1. Garde Manger 2018
Lecture- Day 1

2. Garde Manger 2018 Class introduction Review syllabus
Uniform requirements
Required textbook
Reading assignments/take home tests

3. Garde Manger
Long before there was a person or a culinary specialty known as the garde manger, people were curing and preserving their own meats and fish, pickling fruits and vegetables, and making sauces from vinegars and oils.
The term garde manger was originally used to identify a storage area.
Preserved foods, such as hams, sausages, and cheeses were held in this area.
Cold foods were prepared and arranged for banquets in this area as well.

4. Garde Manger
The term “Garde Manger” literally means “keep to eat”, as it identified the area where these preserved foods were stored.
Typically these areas were located below ground level to keep the foods as cool as possible
Over time, the term has evolved to mean more than just a storage area.
It also indicates the station in a professional kitchen responsible for preparing cold foods, the cooks and chefs who prepare these cold foods, as well as an area of specialization in the professional culinary arts.

5. What is Garde Manger?
Garde Manger is considered by many to be one of the more demanding stations/job in any kitchen.
Garde Manger Chefs need to be able to apply proper seasoning to food that is going to be served cold, and in other cases, season food that is going to be served hot.
Many chefs have the ability to season hot food, but lack the ability to season both correctly.
For example, cured meats like ham tastes saltier when cold and more savory when warm. Different effects occur with food that is warmer.
Effects of sweet, bitter and umami/savory are much more pronounced when food is warmer versus cold.

6. Garde Manger
Even though all the skills mentioned precede the actual plate or platter presentation, it's usually the plate presentation that gets all the attention.
Garde Manger Chefs have to constantly be focused on wholesomeness, sanitation, seasonings, time and temperatures.
Many items prepared in a Garde Manger kitchen have to be seasoned, cured, dried and smoked. In these instances the utmost care has to be taken to insure a quality product throughout the entire process.

7. Important Factors to Always Consider
Seasonings need to complement the item being cured and not dominate.
Curing times and temperatures need to be closely monitored to insure a wholesome and safe environment.

8. Important Factors to Always Consider
3. Smoke intensities and flavors need to be balanced with time and the volume of food being enhanced.
Chicken or salmon sitting in a smoker for too long a period of time or being exposed to an extremely intense level of heat or smoke will cause the main flavor to lose its identity and possibly dry out.

9. Important Factors to Always Consider
4. Maintaining a keen eye on detail is a key characteristic:
When preparing pates and terrines, Garde Manger Chefs have to balance the types and amounts of proteins and fats naturally occurring in meats with the amount of fat that may need to be added to a recipe.
These decisions can be based on whether the protein is meat, poultry or fish; whether it is to be pureed or ground; and whether the final product is to be served hot or cold.

10. Preserving Food In Ancient Times
The first preserved fish was most likely preserved by accident. Fish were “brined” in seawater and left to dry on the shore where they either fermented or dried.
Meats were hung off the ground and near the fire to keep animals and insects away. The smoky bath surrounding the meat darkened, flavored, dried and preserved the meats to keep them from spoiling.
You have to remember, there was no refrigeration at that time. Preservation methods were developed to ensure safe storage and consumption of harvested meats and vegetables.

11. Preserving Food In Ancient Times
One of the most important activities of the year happened at the end of the growing season.
Vegetables, fruits and grains were harvested and preserved by placing them into cold storage along with pickles, jellies and cheeses.

12. Preserving Food In Ancient Times
Cows, sheep and pigs were butchered and the meat was preserved in a variety of ways:
-Pickled -Salted -Brined -Cured -Dried
-Packed in fat -Smoked
Once the foods had been prepared properly, they could be held in storage.

13. The Growth of the Guilds
During the 12th century, items such as cured meats and cheese became a part of the commerce and trade between towns and states.
Eventually rules were established governing how merchants prepared and sold these goods and services. It also prevented monopolies and pricing abuses for goods.
The work was clearly defined and assigned to various groups known as “Guilds”.
The guilds developed training systems for their members.

