18 Garde Manger Basics

The garde manger specializes in the preparation of cold foods. The garde manger must consider ingredient variety, color, texture, and cost to prepare and serve foods. Some dishes the garde manger brigade prepares include garnishes, salads, cheese plates, cold hors d'oeuvres, cold platters and relish trays.

A salad can be eaten before a meal, during a meal, or at the end of a meal. There are many varieties of cheese. Cheese can last for different lengths of time when properly stored. Cold hors’doeuvres include canapés and finger sandwiches. Cold platters feature cheese, meat, or fruit and may be simple or complex. Relish trays have vegetables and often a dip to enhance flavor.

  • pdf version of Unit 5, Chapter 18
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 6:28 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:28 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:28 AM
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