Home Bsc Semester 5 Bsc Food Production sem 5

Bsc Food Production sem 5

Difference between Icings & Toppings

Frosting is a thick and opaque mixture used for topping and covering the outside (and sometimes filling the inside) of cakes. All frostings...

Larder Introduction

Larder, Garde Manger, Cold kitchen The term Garde Manger originally identified a storage area. Preserved foods such as Hams,...

Equipment found in the larder

LARDER EQUIPMENT 1. MINCING MACHINE AND FOOD PROCESSORS · These two machines have an...

LARDER CONTROL

LARDER CONTROL If the larder is to be run efficiently and economically ,it is essential that the chef...

COMMON TERMS USED IN THE LARDER & LARDER CONTROL

COMMON TERMS USED IN THE LARDER & LARDER CONTROL Aging: Holding meats in coolers under controlled conditions to allow...

YIELD TESTING

YIELD TESTING Most foodservice products are delivered in the AP or As Purchased state. This refers to the weight or count of...

LIAISON WITH OTHER DEPARTMENTS

LIAISON WITH OTHER DEPARTMENTS The Larder is both a storage department for most perishable foods and a preparation...

RESPONSIBILITIES OF THE LARDER SECTION

RESPONSIBILITIES OF THE GARDE MANGER DEPARTMENT 1)    Butchery (including the fish mongery & ecaillage) 2)    Marinated Products

DUTIES & RESPONSIBILITIES OF LARDER CHEF

DUTIES & RESPONSIBILITIES OF LARDER CHEF The responsibilities of the Chef Garde-Manger, therefore, are many and varied. This...

Functions of The Larder

Functions of the Larder In the modern day catering business this department has become one of the most...