The Professional Garde Manger

Chapter 1

Chapter Overview

Long before there was a person or a culinary specialty known as the garde manger, people were curing and preserving their own meats and fish, pickling fruits and vegetables, and making sauces from vinegars and oils. The term garde manger was originally used to identify a storage area. Preserved foods, such as hams, sausages, and cheeses were held in this area. Cold foods were prepared and arranged for banquets there as well. Over time, the term has evolved to mean more than just a storage area. It also indicates the station in a professional kitchen responsible for preparing cold foods, the cooks and chefs that prepare these cold foods, as well as an area of specialization in the professional culinary arts.

Chapter Objectives

After reading and studying this chapter, you should be able to:  Trace the beginning of the garde manger  Describe the growth of the guilds  Explain the origin of restaurants and the role of the garde manger  Compare and contrast the garde manger of past and present  Understand the role of a garde manger as a businessperson and the skills required to practice this profession

1 Study Outline

Key Terms and Concepts

The European Garde Manger Tradition Curing “Keeping to eat” Officier de bouche Preservation Rural peasants

The Growth of the Guilds Charcuterie Guild Pâté

Restaurants and the Role of the Garde Manger 1791 Brigade system French Revolution Monsieur Boulanger Restorante

Today’s Garde Manger Culinary skills required for today’s garde manger Types of work done by today’s garde manger

The Practice of a Profession Competitions Continuing education Network Professional skills required for today’s garde manger

The Garde Manger as Businessperson Communication Managing information Managing people Physical assets Managing time Cardinal virtues

2 Chapter Exercises

True/False

____ 1. Today’s garde manger needs to know techniques having to deal with cold foods only.

____ 2. Success in the culinary field depends on several character traits including a commitment to service, a sense of responsibility, and judgment.

____ 3. The term “garde manger” was originally used to refer to a storage area.

____ 4. The first fish were brined by accident by the Romans.

____ 5. Cities such as modern day Rome and Salzburg were founded near a ready source of salt.

Multiple Choice

1. Meats were hung off the ground and near the fire a. to keep scavenging animals and insects away. b. to dry and smoke them. c. to keep them away from burglars. d. both a and b.

2. When were most meats, fruits and vegetables harvested and prepared for storage? a. When invaders were coming. b. In bad weather. c. At the end of the growing season. d. When the ruler requested them.

3. In the Middle Ages, the member of the household staff in charge of the garde manger storage area was known as the a. middle man. b. garde de Charcuterie. c. officier de bouche. d. herdsman.

Fill in the Blank

1. Guilds developed training systems for their members; the three stages, in order, were ______, ______, and ______.

3 2. Cows, sheep, and other animals were butchered and the meat preserved by a variety of means: ______, ______, ______, ______, ______, ______, or ______.

3. By the end of the 16th century, there were approximately ______guilds dedicated specifically to ______.

Written/Short Answer

1. Explain the evolution of the term garde manger.