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HISTORY OF GARDEMANGER-
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The majority of this food was eaten, but some items, such
as large aged cheeses and smoked hams, were used as portions
of dowries. The processed food would be combined with live
stock, precious metals and property.
Eventually, the processed goods became part of the
commerce between large families, towns and provences. As
time went on, rules and regulations had to be established to
govern how these goods were processed. These steps were
taken to insure the public health.
The governing documents also dictated how merchants
would prepare their goods and services. As these cured, dried,
smoked and baked items became more and more popular,
enterprising culinarians pushed the limits of their craft in
order to attract a larger portion of their respective markets.
Most merchants at this time were associated with a guild.
A guild is defined as an association of persons of the same
trade formed for their mutual aid and protection.
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INTRODUCTION TO GARDEMANGER –
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Many items prepared in a Garde Manger kitchen have to
be seasoned, cured, dried and smoked. In these instances the
utmost care has to be taken to insure a quality product
throughout the entire process.
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Maintaining a keen eye on detail is a key characteristic in
the complexion of a successful Garde Manger Chef.
These decisions can be based on whether the protein is
meat, poultry or fish; whether it is to be pureed or ground;
whether it is to poached or roasted; whether it is to be wrapped
in cheesecloth or plastic wrap; and whether the final product is
to be served hot or cold.
In many instances, Garde Mangers are the most versatile
individuals in any kitchen, possessing skills and abilities far
beyond those possessed by many Executive Chefs, Pastry Chefs
or line cooks.
Let's consider the salad station of a restaurant.
Many foodservice operations discount the importance of
balancing the flavors and textures of salad greens with the
flavors and textures of the oils and vinegars being used to
dress them. Many do not realize that different oils have
different flavors and that not all vegetable oils are created
equal.
Colors, flavors, textures and aromas all play a role in the
assembling of a properly coordinated salad. Consider the vast
array of vinegars available on the market; from the tart
Balsamic to the sweet Rice vinegar and all the flavor
combinations and levels of acidity in between.
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Yet this position is filled many times by an individual with
limited experience. The position is treated as an entry level, yet
all these considerations have to be taken into account for a
simple salad that is going to be the first presentation that the
customer sees and the first flavor combination that they are
going to experience
To say the least, Garde Manger work goes well beyond the
final plate presentation. Starting with the initial determination
of quality and ending with the final sprinkle of biased-cut
chives on a plate, Garde Manger work is constant attention to
detail.
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A true Garde Manger has it all, including the ability to
present beautiful plates and platters on an artistically arranged
buffet accented with fruit, vegetable, tallow and ice carvings.
Once again, easily the most versatile individual in a kitchen.
The guild system was eventually abolished at the end of
the French Revolution (1791). The guild members had
difficulty competing with Garde Mangers. Garde Mangers had
the opportunity to work with different kinds of foods, whereas
guild members had limited exposure.
Today, Garde Mangers continue all, if not more, of the
work it was originally designated to perform. In some cases,
they will handle hot hors d'oeuvres and hot appetizers.
Because of the wide range of skills associated with
handling cold food, Garde Mangers have to possess an
exceptional level of skills in all facets of the kitchen. This
includes the ability to present food in an artistic and
captivating manner, creating the best overall experience for
the customer.
The Gardemanger all deals with salads, salad dressings,
cheeses, and fruits and cold cuts of meat.
So let’s start from salads and its dressing……
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SALADS &
SALAD DRESSINGS
OF THE GAEDEMANGER
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SALADS
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Early European settlers to the New World brought all their
knowledge of salads with them, as well as a wealth of history
about every other aspect of food preparation.
Over time, as is the case with many foods, salad greens fell
out of favor here in the United States. The most recent slump
in salad appeal was during the 1950s and 1960s, when Iceberg
lettuce and gassed cellophane wrapped tomatoes ruled the
marketplace.
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As a chef, you have to know the flavor of every green.
Chef has to know how the texture, flavor and aroma of oil, or
combination of oils, is going to interact with the greens.
He has to know how the flavor and acidity of vinegar is going
to interact with the other ingredients in the DRESSINGS, as
well as the greens.
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BUTTERHEAD
Boston and Bibb lettuces are the two most popular
butterhead lettuces. Boston lettuce can be easily identified by
its loosely formed head. Its leaves have a soft buttery texture
and possess a slightly sweet flavor. It is used as a base or
background green in salads or appetizers, as well as used as a
single green with a specialty dressing. Boston lettuce also
balances out the flavor and texture of a mixed salad when
added to a group of lettuces which are varied in texture and
flavor.
