The Guardemanager (Salad Section Of Culinary )

8/8/2019 The Guardemanager (Salad Section Of Culinary )

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The GARD EMAN GER .

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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 sametrade formed for their mutual aid and protection.

Garde manger can refer to different things in the

professional kitchen. In many restaurants it is a station which

is generally an entry level cooking position within a restaurant,

as it often involves preparing salads or other smaller plateswhich can be heated and quickly plated without significant

experience. In other high-profile classically influencedrestaurants and hotels, the position pertains to the classicalpreparations.

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INTRO DUC TION T O G ARDEM AN GER

Garde Manger is considered by many to be the most

demanding station/job in any kitchen. Garde Mangers need to

be able to apply proper seasoning to food that is going to be

served cold and in other cases, season food that is going to be

served hot. Many chefs have the ability to season hot food, but

lack the ability to season both correctly.

Garde Manger Chefs must be experts at seasoning,

poaching, simmering, searing, roasting, frying, curing, drying,

smoking, marinating, grinding, pureeing, forming, molding,

piping, spreading, slicing, cutting, carving, rolling, crimping,

tossing and finally presenting. Even though all the skills

mentioned precede the actual plate or platter presentation, it's

usually the plate presentation that gets all the attention.

It must be stressed that a great presentation will only go as

far as the quality of the food being served. Garde Manger

Chefs, have to constantly be focused on wholesomeness,

sanitation, seasonings, time and temperatures.

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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.

Seasonings need to complement the item being cured and

not dominate. Curing times and temperatures need to beclosely monitored to insured a wholesome and safeenvironment.

Smoke intensities and flavors need to be balanced with

time and the volume of food being enhanced. Chicken or

salmon sitting in a smoker for too long a period of time or

being exposed to an extremely intense level of heat or smokewill cause the main flavor to loss its identity and possibly dry

out.

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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 ismeat, 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 farbeyond 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 todress 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 tartBalsamic 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, yetall 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 thefinal plate presentation. Starting with the initial determinationof quality and ending with the final sprinkle of biased-cutchives on a plate, Garde Manger work is constant attention todetail.

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A true Garde Manger has it all, including the ability to

present beautiful plates and platters on an artistically arrangedbuffet 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 ofthe French Revolution (1791). The guild members haddifficulty competing with Garde Mangers. Garde Mangers hadthe opportunity to work with different kinds of foods, whereasguild members had limited exposure.

Today, Garde Mangers continue all, if not more, of thework 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 anexceptional 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 lets start from salads and its dressing

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S ALAD S &

SAL AD DRE SSINGS

O F TH E GAE DE MAN GE R

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SAL ADS

The first salad was officially created with salad greens

during the days of the Roman Empire. This dish was called

herba salata. The word herba referred to greens and the word

salata referred to salad. The greens were served raw with

vinegar, oil and a little salt.

Originally, the green used by the Romans was referred toas Cos, named after the Greek island where it was discovered.Europeans called it Roman, because it was the Romans whointroduced it to them. Over time, the name has evolved to beRomaine.

Romans introduced this salad preparation to territories itcommanded during its worldwide reign. Newly acquired areas

took the simple preparation and utilized greens that were

indigenous to their land.

With that step, the simple dish took on tremendous variety

in color, texture, flavor and aroma.

Add to that the different vinegars that could be derived

from different wines and you can see how a tremendous variety

of dishes evolved. This simple preparation of salad greens

enjoyed great popularity.

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Early European settlers to the New World brought all theirknowledge of salads with them, as well as a wealth of historyabout 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.

It was a strange culinary time here in the U.S. It seemedas if everything had to have a sterile appearance in order to beaccepted by the masses. Lettuces were dull, tomatoes wereflavorless, flour was bleached and bread had little to no flavoror character.

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Fortunately, trends have turned around and we are nowenjoying a marketplace that knows no limit to variety andwhich has little to no restrictions with regards to seasons.

A renewed focus on health and variety has brought many

salad greens to the public's attention. Customers now focus on

the nutritional value of greens, oils and the accompanying

garnishes that are used in each salad preparation.

