1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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

7. 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

8. 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.

9. 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)

10. 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

11. 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

12. 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

13. 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.

14. 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