>"A.C." says:
>
>>David Hare-Scott wrote:
>>
>> I had not met this term before so I rushed off to look it up. Most
>sources
>> say it means a larder of some sort or one who controls same. This doesn't
>> seem to make sense in the context. Ellen is there something that I am
>> missing here?
>>
>> David
>>
>
>no david you're not missing a thing. here is the definition of garde manger
>from the epicurious.com food dictionary
>
>garde manger
>[gahrd mahn-ZHAY]
>A French term for the cool, well-ventilated pantry area (usually in hotels
>and large restaurants) where cold buffet dishes are prepared and other foods
>are stored in refrigerated units. Some of the items prepared in a garde
>manger are salads, PÂTÉS, CHAUD-FROIDS and other decorative dishes. The
>person in charge of this area is known as chef garde manger


I think the "prep" term yoose want is:

mise en place
[MEEZ ahn plahs]
A French term referring to having all the ingredients necessary for a dish
prepared and ready to combine up to the point of cooking.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````