Course Description

Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods. Lecture 2 hours. Laboratory 3 hours. Total 4 hours per week.

General Course Purpose

HRI 145 provides the student with the fundamental principles and knowledge of the main types of foods produced in the garde manger, standard procedures and techniques, professional food service standards, and use and care of food service equipment.

Course Prerequisites/Co-requisites

Prerequisite is HRI 106, Culinary Arts I, or equivalent.

Course Objectives

Upon completion of this course, the student should be able to:

• Define the term garde manger and its importance in the commercial kitchen
• List attributes and characteristics of a successful garde manger chef
• List various types of food-service operations that would provide opportunity for garde manger work
• Identify and explain large and small equipment used in the garde manger
• Explain the physical layout of a garde manger kitchen
• Explain and prepare various types of marinades, sauces, and dressings
• Prepare and explain the proper procedure for making cold meats and seafood
• Explain and prepare various colored aspic sheets for decorations
• Explain and prepare various types of simple and complex cold salads
• Identifying various types of cold soups
• Identify and explain the main elements of a basic sandwich
• Explain basic sandwich types and the principles of sandwich construction
• Describe and explain basic construction types of hot and cold hors d' oeuvres
• Present hot or cold hors d' oeuvres attractively
• Explain the origins of foie gras, truffles, and caviar and their use as garnishes
• Be able to explain the principles involved in curing ans smoking foods
• List and describe various basic types of sausages
• Prepare various types of sausages following food safety guidelines
• Prepare and explain the proper procedure for making various types of forcemeats
• List and describe various basic types of pates and terrinesfont>
• Prepare, assemble, and cook pates and terrines properly
• Prepare and explain the proper procedure for making various types of galantines
• Prepare and explain the proper procedure for making various types of hot and cold mousses
• Prepare and explain different types of food decorations in terms of individual garnishes and buffet decorations
• Explain cold food presentation in terms of basic food arrangements on buffet platters
• Explain and prepare various types of cold salads
• Define various types of gelatin
• Prepare and explain the proper procedure for making aspic and gelatin
• Prepare various colored aspic sheets for decorations
• Prepare and explain the proper procedure for making and using chaud-froid
• Prepare and explain the proper procedure for decorating and glazing cold food items
• Explain cold food presentation in terms of basic food arrangements on buffet platters
• Define and explain various types of buffet menus

• The Garde Manger Profession
• Sauces and Dressing
• Simple Salads
• Cold Fruits and Vegetables
• Complex Salads
• Cold Seafood and Meats
• Cold Soups
• Sandwiches and Hors D'Oeuvres
• Cured and Smoked Foods
• Sausages
• Pates and Terrines
• Cheese
• Mousselines
• Aspic, chaud-froid, decorative items, and non edible displays
• Buffet and food bars