AKLAN STATE UNIVERSITY-IBAJAY CAMPUS
College of Hospitality and Rural Resource Management
Bachelor of Science in Hospitality Management Program
Ibajay, Aklan
Name: Date:
Course, Year, & Sec.: Rating:
HMPE1 – GARDE MANGER
Activity No. 1
GARDE MANGER OPERATION TERMS
Introduction
It is essential that every person who is engaged in the kitchen operations be thoroughly familiar
with the various terms used in food preparation and cooking. Many of these are not understood by the
average person, because they are foreign terms or words that are seldom employed in other occupations.
However, as they frequently occur in recipes, cookbooks, menus, etc., familiarity with them will enable
one to follow recipes and to make up menus in a more intelligent manner.
I. Objective
1. Familiarize the different terms used in Garde Manger operations.
II. Procedure
1. Define the following terms in the context of culinary operations.
TERMINOLOGY DEFINITION
1. Al dente Al dente describes pasta or rice that is cocked to be firm to the bite.
2. Amandine Prepared or garnished with sliced almonds
3. Amuse-bouche The French were using “amuse-bouche” as a word for appetizers
when
English speakers embraced the culinary term almost quarter of a
century ago. It’s not just any appetizer
4. Aperitif An alcoholic drink before a meal to stimulate the appetite
5. Bake Cooking it in an oven using dry heat
6. Beurreblanc A creamy sauce made with butter, onions or shallots, and vinegar or
lemon juice, usually served with seafood dishes
7. Blanch Is a cooking process in which a food, usually a vegetables or fruit, is
scalded in boiling water after a brief, timed interval, and finally
plunged into iced water or placed under cold running water to halt the
cooking process. Blanching foods helps reduce quality loss over time
8. Canapé A small piece of bread or pastry with a savoury topping, often served
with drinks at a reception or formal party
9. Caramelize A slow cooking process and deep browning
10. Charcuterie A store selling cold cooked meats
11. Chaudfroid A cooked dish of fowl or game, served cold with aspric, jelly, or a
sauce
12. Chiffonade A presentation of shredded or finely cut leaf vegetables, used as a
garnish for soup
13. Concasse To rough chop any ingredients, usually fruit for vegetables
14. Confiture A presentation of preserved fruit
15. Coring To remove the core from a piece of fruit
16. Coulis A thin fruit or vegetable puree, used as a sauce
17. Creaming To make food into a smooth, think liquid
18. Crudités Pieces of raw vegetables such as celery or carrot sticks served as an
hors d’oeuvre often with a dip
19. Curdling It is separate or cause to separate into curds or lumps
20. Dress To arrange equipment, troops, etc in a straight line and a proper
intervals
21. Duxelles A preparation of mushrooms sautéed with onions, shallots, garlic, and
parsley and used to make stuffing or sauce
22. Effiler A French culinary term meaning to prepare green beans for cooking
by breaking off the ends with the fingers, as close as possible to the
tip and removing the strings, if any.
