Garde Manger

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Garde Manger

• Pantry chef who is responsible for cold food
  preparations

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Garde Manger Foods

• Salad dressings and dips
• Salads
• Cheeses
• Cold food presentations and garnishes
• Could also include cold sandwiches, hors
  doeuvres, and appetizers and preserved meats

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Salad Dressings Dips

• Salad dressing is used to flavor salads and
  sometimes to hold a salad together.
• Salad dressings can also be used as dips
• Dip sauce or condiment served with raw
  vegetables, crackers, bread, potato chips, or
  other snack foods

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5 categories of salad dressing and dips

• Vinaigrettes
• Mayonnaise
• Dairy-based dressing and dips
• Cooked dressings and dips
• Vegetable or fruit based dressings and dips

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Vinaigrette

• Salad dressing made by combining oil and vinegar
  into an emulsion
• Emulsion mixture of uniform consistency made
  with 2 ingredients the would otherwise not
  combine together
• 2 types
• Basic vinaigrette
• Emulsified vinaigrette

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Basic vinaigrette

• A temporary emulsion of oil and vinegar
• Stirring or vigorously mixing permits the vinegar
  and oil to mix together, but over time they will
  separate
• Standard proportion is 3 parts oil to one part
  vinegar
• Using a blender or mixer forms a vinaigrette
  quickly and one that stays emulsified longer than
  one blended by hand
• A vinaigrette should be mixed before each use.

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Emulsified vinaigrette

• A vinaigrette in which an emulsion is permanent
• Made by adding an emulsifier which attract both
  the oil and vinegar to find them together such as
• Egg yolks
• Mustard
• Cornstarch
• Potato starch
• arrowroot

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Principle behind a making a good vinaigrette

• To achieve a balance between the mouth-coating
  texture and rich flavor of the oil and the sharp
  acidity of the vinegar
• A vinaigrette is only as good as its ingredients.
• Vinaigrettes can also include fruit juices,
  herbs, and other components to provide a unique
  flavor experience

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Steps in making Vinaigrette

• Combine seasonings.
• Add vinegar and whisk.
• Whisk in the oil in a fine, steady stream.
• Continue blending until the mixture has a uniform
  consistency.
• Adjust seasonings.

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Vinaigrette Ingredients

• Olive oil flavorful and produces in many grades
• Extra-virgin olive oil finest grade with a
  fruity, grassy or peppery taste and very low acid
  content
• Other Oils walnut, hazelnut, sunflower,
  flavored with herbs, aromatics
• Use high quality for best flavor nutritional
  value

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Vinegar

• Wide variety used
• Common types red-wine, white-wine, cider,
  balsamic
• Balsamic vinegar has a sweet-sour taste
• Vinegars can be flavored with herbs and aromatics
• Vinaigrettes named for the type of vinegar (acid)
  used in them.

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• Other acids citrus juice is sometimes
  substituted for vinegar
• Mustard most common emulsifier
• Dijon mustard is most common
• Both prepared and dry mustard may be used
• Also adds a savory, spicy flavor
• Herbs can add another dimension
• Will discolor and change flavor when added too
  far in advance
• Add herbs at the last minute
• Herbs used include tarragon, thyme, dill,
  chives, chervil, mint, basil, or herbes de
  Provence (dried mixture from Frances Provence
  region that include basil, thyme, marjoram,
  rosemary, sage, fennel seeds and lavendar

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• Salt and Pepper
• Salt balances the flavor
• Kosher salt used because it has no additives
• Can use white or black pepper
• Sugar small pinch used to temper the acidity of
  the vinegar
• Honey or other sweetener are also used in place
  of sugar

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Other uses for vinaigrettes

• Add flavor moisture to grilled foods
• Dressing for cooked vegetables
• Dip for raw or cooked vegetables
• Dressing for bean, grain or rice salads
• Enchance the flavor of sandwiches

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Mayonnaise

• Cold, thick, creamy emulsion of oil and egg yolks
• Has many uses
• Combine with vinaigrette to make creamy dressing
• Combine with tuna or hard boiled eggs to make
  salad/sandwich spread
• Commercial mayo is convenient and has a long
  shelf life

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• Fresh mayo is more richly flavored and looser in
  consistency than commercial
• Oil should be whisked into egg a drop at a time
  so that small droplets will begin to form.
• If oil added too quickly, large drops will form
  which will prevent emulsion
• When 1/4 of oil has been incorporated, remaining
  oil can be added in a steady stream while
  whisking continually.
• If liquids are added for taste or consistency do
  so before oil is added
• Mayo is finished when soft peaks form.

