A garde manger (French for "keeper of the food") is a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés 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, Thai fruit and vegetable carvings, butter, salt dough or tallow.
The term "garde manger" originated in pre-Revolutionary France. At that time, maintaining a large supply of food and beverage was an outward symbol of power, wealth and status. It is because of this duty of supervising the preserving of food and managing its utilization that many interpret the term "garde manger".
In cooking, al dente (//, Italian pron. /alˈdɛnte/) describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through.]citation needed[ Keeping the pasta firm is especially important in baked or "al forno" pasta dishes, where the pasta is cooked twice. The term "al dente" comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness.
Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
The cuisine of the Americas is made up of a variety of food preparation styles.
Canadian cuisine varies widely depending on the regions of the nation. The three earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British and Scottish cuisines, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders. With subsequent waves of immigration in the 19th and 20th century from Central, Southern, and Eastern Europe, South Asia, East Asia, and the Caribbean, the regional cuisines were subsequently augmented.