CE5241: Garde Manger PDF

CE5241: GARDE MANGER S.Y. ‘24 - ‘25 | 1ST TERM | PRELIMS WEEK 1 to 6 They found a way to work at restaurants 1.0 HISTORY throughout Europe and the British...

CE5241: GARDE MANGER S.Y. ‘24 - ‘25 | 1ST TERM | PRELIMS WEEK 1 to 6 They found a way to work at restaurants 1.0 HISTORY throughout Europe and the British Isles. Eventually Auguste Escoffier introduced Brigade GARDE MANGER IN THE OLD DAYS System in the kitchen, giving order to unruly Fisherman and Herdsman working arrangements. Learned about preserving food by accident. Fish were brined in seawater and left on the 1791 - GUILDS SYSTEM: ABOLISHED shore to dry or be fermented. Charcutiers joined the ranks of restaurant and Meats are hung near the fire and are kept out of hotel kitchen staff. reach from scavenging animals. Others continue to operate their business as Greek and Romans before. A Greek geographer, philosopher, and historian The position of Garde Manger and charcutier is described a detailed importance of fish salting closely linked. But today, charcutier is often centers in Spain and the existence of salt understood to be the work of the Garde Manger. producers in Crimea. TODAY’S GARDE MANGER FOOD PRESERVATION SKILLS Retained its traditions of preparing a variety of Necessary Ingredients preserved and cold foods. Salt, sugar, smoking, pickling, herbs and spices Include appetizers, hors d’oeuvre, salads, sandwiches, desserts and the accompanying GAULS cold sauces and condiments. In what became France. The techniques required to prepare pâtés, Were credited as highly successful hog terrines, sausages, and fresh cheeses are the domesticators. particular domain of the garde manger. Renowned for their preserved ham and bacon. Hotels, full-service restaurants, and private clubs Products were sent from Gauls to Roman nobles that offer à la carte menus may have one or and the Church. more people working exclusively in the area of garde manger. 12TH CENTURY Other term for Garde Manger: 80 to 90% rural peasants. ○ Pantry, cold section/side, salad station, They look forward to the end of the growing etc. season. Entry Level or Commis They preserve grains, fruits, vegetables, and ○ Hone skills as a chef, given garde meat in cold storage. manger skills is very wide. MIDDLE AGES Pickling, Brining, Curing, Smoking, and Drying 2.0 CULINARY TERMINOLOGIES Castles and Manors devoted a space for cold food storage, typically below the ground. TERMINOLOGIES IN FOOD AND SCIENCE Garde Manger Gastronomy ○ “Keep to eat” - Art and science of fine dining and gourmet food. ○ Term identify this storage area. (Lader; Pantry) Gourmand Officier de la Bouche - A person who merrily enjoys food. ○ Steward manages the storage area and is in charge of dispensing food as Gourmet necessary. - Judge of good food. GUILDS Gastronome They developed training systems that take their - A person with a refined palette, an expert in members from apprenticeship to the gastronomy. journeyman stage leading to the status of master. Aristology By the end of the 16th Century, approximately 2 - Science of dining. dozen guilds were specifically dedicated for food. Nutraceutical - A food that is nutritionally enhanced with CHARCUTERIE vitamins and nutrients. Derived from French root word “Cooked Flesh”. Term for a branch of cooking devoted to Organic prepared meat products, such as bacon, ham, - Food that is cultivated and processed not using sausage, terrines, galantine, ballontines, pâtés, chemical and fertilizers, good in its natural form. and confit, primarily from pork. Charcutiers or butchers are one that prepares Taste charcuterie. - Where flavours are perceived. 1789 - FRENCH REVOLUTION Aroma Garde Manger as well as the chefs and cooks - Describe pleasant odors and fragrances. were left with the household. By: Joantonio PAGE 1  CE5241: GARDE MANGER S.Y. ‘24 - ‘25 | 1ST TERM | PRELIMS WEEK 1 to 6 Body Espagnole) - Used to describe texture and flavor of food. CLARIFIED BUTTER Flavor In other regions in Asia - Ghee - Sensation felt when food and drinks comes in Using clarified butter gives you a more stable contact with taste buds. roux. Piquant BASTE (“ARROSER”) - Describes food as pungent, having a very sharp Fusion of flavor aromatic liquid aroma and taste. ○ Sauce, marinade, flavored oil, flavored butter Rancid Purpose: - Describes food that are stale, often used in food ○ To add flavor, color, seal the flavor, keep containing fat or oil. the food moist. Savory COATING - Describe food that is not sweet but piquant and Breading full of flavor. Retains the moisture and flavor of food. Mise en place Dredging - Putting everything in place. Thing coating of flour. To provide a brown and crisp texture FLAVOUR PROFILE Prevents the food from losing moisture Primary For even browning - Main ingredient or heir. Products to dredge: ○ Means to be sautéed or fried Secondary ○ Vegetables for deep frying - Supporting flavor ○ Seared food items - Enhances the primary flavor ○ Herbs for deep frying Seasoning Batter - Intensified the flavor Crisp golden brown coating - E.g. salt and pepper To provide crisp flavor and golden brown coating Should be in ribbon stage to achieve a well Flavoring coated item - Spices, herbs, marinade, dry rubs, wines, and Classic types of batters: vinegar. ○ Cornstarch + water (yellowish to brownish) CLASSIC FLAVORING AGENTS ○ Eggwhite + cornstarch (whitish) Mirepoix ○ Egg yolk + cornstarch (golden brown) White ○ Egg yolk + flour (golden brown) ○ 25% celery, 50% white onion, 25% leeks ○ Egg yolk + breadcrumbs (golden brown) (white part) ○ Beer + flour (dark brown) Brown ○ 25% celery, 50% white onion, 25% CRIMP carrots Pinching the edge of the pastry To seal the edges Sachet d’epices To provide a decorative effect 1 pc. Dried bayleaf, 2 whole cloves, 1g dried thyme, 1g peppercorn, 6 stems parsley DEGORGE Bones Bouquet Garni To remove impurities such as blood especially if 1 stalk celery, 3 stalks parsley, 1 sprig thyme, 1 its meant for stock production. pc. Dried bayleaf ○ Stock pot over medium heat, add cold water Roux ○ Add salt White ○ Soak bones for 10 minutes ○ Milk-based sauces or dishes that color ○ Drain bones is undesired. (e.g. Bechamel) ○ Rinse with cold water Peanut Butter ○ Brown sauces or dishes in which nutty Vegetables flavor is desired but not too dark in To remove water content or bitterness of color. (e.g. Gravy) vegetables Blond ○ Place vegetables in a bowl ○ Dishes or sauces in that needs a ○ Add rock salt stronger flavor. (e.g. Veloute) ○ Let it sit for 15 minutes until it gets rid of Dark moisture ○ Brown sauces or dishes in which dark ○ Pat dry color is desired with a nuttly flavor. (e.g. By: Joantonio PAGE 2  CE5241: GARDE MANGER S.Y. ‘24 - ‘25 | 1ST TERM | PRELIMS WEEK 1 to 6 Crustaceans or Mollusk High heat, low fat To remove sand Browning of sides ○ Add cornmeal to water To seal the natural juices and intensify flavors ○ Soak crustaceans for 10 minutes ○ Rinse with cold water ○ Pat dry 3.0 COLD SOUPS DEGLAZE VEGETABLE AND FRUIT SOUPS Using the crumbs stuck at the bottom of the pan Made by puréeing or chopping fruits and during searing, also called as Fond. vegetables finely. Technique used to create a flavorful sauce Feature a seasonal food, such as cherries, utilizing liquids such as water, wine, cognac, melons, tomatoes, peppers, or cucumbers. stock, beer, citrus juice, or vegetable juice. A broth or juice is often added to the fruits or In deglazing, you are making “Pan Sauce”. vegetables to loosen purée. Other ingredients, such as cream, milk, FOLDING buttermilk, garnish items, or granités, may also Mixing of the lighter mixture to heavy mixture. be included in the soup. Mixing of dry ingredients to moist. Why? CREAM-STYLE SOUPS ○ Not to collapse the air within the mixture Vichyssoise ○ To incorporate fully the ingredients. Made by preparing a purée of potato and leeks. Other are made by preparing a velouté. GLAZE Typically finished by adding chilled cream, Technique used to add a glossy shine to your yogurt, or crème fraîche. dish with the use of the following: ○ Sauce: commonly used in grilled meats CLEAR COLD SOUPS and steaks. The body of the soup can be adjusted by adding ○ Beaten egg: commonly used in pastries. gelatin or another gelling agent, if you prefer to ○ Sugar + water: results in a crunchy serve it jellied. texture. Not all clear soups are jellied. ○ Mustard: commonly applied to steaks Some are based on a delicious broth garnished and roasted dishes. or left plain. ○ Jam: commonly used for desserts. ○ Chocolate: also used for desserts. 