Garde Manger

Chapter
18
Garde Manger Basics
Contents
Section 18.1 What Is Garde Manger?
Section 18.2 Salads and Salad Dressings
Section 18.3 Cheese
Section 18.4 Cold Platters
Glencoe Culinary Essentials Chapter 18 Garde Manger Basics
Chapter 18 Garde Manger Basics
Section 18.1 What Is Garde Manger?
The garde manger chef is responsible for

preparing cold foods, such as salads, salad
dressings, cold hors doeuvres, fancy
sandwiches, canaps, and cold platters.
Content Vocabulary
Academic Vocabulary
canap
artistic
forcemeat
appropriate
dry cure
wet cure
garde manger brigade
charcuterie
quenelle
score
tourne
Garde Manger Basics

Garde Manger Chef:
plans, prepares, and
presents creative
cold foods.
prepares some cold
sauces, hot hors doeuvres
and hot appetizers.
creates decorations
and sculptures.
Garde Manger Basics

Garde manger chefs make:
salads/salad dressings
cold hors doeuvres
fancy sandwiches
canaps
cold platters
forcemeats
cured foods
canaps
Appetizers that are served
on a small piece of bread
or toast.
forcemeat
A mixture of ground, raw
meat or seafood that is
emulsified with fat.
5
Garde Manger Basics

The garde manger chef manages a brigade:
boucher: butchers all meat and
poultry
poissonier: cleans, prepares, stores
fish/shellfish
buffetier: maintains the buffet
hors doeuvrier: makes all hors doeuvres
charcutier: makes sausages and smoked items
commis: apprentice to garde manger chef
Garde Manger Basics

Garde manger equipment includes:
walk-in/reach-in refrigerators
ranges
smokers
ice-cube makers
food slicer
food processor
Garde Manger Basics

Garde manger tools include:
vegetable peeler
butter curler
zester
melon baller
tourne knife
decorating spatula
paring knife
channel knife
fluting knife
Section 18.2 Herbs and Spices
A salad is a mixture of ingredients

with a dressing.
In addition to greens and vegetables, salads
can be made with meat, cheese, pasta, fruit,
nuts, and grains.
Content Vocabulary
Academic Vocabulary
salad
elaborate
croutons
subtle
spinach
kale
radicchio
mesclun
dressing
vinaigrette
scorch
10
Types of Salads
There are five types of salads:
appetizer
accompaniment
salad
A mixture of one or several
main course
ingredients with a dressing.
separate course
dessert
11
Types of Salads
To make a good salad:
combine colors, textures,
flavors
add a garnish do not
repeat ingredients that
may appear in other
dishes
match the dressing type
to complement the salad
12
Green Salads
Describe these different traditional
salad greens.
Green
Description
Baby Lettuce
Consists of many types of lettuces; they have wrinkled or

wavy leaves
Butterhead Lettuce
Has a soft texture and a buttery, mild flavor; its leaves form a
loose rosette shape
Iceberg Lettuce
Has dense leaves that are pale green; stays crisp for a long
time, but is not as flavorful as other lettuces
13
Green Salads
Describe these different traditional
salad greens.
Green
Description
Loose-Leaf Lettuce
Consists of red, green, and oak leaf lettuces; leaves curl

around the edges
Mche
Has dark-green, delicate leaves and a slightly nutty flavor
Romaine Lettuce
Heads form a cylinder shape; leaves are ruffled and losely

packed
14
Green Salads
Flavor-adding greens include:
arugula
mizuna
tat-soi
curly endive
radicchio
dandelion
sorrel
endive
watercress
escarole
frise
15
Green Salads
Purchase and Prepare Greens:
purchase greens daily
clean greens thoroughly
cut or tear into bite-size pieces
store 3 to 4 degrees above freezing
What salad greens have you tried?
16
Salad Dressings
Choose dressings for salads that go well
with the flavors in the salad without
overwhelming them.
dressing
A sauce that is added to
salads to give them flavor
and to help hold the
ingredients together.
17
Salad Dressings
Types of dressings include vinaigrette, fatty
dressings, cooked dressings, and fruit dressings.
vinaigrette
Salad dressings that have a ratio of
three parts oil to one part vinegar.
18
Salad Dressings
Describe the differences between these
types of salad dressings.
Dressing
Description
Vinaigrette Dressing
A mixture of vinegar and oil; mustard, chopped herbs, and

