The term Garde Manger originally identified a storage area. Preserved foods such as Hams, sausages, bacon, cheese, etc. were held in this area, cold foods for Banquets and Buffets are arranged here. Over the years this term evolved to mean more than just a storage...
Larder of 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...
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...
LARDER CONTROL If the larder is to be run efficiently and economically ,it is essential that the chef Garde Manger should exercises strictest possible control over the food stuffs received and stored in the department .This will involve: 1. Checking the...
COMMON TERMS USED IN THE LARDER & 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...
LIAISON WITH OTHER DEPARTMENTS 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...
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,...
Functions of the Larder 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...
RESPONSIBILITIES OF THE GARDE MANGER DEPARTMENT 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...
DUTIES & RESPONSIBILITIES OF LARDER CHEF The responsibilities of the Chef Garde-Manger, therefore, are many and varied. This person is responsible: - For the efficient running of the Larder department and For the co-ordination of the work of its staff; For the...
A. INTRODUCTION TO CHARCUTIERIE : INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around pork products , including some of the prides of French cuisines . Pate’s and terrines ranging from simple...
FORCEMEATS The term Forcemeat or farce, is used to describe the basic mixture that needs to be prepared in order to produce charcuterie products. The word farce comes from the Latin farcire. A farce or forcemeat is a ground seasoned mixture of meat, game, poultry,...
BRINES A wet cure is also called a brine, although brine literally means a salt solution. Brining is also a method of curing and preservation and can be achieved by any of the following methods: Steeping Injection Spraying...
HAM Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically...
CUTS OF BACON Streaky & Flank Bacon These are used diced for soups or to add flavour to stews. For Boiling & Stewing All cuts are suitable. but the lean pieces (forehock, gammon, collar) are sometimes casseroled or...
CHARACTERISTIC BACON HAM GAMMON WAYS OF EATING Can be eaten smoked, boiled, fried, grilled or baked. Cured or cooked fresh. Wet cured TYPES Types of bacon depend on the thickness and where the cut of meat is taken from in the pig. All ham is taken either from thigh...
Dive into the detailed process of ham and bacon processing, exploring the curing, smoking, and cooking stages that turn pork into delicious delicacies.
Green bacon Green bacon is a fresh, non-smoked style of cured bacon. As this recipe contains no nitrates, the bacon will stay fresh for only a week after curing. Green bacon is versatile and can be used in place of regular bacon in pies, sandwiches, and tarts...
GALANTINE A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a...
BALLOTINE The terms Galantine and Ballotine are often confused. Both are similarly prepared, but they are cooked and served differently. The ballotine is...
A PATE is distinguished from a terrine by the way in which it is cooked , a pate is baked in pastry and a terrine (Fr. terre meaning earth) is cooked in a special Earthen ware terrine mould. Fine textured , rich mixtures , that used to be baked in pastry are still...
MOUSSE The cold mousse is a delicacy that is sure to delight the eye and please the palate as well. A mousse can be defined as a mixture of cooked ingredients, pureed and held together with gelatin, veloute sauce, mayonnaise or aspic jelly, then enriched with...
Preparation of mousse Mousses have 3 basic components – 1. BASE – can be a meat, fish, cheese or vegetables. The base provide flavor, color, body and character to the product. 2. BINDER – provides structure to the finished product. This can be done by the...
Mousseline Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its preparation. The use of cream as the source of fat, combined with the processing of the components to an...
While both mousse and mousseline are about creating lightness, the methods and outcomes are distinct. Mousse is typically a stand-alone dish, whereas mousseline is often used as a component within a dish. Mousseline is also generally finer and more delicate than mousse.
Chaud-Froid, literally translating to "hot-cold" in French, plays a pivotal role in haute cuisine. This culinary technique involves applying a sauce that is initially cooked and applied hot but then chilled and served cold. The sauce's high gelatin content facilitates...
Chaud Froid, a classic French culinary technique, serves not just as a flavor enhancer but also as a medium for artistic expression in food presentation. Its versatile applications range from improving aesthetics to extending the shelf life of dishes, making it a favorite in gourmet cooking.
Aspic and Gelee play an important part in the preparation of many cold dishes that are created in the Grade Manger. The glistening coating or the sparkling bases help to highlight the dishes that are being presented. Proper...
