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 in this area, cold foods for Banquets and Buffets are arranged here. Over the years this term evolved to mean more than just a storage area. It now also indicates a station in the professional kitchen, responsible for preparing Cold foods, Buffets, Decorative pieces, etc. and it‟s Chefs who prepare them. Definition: The Larder is a department set aside for the storage of all perishable foods both raw and cooked and is also used for processing and preparation of all cold items served
Functions:
The Larder or Garde Manger or Cold Kitchen is a department in the professional kitchen for
1. The storage of all perishable raw food items which needs a storage temperature of minus – 18 degree C. 2.The storage of all prepared and cooked items like cold appetizers, cold meats, cold sauces, salads etc. and all cold items found on the Menu. In order for the Larder to function properly, it is essential that the Larder is separate from the hot Kitchen and is located in a cool place but not very far. It must be well lit, airy and well ventilated; it must be sufficiently spacious for staff to carry out their duties in a hygienic and efficient manner. And it must be equipped with the necessary fittings, plant and machinery, tools, etc. in accordance with the and/or quality of work.
Sub – Sections of the Larder Kitchen Its main responsibility is to cater to the requirements of the Hot Kitchen for raw materials such as fish fillets, steaks, etc, and to supply the finished products as required by the Room Service, Buffets, Banquets, etc, for all cold dishes.
The Sections of the Larder can be divided depending on the volume of work into: –
1 BUTCHERY.
2 FISH MONGERY.
3 HORS D‟OEUVRE / COLD SAUCES.
4 SALADS.
5 COLD BUFFETS.
6 And MASALAS in the Indian context.
The Area which processes raw materials like meat, fish, etc, is the Butchery and the Fish Monger. Basic cuts are produced, marinated, roasted, smoked, or poached over here. The portion or cuts or joints are prepared according to the demands from the different outlets within the hotel. The following products are produced: –
1 . Gelatine products :
Aspic
Mouses, Mousseline
Colees
Chaud-froid sauces
Cold Soups
2 . Marinated Products :
1 Salads
2 Brines and Cures
3 Pickled products
4 Smoked Products
3 . Forcemeats for Galantines, Pâtés, Sausages, Terrines, Quenelles, Timbales, R oulades, etc.
4 . Piece Montee or Centerpieces or Non – Edible Displays:
1 Ice carvings
2 Tallow sculpture
3 Salt dough sculpture
4 Fruit and vegetable displays
5 Pastillage
6 Jelly logos
7 Thermocol displays
5 Cold Hors-d’oeuvres
6 Sandwiches
7 Specialty items such as, Caviar, Oysters, Snails, Foie grass, cheese, etc.