Many customers consider the salad that consists of

iceberg lettuce, shredded carrots, cherry tomato and slice ofonion to be an insult to their palate and also to their health

concerns. Customers realize that interesting and nutritious

salads are simple to prepare, though they are not necessarily

easy to formulate.

It requires an experienced individual to properly balance

the components of a dressing and to make sure that the

dressing is nothing more than an accompaniment to the

greens. The flavor, color, texture and aroma of the greens and

how they will work with the dressing needs to be seriously

considered. Then, the garnishes come into play.

The actual preparation at service time may be simple, butfiguring the food combinations, preparing and seasoning arenot easy or simple tasks.

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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, orcombination of oils, is going to interact with the greens.

He has to know how the flavor and acidity of vinegar is goingto interact with the other ingredients in the DRESSINGS, aswell as the greens.

Chef has to know what added flavors will benefit the

dressing's ability to accentuate the greens.

The following is a list of the most utilized lettuces on themarket today. Hopefully, it will make you aware of the richdiversity of color, flavor and texture available for use in yoursalads. Some of these greens are slightly sweet. Some are verybitter. Some are very delicate. Some can be braised. All of themhave the opportunity to be a component in your well thoughtout salad.

To keep it simple, the list is broken down into catageories:

Butterhead, Crisp Heads, Leaf Lettuce, Romaine, Chicory and

Endive and Various Greens. Various Greens includes items

like Spinach, Watercress, Dandelion, etc.

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BU T TE R H E AD

Boston and Bibb lettuces are the two most popular

butterhead lettuces. Boston lettuce can be easily identified byits 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.

Bibb lettuce, also known as limestone, was developed by a man

named John Bibb in Frankfort, Kentucky. It forms a tighter

head than Boston and has slightly darker and crisper leaves

which still possess a buttery texture. Bibb lettuce has a slightly

nutty flavor. Bibb can be utilized in the same manner as

Boston.

Baby Green Butter Lettuce and Baby Red Butter Lettuces are

both smaller versions of Boston lettuce. The Baby Red has

leaves which have rust colored tips, where as the Baby Green

matches Boston in color.

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CRISP HEA D

There are a few varieties of crisphead lettuces in theUnited States. Great Lakes, Imperial, Vangaurd and Western

are some that are found, but Iceburg lettuce is the most

popular. Iceburg can be identified by its large, round, uniform,

tightly packed heads of pale green leaves.

It is very bland in flavor, high in moisture and has a

pleasant crunchy texturethough still popular today, Iceburg

has to share the spotlight with other lettuces that provide

people with diversity in their diets. Iceburg is not very

nutritious. It offers 1/4 as much Iron as Bibb and 1/9 as much

Vitamin A as Romaine. Romaine also has three times as much

calcium as Iceburg.

It should be used as one of many lettuces in mixed greens or

cut in a chiffonade and used as a base for appetizers.

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LEAF LETTUCE

Leaf is a name given to lettuce whose leaves grow looselyin a bunch from a single stalk, rather than forming a tight

head. The leaves of this group are generally more flavorfulthan those of the butterhead group. The most popular varietiesinclude Red Leaf, Green Leaf, Baby Red Oak, Baby Green

Oak and Lolla Rossa.

Lollo Rossa: delicate & mildly bitter Red oak leaf: mildly bitter

Mizuna: biting & mustardy

Spinach: dense Green oak leaf: sweet & mild

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Red Leaf lettuce has red ruffled leaves while the GreenLeaf leaves are light green with a more frilly edge. Bothlettuces have a mild sweet flavor and crisp but tender texture.

Baby Oak Leaf lettuces are a sturdy pair of baby greens

which are notched like an oak leaf with long, graceful, slender

fingers. Red Oak ranges from earthy brown to tips of dark red,

while Green Oak is green throughout.

Lolla Rossa is a beautiful loose leaf baby green that has acrinkled edge on its leaves. This edge lends itself very well toholding vinaigrettes. The color of the leaves start out green atthe base and change to warm shades of red at the tips.

Any of these lettuces can be added to other greens as amixed salad or used as a garnish. They are not very oftenserved individually or on their own, as Boston lettuce might be.

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ROM AI NE

Romaine was originally called Cos by the Romans, who claimto have discovered it on the Greek island of Cos. This was thelettuce that was used in the original salad "herba salada".

