A (;

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

) is a cool, well-ventilated area where cold dishes (such as

salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

s, , appetizers,

canapé A canapé () is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread (sometimes toasted) wrapped or topped with some savoury food, held in the fingers and often eaten in one bite. Name T ...

pâté ''Pâté'' ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often ser ...

s, and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the "" or "pantry chef". Larger hotels and restaurants may have staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces.

History

The term originated in pre-

Revolution In political science, a revolution (Latin: ''revolutio'', "a turn around") is a fundamental and relatively sudden change in political power and political organization which occurs when the population revolts against the government, typically due ...

ary France, where large, wealthy households designated a kitchen manager to supervise the use and storage of large amounts of foodstuffs. The term literally means 'keeping to eat'. The term is also related to the cold rooms inside castles and

manor house A manor house was historically the main residence of the lord of the manor. The house formed the administrative centre of a manor in the European feudal system; within its great hall were held the lord's manorial courts, communal meals ...

s where the food was stored. These food storage areas were usually located in the lower levels, since the cool

basement A basement or cellar is one or more Storey, floors of a building that are completely or partly below the storey, ground floor. It generally is used as a utility space for a building, where such items as the Furnace (house heating), furnace, ...

-like environment was ideal for storing food. These cold storage areas developed over time into the modern cold kitchen. Most merchants who worked outside noble manors at this time were associated with a

guild A guild ( ) is an association of artisans and merchants who oversee the practice of their craft/trade in a particular area. The earliest types of guild formed as organizations of tradesmen belonging to a professional association. They sometim ...

, an association of persons of the same trade formed for their mutual aid and protection. Guilds would develop training programs for their members, thereby preserving their knowledge and skills. was the name of a guild that prepared and sold cooked items made from pigs. Through this organization, the preparation of hams, bacon, sausages, pâtés, and terrines were preserved. When the guild system was abolished in 1791 following the French Revolution of 1789, took on the responsibility for tasks that had formerly been performed by , who had difficulty competing with the versatile garde mangers due to the limited range of skills involved. The position of "

butcher A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishm ...

" first developed as a specialty within the garde manger kitchen. As both the cost of and demand for animal meats increased, more space was required for the task of fabricating and portioning the raw meats. This increased need for space was due not only to an upswing in the volume of meat sales, but also to the need for separating raw meats from processed foods to avoid cross-

contamination Contamination is the presence of a constituent, impurity, or some other undesirable element that spoils, corrupts, infects, makes unfit, or makes inferior a material, physical body, natural environment, workplace, etc. Types of contamination ...

and the resulting possibility of

foodborne illness Foodborne illness (also foodborne disease and food poisoning) is any illness resulting from the spoilage of contaminated food by pathogenic bacteria, viruses, or parasites that contaminate food, as well as prions (the agents of mad cow disease ...

Modern

Modern can refer to different things in the professional kitchen. In many restaurants, it is a station which is generally an entry-level cooking position within a restaurant, as it often involves preparing salads or other smaller plates which can be heated and quickly plated without significant experience.Described in

Bill Buford Bill Buford (born 1954) is an American author and journalist. Buford is the author of the books ''Among the Thugs'' and ''Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscan ...

, ''Dirt—Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking'' (New York: Knopf, 2020): page 155. In other high-profile classically influenced restaurants and hotels, the position pertains to the classical preparations, which often include pâtés, terrines and elaborate

aspic Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ' ...

References

* Food production operation and management : Aman Publisher India *

Culinary Institute of America Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or ...

. ''Garde Manger: The Art and Craft of the Cold Kitchen''

External links

Gardemanger.com web archive
* Wiktionary: garde-manger {{DEFAULTSORT:Garde Manger Cooking Food services occupations Food storage

History

Modern

See also

References

External links