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CRISPHEAD
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LEAF LETTUCE
Leaf is a name given to lettuce whose leaves grow loosely
in a bunch from a single stalk, rather than forming a tight
head. The leaves of this group are generally more flavorful
than those of the butterhead group. The most popular varieties
include Red Leaf, Green Leaf, Baby Red Oak, Baby Green
Oak and Lolla Rossa.
Lollo Rossa: delicate & mildly bitter Red oak leaf: mildly bitter
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Red Leaf lettuce has red ruffled leaves while the Green
Leaf leaves are light green with a more frilly edge. Both
lettuces have a mild sweet flavor and crisp but tender texture.
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ROMAINE
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The best heads are compact with no brown blemishes or
droopy leaves. The heads should also possess thick crisp
midribs. Romaine has a pleasantly pungent flavor.
There are two baby Romaine lettuces; Baby Red Romaine and
Baby Green Romaine. The baby red romaine has tender flat
leaves with beautiful rose colored edges, while the green has a
slightly crisper texture and has a beautiful green olive shade.
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Although they come in a variety of shapes, sizes and
colors, they do have a couple of characteristics in common.
They all have a hearty texture, and are bitter in taste. The
major groups in this category are:
-Belgian Endive
-Curly Endive
-Escarole
-Radicchio
Chicory forms a low growing head of curly leaves which
range from yellow at its heart to dark green at the leaves tips.
Chicory is usually added to mixed greens to give a bitter flavor.
It has broad flat leaves rather than the curly ones and is dark
green.
Radicchio looks like a brillant red cabbage. This red chicory is
a beloved lettuce in Italy and was grown primarily in a small
regions around Verona and Treviso.
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Radicchio has gained popularity in American salads for its
unique, tangy, bitter flavor as well as its beautiful red color.
Radicchio can be used as a garnish on composed salads or
appetizers or as an addition to mixed greens. It is seldom
served on its own.
Salad Greens | Edible Flowers
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Sprouts are live plants that are grown from a variety of
seeds which include alfalfa, daikon, mustard, and sunflower.
They are an excellent garnish to salads and are in high
demand by health conscious dieters.
Watercress has long been used as both a food and a
medicine. It is very nutritious containing Iron, Sulphur,
Calcium and Iodine.
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The important flower rule to follow is to put them on the
salad "after" the salad has been dressed. Here are some to ask
for:
-Arugula flower- pale lavender or white
-Borage- blue star shaped blossoms
-Calendula- known as pot marigold
-Geranium- variety used determines flavor (lemon, almond,
etc)
-Lobelia- white to pink shaded, bell-shaped, with a faint sweet
flavor
-Nasturtium-color ranges from red to yellow with a peppery
flavor
-Pansy- offers little flavor but a lot of color
-Roses- delicate sweet flavor and adds a pleasant aroma
-Scotch broom- yellow blossoms with a honey like flavor
Fresh Herbs
Herbs are used to provide interesting and refreshing
flavors to salads. They should be used to complement the main
greens of the salad as well as complement the salad dressing.
Some herbs to consider are:
Basil originated in India and Persia, and was both prized
and despised by ancient peoples.
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The Romans loved it and made it a symbol of love and
fertility. Basil is grown primarily in the United States, France,
and the Mediterranean region. It works nicely when small
leaves are added to a blend of moderatly flavored lettuces.
Chervil is one of the classic components of the popular
herb blend, Fines Herbes. It is native to southern Russia. The
Romans took it to France where it has been important for
centuries. The leaves of this aromatic and sweet herb bear a
slight visual resemblance to parsley, however the flavor is more
distinct with a trace of anise. This herb can be a very good
complement to baby greens.
A Chive is a bright green, long, hollow thin leaf. It is one
of the herbs used in Fines Herbes. It is also a great garnish.
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Cilantro is the leaf of a young coriander plant. It is
traditionally used in Middle Eastern, Mexican and Asian
Cooking.
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It can also dominate a baby green salad if used recklessly.
Mint has a strong, sweet, tangy flavor with tremendous
aromatic qualities.
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Today it's fresh, clean flavor works well with salads as
well as other food items. Flat Italian Parsley provides the most
robust flavor for a salad.
Sage is an herb from an evergreen shrub. It has a fragrant
aroma and a distint flavor.
