T, he techniques and procedures presented in this chapter belong to the culinary department known as garde manger (gard mawn zhay), a term whose basic meaning is "larder" or "food storage place." As explained in Chapter 21 (p. 673), this area, because of its cooler temperature, was traditionally used for the preparation of cold foods. Thus, the work carried out in the storage area, or garde manger, became known by the same name.
The art of garde manger includes the techniques of cold food decoration, cold platter design and presentation, and the design and planning of buffets. Garde manger is an intricate and complex discipline that is the subject of whole books and of extended courses of study.
This book is primarily concerned with à la carte cooking. Buffet service is beyond its scope. Nevertheless, à la carte restaurants have inherited from classical garde manger a number of special food preparations that can be served in single portions as well as on butler platters. Pâtés, terrines, galantines, and mousses are not only ideal for buffets, they are also popular in many restaurants. This chapter serves as an introduction to these preparations.
After reading this chapter, you should be able to:
1. Prepare and use aspic jellies.
2. Prepare and use classic chaud-froid and mayonnaise chaud-froid.
3. Prepare livers for use in forcemeats.
4. Prepare basic meat and poultry forcemeats.
5. Prepare pâtés and terrines using basic forcemeats.
6. Prepare galantines.
7. Prepare mousseline forcemeats and make terrines based on them.
8. Prepare specialty terrines and other molded dishes based on aspics and mousses.
9. Handle raw foie gras and prepare foie gras terrines.
10. Prepare baked liver terrines.
11. Prepare rillettes.
Continue reading here: Sanitation And Storage
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