2. Garde manger is 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 GARDE MANGER
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 from latin 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’s a 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 is extracted 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 is a 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’s a 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 making and 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 a classic 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 of Aspic
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 hors d'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
here half 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’s a blanched asparagus dressed with mayonnaise
COLD HORS D’ OEUVRES..
25. Cobb salad
Invented from 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
33. Close sandwich..
Pin wheel 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..
Ribbon Sandwich
they are prepared by using two different coloured bread
wither two slice of white bread and one slice of brown
bread or vice versa
36. Close sandwich..
Book maker sandwich
this is a buttered roll of french bread spread with french
mustard and a grilled steak in between them
37. Close sandwich..
Tea Sandwich
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..
Double Decker 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..
Broad ways 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 sandwich is 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 sandwich was 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 Open sandwich
Tivoli
sliced tongue, ring green peppers, horse radish, crea,
and tomato
43. Eg of Open sandwich
Bacon and apple
savory apple puree, cold bacon, lettuce and tomato
44. Eg of Open sandwich
Sunshine salami
sliced salami with egg yolk in a raw onion rings
45. Eg of Open sandwich
Copenhagener
danish blue cheese with raw egg yolk in raw onion ring
46. Eg of Open sandwich
Louisiana
Danish ham, camembert cheese, lettuce, glace cherry
47. Eg of Open sandwich
Harlequin
danish lunch on meat with potato salad, water cress,
and raddish
48. Eg of Open sandwich
Guardsman
brisket of Beef, horse raddish, cream, onion, tomato
and parsley
49. Guidelines for making sandwich
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 a savory 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 for preparing 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 for preparing 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