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Caviar
Introduction
Caviar is a delicacy, which has known roots as far back as
the Roman Empire. Today, as then, it is among the most
exclusive and expensive of all preserved foods.
The term caviar is believed to have its origins in the
Turkish word havyar, which translates to mean salted fish roe.
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True Caviar is the salted roe (egg) of the sturgeon. It is literally
a salt-cured fish egg. There are other fish eggs on the market
(salmon, paddlefish, whitefish, etc.) which are mistakenly
referred to as caviar. These products should be referred to as
fish roe (salmon roe, paddlefish roe, etc.). The term Caviar
should be utilized to refer exclusively to the eggs derived from
the sturgeon.
There are three different sizes of sturgeon. The Beluga is
the largest sturgeon followed by the Osetra and then the
Sevruga. Regardless of the size, which we'll review later, the
roe is extracted from the fish in the same manner. First of all,
the roe sac must be harvested from the fish.
It is best to perform this task while the fish is still alive
because if the fish dies and sits for any period of time the
membranes surrounding the individual eggs will deteriorate
and rupture. Then, with great care, the roe sacs are rubbed
over a sieve into a container. They are then flushed with fresh
water, drained and graded.
Grading is done by an experienced individual who looks at
the consistency of grain (size), color, glean, fragrance and
flavor of the eggs.
Once graded, the eggs are then salted. As with every step
of the process, this step is a very important one. The eggs,
which have been deemed to be of the highest quality, are
exposed to a relatively small amount of pure salt. The amount
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of salt usually ranges between 2.8 and 5% of the egg's overall
weight.
Eggs prepared in this manner are referred to as Malossol,
which translates to mean little salt. You'll usually find the term
printed on the tin or jar lid. You will only find it used in
reference to sturgeon roe. Lesser quality eggs will utilize a
slightly greater amount of salt.
The salt is used to preserve the quality and enhance the
flavor of the fish eggs. It also performs a third and very
important role. It prevents the eggs from freezing when it is
stored at its usual holding temperature of 28 - 32 degrees.
Once salted, the eggs are packed in tins and allowed to
cure for a minimum of 2 weeks before being presented to a
consumer.
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CHEESES…
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Cheese display in gardemanger Hotel Westin, Pune.
CHEESE -
An International Star
Cheese is one of the oldest and most widely used foods. It
can be served alone or incorporated into a prepared dish as a
principle ingredient or it can be used to accompany a wide
array of presentations.
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Cheese is a food product made from the pressed curd of
milk and/or cream. It is believed that goat and sheep milk were
the first milks used to prepare cheese. This assumption is
drawn from the idea that these were the first milk-producing
animals that were domesticated. Today, cow's milk is the basis
for most cheeses, which are produced.
It is followed in turn by sheep's milk, goat's milk and
water buffalo's milk. Yaks, camels and Llama are also milk-
producing animals whose milk are utilized to prepare cheeses.
Cheeses are a product of their environment.
Certain cheeses, which are produced in France or Italy,
cannot be reproduced in other parts of the world because the
environment isn't the same. The milk derived from the animals
in France is being exposed to foods, nutrients, wild spores and
climate changes, which are distinct to France. There are even
cheeses prepared in certain regions of France which cannot be
replicated in other regions because of climate differences.
All this information should lead to the realization that
there are thousands of different kinds of cheese found
throughout the world.
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CHEESE PRODUCTION
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forcibly remove the moisture. Salt and different bacteria can be
added to these molded cheeses.
They are then allowed to age or ripen under controlled
conditions to develop the desired color, texture and flavor.
Some cheeses are aged in technologically advanced
climate controlled systems. Others, like Stilton, are allowed to
age in specific caves where crosswinds of cool, moist air bring
a distinct flavor and fragrance to the cheese. These
characteristics cannot be duplicated anywhere else in the
world.
Stilton is a true example of a cheese that's a product of its
environment. For most cheeses, the aging process can last
from 3 months to one year or longer, depending on the final
product that is desired.
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Cheese | Classified Textures
CHEESE CLASSIFICATION
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FIVE BASIC CHEESE CATAGEORIES
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at high temperatures in order to create a tight protein bond
prior to aging. These cheeses have a moisture content of
approximately 30%. Hard cheeses are well suited for grating
because of the combination of low moisture and tight protein
bonding. Grating cheeses have the longest shelf life of all the
natural cheese
Cheese | Fresh Cheese Examples
FRESH or UNRIPENED
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Goat cheese usually has is own category as do blue cheese,
but here it will be treated like the other fresh cheeses. This
cheese is usually produced exclusively from goat's milk, but
some varieties combine goat and cow's milk. Goat's milk is
higher in fat and protein than cow's milk and has a more
concentrated, sharp, tangy flavor.
