The garde manger is responsible for the preparation of which type of items in the kitchen?

The role of the garde manger primarily focuses on the preparation and presentation of cold dishes, which can include salads, cold appetizers, cheeses, and charcuterie. This position is crucial in the kitchen as it not only involves crafting aesthetically pleasing cold plate presentations but also requires knowledge about food safety and proper storage for perishable items.

Cold food items are often the first courses served and require skill in flavor combinations, garnishing, and presentation techniques. Since cold dishes are typically made ahead of time and require meticulous attention to detail, the garde manger ensures that these items are not only delicious but also visually appealing, contributing to the overall dining experience.

In contrast, the other choices suggest responsibilities that fall outside the garde manger's traditional framework. For example, hot dishes are typically handled by the chef de partie or line cooks. Desserts and pastries are the specialty of the pastry chef, while a focus on meat dishes aligns more with the responsibilities of a saucier or grill cook. Therefore, it is clear that option B accurately reflects the specialized role of the garde manger in the kitchen.