Unit 1 Larder Kitchen

After this topic, you will be able to define :
Introduction of Larder Work
Equipment found in the larder
Layout of a typical larder with equipment and various sections
Essentials of Larder Control
Importance of Larder Control
Functions of the Larder
Hierarchy of Larder Staff
Sections of the Larder
Duties & Responsibilities of a larder chef

1. UNIT -1 LARDER VIJENDER NOONWAL ASSISTANT PROFESSOR GLOBAL GROUP OF INSTITUTES AMRITSAR

2. OBJECTIVES After this topic, you will be able to define : Introduction of Larder Work Equipment found in the larder Layout of a typical larder with equipment and various sections Essentials of Larder Control Importance of Larder Control Functions of the Larder Hierarchy of Larder Staff Sections of the Larder Duties & Responsibilities of a larder chef

3. Introduction of Larder department Larder is a department set aside for the storage of perishable food both raw and cooked and where food item such as meat, poultry and fish are prepared and made ready for cooking. All cold dishes in the menu such as Hors d’oeuvre, cold fish, meat dishes, salad, dressing are prepared and dressed buffet decoration like margarine sculpture, vegetable carving etc. Garde Manger is a French term which means “Cold Kitchen” and also termed as “Larder Kitchen”.

4. Introduction of Larder department 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. It should be light, well ventilated and 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 must be equipped with necessary fittings, plant, machinery and tools in accordance with the volume of the business

5. Introduction of Larder department 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.

6. Work flow in larder kitchen Work is broken down into various fields such as salads, poultry, cold buffet, hors d’oeuvres, mousses, cold cuts, sandwiches etc. The butcher receives directions from the larder chef . The butchery prepares various joints in advance according to the menu requirements. Each day certain quantities of meat are trimmed to the first stage i.e. removal of excess fat, skin and other edible parts). The butcher carries out further preparation to certain meat items i.e. boning and trimming to bring it to the stage for final cutting and trimming.

7. Work flow in larder kitchen In the large kitchens, the larder section includes fishmonger, who will trim and prepare the dish ready for service and delivery . The chicken is dressed, trussed or cut according to requirements of the menu. Charcuterie (Pork section) pork products and sausages are prepared . Rendering of dripping is also done here. All cold buffets, including afternoon receptions, are prepared in the larder. Chef de Froid controls the cold buffet section . Salads are prepared and assembled in this section. Hors d’oeuvres are also made and trolley is replenished by the chef hors d’oeuvriere .

8. Equipment used in larder kitchen

9. Equipment found in the larder There are various types of equipment used in larder section and they may be categorized into two: 1) Light duty equipment 2) Heavy duty equipment Equipment play a vital role in the preparation and cooking of numerous kinds of dishes prepared in larder section. Equipments are also used for portioning that reduce the wastage and minimize costing.

10. Heavy duty equipment THE SLICING MACHINE – Is used for cutting slices of cooked meats such as ham or tongue, or any other boneless joints of meat. MINCING MACHINE AND FOOD PROCESSORS- The mincer is used for the mincing of raw meats for sausages, hamburgers, meat loaves, mincing of fats prior to rendering for dripping

11. Heavy duty equipment 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. 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.

12. Heavy duty equipment BUTCHERS’ BLOCKS – These are used in the butchery for jointing and cutting meats.  SALAMANDER / GRILL / TOASTER – These are used for grilling or toasting many foodstuffs for making savories and canapés and for grilling sausages etc.  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

13. Heavy duty equipment REFRIGERATORS- 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. Defrost regularly to maintain the temperatures. The refrigerator should be thoroughly cleaned. The racks and bars be removed and washed with warm water . Have the refrigerators serviced regularly. Always check the thermostat is working well. There should be no fluctuations in the temperatures and keep them as constant as possible . The Refrigeration temperatures are set a little above the freezing point and can range from 2-5 degrees C.

14. FREEZERS/REFRIGERATORS Never place hot food into the refrigerator as it will raise the temperatures Open the door as little as possible for the temperatures to be maintained inside. Never use knife or a sharp instrument to dislodge the ice formation. During the defrosting time, the food should be transferred to an alternative storage.

