Garde Manger #1 Flashcards
(28 cards)
What does Garde manger do?
Cold food preparation and food preservation
Garde Manger
Keep to eat; cold foods preparation and preservation
Pieces montees
Showpieces
La Varenne
French chef who stressed lighter sauces, natural flavors, and fresh vegetables
Classical cuisine
Evolution of French cuisine from La Varenne to Escoffier
Continental cuisine
Combination o classical French cuisine with N American ingredients and taste preferences
Fernand Point
Credited for nouvelle cuisine
Nouvelle cuisine
New cooking
Fusion cuisine
Mix of French cooking with Asian or Latin American
Escoffier
Created brigade system
Six types of service
A la carte, banquet, buffet, butler, room, and take out service
A la carte
Dishes ordered individually and prepared to order
Banquet service
Plated foods served to large number of guests at one time, guests serve themselves
Buffet service
Platter presentations on display for large numbers of guests with showpieces.
Butler service
trays of bite sized pieces passed or carried as guests stand or seated away from tables.
Room service
Food on covered plates and placed on carts for delivery
Take out service
Food packed in is possible containers for pickup or delivery
Handing off
The hotline will cook a protein for a salad and it’s finished by Garde manger chef
Catering
Serves a large number of guests with planned menu of dishes
Institutional cooking
Food service for large groups of repeat customers ie. college or hospital service
Artisan
Crafts person who makes products by hand using traditional methods
Service line
Row of large food service equipment units selected and arranged for fast and efficient turnout of food
Single service line
One row of equipment with a pickup window above units
Double service line
Front and back line running parallel. Front used for plating and pickup. Back is finishing food components
