Chapter 1-6 Larder.ppt

Larder 4/4/2019

indranil Roychowdhury

1

Larder/Cold Kitchen • Larder or Garde Manger is a department set aside for the storage of food, both raw and cooked where food stuffs such as meats, poultry, fish or game are prepared and made ready for cooking. • All cold items featuring in the menu such as Hors d’ oeuvre cold fish or meat, cold sauce or salads and dressing are prepared and dressed. 4/4/2019

indranil Roychowdhury

2

Essential Of Larder • 1) The room must be separated from the kitchen in a cold place at the same time not far of to avoid unnecessary running around. • 2) It should be well lit and airy and well ventilated, spacious to carry out duties in a clean and efficient manner. • 3) Equipped with necessary fittings, plant and machinery, tools in accordance to the volume and quality. 4/4/2019

indranil Roychowdhury

3

Sections Of Larder Hors d’ oeuvre : Hors d’ oeuvre Varies, Muscovite, Single Hors d’ oeuvre. 4/4/2019

indranil Roychowdhury

4

Sections Of Larder Butchery : Fish, Meat and Game are prepared for final cooking. 4/4/2019

indranil Roychowdhury

5

Sections Of Larder Cold Sauces : Ex. Aspic, Chaud Froid ( Tomato, Veloute, White, Made hot mixed with gelatin and coated on the food to give a glaze hence the texture to be smooth ).

4/4/2019

indranil Roychowdhury

6

Sections Of Larder Salads : Can be Green Salad ( Green Vegetable or Lettuce) Simple Salads ( Use of one category of either fruits or vegetables ex Celery or Cucumber Salad ) Compound Salad (A combination of fruits, vegetables and meat which are laced with dressings). 4/4/2019

indranil Roychowdhury

7

Sections Of Larder Force Meats: For making of Cold Meat, Galantines, Pates, Terrines.

4/4/2019

indranil Roychowdhury

8

Sections Of Larder

Seasonings :SaltsVineg ar etc.

4/4/2019

indranil Roychowdhury

9

Sections Of Larder

Brines : Curing, Marinades etc.

4/4/2019

indranil Roychowdhury

10

Sections Of Larder Sandwich : (Conventional Sandwich, Tea Sandwich, Buffet Sandwich, Section. Continental French Sandwich, Open or Scandinavian, Canapes, Hot Sandwiches. 4/4/2019

indranil Roychowdhury

11

Equipments Used In Larder Refrigerator :To preserve perishable food with temperature just above the freezing point i.e. 2 to 4 degree Celsius. 4/4/2019

indranil Roychowdhury

12

Equipments Used In Larder Mincing Machine/Bow l Cutter: For Mincing Of Meat To Make Sausage, Meat Loaf Etc 4/4/2019

indranil Roychowdhury

13

Equipments Used In Larder Slicing Machine :For slicing of meats such as ham or tongue or any other joint, bacon or Gammon rashers to the thickness which can be controlled. Care should be taken to bring the thickness to zero before slicing.

4/4/2019

indranil Roychowdhury

14

Equipments Used In Larder

Scales And Weighing Machine: For Obvious Reasons. 4/4/2019

indranil Roychowdhury

15

Equipments Used In Larder Electronic Grinding Machine: Grinding Of Knives, Choppers And Cleavers Only Made To Use Which Steel Rod Or Carborandam Stone Has Failed. 4/4/2019

indranil Roychowdhury

16

Equipments Used In Larder Boiling Plates Or Gas Rings: For Cooking Of Vegetables, Rendering Of Fat, Making Of Aspic, Pickles Or Jellies. 4/4/2019

indranil Roychowdhury

17

Equipments Used In Larder

Salamander : Grilling Or Toasting, Like Sausages Or Bases For Canapes .

4/4/2019

indranil Roychowdhury

18

Equipments Used In Larder.

Gas Boiler: For Cooking Ham .

