Label
All
0
Clear all filters

Cold Meats for Buffet Presentation

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

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
Some of the most complex and painstaking work done by a garde manger chef involves preparing large roasts of meat or poultry for a cold buffet. While cooked in the same manner as carving station meats, they are presented in a more elaborate manner. They are included not only as food items but also as decorative centerpieces for the buffet display.

To function as a décor item, a roast must remain largely intact and attractive throughout the service. Thus, you should plan ahead to have enough meat both for service and for display. If the buffet is for a smaller number of guests, the chef prepares a large roast and slices one-half to two-thirds of it for service. The remaining section is placed on the platter as the focal point of the presentation. This large, intact section is referred to as the grosse pièce [gross pee-YEHSS], literally “large piece.” For a greater number of guests, an entire small roast might be used as the grosse pièce, and slices from a separate, larger, roast are arranged around it.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title