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Steps to make mayonnaise

• Blend egg yolks with a little water.
• Whisk in ¼ of the oils, a little at a time, until
  you get a creamy and consistent texture.
• Mix in additional flavoring ingredients.
• Add remaining oil gradually, beating continually,
  until soft peaks form.
• Store in the refrigerator.

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• If raw egg yolks are used, mayo must be made and
  stored with care to prevent contamination.
• Commercial kitchens use pasteurized eggs to
  prevent Salmonella poisoning.
• If mayo begins to separate (breaking) gradually
  incorporate beaten pasteurized egg yolk into the
  mixture

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Dairy-based Dressings Dips

• Use cream cheese for thicker consistency
• Use sour cream, crème fraiche, buttermilk or
  yogurt for thinner consistency
• Flavor with lemons, pepper, poppy seeds, herbs,
  shallots, onions, capers, olives, truffles, nuts,
  pimiento, pickles, artichokes
• Fruit or vegetable purees add flavor and change
  the color

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Cooked Dressings Dips

• Hot dressings used on cold dishes
• American type used to moisten cole slaw and
  potato salad
• Contains little or no oil but has milk,
  flour/cornstarch, vinegar, eggs/mayo
• May include mustard, bacon, other flavorings

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• Asian dipping sauce served with dumplings
• Based on soy sauce, seaweed, or vegetable stock
• May contain vinegar or some type of wine
• Wilted salads made by pouring hot vinaigrette on
  a cold salad so that the greens wilt
• Cooked broccoli topped with hot olive oil
  garlic
• Radicchio salad topped with hot olive oil,
  vinegar bacon

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Vegetable/fruit-based Dressings Dips

• Can be cooked or uncooked, pureed or chunky
• Salsa based on tomato or other fruits or
  vegetables with some tartness or acidity, are
  flavorful
• Guacamole Mexican dip made from mashed avocados
  seasoned with lemon, lime, tomatoes, cilantro,
  onions and chilies

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• Tapenade dip made from black olives, capers,
  anchovies, garlic, herbs, lemon juice and olive
  oil. From France.
• Baba Ghanoush roasted eggplant that is pureed
  and seasoned with olive oil, tahini, lemon juice
  garlic. From Middle East

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Salads

• A combination of raw or cooked ingredients,
  served cold or warm and coated with a salad
  dressing.
• Can be savory, sweet or a combination of both.
• 5 purposes appetizer, side salad, main-course,
  separate course, dessert

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Appetizer Salad

• Used to whet the appetite
• Can be greens or more elaborate such as cold
  meat, fish, seafood or cheese
• In America, green salads are often appetizers

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Side Salad

• Served to accompany the main dish
• Main dish heavy serve light salad (greens)
• Main dish light, serve heavier salad such as
  pasta or grain
• Side salad should not include ingredients used in
  the main dish or the appetizer salad

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Main-Course Salad

• Should include a protein source and a variety of
  vegetables
• Chicken, fish or meat popular protein choices
• Very popular in America
• Main-course salad not common in Italy or France

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Separate-Course Salad

• In France - green salad follows the main course
• In Italy - green salad follows the meat or fish
  course
• Separate-course salad usually light, green salad
  with simple vinaigrette or single vegetable

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Dessert Salad

• Served as a dessert
• Served with sweetened dressing, citrus-based
  dressing, or whipped cream
• Often features fruits, nuts or gelatin

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Green Salads

• Used as appetizer, side, main-course, or
  separate-course salad
• Uses one type of green or a combination of greens
• Tossed salad - ingredients are combined with
  dressing
• Greens can be mild, spicy or bitter

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• Mild Greens
• Iceberg lettuce, boston lettuce, bibb lettuce,
  mache, romaine lettuce, baby spinach
• Spicy Greens
• Arugula (rocket), mustard leaves, watercress,
  mizuna
• Bitter Greens
• Radicchio, belgian endive, dandelion, escarole,
  chicory, frisee
• Type of green used depends on the purpose of the
  salad

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• Greens come in many different mixtures
• Mesclun French-style mix that contains baby red
  romaine, endive, mache, radicchio argula
• Asian mixture might include tatsoi, bokchoy, baby
  spinach, mustard, mizuna, other salad greens
• Fresh herbs can be added for flavor.
• Edible flowers that add visual interest include
  nasturtiums, pansies, calendula, bachelors
  buttons, carnations, fuschia, geraniums, Johnny
  jump-ups, primroses, roses, sunflowers,
  violets.
• Edible herb flowers include arugula, borage,
  chives, lavender, mustard, oregano, rosemary,
  sage, thyme.

