Scribd Logo
Upload

Welcome to Scribd!

  • 254 views

    Assignment On Larder

    Uploaded by

    Sachin pandey
    The document defines and describes the larder department in a kitchen. The larder is responsible for storing perishable raw and cooked foods and preparing cold foods like salads, sauces, and dishes for buffets. It lists equipment used in the larder like mixers, scales, refrigeration units. Sections of the larder are outlined for tasks like storage, processing meats/seafood, and making presentations. The duties of the larder chef are summarized as coordinating staff, training, record keeping, ordering supplies, ensuring food safety and storage.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Assignment On Larder

    Uploaded by

    Sachin pandey
    254 views7 pages
    The document defines and describes the larder department in a kitchen. The larder is responsible for storing perishable raw and cooked foods and preparing cold foods like salads, sauces, and dishes for buffets. It lists equipment used in the larder like mixers, scales, refrigeration units. Sections of the larder are outlined for tasks like storage, processing meats/seafood, and making presentations. The duties of the larder chef are summarized as coordinating staff, training, record keeping, ordering supplies, ensuring food safety and storage.

    Original Title

    ASSIGNMENT ON LARDER

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document defines and describes the larder department in a kitchen. The larder is responsible for storing perishable raw and cooked foods and preparing cold foods like salads, sauces, and dishes for buffets. It lists equipment used in the larder like mixers, scales, refrigeration units. Sections of the larder are outlined for tasks like storage, processing meats/seafood, and making presentations. The duties of the larder chef are summarized as coordinating staff, training, record keeping, ordering supplies, ensuring food safety and storage.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    254 views7 pages

    Assignment On Larder

    Uploaded by

    Sachin pandey
    The document defines and describes the larder department in a kitchen. The larder is responsible for storing perishable raw and cooked foods and preparing cold foods like salads, sauces, and dishes for buffets. It lists equipment used in the larder like mixers, scales, refrigeration units. Sections of the larder are outlined for tasks like storage, processing meats/seafood, and making presentations. The duties of the larder chef are summarized as coordinating staff, training, record keeping, ordering supplies, ensuring food safety and storage.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 7

    ASSIGNMENT

    Larder

    • Sachin pandey
    • Sahil kumar
    Key • Sahil kumar singh
    people •
    •
    Saksham kumar vinaik
    Sakshi priya
    • Samyukhta bharathi
    DEFINITION AND INTRODUCTION
    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
    EQUIPMENTS USED IN THE
    LARDER
    LIGHT HEAVY

     Mixers, juicers  Weighing scales - Electronic and manual


     Graters , whisks  pureeing, kneading and mixing
     Egg slices , heat Presses  Steel tables, cupboards, storage racks and
    sinks
     Butchers block, egg slices  Food Processors with attachments for
     Storage bins and shelves grinding, Buffalo choppers
     Slicers and Pie moulds  Refrigerators, walk-ins, reach-in, pull outs,
    deep freezers
     Blow torch and Colanders
     Bottle coolers, ice machines, coolers and
     Pots, pans and stockpots, chillers
     Conical strainers and Chinois  Gas range, boilers and heaters
    LAYOUT OF LARDER
    SECTIONS AND FUNCTIONS

     Salad  Storage of perishable food (both raw


    and cooked)
     Carving
     Processing of fish, poultry, game
     Cheese and meat.
     Butchery  Preparation of salads, salad
     Sandwich dressing and starters.
     Charcuterie  Making cold buffet presentations like
    fruit and ice carving
     Hors d’oeuvres
     appetizers, entrée, cocktail
     Cold sauce and soup
    receptions and dinners
     Marinated products
    HIERARCHY OF LARDER
    DUTIES AND RESPONSIBILITIES
    OF LARDER CHEF
    • For the co-ordination of the work of its staff
    • For the training and discipline of larder staff
    • For the efficient running of the Larder department
    • For keeping a record of such foodstuffs and a day-by- day record of issues to kitchen or other
    departments.
    • To order all necessary stores for the various larder productions such as salads, hors d’oeuvres,
    sauces, buffets, etc.
    • The Larder Chef is responsible for the efficient storage of food to avoid deterioration and
    wastage.
    • For cleanliness and hygiene in the department, to avoid any danger of contamination and
    possible food poisoning.
    • He should also advise the Head Chef as to what foodstuff items require using to prevent
    eventual wastage.

    You might also like