pasteurized eggs may be added
Fatty Dressing
Dressing made from mayonnaise or other dairy products; can

be used to bind together salad ingredients
Cooked Dressing
Dressing that has a cooked ingredient as well as a thickening

agent
Fruit Dressing
Dressing that is made from pured fruit or fruit juice; may be

sweet, tart, or spicy
19
Section 18.3 Cheese
There are many kinds of cheeses that each

have their own unique flavor and texture.
Cheese can be eaten as part of a main dish
or on its own as part of a cheese plate.
20
Content Vocabulary
cheddaring
whey
Academic Vocabulary
varied
beneficial
ripening
veined cheese
rind
fresh cheese
processed
cheese
emulsifier
cold-pack
cheese
21
Types of Cheese
Hard Cheeses:
have been ripened for a long time
Examples:
Cheddar
Swiss
Romano
Gruyre
Parmesan
22
Types of Cheese
Firm Cheeses:
not brittle, hard, or soft
Examples:
Provalone
Gouda
Edam
23
Types of Cheese
Semisoft Cheeses:
smooth and easy to slice
buttery or veined
Examples:
havarti
Bel Paese
mozarella
Roquefort
24
Types of Cheese
Soft Cheeses:
have a thin, creamy center
fresh or ripened
Examples:
ricotta
Camembert
brie
cream cheese
25
Types of Cheese
Specialty Cheeses:
include pasteurized
and processed
cheeses
Examples:
American cheese
cold-pack cheese
processed cheese
A combination of ripened and
unripened cheese pastueurized
with flavorings and emulsifiers
and poured into molds.
cold-pack cheese
Also known as club cheese;
made from one or more
varieties of cheese, finely
ground and mixed until it is
spreadable.
26
Types of Cheese
Cooking and Storing Cheese:
When cooking with cheese, remember
it must melt at low temperatures for only
a short time.
When storing cheese, keep it well wrapped
in the refrigerator and loosely wrap soft
cheeses with greaseproof or waxed paper.
27
Section 18.4 Cold Platters
Cold platters can be served in a variety

of settings.
They allow you to offer guests a variety of
foods in small amounts.
28
Content Vocabulary
Academic Vocabulary
single-food
hors doeuvre
crudit
whet
prosciutto
muted
hors doeuvre
varis
aspic
finger food
liner
hummus
antipasto
relish tray
marinated
vegetable
29
Cold Hors dOeuvres

Cold platters are a way of offering guests many
different kinds of interesting foods.
They are convenient at informal and formal
events and as appetizers.
What types of hors doeuvres
appeal to you?
30
Cold Hors dOeuvres

Describe the three main types of
hors doeuvres.
Hors dOeuvres
Description
Single-Food
Hors dOeuvres
An hors doeuvres that consists of one item, such as a

jumbo shrimp
Hors dOeuvres Varis
A combination of plated items with enough hors doeuvres for

one person; may include up to 10 small items
Finger Foods
An hors doeuvre that is presented on a platter from which

each guest serves him- or herself
31
Cold Hors dOeuvres

Canaps, tiny, open-faced sandwiches, consist
of a base, topping, spread, and may also have a
liner and a garnish.
liner
An ingredient that adds visual interest
and texture in a canap.
32
Cold Hors dOeuvres

Fancy sandwiches must
be created considering
not only the breads and
fillings but also the way
the sandwiches are cut
and presented.
33
Cold Platter Preparation