QUENELLES Quenelles are products that are made out of forcemeat as well. The forcemeat in this case is fish and is made out of a raw meat mixture. The forcemeat is similar to that used to make a mousseline. The fish is...
Preparation of Quenelles A variety of different fish can be utilized to prepare quenelle. Shellfish is not very popular to make quenelles, but fleshy fish like cod is ideal. Quenelles can be served hot with a suitable...
In French they are known as “Piece Montée”. Originally a large ornamental item of patisserie used to decorate the table at a banquet or a party. It usually reflects the theme of the occasion. In France, it is still popular for a wedding or baptism and displays the...
ICE CARVING The Ice sculpture is the highlight of any buffet, and its focal point. Ice can be carved into any shapes, size or figure that fits the theme or occasion. For e.g. Christmas- Santa Clause, Anniversary- a heart....
TALLOW WORK: Patterns and sculptures made with animal fat creating an eye- catching tallow piece is always time consuming, and should be planned well in advance. Such displays can be used over and over again but they should be covered with translucent wrap when not in...
Fruit & vegetable Displays Very attractive centre pieces can be made by carvings various shapes out of fruits and vegetables. Large pumpkins, melon and such vegetable vegetables can be used as containers or carved into objects such as...
SALTILLAGE Basic Salt Dough for Sculptures 1 cup cold water 1 cup corn starch 2 cups warm popcorn salt. Combine the water and cornstarch. Mix well over medium heat, stirring constantly, to a very thick paste. Knead 2...
SUGAR CRAFT (Pastillage) This could include: Pulled sugar Poured Sugar Blown Sugar Spun Sugar Cooked sugar can be used in various forms to provide stunning works of art. They could adorn a dessert...
BUTTER AND MARGERINE CARVINGS Very often in place of tallow, butter and margarine is used to produce center pieces. Margarine is the preferred medium as it has a higher melting point and is easier to handle than butter. An outline of the sculpture is made out of...
Introduction to Appetizers Appetizers are finger foods usually served before a meal, or in between mealtimes, and are also called hors d’oeuvres, antipasti, or starters, and may range from the very simple to the very complex, depending on the occasion and the time...
Join us on this culinary journey as we uncover the secrets of crafting the perfect sandwich. From understanding the importance of each component to exploring the vast world of fillings, this blog post offers a comprehensive guide for hospitality students eager to hone their sandwich-making skills.
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich is the stalwart staple of the American...
Discover the rich diversity of bread used in sandwiches. From whole wheat to brioche, learn about the characteristics and best uses of each type to elevate your sandwich game.
Discover the endless possibilities with sandwich fillings in our comprehensive guide. Understand the types and classifications of sandwich fillings to make your next sandwich a culinary masterpiece.
Unleash your culinary creativity with our comprehensive guide on spreads and garnishes for sandwiches. Discover how to make every bite flavorful and learn how to beautifully garnish your sandwich like a pro.
General Classification of Sandwiches Broadly sandwiches are classified in two major types Hot & Cold, both of which are further divided into Closed & Open, so in total we have following four major categories. Almost all the types sandwiches can come under any...
General Hints of Sandwich making : 1. Soften the butter before spreading it. 2. Smooth fillings such as cream cheese spread easiest at room temperature. If certain fillings need to be made in advance and refrigerated, leave them for some time at room temperature...
Storing Sandwiches Most sandwiches are perishable goods. Sandwiches which are made up with moist fillings are highly perishable but if they are well covered they may be refrigerated for a few hours without substantial...
Ideal uses of wine in cooking THE USES OF WINE IN COOKING: Marinades Both red and white wine are used as marinades for meat. One of the primary uses is for the flavour, but wines also helps to tenderizer the meat and remove offensive...
Wine is used in Soup making The taste & flavour of the soup is considerably enhanced by the addition of a little wine. A dessert spoon-full of wine is enough for 6 to 8 portions. White wines go very well with bisque and other fish based soup. Use of wine in salad...
CLASSIFICATION OF HERBS: Herbs are classified in many ways. Some of them are: According to the usage According to the active constituents According to the period of life According to the usage, the herbs are classified in four parts:...
THE USE OF HERBS IN COOKING: Herbs have many uses in the kitchen. Herbs are the most frequently used ingredient for flavouring food. Apart from flavouring and adding aroma and nutritional value to food, herbs are put to...