unit 5 garde manger Flashcards
a collection of cold cooked meats often laid out with cheeses, breads, jams, or relishes
charcuterie
perfectly “preserved” by slowly cooking in oil or fat before storing
confit
adding salt and sometimes sugar and spices to draw moisture out of food
curing
drying out to remove all moisture
Dehydration
the mixture of two liquids not normally mixed
emulsion
small sweet bites
entremet
controlling the decay of food by using healthy bacteria to convert the sugars, starches, or carbohydrates in food into alcohol or organic acids
fermentation
chefs who use skill and creativity to produce delicious fare
food artisans
the place in the service line where the preparation of one particular item is performed
food stations
the part of the kitchen where cold food is prepared before serving
garde manger
person who typically preps ingredients and assembles dishes
line cook
using edible liquids like brine and vinegar to create a hostile environment for bacteria, thereby extending the life of food.
pickling
the window where finished plates are placed for pickup by other staff.
over-shelves
a row of large food-service equipment units arranged for fast and efficient work
service line
to keep food in its original or existing state
preserve