15. 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 . 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 2. DEEP FREEZE CABINETS 3. FRIDGE- FREEZER CABINET

16. DEEP FREEZERS Increased use of deep freezers can be due to bulk buying, special seasonal rates or discounts or irregular supply or delivery . By reducing the temperatures, these reactions are slowed down. Under refrigeration temperatures, the food can deteriorate rapidly through the action of the microbes, enzymatic and chemical reactions

17. light duty equipment 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

18. light duty equipment SAUCEPANS AND LIDS- They are mostly stainless steel or aluminum or latest can also be hard anodized. They require utmost care for maintaining them clean. 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 . Larding pin Lemon zesters Vegetable scoops Butchers hooks Skewers , Brino -meter

19. Layout of larder kitchen

20. LAYOUT OF LARDER KITCHEN

21. PLANNING OF LAYOUT When a Garde Manger department Executes food order on an ala Carte basis, this is known as Pick up . This system operates in an unpredictable fashion ,Since the number and timing of orders is not known in advance. Work load is set depending upon the dishes listed on the menu . When the Garde Manger department Executes food orders in advance for a known quantity, to be delivered at a certain time (Parties, banquets) this is known as the distribution basis. The main problem here is workloads will be different each day depending upon booking, functions etc., For this reason it is difficult to establish an appropriate mise -en-place on a daily basis as it is bound to vary .

22. PLANNING OF LAYOUT Layout :  Planning the layout for a garde manger department can be a complex task. Unlike other departments that can depend on a basic menu and basic work load, the Garde Manger department is unique in its operation. On a daily basis the Garde Manger department may handle its own butchery, its own bakery, its own sauce making ,its own frying , smoking of fish and cold meats , all the decorating including tallow and ice sculpture , Plus a complete line on charcuterie products such as galantines and pates . The Garde Manger department can relate to a food service facility in three ways: -   on a pick up Basis. -   on a distribution basis. -   on a combination of the two bases.

23. LARDER CONTROL

24. LARDER CONTROL If the Larder Department is to be run efficiently and economically, it is essential that chef larder manager should exercise the strictest possible control over the food stuff received and stored in the department. ESSENTIALS & IMPORTANCE OF LARDER CONTROL Checking the quality and quantity of all goods delivered to the larder. Ensuring that all foodstuffs are stored at the required temperature and they can be easily checked. That the food is protected from contamination by vermin. That portion control is rigidly carried out, e.g. given weight of meat, or fish or vegetables, etc. should always produce the required number of portions of steaks, fish fillets, salads or hors d’oeuvres.

25. LARDER CONTROL That stocks of food are regularly turned over. That food is not overcooked. That daily stock sheet kept by each should be submitted to the chief larder manager at the end of the day to enable him to write out his orders for the following day. Every effort must be made to maintain highest possible standard of hygiene, to prevent any deterioration in the food under his control. Every precaution should be taken to discourage pilferage. The larder chef, at a set time each day, notifies the chef of stocks, about cooked or raw material remaining.

26. LARDER CONTROL STOCK SHEET The stock and order sheet should be as simple and easy to keep up to data as possible. A complicated stock sheet requiring too much writing will defect the whole purpose as it will be neglected during busy rush periods, the very time it is  needed most. For some sub departments, devising an easy and simple system is reasonably easy. In some cases it is not so easy for example; also keeping of the stock of food sent in and returned by the cold buffet can be complicated and time wasting if one is to measure every ounce or inch.

27. LARDER CONTROL Therefore it is necessary to accept some rule of thumb providing it is well supervised. An experienced chef Garde Manger should be able to tell at a glance the weight, or number of Portion of a given joint or cold dish. The butchery department also presents some Problems and the stock sheet for this department needs careful consideration. Each establishment will devise its own system taking into account its own problems.

28. STOCK SHEET USED IN LARDER ITEMS UNIT STOCK UNIT PRICE COST (IN RS.) ORDER TOMATO KG 4 CUCUMBER KG 3 EGGS DOZON 3 OLIVE OIL LITRE 3 VINEGAR LITRE ¾ SARDINES TIN 5

29. LIAISON WITH OTHER DEPARTMENT

30. LIAISON WITH OTHER DEPARTMENT The Larder is both a storage department for most perishable foods and a preparation department for such foodstuffs. The Larder staff, under the supervision of the Chef Garde -Manger, are responsible for the ordering, storing and preserving of stores, keeping stocks up to date, and accounting for such items as meat, fish, poultry, game etc. which pass through the department on their way from the suppliers to the kitchen and eventually to the restaurant or banqueting rooms. The bulk of such foodstuff needs dissecting or cleaning, dressing, cutting into the required joints or portions, and generally preparing for cooking.

