Garde Manger, including: Food Preservation, Forcemeat, Ham, Nitrate, Smoking (cooking), Salad, Bacon, Sausage, Hors D'oeuvre, Drying (food), ... Casing (sausage), Pâté, Aspic, Food Processor

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More info: Garde manger , meaning "keep to eat" refers to a cool, well-ventilated area where cold dishes (such as salads, hors d'Å“uvres, appetizers, canapes, pates and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger. Larger hotels and restaurants may have garde manger staff perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, butter, salt dough or tallow.