How do you ensure proper portion control when preparing items for a cold buffet or catering event? What are some considerations for creating a seasonal garde manger menu?
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what is garde manger Informational
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- How do you create a visually appealing and balanced crudité platter with a variety of dips? What are some considerations for catering to specific dietary needs (e.g., gluten-free, dairy-free, nut-free) in a garde manger setting?
- What are some techniques for creating savory ice creams or sorbets for palate cleansers or appetizers? How do you properly clean and sanitize cutting boards to prevent cross-contamination in the garde manger?
- What are some techniques for creating decorative edible crumbles or streusels for adding texture to cold dishes? How do you properly calibrate and maintain scales used for portioning and measuring ingredients in the garde manger?
- What are some examples of edible flowers used as garnishes in the garde manger? What is a roulade and how is it prepared in the garde manger?
- What are some techniques for making savory foams or airs for garnishing cold dishes from the garde manger? What is the importance of passion and dedication for a career in the garde manger?
- How do you make flavorful savory jellies or gelatins for use in terrines or as accompaniments?
- How do you make flavorful vegetable brines for pickling?
- What is a mousse and how is it made in the garde manger? What are some examples of open-faced sandwiches or tartines prepared in the garde manger?
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