A cold platter buffet has three main elements:
centerpiece
uncut part of main dish; large bowl with
sauce/condiment; made of food-based materials
serving portions
come from the main dish; about 3 ounces for meat,
about 1 ounce for cheese
garnish
should add both appeal and nutritive value
34
Cold Platter Preparation

Types of cold platters include:
fruit and cheese trays
combination trays
relish trays
cold mixed hors doeuvre platters
relish tray
An attractive arrangement of raw,
blanched, or marinated vegetables.
35
Chapter Summary
Section 18.1
What Is Garde Manger?
Garde manger specializes in the preparation of
cold foods.
The garde manger chef must consider ingredient
variety, color, texture, and cost to prepare and
serve foods.
36
Chapter Summary
Section 18.2
Salads and Salad Dressing
Some dishes the garde manger brigade
prepares include garnishes, salads, cheese
plates, cold hors doeuvres, cold platters and
relish trays.
A salad can be eaten before a meal, during a
meal, or at the end of a meal.
37
Chapter Summary
Section 18.3
Cheese
There are many varieties of cheese.
38
Chapter Summary
Section 18.4
Cold Platters
Cold hors doeuvres include canaps and
finger sandwiches.
Cold platters feature cheese, meat, or fruit and
may be simple or complex.
Relish trays have vegetables and often a dip to
enhance flavor.
39
Review
Do you remember the vocabulary terms from this
chapter? Use the following slides to check your
knowledge of the definitions.
The slides in this section include both English and
Spanish terms and definitions.
Start
40
canap
canap
An appetizer that is
served on a small piece
of bread or toast.
Una entrada que se sirve

en un pequeo trozo
de pan, que a veces
es tostado.
Show Definition
41
forcemeat
picadillo de relleno
A mixture of ground, raw

meat or seafood that is
emulsified with fat.
Una mezcla de carne

molida cruda o mariscos
con grasa.
Show Definition
42
dry cure
curado en seco
Food is coated in salt,

sweeteners, and
flavorings, and then
wrapped in paper or
cheesecloth.
Se cubren los alimentos

en sal, endulzantes y
condimentos, y luego se
envuelven en papel
o estopilla.
Show Definition
43
wet cure
curar con salmuera
A brine. Food is submerged

in a mixture of sea salt, a
sweetener, spices and
herbs that are dissolved in
water. Then, the food is
dried or cooked.
Salmuera. La comida se
sumerge en una mezcla de
sal de mar, un endulzante,
especias y hierbas disueltas
en agua. Luego se seca o
se cocina.
Show Definition
44
garde manger
brigade
equipo del garde

manger
A team of chefs under the

garde manger chef who
handle cold food
preparation.
Un equipo de cocineros
bajo las rdenes del
garde manger que se
encarga de la
preparacin de los
alimentos fros.
Show Definition
45
charcuterie
charcutera
The name of a guild that

prepared and sold
cooked items made
from pigs.
El nombre del gremio

que preparaba y venda
artculos de cerdo
cocidos.
Show Definition
46
quenelle
quenelle
A pure of chopped food

formed into shapes, used
as a garnish.
Un pur de alimentos
hecho en forma de figuras
que se utilizan de adorno.
Show Definition
47
score
marcar
Make ridges in a
diamond-shaped pattern
with a fork.
Hacer un patrn de
rombos hendiendo
un tenedor.
Show Definition
48
tourne
tourne
Turn vegetables using a

tourne knife, creates a
football shape.
Voltear las verduras

usando un cuchillo
tourne, creando una
forma de baln
de ftbol.
Show Definition
49
salad
ensalada
A mixture of one or
several ingredients with
a dressing.
Una mezcla de uno o

varios ingredientes con
un aderezo.
Show Definition
50
croutons
crutones
Small pieces of bread that

have been grilled, toasted,
or fried and sometimes
seasoned, used as a
garnish for salads.
Pequeos pedazos de
pandorados, tostados o
fritos y a veces sazonados,
que se usan de aderezo en
las ensaladas.
Show Definition
51
spinach
espinaca
Dark green, leafy

