Contents: Introduction, Functions of Garde manger.
Cold cuts (charcuterie): sausage, ham, bacon, pate, and terrine, and galantine, aspic making and curing,
Hors d’oeuvre introduction, and classification with examples.
Appetizers: Introduction and types with examples.
Sandwiches and canapés: Introduction, classification, guidelines while preparing, base, spreading, fillings, toppings, garnishes and accompaniments of
sandwich.
Short Important Questions
- Define the term terrine. (1 Mark, May 2025) (1 Mark, 2018)
- How do you differentiate appetizer and hors d’oeuvre? (1 Mark, May 2025)
- What do you understand by ‘Aspic’? (1 Mark, May 2025)
- How is Bacon cured? (1 Mark, May 2025)
- What are the different techniques of curing ham? (1 Mark, 2016)
- Define Aspic. (1 Mark, 2016)
- What is hors d’oeuvre? (1 Mark, 2016)
- List the ingredients required for Thousand Island dresssing. (1 Mark, 2016)
- What are the components of sandwich? (1 Mark, 2017)
- Define dressing. (1 Mark, 2017)
- List parts of salad. (1 Mark, 2017)
- What do you mean by bacon? (1 Mark, 2018)
- List down four different hot hors d’ oeuvres. (1 Mark, 2018)
- Write down four types of caviar. (1 Mark, 2018)
- What do you mean by charcuterie? (1 Mark, 2018)
- Define canapes. (1 Mark, April 2019)
- What do you mean by ham? (1 Mark, April 2019)
- Define garde manger. (1 Mark, April 2019)
- Define a term “Curing” in sausage making. (1 Mark, Sept 2022)
- Name any two fresh cream-based dressing. (1 Mark, 2023)
Long Important Questions
- Mention the guidelines for preparing sandwiches and canapes. (5 Marks, 2025)
- Define garde manger. Explain in detail about different sections of garde manger. (10 Marks, May 2025)
- Describe the golden rules of making salad. (5 Marks, 2016)
- What are the functions of a garde manger? Describe about appetizers and its types with suitable examples. (10 Marks, 2016)
- Classify hors d’oeuvre. Explain them with example of dishes. (5 Marks, 2017)
- What are the functions of garde manger? Classify salads with example. (10 Marks, 2017)
- Explain the composition of salad. List guidelines for making salad. (5 Marks, 2018)
- Write down the guidelines while preparing base, spreadings, fillings, toppings, garnishes and accompaniments of sandwich. (10 Marks, 2018)
- Explain the composition of salad. (5 Marks, April 2019)
- Write down the differences between pate and terrines. (5 Marks, April 2019)
- Write down the guidelines of making salads with one example. (5 Marks, April 2019)
- Write down the aspic making process. (5 Marks, Sept 2022)
- Describe the different types of dressing.
- Illustrate the types of sandwich. (5 Marks, Sept 2022)
- Define garde manger. List down the roles of garde manger. (5 Marks, 2023)
- Explain forecemeat with examples. How is cutting of Sausages done? (10 Marks, 2023)
Introduction to Garde Manger
The word Garde Manger comes from the French language and means “to keep or preserve food.” In hotel kitchens, garde manger refers to the cold kitchen or larder department.
The garde manger chef, also called the pantry chef or larder chef, is responsible for planning, preparing, and presenting cold foods in an artistic and attractive way. This section mainly deals with foods that are served cold or need special cold storage.
The garde manger department prepares items such as:
- Salads and dressings
- Cold sauces
- Sandwiches and canapés
- Hors d’oeuvres and appetizers
- Cold platters
- Pâtés, terrines, and other cold meat items
It is also the department where perishable foods like meat, fish, poultry, cheese, fruits, and vegetables are stored, processed, and issued.
In large hotels and restaurants, the garde manger section may also be responsible for:
- Cold buffet displays
- Ice carving
- Fruit and food decorations
Because of this, garde manger is not only concerned with food preparation, but also with food storage, hygiene, and presentation.
Functions of Garde Manger
The functions of the garde manger department are wide and important. They can be divided into the following main areas:
- Preparation of Cold Foods
The garde manger prepares all types of cold and chilled dishes, including:- Salads and cold starters
- Cold soups
- Sandwiches and canapés
- Hors d’oeuvres and appetizers
- Cold cuts and cured meats
- Pâtés, terrines, and galantines
These items must be prepared with great care, as they are often eaten without reheating.
- Storage and Preservation of Food
Another major function of garde manger is the storage of perishable food items, such as:- Meat, poultry, and fish
- Sausages and cold meats
- Cheese and dairy products
- Fruits and vegetables
These foods are stored in cold rooms and refrigerators at correct temperatures to prevent spoilage and food poisoning.
- Larder Control
Because this department handles costly and highly perishable food, strict control is essential. The chef garde manger must ensure:- Proper ordering (indenting) so that there is no over-stocking or shortage
- Checking quality and quantity of all supplies received
- Correct storage temperature for different food items
- Protection from contamination by insects, vermin, or other foods
- Proper portion control to avoid waste
- Regular stock rotation using the first-in-first-out method
- Maintaining cleanliness and hygiene
- Reducing wastage and preventing pilferage
- Maintaining daily stock records for proper planning
These controls help the department work efficiently and reduce food cost.
- Presentation and Display
Garde manger also looks after the visual appeal of food.
It prepares:- Cold platters
- Buffet arrangements
- Fruit and vegetable carvings
- Ice carvings
- Decorative edible displays
- Food Safety and Hygiene
The garde manger must follow strict hygiene rules, such as:- Clean work surfaces and tools
- Proper hand washing
- Correct refrigeration
- Safe food handling
- Support to Other Kitchen Departments
The garde manger also supports the hot kitchen by:- Supplying pre-prepared meats, salads, and garnishes
- Providing cold accompaniments and side dishes
- Preparing items needed for banquets and buffets
This helps the entire kitchen run smoothly.
