garde manger

the slide contains information regarding cold cuts of meat, terrain, antipasti

1. GARDE MANGER
PrajwolManandhar

2. Gardemanger is a well ventilated area where cold dishes (such as canapes, salad, Pates,
terrainesand 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 preprationand storage is affected
Its also responsible for all decorative aspects of food presentation
They also have to prepare dressing for other section as wellIncharge of this section is
Chef de gardemanger
This section also prepares different cold dishes and are kept here
It can also be referedas 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
Gardemanger prepares all component of cold appetizers which range from
anti pastiplatter 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.
Gardemanger 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 latinword ‘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
beconit’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 flavoursand 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
Inorderto 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 flavourafter 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 mouldwith sliced pork fat
Leave a 2 inch over hang on outside
Add force meat pressing down
Fold the fat over
Cover palcein a bainmarie
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 gelatinemade from meat
stock or consommewhen 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 roplis
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 usiallyserved 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 slcesof 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..

20. Ceasersalad
Romaine lettuce
Bread cruton
Grated parmesan cheese
Lemon juice
Olive oil
Egg
Worcestershire sauce
Garlic
Black pepper

21. Greek salad
Pieces of tomato
Sliced cucumber
Diced onion
Feta cheese
Oregano
Olives
Salt
Dressed with olive oil and vinegar Salt and
peeper

22. Chef salad
Hard boiled egg
One or more varitiesof meat
Tomatoes cucumber
Cheese
Bed of lettuce

23. Nicoisesalad
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
Invented from US\invented 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 sweetnedwith honey
1 tbsp Frenchmustard.
1 tbsphoney.
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
worcestershiresauce
Mustard paste
Vinegar
Cream
Tomato ketchup

31. INTRODUCTION TO
SANDWICH

32. CLASSIFICATION OF SANDWICH
A.Close Sandwich
B.Open Sandwich
C.Grilled Sandwich

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
colourcontrast of bread

34. Close sandwich..
Ribbon Sandwich
they are prepared by using two different colouredbread
wither two slice of white bread and one slice of brown
bread or vice versa

35. Close sandwich..
Sandwich cake
this looks like a iced layer cake and round bread loaves
are used

36. Close sandwich..
Book maker sandwich
this is a buttered roll of frenchbread 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 frenchfries 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 vegsandwich 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. Egof Open sandwich
Tivoli
sliced tongue, ring green peppers, horse radish, crea,
and tomato

43. Egof Open sandwich
Bacon and apple
savory apple puree, cold bacon, lettuce and tomato

44. Egof Open sandwich
Sunshine salami
sliced salami with egg yolk in a raw onion rings

45. Egof Open sandwich
Copenhagener
danishblue cheese with raw egg yolk in raw onion ring

46. Egof Open sandwich
Louisiana
Danish ham, camembert cheese, lettuce, glace cherry

47. Egof Open sandwich
Harlequin
danishlunch on meat with potato salad, water cress,
and raddish

48. Egof 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 colourcombination ingredient is used in canape
Canapecan 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, gharkinboiled 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 varitiesof colourfulingredient 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 varitiesof colourfulingredient can be used for filling