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.

A savory jelly made form clarified stock and congealed by gelatin used to coat cold items

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.

Means hot/cold. The technique traditionally uses a white sauce that is stabilized with gelatin while it is warm. The mixture is then cooled. It is applied as a coating in multiple layers to a cold food product and chilled between each application.

A mayonnaise base, sometimes enriched with cream, and stabilized with gelatin. Used to coat cold food products.

To coat or line a mold with aspic or chaud-froid.

1846–1935, menu planning, service a la Russe, simplified techniques, organized kitchen in 5 “parties.” Classified mother sauces, revolutionized restaurants and hotels.

Escoffier's first book in 1902.

SERVICE "A LA FRANCAISE"

Buffet style pre-Escoffier (Carême).

Food service in courses the way we eat now.

Responsible for pastries (Puff, pâte brisée) sweet or savory.

Hot dishes like soups, vegetables, as well as sweets.

The cooking or roasting of meats.

Stocks, all sauces (second in command in the kitchen). Would oversee plates as they go out.

A drum-shaped mold, usually containing a forcemeat, mousse, or custard. Usually savory.

(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.

(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.

(Coffee process) Neutral spirits are placed in the bottom of a large tank, with flavoring agents such as fruit, in a basket-like container at the top. The spirits are pumped from the bottom, sprayed over the flavoring agents, and drip back to the bottom.

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Intensive French

CSCA - Garde Manger 1 & 2

Term	Definition
GARDE MANGER	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.
ASPIC	A savory jelly made form clarified stock and congealed by gelatin used to coat cold items
GALANTINE	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.
CHAUD-FROID	Means hot/cold. The technique traditionally uses a white sauce that is stabilized with gelatin while it is warm. The mixture is then cooled. It is applied as a coating in multiple layers to a cold food product and chilled between each application.
COLLE	A mayonnaise base, sometimes enriched with cream, and stabilized with gelatin. Used to coat cold food products.
CHEMISER	To coat or line a mold with aspic or chaud-froid.
ESCOFFIER	1846–1935, menu planning, service a la Russe, simplified techniques, organized kitchen in 5 “parties.” Classified mother sauces, revolutionized restaurants and hotels.
CAESAR RITZ	Great hotelier.
LE GUIDE CULINAIRE	Escoffier's first book in 1902.
SERVICE "A LA FRANCAISE"	Buffet style pre-Escoffier (Carême).
SERVICE "A LA RUSSE"	Food service in courses the way we eat now.
PATISSIER	Responsible for pastries (Puff, pâte brisée) sweet or savory.
ENTREMETIER	Hot dishes like soups, vegetables, as well as sweets.
ROTISSEUR	The cooking or roasting of meats.
SAUCIER	Stocks, all sauces (second in command in the kitchen). Would oversee plates as they go out.
TIMBALE	A drum-shaped mold, usually containing a forcemeat, mousse, or custard. Usually savory.
DISTILLATION	(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.
MACERATION	(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.
PERCOLATION	(Coffee process) Neutral spirits are placed in the bottom of a large tank, with flavoring agents such as fruit, in a basket-like container at the top. The spirits are pumped from the bottom, sprayed over the flavoring agents, and drip back to the bottom.

Created by: CSCAStudy

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