Cold Cuts (Charcuterie)
Charcuterie is a traditional part of the garde manger kitchen that deals with the preparation, preservation, and presentation of meat products. The word charcuterie comes from the French words “chair” meaning flesh and “cuit” meaning cooked. It originally referred to the art of preparing pork and other meats in ways that allowed them to be stored safely for a long time.
Traditionally, charcuterie was mainly based on pork, because it was widely available and suitable for curing and smoking. Over time, the practice expanded to include beef, poultry, game, and seafood, making charcuterie an important and skilled branch of cold kitchen work.
In modern kitchens, charcuterie is also seen as a style of serving. Today it often appears as an attractively arranged platter or board of cured meats, cheeses, breads, fruits, nuts, pickles, and condiments. This modern presentation is commonly served as an appetizer or hors d’oeuvre, offering a balance of salty, sweet, smoky, creamy, and tangy flavours.
| A charcuterie board is an attractively arranged serving platter that includes a variety of cured meats, cheeses, breads or crackers, fruits, nuts, and condiments, designed to offer a balance of flavours and textures as an appetizer or light meal. |
| Charcuterie is the art of preparing, preserving, and presenting meat products—especially pork—using methods like curing, smoking, and cooking. |
Sausages
The word sausage comes from the Latin word “salsus”, which means “salted” or “preserved by salting.”
A sausage is a meat product made by chopping, grinding, or mincing meat, mixing it with salt, spices, and other ingredients, and then filling it into a casing of a particular shape and size.
Sausages are usually made from:
- Pork
- Beef
- Veal
- Or a mixture of meats
The casing is traditionally made from animal intestine, but in modern production it may also be synthetic.
| A sausage is a coarse or finely comminuted meat product prepared from one or more types of meat or meat by-products, containing water, seasonings, and curing agents, and usually filled into a casing. |
Sausage making is one of the oldest methods of food preservation. Meat is preserved in sausages by:
- Salting
- Curing
- Drying (sometimes with fermentation or culturing)
- Smoking
- Freezing
These methods help to:
- Increase shelf life
- Improve flavour
- Prevent spoilage
Parts of Sausage
A sausage has two main parts:
- Casing
- Fillings
Both are equally important for the shape, quality, safety, and taste of the sausage.
A. Casing
The casing is the outer covering of the sausage. It holds the filling together and gives the sausage its shape and size.
Natural casings are the traditional and most widely used casings in sausage making. They are made from the intestines of animals such as:
- Hog (pig)
- Sheep (Lamb / Mutton)
- Wild Boar
- Cattle / Beef
Preparation of Natural Casings
Before being used, natural casings must be properly cleaned and prepared:
- The intestines are flushed thoroughly from inside to remove all waste matter.
- They are then soaked in a chlorine solution to disinfect them.
- Sinews, blood vessels, and fat sticking to the inside must be carefully removed.
- They should not be over-handled, as they can easily tear or puncture.
- Natural casings must be kept refrigerated at all times to prevent spoilage.
The ideal storage temperature for natural casings is 40°F to 45°F.
Functions of Natural Casings
- Hold the meat mixture in place
- Give the sausage its shape and size
- Affect the appearance of the sausage
- Improve the mouthfeel when eaten
Advantages of Natural Casings
- They are semi-porous, allowing deeper smoke penetration
- They absorb flavours and release fat better
- They usually hold their shape well and do not burst easily during cooking
- They are edible and do not need to be removed before eating
- They have a natural colour and better appearance
Caul Fat as a Natural Casing
Caul fat is a thin, membrane-like lining of the stomach. It looks like a spider-web with streaks of fat.
Caul fat is used to make flat sausages such as:
- Crepinette
- Loukanika
It is especially useful because it can wrap items of uneven shape and size.
Types of Natural Casings
- Sheep Casings
- Made from sheep intestines
- Very thin and delicate
- Used for small, fine sausages like breakfast sausages and frankfurters
- Considered the highest quality natural casing
- Hog (Pig) Casings
- Made from pig intestines
- The most commonly used casing
- Used for medium and large sausages like bratwurst and chorizo
- Beef Casings
- Made from cattle intestines
- Thicker and stronger
- Used for large sausages like bologna and salami
- Caul Fat (Fat Netting)
B. Synthetic Casings
Synthetic casings are artificially made sausage coverings used in modern sausage production. They are made from materials such as:
- Cellulose
- Collagen
- Plastic
These casings are made to be uniform, strong, and easy to handle, especially in commercial sausage making.
Functions of Synthetic Casings
- Hold the meat mixture in shape
- Give sausages a uniform size and appearance
- Help in easy handling during stuffing and cooking
- Improve efficiency in large-scale production
Advantages of Synthetic Casings
Synthetic casings are popular because:
- They are strong and do not tear easily
- They have uniform size and thickness
- They are easy to store and handle
- They are hygienic
- Suitable for mass production
Disadvantages or Limitations of Synthetic Casings
- Some are not edible
- They do not give the same natural bite and flavour as natural casings
- Plastic casings do not allow smoke penetration
Types of Synthetic Casings
- Collagen Casings
- Made from animal collagen derived from animal hides, tendons or bones
- Edible and some are non-edible
- Used for fresh and smoked sausages
- Have a texture similar to natural casings
- Cellulose Casings
- Made from plant fibers
- Not edible
- Usually peeled off after cooking
- Commonly used for hot dogs and frankfurters
- Plastic Casings
- Made from plastic material
- Not edible
- Used for large sausages, pâté, and luncheon meats
- Do not allow smoke to pass through