What is Larder or Garde Manger
?
• It is the Cold Kitchen or that part of the kitchen department which
is set aside for the
storage and
preparation of perishable foods- both raw and
cooked.
• The food stuffs such a meats, fish, poultry, and game, vegetables
other perishables are
prepared
and made ready for cooking.
Larder Kitchen
• All the cold foods found on the menu such as appetizers ( Hors d’
oeuvres ), cold fish
or meat
dishes , all salads, cold sauces and dressings are made
ready.
• One particular special duty of this department is the preparation of
all types of cold
buffet- a major
feature of many functions and banquettes.
For the
departmental functions to be effectively and efficiently carried out, it is
essential that
–
1. This
section is separate from the main kitchen and located in a cool
place. At the same
time it should be
close to the kitchen to avoid undue traffic and time wastage
between
the other
kitchens.
2. It should be
light, well ventilated and spacious to allow the staff to carry out
their
duties in a clean
and efficient manner.
3. It must
also be able to store prepared foods and buffets in a cool and hygienic
manner.
4. It must
be equipped with necessary fittings, plant, machinery and
tools in
accordance
with the
volume of the business
WORK
ALLOCATION
IN LARDER
SECTION
The work is
broken down
into various sections-
• Appetizer section
• Salad and dressing
section
• Butchery
• Cold buffet
In large
busy establishments, there is a full team of workers to carry out the above
functions.
The
butcherer, poultrer or the fishmonger may be an expert in their
own fields.
These duties are
allocated by chef garde
manger, who is the overall charge of the department,
to commis or
assistant chefs. These are known as commis garde manger. The team
will
depend on
the volume of the business.
RESPONSIBILITIES
OF CHEF GARDE
MANGER
Chef garde manger reports to
the sous chef. He is
responsible for-
• Efficient working of the larder
section.
• Co-ordination for the efficient running of the
garde manger.
• Training of the larder
staff
• Maintaining discipline of the
section.
• He is responsible for all the foodstuffs which are dealt in the
section especially all the
cold food and
their proper storage.
• He is responsible for keeping the record of the entire
foodstuff coming into the
section
and the
orders served to the main kitchen and the other outlet
kitchens.
• The chefneeds to put in the
requisition for the meats, fish and poultry and other
food
ingredients
required for all the food service.
• He is responsible for maintaining his section in the
best of hygienic and sanitary
conditions
to avoid any danger of contamination and possible food
poisoning.
LARDER
CONTROL
To operate the
department efficiently and economically, it is essential that the chef garde
manger
should exercise strict control over the foodstuffs received and stored in
the
department.
This
involves-
1.
Checking the quality and quantity
delivered to the larder.
2.
Ensuring that all foodstuffs are stored
at the right temperatures and that they can be
easily
checked.
3.
Ensuring that the food is protected from
contamination and vermin.
4.
Ensuring that portion control is rigidly
carried out. A given weight of fish, poultry,
meat
5. should always
produce the standardized portions.
6.
Ensuring that the food is never
overstocked and stocks of food are regularly turned
over.
7.
Taking all precautions to ensure there
is no pilferage.
8.
Taking the daily stock of the food
material stored in the larder section.
9.
Making every effort to maintain the
highest possible standards of hygiene.
STOCK
SHEET
The stock sheets
and the order sheets should be formatted simply, to save time and to
make
the
working less
complicated.
DEPARTMENT: LARDER
SECTION: Hors
d’oeuvre
DATE:
ITEMS
UNIT
STOCK
UNIT PRICE
COST (in
rupees
)
ORDER
Tomatoes
Kg
4
Cucumber
Kgs
3
Eggs
Doz.
3
Olive
oil
Litre
2
Vinegar
Litre
¾
Sardines
Tins
5
• This is the stock sheet that is used to re-order the supplies from
the stores. This record
is not very
complicated to handle.
• The complications come in keeping the
records of the food sent in and returned by
the
cold buffet.ful
consideration. This activity needs to be personally supervised and
over
a period
of time the consumption can be estimated, within very narrow margins.
• The butchery department also presents some problems and the stock
sheet for this
department needs
care.
• Fish, salad vegetables, canned foods and dairy produce are
comparatively easy to
control.
• The stock sheets are mostly prepared as soft copies on the
computers.
