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Welcome to the 5th Six Weeks!

•Garde Manger•Cold Items•Sandwiches•Appetizers

•Breakfast Cookery•Eggs Benedict•French Toast•Omelets


•Rice and Grains•Types•Cooking Techniques

•Poultry•Chicken Grading•Chicken Fabrication•Cooking


•Meat Cookery•Structure •Cuts•Cooking Techniques

•Pasta•Types/Storing•Fresh vs. Dried•Cooking


•Fruits and Veggies•Types/Storing•Purchasing•Cooking techniques


Six Weeks ProjectResearch Paper•1 page/no pictures•Topic from this 6 weeks

-Meat, pasta, grains•Present to class


Six Weeks ProjectCooking at home•Family Recipe•You cook it w/help•Take pictures•Present to class


Six Weeks ProjectFood Journal•Record your food intake•7 consecutive days•Compute calories

What is Garde Manger?

What is Garde Manger?

Also known as the pantry chef, the Garde Manger is

responsible for the planning, preparation, and artistic

presentation of cold foods.

Garde Manger

A. Cold hors d’oeuvres, B. Salads C. CanapésD. Fancy sandwichesE. Fruit traysF. Cheese traysG. Meat, relish and combination traysH. Garnishes for all types of dishes.

Foods Include:

Garde Manger Brigade

Brigade: A team of people managed by the garde manger. Each member of the brigade specializes in a particular type of cold food preparation.

Garde Manger Brigade Planning Guidelines

1. Cost of ingredients and time to prepare foods.

2. Use of many foods for an interesting menu complimentary to the meal that follows.

3. Use of different colors and textures: varied to please the eye and taste buds.

4. Appeal of the food to the customer and ability of brigade to prepare it.

Garnishes

1. Garnish: To decorate or furnish; to use food as an attractive decoration.

2. A garnish is used: to complement the flavors and textures of the meal.

3. A garnish should: add real value to the dish by increasing its nutritional value and visual appeal.

Garnishes

Garnishing Tools

a. Vegetable peeler.b.Butter cutter.c. Zester.d.Melon baller.e. Tournée knife.

f. Channel knife.g. Decorating spatula.h.Paring knife.i. Fluting knife.

Garnishing Tools

Salads & Salad Dressings

Types of Salad Greens

1. Traditional Greens: Have a mild flavor; can be used by themselves or combined with other greens.

2. Flavor-Adding Greens: Classified as greens although they may be red, yellow, brown, or white.

Types of Salad Greens1. Romaine

2. Arugula

3. Radicchio

4. Watercress

5. Bibb and Boston

6. Leaf lettuce

7. Mizuna (Japanese)

8. Belgian endive

9. Iceberg

Herbs & Other Specialty Items

1. Radicchio: A cabbage like plant with a slightly bitter, red leaf; adds color and flavor to fresh salads.

2. Mesclun: A popular mix of baby leaves of lettuces and other more flavorful greens.

3. Edible Flowers: Add unusual flavors, dashes of bright color, and interesting textures to salads.


Radicchio: A cabbage like plant with a slightly bitter, red leaf; adds color and flavor to fresh salads.


Mesclun: A popular mix of baby leaves of lettuces and other more flavorful greens.

Herbs & Other Specialty Items Edible Flowers: Add unusual flavors,

dashes of bright color, and interesting textures to salads.

Choosing Quality Greens

Select greens that appear fresh and undamaged. Slightly wilted greens can be revived if they're submerged in ice water for 30-60 minutes.

Preparing Greens

1. Separate the leaves and submerge them in cold water several times to rinse off all dirt and grit.

2. Lift greens out of the water and dry the leaves thoroughly with paper towels.

3. Cut or tear the greens into bite-size pieces.

Storing Greens

Keep greens in their original packaging. Store greens 3 to 4 degrees above freezing. Keep greens away from ripening fruits.

Types of Salads

1. Appetizer.2. Accompaniment.3. Main-Course.4. Separate-Course.5. Dessert.

Salad Dressings

1. Vinaigrette dressings.2. Fatty dressings.3. Cooked dressings.4. Fruit dressings.

Salad Structure

1. Foundation: The base of the salad, such as a bed of lettuce leaves.

2. Body: The main ingredients of the salad, such as meat or pasta.

3. Garnish: The colorful element that adds eye appeal to the salads, such as croutons.

4. Dressing: A sauce that holds the salad together.

Cheese

Cheese Making

Making cheese – 9:58

Types of Cheeses

1. Hard Cheeses (e.g., Cheddar, Colby).

Types of Cheeses

2. Firm Cheeses (e.g., Provolone, Gouda).

Types of Cheeses

3. Semisoft Cheeses (e.g., Mozzarella, Roquefort).

Types of Cheeses

4. Soft Cheeses (e.g., Cream Cheese, Brie).

Types of Cheeses

5. Specialty Cheeses (e.g., processed cheese, cold-pack cheese).

Storing Cheese

1. Should be well wrapped and stored in the refrigerator.

2. Loosely wrap soft cheeses with grease proof or waxed paper.

Serving Cheese

1. Ripened Cheeses: Serve at room temperature; To bring out full flavor, take out of the refrigerator 30-60 minutes before serving.

2. Un-ripened, Fresh Cheeses: Always refrigerate until just before serving.

Preparing CheeseBoards or Trays

Select cheeses with contrasting shapes and colors so the tray will look appealing.


Choose cheeses that are easy to cut, such as the firm cheeses, the semisoft cheeses, and the ripened soft cheeses.


Include a different knife with each type of cheese.


Do not pre slice the cheese. It will dry out and lose its special texture.


Provide bread rounds, crackers, or sliced fruit with the cheese tray.

Cold Platters

Cold Hors d’ Oeuvres

1. Single-food hors d’ oeuvre: One item.2. Hors d’Oeuvre Variés: A combination of

plated items for one person (usually 10).3. Finger Foods: Presented on platters and

customers help themselves.

Canapés

1.Base, or platform.2.Topping, or nourishing element.3.Spread (such as butter).4.Liner (such as lettuce).5.Nice Platter6.Garnish (such as an olive).

(tiny, open-faced sandwiches)

Canapés

Fancy Sandwiches

1. Consider breads and fillings that match the event.

2. Consider how to cut and present sandwiches.

Fancy Sandwiches

Preparing Cold Platters

A cold platter consists of:1.Centerpiece.2.Serving Portions.3.Garnish.


• The food must be easy to pick up.• Keep it simple.• Use attractive, durable platters.• Don’t remove a food item once it has been

placed on the platter.• The platter must complement the overall

display.

Types of Cold Platters

1. Fruit & Cheese Trays.2. Meat Trays.3. Combination Trays.4. Relish Trays.

Types of Cold Platters

Cold Hors d’ Oeuvre Platters

1. Season each hors d’ oeuvre carefully.2. Slice, shape, and portion the items carefully.3. Consider the overall color, shape, and look of

the platter.4. Include the proper sauces and utensils.

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