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Culinary Arts

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  1. Introduction to Garde Manger Culinary Arts 1 PROPERTY OF PIMA COUNTY JTED, 2010

  2. What Is Garde Manger? French meaning: “Keeper of the food”

  3. Vocabulary Garde Manger Chef- person responsible for preparing cold foods, such as salads, salad dressings, cold hors d’oeuvres, fancy sandwiches, canapés, and cold platters. Cold food- Food that is served cold. Appetizer- food or drink to stimulate the appetite (usually served before a meal or as the first course) Hors d’oeuvres- another word for appetizer. Canapé- An appetizer consisting usually of a thin slice of bread.

  4. Garde Manger Chef: plans, prepares, and presents creative cold foods prepares some cold sauces, hot hors d’oeuvres and hot appetizers. creates decorations and Sculptures

  5. :Garde Manger Chef Makes salads/salad dressings cold hors d’oeuvres fancy sandwiches canapés cold platters forcemeats cured foods

  6. Tools used in Garde Manger Peeler- used to remove the peel or outer skin of a vegetable or fruit.

  7. Zester- Used to remove the “zest” from a citrus fruit.

  8. Channel Knife- Used to open the peel of oranges and other citrus fruit and to create patterns in the skin of vegetable and fruit.

  9. Citrus Knife- A small knife with a curved, flexible blade that is serrated on both sides. It is used to free grapefruit flesh from both rind and membrane.

  10. Butter Curler- A small (6- to 7-inch-long) utensil with a serrated hook at one end. The hook is drawn down the length of a stick of butter to make butter curls. The curls are then dropped into ice water to set their shape.

  11. Corer- A utensil designed to remove the core (or center) from fruit or vegetables.

  12. Melon Baller- A small, bowl-shaped tool used to cut round- or oval-shaped pieces of melon.

  13. Mandolin- Used for slicing and cutting juliennes; with proper attachments, it can make crinkle-cuts. It consists of two parallel working surfaces, one of which can be adjusted in height A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall.

  14. Garde manger equipment includes: walk-in/reach-in refrigerators ranges smokers ice-cube makers food slicer food processor

  15. Culinary Arts Garde Manger Basic Garnishes CUL-GardeManger-PowerPoint7.ppt

  16. CUL-GardeManger-PowerPoint7.ppt What is the garnish?What is its purpose? http://www.buzzle.com/articles/food-garnishing-ideas.html

  17. CUL-GardeManger-PowerPoint7.ppt What is the garnish?What is its purpose? http://www.buzzle.com/articles/food-garnishing-ideas.html Parsley to add color

  18. CUL-GardeManger-PowerPoint7.ppt What is the garnish?What is its purpose? http://www.123rf.com/photo_4727614_salmon-steaks-with-a-herb-and-lemon-garnish.html

  19. CUL-GardeManger-PowerPoint7.ppt What is the garnish?What is its purpose? http://www.123rf.com/photo_4727614_salmon-steaks-with-a-herb-and-lemon-garnish.html Lemon for Flavor

  20. CUL-GardeManger-PowerPoint7.ppt What is the garnish?What is its purpose? http://www.shutterstock.com/pic-33996964/stock-photo-grilled-beef-steak-with-brown-gravy-sauce-garnishing-with-baby-carrot-and-organic-vegetable.html

  21. CUL-GardeManger-PowerPoint7.ppt What is the garnish?What is its purpose? http://www.shutterstock.com/pic-33996964/stock-photo-grilled-beef-steak-with-brown-gravy-sauce-garnishing-with-baby-carrot-and-organic-vegetable.html Sauce for Balance

  22. CUL-GardeManger-PowerPoint7.ppt The purpose of garnishing is to add color, texture, flavor, and balance to a plated dish.

  23. CUL-GardeManger-PowerPoint7.ppt Terminology • Garnish (noun): Food used as an attractive decoration; a subsidiary food used to add flavor or character to the main ingredient in a dish. • Garnish (verb): To provide a food with something that adds flavor, decorative color, etc. • Functional: Garnishing which only utilizes items that are actually being consumed as part of the entrée. • Non-Functional: Garnish that may not be consumed and would be added for color, aroma, and or structure to the entrée being consumed.

  24. CUL-GardeManger-PowerPoint7.ppt Terminology • Tournée Cut: An oblong/football-shaped cut for vegetables such as carrots, potatoes or squash. • Fluted mushroom: One of the hardest cuts to master that takes a lot of practice. • Quenelle: Food item made into an oval or egg shape.

  25. CUL-GardeManger-PowerPoint7.ppt Types of Garnishes Non-Functional http://www.sheknows.com/food-and-recipes/articles/803256/sweet-potato-soup-delicious-sweet-potato-recipes Functional http://www.frumpyfoodie.com/.shared/image.html?/photos/uncategorized/2008/06/18/salmon_027.jpg

  26. CUL-GardeManger-PowerPoint7.ppt Types of Garnishes http://forums.egullet.org/index.php?/topic/25958-basic-knife-skills/ http://blog.iceculinary.com/2010/05/25/tourne-workshop/

  27. CUL-GardeManger-PowerPoint7.ppt Types of Garnishes http://www.finecooking.com/item/13273/making-quenelles

  28. CUL-GardeManger-PowerPoint7.ppt Types of Garnishes http://www.superstock.co.uk/stock-photos-images/1532R-19528 http://www.amountainofcrushedice.com/?p=4515 http://www.marksdailyapple.com/korean-style-short-ribs/

  29. CUL-GardeManger-PowerPoint7.ppt On your paper, complete two of these statements, writing in complete sentences