23. Engrastation Is a cooking technique in which the remains of one animal are stuffed
into another animal
24. Fillet A fleshy boneless piece of meat from near the loins or the ribs of an
animal
25. Food presentation A fleshy boneless piece of meat from near the loins or the ribs of an
animal
26. Fusion Is the process of combing two or more things together into one.
27. Galette Is a term used in French cuisine to designate various types of flat
round or freeform crusty cakes, or in the case of a Breton galette, a
pancake made with buckwheat flour usually with a savoury filling
28. Garde Manger Is a cool, well-ventilated area where cold dishes are prepared and
other foods are stored under refrigeration. The person in charge of
this area known as the chef garde manager or pantry chef
29. Garnish is an item or substance used as a decoration or embellishment
accompanying a prepared food dish or drink
30. Hors d’ oeuvres Appetizer or starter is a small dish served before a meal in European
cuisine
31. Involtini A roulade is a dish of filled rolled meat or pastry.
32. Knead Is a process in the making of bread or dough, used to mix the
ingredients and add strength to the final product
33. Macerate Is a softening or breaking into pieces using a liquid.
34. Marinade Is the process of soaking foods in a seasoned, often acidic, liquid
before cooking
35. Mise-en-place Is a French culinary phrase which means “putting in place” or
“everything in its place”
36. Mother sauce In French cuisine, the mother sauces, also known as grandes sauces
or leading sauces, are a group of sauce recipes upon which many
other sauces – “daughter sauces” or “small sauces”- are based
37. Noke is a culinary tern used by the Maori of New Zealand to refer to
earthworms, some types of native worms are local delicacies
38. Pellicle Is a skin or coating of proteins on the surface of meat, fish or poultry,
that allows smoke to better adhere to the surface of the meat during
the smoking process
39. Picada Is one of the characteristic sauces and culinary techniques essential
to Catalan cuisine
40. Pickle lifter Is a device for elevating food from a container to make it more
accessible for extraction
41. Pickling Suitable for being pickled or used in making pickles
42. Potee A potee is a French culinary term which, in general, refer to any
preparation cooked in an earthenware pot
43. Praline A smooth, sweet substance made by boiling nuts in sugar and
grinding the mixture, used especially as a filling for chocolates
44. Puree A smooth, creamy substance made of liquidized or crushed fruit or
vegetables
45. Q. texture The texture is found in both savoury and sweet foods, and is most
often used to describe foods that contain some kind of starch like
noodles, tapioca pearls and fish balls
46. Quadriller Is a term that means to make criss-cross lines on the surface of food.
It is just a way of improving food presentation and making it look
more interesting
47. Quenelle French cookery. A dumpling of finely chopped fish or meat that is
poached in water or stock and usually served with a sauce
48. Recovery time The time required for a material or piece of equipment to resume its
former or usual condition following an action, such as the passage of
a current through electrical equipment
49. Rillettes Is a preservation method similar to comfit where meat is seasoned
then slow cooked submerged in fat and cooked at an extremely slow
rate for several hours
50. Roulade A dish cooked or served in the form of a roll, typically made from a flat
piece of meat, fish, or sponge cake, spread with a soft filing and
rolled up into a spiral
51. Shuck To remove the shell or natural covering from something that is eaten
52. Sous-vide Also known as low temperature long time cooking, is a method of
cooking in which food is placed in a plastic pouch or a glass jar and
cooked in a water bath for longer than usual cooking times at a
precisely regulated temperature
53. Steeping Is the soaking in liquid of a solid, usually so as to extract flavours or
to soften it
54. Stuffing Filling, or dressing is an edible mixture, often composed of herbs and
a starch such as bread, used to fill a cavity in the preparation of
another food item
55. Sugar panning Or simply panning, is a method for adding a candy “shell” to candy or
nuts
56. Toss To mix the ingredients of a food dish, such as salads and pasta, by
using light lift and drop method
57. Unleavened Bread is any of a wide variety of breads which are prepared without
using raising agents such as yeast
58. Vandyke A cooking term that refers to cutting zigzags in the edges of fruit and
vegetables halves to be used as a garnish
59. Whip A utensil used for mixing food ingredients being prepared for baking
or serving
60. Zest A piece of the peel of a citrus (such as an orange or lemon) used s
flavouring
References:
FORMAT
Books
Sample only
Alred, G. J., Brusaw, C. T., & Oliu, W. E. (2009). The business writer’s handbook. New York, NY: St
Martin's Press.
On-line Resources
Sample only
Best, A. (2004). International history of the twentieth century. Retrieved from http://www.netlibrary.com
Flesch, R. (n.d.). How to write plain English. Retrieved April 12, 2009, from
http://www.mang.canterbury.ac.nz/writing_guide /writing/flesch.shtml
Global warming. (2009, June 1). Retrieved June 4, 2009, from
http://en.wikipedia.org/wiki/Global_warming
Radio New Zealand. (2008). Annual report 2007-2008. Retrieved from
http://static.radionz.net.nz/assets /pdf_file/0010/179676/Radio_NZ_Annual_Report_2008.pdf