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Preparing Greens

• Short storage life so should be used within 2 or
  3 days
• Best to wash shortly before use and dried
• Cut or torn greens discolor quickly
• Store dried greens loosely in a clean container
  covered with a light, damp towel
• Dressing should be added at last minute
• Dressing should coat greens with a light film and
  not collect on the bottom of bowl

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Salad Garnishes

• Garnishes that make greens more appealing
  include tomatoes, sprouts, fresh herbs, olives,
  onions, carrots, cucumbers, mushrooms radishes
• Garnishes should be cut in one bite pieces
• Can also use nuts, seeds, cheese, eggs, bacon,
  croutons
• Croutons can be made by frying bread cubes in
  olive oil or by baking seasoned bread cubes in a
  cool oven.

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Steps in making Croutons

• Preheat oven to 300 F
• Remove crusts from stale sliced bread.
• Cut into large dice.
• Toss lightly with olive oil or melted butter.
• Sprinkle salt and dried herbs lightly on the
  bread.
• Place on baking sheet.
• Bake until lightly browned, about 12 minutes.
• Remove from oven and cool.
• Store in an airtight container at room
  temperature.

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Vegetables in Salads

• Can use raw or cooked vegetables
• Types of raw salads tomato salad, cole slaw,
  carrot salad, cucumber salad, artichoke heart
  salad, fennel salad, mushroom salad
• Cooked vegetable salads beets, peppers, snap
  peas, green beans, cauliflower, zucchini,
  turnips, potatoes
• Cooked vegetables can be roasted, grilled,
  boiled, blanched, or steamed

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Starches in Salads

• Include bread, grains, pasta, beans
• Many salads use leftover bread
• Grains include cracked wheat, rice, barley and
  should be made shortly before using so they dont
  become soggy
• Pasta has many varieties
• Beans lentils are use separately or in
  combination, but are cooked until tender and
  added close to serving time so dressing doesnt
  toughen the beans.

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Protein in Salads

• Include meat, poultry, seafood cheese
• Meat can be roasted, grilled or broiled and
  should be moist and tender.
• There are endless variations on meat, poultry,
  and seafood salads.

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Fruits Nuts in Salads

• The options are limitly.
• Fruits deteriorate rapid when cut so cut as close
  to serving time as possible.
• To prevent browning in fruit, dip in water and
  citrus juice.

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Composed Salads

• A salad with any combination of ingredients that
  are arranged carefully and artfully on a plate or
  in a bowl.
• On the side practice of serving the dressing in
  a separate container to be applied when eaten.
• The opportunity for creativity in a composed
  salad is limiteless.

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Components of a Composed Salad

• Main ingredients
• Supporting ingredients
• Greens often form the base for the main
  ingredient
• Garnish - helps in visual appeal
• Garnish should be appetizing decorative
• Garnished should be chosen for texture, flavor
  color
• Dressing

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Examples - Composed Salads

• Chef Salad
• Uses vinaigrette, tossed greens, julienned ham,
  chicken or turkey, cheese, sliced vegetables,
  hard-cooked eggs
• Cobb Salad
• Uses French dressing, lettuce, sliced turkey or
  chicken, avocado, cheese, hard-cooked eggs,
  tomato, bacon, blue cheese garnish
• Caesar Salad
• Uses caesar dressing, romaine lettuce, sliced
  grilled chicken, grated Parmesan cheese, crouton
  garnish
• Nicoise Salad
• Uses red-wine vinegrette, boiled sliced potatoes,
  tuna, tomato slices, hard-cooked eggs, black
  olives, anchovies, cooked green beans, slice bell
  peppers

