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...
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...
Types of Sandwiches
TYPES OF SANDWICHES
1). Sandwich Cake: Those look like iced layer Cakes and for these , round bread loaves are used .They are sliced in two...
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...
PROCESSING OF HAM & BACON
Bacon processing
Fresh pork bellies are shipped to processing companies in large containers called “combo bins.”
Individual bellies undergo the following before being converted into sliced...
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...
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...
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...
Preparation of mousseline
Mousseline
Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its...
Green bacon
Green bacon
What is Green bacon?
Green bacon is a fresh, non-smoked style of cured bacon. As this recipe contains no nitrates, the bacon will stay...
