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Basic Garde Manger

Basic Garde Manger. Garde Manger Defined. Literal meaning -- “Keeper of the food” Modern translation– Pantry Supervisor In casual restaurants an entry level position (e.g. salad prep) In upscale restaurants could require years of experience and a high-level of skill. Historical background.

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Basic Garde Manger

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  1. Basic Garde Manger

  2. Garde Manger Defined • Literal meaning -- “Keeper of the food” • Modern translation– Pantry Supervisor • In casual restaurants an entry level position (e.g. salad prep) • In upscale restaurants could require years of experience and a high-level of skill

  3. Historical background • The term Garde Manger originated in pre-Revolution France. • Maintaining an ample supply of food was an outward symbol of power, wealth and prestige. • The steward was referred to as the "officer de bouche", a title that was eventually replaced with "garde manger". • The job of Garde Manger was key in wealthy homes, where cold storage and well-stocked pantries were critical to survival.

  4. Modern Chef Garde Manger • Stocks, prepares, and present cold foods

  5. Garde Manger– List of competencies • Ability to choose, prepare, and present cold foods, such as salads, cold soups, meats and cheeses. • Knife skills—cutting, chopping, carving, dicing. • Ability to fill-in at other stations when chefs are absent. • Able to inventory, preparation and presentation of select dishes and food items.

  6. Garde Manger– List of competencies • Able to work in a team-oriented environment and under considerable stress. • Responsible for station hygiene and sanitation. • Ability to assist with menu development, especially use of leftovers. • Ability to supervise and train others.

  7. Types of Dishes Served from this Station • Salads • Pâtés • Chaud-froids • Other decorative dishes

  8. Wrap up and review • What is the literal meaning of the term Garde Manger? • Where did this term originate? • What is the historical significance of this term? • What is the modern definition of this term? • What are some competencies needed by a modern day Chef Garde Manger?

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