LARDER DEFINITION & INTRODUCTION OF LARDER WORK - PowerPoint Presentation

LARDER

DEFINITION & INTRODUCTION OF LARDER WORK The larder or Garde Manger is a department set aside for the storage of perishable food, both raw and cooked and were food stuffs such as meat fish poultry and game are prepared and made ready for cooking. In this department all cold food items found on the menu such as Hors d’oeuvre cold fish or meat dishes, cold sauces, salad dressings are prepared and dressed. One particular special duty of this department is the preparation and presentation of all types of cold buffet, which are nowadays a feature of so many functions.

For these functions to be carried out, it is  essential  that: The larder be separated from the kitchen and located in a cool place. At the same time, it must be close to the kitchen to avoid undue running about between two departments which are closely interrelated. It should be light, airy and well established and sufficiently spacious to allow the staff to carry out their duties in a clean and efficient manner.  It must also be able to store prepared foods and buffets in a cool and hygienic manner. It should be equipped with the necessary fitting, machinery and tools. In accordance with the volume and/or quality of the trade of the catering establishment in which it is situated .

  BREAKDOWN OF WORK T aking the above into consideration, it naturally follows that the work is broken down into various fields such as Hors d'oeuvre, Salads, Butchery, Poultry, Cold Buffet etc , and in effect, in large busy establishments each of these functions or duties are carried out by one or more men or sometimes women, who specialize in the work of that particular sub-department. As an example, the Butcher, Poulterer or Fishmonger may be an expert in that particular field without being a trained chef or cook, and it sometimes happens that the salads or Hors d'oeuvre are prepared by female staff trained in those particular duties only.

It should be mentioned at this stage that often quality rather than quantity, of trade is the determining factor in deciding the number of staff required in the Garde Manger , or for that matter in the kitchen as a whole.

EQUIPMENTS FOUND IN THE LARDER Heavy: Refrigeration equipment including refrigerators, walk-ins, reach-in, pull outs, deep freezers, bottle coolers, ice machines, coolers and chillers. Food Processors with attachments for grinding, pureeing, kneading, mixing, Buffalo choppers, bone saws Gas range, boilers, heaters (if required) Weighing scales - Electronic and manual Steel tables, cupboards, storage racks and sinks

Light: Mixers, juicers, Butchers block, Storage bins and shelves, Slicers, Blow torch, Pots, pans, stockpots, larder tools such as serving spoons and ladles, sieves , Colanders , Conical strainers and Chinois , heat Presses , Pie moulds , whisks, egg slices, steel basins and graters

Miscellaneous: Frying and flat spoons - Assorted knives (Butchers Boning knives ,butcher’s steak or cutting knives , Butchers saw( Tenon ), Butchers saw(Bow), Butcher’s choppers and cleavers, Butchers chopping Knives, Cook’s 30 cms (12 inches)Knives, Cook’s 20-24 cm (a/7 inches) knives, Cook’s 6-8 cm (4 inches) knives, Cook’s 14-20cm(7 inches) filleting Knives Tranchelard Knives, Palette Knives) - Butchers saw ( Tenon and bow) - Butchers chopper - Filleting knives and palette knives - Piping bags and assorted nozzles – Peelers - fancy cutters - mandolin slicer - Wooden spoons and mushrooms (wooden mushrooms are used for pressing food stuffs through sieves) - Cutlet bat and steak hammers (for flattening cuts of meat) - Larding and trussing needles and pins(for larding and trussing joints of meat and poultry) - Lemon zesters & decorators (for scraping and channeling lemon peel) - decorating knives and vegetable scoops (for shaping vegetables & potatoes) – Skewers - butchers hooks (for hanging joints) - Brining syringe (for pumping brine solution into joints) - brinometer (for measuring density of brine solution) - assorted thermometers - Assorted trays for storage of food.

BLOW TORCH

BLOW TORCH

BLOW TORCH

BUTCHER’S BLOCK

Chinois

EGG SLICER

HEAT PRESS

MEAT MINCER

STEEL BASINS