Culinary Arts

Culinary Arts

PROPERTY OF PIMA COUNTY JTED, 2010 1

Introduction

to Garde Manger

What Is Garde Manger?

French meaning: “Keeper of the food”

Vocabulary Garde Manger Chef- person responsible for

preparing cold foods, such as salads, salad dressings, cold hors d’oeuvres, fancy sandwiches, canapés, and cold platters.

Cold food- Food that is served cold. Appetizer- food or drink to stimulate the

appetite (usually served before a meal or as the first course)

Hors d’oeuvres- another word for appetizer. Canapé- An appetizer consisting usually of a

thin slice of bread.

Garde Manger Chef: plans, prepares, and presents

creative cold foods

prepares some cold sauces, hot hors d’oeuvres and hot appetizers.

creates decorations and Sculptures

:Garde Manger Chef Makes salads/salad dressings cold hors d’oeuvres fancy sandwiches canapés cold platters forcemeats cured foods

Tools used in Garde Manger

Peeler- used to remove the peel or outer skin of a vegetable or fruit.

Zester- Used to remove the “zest” from a citrus fruit.

Channel Knife- Used to open the peel of oranges and other citrus fruit and to create patterns in the skin of vegetable and fruit.

Citrus Knife- A small knife with a curved, flexible blade that is serrated on both sides. It is used to free grapefruit flesh from both rind and membrane.

Butter Curler- A small (6- to 7-inch-long) utensil with a serrated hook at one end. The hook is drawn down the length of a stick of butter to make butter curls. The curls are then dropped into ice water to set their shape.

Corer- A utensil designed to remove the core (or center) from fruit or vegetables.

Melon Baller- A small, bowl-shaped tool used to cut round- or oval-shaped pieces of melon.

Mandolin- Used for slicing and cutting juliennes; with proper attachments, it can make crinkle-cuts. It consists of two parallel working surfaces, one of which can be adjusted in height A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall.

Garde manger equipment includes:

walk-in/reach-in refrigerators ranges smokers ice-cube makers food slicer food processor

Culinary ArtsGarde Manger

CUL-GardeManger-PowerPoint7.ppt

What is the garnish?What is its purpose?


http://www.buzzle.com/articles/food-garnishing-ideas.html



http://www.buzzle.com/articles/food-garnishing-ideas.html

Parsley to add color



http://www.123rf.com/photo_4727614_salmon-steaks-with-a-herb-and-lemon-garnish.html



http://www.123rf.com/photo_4727614_salmon-steaks-with-a-herb-and-lemon-garnish.html

Lemon for Flavor



http://www.shutterstock.com/pic-33996964/stock-photo-grilled-beef-steak-with-brown-gravy-sauce-garnishing-with-baby-carrot-and-organic-vegetable.html



http://www.shutterstock.com/pic-33996964/stock-photo-grilled-beef-steak-with-brown-gravy-sauce-garnishing-with-baby-carrot-and-organic-vegetable.html

Sauce for Balance

The purpose of garnishing is to add color, texture, flavor, and balance to a plated dish.


Terminology

Garnish (noun): Food used as an attractive decoration; a subsidiary food used to add flavor or character to the main ingredient in a dish.

Garnish (verb): To provide a food with something that adds flavor, decorative color, etc.

Functional: Garnishing which only utilizes items that are actually being consumed as part of the entrée.

Non-Functional: Garnish that may not be consumed and would be added for color, aroma, and or structure to the entrée being consumed.


Terminology

Tournée Cut: An oblong/football-shaped cut for vegetables such as carrots, potatoes or squash.

Fluted mushroom: One of the hardest cuts to master that takes a lot of practice.

Quenelle: Food item made into an oval or egg shape.


Types of Garnishes

Functional

http://www.frumpyfoodie.com/.shared/image.html?/photos/uncategorized/2008/06/18/salmon_027.jpg


Non-Functional

http://www.sheknows.com/food-and-recipes/articles/803256/sweet-potato-soup-delicious-sweet-potato-recipes

http://www.frumpyfoodie.com/.shared/image.html?/photos/uncategorized/2008/06/18/salmon_027.jpg

Types of Garnishes


http://blog.iceculinary.com/2010/05/25/tourne-workshop/

http://forums.egullet.org/index.php?/topic/25958-basic-knife-skills/

Types of Garnishes


http://www.finecooking.com/item/13273/making-quenelles

Types of Garnishes


http://www.superstock.co.uk/stock-photos-images/1532R-19528

http://www.amountainofcrushedice.com/?p=4515

http://www.marksdailyapple.com/korean-style-short-ribs/


On your paper, complete two of these statements, writing in complete sentences

Culinary Arts

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