A

PROJECT REPORT
ON

LARDER KITCHEN
Submitted to Osmania University in partial fulfillment of the award
of bachelor’s degree in hotel management and catering technology
SUBMITTED BY

K.RAHUL KUMAR
Ht.no: 1677-16-806-004
Under the guidance of
CHEF. RAVI TEJA
FOOD PRODUCTION

PINNACLE INSTITUTE OF HOTEL MANAGEMENT & CATERING

TECHNOLOGY
(Affiliated to Osmania University)
(2016-2019)

1
 CERTIFICATE BY THE STUDENT

This is to certify that the project report entitled “LARDER KITCHEN is

done by Mr. K.RAHUL KUMAR, pursuing BHM&CT from Pinnacle Institute
of Hotel Management & Catering Technology, Hyderabad for the award of
bachelor’s degree in Hotel Management & Catering Technology.

The subject on which the project has been prepared by me is entirely an

independent work which is not submitted earlier to the university.

DATE:
PLACE:
(K.RAHUL KUMAR)

2
 CERTIFICATE BY THE GUIDE

This is to certify that the project report entitled “LARDER KITCHEN” is

done by Mr. K.RAHUL KUMAR, pursuing BHM&CT from Pinnacle Institute
of Hotel Management & Catering Technology, Hyderabad for the award of
bachelor’s degree in Hotel Management & Catering Technology.
The subject on which the project report has been prepared by him is
entirely an independent work under the guidance of CHEF. RAVI TEJA, Front
office Lecturer in Pinnacle Institute of Hotel Management & Catering
Technology, Hyderabad.

DATE:
PLACE:
(CHEF RAVI TEJA)

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 ACKNOWLEDGEMENT

I offer my sincere thanks to my guide CHEF RAVI TEJA for giving me

an opportunity to undergo my project report on “LARDER KITCHEN”
I would like to thank the Principal Mrs. Y.SRIDEVI, PINNACLE
INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY for her
support & guidance.
I would also like to thank the Management, Teaching & non-teaching
staff of the college for their support in completing the project.

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 INDEX
S.NO TITLE
1 INTRODUCTION TO LARDER
KITCHEN
2 EQUIPMENTS FOUND IN THE
LARDER
3 PLANNING LARDER KITCHEN
4 COMMON TERMS USED IN
LARDER CONTROL
5 LARDER CONTROL
6 LIAISON WITH OTHER
DEPARTMENTS
7 RESPONSIBILITIES OF LADER
CHEF
8 LIAISON WITH KITCHEN AND
PASTRY DEPARTMENT
9 EQUIMENTS USED IN LADER
KITCHEN
10 LAYOUT OF LARDER KITCHEN
11 SAUSAGES-TYPES &
VARIETIES
12 FORCEMEATS
13 BACCON ,HAM & GAMMON
14 BRINE, CURES & MARINADES

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 LARDER KITCHEN

DEFINITION & INTRODUCTION OF LARDER WORK

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, which are
nowadays a feature of so many functions.

For these functions to be carried out, it is essential that:

1. The larder be separated from the kitchen and located in a
cool place. At the same time, it must be close to the kitchen to
avoid undue running about between two departments which
are closely interrelated.
2. It should be light, airy and well established and
sufficiently spacious to allow the staff to carry out their duties
in a clean and efficient manner. It must also be able to store
prepared foods and buffets in a cool and hygienic manner.
3. It should be equipped with the necessary fitting, machinery
and tools. In accordance with the volume and/or quality of the
trade of the catering establishment in which it is situated.

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 BREAKDOWN OF WORK
Taking the above into consideration, it naturally follows that the work
is broken down into various fields such as Hors d'oeuvre, Salads,
Butchery, Poultry, Cold Buffet etc, and in effect, in large busy
establishments each of these functions or duties are carried out by one
or more men or sometimes women, who specialize in the work of that
particular sub-department. As an example, the Butcher, Poulterer or
Fishmonger may be an expert in that particular field without being a
trained chef or cook, and it sometimes happens that the salads or Hors
d'oeuvre are prepared by female staff trained in those particular duties
only.
More frequently, these various duties are allocated by the Chef Grade
Manager, who is in overall charge of the department, to commis or
assistant chefs, and they are known as Commis Grade-Manager,
whatever duties they re assigned to. Naturally, the busier the
establishment, the more Larder work it entails, therefore more is
required to man the department. The smaller the volume of trade the
fewer commis required, and so on. In many establishments the Chef
Grade-Manager is single handed and carries out all the various
functions himself.
It should be mentioned at this stage that often quality rather than
quantity, of trade is the determining factor in deciding the number of
staff required in the Grade-Manager, or for that matter in the kitchen
as a whole.

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 EQUIPMENTS FOUND IN THE LARDER
Heavy:
 Refrigeration equipment including refrigerators, walk-ins,
reach-in, pull outs, traulsen, deep freezers, bottle coolers, ice
machines, coolers and chillers.
 Food Processors with attachments for grinding, pureeing,
kneading, mixing, Buffalo choppers, bone saws
 Gas range, boilers, heaters (if required)
 Weighing scales - Electronic and manual
 Steel tables, cupboards, storage racks and sinks

Light:
Mixers, juicers, Butchers block, Storage bins and shelves, Slicers,
Blow torch, Pots, pans, stockpots, larder tools such as serving spoons
and ladles, sieves , Colanders , Conical strainers and Chinois, heat
Presses , Pie moulds, whisks, egg slices, steel basins and graters

Miscellaneous:
Frying and flat spoons - Assorted knives (Butchers Boning knives
,butcher’s steak or cutting knives , Butchers saw(Tenon), Butchers
saw(Bow), Butcher’s choppers and cleavers, Butchers chopping
Knives, Cook’s 30 cms(12 inches)Knives, Cook’s 20-24 cm (a/7
inches) knives, Cook’s 6-8 cm (4 inches) knives, Cook’s 14-20cm(7
inches) filleting Knives Tranchelard Knives, Palette Knives) -
Butchers saw (Tenon and bow) - Butchers chopper - Filleting knives
and palette knives - Piping bags and assorted nozzles – Peelers - fancy
cutters - mandolin slicer - Wooden spoons and mushrooms (wooden

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 mushrooms are used for pressing food stuffs through sieves) - Cutlet
bat and steak hammers (for flattening cuts of meat) - Larding and
trussing needles and pins(for larding and trussing joints of meat and
poultry) - Lemon zesters & decorators (for scraping and channeling
lemon peel) - decorating knives and vegetable scoops (for shaping
vegetables & potatoes) – Skewers - butchers hooks (for hanging
joints) - Brining syringe (for pumping brine solution into joints) -
brinometer(for measuring density of brine solution) - assorted
thermometers - Assorted trays for storage of food.

PLANNING THE GARDE MANGER

Layout : Planning the layout for a garde manger department can be a
complex task. Unlike other departments that can depend on a basic
menu and basic work load, the Garde Manger department is unique in
its operation. On a daily basis the Garde Manger department may
handle its own butchery, its own bakery, its own sauce making ,its
own frying , smoking of fish and cold meats , all the decorating
including tallow and ice sculpture , Plus a complete line on
charcuterie products such as galantines and pates.

The Garde Manger department can relate to a food service facility in

three ways:
- on a pick up Basis.
- on a distribution basis.
- on a combination of the two bases.

When a Garde Manger department Executes food order on an ala

Carte basis, this is known as Pick up .This system operates in an
unpredictable fashion ,Since the number and timing of orders is not
known in advance. Work load is set depending upon the dishes listed
on the menu.

When the Garde Manger department Executes food orders in advance

for a known quantity, to be delivered at a certain time (Parties,
banquets) this is known as the distribution basis. The main problem

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here is workloads will be different each day depending upon booking,
functions etc., For this reason it is difficult to establish an appropriate
mise-en-place on a daily basis as it is bound to vary.

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 required divided by yield
percentage.
Antipasto: Italian Hors d’oeuvre
Beginning inventory: The dollar value of all products on hand at the
beginning of the accounting period. This amount is determined by
completing a physical inventory.
Bin card: An index card with both additions to and deletions from
inventory of a given product. To facilitate its use, the card is usually
affixed to the shelf that holds the given item. Used in a perpetual
inventory system.
Canapé: An hors d’oeuvre consisting of a small piece of bread or
toast, often cut in decorative shape, garnished with savoury spread or
topping.
Carpaccio: Very thin slices of meat or fish, served raw.
Carryover: A menu item prepared for sale during a meal period but
carried over for use in a different meal period.
Casing: A synthetic or natural membrane used to enclose sausage
forcemeat.
Caul: A fatty membrane that covers the stomach of a pig; used for
wrapping meats for cooking and for lining terrines.
Chitterlings: Pork intestines.
Coulis: A vegetable or fruit puree, used as a sauce.
Crepinette: A sausage patty wrapped in caul.

