2. SECTION 18-1 What is Garde Manger? Section 18-1

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Garde Manger Also known as the pantry chef, the garde manger is responsible for the planning, preparation, and artistic presentation of cold foods. Foods include: cold hors d’ oeuvres, salads, canapés, fancy sandwiches, fruit, cheese, meat, relish and combination trays, and garnishes for all types of dishes.

4. Section 18-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Garde Manger Brigade Brigade: A team of people managed by the garde manger. Each member of the brigade specializes in a particular type of cold food preparation.

5. Section 18-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Garde Manger Brigade Planning Guidelines Cost of ingredients and time to prepare foods. Use of many foods for an interesting menu complimentary to the meal that follows. Use of different colors and textures: varied to please the eye and taste buds. Appeal of the food to the customer and ability of brigade to prepare it.

6. Section 18-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Garnishes Garnish: To decorate or furnish; to use food as an attractive decoration. A garnish is used: to complement the flavors and textures of the meal. A garnish should: add real value to the dish by increasing its nutritional value and visual appeal. See Fig. 18-5 on page 411.

7. Section 18-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Garnishing Tools (See pages 412-413.) Vegetable peeler. Butter cutter. Zester. Melon baller. Tournée knife. Channel knife. Decorating spatula. Paring knife. Fluting knife.