When the Romans brought it to England, where it caught

on quickly, the English called it Roman in honor of the

Romans who introduced it to them. The name evolved into

Romaine, which is what we call it today. Romaine has an

elongated head of dark green oval leaves, and a crisp paleheart.

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The best heads are compact with no brown blemishes ordroopy leaves. The heads should also possess thick crispmidribs. 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.

Baby red romaine lettuce.

CHICORY and ENDIVE

These two kinds of lettuce are cousins from the same botanical

family.

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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 can be used with other bitter greens to create a bittergreen salad which is classically served with a blue cheese andnutty vinaigrette.

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Frisee is a baby curly endive. It is yellow at its base, withtouches of pale green at its tips. Frisee has frilly leaves andsturdy crisp ribs that add lift and texture to baby green salads.

Escarole is also known as broad leaf endive. Escarole issimilar in flavor to chicory or curly endive.

It has broad flat leaves rather than the curly ones and is dark

green.

Radicchio looks like a brillant red cabbage. This red chicory isa beloved lettuce in Italy and was grown primarily in a smallregions 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.

Sala d Greens | EdibleFlo wers

Spinach was virtually unknown in Europe until thesixteenth century, when it was cultivated in Spain. It is now

grown in virtually every part of the world. Spinach possesses a

faintly musky flavor and coarse texture. When purchasing

spinach avoid wilted or dried up looking bunches. It should

have bright green leaves.

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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 amedicine. It is very nutritious containing Iron, Sulphur,Calcium and Iodine.

It has smooth round leaves and crunchy stems that have adistinct slightly bitter taste. It is an excellent salad green served

alone or combined with milder greens. Choose bright crisp

bunches with no yellow or drooping leaves.

Edible Flowers are used for their vast variety of colors andflavor. Many flowers are toxic and those grown for display are

sprayed with harmful pesticides.

These should be avoided. Edible flowers should be stored

in a sealed plastic container.

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The important flower rule to follow is to put them on thesalad "after" the salad has been dressed. Here are some to askfor:

-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

Sala d Greens | Fresh Herb s, Ha ndling a ndStorag e

Fresh Herbs

Herbs are used to provide interesting and refreshingflavors 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 popularherb 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.

Chives have a mild, onion-like flavor with a hint of garlic.Used in very small amounts, it can add a nice deep dimensionto your salad's flavor without offending the palate.

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Cilantro is the leaf of a young coriander plant. It istraditionally used in Middle Eastern, Mexican and AsianCooking.

It's flavor is a fragrant mix of parsley and citrus. It is an

excellent addition to baby greens.

Dill is a tall, feathery plant. It has a distinct flavor thatchefs like to combine with seafood.

It is widely used in pickling and should be carfully consideredfor use in salads because of it's rich flavor.

Marjoram is a cousin of Oregano. It is indigenous to the

Mediterranean area. Like Oregano, it possesses a mild bitter

undertone flavor that could push a bitter green salad over the

edge if not used carefully.

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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.

This herb can be a fine accent to a moderatly flavored

group of greens.

Oregano was originally grown extensively in Greece and

Italy. Since Greek and Roman times it has been used with

meats, fish, vegetables, and as a flavoring for wine. Though it

is not commonly used in salads, it can be a perfect compliment

to a hearty mediterranean salad. Add a little at a time.

Parsley was cultivated as early as the third century BC.

The Romans used Parsley as a garnish and flavoring.

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Today it's fresh, clean flavor works well with salads aswell as other food items. Flat Italian Parsley provides the mostrobust flavor for a salad.

Sage is an herb from an evergreen shrub. It has a fragrant

aroma and a distint flavor.

It is typically utilized with pork, lamb and roasted poultry.

It can be chopped and incorporated into salad greens. Itshould be used sparingly.

Tarragon is commonly known as a flavoring for vinegar

and is used in pickles, relishes, prepared mustards, and sauces.

RECE IVI NG AND H AND L ING G REE NS

Purchase only the freshest greens possible and be sure toopen each case when you receive them at your restaurant.

Store the greens in their original containers at 34-38 degrees.