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Crudités: A raw vegetable served as a relish.
Daily inventory sheet: A form that lists the items in storage, the unit
of purchase, and the par value. It also contains the following columns:
on hand, special order, and order amount.
Edible portion (EP): This term refers to the weight or count of a
product after it has been trimmed, cooked, and portioned.
Ending inventory: The dollar value of all products on hand at the
end of the accounting period. This amount is determined by
completing a physical inventory.
First-in, first-out (FIFO): Term used to describe a method of storage
in which the operator intends to sell his or her oldest product before
selling the most recently delivered product.
Forcemeat: A mixture of chopped or ground meat and other
ingredients used for pates, sausages and other preparations.
Garniture: Garnish; the act or process of garnishing.
Inventory turnover: The number of times the total value of
inventory has been purchased and replaced in an accounting period.
Lard: The rendered fat of hogs; to insert strips of fat into meats low
in marbling.
Last-in, first-out (LIFO): Term used to describe a method of storage
in which the operator intends to sell his or her most recently delivered
product before selling the older product.
Par level: A system of determining the purchase point by using
management-established minimum and maximum allowable
inventory levels for a given inventory item.
Requisition: When a food or beverage product is requested from
storage by an employee for use in an operation.
Shelf life: The period of time an ingredient or menu item maintains
its freshness, flavor, and quality.
Tripe: The muscular stomach lining of beef or other meat animals.
Waste percentage: This formula is defined as product loss divided
by AP weight and refers to product lost in the preparation process.
Working stock: The quantity of goods from inventory reasonably
expected to be used between deliveries.
Yield percentage: This formula is defined as 1 minus waste
percentage and refers to the amount of product available for use by

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the operator after all preparation-related losses have been taken into
account.
Yield test: A procedure used to determine actual EP ingredient costs.
It is used to help establish actual costs on a product that will
experience weight or volume loss in preparation.

LARDER CONTROL
If the larder is to be run effectively, efficiently and economically, it is
essential that the Chef Garde Manger exercise strict control over the
foodstuff received and stored in the department.
This will involve:
1. Checking the quality and quantity of all food received in the
department.
2. Ensuring that all food stuff is stored at the right temperature and
thattheycaneasilybechecked
3. That the food is protected from contamination by vermin.
4. That portion control is ensured.
5. That stock is regularly turned over.
6. That food is not over stocked.
7. A simple daily stock sheet to be maintained by each sub
department.
8. Every possible effort is made to ensure the highest standard of
hygiene.
9. Pilferage is discouraged and controlled.

STOCK SHEET
The stock and order sheet should be as simple and easy to keep up to
data as possible. A complicated stock sheet requiring too much
writing will defect the whole purpose as it will be neglected during
busy rush periods, the very time it is needed most. For some sub
departments, devising an easy and simple system is reasonably easy.
In some cases it is not so easy for example; also keeping of the stock
of food sent in and returned by the cold buffet can be complicated and
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time wasting if one is to measure every ounce or inch. Therefore it is
necessary to accept some rule of thumb providing it is well
supervised. An experienced chef Garde Manger should be able to tell
at a glance the weight, or number of Portion of a given joint or cold
dish. The butchery department also presents some Problems and the
stock sheet for this department needs careful consideration. Each
establishment will devise its own system taking into account its own
problems.

Department Day and date

Unit
Item Unit Stock Cost Order
Price
Tomatoes kg(lb) 2 12
Sardines tins 4 8
Eggs doz 1 1/2 4
Oil 1.(gal) 1/2 1
Vinegar 1.(qt) 1 2

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 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, trimmed, cooked,
and portioned. Thus, AP refers to food products as the operator
receives them; EP refers to food products as the guest receives them.

Yield % is important in the area of recipe costing. This is true because

a recipe cost must take into account the difference in price of products
in their AP or EP state. In order to determine actual recipe costs, it
may sometimes be necessary to conduct a yield test to determine
actual EP ingredient costs. A yield test is a procedure used for
computing your actual costs on a product that will experience weight
or volume loss in preparation.

Total Yield % = Remaining Weight x 100

Original Weight

Waste % is the percentage of product lost due to cooking, trimming,

portioning, or cleaning.

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 Secondary data

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 preserving of stores, keeping stocks up to date,
and accounting for such items as meat, fish, poultry, game etc. which
pass through the department on their way from the suppliers to the
kitchen and eventually to the restaurant or banqueting rooms. The
bulk of such foodstuff needs dissecting or cleaning, dressing, cutting
into the required joints or portions, and generally preparing for
cooking.
To function in an effective manner, the Larder department must
operate in harmony with the Kitchen in particular, if confusion and
wastage are to be avoided. A good layout of the Larder in relation to
the Kitchen will avoid undue running from place to place. Lack of
liaison between the departments could result in duplication of work,
or sometimes in certain processes not being carried out to the best
advantage.

For Instance:
- Certain foods intended for cold service are best cooked in the
Kitchen where there are greater facilities for carrying out the
operation
- Pastry for pies or puddings, and various savouries served from the
Larder department, are best prepared by the Pastry staff, who will be
more skilful in such work, and who are equipped with the necessary
apparatus and tools for producing such items.
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- Savoury fillings as are required by the Pastry chef for such items
as sausage rolls, patties, or pasties, ravioli, etc., will be prepared in the
Larder and transferred to the Pastry department as and when required.
- Another important function of the Garde-Manger is to process
and utilize the ‘leftover’ which is transferred from the Kitchen to the
Larder at the conclusion of every meal.
- A number of garnishes or accompaniments to dishes served from
kitchen departments are prepared by the Garde-Manger. Such items as
stuffings, forcemeats, lardons or bacon rashers, are naturally provided
by the Larder, as well as cold sauces for the accompaniment of hot
dishes.

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 RESPONSIBILITIES OF THE GARDE
MANGER DEPARTMENT
1) Butchery (including the fish mongery & ecaillage)
2) Marinated Products
a. Salads
b. Pickled Products – Vegetables, Fruit, Fish and Meats
c. Brines / Cures – Smoked Products.
3) Cold Soups and Sauces
4) Appetizers and Hors d’oeuvres
5) Forcemeat products
Pâté, Galantine, Terrine, Sausage, Quenelle, etc.
6) Gelatin Products
Aspic, Mousse, Aspic jelly coating, Colle, Chaudfroid, etc.
7) Cold Fish and Meat – Roasted, Poached
8) Pièce Montée (Centerpiece)
Ice-carving, Tallow/Butter Sculpture, Salt Dough, Vegetable & Fruit
Carving
9) Specialty items – Cheeses, Caviar, Foie gras, etc.
10) Food Garnishes
11) Overseas pantry station

Menu Responsibilities of the Garde Manger Department

1- A la Carte : Hors d’oeuvres, Appetizer, Salad, Entrée
2- Buffet : Cocktail receptions, Dinners, Conference breaks, Salad
bars.

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RESPONSIBILITIES OF THE CHEF GARDE
MANGER
1. He is responsible to the Executive chef for the smooth
running and operation of his department.
2. He is also responsible for co ordination between his staff
and has to make sure that they have understood the work
required from them and the production schedule, either daily
or weekly.
3. Training is another important function he has to carry out.
The work of the larder is of a highly skilled nature and
involves a lot of expensive ingredients, procedures and
equipment It is therefore imperative that the staff is well
trained.
4. The larder Chef is also responsible for staff scheduling and
duty rotas.
5. He is also required to co ordinate with the other
departments like the kitchen and the bakery. A lot of pre
preparation is done in the larder for the other departments and
satellite kitchens. Their requirements must be made available
well in advance.
6. He also has to maintain registers to record the receipts and
dispatch of the foodstuff.
7. He is also responsible for maintaining hygiene and
sanitation standards in the department. A lot of the foodstuff
being processed here is in the raw sate and susceptible to
contamination and possible food poisoning.

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CHEF GARDE MANGER- LARDER CHEF
What is Larder or Garde Manger ?
It is the Cold Kitchen or that part of the kitchen department which is
set aside for the storage and preparation of perishable foods- both raw
and cooked.The food stuffs such a meats, fish, poultry, and game,
vegetables other perishables are prepared and made ready for
cooking.
All the cold foods found on the menu such as appetizers ( Hors
d’ oeuvres ), cold fish or meat dishes , all salads, cold sauces and
dressings are made ready.
One particular special duty of this department is the preparation of all
types of cold buffet- a major feature of many functions and
banquettes.

For the departmental functions to be effectively and efficiently

carried out, it is essential that
–
1. This section is separate from the main kitchen and located in a cool
place. At the same
time it should be close to the kitchen to avoid undue traffic and time
wastage between
the other kitchens.
2. It should be light, well ventilated and spacious to allow the staff to
carry out their
duties in a clean and efficient manner.
3. It must also be able to store prepared foods and buffets in a cool
and hygienic manner.
4. It must be equipped with necessary fittings, plant, machinery and
tools in accordance
with the volume of the business

WORK ALLOCATION IN LARDER SECTION

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The work is broken down into various sections-
Appetizer section
Salad and dressing section
Butchery
Cold buffet

 In large busy establishments, there is a full team of workers to

carry out the above functions.
 The butcherer, poultrer or the fishmonger may be an expert in
their own fields.
 These duties are allocated by chef garde manger, who is the
overall charge of the department, to commis or assistant chefs.
These are known as commis garde manger. The team will
depend on the volume of the business.

