Focus Kitchen Area- The Garde Manger
Supervised by the Chef Garde Manger (or Pantry Chef)
Responsibilities- Artistically prepare cold foods such as sandwiches, salads, dressings/dips/relishes and chutneys, meat, cheese and fruit platters, cold appetizers and canapés, pâtés and terrines garnishes that can be used for all types of dishes.
Factors the Garde Manger Chef must consider during menu planning include.
1. The cost of preparing the food (both labour and product cost) vs. the amount to be charged to the customer.
2. The use of a variety of foods to allow for different flavours that appeal to a wide range of tastes.
3. Using a variety of colours and textures to create interest.
Cutting Tools Found in the Garde Manger Kitchen
Specialty Tools Often Used in the Garde Manger Kitchen
Smoker- An appliance used to infuse a smokey flavour to cheese and meats
Mandoline- A flat framed cutting device with interchangeable blades used to cut vegetables
Food Processor with attachment blades=used to immulsify salad dressings and puree foods as well as chop, shred and slice vegetables
Patry Bags and Piping Tips- used to decorate appetizers, canapes and hors d’oeuvres
Terrine and Galantine molds- used to set meats and vegetables in gelatine/aspic mixtures
Offset Spatulas/Palette Knives- Used to smooth fillings and place delicate items onto canapes and appetizers.
Mandoline- A flat framed cutting device with interchangeable blades used to cut vegetables
Food Processor with attachment blades=used to immulsify salad dressings and puree foods as well as chop, shred and slice vegetables
Patry Bags and Piping Tips- used to decorate appetizers, canapes and hors d’oeuvres
Terrine and Galantine molds- used to set meats and vegetables in gelatine/aspic mixtures
Offset Spatulas/Palette Knives- Used to smooth fillings and place delicate items onto canapes and appetizers.