What are some common mistakes to avoid when preparing vinaigrettes in the garde manger? How do you properly clean and maintain a slicer in the garde manger?
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- What are some techniques for creating decorative fruit carvings for buffets or platters? How do you safely handle and prepare raw fish for items like ceviche or tartare in the garde manger?
- What are some tips for making visually appealing and stable canapés for a large event? How do you scale recipes accurately for large-batch production in the garde manger?
- How do you make flavorful stocks from vegetable scraps for use in cold soups or aspics?
- What is the importance of seeking feedback and continuously improving one's skills in the garde manger?
- What is the importance of understanding different dietary philosophies (e.g., paleo, keto) and offering suitable options from the garde manger? What are some examples of savory syrups or reductions used to enhance the flavor of cold dishes from the garde manger?
- What are some methods for making flavorful fruit vinegars for use in dressings or marinades?
- What are some techniques for making decorative borders or edgings for cold platters? How do you handle and store eggs safely for use in mayonnaise and other garde manger preparations?
- What are some methods for making flavorful vegetable essences or hydrosols for use in delicate garde manger preparations?
- How do you incorporate different types of edible papers or films into modern garde manger presentations? What are some considerations for cross-training garde manger staff with other kitchen stations?
- Functions of a Garde Manger
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