RESPONSIBILITIES OF CHEF GARDE

MANGER
Chef garde manger reports to the sous chef. He is responsible for-
 Efficient working of the larder section.
 Co-ordination for the efficient running of the garde manger.
 Training of the larder staff
 Maintaining discipline of the section.
 He is responsible for all the foodstuffs which are dealt in the
section especially all the cold food and their proper storage.
 He is responsible for keeping the record of the entire foodstuff
coming into the section and the orders served to the main
kitchen and the other outlet kitchens.
 The chef needs to put in the requisition for the meats, fish and
poultry and other food ingredients required for all the food
service.
 He is responsible for maintaining his section in the best of
hygienic and sanitary conditions to avoid any danger of
contamination and possible food poisoning.

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LARDER CONTROL

To operate the department efficiently and economically, it is essential

that the chef gardemanger should exercise strict control over the
foodstuffs received and stored in the department. This involves-

1. Checking the quality and quantity delivered to the larder.

2. Ensuring that all foodstuffs are stored at the right temperatures and
that they can be
easily checked.
3. Ensuring that the food is protected from contamination and vermin.
4. Ensuring that portion control is rigidly carried out. A given weight
of fish, poultry,
meat
5. should always produce the standardized portions.
6. Ensuring that the food is never overstocked and stocks of food are
regularly turned
over.
7. Taking all precautions to ensure there is no pilferage.
8. Taking the daily stock of the food material stored in the larder
section.
9. Making every effort to maintain the highest possible standards of
hygiene.

STOCK SHEET
The stock sheets and the order sheets should be formatted simply, to
save time and to make
the working less complicated.
DEPARTMENT: LARDER
SECTION: Hors d’oeuvre
DATE:
ITEMS UNIT STOCK UNIT PRICE COST (in

21
rupees )
ORDER
Tomatoes Kg 4
Cucumber Kgs 3
Eggs Doz. 3
Olive oil Litre 2
Vinegar Litre ¾
Sardines Tins 5

 This is the stock sheet that is used to re-order the supplies from
the stores. This record
 is not very complicated to handle.
 The complications come in keeping the records of the food sent
in and returned by the
 cold buffet.ful consideration. This activity needs to be
personally supervised and over
 a period of time the consumption can be estimated, within very
narrow margins.
 The butchery department also presents some problems and the
stock sheet for this
 department needs care.
 Fish, salad vegetables, canned foods and dairy produce are
comparatively easy to
 control.
 The stock sheets are mostly prepared as soft copies on the
computers.

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LIAISON WITH KITCHEN AND PASTRY
DEPARTMENT
LARDER is both –
1. A storage department for most perishable foods
2. A preparation department for all the cold food stuffs.
The larder staff , under the leadership of the chef garde manger are
responsible for-
 The ordering
 Storing
 Preserving of stores
 Keeping stocks up to date
 Accounting for meat, fish, poultry and game
 These food stuffs need dissecting, dressing, cutting into required
joints or portions and doing mice-en-place for cooking.

For this reason it is important that-

 The larder section should be in close access to the rest of the

kitchen
 As well as access to all the sections of the kitchen and this
passage needs to be
 uninterrupted.
 To be effective and the smooth run of the operations, the larder
department must
 operate in perfect harmony with the main kitchens, various
speciality kitchens as well
 as the pastry department, to avoid confusions and wastage.
 Lack of liaison will result in duplication of work.
 Likewise, pastry for pies or puddings and various savouries
served with the larder
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  department, are best prepared by the pastry staff. Such tasks as
lining of the pudding
 basins or the covering of the meat pies are examples of such
cooperation.
 On the other hand, the savoury filling required by the pasrty
section, such as sausage rolls, will be prepared in the larder
section.
 Another important function of the larder section is to process
and utilize the leftovers
 of any meals such as parts of cooked joints, poultry, fish or even
eggs, potatoes and
 vegetables.
 Larder section tries to utilize these to the best of the abilities.
Some of these will be
 used for the preparations of the starters and the salads, others
suitably trimmed and
 dressed and reserved.
 A number of garnishes and accompaniments to dishes are
prepared in the larder
 section.
 Such items as stuffings, forcemeats, lardons or bacon rashers are
provided by the
 larder section.
 All the cold sauces for the hot dishes are also prepared by the
larder section such as
 tartare sauce, mint sauce, vinaigrette.
 The larder also prepares compound butter or butter sauces.

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 food processor is a useful tool in the mixing of the raw and
cooked farces, pates,mousses and puree mixtures as well as

24
 some sauces. It is also handy for the making of breadcrumbs
from the day old breads.
 These metal machines are quite expensive and should be robust
for heavy duty for commercial use.
 The mincing and the processor attachments can be dismantled
for cleaning which should be done with hot water containing
grease solvents, then rinsed and dried before re-assembling.
 The machine needs to be lubricated at regular intervals with
the lubricating oil.
 The operator should study the instruction manual to become
familiar with the oiling points.

THE SLICING MACHINE

 Is used for cutting slices of cooked meats such as ham or
tongue, or any other
 boneless joints of meat.
 It is also used for cutting bacon or gammon rashers.
 A calibrated scale is fitted to determine the thickness of the
slices.
 They may be hand-operated, semi-automated or fully automatic.
 The cleaning of the machine should be done carefully following
the instructions on the manual. No food should be left clinging
to the parts which cannot be removed for cleaning as the
bacterial growth will occur.
 The blades should be kept sharp always using the grindstone
attachment provided along.
 The machine should be kept lubricated with the oil provided.

SCALES AND WEIGHING MACHINES

There are various types of weighing scales- large platform scales for
weighing large meat joints. There are graduated scales fitted with a
price chart showing the prices at a glance.
 No maintenance is necessary other than keeping them clean and
hygienic. Sponging them with a cloth soaked in hot water and
then drying thoroughly will do the needful.The pans of the
smaller scales should be removed and washed well in hot water.

25
  Foodstuff should not be placed directly onto the platform or the
pans of the scales but should be kept in some container or trays
or a sheet of greaseproof paper when being weighed.

ELECTRIC GRINDING MACHINE

 This machine is used for grinding an edge on knives and
choppers or cleavers. It should be used if only the carborundum
stone fails to set an edge. Frequent use will wear the knives and
the choppers down very fast.
 Make sure that there is sufficient water in the well and the
grindstone is wet while the sharpening takes place.
 Keep the machine clean.
 Lubricate the machine as per the instructions in the manual.

BOILING PLATE OR GAS RINGS

 These are used to heat or cook as required such as cooking the
vegetable hors d’oeuvres, for rendering fats, making aspic jelly ,
sauces, pickles and other larder preparations.
 Spilling or boil overs should be wiped and cleaned with warm
water and soap solution. The burners need to be cleaned on the
periodical basis.
 The enamelled parts of the surrounding should be sponged down
with water. Abrasives should not be used as they damage and
scratch the enamel.

SALAMANDER / GRILL / TOASTER

 These are used for grilling or toasting many foodstuffs for
making savouries and canapés and for grilling sausages etc.
 For cleaning the burners should be lightly brushed to prevent the
holes from clogging.The metal reflectors should be wiped on a
regular basis.
 The fat drip tray must be emptied and cleaned daily. A little
water in the tray will help the grease from baking on. Do not
allow the crumbs to burn in the tray .
 The enamel parts must be wiped with a damp sponge on a daily
basis.
26
BUTCHERS’ BLOCKS
 These are used in the butchery for jointing and cutting meats.
 They have the advantage of being reversible. They can also be
re-serviced when badly worn out by sawing at the timber yard.
 A good general rule is to keep the surface as clean and dry as
possible and should be washed well and drained and dried after
each use.

SAUCEPANS AND LIDS

 They are mostly stainless steel or aluminium or latest can also
be hard anodized. They require utmost care for maintaining
them clean.
 They should be washed in warm soapy water and dried well
after use.

TABLES, COUNTERS AND FLOORS

 Steel tables are used as work tables. Always keep them clean
and never use their surface for chopping or cutting as the
damage can be two ways.
 Chopping boards which are color coded are used for this
purpose.
 The tables should be cleaned by sponging with hot soapy water
and rinsed with warm water and then dried after use.
 At the end of each session, the sinks, the counters and the floors
must be wellcleaned .

OTHER LARDER TOOLS

Other small equipment required in the larder section are-

 Serving spoons and ladles

27
  Sieves
 Colanders
 Conical strainers
 Meat presses
 Pie moulds
 Whisks
 Egg slicers
 Steel basins
 Graters
 Cutlet bat
 Trussing needles
 Larding needles
 Larding pin
 Lemon zesters
 Vegetable scoops
 Butchers hooks
 Skewers
 Brinometer

REFUSE BINS
 The waste bins should be lined with disposal bags and be
emptied on the daily basis.
 The bins should be stored in air conditioned temperature as they
store lot of perishable
 wastes.
 They should be thoroughly cleaned, inside out, on the daily
basis.

