Unit-2(Garde Manger)

 It is a cool –ventilated area where cold dishes are

prepare & other food are stored under refrigeration.
 The person in charge of this area is known as the chef
Garde manger.
 In other word the term Garde Manger denotes a cold
area (Maximum10˚c) & cooking does’nt take place here.
Chef de parties is responsible for this section of kitchen
which is usually a separate room adjoining the main
kitchen.
 It is not simply a place where food is stored but a place
where the raw materials for cooking are prepare.
 History of Garde Manger:
• In ancient time there was no refrigeration system due to lack
of electricity.
• So people used to build a special place to store various
products like vegetables, cheese, meat product & wine.
• This place is called Larder in English & Garde manger in French.
• We all know that our ancestors were farmers & they used to
harvest the crops & stored for future use.
• They came to know that preserving food is the best technique
to increase the life of food stuff.
• First of all they master the art of preserving fish by salting,
curing & drying it for future use.
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• After the introduction of vinegars & spices they began to
pickle food item as well as they learnt, the technique of
smoking & curing food.
• Record of various curing method have been traced back as
far as 3000 BC.
• Historical evidence shows that Greek & Chinese had been
producing & consuming salted fish for many years. Later this
knowledge was passed on to the Roman Empire.
• In the 12th century 80-90% of the world population fell in to a
category known as rural peasants (Farmers). These peasants
worked in the noble land to raise crops & farm animals.
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• One of the most important activities of the year
occurred at the end of the growing season.
• Vegetables, fruits & grains are harvested &
preserved by drying method or placing in to
cold storage along with home made pickles,
jellies & cheese.
• Cow ,sheep & other animals were butchered &
the meat preserved by a variety of ways like
salting, curing, drying & smoking etc.
 A Modern Garde Manger work:
• A Garde Manger is special section of kitchen which prepares
various types of cold meat, fish & vegetables for buffet,
banquet & restaurant as well as A la carte.
• It has various sub section like butchery, fish preparation area,
Hors d’ oeuvres, salad, cold sauce, soup. Sandwich & cold
buffet section etc.
• The techniques required for the Garde Manger are to prepare
pate, terrine, sausage & fresh cheese are the skill of Garde
manger to support the technique & production in the cold
kitchen.
• Larder is the most important section of kitchen which is
responsible for the first course of meal.
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• Garde Manger chef/Larder chef is a very
skilled chef who is not only good in cold food
preparation but he has complete knowledge
of the ordinary skill in cooking like poaching,
stewing, blanching etc.
• Varieties of food item prepared in the cold
kitchen are first cooked by hot cooking
method & then cooled, glazed & covered by
various topping.
 Function of Garde manger:
Garde manger section is not simply a place where food is store
but a place where the raw materials for cooking are prepared &
dressed.
 The function of Garde manger includes the storage of
perishable foods, the preparation of meat & fish prior to
cooking & the uses of fresh & cooked items to prepare salad,
Sandwich,Hors-d’ oeuvres & cold dishes.
 Many items prepared in a Garde manger section have to be
seasoned, cured & dried.
 In these instances the utmost care has to be taken to insure a
quality product throughout the entire process curing time &
temperature to be closely monitored to insured a
wholesomeness & safe environment.
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 Garde manger work goes well beyond the final plate
presentation.
 Recommending purchase specification of supplies under
their control.
 Ordering & ensuring that proper quality has been delivered.
 Proper sorting & storing of the supplies.
 Ensuring hygienic storage & rotation of materials.
 Bulk portioning & sanitizing the supplies before they go to
the other areas of the kitchen.
 Portion control by pre-portioning the expensive materials
like steaks, cheese, caviar etc.
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 Keeping the record of the latest product
lunched & available in the market.
 Forecast likely shortage in the market &
implement the strategy to avoid their impact.
  Job & Responsibilities of Garde mange
chef:
 The responsibilities of the chef garde mange include the
storage of perishable foods, the preparation of meat & fish
prior to cooking & the use of fresh & cooked items to
prepare salads, sandwiches, Hors-d’oeuvres & cold dishes.
 He/she must be expert at seasoning, grinding, marinating,
pureeing, forming,
molding,piping,spreading,slicing,cutting,carving,rolling,tossi
ng & finally presenting.
 A true Garde mange has it all, including the ability to
present beautiful plates & platter on an artistically arranged
buffet accented with fruit, vegetables, tallow & ice carvings.
 Charcuterie:
 Charcuterie is the art & science of making raw & cooked
preparation of meat, especially pork.
 Charcuterie is the French term which mean cooked flesh
& the person who prepares Charcuterie is known as
Charcutier(in English pork butcher).
 In ancient time the word Charcuterie was used to refer
to the products made from pork.
 In modern days the word Charcuterie is used to describe
any product prepared by traditional method from
poultry, fish, seafood or other meats.
 All the Charcuterie products are made from force meat.