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Using Balance Contrast

• A composed salad should be arranged with an eye
  to design.
• Think about forms and shapes
• Make sure flavors are compatible
• Use a combination of textures
• Use vibrant or contrasting colors
• Create interest by using height as a design
  element

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Cheese

• Are 60 water contain fat, high in protein
  calcium
• Types
• Fresh cheese
• Soft, rind-ripened cheese
• Semi-soft cheese
• Hard cheese
• Blue-vein cheese
• Grating cheese
• Processed cheese

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Fresh Cheeses

• Moist, soft cheeses that typically have not
  ripened or significantly aged.
• Used as spreads, with fruit, or in cooking
  baking
• Are highly persihable
• Include cottage cheese, cream cheese, farmer
  cheese, fresh goat cheese, mascarpone, fresh
  mozzarella, feta, fresh ricotta

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Soft, Rind-Ripened Cheese

• Soft cheese that has been ripened by being
  exposed to a spray or dusting of friendly mold
• Aged until the rind (outer surface) develops a
  soft, downy consistency
• When fully ripe it should be nearly runny
• Includes Brie, Camembert, Pont lEveque

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Semi-soft Cheeses

• More solid than soft cheese and retains its shape
  and comes in 3 types
• Rind-ripened rind is washed with grape juice,
  beer, brandy, wine, cider, or olive oil which
  penetrates and flavors the cheese
• Include Muenster, Port-Salut
• Dry-Rind rind is hardened natrually through
  exposure to air so it is firm
• Include bel paese, Monterey Jack, Morbier,
  Havarti

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• Waxed-Rind wax is applied to form a solid shell
  around the cheese as it ripens
• Include Edam, Fontina

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Blue-Vein Cheese

• Needles are injected into the cheese to form
  holes in which mold spores multiply
• Salted and ripened in a cave
• Include Roquefort, Gorgonzola, Stilton, Maytag
  Blue
• Young blue-vein cheese are mild in comparison to
  the aged versions

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Hard Cheeses

• Has a drier texture and firmer consistency
• Slice and grate easily
• Include cheddar cheese, Emmenthaler, Gruyere,
  Cdolby, Jarlsberg, Provolone, Manchego

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Grating Cheese

• Solid, dry cheese that have a grainy consistency
• Used mostly grated or shaved, but can be in
  bite-size chunks for cheese platters
• Often produced in 75-80 lb. wheels
• Include Parmigiano-Reggiano, Pecorino-Romano,
  Sapsago

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Processed cheeses

• Made from one or more cheeses that have been
  finely ground, mixed together with other
  non-dairy ingredients, heated, and poured into a
  mold
• 51 must be cheese
• Additional moisture can be added to processed
  cheese food to make it spreadable.

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Buying Cheese

• Buy only as much as you need
• Once cut, cheeses lose quality and freshness
• Examine the label for information
• Best source of information is the supplier
• Examine the Rind - the color should be natural
• Examine the interior - shouldnt be holes or
  off-coloring
• Taste if possible to know what you are getting

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Handling Cheese

• Cut off only as much as you need
• Mold does not contaminate the entire cheese, so
  trim it away
• Grate cheese only when you need it
• Use proper sanitation practices

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Storing Cheese

• Whole cheese keep longest
• Hard cheeses keep longest
• Wrap cheese in waxed paper or butcher paper and
  store in a cool place. Plastic wrap does not
  allow cheese to breathe.
• Or Place in a container with a tight-fitting lid.
• Dont reuse storage wrappings

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Serving cheese

• Fresh cheeses are best purchased on the day they
  are to be used.
• Serve cheeses at room temperature
• Served as appetizer - alone or as part of a
  somposed salad
• Served following a meal in european tradition -
  with fruit before the dessert

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Cheese as a separate course

• Individual cheese - allows eater to focus on just
  the cheese
• Multiple cheeses - several cheeses offered at
  once (flight of cheeses) which offered the eater
  a variety
• Cheese Cart - allows eater to choose what they
  want
• Served with bread, crackers, and fruit

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Cheese Board

• Flat platter on which cheese is served
• Cheeses may be place on individual cheese boards
  or on one large cheese board.
• A separate knife should be provided for each
  different kind of cheese.
• Foods paired with cheese include bread, crackers,
  fruit, cured meats, roasted pappers, cut-up raw
  vegetables

