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Questions for Discussion

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. Explain the origin of the term garde manger, and list its three meanings.
  2. Discuss early methods of food preservation. Explain how food preservation evolved into the craft of garde manger.
  3. Name the three most important chefs of the French classical cuisine period, and list their accomplishments. How did each of these chefs influence garde manger?
  4. Discuss nouvelle cuisine. List its Ten Commandments, and explain how these guidelines changed French cooking. What was its impact on garde manger?
  5. List and discuss the 12 attributes and characteristics of a successful garde manger chef. Which of these qualities do you already possess? How will you develop those you lack?
  6. List and define the six basic types of service.
  7. Discuss opportunities in garde manger food service. Choose one or more garde manger career options you think you would enjoy. List both the pros and cons for your choice(s).
  8. Draw a garde manger service line map for a cold appetizer menu. Draw a station map for one of the stations on your line.

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