Demonstration may include
- creative, advanced arrangement of various food products, using appropriate garnishes (e.g., edible flowers, fruit, vegetables, cheese carvings)
- cold food display (e.g., forcemeats, pâtés, terrines)
- preparation of displays of fruit and cheese, crudités, antipasto, salads and salad dressings, and desserts
- production of cured proteins.
Process/Skill Questions:
Thinking
- What specialty tools are needed for garde manger tasks?
- What distinguishes garde manger from other forms of preparation?
Communication
- What information must be shared between the garde manger station and the workstations?
- 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?