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...
Equipment found in the larder
LARDER EQUIPMENT
1. MINCING MACHINE AND FOOD PROCESSORS
· These two machines have an important function in the larder. The mincer is used for the mincing...
LARDER CONTROL
LARDER CONTROL
If the larder is to be run efficiently and economically ,it is essential that the chef Garde Manger should exercises strictest possible control...
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...
YIELD TESTING
YIELD TESTING
Most foodservice products are delivered in the AP or As Purchased state. This refers to the weight or count of a product, as delivered to the foodservice...
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...
DUTIES & RESPONSIBILITIES OF LARDER CHEF
Larder Or Larder Kitchen Definition
Larder Kitchen or the Garde Manger is the department in the hotel that is responsible for storage of perishable foods...
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...
SAUSAGE
A. INTRODUCTION TO CHARCUTIERIE :
INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around...
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...