4.0 COLD SAUCES INFUSE Steaming of aromatic (herbs, dried food or Balance, precision, and creativity leaves) ingredients in hot liquid such as milk, Examples: hollandaise, tomato sauce, and lemon cream, water, oil, or vinegar. SAUCES KNEADING Adds flavor, color, texture, sheen, and moisture Pressing and folding of the dough until gluten is to the dish. activated. Stages: Kinds of sauces: ○ Binding the dough (sticky) Cold emulsion sauces ○ Kneading until moisture is absorbed by ○ Combination of 2 ingredients that don’t the flour normally blend together. ○ Example: oil and vinegar/acid MACERATE ○ Phases of Emulsion To soften the texture and add more flavor 1. Dispersed Phase: oil molecules Often used in fruits and vegetables is being broken down into ○ Alcohol, syrups, vinegar, brandy, rum, smalled molecules salt and sugar solution (draws out 2. Continuous Phase: vinegar excess moisture) molecules is being added with How? the dispersed molecules of the ○ In a bowl or container, cover with liquid oil. for a minimum of 2 hours in the chiller. ○ Types of Emulsion 1. Temporary Emulsion: SWEAT ingredients are emulsified Low heat, low fat together through whisking, Commonly used for vegetables whipping, and shaking. Needs No brown spot but shiny and aromatic stabilizers such as honey, mustard, sugar, flace de viande, SAUTE cornstarch, and arrow root. High heat, medium fat 2. Stable Emulsion: ingredients are Snap cooking of ingredients emulsified using a natural Uses the tossing technique stabilizer in egg yolk called Lecithin. Oil should be SEARING introduced slowly and steadily. ○ Vinaigrettes By: Joantonio PAGE 3  CE5241: GARDE MANGER S.Y. ‘24 - ‘25 | 1ST TERM | PRELIMS WEEK 1 to 6 Often associated to Green Coulis and Purees Salads. ○ A well-reduced, highly concentrated Can also be used as arroser, essential flavors of a food. dress pastas, and vegetables. ○ Texture: Major component is oil, but Either pureed or liquid form, name is often derived with the varies from very light, smooth, flavors introduced by the acide. and coarse. How to make it? ○ Technique: Ratio is 3:1 Addition of stock, wine, oil, or To dilute acidity: use cream. water or sugar (honey) ○ Remedies: Herbs: should be added Heat it up again as add in a towards the end small amount of arrow-root or Temperature during gelatin. preparation: at room Coating sauces temperature Garnishes: dried fruits and vegetables 5.0 ASPIC Fat-reductioon: take out ⅓ part of the oil and replace with stock or ASPIC RATIO juice ○ Add puree of RATIO PER GEL STRENGTH POSSIBLE USES fruits and 500ml vegetables ○ Mayonnaise 7g Delicate Gel When slicing is Used to dress salads, dips, not required; spreads, and coating sauce. individual To decrease the risk of portions of meat, salmonella, you may use vegetable, or fish Pasteurized eggs. bound by gelatin; How to do this? jellied Wash your eggs and concommés keep them at room temperature around 59 14g Coating Gel Edible degrees celsius for chaud-froid; 15-20 minutes. coating Slowly place them in a individual items pot with water, completely submerging 28g Sliceable Gel When product is the eggs for at least an to be sliced; inch of water. filling pâté en Over medium heat and croûte, head using a thermometer, cheese regulate the water at 60 degrees celsius for 3-5 35-43g Firm Gel Coating platters minutes. with Shock the egg in underlayment for running water. food shows or Dairy-based sauces competitions ○ Can be used for salad dressing and dips ○ Primary ingredients: 57g Mousse Strenght When product Soft cheeses, cultured milk, and must retain creams shape after ○ Color: unmolding; Generally ivory production of a ○ Texture: mousse Can be stiff and pourable ○ Technique: HOW TO USE POWDERED GELATIN? Adding whipped cream towards Bloom the gelatin the end. ○ As the gelatin absorbs the liquid, each Salsas granule becomes enlarged as the ○ Ingredients: proteins denature; this is known as Made from uncooked fruits, Blooming. vegetables, and any form of Melt the gelatine enough to dissolve the acid. granules. Bloomed gelatin (or gelatin solution) ○ Cooked versions include chutneys, can be dissolved in one of two ways: relishes, and compotes depending on ○ Add it directly to warm liquid (100° to origin. 