USE OF REFRIGERATORS AND FREEZERS

REFRIGERATORS- UPRIGHT

These play a very important part in the functioning of the garde

manger as all perishables can be stored at a low temperature to
prevent deterioration and the growth of pathogenic bacteria.

28
  The refrigeration temperatures are set a little above the freezing
point and can range
 from 2-5 degrees C.
 There should be no fluctuations in the temperatures and keep
them as constant as
 possible.
 Always check the thermostat is working well
 Have the refrigerators serviced regularly
 Defrost regularly to maintain the temperatures. The refrigerator
should be thoroughly
 cleaned. The racks and bars be removed and washed with warm
water.
 During the defrosting time, the food should be transferred to an
alternative storage.
 Never use a n=knife or a sharp instrument to dislodge the ice
formation.
 Open the door as little as possible for the temperatures to be
maintained inside.
 Never place hot food into the refrigerator as it will raise the
temperatures inside.

UNDERCOUNTER REFRIGERATORS

 The under counter fridges have been developed to fight the

space restrictions and for the maximum utilization of the spaces.
 These are normally used to store ready to cook meats and fish.
Positioned in the hot and greasy kitchens, these fridges are
specially in need of frequent thorogh cleaning and servicing.

DEEP FREEZERS
With the increasing bulk of the food production for the catering
establishments and the use of more and more of the frozen foods,
there is an intensive use of freezers. They help in prolonging the
storage life of the perishables.

29
  Under refrigeration temperatures, the food can deteriorate
rapidly through the action
 of the microbes, enzymatic and chemical reactions.
 By reducing the temperatures, these reactions are slowed down.
 Increased use of deep freezers can be due to bulk buying, special
seasonal rates or
 discounts or irregular supply or delivery.

TYPES OF DEEP FREEZERS

There are three types of deep freezers. The major difference is their
shape and size.
1. BUILT-IN WALK-IN TYPE
 These are found in large catering units such as hotels, hospitals,
canteens and large restaurants.
 The average size of the deep freezers is 2x2x2.25 mtrs. But
these can be tailor built in all shapes.
 All such freezers have divisions within them allowing for the
separation of the meat, poultry, fish or vegetables.
2. DEEP FREEZE CABINETS
 These are of two types- the box or the chest types, which is the
most popular and cheapest to buy. This has the disadvantage of
storing all the foods together as there is no or little
compartmentalization. Quick access to the food is often difficult
and following first-in-firstout is normally difficult in this.
 The second type is the upright one, to look at it is like a
refrigerator. It is more expensive, but by its design and inner
shelving, it allows quick and easy access to the foods required.
 These also come having two or three doors with different
compartments, in order to store different raw material
separately.
 Latest have also incorporated the quick freezing shelves which
can be used before freezing all the foods and then storing them.

3. FRIDGE- FREEZER CABINET

 This is a combination of the fridge and a freezer compartment.

30
  Originally meant for larger households, but these can also be
used by smaller catering units
 These are available in two doors or three door options as well.
QUICK FREEZING
 This is the technique wherein the temperature of the food is
brought down to the required level, in the shortest possible time,
to decrease the growth of the bacteria.
 The food is brought to the point when there is an ice formation
in the cells ofthe food.
 It is of greatest importance that this stage be passed through as
quickly as possible, because the longer it takes for the ice to
form, in the intercellular structure, the larger will be the ice
crystals and this will make the cellular structure to rupture and
collapse. This will cause the food to drip when thawed and the
food will become useless.
 Nutrients are drained away and also there is a major moisture
loss.
 It is therefore, important to see that the food to be deep frozen
should besubjected to a quick freeze procedure.
 Then these are to be stored at -20 degrees C.

FREEZER MANAGEMENT
 When buying ready frozen foods, take the food out of the
packaging boxes and then freeze store them.
 Foods to be frozen in house, should be sealed in airtight plastic
bags. A near vacuum is the ideal solution.
 Only fresh and sound foods should be frozen.
 All frozen foods should be labelled as to the content, number or
portions, weight and date.
 Freeze weights and numbers in accordance to the volume of the
business.
 Defrosted foods should never be re-frozen.

FREEZER STOCK CONTROL

 A stock list to be maintained near each freezer in which to
update the foods added and withdrawn from the freezer.

31
  The entries to be made after each withdrawal or addition.
 At one glace one is aware of the stock in the freezer.
 It should be formatted in the most simple manner.
 Every two weeks the stocks should be removed from the deep
freeze, excess ice
 defrosted and the freezer cleaned up thoroughly.

THAWING OF THE FROZEN FOODS (WITHDRAWAL )

 When foods are to be thawed from the deep freezer, it takes
good timing to place them
 outside and bring them to the usable temperatures.
 The best place for defrosting the meats, poultry and fish is the
normal refrigerator.
 Various weights and sizes need different time and the amount of
the bone left in the
 meat, all have a different thawing effect on the meats.
 Meats should never be defrosted by dry heat or with hot water as
they will lose the flavours and their appearance.
 Thawing time-
Small cuts and portions 6-8 hours
Small joints and poultry 12-24 hours
Small carcass-lamb 12-24 hours
Large carcass/quarters of beef 48-72 hours
In an emergency the frozen foods can be thawed under the
running cold water.

32
 LAYOUT OF THE LARDER SECTION
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 butcher’s block, work table,
refrigerators, deep
freeze, mincing and slicing machine, sinks.
3. Fish section having live fish tanks, two sinks, work tables,
refrigerator, deep freeze.
4. A general section with work tables.
5. Cold rooms with deep freezer and walk-in facility
6. A weighing scale next to the entrance.
7. Chef’s office

33
LAYOUT OF THE LARDER SECTION

34
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 butcher’s block, work table,
refrigerators, deep freeze, mincing and slicing machine, sinks.
3. Fish section having live fish tanks, two sinks, work tables,
refrigerator, deep freeze.
4. A general section with work tables.
5. Cold rooms with deep freezer and walk-in facility.
6. A weighing scale next to the entrance.
7. Chef’s office

35
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 food processor is a useful tool in the mixing of the raw and
cooked farces, pates, mousses and puree mixtures as well as some
sauces. It is also handy for the making of breadcrumbs from the day
old breads.
· These metal machines are quite expensive and should be robust for
heavy duty for
commercial use.
· The mincing and the processor attachments can be dismantled for
cleaning which should be done with hot water containing grease
solvents, then rinsed and dried before re-assembling.
· The machine needs to be lubricated at regular intervals with the
lubricating oil.
· The operator should study the instruction manual to become familiar
with the oiling points.

THE SLICING MACHINE

· Is used for cutting slices of cooked meats such as ham or tongue, or
any other boneless joints of meat.
· It is also used for cutting bacon or gammon rashers.
· A calibrated scale is fitted to determine the thickness of the slices.
· They may be hand-operated, semi-automated or fully automatic.
· The cleaning of the machine should be done carefully following the
instructions on the manual. No food should be left clinging to the
parts which cannot be removed for cleaning as the bacterial growth
will occur.
· The blades should be kept sharp always using the grindstone
attachment provided along.
· The machine should be kept lubricated with the oil provided.

36
SCALES AND WEIGHING MACHINES
· There are various types of weighing scales- large platform scales for
weighing large meat joints. There are graduated scales fitted with a
price chart showing the prices at a glance.
· No maintenance is necessary other than keeping them clean and
hygienic. Sponging them with a cloth soaked in hot water and then
drying thoroughly will do the needful. The pans of the smaller scales
should be removed and washed well in hot water.
· Foodstuff should not be placed directly onto the platform or the pans
of the scales but should be kept in some container or trays or a sheet
of grease proof paper when being weighed.

ELECTRIC GRINDING MACHINE

· This machine is used for grinding an edge on knives and choppers or
cleavers. It should be used if only the carborundum stone fails to set
an edge. Frequent use will wear the knives and the choppers down
very fast.
· Make sure that there is sufficient water in the well and the
grindstone is wet while the sharpening takes place.
· Keep the machine clean.
· Lubricate the machine as per the instructions in the manual.

BOILING PLATE OR GAS RINGS

· These are used to heat or cook as required such as cooking the
vegetable hors d’oeuvres, for rendering fats, making aspic jelly ,
sauces, pickles and other larder preparations.
· Spilling or boil overs should be wiped and cleaned with warm water
and soap solution. The burners need to be cleaned on the periodical
basis.
· The enameled parts of the surrounding should be sponged down
with water. Abrasives should not be used as they damage and scratch
the enamel.

