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Transcript of The Garde Manger Profession 1 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights...
The Garde Manger Profession1Chapter
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
The Garde Manger Profession
Before reading this chapter, you should have already learned:
• About basic food-service equipment.
Chapter Pre-Requisites
1Chapter
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
The Garde Manger Profession
After reading this chapter, you should be able to:• Recount the history of the garde manger profession from early food
preservation to modern times.• List the 12 attributes and characteristics of a successful garde
manger chef.• List and define the 6 types of service.• Identify various types of food-service operations that provide
opportunity for garde manger work.• Identify large and small equipment used for garde manger work.• Design a restaurant garde manger service line and set up a garde
manger station.
Chapter Objectives
1Chapter
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
The Garde Manger Profession
The Three Definitions of Garde Manger• A place in which cold foods are prepared and stored.• The person in charge of cold foods preparation and
preservation.• The craft, or profession, of cold foods preparation.
The History of Garde Manger
1Chapter
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
The Garde Manger Profession
Food Preservation in Prehistory• The garde manger profession began with the need to preserve food.• The practice of food preservation is much older than the term garde
manger.• Long before humans created organized societies, they already
knew how to preserve foods.• The first dependable method of preserving food was drying it.• Perishable moist foods, such as meat and fish, were made less
perishable by placing them in the sun to dry.
The History of Garde Manger
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Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
The Garde Manger Profession
Food Preservation in Prehistory• Adding salt to the food, either by soaking it in seawater
or rubbing it with mineral salt mined from the earth, helped foods dry faster and keep longer without spoiling.
• While the foods were drying, they were sometimes hung from poles over a smoky fire to keep away insects and animal predators.
• Humans soon learned that smoke made these foods taste better as well.
The History of Garde Manger
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Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
The Garde Manger Profession
Food Preservation in Prehistory• Farm families were early practitioners of garde manger.• They developed better drying techniques and began to
use other flavorings– e.g., herbs, spices, wine, and beer, along with salt.
• They discovered that:– Tough meats could be tenderized by chopping/grinding them
into little pieces– Adding lots of fat, salt, and spices to their ground meats made
them keep longer and taste better.
The History of Garde Manger
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Garde Manger in the Classical Cuisine Period• During the Middle Ages and the early Renaissance, foods prepared
for the aristocracy were overly elaborate and heavily spiced.• In the mid-1600s the taste of European food, and the style in which
it was served, slowly began to change.• This can largely be credited to Pierre François de la Varenne , the
first French chef to break with Italian-influenced medieval tradition.– La Varenne stressed the importance of natural flavors, lighter sauces,
and fresh vegetables.
• At the same time, new ingredients from Asia, the Middle East, and the Americas were added to the European larder.
The Garde Manger Profession
The History of Garde Manger
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Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
The Garde Manger Profession
Garde Manger in the Classical Cuisine Period• A lighter, more modern style of cooking resulted in new
dishes and new opportunities.
• Salads of leafy greens with vinaigrette dressings took their place among the heavier cooked foods and became the standard accompaniment to roasted meats.
• More refined cold dishes combined meat, poultry, or fish with vegetables.
The History of Garde Manger
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The Garde Manger Profession
Garde Manger in the Classical Cuisine Period• The evolution of French cuisine from La Varenne
through Escoffier is frequently referred to as the classical cuisine period of French cooking.
The History of Garde Manger
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The Garde Manger Profession
Garde Manger in the Classical Cuisine Period• In the late 1800s, grand hotels such as the Waldorf-
Astoria in New York and the Stanford in San Francisco brought in French chefs.
• The French chefs created a new style of cooking:– Continental cuisine: a combination of classical French cuisine
with North American ingredients and taste preferences. • Later, it incorporated Italian cuisine elements as well.
The History of Garde Manger
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The Garde Manger Profession
Garde Manger in the Classical Cuisine Period• One of the most prominent features of continental
cuisine was the lavish cold buffets prepared and presented by the garde manger department.
• The formal cold buffet increased work opportunities for garde manger chefs.
The History of Garde Manger
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The Garde Manger Profession
Garde Manger in the Classical Cuisine Period• By the time of Escoffier’s death in 1935, the profession
of garde manger chef had developed into its modern form.
The History of Garde Manger
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Escoffier, Georges-Auguste
The Garde Manger Profession
Star Chefs of Classical Cuisine• Carême, Marie-Antoine was a great innovator of European
cuisine. Carême rose to culinary stardom around 1800. • Carême’s writings influenced restaurant cooking. • He is most famous for his pièces montées .
The History of Garde Manger
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The Garde Manger Profession
Star Chefs of Classical Cuisine• Pierre François de la Varenne , known simply as La Varenne, is
considered the founder of modern French cuisine. – Credited as the first to use roux as a thickener, and to refine the
technique of dough lamination to make an early form of puff pastry.
