Home Ihm 5th sem notes Bsc Food Production Notes sem 5 LAYOUT OF THE LARDER SECTION

LAYOUT OF THE LARDER SECTION

Amit Kumar
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LAYOUT OF THE LARDER SECTION

Larder of a 5 star operational kitchen will be segregated into the following section-

1. Hors d’oeuvres and salad section having two sinks, work tables, storage racks and cupboards, refrigerator, gas range, and pickup counter.

2. Poultry and Butchery section with a butcher’s block, work table, refrigerators, deep freeze, mincing and slicing machine, sinks.

3. Fish section having live fish tanks, two sinks, work tables, refrigerator, deep freeze.

4. A general section with work tables.

5. Cold rooms with deep freezer and walk-in facility.

6. A weighing scale next to the entrance.

7. Chef’s office

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Amit Kumar
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