Salad Dressings and Salads

In the days before modern refrigeration, the pantry was the storeroom where food products were kept before being brought into the kitchen. Because this room was cooler than the kitchen, it was especially suited as a work area for the production of cold food, especially aspics, chaud-froids, and other elaborate buffet preparations. In kitchens around the world, this department is often referred to by its French name, garde manger (gard mawn zhay).