110°F/38° to 43°C) By: Joantonio PAGE 4  CE5241: GARDE MANGER S.Y. ‘24 - ‘25 | 1ST TERM | PRELIMS WEEK 1 to 6 ○ Warm the mixture over a hot water bath Storage Test the gelatin strength ○ Fridge root submerged in cold water ○ To test the strength of both aspics and Should be spinned to get rid of dirt and grit reduced stocks, chill a plate in the freezer. Bitter Greens ○ Ladle a small amount of aspic or Tender enough to be eaten in salads but which reduced stock on the plate, and chill in may also be sautéed, steamed, grilled, or the refrigerator until it gels. braised. Stimulate salive production and thus support the WHERE IS BEST TO USE ASPIC? digestive system. Terrine Many bitter greens also have spicy green In traditional French cuisine, is a loaf of characteristics so some greens can fall into both forecemeat or aspic, similar to pâté, that is categories. cooked in a covered pottery mold (also called a Examples: Frisée lettuce, Arugula, Watercress, terrine) in a bain-marie. Radicchio, Belgian endive, Escarole Gelatine Chicories In French cuisine, is a dish of de-boned stuffed Characterized by a distinctive bittersweet flavor. meat, most commonly poultry or fish, that is ○ When your = salad poached and served cold, coated with aspic. ○ Mature ones = considered as cooking Often stuffed with forecemeat, and pressed into greens (can be grilled or roasted) a cylindrical shape. Spicy Greens Ballotine Have a distinct pepperiness or assertive flavor From French belle a package but are still delicate enough to eat in salads. Traditionally a de-boned thigh and/or leg part of The your they are, the less spicy they will be. the chicken, duck or other poultry stuffed with Examples: Watercress, Mustard greens, Curly forcemeat and other ingredients. cress It is tied to hold its shape and sometimes stitched up with a trussing needle. PREPARED MIXES OF GREENS Cooked by roasting, braising or poaching. Baby Mix (BMX) A generic term for mixes of very young leaves of several varieties, colors, and textures. 6.0 SALADS This is sold both as heads and as prewashed leaves. TYPES OF SALAD A typical combination may include lolo rosso, Tossed Salad tango, baby read oak lettuce, baby romaine, and A salad usually made of greens paired with an baby green oak lettuce. emulsified dressing. Mesclun Mix Bound Salad Often found in combination with herbs or Assembled using a thick sauces like flowers. mayonnaise. Commercially available Mesclun mixes may Can also be used as fillings for sandwiches contain blends of various mild, sweet, and peppery greens, with or without a flower or herb Composed Salad component. Arranged on a plate rather than tossed in a bowl. Very playful with colors and is artistically plated. Oriental Mix (OMX) Textures is vital in making a cobb salad. A combination of some or all of the following: tatsoi, lolo rosso, red oak lettuce, arugula, beet Farinaceous Salad greens, Swiss chard, sorrel, amaranth, dill, Is made with potatoes, pasta or grains. purslane, mizuna, red mustard, bok choy, red Pasta salads use combination of light dressing shiso, red fi re, sierra, and shungi ku. and flavorful ingredients to bring it together. HERBS TYPES OF GREENS Basil Mild Greens Small to large oval, pointed leaves Types: Green color (though purple varieties are ○ Butterhead (e.g. Boston and Bibb) available) ○ Crisphead (e.g. Iceberg and Romaine) Delicate leaves ○ Leaf lettuce: generally more perishable Pungent, licorice-like flavor than head varieties (e.g. Lolo Varieties include opal, lemon, and Thai basil rosso/green and read leaf, oak) Select a lettuce that is crisp, never wilted or Bay leaf bruised A.k.a Laurel leaf Should be washed with cold water, not running Smooth, oval leaves water Green color Usually torn to desired pieces (not used with a Aromatic knife) By: Joantonio PAGE 5  CE5241: GARDE MANGER S.Y. ‘24 - ‘25 | 1ST TERM | PRELIMS WEEK 1 to 6 Chervil Musty flavor Small, curly, leaves Varieties include Pineapple sage Green color Delicate texture Anise flavor Tarragon Chives Thin, pointed leaves Long, thin Dark green color Bright green color Delicate texture Mild onion flavor Anise flavor Cilantro A.k.a Chinese parsley or Coriander Similar leaf shape to flat-leaf parsley Green color Delicate leaves Fresh, clean flavor Dill Thyme Long, feather like leaves Very small leaves Green color Woody stem Distinct flavor Deep green color Varieties include Garden thyme and Wild thyme Marjoram Small oval leaves Pale green color Mild flavor, similar to Oregano Mint Pointed, textured leaves Pale green to bright green color Leaf size and strength of flavor vary with type Varieties include peppermint, spearmint, and chocolate mint Oregano A.k.a Wild Majoram Small oval leaves Pale green color Pungent flavor Mexican and Mediterranean varieties are available Parsley Curly or Flat Leaves Pointed, scalloped edges Bright green color Clean-tasting Flat-leaf parsley is also known as Italian parsley Rosemary Pine-needle-shaped leaves, woody stem Grayish, deep green color Strong pine aroma and flavor Sage Thin, oval, velvety leaves Grayish-green color By: Joantonio PAGE 6