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 over the food stuffs received and stored in the department .This will involve:
1. Checking the quantity and quality of all goods delivered to the larder.
2. Ensuring that all food stuffs are stored at the right temperature and that they can be easily checked.
3. That the food is protected from contamination by vermin.
4. That Portion Control is rigidly carried out eg., a given piece of meat, fish and vegetable should always Produce required portions of steaks, fillets, salads or Hors d’oeuvre.
5. That stocks are regularly turned over.
6. That food is not overstocked.
7. A simply daily stock sheet by each sub department be maintained .
8. Every Possible effort must be made to maintain the highest possible standard of hygeine. Every Precaution should also be taken to discourage Pilferage.
The stock and order sheet should be as simple and easy to keep up to data as possible. A complicated stock sheet requiring too much writing will defect the whole purpose as it will be neglected during busy rush periods, the very time it is needed most. For some sub departments, devising an easy and simple system is reasonably easy. In some cases it is not so easy for example, Also keeping of the stock of food sent in and returned by the cold buffet can be complicated and time wasting if one is to measure every ounce or inch. Therefore it is necessary to accept some rule of thumb Providing it is well supervised . An experienced chef Garde Manger should be able to tell at a glance the weight,or number of Portion of a given joint or cold dish. The butchery department also Presents some Problems and the stock sheet for this department needs careful consideration. Each establishment will devise its own system taking into account its own Problems.