LIAISON WITH
KITCHEN AND PASTRY DEPARTMENT
LARDER is both
–
1. A storage
department for most perishable foods
2. A preparation
department for all the cold food stuffs.
The larder staff , under the
leadership of the chef
garde manger are responsible for-
• The ordering
• Storing
• Preserving of
stores
• Keeping stocks up to
date
• Accounting for
meat, fish, poultry and game
• These food stuffs need dissecting, dressing,
cutting into required joints or
portions and
doing
mice-en-place for cooking.
For this reason
it is important that-
• The lardersection should
be in
close access to the rest of the kitchen
• As well as access to all the sections of the kitchen and this passage
needs to be
uninterrupted.
• To be effective and the smooth run of the operations, the larder department
must
operate in perfect
harmony with the main kitchens, various speciality
kitchens as well
as the pastry
department, to avoid confusions and wastage.
• Lack of liaison will result in duplication of
work.
• Likewise, pastry for pies or puddings and various savouries served
with the larder
department, are
best prepared by the pastry staff. Such tasks as lining of the pudding
basins or the
covering of the meat pies are examples of
such cooperation.
• On the other hand, the savoury filling
required by the pasrty section, such as
sausage
rolls,
will be prepared in the larder
section.
• Another important function of the larder section is to process
and utilize the leftovers
of any
meals such as parts of cooked joints, poultry, fish or even eggs,
potatoes and
vegetables.
• Larder section
tries to utilize these to the best of the abilities. Some of these will
be
used for the
preparations of the starters and the salads, others suitably trimmed
and
dressed and
reserved.
• A number of garnishes and accompaniments to dishes are
prepared in
the larder
section.
• Such items as stuffings, forcemeats, lardons or bacon
rashers are provided by the
larder
section.
• All the cold sauces for the hot dishes are also prepared by the larder section such
as
tartare
sauce, mint sauce, vinaigrette.
• The larder
also prepares compound butter or butter
sauces.
LARDER
EQUIPMENT
1. MINCING
MACHINE AND FOOD
PROCESSORS-
• These two machines have an important function in the
larder. The
mincer is used
for
the mincing of raw
meats for sausages, hamburgers, meat loaves, mincing of fats
prior
to
rendering for dripping.
• A food processor is a useful tool in the mixing of the
raw and cooked farces, pates,
mousses
and puree mixtures as well as some sauces. It is also handy for the making
of
breadcrumbs from
the day old breads.
• These metal machines are quite expensive and should
be robust for heavy duty for
commercial
use.
• The mincing and the processor attachments
can be dismantled for cleaning
which
should be
done with hot water containing grease solvents, then rinsed and
dried before
re-assembling.
• The machine needs to be lubricated at
regular
intervals with the lubricating oil.
• The operator should study the instruction manual to become
familiar with the oiling
points.
THE
SLICING MACHINE
• Is used for cutting slices of cooked meats such as
ham or tongue, or any other
boneless
joints of
meat.
• It is also used for cutting bacon or gammon
rashers.
• A calibrated scale is fitted to determine the
thickness of the slices.
• They may be hand-operated, semi-automated or fully
automatic.
• The cleaning of the machine should
be done carefully following the
instructions on
the
manual. No food should be left clinging to the parts which cannot be
removed for
cleaning as the
bacterial growth will occur.
• The blades should be kept sharp always using the
grindstone attachment
provided
along.
• The machine should be kept lubricated with
the oil provided.
SCALES AND
WEIGHING MACHINES
• There are various types of weighing scales- large platform scales
for weighing
large
meat
joints. There are graduated scales
fitted with a price chart showing the prices at
a
glance.
• No maintenance is necessary other than
keeping them clean and hygienic.
Sponging
them with
a cloth soaked in hot water and then drying
thoroughly will do the needful.
The pans
of the smaller scales should be removed and washed well in hot
water.
• Foodstuff should not be placed directly onto the platform or the pans
of the scales but
should be
kept in
some container or trays or a sheet of
greaseproof paper when being
weighed.
ELECTRIC
GRINDING MACHINE
• This machine is used for grinding an edge
on knives and choppers or cleavers.
It
should be used
if only the carborundum stone fails to set an edge. Frequent use
will
wear the knives
and the choppers down very fast.
