Garde Manger

— Also known as the Pantry Chef, the

garde manger is responsible for the
planning, preparation, and artistic
presentation of cold foods.
— Foods include: cold hors d’ oeuvres,
salads, canapés, fancy sandwiches,
fruit, cheese, meats, cold sauces and
condiments.
— Combination trays, and garnishes for
all types of dishes.
 Garde Manger Brigade
— Brigade: A team of people managed by the garde
manger. Each member of the brigade specializes in
a particular type of cold food preparation.
— Becoming a skilled garde manger also means
learning a broad base of culinary skills, those
directly related to handling basic cold food
preparations as well as those required to prepare
hot foods: roasting, poaching, simmering, sauteing
meats, fish, poultry, vegetables grains and legumes.
Garde Manger Brigade Planning
Guidelines
— Cost of ingredients and time to prepare
foods.
— Use of many foods for an interesting menu
complimentary to the meal that follows.
— Use of different colors and textures: varied
to please the eye and taste buds.
— Appeal of the food to the customer and
ability of brigade to prepare it.
 Garnishing Tools
—Vegetable peeler. —Channel knife.
—Butter cutter. —Decorating
—Zester. spatula.
—Melon baller. —Paring knife.
—Tournée knife. —Fluting knife.
Tools and Equipments
 SALAD COMPONENTS
—Foundation
—Body
—Garnish
—Dressing
 SALAD COMPONENTS
— Foundation is the base ingredient of a salad.
Leafy greens such as romaine, bibb, Boston, or
iceberg lettuce often serve as a salad’s
foundation.
— Used whole or cut into a chiffonade, the lettuce
leaves provide a base for other salad
ingredients. Specially prepared vegetables or
fruits, such as a julienne of red pepper or a
poached and sliced pear, sometimes function as
a salad’s foundation.
 SALAD COMPONENTS
— Body ­ main ingredients of a salad make up its
body. The body creates the salad’s identity and
often gives the salad its name. Garden­fresh
vegetables, for example, form the body of a
— garden salad. The body of a protein salad
might be meat, poultry, fish, or legumes.
— Garnish ­ contributes to a salad’s visual appeal
and very often to its flavor. A garnish should
be colorful, edible, and the same temperature
as the salad itself.
 SALAD COMPONENTS
— Most important, the garnish should be simple so that it
does not overpower the presentation of the salad.
— Common salad garnishes include herbs, hard­cooked
eggs, olives, fruits, cheese, and nuts.
— Some salads, such as fruit salads, do not require a garnish
or dressing.
— Dressing ­ is a sauce that complements a salad’s flavor and
sometimes binds the salad ingredients together. Salad
dressings fall into three groups:
— Vinaigrettes ­ Temporary emulsion
— Cream­style or fatty – Permanent emulsion
— Simple ­ oil and vinegar, flavored oils
 TYPES OF SALAD
— Green Salads – leafy greens
— Side Salads ­ made from vegetables, potatoes,
grains, pastas, legumes.
— Composed Salads – are made by carefully
arranging items on a plate, rather than
tossing them together.
— Desserts Salads ­ salads served as dessert are
often sweet and usually contain fruits, nuts,
and/or gelatin.
— Dressings for dessert salads may incorporate
cream or liqueur.
Cleaning Greens
 Salad Greens
OAK LEAF LOLLO ROSSO

GREEN ICE

ROMAINE OR COS LETTUCE

 Salad Greens
ESCAROLE BUTTERHEAD
LETTUCE

LOOSE­LEAF
SPINACH LETTUCE
 Salad Greens
MIZUNA SORREL

DANDELION ARUGULA
 Salad Greens

TREVISO RADICCHIO RADICCHIO

BELGIAN ENDIVE ICEBERG LETTUCE

 Salad Greens
Boston lettuce FRISÉE

Bibb or limestone lettuce

CURLY ENDIVE
Salad Greens
MESCLUN CRESS

TAT­SOI MÂCHE
Salad Dressings
A dressing is both a sauce and a
seasoning. As such, it should complement
the flavors and textures of the salad
ingredients, not dominate them.
 Salad Dressing
EMULSION – A mixture of two unmixable
ingredients.
Vinaigrette Dressings (Temporary Emulsions)
— is a temporary emulsion of oil and
vinegar. The mixture is temporary
because oil and vinegar have a natural
tendency to separate.
 Salad Dressing
Cream­Style or Fatty Dressings (Permanent
Emulsions)
— Cream­style or fatty dressings are
permanent emulsions, or mixtures
whose ingredients stay combined after
they have been blended together.
— These dressings use mayonnaise or
dairy products as a base.
 Salad Dressing
Simple Dressings ­ The simplest salad dressings are
not emulsions or blended mixtures. They are simple
liquids that contribute moisture and flavor to salads.
— Lemon juice ­ on its own, freshly squeezed lemon juice is an
acidic dressing that gives a tang to salad.
— Olive oil ­ more flavorful than vegetable oils, olive oil is a
fruity, aromatic dressing when used alone on a salad.
— Flavored vinegars ­ vinegars flavored with fruit, herbs, or
garlic are popular dressings because they add vivid flavor to
salads but no fat.
Hors d’Oeuvre
(Appetizers)
 Hors d’Oeuvre (Appetizers)
— The garde­manger is responsible for the production
of all hors d’oeuvre, or appetizers.
— The literal meaning of the French term hors
d’oeuvre is “outside the work.” In a culinary
context, the term refers generally to food items
served “outside the meal or the main part of the
meal. ”Such foods are features of the cuisines of
many cultures. Spanish tapas, Mediterranean meze,
the dishes included in a scandinavian smörgasbord,
and the offerings of the Russian zakuski table are
rooted in the hors d’oeuvre tradition.
 Hors d’Oeuvre (Appetizers)

General Categories of Hors d’oeuvre:

—Single foods
—Hors d’oeuvre variés
—Finger foods