31. LIAISON WITH OTHER DEPARTMENT To function in an effective manner, the Larder department must operate in harmony with the Kitchen in particular, if confusion and wastage are to be avoided. A good layout of the Larder in relation to the Kitchen will avoid undue running from place to place. Lack of liaison between the departments could result in duplication of work, or sometimes in certain processes not being carried out to the best advantage. For Instance:

32. LIAISON WITH OTHER DEPARTMENT Certain foods intended for cold service are best cooked in the Kitchen where there are greater facilities for carrying out the operation Pastry for pies or puddings, and various savouries 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 the necessary apparatus and tools for producing such items. Savoury fillings as are required by the Pastry chef for such items as sausage rolls, patties, or pasties, ravioli, etc., will be prepared in the Larder and transferred to the Pastry department as and when required.

33. LIAISON WITH OTHER DEPARTMENT Another important function of the Garde -Manger is to process and utilize the ‘leftover’ which is transferred from the Kitchen to the Larder at the conclusion of every meal. A number of garnishes or accompaniments to dishes served from kitchen departments are prepared by the Garde -Manger. Such items as stuffing, force meats, lardons or bacon rashers, are naturally provided by the Larder, as well as cold sauces for the accompaniment of hot dishes.

34. LIAISON WITH OTHER DEPARTMENT The Larder Department coordinates with the following departments: Main Kitchen Bakery & Pastry Pantry Coffee Shop Restaurant

35. Yield testing

36. Yield testing Most foodservice products are delivered in the  AP  or  As Purchased  state. This refers to the weight or count of a product, as delivered to the foodservice operator.  EP   or  Edible Portion   refers to the weight of a product after it has been cleaned, trimmed, cooked, and portioned. Thus , AP refers to food products as the operator receives them; EP refers to food products as the guest receives them. Yield % is important in the area of recipe costing. This is true because a recipe cost must take into account the difference in price of products in their AP or EP state.

37. Yield testing In order to determine actual recipe costs, it may sometimes be necessary to conduct a yield test to determine actual EP ingredient costs. A yield test is a procedure used for computing your actual costs on a product that will experience weight or volume loss in preparation. Total Yield % =     Remaining Weight      x    100                              Original Weight Waste  %  is the percentage of product lost due to cooking, trimming, portioning, or cleaning.

38. Common terms used in larder kitchen & larder control

39. Common terms used in larder kitchen & larder control Aging:  Holding meats in coolers under controlled conditions to allow natural tenderizing to take place. AP required:  As-purchased amount necessary to yield the desired EP weight. AP required is computed as EP required divided by yield percentage. Antipasto:  Italian Hors d’oeuvre Beginning inventory:  The dollar value of all products on hand at the beginning of the accounting period. This amount is determined by completing a physical inventory.

40. Common terms used in larder kitchen & larder control Bin card:  An index card with both additions to and deletions from inventory of a given product. To facilitate its use, the card is usually affixed to the shelf that holds the given item. Used in a perpetual inventory system. Canapé:  An hors d’oeuvre consisting of a small piece of bread or toast, often cut in decorative shape, garnished with savoury spread or topping. Carpaccio:  Very thin slices of meat or fish, served raw. Carryover:  A menu item prepared for sale during a meal period but carried over for use in a different meal period.

41. Common terms used in larder kitchen & larder control Casing:  A synthetic or natural membrane used to enclose sausage forcemeat. Caul :  A fatty membrane that covers the stomach of a pig; used for wrapping meats for cooking and for lining terrines. Chitterlings:  Pork intestines. Coulis :  A vegetable or fruit puree, used as a sauce. Crepinette :  A sausage patty wrapped in caul . Crudités:  A raw vegetable served as a relish.

42. Common terms used in larder kitchen & larder control Daily inventory sheet:  A form that lists the items in storage, the unit of purchase, and the par value. It also contains the following columns: on hand, special order, and order amount. Edible portion (EP):  This term refers to the weight or count of a product after it has been trimmed, cooked, and portioned. Ending inventory:  The dollar value of all products on hand at the end of the accounting period. This amount is determined by completing a physical inventory. First-in, first-out (FIFO):  Term used to describe a method of storage in which the operator intends to sell his or her oldest product before selling the most recently delivered product.

