Grande Manager

What do they do?

Plans dishes using fresh ingredients including vegetables, fruits, prepared meats, fish seafood, breads, and cheeses

Create and artistically present Hors d’oeuvres Salads Canapés Fancy sandwiches Fruit, cheese, meat, relish, and combination

trays Garnishes for all types of dishes

Other skills

Manages brigade – team of people to assist

Considers cost of ingredients and time

Considers menu Considers use of different colors and

textures Considers appeal of the food

Equipment

Walk-in and reach-in refrigerator Several ranges Smoker Ice-cube maker Food processor Food slicer or mandoline Individual molds, pastry bags,

garnishing set

Salads

Web information about salads

Garnish

Define garnish and ways to garnish www.howstuffworks.com Choose a type of garnish to try

Cold Platters

Cold Hors D’oeuvres Single-food hors d’oeuvre – jumbo

shrimp Hors d’oeuvre varies – combination

enough for 1 person (10 items) Finger foods – presented on platter,

each guest serves him or her self Crudités Small tarts canapés

Cold Platters

Canapés (sofa) Tiny, open faced sandwiches platform or base then cushion or toppings Base examples

Crackers, crustless bread, sliced vegetable, small pastry shell

Topping (nourishing element) anything

Spread (flavoring) Butter, cream cheese, mayo

Liner (visual appeal) Garnish (visual interest and flavor)

Cold Platters

Fancy Sandwiches Rolled sandwiches

Filled with spread and vegetable, or cheese strips

Bread cut with cookie cutters

Layer just like canapés

Preparing Cold Platters

Crudités Platter of raw sliced vegetables with dip

Canapés and fancy sandwiches Cheese, meat, fruit or combination served

with dip, bread or crackers Fruit and cheese trays Combination trays – antipasto (before pasta) Relish tray with dip

Consider centerpiece, serving portions, and garnish