Larder Garde Manger

Question 1

Define larder

Answer 1

The Larder is a department set aside for the storage of all perishable foods both raw and cooked and is also used for processing and preparation of all cold items served to the.

Question 2

Larder is also known as

Answer 2

Garde manger

Question 3

Functions of larder/ garde manger

Answer 3

1. The storage of all perishable raw food items which needs a storage temperature of minus-18 degree C.
2. The storage of all prepared and cooked items like cold appetizers, cold meats, cold sauces, salads etc. and all cold items found on the Menu.
3. In order for the Larder to function properly it is essential that the Larder is separate from the hot Kitchen and is located in a cool place but not very far. It must be well lit, airy and well ventilated; it must be sufficiently spacious for staff to carry out their duties in a hygienic and efficient manner. And it must be equipped with the necessary fittings, plant and machinery, tools, etc. in accordance with the and / or quality of work.

Question 4

Sections of larder

Answer 4

1. BUTCHERY.
2. FISH MONGERY.
3. HORS D‟OEUVRE / COLD SAUCES.
4. SALADS.
5. COLD BUFFETS.

Question 5

What is butchery and fish mongery

Answer 5

The Area which processes raw materials like meat, fish, etc, is the Butchery and the Fish Mongery. Basic cuts are produced, marinated, roasted, smoked, or poached over here. The portion or cuts or joints are prepared according to the demands from the different outlets with- in the hotel.

Question 6

Examples of gelatin products

Answer 6

a. Aspic
b. Mouses, Mousseline
c. Colees
d. Chaufroid sauces
e. Cold soups

Question 7

Examples of marinated products

Answer 7

a. Salads
b. Brines and Cures
c. Pickled products
d. Smoked Products

Question 8

Name larder equipments (large or heavy)

Answer 8

Large or heavy duty equipment

1) Buffalo Chopper or bowl chopper
2) Mincing machine
3) Bone saw machine
4) Gravity slicer or meat slicer
5) Vegetable processor
6) Dough mixer
7) Vacuum packing machine
8) Sandwich counter
9) Hanging rail system.
10) Sausage stuffer
11) Smoking machines
12) Grinding machine
13) Refrigerator
14) Walk in
15) Steel work tables
16) Weighing scale
17) Salamander
18) Butcher‟s blocks
19) Fish kettle
20) Steam kettle

Question 9

Name larder tools and small equipments

Answer 9

Tools and small equipment

1) Zester
2) Channeller
3) Can and bottle openers
4) Corer
5) Pitters
6) Egg slicer
7) Mandolin slicer
8) Butcher‟s chopper and cleavers
9) Boning knife
10) Filleting knife
11) Oyster knife
12) Buntz knife or wavy knife
13) Cheese knife
14) Mezzaluna or mincing knife
15) Sieves
16) Chinois
17) Pie moulds
18) Terrine moulds
19) Trauchelard
20) Larding needles
21) Trussing needles
22) Perissienne scoops
23) Steak hammer
24) Meat thermometers
25) Brining syringe & pump

Question 10

Duties and responsibilities of the Chef Garde Manger

Answer 10

1) He is responsible directly to the Chef de Cuisine.
2) He is responsible for all perishable and frozen foods stored in the Larder.
3) He is responsible for all cold foods that are issued from the Larder.
4) He is responsible for supplying different cuts, joints, etc. of meat and fish as required by the outlets.
5) He is responsible for all the staff in the Larder and their Training.
6) He is responsible for Hygiene in the larder as per H.A.C.C.P. standards.
7) He is responsible for maintaining Larder control, like checking for quality and quantity, storing, keeping records of issues, daily stock sheets, etc.
8) He is responsible for controlling pilferage.

Question 11

Essentials of Larder Control:

Answer 11

1) All invoices to be checked for quality and quantity against goods delivered to the Larder.
2) To ensure that all goods received must be stored at the right place and at the right temperature.
3) Portion control while pre-preparation must be carried out to ensure „yield‟ and required number of portions.
4) Stock of food both raw and cooked must be regularly turned over. (FIFO).
5) Do not over stock.
6) Food items stored must be protected from vermin and pest.
7) Proper record of issues from the Larder both raw and cooked.
8) A daily stock / consumption sheet to be maintained.
9) Ensure complete hygienic standards are followed as per H.A.C.C.P.
10) Precautions must be taken to avoid pilferage.

Question 12

What is fifo

Answer 12

First in first’ out