Garde Manger Knowledge: Garde Manger
What is Garde Manger?
- Garde manger (pronounced "gard man-zhay" ) is a French term that roughly translates to "storing/keeping/protecting to eat," or keeper of the foods.
- Garde manger is a crucial part of the kitchen, and knowing garde manger skills will be an important part of your culinary career
- Garde Manger section is generally responsible for cold appetizers, the small food items known as hors d'oeuvres, fruit carving, vegetable carving, cold sauces or dressing,
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| Cold Kitchen Buffet Station |
Garde Manger Section Concept
- It is is a cool place, where foods are kept and prepared cold
- It must be well lit, airy and well-ventilated place
- It must be sufficiently spacious for staff to carry out their duties in hygienically and efficiently.
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| Cold Cuts Station |
Why Garde Manger is The Best Section for Fresh Graduate
- Do all cooking methods
- All types of cut vegetables are applied
- Butchering meat, poultry, and fish
- Knowledge and use of food commodities is more varied than other sections
- Maintaining preparation, storage of raw and cooked foods
- Knowing and carving fruits and vegetables
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| Cheese Platter |
4 Working Sections in Garde Manger
- Appetizer section
- Salad and Dressing
- Cold Buffet and Canapes
- Butchery
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| Salad Station/ Salad Bar |
Garde Manger Preparation
- Cold appetizer
- Cold hors d'oeuvres
- Cold soups
- Amuse bouche
- Salads
- Cold sauces or dressing
- Sandwiches and Canape
- Cheese-making or cheese platter
- Crudities and fruit plater
- Pickled, relish, and cold condiment
- Smoked and cured meat
- Pâtés, and terrines
- Ballotines and galantines
- Fruits and vegetables carving
- Ice carving
- Butchery/ Butcher section
- Etc.
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| Cold hors d'oeuvres |
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
Read: The Most Popular of Cake Decoration 
Garde Manger Utensils
- Squish bottle
- Zester
- Can and bottle openers
- Pitters
- Corer
- Balloon whisk
- Bowl
- Grater
- Egg slicer
- Mandolin slicer
- Serving spoons and 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 and fruit carving tools
- Etc.
Utensil
Read: 3 Types of Clear Soup 
Garde Manger Control
- All invoices to be checked for quality and quantity against goods delivered to the Garde manger section.
- All food must be inspected before it is received by using SPS (Standard Food Purchase)
- Ensure that all goods received must be stored in the right place and at the right temperature.
- Separate raw animal foods from READY-TO-EAT FOODS during storage, preparation, holding and display
- Food items stored must be protected from vermin and pest.
- Use thermometers in all refrigerators and freezers. Ensure that all refrigerators have internal thermometers, and that they are in proper working order
- Rotate inventories of food by using First In - First Out (FIFO) system.
- Do not overstock.
- Maintain daily stock by daily stock record sheet
- Portion control while pre-preparation must be carried out to ensure the yields and required the number of portions.
- Proper record of issues from the garde manger section for evaluation
- Ensure the hygienic and sanitation standards are followed as per H.A.C.C.P
- WASH YOUR HAND OFTEN.
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| Wash your Hand Often |
Read: Vegetable Cutting Method
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