SALAMANDER / GRILL / TOASTER

· These are used for grilling or toasting many foodstuffs for making
savouries and canapés and for grilling sausages etc.
· For cleaning the burners should be lightly brushed to prevent the
37
holes from clogging. The metal reflectors should be wiped on a
regular basis.
· The fat drip tray must be emptied and cleaned daily. A little water in
the tray will help the grease from baking on. Do not allow the crumbs
to burn in the tray .
· The enamel parts must be wiped with a damp sponge on a daily
basis

BUTCHER’S BLOCKS
· These are used in the butchery for jointing and cutting meats.
· They have the advantage of being reversible. They can also be re-
serviced when badly worn out by sawing at the timber yard.
· A good general rule is to keep the surface as clean and dry as
possible and should be washed well and drained and dried after each
use.

SAUCEPANS AND LIDS

· They are mostly stainless steel or aluminium or latest can also be
hard anodized. They require utmost care for maintaining them clean.
· They should be washed in warm soapy water and dried well after
use.

TABLES, COUNTERS AND FLOORS

· Steel tables are used as work tables. Always keep them clean and
never use their surface for chopping or cutting as the damage can be
two ways.
· Chopping boards which are color coded are used for this purpose.
· The tables should be cleaned by sponging with hot soapy water and
rinsed with warm water and then dried after use.
· At the end of each session, the sinks, the counters and the floors
must be well cleaned .

OTHER LARDER TOOLS

Other small equipment required in the larder section are-
· Serving spoons and ladles
· Sieves

38
· Colanders
· Conical strainers
· Meat presses
· Pie moulds
· Whisks
· Egg slicers
· Steel basins
· Graters
· Cutlet bat
· Trussing needles
· Larding needles
· Larding pin
· Lemon zesters
· Vegetable scoops
· Butchers hooks
· Skewers
· Brino-meter

39
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 preserving of stores, keeping
stocks up to date, and accounting for such items as meat, fish, poultry,
game etc. which pass through the department on their way from the
suppliers to the kitchen and eventually to the restaurant or banqueting
rooms. The bulk of such foodstuff needs dissecting or cleaning,
dressing, cutting into the required joints or portions, and generally
preparing for cooking.
To function in an effective manner, the Larder department must
operate in harmony with the Kitchen in particular, if confusion and
wastage are to be avoided. A good layout of the Larder in relation to
the Kitchen will avoid undue running from place to place. Lack of
liaison between the departments could result in duplication of work,
or sometimes in certain processes not being carried out to the best
advantage.
For Instance:
– Certain foods intended for cold service are best cooked in the
Kitchen where there are greater facilities for carrying out the
operation
– Pastry for pies or puddings, and various savouries served from
the Larder department, are best prepared by the Pastry staff, who will
be more skillful in such work, and who are equipped with the
necessary apparatus and tools for producing such items.
– Savoury fillings as are required by the Pastry chef for such
items as sausage rolls, patties, or pasties, ravioli, etc., will be prepared
in the Larder and transferred to the Pastry department as and when
required.
– Another important function of the Garde-Manger is to process
and utilize the ‘leftover’ which is transferred from the Kitchen to the
Larder at the conclusion of every meal.
– A number of garnishes or accompaniments to dishes served
from kitchen departments are prepared by the Garde-Manger. Such
items as stuffings, force meats, lardons or bacon rashers, are naturally

40
 provided by the Larder, as well as cold sauces for the accompaniment
of hot dishes.

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, trimmed, cooked,
and portioned. Thus, AP refers to food products as the operator
receives them; EP refers to food products as the guest receives them.
Yield % is important in the area of recipe costing. This is true because
a recipe cost must take into account the difference in price of products
in their AP or EP state. In order to determine actual recipe costs, it
may sometimes be necessary to conduct a yield test to determine
actual EP ingredient costs. A yield test is a procedure used for
computing your actual costs on a product that will experience weight
or volume loss in preparation.
Total Yield % = Remaining Weight x 100
Original Weight
Waste % is the percentage of product lost due to cooking, trimming,
portioning, or cleaning.

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 manager is head of this department
who is assisted by the various assistant chefs and commies looking
after the various aspects of cold kitchen work. Larder department is
responsible for the preparation of horsd’ouvers, appetizers, salads,
entrée, cocktail receptions, dinners, conference and salad bars.
Hierarchy of Larder Staff
1. EXECUTIVE CHEF
2. SOUS CHEF
3. LARDER CHEF

41
4. CHEF DE PARTIE (BUTCHERY, CHARCUTERIE, POULTERER,
& SALAD, HORSD’OUVERS, PANNIER)
5. COMMIS (I, II, III)
6. APPRENTICE
7. TRAINEES
8. PORTERS

RESPONSIBILITIES OF THE GARDE MANGER

DEPARTMENT

1) Butchery (including the fish mongery & ecaillage)

2) Marinated Products
1. Salads
2. Pickled Products – Vegetables, Fruit, Fish and Meats
3. Brines / Cures – Smoked Products.
3) Cold Soups and Sauces
4) Appetizers and Hors d’oeuvres
5) Forcemeat products – Pâté, Galantine, Terrine, Sausage,
Quenelle, etc.
6) Gelatin Products – Aspic, Mousse, Aspic jelly coating, Colle,
Chaudfroid, etc.
7) Cold Fish and Meat – Roasted, Poached
8) Pièce Montée (Centerpiece) Ice-carving, Tallow/Butter
Sculpture, Salt Dough, Vegetable & Fruit Carving
9) Specialty items – Cheeses, Caviar, Foie gras, etc.
10) Food Garnishes
11) Overseas pantry station
Menu Responsibilities of the Garde Manger Department
1- A la Carte : Hors d’oeuvres, Appetizer, Salad, Entrée
2- Buffet : Cocktail receptions, Dinners, Conference breaks,
Salad bars.

42
 RESPONSIBILITIES OF THE CHEF GARDE MANGER

 He is responsible to the Executive chef for the smooth running and

operation of his department.
 He is also responsible for co ordination between his staff and has to
make sure that they have understood the work required from them and
the production schedule, either daily or weekly.
 Training is another important function he has to carry out. The work
of the larder is of a highly skilled nature and involves a lot of
expensive ingredients, procedures and equipment It is therefore
imperative that the staff is well trained.
 The larder Chef is also responsible for staff scheduling and duty rotas.
 He is also required to co ordinate with the other departments like the
kitchen and the bakery. A lot of pre-preparation is done in the larder
for the other departments and satellite kitchens. Their requirements
must be made available well in advance.
 He also has to maintain registers to record the receipts and dispatch of
the foodstuff.
 He is also responsible for maintaining hygiene and sanitation
standards in the department. A lot of the foodstuff being processed
here is in the raw sate and susceptible to contamination and possible
food poisoning.

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 training and discipline of larder staff;
 For the foodstuffs in the department, some of which may be stored in
refrigerators or even in deep freeze, or preserved by other means.
 The Chef Garde-Manger is responsible for keeping a record of such
foodstuffs and a day-by- day record of issues to kitchen or other
departments.
43
 The Chef Garde-Manger must study the menus in advance, so as to be
able to order meat, fish, etc., in time for the foodstuff to be prepared
and cleaned and made ready for the kitchen in time for it to be
cooked.
 Responsible 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.

44
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 pureed liver
to textured real Pates or rustic country mixtures studded with
hazelnuts or pepper corns and a selection of stuffed galantines and
ballontines coated with aspic. Ham, bacon, sausages and cured meats
are the staple of charcuterie, found world
Wide in innumerable guises. Traditionally, charcuterie consists only
of completely or partially prepared pork dishes , but now a days it
also includes game or real and ham pies, as well as pork pies and pate
en croute . Fish and vegetable terrines and
mousselines as well as the famous pate de foie gras and even prepared
salads are also included in the range.

45
 SAUSAGES-TYPES & VARIETIES

Any mixture stuffed into a casing (traditionally the large or small

intestines of domestic animals) is known as a sausage. In practice
most sausages are pork-based though beef and real feature in a few
types and game can add a ripe flavour. While sausages are some times
made with chicken or real while fish or shellfish sausages are a
gastronomic conceit often based on luxury ingredients such as lobster
or sea scallops .They usually take the form of fish mouisselines
stuffed in a casing .
Additions to sausages fall into two that lighter the meat and make it
go further , as in the British “Banger “and seasonings , Commonly hot
red peppers in sage and thyme ,spices such as the pensable salt. Small
casings are used for fresh sausages so heat penetrate easily to the
center.
As fresh Sausages may contain raw ingredients ,they have a
short shelf life although this may be extended by additional cooking
processes such as smoking , drying blanching or boiling .Both the
delicate bondin blance of France , made from pore , chicken or real
and sometimes eggs and cream and the heartier bondin noir or
German slutwurst made of blood ,spices and onions are examples of
semi cooked sausages that has been blanched to firm their feature and
extend their shelf life by a few days. Seasoned with spices and garlic ,
the famous Polish Kielbasa and German Knack wurst are both slightly
smoked. Like all pork , fresh and semicooked sausages must be
thoroughly cooked before eating to avoid any danger of trinchinosis
infection.
Distinct from fresh and semi cooked sausages are those that are
sold ready to eat These may be fully cooked ,sometimes by hot
smoking or completely cured by drying included in this wide category
are the familiar Mortadella belogna and liver sausage. Some liver
sausages are soft enough to spread ,they may be flavoured with onion
,herb, garlic, anchovies or spices and resemble Pate packed in a
anchovies or spices and resemble Pate packed in a Casing .The

46
distinctive French andouille made of Pig’s intestines stuffed one
inside the other combines smoking , drying and cooking in its
fabrication.
The third general category is the sausages that are uncooked but
are totally presented by drying .They are eaten without further
cooking ,often thinly sliced and served cold with cheese ,veg and
salads. Although these sausages do not require cooking , some
varieties notable Italian Pepperoni and a dried version and stews. The
second type Salami style sausages are
drier and more highly spiced . Since they may be dried for up to six
months , they have a harder texture pork and beef are often combined
in salami ,and frequently wine is added to the mixture , giving the
sausage a characteristic tangy flavour.