• Make sure that there is sufficient water in the
well and the grindstone is wet while
the
sharpening takes
place.
• Keep the machine
clean.
• Lubricate the machine as per the
instructions in the
manual.
BOILING PLATE
OR GAS RINGS
• These are used to heat or cook as required such as cooking the
vegetable hors
d’oeuvres,
for rendering fats, making
aspic jelly ,
sauces, pickles and other larder
preparations.
• Spilling or boil overs should be wiped
and cleaned with warm water and
soap
solution. The
burners need to be cleaned on the periodical
basis.
• The enamelled parts of the surrounding should
be sponged down with water.
Abrasives should
not be used as they damage and scratch the enamel.
SALAMANDER /
GRILL / TOASTER
• These are used for grilling or toasting many
foodstuffs for making savouries
and
canapés
and for grilling sausages
etc.
• For cleaning the burners should be lightly
brushed to prevent the holes from clogging.
The metal
reflectors should be wiped on a regular basis.
• The fat drip tray must be emptied and cleaned daily. A little
water in
the tray will help
the grease
from baking on. Do not allow the crumbs to
burn in
the tray .
• The enamel parts must be wiped with a damp sponge on a daily
basis.
BUTCHERS’
BLOCKS
• These are used in the butchery for jointing and
cutting
meats.
• They have the advantage of being reversible. They can also be
re-serviced when badly
worn out
by sawing at the timber
yard.
• A good general rule is to keep the surface as clean and dry as
possible and should be
washed
well and drained and dried after each
use.
SAUCEPANS AND
LIDS
• They are mostly stainless steel or aluminium or
latest can also be hard anodized.
They
require
utmost care for maintaining them
clean.
• They should be washed in warm soapy water and dried well
after use.
TABLES, COUNTERS
AND FLOORS
• Steel tables are used as work tables. Always keep them clean and
never use their
surface
for chopping or cutting as the
damage can be two ways.
• Chopping boards which are color coded are
used for this purpose.
• The tables should be cleaned by sponging with
hot soapy water and rinsed with
warm
water and then
dried after use.
• At the end of each session, the sinks, the counters and the floors
must be well
cleaned
.
OTHER LARDER TOOLS
Other
small equipment required in the larder section
are-
• Serving spoons and
ladles
• Sieves
• Colanders
• Conical strainers
• Meat presses
• Pie moulds
• Whisks
• Egg slicers
• Steel basins
• Graters
• Cutlet bat
• Trussing
needles
• Larding
needles
• Larding pin
• Lemon zesters
• Vegetable scoops
• Butchers hooks
• Skewers
• Brinometer
REFUSE
BINS
• The waste bins should be lined with
disposal bags and be emptied on the daily basis.
• The bins should be stored in air
conditioned temperature as they store lot of
perishable
wastes.
• They should be thoroughly cleaned, inside
out, on the daily basis.
USE OF
REFRIGERATORS AND FREEZERS
REFRIGERATORS-
UPRIGHT
These play
a very important part in the functioning of the
garde manger as all perishables can
be stored at a
low temperature to prevent deterioration and the growth of pathogenic
bacteria.
• The refrigeration temperatures are set a little above the
freezing point and can
range
from 2-5 degrees
C.
• There should be no fluctuations in the temperatures and keep them
as constant as
possible.
• Always check the thermostat is working
well
• Have the refrigerators serviced regularly
• Defrost regularly to maintain the temperatures. The
refrigerator should be thoroughly
cleaned. The
racks and bars be removed and washed with warm
water.
• During the defrosting time,
the food should be transferred to an alternative
storage.
• Never use a n=knife or a sharp instrument to dislodge the ice
formation.
• Open the door as little as possible for the temperatures to be
maintained inside.
• Never place hot food into the refrigerator as it will
raise the temperatures
inside.
UNDERCOUNTER
REFRIGERATORS
• The under counter fridges have been developed to fight the space
restrictions and for
the maximum
utilization of the spaces.
• These are normally used to store ready to cook meats and fish.
Positioned
in the hot
and greasy
kitchens, these fridges are specially in need of frequent thorogh
cleaning
and
servicing.
DEEP
FREEZERS
With
the
increasing bulk of the food production for
the catering establishments and the use
of
more and
more of the frozen foods, there is an intensive use of freezers. They
help
in
prolonging the
storage life of the perishables.
