Garde Manager Journal

Week 2

Salads

MENU:
Contemporary Caesar
Simple green salad with Butter Lettuce with Dijon Vinaigrette Hollywood Cobb
Salad
Classical Nicoise Salad
Green Bean and Jicama
Pear Salad
Asian Chicken Salad
French Lentil Salad
Mixed Bean Salad with Red Wine Vinegar and Duck Confit
Chinese Noodle Salad
Garden Pasta Salad
Summary:
In week two we talked about salads. Salads are either complex or simple.
Simple salads are composed of leafy greens, a vinaigrette, and a garnish.
Complex salads have many different ingredients and are arranged in a
fashion that pleases the eye. In Europe salads are commonly served after the
meal. However in the U.S. tossed salads are most served before the entre.
All salad greens should be washed to remove any dirt as well as dried to
avoid soggy waterlogged salad. A good salad should have fresh ingredients,
cold plates, and fresh ground pepper.
Tasting:

String Bean & Jicama Salad-Beans, Jicama and Red onions are all cut uniformly
in length and size. Good eye appeal to the dish Vinaigrette has balanced flavors
of mustard, vinegar and oil. String beans are blanched and shocked correctly
giving good color to the plate.
Nicoise Salad-Tuna salad has good flavor. Too much mayo in dressing gave the
tuna a wet appearance. Potatoes for the potato salad were overcooked and
lacked any flavor as it looked like very little dressing was applied to the potatoes.
String beans are cooked to an al dente finish, with good green color and good
texture as well. Dressing for the string beans has nice tangy flavor of the
mustard.

Week 3

Cold soups and salads

MENU:
Blackberry Yogurt Soup
Cured Salmon BLT
Chips Vegetables
Reuben Sandwich
Duck Prosciutto with balsamic glaze and fig jam
Southwestern Turkey wrap
Chilled Roasted Tomato Soup with Basil Crme Fraiche and Parmesan Tuile
Lamb Pita
Vada Pav
Croque Madame
Club Sandwich
Summary:
Week three was cold soups and sandwiches. There are 5 major
components to a sandwich. Bread to encase the filling and add texture. Spread
to create barrier from fillings and bread to keep it from getting soggy, also adds
flavor and color. Filling is the main ingredient, usually protein in a 4 oz portion.
Internal garnish like lettuce or tomato is to add texture and color but also add
lighter flavors to compliment the main filling. Lastly an external garnish like a
pickle or olives makes the sandwich look complete. There are different types of
sandwiches and they are classified on how many slices/what kind of bread it is
on.
Tasting:

Lamb Pita w/Tzatziki Sauce-Lamb patty is juicy and has good flavor from
seasoning used. Char adds to flavors as well. Tzatziki sauce has good flavor
profile, balanced flavors of garlic, dill, yogurt and cucumbers. Reuben-Crisp
bread is nicely toasted giving great texture as well as eye appeal to the
sandwich.
Roasted Tomato Soup-Served cold. Creamy smooth texture. Good flavor of
stock, tomato, basil, and garlic. Parmesan Tuile is crisp and adds flavor and
great texture to the soup. Nice presentation and served in a cold soup plate.

Week 4

Hors dOeuvres and Canaps

MENU:
Crostini of Bacon Wrapped Asparagus and Brie
Curried Chicken Bouches
Rillettes en Roulade
Smoked Salmon Mousse Barquettes
Ham and Cornichon Canaps
Egg Salad Tea Sandwich
Cucumber Tea Sandwich
Beet and Tuna
Sweet Potato Shooter
Gougeres with Duck Confit
Summary:
Week four we learned about hors doeuvres and canaps. An hors
doeuvres is a savory 1-2 bite food. Used to stimulate a persons appetite before
the main meal. Often seen at banquets. Can either be served to customer or
stationary. In France it is a small plate of food. An amuse bouche is a finger food
that teases the palate. They are neat to eat, well seasoned, and savory. There
are many different types of hors doeuvres. Stuffed- mushrooms or cherry
tomatoes are common. Wrapped- Sliced cold cuts and tortillas or flatbread.
Picked- marinated veggies or cubed cheese on a toothpick. Pastry- filling
wrapped and baked with some kind of pastry. Canaps-smoked salmon, caviar,
or ham open-faced and topped with a garnish. Spoons and sips are small
portions of food served in either a flat spoon or a shot glass.
Tasting:
The rilletts turned out good but the crepes were a little too thin.
The canaps were colorful and eye appealing and the ham provide a good flavor
when mixed with the spread.
The egg salad tea sandwich was flavorful and the texture was good but would
have looked better with a more complex garnish.