Title: Demonstrate garde manger techniques.
Course: Catering/Banquet Specialization (16052-IV) > Section: Applying Catering/Banquet Food-Preparation Techniques

Demonstration should include

- creative, advanced arrangement of various food products, using appropriate garnishes (e.g., edible flowers, fruit, vegetables, cheese carvings)
- cooked food displayed cold (e.g., forcemeats, pâtés, terrines)
- preparation of displays of fruit and cheese, crudités, antipasto, salads and salad dressings, and desserts.

Process/Skill Questions:

Thinking

- What specialty tools are needed for garde manger tasks?
- What distinguishes garde manger from other forms of preparation?

Communication

- Why is it important to read and comprehend the customer contract?
- Why is communication needed between the chef garde manger and the rest of the staff?

Leadership

- What are some examples of unique duties performed by the chef garde manger?
- Who designates garde manger tasks?

Management

- What is the production flow for garde manger service?
- How can garde manger contribute to the overall dining experience?
- Why are quality food and equipment essential to the operation of the garde manger?