garde-manger的意思|示意

美 / 'ɡɑ:dm'eɪndʒər / 英 / 'ɡɑdm'eɪndʒər /

n. 冷盘部


garde-manger的用法详解

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Garde-manger (French for \\"keeper of the food\\") is a French culinary term used to describe a person in charge of cold dishes and other food items that require a cool environment for optimal storage. Typically, this role is held by a chef or a sous chef in a kitchen.

The garde-manger takes care of all items that are stored in refrigerators, including raw meats, cooked dishes that need to be cooled, cold sauces and dressings, and hors d’oeuvres. This person is also responsible for ensuring that all food items are stored correctly and safely, as proper storage is essential to food safety.

In addition to storing food, the garde-manger is also responsible for preparing cold dishes, such as salads, charcuterie platters, pates, and terrines. They may also be responsible for making cold appetizers, such as crostini and bruschetta.

Beyond the kitchen, the garde-manger may also be responsible for overseeing the buffet table at a restaurant or catering event. This involves setting up the buffet table, arranging the food in an aesthetically pleasing manner, and ensuring that all food items are correctly labeled and properly refrigerated.

The garde-manger is an important role in the kitchen, as it is responsible for ensuring that food is stored, prepared, served, and consumed in a safe and efficient manner.

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garde-manger相关短语

1、 garde-manger chef 冷盘部厨师,冷盘部厨师长

2、 Sous Chef - Garde Manger 冷房副主厨

3、 Garde Manger 冷餐厨房

4、 Garde Manger Sous Chef 副厨师长