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,...