– Lightened and simplified European cooking and popularized fresh vegetables and herbs.
– La Varenne wrote an important cookbook in 1651 entitled, La Cuisinier François, which contains recipes still in use today.
The History of Garde Manger
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The Garde Manger Profession
Classical Cuisine and Culinary Competitions• Cold platter presentations and pièces montées, or
showpieces, of classical cuisine are a mainstay of modern culinary competitions.
• Plate presentation and team buffet presentation are additional categories.
The History of Garde Manger
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The Garde Manger Profession
Attributes and Characteristics of a Successful Garde Manger Chef
• Basic training and general experience: – A garde manger chef must be thoroughly grounded in the basic culinary
principles and skills of European and North American cuisines.
• Formal culinary education: – Today’s competitive entry-level job market makes a culinary school
education virtually a necessity.
The Successful Garde Manger Chef
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The Garde Manger Profession
Attributes and Characteristics of a Successful Garde Manger Chef
• Manual dexterity: – Much garde manger work involves handling tiny food décor items and
placing them accurately on small pieces of food.
• Physical stamina:– Garde manger chefs are frequently on their feet for long hours and may
have to lift and carry heavy objects.
The Successful Garde Manger Chef
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The Garde Manger Profession
Attributes and Characteristics of a Successful Garde Manger Chef
• A well-developed sense of taste:– Garde manger chefs need a sensitive palate.
– Because cold temperatures dull taste receptors, cold foods are more difficult to evaluate and season.
• Artistic ability:
– Garde manger dishes depend strongly on visual appeal.
– A sense of color and design is important.
The Successful Garde Manger Chef
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The Garde Manger Profession
Attributes and Characteristics of a Successful Garde Manger Chef
• Mathematical ability:– You must be able to quickly and accurately scale formulas up and
down, and make weight-volume conversions.
– Bad math often results in failed products and can even be dangerous.
• Knowledge of food management and sanitation:– Foods served cold are even more susceptible to infestation by harmful
pathogens than hot foods.
– Garde manger chefs must be doubly vigilant about sanitation, and must thoroughly understand and enforce safe food-handling practices.
The Successful Garde Manger Chef
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The Garde Manger Profession
Attributes and Characteristics of a Successful Garde Manger Chef
• Good interpersonal skills: – Garde manger involves teamwork.
– To succeed, you must be able to follow instructions, accept constructive criticism, help and support coworkers, and help maintain morale.
• A sense of urgency: – Time is money.
– Be aware of labor costs, and accomplish all tasks as quickly as possible without being sloppy or careless.
The Successful Garde Manger Chef
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The Garde Manger Profession
Attributes and Characteristics of a Successful Garde Manger Chef
• Attention to detail: – Small but important details can make or break the success of a garde
manger preparation.
• The ability to organize and plan:– Organizing garde manger events requires ordering food ingredients,
presentation serviceware and equipment, linens, and props.
The Successful Garde Manger Chef
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The Garde Manger Profession
Garde Manger in Nouvelle Cuisine• Just as La Varenne is credited with the transition to
classical cuisine, Fernand Point is for nouvelle cuisine. • Nouvelle cuisine:
– This new style of French cooking emerged in the late 1960s and became world famous in the early 1970s.
– Point’s culinary philosophy included seeking simplicity and perfection in all of his dishes, openly sharing knowledge and techniques, and exploring new ideas.
The History of Garde Manger
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The Garde Manger Profession
The Ten Commandments of Nouvelle Cuisine1. Avoid unnecessary complications.
2. Shorten cooking times.
3. Shop regularly at the market.
4. Shorten the menu.
5. Don’t hang or marinate game.
6. Avoid too-rich sauces.
7. Return to regional cooking.
8. Investigate the latest techniques.
9. Consider diet and health.
10.Invent constantly.
The History of Garde Manger
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The Garde Manger Profession
Garde Manger in Nouvelle Cuisine• As nouvelle cuisine chefs traveled the world, they began
to add international influences—both techniques and ingredients—to their dishes.
• Later chefs expanded on this principle to create new hybrid cuisines that mixed French cooking with Asian or Latin American ingredients.
• In the 1980s, this hybrid cooking style came to be known as fusion cuisine.
The History of Garde Manger
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The Garde Manger Profession
Garde Manger in Nouvelle Cuisine• One influence on the garde manger chef
was the new practice of plating food in the kitchen.
• Previously, most fine-dining French restaurants sent food to the table in platter presentation, to be portioned onto plates by the servers.
• Garde manger chefs began to create intricate plate presentations that included individual food portions formed in molds.
