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Coating and Decorating Procedures

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
Now you are ready to learn about the coating and decorating procedure in depth. Aspic and chaud-froid work requires a great deal of organization. Here are guidelines that will help you set up an organized workspace.
As you progress through the multiple steps of the procedure, be neat, and clean up as you go. Keep excess coating sauces free of contaminants and reserve them for future use. As you finish with a piece of equipment, remove it from your work surface to the bus tub. A clean and orderly workspace makes the job faster and easier.

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