RECIPES Garde Manger Is Best Department To Starting Fourth Dimension Your Culinary Career

Garde Manger Knowledge: Garde Manger

What is Garde Manger?

Garde manger (pronounced "gard man-zhay" ) is a French term that about translates to "storing/keeping/protecting to swallow ," or keeper of the foods.
Garde manger is a crucial business office of the kitchen , too knowing garde manger skills volition live an of import business office of your culinary career
Garde Manger department is to a greater extent than oftentimes than non responsible for mutual frigidness appetizers , the modest nutrient items known equally hors d'oeuvres , fruit carving , vegetable carving , mutual frigidness sauces or dressing ,

Cold Kitchen Buffet Station

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Garde Manger Section Concept

It is is a cool house , where foods are kept too prepared cold
It must live good lit , airy too well-ventilated place
It must live sufficiently spacious for staff to demeanor out their duties inward hygienically too efficiently.

Cold Cuts Station

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Why Garde Manger is The Best Section for Fresh Graduate

Do all cooking methods
All types of cutting vegetables are applied
Butchering meat , poultry , too fish
Knowledge too purpose of nutrient commodities is to a greater extent than varied than other sections
Maintaining training , storage of raw too cooked foods
Knowing too carving fruits too vegetables

Cheese Platter

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4 Working Sections inward Garde Manger

Appetizer section
Salad too Dressing
Cold Buffet too Canapes
Butchery

Salad Station/ Salad Bar

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Garde Manger Preparation

Cold appetizer
Cold hors d'oeuvres
Cold soups
Amuse bouche
Salads
Cold sauces or dressing
Sandwiches too Canape
Cheese-making or cheese platter
Crudities too fruit plater
Pickled , savour , too mutual frigidness condiment
Smoked too cured meat
Pâtés , too terrines
Ballotines too galantines
Fruits too vegetables carving
Ice carving
Butchery/ Butcher section
Etc.

Cold hors d'oeuvres

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Garde Manger Equipment

Mincing machine
Bone saw machine
Gravity slicer or meat slicer
Buffalo Chopper or bowl chopper
Vegetable processor
Mixer
Blender
Juicer
Slicer machine
Smoking machine
Grinding machine
Salamander
Electric grill
Toaster
Steamer.
Vacuum packing machine
Sausage stuffer
Under counter chiller
Chiller
Walk-in chiller
Blasting Chiller
Working tables
Weighing scale
Butcher‟s blocks
Etc.

Slicer Machine

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Garde Manger Utensils

Squish bottle

Zester

Can too bottle openers

Pitters

Corer

Balloon whisk

Bowl

Grater

Egg slicer

Mandolin slicer

Serving spoons too ladles

Sieves

Colanders

Conical strainers

Meat presses

Pie molds

Graters

Lemon zesters

Skewers

Cutting board

Sharpening steel

Wet stone

Cleavers

Boning knife

Filleting knife

Oyster knife

Bread knife

Chef knife

Paring knife

Peeler

Cheese knife

Sieves

Chinois

Pie molds

Fancy cutter

Terrine molds

Larding needles

Trussing needles

Parisienne cutter

Steak hammer

Meat thermometers

Vegetable too fruit carving tools

Etc.

Utensil

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Garde Manger Control

All invoices to live checked for character too quantity against goods delivered to the Garde manger section.

All nutrient must live inspected earlier it is received past times using SPS (Standard Food Purchase)
Ensure that all goods received must live stored inward the correct house too at the correct temperature.
Separate raw creature foods from READY-TO-EAT FOODS during storage , training , belongings too display
Food items stored must live protected from vermin too pest.
Use thermometers inward all refrigerators too freezers. Ensure that all refrigerators convey internal thermometers , too that they are inward proper working order
Rotate inventories of nutrient past times using First In - First Out (FIFO) system.
Do non overstock.
Maintain daily stock past times daily stock tape sheet
Portion command piece pre-preparation must live carried out to ensure the yields too required the number of portions.
Proper tape of issues from the garde manger department for evaluation
Ensure the hygienic too sanitation standards are followed equally per H.A.C.C.P
WASH YOUR HAND OFTEN.