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Intensive French

CSCA - Garde Manger 1 & 2

TermDefinition
GARDE MANGER Pantry Chef. Responsible for cold food preparation including salads and salad dressings, cold appetizers, charcuterie items, pâtés, terrines, and similar dishes. The Garde Manager supervises the butcher who is responsible for butchering meats and poultry.
ASPIC A savory jelly made form clarified stock and congealed by gelatin used to coat cold items
GALANTINE A dish made from forcemeat containing eggs, spices and various other ingredients rolled into a cylindrical shape in the skin or deboned body of a fowl. It is poached and served cold with chaud-froid and then coated with aspic.
CHAUD-FROID Means hot/cold. The technique traditionally uses a white sauce that is stabilized with gelatin while it is warm. The mixture is then cooled. It is applied as a coating in multiple layers to a cold food product and chilled between each application.
COLLE A mayonnaise base, sometimes enriched with cream, and stabilized with gelatin. Used to coat cold food products.
CHEMISER To coat or line a mold with aspic or chaud-froid.
ESCOFFIER 1846–1935, menu planning, service a la Russe, simplified techniques, organized kitchen in 5 “parties.” Classified mother sauces, revolutionized restaurants and hotels.
CAESAR RITZ Great hotelier.
LE GUIDE CULINAIRE Escoffier's first book in 1902.
SERVICE "A LA FRANCAISE" Buffet style pre-Escoffier (Carême).
SERVICE "A LA RUSSE" Food service in courses the way we eat now.
PATISSIER Responsible for pastries (Puff, pâte brisée) sweet or savory.
ENTREMETIER Hot dishes like soups, vegetables, as well as sweets.
ROTISSEUR The cooking or roasting of meats.
SAUCIER Stocks, all sauces (second in command in the kitchen). Would oversee plates as they go out.
TIMBALE A drum-shaped mold, usually containing a forcemeat, mousse, or custard. Usually savory.
DISTILLATION (Heating of the spirit liquid) The leaves, fruit peels, seeds, etc. are placed in a still, covered with a base alcohol spirit, and then heated. The liquid vaporizes and steam condenses. Produces a high-proof spirit, which is adjusted with syrup or water.
MACERATION (Tea process or infusion of flavors) The flavoring agents are added to the base spirit and allowed to steep until the spirit has absorbed the essential flavor. The flavored spirits are then distilled anew to produce a delicacy and intensity of flavor.
PERCOLATION (Coffee process) Neutral spirits are placed in the bottom of a large tank, with flavoring agents such as fruit, in a basket-like container at the top. The spirits are pumped from the bottom, sprayed over the flavoring agents, and drip back to the bottom.
Created by: CSCAStudy
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