The art and craft of the cold Kitchen
a broad base of culinary skills handling basic cold food preparations. these foods are part of the backbone of virtually every cuisine.
the techniques required to prepare:
*cold sauce and cold soups
*salads
*sandwiches
*cured and smoked food
*sausage
*terrines. pates, galantines and roulades
*cheese
*hors d'oeuvre
*appetizers
*condiments and pickles
are the particular domain of the garde manger
Garde Manger is considered by many to be the
most demanding station/job in any kitchen. Garde Mangers 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.