Most goat cheese sold is fresh, making it very soft and
creamy with an average life span of a couple weeks. Some goat
cheeses are aged for a longer period of time, creating a firmer
product that will have a longer shelf life. All these cheeses are
produced in a variety of shapes and sizes, ranging from cones
to disks and from pyramids to cylinders. Many times they are
coated with seasonings, herbs and ash.
Mozzarella is an Italian cheese, which was traditionally
made from water buffalo's milk. Today it is primary made from
cow's milk, although excellent buffalo mozzarella can be
ordered from distributors in South America and Italy. The
flavor of fresh mozzarella is directly impacted by the amount of
salt utilized in the final stretching, kneading and forming
process.
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Usually it is a smooth, soft mild white cheese that can be
smoked, flavored or rolled with different complimentary
ingredients creating a stunning presentation.
Ricotta is a soft Italian cheese made from cow's milk. It
has a high moisture content but a low 4-10% fat content. It
resembles cottage cheese in its composition, but has a bit more
creaminess and a smaller grain.
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Brie is a mold covered (ripened) French cheese. It is
produced using cow's milk and possesses a fat content of
approximately 60%. Prior to it reaching it peak of ripeness, it
is firm and chalky.
When ripe, its interior is soft and creamy sometimes to the
point of having a custardy consistency.
This period of peak ripeness will last for a few days. An
ammonia smell will begin to dominate the cheese when it over-
ripened.
At this point, the cheese should not be served. This cheese
can be served on its own at room temperature, baked in puff
pastry and served hot or stripped of its moldy exterior and
blended into a soup to create a full body and full flavor. This is
a very popular and versatile cheese.
Boursin is a triple cream cheese from France. It contains
approximately 75% fat. This cheese is white, spreadable and
usually flavored with either fresh herbs and seasonings or
peppercorns. It is sold in small foil wrapped cylinders, which
can be quickly unwrapped and served immediately with
crackers, etc.
This cheese can be used as a flavoring base for tea
sandwich or hors d'oeuvres spreads as well as dips. It can be
incorporated into hot food preparations such as stuffings,
lasagnas or sauces.
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Camembert is a French rind ripened cheese similar in
appearance to Brie. It contains approximately 45% fat.
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Cheese | Semi-Soft Cheese Examples
SEMI-SOFT CHEESE
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has been added, and black or brown wax signifies that the
cheese has been smoked.
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Cheese | Firm Cheese Examples
FIRM CHEESES
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Emmenthaler is sold in 200-pound wheels with the word
Switzerland stamped on the surface like the spokes of a bicycle.
This cheese is considered to be the original Swiss Cheese.
Gruyere is a moist and highly flavored Swiss cheese. It
doesn't possess as many holes as Emmenthaler but possesses
the same nuttiness in its unique flavor. This cheese possesses
approximately 45-50% fat and is aged up to 12 months.
Gruyere was the original cheese used in the preparation of
fondue.
Jarlsberg is a Norwegian cheese often mistakened for
Swiss cheese. It closely resembles Emmenthaler in taste and
appearance. It has a mild, sweet taste. It possesses large holes
and a pale yellow interior. Jarlsburg canutilized in the same
fashion as Swiss cheeses.
Monterey Jack is a product of California, USA. It contains
50% fat and has a mild but rich flavor. Jack has a pale ivory
interior and many times is flavored with peppers or herbs. This
cheese is used frequently in Mexican dishes.
Provolone is a product of southern Italy containing
approximately 45% fat. Provolone is sold in a number of
different varieties. It can be aged 3 months, 6 months or 9
months, regular or smoked. An older provolone is sometimes
mistakened for Parmesan. It comes in a variety of shapes and
sizes and is popular in sandwiches, pizzas and pasta dishes.
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Cheese | Hard Cheese Examples
HARD CHEESES
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Melon and Vegetable Carving
The following individuals have been very kind by sharing
their work with us.
1.Pablo Ulloa
2.Lisa Buzzeo
3.Derrick Russell
4.Milos Ljubomirovic
5.Bryan Brisebois
Now a days carving is not included for a simple reason that it
includes lots of food waste.
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REFRANCE –
1. A book ‘A modern Gargemange’ by Mr. Robert Garlough
and Mr. Agnus Campbell
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