CSCA - Garde Manger 1 & 2
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| show | 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.
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| show | A savory jelly made form clarified stock and congealed by gelatin used to coat cold items
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| show | 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.
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| CHAUD-FROID | show 🗑
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| COLLE | show 🗑
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| CHEMISER | show 🗑
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| show | 1846–1935, menu planning, service a la Russe, simplified techniques, organized kitchen in 5 “parties.” Classified mother sauces, revolutionized restaurants and hotels.
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| show | Great hotelier.
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| LE GUIDE CULINAIRE | show 🗑
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| SERVICE "A LA FRANCAISE" | show 🗑
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| show | Food service in courses the way we eat now.
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| show | Responsible for pastries (Puff, pâte brisée) sweet or savory.
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| ENTREMETIER | show 🗑
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| ROTISSEUR | show 🗑
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| SAUCIER | show 🗑
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| TIMBALE | show 🗑
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| show | (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.
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| show | (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.
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| PERCOLATION | show 🗑
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