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Cooking with Cheeses

• Heat will alter the flavor
• High heat causes cheese to be tough rubbery
• Use of low heat is recommended
• Cheeses can be used in dishes, as a sauce, or as
  a topping or garnish

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Cheese in dishes

• Semi-soft cheeses are ideal
• They should be shredded for easier more even
  melting
• Cheddar, Gruyere and Fontina are especially good
  for melting
• Fondue melted cheese with a thick, creamy
  texture used for dipping cooked or raw vegetables
  and bread

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Cheese sauces

• Cheese can add both body and flavor to sauces.
• Cheese should be stirred into sauces at the last
  minute
• Fondue dish prepared by melting cheese that is
  then used for dipping raw vegetables and bread.
• To make use Emmenthaler, Gruyere, Fontina,
  cheddar

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Cheese toppings or Garnishes

• Cheese complements or offsets the flavors and
  textures of other ingredients
• Can use soft or hard or combination in baked
  dishes
• Mozzarella is excellent for melting
• Grated cheese provide a flavor boost on salads,
  meat, or vegetables

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Cold Food Presentation

• The presentation of cold foods can be
• creative and artistic
• on individual plate or as a buffet
• simple or complex
• Focus on one type of food or a variety
• Types of presentations include
• Platters, trays, raw bars, caviar presentations,
  and smoked fish presentations

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Platters

• Can include cold meats, cheeses, vegetables,
  fruits, breads, crackers
• Antipasto Platter assortment of cured meats,
  cheeses, pickled vegetables
• Fruits such as grapes or stawberries are often
  served whole to prevent discoloration

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• Trays
• Like a platter only smaller
• A tray is passed around so food must be stable
  and not fall off the tray
• Raw Bars
• A bar or counter at which raw shellfish is served
• Is elegant and luxurious
• Includes oysters, clams, mussels, scallops,
  shrimp, lobster, crab
• Oysters and clams can be served on the half shell
  (opened served on on of the shells)
• Served with lemon, cocktail sauce, or other
  sauces
• Since shellfish is eaten raw, need to be careful
  of health risks
• Depurated shellfish have been placed in tanks of
  fresh water to purge them of their impurities and
  sand.

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Caviar Presentations

• A type of salted fish eggs
• In France and US comes from sturgeon
• Should be plump, moist with a nutty, mild, briny
  flavor
• European sturgeon produce Beluga caviar, osetra
  caviar, and sevruga caviar
• American caviar comes from black sturgeon

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• Pressed caviar - liquid is pressed from the eggs
  resulting in s spread
• Caviar is expensive and associated with luxury
• There are time-honored rituals and etiquette
  associated with serving and eating caviar.
• Served on blinis (lightly buttered white toast)
  or thin Russian crepes
• Caviar must be kept cold.

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Smoked Fish Presentations

• The natural oil in smoked fish keep their flesh
  tender and moist.
• They can be served on toast, black or whole grain
  breads, or other bread products.
• They can be served with mjany combinations.
• Include salmon, trout, sturgeon, others

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Design Elements

• Balance
• Color
• Texture
• Cooking technique - since cold foods dont smell,
  cooking can give the visual suggestions of an
  aroma
• Shape height
• Focal point
• Strong, clean lines

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Serving a buffet

• Make sure food can be easily reached
• Provides serving utensils for each dish.
• Sequencing arranging slices to overlap one
  another in the order they were cut
• Grosse Piece leaving a large part of a main
  item unsliced

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Centerpieces

• Help to define a presentation
• Should never block guests view or access to food
• Should be stable and safe
• Ice sculptures are expensive and can be
  decorative or functional
• Ice carving is a highly specialized skill.
• Some sculptures can be made from molds and
  assembled into larger pieces

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Garnishes

• Purpose is to add flavor, color, texture
• Draws attention to the food, but doesnt
  overwhelm or detract from it
• Garnishes should be functional and of appropriate
  size
• Special cutting techniques or molds can be used
  to create certain visual effects
• Edible fruit arrangment

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Fan Cut

• Place item on its wide on a work surface.
• Cut in paper-thin slices from tip to stem,
  leaving the flesh at the base of the stem still
  attached.
• Spread the slices out, using your fingers. It
  should be spread like a fan.
• Lift the fan carefully onto the plate or platter
  you are garnishing. Use a knife, spatula, or
  palette knife. Fruits such as strawberries can
  also be fanned.