FIJI National University Trimester I Welcome to CKY301 – Introduction to Basic Cookery Skills I Topic 10 –The Garde Manger: - Salads, dressings and hors d’oeuvres.

Topic 10 - The Garde Manger: - Salads, dressings and hors d’oeuvres. Basic Salad Mis-en-plus The cold larder or garde – manger is that section of the kitchen responsible for the preparation of cold food. The modern larder cook is required to prepare appetizers, hors d’ oeuvres, canapés, cold meat and fish dishes, cold sauces, salads and salad dressings, sandwiches and any items for the cold buffet required by the establishment. Salads comes in three categories and these are – single salads, compound salads and warm salads The Single Salad Salads can be served in simple form consisting of only one or two ingredients such as lettuce, tomato, cucumber, watercress and beetroot.

This category of salad includes all those that are made from lettuce (leaf), fruit and root vegetable. Some can be eaten raw others need to be cooked. As a general rule all the salads that fall into this category are made from one main ingredient. The leaf salads are dressed just before serving to the customers while fruit and root salads are usually marinated in the dressing used and tossed or mixed just before service. The larder is the section of the kitchen responsible for the preparation of cold food. The garde manger is the chef de partie who prepares: Cold and hot appetizers Hors d’oeuvres Canapés Cold meat and fish dishes Cold sauces Salads and salad dressings Sandwiches and any items for the cold buffet required by the establishment from the larder section of the kitchen.

Salads are grouped into three; 1. Simple salads A dish or menu item (salad) that is made up of just one or at most two ingredients. Examples of simple salads are; Tomato salad Cucumber salad Potato salad Pasta salad Lettuce salad What is interesting in simple salads is that they will most probably be found in a mixture that make up the salad bar. This provides a good selection base for the customer to make their own mixed salads from the salad bar. Simple salads can be dressed if served individually, the type of ingredient that make up the salad may very well determine the need for the dressing, in a salad bar it is about offering variety and in turn dressings are served separately.

Mixed /composed salads Apart from classic salad dishes, there is the opportunity to create and present unique salad dishes using the best of seasonal and local produce. Mixed salads are based on the use of; Texture Colour Flavour and Food value Common ingredients used in making mixed salads are Salad leaves – various Salad vegetables Herbs and spices Nuts and fruits Oils and vinegars Warm salads The extension to mixed salads. The major difference here is that one or more of the dish ingredients is heated up, warmed then mixed for the service of the dish. The make up of the salad then requires stringent control and careful planning. Warm salads are always prepared to order. There will be instances where main items of the salad is seared over high heat and the dressing added in.

The mixture is then poured over the other items for the dish then garnished for service. Common ingredients used in warm salads; Fresh quality seafood - squid, scallops Marinated meat – beef, ostrich Quality unique vegetables – mushrooms: enoki, shitake, oyster What salads represent to the customer Prepared to order food Fresh ingredients Healthy focus Options for choice and selection Qualities for salads The use of fresh ingredients The use of food value to the menu item The availability of health choices The match of flavour and texture The use of natural fresh ingredient colour to add to presentation

Important points to follow in the preparation of salads Always select fresh produce All salad ingredients must be thoroughly cleaned and free from all forms of contamination Retain natural texture of salad ingredients – this represents freshness Retain natural colour of the produce Retain the natural flavours of the produce Always select and use the correct storage temperatures for salad ingredients Ensure that clean service utensils are used for salad menu items Ensure that preparation areas are clean and organized for the service Always serve salads at the correct temperatures

Classic salad dishes Dressings Type Ingredients Dressing Potato ? ? ? ? ? Boiled Potatoes Diced Onions Seasoning Grated Carrots Chopped Parsley Student Activity You are to complete the remaining of the classic salad dishes on pages 67 & 68. Dressings Dressing are like sauces, they enhance the eating quality of the salad. The exact quality and value of the dressing may well be dependent on the ingredients that make it. As in cooking fundamentals, the quality of the ingredient touches on flavour, texture, colour and food value. The garde manger takes on the responsibility of selecting ingredients and preparing dressings that will add eating quality and value to the cold kitchen product - salads.

Chopped Hard Boiled Eggs Can be used as a cocktail dip It is important to respect the need to access good fresh quality ingredients, whether in the preparation of salads or dressings. In the preparation of dressings and salads, attention must be directed to ingredient storage so that the flavours, textures, food values and colours be retained and present in the dishes prepared and served customers. Classic dressings in the culinary menu Type Ingredients Use 1000 island Mayonnaise Tomato Sauce Worcestershire Sauce Chopped Parsley Seasoning Chopped Onions Chopped Hard Boiled Eggs Leafy Salads Sandwich spreads Can be used as a cocktail dip Student Activity You are to complete the remaining of the classic salad dishes on pages 68. Emulsions for dressings When two ingredients are mixed to make one – this is a form of emulsion. The difference is that there are: Mixes that remain one (mayonnaise) and there are Mixes that eventually separate again (vinaigrettes)

Ingredient substitutes Mayonnaise Classified as a mother sauce Used to make a variety of other culinary sauces Requirements for making mayonnaise Ingredients Principles of preparation Ingredient substitutes Vegetable oil Egg yolk Vinegar Mustard Salt & pepper Select a quality oil - Select a mustard - Select a vinegar – Or change acid base - Fixing mayonnaise Fault Cause Fix it Curdled ? ? ? ? Too thin Vinaigrettes A vinaigrette is French dressing. Vinaigrette ingredients vary but the basic requirements remain constant. By these constants we refer to: The ratio of oil to vinegar The quality requirements for the mix The use of the dressing

Last check on dressings What differs is: 1. The type of oil and vinegar to select and use Oil that can be used: A good quality vegetable oil Olive oil Vinegar that can be used: Balsamic Red wine vinegar White wine vinegar Citrus – lemon, orange, passion fruit, kumquat 2. The other additives that give it unique flavor Spices - Vanilla, star anise Herbs – coriander, mint, rosemary Essences - Fruit, raspberry, blood orange Last check on dressings Keep dressing freshly made Keep dressings in well capped containers Always select and use the best quality ingredients Dress salads for service - the acid in dressings wilt green leafy salad ingredients

What food can be served for hors d’oeuvre? “Small portion of food served before a meal to stimulate the appetite” Encarta (1999). What foods can be categorized as hors d’oeuvre? 1. All starters for a meal. 2. Except for soup, any dish that is: Small in size Balanced in flavour Piquant in taste Cold, warm or hot in service temperature Very well presented What food can be served for hors d’oeuvre? Salads as single items Mixed salads Delicatessen foods - caviar, foie gras, pâté Seafood – oyster, prawns, smoked seafood, gravlax Fruit cocktails

Categorizing hors d’oeuvres 1. A selection of dishes A salad bar may be an alternative way of presenting an array of items for the customer to choose from. The possible dishes for this category will only depend on creativity of the kitchen team and the availability of ingredients. Note that the items in this selection is then left for the customer to decide upon the mix and size of serve. Therefore a more stringent control method is to have this selection from a trolley where customers are served what they require by the restaurant staff. 2. Single hors d’oeuvres This category of menu item is expensive of high quality. The operation therefore prices these items individually and makes it available when ordered by the customer. Obviously there is a fair amount of skill required in the preparation and service of such menu items. Similar to composed salads, this menu item require more than two ingredients for the preparation and completion of it.

Any Questions…???? Thank you & will see you in the next class. Don’t forget to read the next chapter before the next class THE END