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Garde Manger: A Guide to the Cold Kitchen
The Garde Manger course is an introduction to the art and craft of the cold kitchen and is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness. Techniques such as aspics and terrines are making a resurgence in the modern kitchen and a good foundation is important for you to be able to create your own niche as a modern chef.
- Author
- Marshall Welsh & William R. Thibodeaux
- Publisher
- Finch Henry Job Corps Center & Nicholls State University
- Source
- LibreTexts
- License
- CC BY-NC
- Language
- EN
Contents· 19 sections
- 01: Chapters
- 1.01: The Professional Garde Manger
- 1.02: Introduction to Wine and Cheese Making and Aging
- 1.03: Curing Brining and Smoking
- 1.04: Charcuterie Production and Aging
- 1.05: Condiments and Canning
- 1.06: Cold Sauces Salads and Sandwiches
- 1.07: Hors d Oeuvre Caviar and Buffet Presentation
- 1.08: Midterm Exam and Caviar Buffet Practical
- 1.09: Terrines Galantines Forcemeats and Pates
- 1.10: Aspic and Cold Platter Creation
- 1.11: Sausage Making
- 1.12: Theme Catering Event
- 1.13: Charcuterie Board Event Planning
- 1.14: Final Presentation Event Recap Final Review
- 02: Appendices
- 2.01: Notes and Image Notes
- 2.02: Professional Associations and Industry Resources
- 2.03: Measurement and conversion charts