CASINGS-TYPES & VARIETIES

Casings vary in size from the ½ in /1.25 cm diameter of small pigs
intestines to the 3- 4 in /7.5-10 cm of large beef intestines, and each
sausage calls for a specific type. Synthetic casings are commonly used
for fresh sausages .Bladder or stomach living may also used.

STUFFED SAUSAGE CASINGS

Before use, soak the casings for 1-2 hours in cold water to remove salt
and make them pliable .Drain but do not dry them.
Steps :
1). Clean and open each casings by attaching one end to a tap and
running cold water through it.
2).Tie each casing with string at one end. Attach the open end to the
base of a funnel .Slide the casing up the funnel until the closed end of
the casing is reached.
3).Work the sausage filling through the funnel into the casing .Do not
pace the filling too tightly or the sausages will burst as they cook.
4).Twist the casing at intervals as you go to make a string of sausages
.Tie the casing with string at the end.

47
WORLD FAMOUS SAUSAGES AT A GLANCE

48
 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, fish or vegetables,
prepared as a dish on its own or used to stuff other numerous other
items such as eggs, meat, fish and poultry, pastry shells and perhaps
even pasta. Such dishes are prepared in the Garde Manger.
Forcemeats are used in the preparation of a various cold dishes such
as pate, terrines, galantines, ballotines, quenelle, roulade, mousse and
mousseline.
Pate: from the old French paste, meaning paste.
Terrine: from the Latin Terra, meaning earth.
Galantine: from the old French galant, meaning gorgeous or showy
Also from the old French term galine, meaning chicken.
Ballotine: from the Italian Balla, meaning ball.
Quenelle: from the Alcascian French knodel, meaning dumpling
Roulade: from the French rouler, meaning to roll
Mousse/Mousseline: from the French, meaning froth.
Timbale: from the English Thimble

COMPOSITION OF THE FORCMEAT

Traditional forcemeat /farce is made up of four parts:
1. The Meat (Primary Ingredient)
2. The Binder
3. Seasoning, Flavoring and Garnish
4. The Additives

The Meat :
Consists of three elements:

49
 – The Dominant Meat (basic meat) which could include veal, game,
poultry, rabbit, duck, or even fish. This will provide the dominant
flavor and will also name the dish. e.g. chicken liver in a Chicken
Liver Pate. These ingredients should be fresh and of prime quality.
All bones, skin, sinews and gristle must be removed and the flesh cut
up into ½” pieces for grinding. The dominant meat normally accounts
for 40% of the meat component.
 Lean Pork which contributes to the bulk as well as the flavor. This
will be about 30% of the meat component. Nowadays, when
preparing forcemeat using other varieties of meat, the lean pork an be
substituted with another subsidiary meat. For example, in a Lobster
Mousse, the lean pork will be substituted with shrimp or some other
cheap white fish. The important thing to remember is that the
subsidiary meat should complement the dominant meat
 Pork fat which gives richness and smoothness to the product as well
as for its binding qualities. This too will be 30% of the meat
component. Again, other fats such as butter and cream can be
substituted in order that the meat and fat compliment each other. In
the Lobster mousse, cream would be better suited as a fat instead of
pork fat.

TYPES OF FORCEMEATS :
There are many types of forcemeats, farces and stuffings .They are
used in variety of ways for making quenelles mousses mousselins,
pates, galantines, for stuffing breast of lamb or veal , poultry , game,
fish, vegetables and eggs. Forcemeats are made of meat , poultry and
close grained fish , finely ground or pureed and mixed with
seasonings.
1. Fine Forcemeats for Quenelles
2. For Galantines
3. Mousseline Forcemeat
4. For Pates
5. Fish
6. Quenelles Forcemeats with Panada.

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 BACCON ,HAM & GAMMON

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 stewed whole, tied with string.
For Frying or Grilling

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All cuts are suitable but rashers are usually cut from the back. streaky
or collar. Steaks are cut from the gammon or prime back.
For Baking
Large lean pieces are generally used – whole gammon or ham, whole
gammon hock, large piece of back, whole boned and rolled foreHock
or either of the collars. These cuts are usually boiled first before
baking.

CUTS OF HAM

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 CUTS OF GAMMON

CHARACTERISTIC BACON HAM GAMMON

Can be eaten smoked, boiled,

WAYS OF EATING Cured or cooked fresh. Wet cured
fried, grilled or baked.

Gammon
All ham is taken either from
comes from
Types of bacon depend on the thigh or rump and varies only
the joints of
TYPES thickness and where the cut of in the curing process
the front
meat is taken from in the pig. according to different
legs of the
countries.
pig.

Can be
Cured in brine or in a dry
Can be cooked and served cooked and
packing containing large
PREPARATION fresh; wet or dry cured usually served
amounts of salt, smoked, boiled
with honey or sugar fresh, wet
or dried in cold air.
cured.

Hind leg of
Meat from the thigh or rump the pork
DESCRIPTION Cured meat prepared from a pig. of a pig, cut from the haunch which is
of a pig or boar. cooked, wet
cured.

53
 BRINES,CURES & MARINADES
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

In steeping, the food item is immersed in the brine solution for a

period of time, turning over occasionally to ensure even brining.
Injection involves a brine pump wherein the brine is injected directly
into the muscle fiber thereby reducing the time it takes to achieve
curing/salting. Spray brining is when the brine solution is sprayed by
injection at several points in the muscle at the same time. This method
is even faster than the injection method.

Salting and Pickling Brine

Meat contains about 75% water in the form of inter and intra
cellular liquids distributed all over the tissues. These liquids contain
several substances such as mineral salts, proteins, amino acids and
lactic acids. When meat is in contact with a heavily salted brine, an
osmotic exchange occurs between the meat and the brine. During this
exchange, the meat absorbs some of the brine and the brine receives
some of the meat substances. This process of a two way exchange is
very slow and almost never complete.

The PH of the Brine

The alkalinity/acidity factor of meat that is to be salted is of
extreme importance in obtaining a good result. The ph factor is highly
influenced by the carbohydrate in the meat. If the ph (acid) is low, it
is good for salted meats such as ham and bacon. They have less
tendency to develop bacteria which cause the spoilage of meat. Meat
with a relatively high ph (alkaline) is ideal for cooked salted meats
such as sausages, cooked ham, pate and galantine. They retain the soft

54
pink color that is ideal for presentation. Meat having a relatively high
acidity will take on a darker color.

The Sugar in the Brine

Within the recent years the technique of sweet salted products
have started to become popular. It is important to add a small amount
of sugar, preferably brown to the brine for a milder taste. Sugar also
acts as a meat tenderizer during the marination.

The Water
It is the main ingredient. Water has great importance in the
composition of the brine. For optimum results, water should be very
clear, free of pollution and low mineral content. Hard waster should
be avoided and is not recommended in the making of brine solutions.

The Salt Petre

The old brine formula consisted of salted water aromated with
herbs and spices. However, the presentation and the appearance was
not appetizing and the meat rather difficult to slice and kept breaking
into small pieces. In order to avoid these inconveniences, it was found
that the addition of a small proportion of salt peter in the brine would
solve these problems. The meat changed from an ugly grey – brown
to a pleasant pink color. It also held well together so that it could be
sliced properly.

The Aroma and Spicing of the Brine

Brine should never have a strong or bad odor. On the contrary, it
should give a pleasant smell and an appetizing aroma to the meat.

Storage of Brine
Brine should be stored in non corrosive containers such as steel,
enamel, glass. Avoid aluminum and plastic. Fix a tap to the base of a
brine container so that it can be drained easily. The strictest rules of
hygiene must be applied to ensure that bacteria growth is minimized.
Do not use bare hands and put pre washed meats into the brine. Brine
can be used up-to 4 times.

