ASSIGNMENT

Larder

• Sachin pandey
• Sahil kumar
Key • Sahil kumar singh
people •
•
Saksham kumar vinaik
Sakshi priya
• Samyukhta bharathi
 DEFINITION AND INTRODUCTION
The larder or Garde Manger is a department set aside for the storage
of perishable food, both raw and cooked and were food stuffs such as
meat fish poultry and game are prepared and made ready for cooking.

In this department all cold food items found on the menu such as Hors
d’oeuvre cold fish or meat dishes, cold sauces, salad dressings are
prepared and dressed. One particular special duty of this department is
the preparation and presentation of all types of cold buffet
 EQUIPMENTS USED IN THE
LARDER
LIGHT
 Mixers, juicers
 Graters , whisks
 Egg slices , heat Presses
 Butchers block, egg slices
 Storage bins and shelves
 Slicers and Pie moulds
 Blow torch and Colanders
 Pots, pans and stockpots,
 Conical strainers and Chinois
HEAVY
 Weighing scales - Electronic and manual
 pureeing, kneading and mixing
 Steel tables, cupboards, storage racks and
sinks
 Food Processors with attachments for
grinding, Buffalo choppers
 Refrigerators, walk-ins, reach-in, pull outs,
deep freezers
 Bottle coolers, ice machines, coolers and
chillers
 Gas range, boilers and heaters
LAYOUT OF LARDER
 SECTIONS AND FUNCTIONS

 Salad  Storage of perishable food (both raw

and cooked)
 Carving
 Processing of fish, poultry, game
 Cheese and meat.
 Butchery  Preparation of salads, salad
 Sandwich dressing and starters.
 Charcuterie  Making cold buffet presentations like
fruit and ice carving
 Hors d’oeuvres
 appetizers, entrée, cocktail
 Cold sauce and soup
receptions and dinners
 Marinated products
HIERARCHY OF LARDER
 DUTIES AND RESPONSIBILITIES
OF LARDER CHEF
• For the co-ordination of the work of its staff
• For the training and discipline of larder staff
• For the efficient running of the Larder department
• For keeping a record of such foodstuffs and a day-by- day record of issues to kitchen or other
departments.
• To order all necessary stores for the various larder productions such as salads, hors d’oeuvres,
sauces, buffets, etc.
• The Larder Chef is responsible for the efficient storage of food to avoid deterioration and
wastage.
• For cleanliness and hygiene in the department, to avoid any danger of contamination and
possible food poisoning.
• He should also advise the Head Chef as to what foodstuff items require using to prevent
eventual wastage.