vegetable that is full of
calcium and adds color
and flavor to salads.
Verdura de hojas de color

verde oscuro, que tienen
mucho calcio y aade
color y sabor a
las ensaladas.
Show Definition
52
kale
col rizada
A cabbage with curly

green or multicolored
leaves.
Una col rizada con hojas

verdes o multicolores.
Show Definition
53
radicchio
radicchio
A cabbage-like plant with a

slightly bitter, red leaf.
Una planta parecida a la

col (o el repollo), pero un
poco amarga y tiene hojas
de color rojo.
Show Definition
54
mesclun
mesclun
A popular mix of baby

leaves of lettuces and
other more flavorful
greens, such as arugula.
Una mezcla de pequeas

hojas de lechugas y otras
verduras verdes con ms
sabor, como la rgula.
Show Definition
55
dressing
aderezo
A sauce that is added to

salads to give them flavor
and to help hold the
ingredients together.
Una salsa que se agrega

a las ensaladas para
darle sabor y ayudar a
mantener los
ingredientes juntos.
Show Definition
56
vinaigrette
vinagreta
Salad dressings that

have a ratio of three parts
oil to one part vinegar.
Salsa de ensalada que

tiene una proporcin de
tres partes de aceite a
una de vinagre.
Show Definition
57
scorch
chamuscar
To burn with too intense

of a heat.
Quemar con un calor

intenso.
Show Definition
58
cheddaring
preparar queso tipo

cheddar
A technique in which
slabs of cheese are
stacked and turned to
squeeze out the whey;
done for hard cheeses.
Una tcnica en la que los

trozos de queso se apilan
y se presionan para
exprimir el suero
de leche, y hacer
quesos duros.
Show Definition
59
whey
suero
The liquid portion of

coagulated milk.
La parte lquida de la
leche coagulada.
Show Definition
60
ripening
maduracin
Process by which
healthful bacteria and
mold change the texture
and flavor of cheese.
Proceso mediante el cual

bacterias y moho
saludables cambian la
textura y el sabor
del queso.
Show Definition
61
veined cheese
queso veteado
A pungent, semi-soft
cheese that has veins of
mold running through it.
Un queso semi blando de

olor penetrante, que tiene
venas de moho que lo
atraviesan.
Show Definition
62
rind
corteza
The outer surface

of cheese.
La superficie exterior
del queso.
Show Definition
63
fresh cheese
queso fresco
A soft cheese that is not

ripened or aged after it is
formed into a final shape.
Un queso suave que no

se madura o aeja
despus que tiene su
forma final.
Show Definition
64
processed cheese
queso procesado
A combination of ripened
and unripened cheese
pasteurized with flavorings
and emulsifiers and poured
into molds.
Una combinacin de queso

fresco y curado
pasteurizado con
condimentos y
emulsificantes, que luego
se vierte en moldes.
Show Definition
65
emulsifier
emulsionante
An additive, such as egg

yolk, that allows unmixable
liquids, such as oil and
water, to combine
uniformly.
Un aditivo, como la yema

de huevo, que permite a
los lquidos que no se
mezclan, como el aceite y
el agua, a combinarse de
manera uniforme.
Show Definition
66
cold-pack cheese
paquete de queso fro
Also known as club

cheese; made from one or
more varieties of cheese,
finely ground and mixed
until it is spreadable.
Tambin conocido como

queso club, hecho de una
o ms variedades de
queso, finamente molido y
que se mezclan hasta que
se puede untar.
Show Definition
67
single-food hors
doeuvre
entrems sencillo
An hors doeuvre that

consists of one food item.
Una botana que consiste

en un solo artculo de
comida.
Show Definition
68
hors doeuvre varis
variedades de
entrems
A combination of plated
items with enough hors
doeuvres for one person.
Una combinacin de
botanas suficientes para
una persona.
Show Definition
69
finger food
bocadillo
Hors doeuvres
presented on platters
from which each guest
serves him- or herself.
Entrems presentado en
un plato en que cada
invitado se sirve.
Show Definition
70
liner
liner
An ingredient that adds