14. The Growth of the Guilds
Guild training system:
Apprentice
Journeyman
Master
By the end of the 16th century there were over two dozen Guilds dedicated specifically to food.
The guilds fell into two categories:
Those that provided raw materials and ingredients
And those that provided prepared foods.

15. The Growth of the Guilds
For example, the guild of charcutiers prepared and sold cooked items made from the pig. The word “charcuterie” is derived from the French root words “cooked flesh”.
This guild kept the the practical work of preserving meats alive and thriving, making bacons, hams, sausages and pates.

16. The French Revolution
When the French Revolution began in 1789, the wealthy noble left France to escape the guillotine, leaving their household staffs to look out for themselves.
This included the garde manger cooks and chefs. These workers eventually found their way into restaurants throughout Europe.

17. The French Revolution
As we know, at first there was no structure, for kitchen workers. It wasn’t until Auguste Escoffier created the Brigade System that kitchens and hotels became streamlined and organized.
We still use various methods of the Brigade system today. This includes the station of Garde Manger.

18. Utilization in Modern Kitchens
Traditional and classical garde manger methods are making a comeback, a trend that many feel is here to stay.
Utilizing seasonal and fresh local ingredients, meats, and produce.

19. Utilization in Modern Kitchens
Today’s Garde Manger Responsibilities:
-Preserved and cold foods -Appetizers -Cured meats
-Hors d’oeuvre -Salads -Ice carvings
-Sandwiches -Cold soups -Display and show pieces
-Accompanying cold sauces and condiments
-Pâtes Terrines -Sausages
-Fresh cheeses -Canapés

20. Cold Sauces and Cold Soups
Chapter 2
Cold Sauces and Cold Soups

21. Cold Sauces
In the Garde Manger kitchen, the chef’s sauce repertoire includes:
Cold emulsion sauces
vinaigrettes and mayonnaise
Dairy-based sauces
Salsas
Coulis and purées
Coating sauces
Miscellaneous cold sauces such as horseradish and mignonette

22. Cold Emulsion Sauces
An emulsion is made by combining two ingredients that would not otherwise blend into a homogeneous mixture.
An emulsion has two phases:
Dispersed phase: an oil that is broken into very small droplets
Continuous phase: oil droplets are suspended in the vinegar

23. Cold Emulsion Sauces There are two basic types of emulsions:
Temporary emulsions
Emulsified or stabilized emulsions

24. Temporary Emulsions Form quickly
Require mechanical action of whipping, shaking or stirring
Will separate after a period of time due to absence of a stabilizer
Must be re-emulsified after a period of time
Example: Basic vinaigrettes

25. Emulsifiers
Are used to keep the oil in suspension and make the emulsion stable
Examples of emulsifiers:
Egg yolks
Mustard
Glace de viande
Cornstarch and arrowroot

26. Basic (Temporary) Vinaigrettes
Basic ratio: 3 parts oil to 1 part acid
Temporary emulsion made by combining the measured ingredients until they form a homogenous sauce
Remains an emulsion for a short time and separates back into oil and vinegar
Best way to check for flavor and balance: dip a piece of lettuce into it, shake off the excess, and evaluate the taste of the sauce on the lettuce

27. Emulsified Vinaigrettes
Ratio of oil and vinegar same (3 to 1)
Step for making an emulsified vinaigrette:
Combine the vinegar and all seasoning ingredients. Add the emulsifier.
Add the oil gradually, whisking constantly, a little at a time until an emulsion is formed then whisk oil in at a steady stream.
Add any garnishes and check for seasoning.

28. Reduced-Fat Vinaigrettes
Replace up to two-thirds of oil with a lightly thickened stock or juice.
Purees of fruits and vegetables can also be used in place of part of the vinaigrette’s oil.
Same steps for combining and re-adjusting seasoning used as for other vinaigrettes.

