Garde Manger comes from the French phrase "to protect or guard" the "manager", a place where animals were kept in ancient times / it translates to guarding or keeping edibles
Modern large kitchens refer to this area as the pantry section, cold kitchen, or garde manger
This is the area in the kitchen where all cold foods are prepared and stored
The cook of the chef in charge of the cold kitchen is referred to as chef garde manager
Charcuterie is the production of sausages, pates, terrines, galatines, and cold soups and other cold kitchen items
Smoking salting and drying were the chief methods of his earliest preservation systems
Intermezzo - to cleanse the palate between courses / it is usually cold, acidic sorbet
Apicius - was a roman gourmand of incredible wealth, he or one of is ancestors left recipes and is credited with writing the first cookbook
Liquamen or Garum - a fermented condiment used in Roman cooking, consists of salted fish fermented in open cats for 2 to 3 months. The sauce is not unlike the modern fish sauce popular in Viet Nam or Indonesia
Trenchour - wooded boards that food was served on then replaced with loaves of bread in rectangular shapes. These loaves of bread were called Trenchers - used to sop up the juices from the meats / this unsanitary practice helped to spread the great plagues of the day
Prosciutto ham is from Parma, Italy
Serrano ham is from Spain
Westphalian ham is from Germany
Bologna is from Bologna, Italy
Frankfurters is from Frankfurt, Germany
Scots stuffed lamb stomachs with barley, suet and chopped innards and called it Haggis
The Irish stuffed blood and fatback into sausage casings and called it Black Pudding
Germans used the pork livers for Leberwurst
Pemmican - was a mixture of fatty game or buffalo meat pounded into a pasted and flavored with dried wild berries / it means "the least food with the most nourishment"
Pieces montees - during the 18th century and the beginning of the 19th century, elaborate edible buffet and table decorations came back into fashion
Marie Antoine Careme - (1783 - 1833) was the most famous author and culinary artist of this age / he was also the chef to King George IV / he can be considered the benchmark of all future chef garde manger/ "the father of haute or grand cuisine
Grand kitchens were formed into separate departments. Each recipe was broken down into many components and prepared and cooked by specialized cooks called "chefs de partie"
French Chef August Escoffier (1846-1935) - the foremost in the development of these systems or batteries. Organized kitchens into clearly defined stations
Escoffier considered the "father of modern French cuisine", "king of the kitchen" and his pioneering work is considered the foundations of much of our modern techniques and terminology
Pantry - is derived from paneterie, "bread room". A storage place for bread and condiments and for tableware between the kitchen and the dining room
Types of Scoop / Amounts it holds
#12 - 2.7 fl oz.
#16 - 2 fl oz.
#20 - 1.6 fl oz.
#30 - 1.1 fl oz.