visual interest and texture
in a canap.
Un ingrediente que aade

inters visual y textura a
un canap.
Show Definition
71
hummus
humus
A Middle-Eastern dish
made from mashed
chickpeas, lemon juice,
garlic, and tahini.
Platillo del Medio Oriente

hecho de pur de
garbanzos, jugo de limn,
ajo y crema de ajonjol.
Show Definition
72
crudit
crudit
Raw sliced vegetables

served with dips.
Verduras crudas en
rodajas que se sirven
con salsas.
Show Definition
73
prosciutto
prosciutto
Italian for ham; dry-cured,

uncooked ham, usually
served in
thin slices.
Jamn en italiano;
jamn crudo, curado en
seco, por lo general se
sirve en rodajas muy
finas, parecido al
jamn serrano.
Show Definition
74
aspic
gelatina con trozos de

carne o pescado
A savory jelly made from

meat or vegetable stock
and gelatin.
Una jalea salada hecha

de consom de carne o
de verduras y gelatina.
Show Definition
75
antipasto
antipasto
Italian for before the meal. A

typical antipasto tray includes
cold meats, such as Genoa
salami and various hams,
assorted cheeses, olives,
marinated vegetables, and
sometimes fruits.
Platillo italiano para antes de la

comida. Un antipasto tpico
incluye embutidos como salami
Genoa y diversos jamones, una
variedad de quesos, aceitunas,
verduras marinadas y, en
ocasiones, frutas.
Show Definition
76
relish tray
bandeja de
degustacin
An attractive
arrangement of raw,
blanched, or marinated
vegetables.
Un arreglo bonito de
verduras crudas o
marinadas.
Show Definition
77
marinated vegetable
verdura marinada
A vegetable that has been

soaked in a liquid, typically
made of vinegar, oil,
herbs, and spices.
Una verdura que se ha

remojado en un lquido,
normalmente hecho de
vinagre, aceite, hierbas
y especias.
Show Definition
78
artistic
artstico
Creative.
Creativo.
Show Definition
79
appropriate
apropiado
Correct.
Correcto.
Show Definition
80
elaborate
minucioso
Detailed.
Detallado.
Show Definition
81
subtle
sutil
Understated; delicate.
Discreto; delicado.
Show Definition
82
varied
variado
Available in different
kinds.
Disponible en diferentes
tipos.
Show Definition
83
beneficial
beneficioso
Helpful.
til.
Show Definition
84
whet
despertar
To increase, as an
appetite.
Estimular. Se usa para

referirse al apetito.
Show Definition
85
muted
suave
Soft.
Poco fuerte.
Show Definition
86
End of
Chapter 18
Garde Manger
Basics

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Chapter

Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Section 18.1 What Is Garde Manger?

The garde manger chef is responsible for

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Garde Manger Basics

Chapter 18 Garde Manger Basics

Garde Manger Basics

Chapter 18 Garde Manger Basics

Garde Manger Basics

Chapter 18 Garde Manger Basics

Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Section 18.2 Herbs and Spices

A salad is a mixture of ingredients

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Consists of many types of lettuces; they have wrinkled or

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Consists of red, green, and oak leaf lettuces; leaves curl

Has dark-green, delicate leaves and a slightly nutty flavor

Heads form a cylinder shape; leaves are ruffled and losely

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

A mixture of vinegar and oil; mustard, chopped herbs, and

Dressing made from mayonnaise or other dairy products; can

Dressing that has a cooked ingredient as well as a thickening

Dressing that is made from pured fruit or fruit juice; may be

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Section 18.3 Cheese

There are many kinds of cheeses that each

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics

Glencoe Culinary Essentials Chapter 18 Garde Manger Basics

Chapter 18 Garde Manger Basics