A garde manger (pronounced[gaʁdmɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.[1]: 3
The person in charge of this area, and all of the savory cold foods served by the restaurant, is known as the chef garde manger, or pantry chef.[1]: 3 Larger hotels and restaurants may have garde manger staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces.
^ abSackett, Lou; Gisslen, Wayne; Pestka, Jaclyn (2011). Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation. Hoboken, NJ: John Wiley & Sons. ISBN 978-0-470-17996-3. OCLC 501314510 – via Perlego.
A gardemanger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés...
needed on stations in the kitchen, a.k.a. the swing cook. Pantry chef gardemanger [ɡaʁd mɑ̃ʒe] Cold foods: salads, cold appetizers, pâtés and other charcuterie...
Cajun or Creole Louisiana, a pie safe is referred to as a garde-manger or a garde de manger. Pie safes from this region had doors with punched tin panels...
Tallow is a rendered form of beef or mutton suet, primarily made up of triglycerides. In industry, tallow is not strictly defined as beef or mutton suet...
Culinary Institute of America, 300. The Culinary Institute of America. GardeManger: The Art and Craft of the Cold Kitchen. 3rd ed. Hoboken, NJ: John Wiley...
Subject". GardeManger. Archived from the original on December 3, 2010. Retrieved October 10, 2010. "Aspic: An Evolution of Use and Abuse". GardeManger. Archived...
pâtés, and confit, primarily from pork. Charcuterie is part of the gardemanger chef's repertoire. Originally intended as a way to preserve meat before...
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be...
A meat grinder (also called a "meat mincer" in the UK) is a kitchen appliance for mincing (fine chopping) and/or mixing of raw or cooked meat, fish, vegetables...
Confit (/kɒnfi/, French pronunciation: [kɔ̃fi]) (from the French word confire, literally "to preserve") is any type of food that is cooked slowly over...
In French cuisine, galantine (French: [galɑ̃tin]) is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold...
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole...
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients...
A quenelle (French pronunciation: [kə.nɛl]) is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed...
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold...
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus Lactobacillus...
The nitrite ion has the chemical formula NO− 2. Nitrite (mostly sodium nitrite) is widely used throughout chemical and pharmaceutical industries. The nitrite...
Nitrate is a polyatomic ion with the chemical formula NO− 3. Salts containing this ion are called nitrates. Nitrates are common components of fertilizers...
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal...
A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven...
A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally...
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition...
In organic chemistry, nitrosamines (or more formally N-nitrosamines) are organic compounds with the chemical structure R2N−N=O, where R is usually an alkyl...
Sodium nitrite is an inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in...
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