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 Method of Mixing the Brine
– Heat the water to boiling point, but it is not necessary to keep it
boiling.
 Add all ingredients except the spices and the herbs.
 Skim the top of the liquid.
 Stir frequently to cool down the brine and dissolve the ingredients.
 Strain through a Tammy.
1. To act as a tenderiser and break down the connective tissue (this is
done by the acid in the marinade.
2. To act as a preservative.Tie the aromates in a sachet and add to the
brine the next day.

MARINADES
A marinade is a seasoned liquid with various aromatics in which
meat, poultry, game and even vegetables are steeped. Marinades are
made up of the following components:
1. Oil – could be olive, peanut, salad or plain refined oil. Flavored oils
such as garlic oil, chilli oil and herb flavored oil can also be used. The
oil in the marinade helps to prevent moisture loss.

2. Acid – A whole range of acid products can be added into the

marinade. Citrus fruits, vinegar (plain and flavored), lemon juice,
yogurt, red and white wine are generally used.

3. Aromatics – such as herbs, spices, proprietary sauces.

4. Seasoning – primarily salt, sea salt, black salt, garlic salt, rock salt
and grain salt.

The function of a marinade is

A . to add flavour and taste to the food.
 When only their flavor is intended, the aromates can be tied in a
sachet to be removed after their flavor has been released. All

56
 marinaded meats must be dried properly before use. Wet meats will
not brown properly.
The length of time for marination depends on several factors
1. The type of meat or food stuff. Beef will take longer than chicken to
marinade. Also the cut of meat is important. Tenderloin will need
very little marinading time compared to the rump.
2. The size of the item. A leg of pork will take longer than the leg of
chicken
3. The temperature. Foods marinade best at room temperature. However,
at times refrigeration will be required if the item is being kept
overnight. In any case, fish has to be marinated at refrigerated
temperatures.

Some marinades are cooked, others are uncooked. A cooked

marinade, because it is heated, allows the aromates to release their full
flavor. Raw marinades are ideal for long term periods. In both cases,
the marinating should be done in non corrosive containers such as
glass or stainless steel. Avoid plastic and aluminum.

USES OF MARINADE
 Enhance flavour by having the object being marinated absorb some of
the Marinade;
 Tenderize meat;
 Short-term meat preservation.

Storage
A cooked marinade is best stored under refrigeration, and has a long
shelf life. Uncooked marinades should be prepared for instant use. If
necessary, these should also be refrigerated.

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 CURES
Curing is a process of surrounding meat, fish or poultry with
salt. The salt contains curing agents and is called curing salts. Curing
is a method of preservation and the process dehydrates the meat and
thereby preserves it.

The salt is the most important part of the composition . It

inhibits the growth of the bacteria, yeasts and molds. Salt also add
flavor. Common salt (NACL) makes up 94% of curing salts. He other
6% are the curing agents which include:

 Nitrates and Nitrites of Sodium and Pottassium. These control the

growth of botulism
 Salt Petre which is a nitrite and reacts with the pigmen in meat and
gives it a pink color. Notice the color of Ham.
 Sugar will reduce the strong flavor of salt, lowers the PH varience,
and it add flavor and taste
 BHT and BHA are two anti oxidants which retard the onset of
rancidity of fat. If the food to be cured has a high fat content (bacon),
these are required.
 Sodium Erythorbate is also a preservatve
 MSG is a flavor enhancer.
 Spices and herbs which contribute to the taste and the flavor.
There are dry cures and wet cures.

Dry cures are those which are applied directly to the food. Dry curing
is a prolonged process and the cure needs to penetrate into the food.
The thickness and the weight of the food needs to be considered.
When ready, the excess cure is rinsed off.
A Wet Cure is when the curing salts are added to a brine solution. The
process is much shorter as due to osmosis, the penetration is much
faster.

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 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 cylindrical shape.

MAKING OF GALANTINE
Galantines is rolls made from birds or cuts of meat that have been
boned and stuffed .A galantine is shaped in a cylinder (so that it is
easy to slice ), then wrapped in a cloth and poached in stock .It is
always served cold ,usually in spic ,Chicken and turkey galantine
often have a real or ham stuffing , while a pork stuffing is more
common for richer meats.

PRESENTING GALANTINES & BALLOTINES

When sliced a galantine displays an attractive mosaic of meat
and stuffing dotted with nuts, olives,chunks of ham or pork fat and
sometimes truffles slices are arranged flat on the dish so that they
scarcely overlap. The classic decoration is a shiny coating of aspic
and sometimes part of the galantine is left unsliced to coat with
chaudfroid sauce.A garnish such as stuffed tomatoes adds colour but
it is not obligatory given the colourful appearance of the dish itself.

PROBLEM IN COOKING – If cooked too fast ,busts ,if overdone,

dry for storage refrigerate for 3 days .

GALANTINES :
Duck apricot (Belgium )
Fish asparagus ( France)
Tuna Fish roll (Spain)
Turkey Sherry and Truffles(Spain)
Capon and Mushroom (France)
Ham and bacon(UK)

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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 known as
pates even though the pastry has been replaced by a terrine mould or
bread tin.
The name pate is also applied to mixtures that have been baked in the
oven or sautéed mix frying pan , then pureed to a smooth consistency.
Pate’s and terrines are based on a stuffing , somelime called
forecmeats (Fr. farec) which varies in texture from velvety smooth to
coarsely chopped . The stuffing can be plain or layered with strips of
meat such as veal , ham or game , which are often marinated first in
wine and brandy , it can be dotted with liver for richness , or with
pistachios ,truffles or pieces of blanched red and green pepper for
colour. Egg may be added to blind the mixture and bread crumbs for
lightness. Pork valued for its flavour and rich fat, is the primary
ingredient of Pates and terrines.

MAKING OF PATE –
PATE DOUGH:
Flour 1 kg
Butter 150 gm
Margarine 200 gm
Baking powder 15 gm
Water 250 ml (approx.)
Vinegar 25 ml
Eggs 3
Salt 2 tsp

 Sift the flour and the baking powder.

 Rub the shortening and the butter into the flour
 Combine and add the remaining ingredients into the flour.
 Mix until the dough is formed and knead till smooth.
 Shape the dough into a flat rectangle. Refrigerate overnight.
Note: pate dough can also be made out of yeast and brioche dough

60
Assembling the pate:
 Lightly oil the mould.
 Roll the dough and line the mould leaving an overhang on the
four sides.
 Carefully press the dough into the corners of the mould.
 Refrigerate the lined mould for at least an hour.
 Fill the mould with the prepared farce ½ inch short of the top
edge.
 (the forcemeat should be placed in the mould in several layers.
Use a palette knife to press into place. This will reduce the risk
of air pockets in the finished product. There may be a central or
dispersed garnish)
 Fold the overhanging dough over the top of the mould and the
seal.
 Carefully cut two small holes from the top and provide
chimneys for the excess steam to escape during the cooking.

Cooking the Pate:

The cooking takes place in two stages
Browning stage: Cover the surface with foil and place the mould in a
pre heated 475°F oven for approximately 10 minutes. Remove from
the oven and allow to rest for 15 minutes. The surface should show
hints of brown.
Cooking stage: Uncover the pate and lightly egg wash the top of the
pate
Place in a pre heated 375°F oven until an internal temperature of
170°F has been reached. Temperature can be taken through the
chimney. Make sure the thermometer reaches the center of the pate.

Finishing the Pate:

The pate is not complete when removed from the oven. It must now
be filled with aspic. First, allow the pate to cool to room temperature.
This will allow for the fat and the juices to be re absorbed into the
meat. Through the chimneys, carefully pour in good quality aspic.
The aspic will slowly be absorbed into the meat and will fill the sides
(where the meat has shrunk), and any crevice and air pockets that

61
might have formed. Allow the pate to chill overnight before removal
and slicing.

62
 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 cream and
sometimes flavored with wine. The mousse is always served cold,
very often attractively moulded.

A mousse is made with cooked meat, fish, poultry and

nowadays, increasingly with vegetables. The method of preparation is
the same for all recipes, whatever the ingredients used. The
ingredients are first pureed, and then mixed with a binding agent like
gelatin. Then cream and seasoning are blended in. Mousse is often
served on the cold buffet and at times for luncheon.

MOUSSELINE
Mousseline is made out of a combination of uncooked meat that
are pureed and bound with egg white and sometimes cream. They are
set by cooking.
Normally, the forcemeat for a mousseline is made out of fish.
The raw fish is processed along with egg white to a fine paste.
Seasoning and a little cream can be incorporated towards the end of
the procesing. The mixture may be flavored with herbs like dill and
parsley. It is then spooned into moulds like a timbale and then
covered and steamed until the mixture has set. Mousseline can be
served hot or chilled in the refrigerator and then serve cold. Fish like
salmon, trout, sole and other light white fish are normally used. Shell-
fish like crab, shrimp, prawn and lobster are also popular. Mousseline
is a good way to use p trimmings and left overs while pre- preparing
fish. Besides fish, other ingredients like ham can also be used to make
mousseline. Small timbales of mousseline can also be used as an
accompaniment of the main course and also to decorate the cold meat
platters that are set out on a buffet presentation.

