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From Flashcardlet > Garde Manger #1 > Flashcards

Garde Manger #1 Flashcards

0
Q

What does Garde manger do?

A

Cold food preparation and food preservation

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1
Q

Garde Manger

A

Keep to eat; cold foods preparation and preservation

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2
Q

Pieces montees

A

Showpieces

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3
Q

La Varenne

A

French chef who stressed lighter sauces, natural flavors, and fresh vegetables

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4
Q

Classical cuisine

A

Evolution of French cuisine from La Varenne to Escoffier

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5
Q

Continental cuisine

A

Combination o classical French cuisine with N American ingredients and taste preferences

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6
Q

Fernand Point

A

Credited for nouvelle cuisine

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7
Q

Nouvelle cuisine

A

New cooking

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8
Q

Fusion cuisine

A

Mix of French cooking with Asian or Latin American

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9
Q

Escoffier

A

Created brigade system

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10
Q

Six types of service

A

A la carte, banquet, buffet, butler, room, and take out service

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11
Q

A la carte

A

Dishes ordered individually and prepared to order

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12
Q

Banquet service

A

Plated foods served to large number of guests at one time, guests serve themselves

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13
Q

Buffet service

A

Platter presentations on display for large numbers of guests with showpieces.

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14
Q

Butler service

A

trays of bite sized pieces passed or carried as guests stand or seated away from tables.

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15
Q

Room service

A

Food on covered plates and placed on carts for delivery

16
Q

Take out service

A

Food packed in is possible containers for pickup or delivery

17
Q

Handing off

A

The hotline will cook a protein for a salad and it’s finished by Garde manger chef

18
Q

Catering

A

Serves a large number of guests with planned menu of dishes

19
Q

Institutional cooking

A

Food service for large groups of repeat customers ie. college or hospital service

20
Q

Artisan

A

Crafts person who makes products by hand using traditional methods

21
Q

Service line

A

Row of large food service equipment units selected and arranged for fast and efficient turnout of food

22
Q

Single service line

A

One row of equipment with a pickup window above units

23
Q

Double service line

A

Front and back line running parallel. Front used for plating and pickup. Back is finishing food components

24
Q

Station

A

Portion of a service line dedicated to turning out one type of preparation

25
Q

Line map

A

Defines boundaries of each station and which item comes out of each

26
Q

Flow

A

Logical and fluid progression of movements

27
Q

Station map

A

Lists components of each dish and indicates place where each is stored

From Flashcardlet (17 decks)

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