Double check baby greens to be sure they are covered

completely with plastic.

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Exposure to the refrigerator's moist air will cause thegreens to wilt and droop. Watercress should be iced up to thetime it is used.

In order to prepare greens for salads, each head should beinspected for bruised or wilted outside leaves. These leavesshould be eliminated.

The lettuce should be cut with a stainless steel knife. After

you cut the greens, they should be washed in a sink full of ice

cold water. The greens should be agitated to loosen any dirt or

sand. The dirt and sand need time to sink to the bottom of the

sink. The greens are then removed from the water and dried in

a salad spinner. Once dried they should be covered and stored

in a 34-38 degree refrigerator.

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C a vi a r

In tr o d uc tio n

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 asfish 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, theroe 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 rubbedover a sieve into a container. They are then flushed with fresh

water, drained and graded.

Grading is done by an experienced individual who looks atthe consistency of grain (size), color, glean, fragrance andflavor 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 veryimportant 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 tocure for a minimum of 2 weeks before being presented to aconsumer.

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CH EE SE S

& IT S TYP ES

F OR T HE GA ED EMANGE R

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Cheese di sp lay i n gard em ang er Hot el Wes ti n, Pune.

C H EE S E -

A n In ter n a tio n a l S ta rCheese is one of the oldest and most widely used foods. It

can be served alone or incorporated into a prepared dish as aprinciple ingredient or it can be used to accompany a widearray 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-producinganimals 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 andwater 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 theenvironment isn't the same. The milk derived from the animalsin France is being exposed to foods, nutrients, wild spores andclimate changes, which are distinct to France. There are evencheeses prepared in certain regions of France which cannot bereplicated in other regions because of climate differences.

All this information should lead to the realization thatthere are thousands of different kinds of cheese foundthroughout the world.

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CHEES EP R ODU CTIO N

The basic principles behind the preparation of naturalcheese are pretty much the same today as they were hundredsof years ago. Today, many of the steps have been mechanized.

To begin the process, an enzyme (usually rennet) is addedto the milk causing the proteins to coagulate. Rennet is anatural enzyme, which is extracted from a calf's stomach.

As the milk coagulates, it separates into solid curds and

liquid whey. After the whey is drained away, the curd can be

utilized to create fresh cheese such as Ricotta or Cottage

cheese. Many people refer to the cheese at this stage as green

cheese. It doesn't refer to the cheese's color, but instead refersto the cheese's age. It is still very young.

From here, the green cheese is packed into molds where it

is allowed to naturally drain even further or it is pressed to

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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 controlledconditions 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 theworld.

Stilton is a true example of a cheese that's a product of itsenvironment. For most cheeses, the aging process can lastfrom 3 months to one year or longer, depending on the finalproduct that is desired.

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C heese | Cl a s s i f ied T e x tu r es

CHEESE CLASSIFICATIO N

Cheeses can be classified by texture, fat content, ripening

method or country of origin. It is difficult to classify cheeses by

any standard because many of the cheeses cross over from one

category to another. We are going to use the texture

classification method. Even with this classification process

there are certain cheeses, like mozzarella, which are sold tocustomers as a fresh cheese or as a processed loaf or as an

aged cheese. In each case, the texture of the mozzarella is

different.

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FIVE BASIC CHEESE CATAG EORIES

Fresh or Unripened Cheeses are uncooked and unripened.They are generally mild and creamy with a slight tanginess.They usually have a high moisture content ranging from 40-

80%. Because of their high moisture content, they are highly

perishable.

Soft Cheeses have thin skins and creamy centers. They areamong the most popular and delicious cheeses in the world.They ripen quickly and remain at their peak of flavor for 3-5days. They are highly perishable possessing a moisture contentof 50-75%.

Semi-Soft Cheeses include mild, buttery cheeses with

smooth, sliceable textures. Some cheese in this category are

referred to as monastery cheeses because their origins can be

traced back to monasteries during the Middle Ages. The

moisture content of these cheeses ranges from 40-50%, giving

them a longer shelf life than the fresh or soft cheeses.

Firm Cheeses have a dense texture. Many of the cheeses

have a slightly flaky consistency making them difficult to slice

thinly by hand. They have a moisture content of between 30-

40% giving them a longer shelf life than previously mentioned

cheeses, and making it less pliable as well.

