Which term describes the pantry chef responsible for cold foods?

Which term describes the pantry chef responsible for cold foods?

• A. Executive Chef
• B. Sous Chef
• C. Garde Manger
• D. Expediter

Answer: (C)

The term for the person responsible for cold foods is the garde manger. This station handles all cold preparations, including salads, cold appetizers and canapés, charcuterie, terrines and pâtés that are served cold, cold sauces, garnishes, and the plating of cold dishes. They also manage the mise en place and ensure cold items are stored and served safely at the right temperatures. In a kitchen, the executive chef oversees overall operations and menu direction, the sous chef supports the chef in charge and runs the kitchen when the head chef isn’t present, and the expediter coordinates the flow of orders from the kitchen to service. None of those roles focuses specifically on cold pantry preparations like the garde manger does.

The term for the person responsible for cold foods is the garde manger. This station handles all cold preparations, including salads, cold appetizers and canapés, charcuterie, terrines and pâtés that are served cold, cold sauces, garnishes, and the plating of cold dishes. They also manage the mise en place and ensure cold items are stored and served safely at the right temperatures. In a kitchen, the executive chef oversees overall operations and menu direction, the sous chef supports the chef in charge and runs the kitchen when the head chef isn’t present, and the expediter coordinates the flow of orders from the kitchen to service. None of those roles focuses specifically on cold pantry preparations like the garde manger does.