Q.1. Define larder. Draw the layout diagram of a typical larder and list the equipment required. (3+4+3=10) Definition: 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...
Q.1. Why is Larder Control important? How is it exercised? (10) If the larder is to be run efficiently and economically, it is essential that the chef Garde Manger should exercise the strictest possible control over the foodstuffs received and stored in the...
Q.1. What is larder? Explain the various preparations prepared in the larder section in detail. (10) Definition: 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...
Q.1. What do you understand by the term Garde Manger? Give the breakdown of Larder’s work. Explain the liaison between larder and hot kitchen. (3+3+4=10) The term Garde Manger originally identified a storage area. Preserved foods such as Hams, sausages, bacon, cheese,...
Q.1. Give the hierarchy of a larder section of a five star hotel. Give the duties and responsibilities of a larder chef. The hierarchy of a larder section in a five-star hotel typically follows this structure, from highest to lowest rank: Executive Chef: Responsible...
Q.1. What do you understand by the term Garde Manger? Give the breakdown of larder work. Describe the liaison between larder and hot kitchen. Garde Manger Garde Manger, also known as the cold kitchen or pantry, is a specialized section within a professional kitchen...
Q.1. (a) How casing plays a major role in the preparation of sausages? Casing plays a major role in the preparation of sausages due to the following reasons: Shape and uniformity: Casings help maintain the shape of sausages, ensuring they are uniform in size and...