History & Origins
The term "garde manger" literally translates to what?
keep to eat
Edible flowers are usually found in which categories?
garden flowers or herb flowers (not wild!)
Explain how to properly wash greens.
Warm salads are made by doing what?
adding a hot main item to a chilled, crisp salad
OR
tossing salad ingredients with a warm dressing (wilted salad)
What is a good ratio of salad greens to dressing for one serving?
2 oz greens with 1/2 - 3/4 oz dressing (vinaigrette vs cream)
Why were meats hung off the ground and near fire?
to keep scavenging animals and insects away & to dry and smoke them
Define a bound salad.
Bound salads are composed of cooked proteins, starches, etc held together with mayonnaise-based dressing.
What is the best use of mature bitter greens and chicories?
Do pasta salad seasonings weaken or get stronger as it sits?
weakens- the pasta absorbs the moisture
Name two key factors to consider when developing main course salads for a menu.
cost, seasonality, freshness, texture, ease of eating, customer appeal
When were most meats, fruits, and vegetables harvested and prepared for storage?
at the end of the growing season
Define a composed salad.
Carefully arrange items on a plate rather than randomly tossing them together.
A base or bed, the body or main ingredient, dressing, and garnish.
What are the three classifications/categories of lettuce?
leaf, butterhear, crisphead
Which type of potato holds its shape best after cooking?
Waxy potatoes such as yukon gold or red
Name two plating guidelines for salads to ensure good presentation.
portion control, balance of toppings, appropriate dressing and garnish, and serving on a chilled plate
Who introduced the brigade system that included the garde manger?
Auguste Escoffier
Name and describe one classic main course salad from history.
Cobb-1937 California
Caesar
Chef’s
Crab or Shrimp Louie
Salad Nicoise
Define microgreens.
Grown in controlled environments- hydroponically; seedlings of various herbs, greens, and vegetables; very fragile; mild flavors; expensive
Name 3 pantry tasks of a garde manger.
•Fruit prep
•Dressings
•Garnishes
•Carving vegetables and fruit for platters
•Peeling fruit
•Making Melon balls
•Carving melons and squash
•Making vegetable and fruit trays
What four components make up an entree salad?
center protein/carb, greens, dressing, garnish
Cities such as modern-day Rome and Salzburg were founded near what natural resource?
a ready source of salt
The word salad is derived from the Roman word for what?
herba salata - salted herb
Spicy greens are less spicy when they are at what stage of growth?
young, less mature
What are important principles for garnish and toppings when preparing salads?
Use them to add interest, flavor, color, and texture. Avoid overcrowding or creating a confusing jumble. Garnish according to season and presentation.
Why should chefs avoid changing the recipes of classic main course salads, and what is an acceptable way to modernize them?
They should be preserved because they have customer expectations. Modernization can be expressed through contemporary ingredient choices or plating- without altering the fundamental recipe.