The History of Garde Manger
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The Garde Manger Profession
Garde Manger in the Twenty-First Century• Contemporary Advances in Garde Manger
– By the end of the twentieth century, the art of garde manger had seen several important advances.
– At the same time, one of its traditional functions, the fabrication of meat and poultry, had become virtually obsolete.
– By the 1980s, most food-service meat and poultry were being fabricated in packing houses or by meat and poultry purveyors.
– The elimination of in-house meat fabrication effectively freed the garde manger chef to spend time on more creative work.
The History of Garde Manger
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The Garde Manger Profession
Garde Manger in the Twenty-First Century• Contemporary Advances in Garde Manger
– In the1980s, growing concern with healthful eating increased the popularity of salads.
– With the influence of European and Asian cuisines, menus began to feature complex salads that included:
• cold seafood• poultry• meat • cold vegetables and leafy greens
– Charcuterie products, such as smoked meats and fish, and pâtés and terrines, have become popular appetizers and lunch entrées.
The History of Garde Manger
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The Garde Manger Profession
The Six Basic Types of Service1. À la carte service
2. Banquet service – Family-style banquet service
3. Buffet service
4. Passed service
5. Room service
6. Take-out service
Opportunities in Garde Manger
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The Garde Manger Profession
• Most all food-service businesses serve cold foods. – Large operations, such as hotels and institutions, have entire
departments in charge of cold foods preparation and service.– Smaller operations have garde manger sections staffed by one
or two chefs and assistants.
• Alternative garde manger career choices include artisan food production, food product research and development, and food styling.
Opportunities in Garde Manger
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The Garde Manger Profession
Garde Manger in Restaurants• Unless a party or banquet is scheduled, all garde manger service in
restaurants is à la carte.
• In a small restaurant, there is frequently only one garde manger chef on duty during a particular service.
• In larger restaurants, you may have one or more additional chefs with you on the cold line.
Garde Manger in Catering• Different service styles are utilized for various types of events, including
passed or butler service, buffet service, and banquet service.
• Buffet work gives the garde manger chef the true opportunity to shine.
Opportunities in Garde Manger
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The Garde Manger Profession
Garde Manger in Hotels• Hotel food service offers the largest variety of job opportunities
because hotels typically encompass many dining venues.• Virtually all hotel dining venues include garde manger positions.
Garde Manger on Cruise Ships• Garde manger chefs working on cruise ships have all the
advantages of hotel chefs, plus free travel.
Opportunities in Garde Manger
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The Garde Manger Profession
Garde Manger in Institutional Cooking• As the people who live or work in institutions have become more
sophisticated and food-conscious, the operations that prepare and serve their food are finding it necessary to meet the demand for fresher, tastier, and more contemporary food.
Garde Manger in Private Clubs• The garde manger chef in a private club can expect to do cold line turn-out
work and to plan and execute banquets and cold buffets.
Garde Manger in Retail Stores• Retail sale of ready to-eat foods is one of the fastest-growing sectors of
food-service business.
• This trend is providing garde manger chefs with a wide-open field of opportunity.
Opportunities in Garde Manger
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The Garde Manger Profession
Artisan Food Production• Artisan foods are high-quality, traditional-style, handmade food
products.• Artisan charcuterie products are among the most successful of the
artisan enterprises.
Product Testing and Development• Many of the characteristics of a successful garde manger chef are
also required for the testing and development of industrially produced food products.
Food Styling• Experienced garde manger chefs often make the transition into food
styling.
Opportunities in Garde Manger
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The Garde Manger Profession
The Garde Manger Prep Kitchen• Garde manger subspecialties, such as charcuterie work and cheese
making, require their own specialized preparation equipment.
The Garde Manger Service line• A single service line consists of one row of equipment with a pick
up window situated above one or more of the equipment units.• A double service line consists of a front line and a back line
running parallel. • The cooks and chefs stand in the corridor formed by the two lines,
which is typically about 36-inches wide.
Garde Manger Facilities and Equipment
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The Garde Manger Profession
Refrigeration Units for the Garde Manger Line
• Refrigeration equipment has two main functions: 1. To keep prepared foods cold during
the service
2. To ensure the refrigerated foods are fast and easy to access.
Garde Manger Facilities and Equipment
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Sandwich/salad unit fitted with over shelf
The Garde Manger Profession
Optional Heating Equipment• Countertop convection oven is used:
– to accompany dips and spreads.
– for toasting croûtons for canapé bases.
– for toasting sandwiches.
– for heating slices of quiche and other savory pastries.
• A conveyor toaster works continuously and discharges the finished toast directly onto the work surface. – Commercial pop-up toasters work in the
same manner as domestic toasters.
Garde Manger Facilities and Equipment
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.Conveyor toaster