29. Mayonnaise Preparation:
Select and prepare ingredients: 4 to 6 ounces oil for each egg yolk. (pasteurized yolks)
Blend the yolks with a bit of water. You may want to add an acid or mustard at this point.
Add the oil a little at a time, whisking in the oil completely. Once one-fourth to one-third of the oil has been blended in correctly, you may start to increase the amount you add.
Adjust the thickness and flavor of the sauce.
Add any additional flavoring or garnish ingredients.

30. When Mayonnaise Breaks
Reasons:
Oil added too rapidly
Sauce was allowed to become too thick
Sauce became too cold as it was being prepared
Sauce became too warm as it was being prepared
Remember, all ingredients must be the same temperature.

31. Fixing a Broken Mayonnaise
Beat a pasteurized egg yolk until foamy.
Gradually incorporate the broken mayonnaise, whisking constantly. The mayonnaise should combine into a homogenous sauce. Taste and season before serving.

32. Dairy-Based Sauces Used as salad dressing or dips
Made from soft cheeses or cultured milks
Generally white or ivory
Can be prepared in a range of textures from stiff to pourable
Typical additions include cheeses, fresh lemon, black pepper, and minced or chopped herbs, vegetables, capers, pickles or olives.

33. Salsas Typically made from uncooked fruits or vegetables
Often include an acidic component
Spices, chilies and herbs sometimes added
Chutneys, relishes and compotes have a similar preparation method

34. Coulis and Purées
Coulis are made by puréeing raw or cooked fruits or vegetables to a sauce-like consistency.
The terms coulis and purée can be used interchangeably.
Textures range from very light and smooth to coarse
May be served “as is” or adjusted with additional ingredients such as oil or acid.

35. Coating Sauces: Chaud-Froid
Term “chaud-froid” means “hot and cold”
Chaud-froids are made by adding gelatin to a warm sauce like demi-glace, béchamel, or velouté
It is warmed over a hot water bath and then cooled over an ice water bath as the gelatin thickens and the sauce clings to the sides of the bowl
A quickly prepared substitute is made by thickening heavy cream and/or sour cream with an appropriate amount of gelatin to produce a coating consistency

38. Coating Sauces: Aspic Gelée
Clear coating sauce
Made by clarifying stocks, juices or essences and adding enough gelatin to achieve desired strength
After making the aspic gelée, temper it over an ice water bath until it thickens
It can now be used for coating or filling pate en croute
Types of gelatin: granulated or powdered gelatin, gelatin sheets and instant gelatin

39. Ratios for Aspic Ratio per gallon Ratio per pint Gel Strength 2 oz
Delicate gel
4 oz
½ oz
Coating gel
6 – 8 oz
1 oz
Sliceable gel
10 – 12 oz
1 ¼ - 1 ½ oz
Firm Gel
16 oz
Mousse Strength

40. Preparing Powdered Gelatin
Weigh the gelatin carefully
Add the gelatin to a cool liquid
Ratio: 1 cup of water to 1 oz of gelatin
Bloom the gelatin
Melt the gelatin enough to dissolve the granules
Test the gelatin strength

41. Miscellaneous Sauces Include:
Cumberland-currant jelly, shallot, citrus, mustard, port
Mint
Cocktail
Remoulade
Horseradish
Dipping sauces (for satay or tempura)

42. Cold Soups Served as: Taste it at the correct service temperature.
First course
Appetizer
Hors d’oeuvre
Dessert
Taste it at the correct service temperature.

43. Cold Soups
Fruit and Vegetable Soups: made by chopping or pureeing fruits and vegetable finely enough to form a soup like consistency
Cream Soups: made from a thickened base such as béchamel, velouté or a potato purée
Clear Soups: made by clarifying and fortifying a rich broth that can be thickened with gelatin

44. Homework Take Home Test: Ch. 1, 2, 5 -Due Tues 1/16 Reading Assignment
Garde Manger- Chapter 5: Cured and Smoked Foods