Hard Cheeses are cheeses that have been carefully aged

for extended periods of time. Many of these cheeses are cooked

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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 proteinbonding. Grating cheeses have the longest shelf life of all the

natural cheese

C heese | F r esh C heese Ex a mp les

FRESH o r UN RIPEN ED

Cream Cheese is a soft cow's milk cheese produced in the

United States. It can be purchased commercially in 3# solids or

in various smaller sizes at public supermarkets. It can be

purchased in solids, whipped or flavored, with regular fat

content, light or fat free. It has many uses in the kitchen

beginning with spreads for bagels in the morning rightthrough to the main ingredient in a cheesecake for a dinner

dessert.

Feta can be a Greek or Italian product made from sheep's

and/or goat's milk. It is a white crumbly cheese that is stored in

a salt-water brine giving it a shelf life of approximately 2

months. The flavor of the feta becomes more pronounced with

age. Feta can be used for snacks and salad. It compliments the

flavor of and can be blended successfully with goat cheese in

several dishes. Because of it's brined consistency it can also be

sauted and utilized warm on salads or on appetizers

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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 ishigher 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 andcreamy with an average life span of a couple weeks. Some goatcheeses are aged for a longer period of time, creating a firmer

product that will have a longer shelf life. All these cheeses areproduced in a variety of shapes and sizes, ranging from conesto disks and from pyramids to cylinders. Many times they arecoated 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 beordered 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 besmoked, flavored or rolled with different complimentaryingredients 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.

C heese | S o f t C heese Ex a mpl es

SO FT CHEESES

Bel Paese is a recent Italian creation made from cow's

milk and containing approximately 50% fat.

It melts easily and has a wonderful fruity flavor thatattracts and keeps many who taste it for the first time. It isusually a party favorite.

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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 puffpastry and served hot or stripped of its moldy exterior andblended into a soup to create a full body and full flavor. This isa very popular and versatile cheese.

Boursin is a triple cream cheese from France. It containsapproximately 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 teasandwich 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.

It possesses the same ripening characteristics as Brie buthas a milder flavor. Camembert's window of ripeness is slightlyshorter than that of Brie.

Many businesses will purchase this product in tins or cans

so it will not be exposed to the air thereby stunting the aging

process. This gives the operators the opportunity to age as

much cheese as they need to better control their inventory

waste.

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C heese | Sem i- S o f t C heese E x a mp les

SEMI- SO FT CHEESE

Gorgonzola is a bluish-green veined Italian cheese

prepared from cow's milk. It contains 48% fat and becomes

very creamy when allowed to sit at room temperature. All blue

cheeses are versatile, finding uses in salads, dressings, dips,

soups, sauces, appetizers, entrees and desserts.

Roquefort is a blue-veined cheese made in France. It isprepared from sheep's milk and possesses a 45% fat content. It

is a pungent, salty cheese with a very aromatic quality. As with

the Gorgonzola, Roquefort becomes very soft and creamy at

room temperature and is very versatile.

Stilton is a blue-veined cheese, which is produced in Great

Britain. It is one of the oldest and grandest cheeses in theworld. It has a pale yellow interior and evenly spaced blue

veins. Stilton possesses a pungent flavor described by many as

being musty.

It is usually aged for 4 to 6 months prior to being sold.This cheese is best served with crackers or bread and Port

Wine.

Gouda is a Dutch cheese containing approximately 48%fat. It is usually sold in wax-covered wheels. Red wax signifiesthat the cheese is plain, yellow wax signifies that a flavoring

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has been added, and black or brown wax signifies that the

cheese has been smoked.

Gouda's interior is yellow, with a few small holes and amild buttery flavor. It is a very popular breakfast cheese and

melts easily for fondue.

Havarti is a cow's milk cheese produced in Denmark. It

has an open-face, meaning it possesses many small, irregular

holes. Havarti has a mild, tangy flavor and is often flavored

with caraway seeds or with fresh dill.

Port du Salute is a cow's milk produced in France. It has asmooth, rich consistency and a wonderfully savory flavor. Itpossesses of 50% fat content and is sold in pale-yellow wheels.The exterior is edible, but most, if not all, customers prefer itremoved.

