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...
Uses of Chaud Froid
Uses of Chaud Froid
Galantines, timbales, terrines, whole or smaller joints of poultry and ham are some of the products that can be coated with...
Salt dough
SALTILLAGE
Basic Salt Dough for Sculptures
1 cup cold water
1 cup corn starch
2 cups warm popcorn salt.
Combine the water and cornstarch. Mix well over medium heat,...
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...
Difference Between Mousse and Mousseline
Difference Between Mousse and Mousseline
Mousse:
A mousse is soft prepared food that incorporates air bubbles to give it a light and airy texture. It can...
CUTS OF HAM, BACON & GAMMON
CUTS OF BACON
Streaky & Flank Bacon
These are used diced for soups or to add flavour to stews.
For Boiling & Stewing
All cuts are suitable. but...
The Ultimate Guide to Sandwiches PDF Included
If looking for the Sandwiches pdf please go to the bottom of the page.
Sandwiches so what are they ?
A sandwich is a food typically consisting of...
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...
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 may be...
LIAISON WITH OTHER DEPARTMENTS
LIAISON WITH OTHER DEPARTMENTS
The Larder is both a storage department for most perishable foods and a preparation department for such foodstuffs. The Larder staff,...
