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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. List and describe the three basic coating sauces used in garde manger work. Explain at least one way you would use each of these sauces.
  2. Compare and contrast the two market forms of unflavored dry gelatin. Which of these is typically used for garde manger work in North America? Why is it preferred?
  3. What term is frequently used to describe the rehydration process for unflavored dry gelatin? Explain how this process is accomplished for each of the gelatin market forms.
  4. List and describe the four steps in preparing and using a gelatinized liquid. Give the basic ratio of granular gelatin to liquid you would use to achieve a medium set.
  5. List and describe the four steps in preparing an aspic.
  6. Translate the French term chaud-froid. List the two meanings of the culinary term chaud-froid. Describe the primary application for chaud-froid sauce in modern garde manger work.
  7. List the five steps in the preparation of chaud-froid sauce.
  8. Define mayonnaise collée. How it is made, and how and when it is used?
  9. Discuss surface décor for coated foods. Explain what it is made of and how it is prepared. List and describe some of the tools used to create it.
  10. How you would set up a workspace for aspic and chaud-froid work? Include the equipment and food ingredients you need as well as the amount of space and the preferred particular location in the kitchen.
  11. List the eight basic steps in coating and decorating work.
  12. List and describe at least four applications for aspic, chaud-froid, and mayonnaise collée other than coating the surface of large and small food items.

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