• Under refrigeration temperatures, the food can deteriorate rapidly
through the action
of the microbes,
enzymatic and chemical reactions.
• By reducing the temperatures, these
reactions are slowed down.
• Increased use of deep freezers can
be due to bulk buying, special seasonal rates
or
discounts or
irregular supply or delivery.
TYPES OF DEEP
FREEZERS
There are three
types of deep freezers. The major difference is their shape and
size.
1.
BUILT-IN
WALK-IN
TYPE
• These are found in large catering units
such as hotels, hospitals, canteens
and
large
restaurants.
• The average size of the deep freezers is 2x2x2.25 mtrs. But these can
be tailor
built in all
shapes.
• All such freezers have divisions within them
allowing for the separation of
the
meat, poultry,
fish or vegetables.
2. DEEP
FREEZE CABINETS
Larder kitchen layout:
• These are of two types- the box or the chest types, which is the most
popular and
cheapest
to buy. This has the disadvantage of storing all the foods together as there
is
no or little
compartmentalization. Quick access to the food is often difficult
and
following
first-in-firstout is normally
difficult in
this.
• The second type is the upright one, to look at it is like a
refrigerator. It is more
expensive,
but by its design and inner
shelving, it allows quick and easy access
to the
foods
required.
• These also come having two or three doors with
different compartments, in order
to
store different
raw material separately.
• Latest have also incorporated the quick freezing shelves
which can be used before
freezing all the
foods and then storing them.
3. FRIDGE-
FREEZER CABINET
• This is a combination of the fridge and a freezer
compartment.
• Originally meant for larger households,
but these can also be used by smaller catering
units
• These are available in two doors or three door options
as well.
QUICK
FREEZING
• This is the technique wherein the temperature of the food is
brought down to
the
required level, in the shortest possible time, to
decrease the growth of the
bacteria.
• The food is brought to the point when there is an ice
formation in
the cells of
the
food.
• It is of greatest importance that this stage be passed through as
quickly as
possible,
because the longer it takes for the ice to form, in the
intercellular
structure, the
larger will be the ice crystals and this will make the cellular
structure to
rupture and collapse. This will cause the food to drip when thawed
and the food
will become useless.
• Nutrients are drained away and also there is a major
moisture loss.
• It is therefore, important to see that the food to be deep frozen
should be
subjected to a
quick freeze procedure.
• Then these are to be stored at -20 degrees
C.
FREEZER
MANAGEMENT
• When buying ready frozen foods, take the
food out of the packaging boxes and
then
freeze store
them.
• Foods to be frozen in house, should be sealed in
airtight plastic bags. A near
vacuum
is the ideal
solution.
• Only fresh and sound foods should be frozen.
• All frozen foods should be labelled as to the content, number or
portions, weight and
date.
• Freeze weights and numbers in accordance to the volume of the
business.
• Defrosted foods should never be
re-frozen.
FREEZER STOCK
CONTROL
• A stock list to be maintained near each freezer in which
to update the foods added and
withdrawn from
the freezer.
• The entries to be made after each withdrawal or
addition.
• At one glace one is aware of the stock in the
freezer.
• It should be formatted in the most simple
manner.
• Every two weeks the stocks should be removed from the deep freeze,
excess ice
defrosted and
the freezer cleaned up thoroughly.
THAWING OF THE
FROZEN FOODS (WITHDRAWAL )
• When foods are to be thawed from the deep freezer, it takes
good timing to place
them
outside
and bring them to the usable
temperatures.
• The best place for defrosting the meats, poultry and fish is
the normal refrigerator.
• Various weights and sizes need different time and the amount of
the bone left in
the
meat, all
have a different thawing effect on the
meats.
• Meats should never be defrosted by dry heat or with hot water as they
will lose the
flavours and
their appearance.
• Thawing
time-
Small cuts and
portions 6-8 hours
Small
joints and poultry 12-24
hours
Small
carcass-lamb
12-24
hours
Large
carcass/quarters of beef 48-72 hours
• In an emergency the frozen foods can
be thawed under the running cold
water.
LAYOUT OF THE
LARDER
SECTION
Larderof 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
s
Larder Kitchen
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