4/4/2019

indranil Roychowdhury

19

• • • • • • • • •

Other Larder Tools Serving Spoons Colanders Meat Press Whisks Steel Basins Seives Conical Strainer Pie Mould Egg Slicer

4/4/2019

indranil Roychowdhury

20

Layout Of Larder • Refer Larder Chef • • Page 4 Figure 1 For Medium Size Hotel,. • Page 5 Figure 2 For Hotel In Relation To Kitchen

4/4/2019

indranil Roychowdhury

21

Larder Control • If this department is to be run efficiently and economically it is essential that the Chef GardeManger should exercise the strictest possible control over the food stuffs received and stored in the Garde Manger 4/4/2019

indranil Roychowdhury

22

Larder Control Involves • Checking the quantity and quality. • Assuring that the raw materials are stores at the right temperature. • Food protected from contamination. • Portion control is followed. • Stocks of Food are turned over. • Food is not overstocked. • High standards of hygiene. 4/4/2019

indranil Roychowdhury

23

Stock Order Sheet

• Stock Order Sheet No: Day: • Department : Date: ---------------------------------------------------------------------------------------Item Unit Stock Unit Price Cost Order ----------------------------------------------------------------------------------------------• Tomatoes Kg 2 12 • Sardines Tins 4 08 • Eggs Doz 2 04 • Oil Liters 1 01 • Vinegar Bottle 1 02 ----------------------------------------------------------------------------------------------4/4/2019

indranil Roychowdhury

24

Liaison With Kitchen And Pastry Department • To function in an effective manner, the larder department operates in harmony with the kitchen in particular, and in many cases with the pastry department too, if confusion and wastage are to be avoided. • Certain food intended for cold service are best cooked in the kitchen where there are greater facilities for carrying out the operation, as well as being closely supervised, thus obtaining the best results. 4/4/2019

indranil Roychowdhury

25

Liaison With Kitchen And Pastry Department (Contd)

• Likewise, pastry for pies or puddings, and various savories served from the larder department are best prepared by the pastry staff who will be more skilful in such work, and who are equipped with necessary apparatus and tools for producing such items for such use by the larder department, such tasks as the linings of pudding basins or covering of meat pies prior or after filling by the larder chef. 4/4/2019

indranil Roychowdhury

26

Liaison With Kitchen And Pastry Department (Contd) • On the other hand savory filling required by the pastry chef is provided by the larder chef. The Head Chef of the kitchen works in tandem with the larder chef to use the left over of the kitchen to which he prepares salads and sandwich fillings.

4/4/2019

indranil Roychowdhury

27

Hierarchy • Chef du Froid I • Commis du Froid I • Apprentices

4/4/2019

indranil Roychowdhury

28

Yield Testing • Yields Percentage and EP Costs • When performing a yield test on an item you need to follow these simple steps. 1. Record the weight and measures of the item before you start. (This should be done be it a Strip loin or a can of Whole Tomatoes.) This will be your As Purchased or AP 2. Trim or remove any unwanted portions. (Always try to utilize your trim to help reduce food costs.) 4/4/2019

indranil Roychowdhury

29

Yield Testing (Contd)

• 3. Record the finished weight and measures, this will be your Edible portion or EP. • 4. (EP/AP) x 100 = yield percentage (always do the calculations in the brackets first) • AP: As Purchased Portion EP: Edible Portion • Percentage of yield = (EP / AP) x 100% • example: Percentage of yield = (Cooked weight / Uncooked weight) x 100 • EP price = (AP x cost) / EP or AP cost / yield % 4/4/2019

indranil Roychowdhury

30

Yield Testing (Contd) • example #1: EP Price = (5 kg x $5.50 per kg) / 3.8 kg = $27.50 per kg / 3.8 kg = $7.24 / kg • example #2: EP Price = $5.50 per kg / 0.76 (76%) = $7.24 • Yield required = Number of portions x portion size • example: Yield required = 35 portions x 185 gr = 6475 gr = 6.475 kg 4/4/2019

indranil Roychowdhury

31

Yield Testing (Contd) • Raw weight required = cooked (or trimmed) weight / percentage of yield • example: Raw weight required = 6.475 kg / 75% = 6.475 / 0.75 = 8.63 kg

4/4/2019

indranil Roychowdhury

32