43. Common terms used in larder kitchen & larder control Forcemeat:  A mixture of chopped or ground meat and other ingredients used for pates, sausages and other preparations. Garniture:  Garnish; the act or process of garnishing. Inventory turnover:  The number of times the total value of inventory has been purchased and replaced in an accounting period. Lard:  The rendered fat of hogs; to insert strips of fat into meats low in marbling.

44. Common terms used in larder kitchen & larder control Last-in, first-out (LIFO):  Term used to describe a method of storage in which the operator intends to sell his or her most recently delivered product before selling the older product. Par level:  A system of determining the purchase point by using management-established minimum and maximum allowable inventory levels for a given inventory item. Requisition:  When a food or beverage product is requested from storage by an employee for use in an operation. Shelf life:  The period of time an ingredient or menu item maintains its freshness, flavor , and quality.

45. Common terms used in larder kitchen & larder control Tripe:  The muscular stomach lining of beef or other meat animals. Waste percentage:  This formula is defined as product loss divided by AP weight and refers to product lost in the preparation process. Working stock:  The quantity of goods from inventory reasonably expected to be used between deliveries. Yield percentage:  This formula is defined as 1 minus waste percentage and refers to the amount of product available for use by the operator after all preparation-related losses have been taken into account. Yield test:  A procedure used to determine actual EP ingredient costs. It is used to help establish actual costs on a product that will experience weight or volume loss in preparation.

46. Functions, SECTIONS , & hierarchy of larder kitchen

47. Functions of larder kitchen In the modern day catering business this department has become one of the most important departments, since it is dealing with the most expensive and mostly used food items in the business which directly affect the food cost. Chef gar de manager is head of this department who is assisted by the various assistant chefs and commies looking after the various aspects of cold kitchen work. Larder department is responsible for the preparation of hors d’ouvers , appetizers, salads, entrée, cocktail receptions, dinners, conference and salad bars.

48. hierarchy of larder kitchen EXECUTIVE CHEF SOUS CHEF LARDER CHEF CHEF DE PARTIE ( BUTCHERY, CHARCUTERIE, POULTERER, & SALAD, HORSD’OUVERS, PANNIER ) COMMIS (I, II, III ) APPRENTICE TRAINEES PORTERS

49. RESPONSIBILITIES OF THE CHEF GARDE MANGER He is responsible to the Executive chef for the smooth running and operation of his department. He is also responsible for co ordination between his staff and has to make sure that they have understood the work required from them and the production schedule, either daily or weekly. Training is another important function he has to carry out. The work of the larder is of a highly skilled nature and involves a lot of expensive ingredients, procedures and equipment It is therefore imperative that the staff is well trained. The larder Chef is also responsible for staff scheduling and duty rotas.

50. RESPONSIBILITIES OF THE CHEF GARDE MANGER He is also required to co ordinate with the other departments like the kitchen and the bakery. A lot of pre-preparation is done in the larder for the other departments and satellite kitchens. Their requirements must be made available well in advance. He also has to maintain registers to record the receipts and dispatch of the foodstuff. He is also responsible for maintaining hygiene and sanitation standards in the department. A lot of the foodstuff being processed here is in the raw sate and susceptible to contamination and possible food poisoning.

51. SECTIONS IN LARDER KITCHEN & THEIR RESPONSIBILITIES 1 )    Butchery  (including the fish mongery & ecaillage ) 2)    Marinated Products Salads Pickled Products – Vegetables, Fruit, Fish and Meats Brines / Cures – Smoked Products. 3)    Cold Soups and Sauces 4)    Appetizers and Hors d’oeuvres 5)    Forcemeat products   –  Pâté, Galantine, Terrine, Sausage, Quenelle, etc.

52. SECTIONS IN LARDER KITCHEN & THEIR RESPONSIBILITIES 6)     Gelatin  Products   –  Aspic, Mousse, Aspic jelly coating, Colle , Chaudfroid , etc. 7)    Cold Fish and Meat –  Roasted, Poached 8 )    Pièce Montée  ( Centerpiece ) Ice-carving, Tallow/Butter Sculpture, Salt Dough, Vegetable & Fruit Carving 9)    Specialty items –  Cheeses, Caviar, Foie gras , etc. 10) Food Garnishes 11) Overseas pantry station Menu Responsibilities of the Garde Manger Department A la Carte :   Hors d’oeuvres, Appetizer, Salad, Entrée Buffet :         Cocktail receptions, Dinners, Conference breaks, Salad bars.

53. QUESTIONS PLEASE

54. THANK YOU