitions of each term.
Food Safety: A discussion of the importance of food safety in Garde Manger, including the proper handling of food, storage, and temperature control.
Knife Skills: An introduction to the proper use of knives and basic knife skills in Garde Manger, including different types of knives and their uses.
Charcuterie: A study of the art of making and preserving meat products, including cured meats, sausages, and pates.
Salads and Dressings: An examination of the preparation and presentation of salads and dressings, including various types of salad greens, dressings, and garnishes.
Cheeses: A study of the different types of cheeses used in Garde Manger, including their origins, flavor profiles, and textures.
Vegetables and Fruits: An overview of the different types of vegetables and fruits used in Garde Manger, including their preparation and presentation.
Classical Cuisine: A discussion of the origins and methods of classical cuisine, including its influence on modern Garde Manger techniques.
Plating and Presentation: An examination of the art of plating and presentation, including the use of color, texture, and composition in creating visually appealing and appetizing dishes.
Charcuterie: This is a type of meat preparation that involves the preservation of meat through various methods such as smoking, curing, and pickling.
Pâté: This is a type of savory spread made from ground meat, poultry, fish, or vegetables mixed with other ingredients and served with crackers or bread.
Terrine: This is a type of French forcemeat pâté that is baked in a ceramic or earthenware dish.
Hors d'oeuvre: A small appetizer served before a meal that is often served as an accompaniment to drinks.
Crudité: This is a type of appetizer that consists of raw vegetables that are sliced or cut into thin strips and then served with a dipping sauce.
Rémoulade: This is a type of cold sauce made with mayonnaise, herbs, and other flavorings that is often used as a dressing or condiment.
Gravlax: This is a type of cured salmon that is typically served thinly sliced as an appetizer or on a bagel with cream cheese.
Roux: This is a mixture of fat and flour that is used as a thickening agent in a variety of sauces and soups.
Gelatin: This is a protein substance derived from collagen that is often used as a setting agent in desserts or as a thickener in savory dishes.
Sous vide: This is a cooking method that involves sealing food in a vacuum-sealed bag and then cooking it in a temperature-controlled water bath.
"Cold dishes such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines."
"The person in charge of this area is known as the 'chef garde manger' or 'pantry chef'."
"Garde manger staff may perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces."
"Pronounced [gaʁd mɑ̃ʒe]."
"To ensure the proper storage and preparation of cold dishes."
"Foods are stored under refrigeration."
"Ice carving and edible centerpieces."
"Cold dishes can be presented in a buffet-style arrangement."
"Salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines."
"A garde manger should be cool and well-ventilated."
"The main function is to prepare and store cold dishes."
"A chef garde manger specializes in cold dish preparation."
"Larger hotels and restaurants may have garde manger staff to perform additional duties."
"The French translation of garde manger is a 'cool keeper.'"
"Food is stored under refrigeration to maintain freshness and prevent spoilage."
"Cold dishes are usually served at the beginning of a meal or as appetizers."
"Proper ventilation ensures a well-maintained environment to prevent the growth of bacteria or food contamination."
"Hot dishes and dishes requiring cooking are not typically prepared in a garde manger."
"A pantry chef is responsible for the preparation and storage of cold dishes, as well as creating decorative buffet elements."