Fontina is an Italian cheese produced in the Piedmont region.

It is prepared using cow's milk and contains approximately

45% fat. It has a dense pale gold interior and a rich nutty

flavor. This cheese works well as an hors d'oeuvre prior to a

meal or as a dessert cheese served with fruit.

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C heese | Fi rm C heese Ex a mpl es

FIRM CHEESES

Cheddars were originally produced in Great Britain. The

United States now producing a tremendous amount of Cheddar

as well. The more famous American Cheddars are produced in

Wisconsin, Vermont, New York and Oregon. They contain

anywhere from 40-50% fat. The best of these Cheddars are

aged at least 60 days.Many Cheddars are aged longer and have a sharper flavor

and firmer more crumbly texture than their younger cousins.

Colby cheese is a cheddar that is prepared with a slightly

open-face. All these Cheddar cheeses, come in a variety of

sizes, from rounds (wheels), to blocks, to cylinders (longhorns).

Emmenthaler is a Swiss cheese containing approximately

45% fat. It is a mellow, rich and nutty cheese with a light

yellow interior and a variety of hole sizes. Authentic

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Emmenthaler is sold in 200-pound wheels with the wordSwitzerland 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 ivoryinterior and many times is flavored with peppers or herbs. Thischeese 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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C heese | Ha r d C heese Ex a mpl es

HARD CHEESES

Asiago is an Italian cow's milk cheese containing

approximately 30% fat. This cheese is usually aged for one

year at which point it has developed a sharp, nutty flavor with

a cheddar-like consistency. Asiago is not as grainy as other

hard grating cheeses. It has a very long shelf life if properly

cared for.Parmigiano-Reggiano is a cow's milk made near Parma,

Italy. It contains 30-35% fat and is used primarily for grating

and cooking. It has a sharp, rich spicy flavor, where a little

goes a long way.

It is sold in 80-pound wheels with the name Parmigiano-

Reggiano stamped all over the exterior. This cheese isproduced from mid-April through mid-November.

Pecorino Romano is a cheese made in central and

southern Italy. It is made exclusively with sheep's milk and

contains approximately 35% fat. Romano has a brittle

consistency and a very sharp tangy flavor.

The flavor is noticeably sharper that Parmesan. This is

aged in large cylinders and possesses a yellow rind. It is

primarily used for grating, but can also be served in small

portions with olives, sausages and other antipasto items.

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M e lo n a nd V e g e ta b le C a rv ing

The following individuals have been very kind by sharing

their work with us.1. P ab lo U llo a

2. L is a B uzz e o

3. D err ick R u s se ll

4. Mil o s L ju bo m ir o v ic

5.B r y a n B r is e bo is

Now a days carving is not included for a simple reason that it

includes lots of food waste.

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http://www.gardemanger.com/ulloa.htmlhttp://www.gardemanger.com/buzzeo.htmlhttp://www.gardemanger.com/russell.htmlhttp://www.gardemanger.com/ljubomirovic.htmlhttp://www.gardemanger.com/ljubomirovic.htmlhttp://www.gardemanger.com/brisebois.htmlhttp://www.gardemanger.com/brisebois.htmlhttp://www.gardemanger.com/buzzeo.htmlhttp://www.gardemanger.com/russell.htmlhttp://www.gardemanger.com/ljubomirovic.htmlhttp://www.gardemanger.com/brisebois.htmlhttp://www.gardemanger.com/ulloa.html


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REFRA NCE

1. A book A modern Gargemange by Mr. Robert Garlough

and Mr. Agnus Campbell

2. A study guide on the art and craft of cold kitchen

Gardemanger by Culinary Institute of America.

3. Assistance by Chef Nitin (Chef De Partie of Garde

Manger, WESTIN, Pune)

4. Assistance by Chef Francis (Sr. Sous chef of gardemanger

, Hotel WESTIN, Pune)

5. Source on internet: www. ga rd emeng er.com
http://www.gardemenger.com/http://www.gardemenger.com/http://www.gardemenger.com/

Date post:	29-May-2018
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The Guardemanager (Salad Section Of Culinary )

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