Pasta, Rice, Grains & Eggs
Pasta, rice and grains are collectively known as farinaceous products and also includes other food items that are produced from flour such as dumplings and noodles.
Garde Manger: Salads & Sandwiches
Cold food preparation forms part of the Garde Manger's work in the professional kitchen.
The term garde-manger literally means “to guard food” and was originally used to identify a storage area (or larder) for preserved foods like hams, cheeses and sausages. The term has evolved to mean more than just a storage area. Escoffier developed the brigade system in the late 19th century and since then garde manger also refers to a station and chef in a professional kitchen responsible for preparing cold food.
Today this culinary discipline covers a much broader spectrum with garde manger chefs actively involved in buffets, starters and hors d’oeuvre. In some kitchens they are also responsible for vegetable preparation and garnishes.
In this introductory module to Garde Manger you will be studying salads, cold sauces and sandwiches.
Advanced Garde Manger
In the first semester you were introduced to Garde Manger, otherwise referred to as cold food preparation in KM11.
In this module you will be delving deeper into the subject, not only learning how to use cheese and charcuterie, but also how to produce it yourself. This also includes advanced techniques in preserving.
Ending this module you will learn how to combine all of the elements studied in these two modules to produce show stopping starter - the first impression of a meal.