Functions of The Larder
Functions of the Larder
In the modern day catering business this department has become one of the most important departments, since it is dealing with...
Types of Galantine & and how it is made
What is GALANTINE ?
A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold,...
Larder Introduction
Larder, Garde Manger, Cold kitchen
The term Garde Manger originally identified a storage area. Preserved foods such as Hams, sausages, bacon, cheese, etc. were held...
RESPONSIBILITIES OF THE LARDER SECTION
RESPONSIBILITIES OF THE GARDE MANGER DEPARTMENT
1) Butchery (including the fish mongery & ecaillage)
2) Marinated Products
SaladsPickled Products – Vegetables, Fruit, Fish and MeatsBrines / Cures – Smoked...
Use of Herbs and Wine in Cooking
Ideal uses of wine in cooking
THE USES OF WINE IN COOKING:
MarinadesBoth red and white wine are used as marinades for meat. One of the...
FORCEMEATS
FORCEMEATS
The term Forcemeat or farce, is used to describe the basic mixture that needs to be prepared in order to produce charcuterie products.
The word...
Appetizers Classification
Appetizers Classification
Appetizers are generally finger foods usually served prior to a meal, or in between mealtimes, and are also called hoes oeuvres, antipasti, or...
Parts of Sandwich- PDF Included
In this post we will be looking at : Parts of Sandwich, Types of Sandwich Fillings, Selection of Sandwich breadA sandwich is a food typically consisting...
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 natural tenderizing to take place.
AP required: As-purchased amount...