63
Preparation

Mousseline –style forcemeats are made using lean white or light

meats and fish. Chicken, rabbit, shellfish, sole and trimmed lean pork
fillet is ideal to use. Although a panada is not needed for additional
binding for this type of forcemeat, one is occasionally added to
achieve a lighter consistency. Due to the delicate nature of the meats
and the cream, the seasoning to should be very delicate. Care must be
taken not to overpower the flavors of the components of the
forcemeat. Shallots, ground white pepper and white wine can be
used.

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 CHAUD FROID
Chaud – froid, translated literally means hot – cold. This name refers
to the fact that the sauce is cooked and is applied hot, but then chilled
and served cold.. The high gelatin content of the sauce makes it
possible to apply it to an item while still warm and flowing. As the
sauce cools, it gels and adheres to the product. It gives a smooth,
pristine surface and seals the product from the air. Chaud – froid is a
sauce that is applied to a product and is never served as an
accompaniment or used to cook an item in like other sauces.

TYPES OF CHAUD – FROID

The two primary methods of preparing Chaud – froid are the classical
and the contemporary methods.

THE CLASSICAL METHOD:

The classical method calls for the use of Béchamel or Veloute. This is
reduced with a stock, suitable for the product that needs to be coated.
This reduction is then fortified with a suitable aspic jelly and cream.

THE CONTEMPORY METHOD:

A modern variation of the sauce is prepared without a base of the

roux. The result is a sauce, which has a less starchy mouth feel. The
method is also faster to prepare.

VARIATIONS:

Chaud – froid can be made in a variety of colors. Only natural

ingredients must be used to obtain the colors using the basic colors.

65
 For a brown chaud – froid, replace the cream with a reduced jus. A
green chaud – froid can be made by using spinach puree. Red chaud –
froid needs paprika plus tomato puree. Carrots, red peppers and even
saffron are used to create a variety of colors.

APPLYING THE CHAUD – FROID

There are a series of steps involved in the application of chaud –
froid.

1. Preparing the item for coating

 Items to be coated should be well chilled. This helps to adhere the
sauce to the surface. Chaud – froid will run off the surface of a warm
item before it can set.
 The surface of the food to be coated should be smooth and trimmed of
any rough edges. It is not possible to create a smooth finish to a
product if the under surface is rough and jagged.
 Surface grease must be removed before the coating of chaud – froid is
applied. The coating will not stick to a greasy surface. If there is a
skin attached to the product, it should be removed. This will ensure
that the fat and the grease are also removed.
 The item to be covered should be blotted/dabbed dry. This will allow
better adhesion of the sauce.

1. Tempering the Chaud – Froid

Chaud – froid sauce should be tempered before applying. Once the

item has been properly prepped, the sauce may be tempered. This
involves bringing the temperature of the sauce, either by heating or
cooling, to a point that will allow the best and easiest coating. Gelling
takes place at around 85°F. Normally, the closer you can maintain the
sauce to this temperature without it getting too thick, the more evenly
it will coat. In the ideal situation, it should take only 2 or 3 coats for a
smooth and glistening finish.

66
 If the sauce is too warm, it tends to wash over the item leaving only a
thin layer of the sauce. If extremely warm, it might even melt the
previous layers that have already been applied.

If the Chaud – froid is too cold and thick, it will not form an
even layer. The sauce will form lumps and might even leave air
bubbles on the surface. The sauce will not coat the item smoothly,
because it sets too quickly in runs.

A sauce that is tempered properly will be easily controled, it

will give a smooth and even coating and it will make the application
of the coating easier and more efficient.

1. Ladle Method or Dipping Method?

There are two ways to apply a Chaud – froid sauce. It can either be
ladled onto the product r the item to be coated can be dipped into it.
The ladling method is suitable for large joints or pieces of meat.
Smaller items are more evenly coated by dipping. Also, unevenly
shaped items are more easily coated by the dipping method. In each
case, it is advisable to apply more than one coat of the sauce to give
an even appearance and a smooth complete finish. Whichever method
of coating is used, it is essential to refrigerate them between each coat
and before the final trim.

1. Trimming

Trimming is the final step in preparing the item for decoration.

Carefully remove the item from the pan in which it was coated taking
care not to rip the product away. The item should be cut away with
the help of a palette knife being run around the base of the product.
Preferably, dip the knife in hot water first. Line up the trimmed chaud
– froid on a clean and fresh tray.
At this point, they are no longer items or products….they are now
Chaud – froids. They now need only to be decorated before they can
be set out on display.

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1. Decorating the Chaud – froids

The Chaud – froids can now be decorated tastefully with a variety of

food items. There are many choices available. Aspic cutters can be
used to punch out a variety of shapes out of vegetables. These may be
applied in pleasing patterns such as geometric shapes, floral or
abstract.
A more natural, pleasing effect comes from using foods in their
natural shapes. Capers, caviar, chives and slices of olives are a few
examples. Each component must be dipped into warm aspic jelly and
placed onto the surface of the chaud – froid. Avoid dripping excess
aspic jelly onto the surface. These droplets of aspic are difficult and
almost impossible to remove and can make the most beautiful designs
look sloppy. After the decorated chaud – froids have been chilled;
they are glazed with a single coat of well-tempered aspic jelly. This
will protect the surface of the chaud – froid that could become dull
and dry looking. The final glaze of aspic will keep the chaud – froid
looking sparkling and fresh.

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 ASPIC & GELEE
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 presentation and application of aspic and
gelee are essential to assure maximum impact for a large piece of
meat or fish.

There is a certain amount of confusion related to the term

‘aspic’ and ‘gelee’ and very often they are used inter changeably and
the same confusion prevails when the terms ‘aspic’ and ‘aspic jelly’
are used. Aspic, Aspic jelly and Gelee are three different items and we
will make an attempt to distinguish the three.

ASPIC
Aspic Jelly must always be crystal clear and of a light golden (amber)
color. The quantities of gelatin used in the aspic jelly should be of the
correct proportion so that the jelly, when set, will neither be too
rubbery, nor too light in consistency. Moreover, the aspic jelly
provides special protection for cold dishes. A display of poultry, fish,
game or similar ingredients when coated with aspic jelly will keep its
freshness and original flavor when covered with aspic jelly. The
making of fresh aspic is an elaborate process and in the modern
kitchen is fairly time consuming.

GELEE
A Gelee or jelly in English is a gelatinous meat or fish stock. A Gelee
becomes an aspic jelly when it is clarified. The word aspic is used to
refer to a combination of cold meats, fish, vegetables or eggs, which
are set in an aspic jelly in a decorative mould. When thoroughly
chilled, the arrangement is de molded onto a service platter and
perhaps surrounded with aspic jelly croutons.

69
 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 processed to a fine puree along with egg white which acts as a
binder. Sometimes, bechamel sauce is also used. Seasonings, herbs
and sometimes, light spices can also be added. Two tablespoons
dipped in hot water are used to shape the quenelles. These oblong
shaped quenelles are then poached in fish stock for a couple of
minutes until they are cooked. The stock is then used to prepare a
sauce like a Fish Veloute that will accompany the quenelles.

PARFAITS
This is the French term that means perfect. In culinary usage, it refers
to two distinct and different products. One is a frozen mousse like
dessert served in a tall glass. The other is a savory terrine, which, by
its delicacy, is almost near to perfection. This is the one that we refer
to here. A savory parfait makes use of vegetables, fish, shellfish or
poultry. It is distinguished by its very fine texture and is made of a
puree of the ingredients that is lightened by egg whites and cream,
which is then moulded and then poached.

ROULADES
Comes from the French word ruler (meaning to roll).The only criteria
for a food item to be called roulade is that it should be rolled.
The term roulade can be applied to contemporary products prepared
in a manner similar to a galantine yet do not fully satisfy the
definition of a classical galantine.
An example of a roulade can be a flank steak that has been butterflied,
pounded, spread with a sausage paste and then rolled like a Swiss roll,
secured and cooked. Or, it could be a large fillet of fish, flattened
lightly and spread with a tuna/salmon paste and then rolled and
secured. Roulades can be poached, baked, braised or even roasted and

70
can be served hot but usually are presented cold. The varieties of
roulades are unlimited.

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 artistic skills of the confectionary trade. It was very
popular in the Middle Ages, today a simple type of piece montée is
the croquembouche, made of profiteroles filled with cream which has
been sweetened and suitably flavoured, glazed and decorated with
fancy sugar work.

Although food holds the spotlight in all buffet presentation, the

objective of buffet planning must be to achieve visual beauty both in
the artistic presentation of each item of edible food and in the
arrangement of the many dishes on the buffet table. Nothing heightens
the beauty of the buffet more than an outstanding centre piece (piece
montée) which may be made of ice, tallow or other such materials.
The term non-edible is used generally, to indicate that the centre piece
is not meant for consumption along with the rest of the food on the
buffet.

The guest should be able to identify the theme of the buffet at a

glance, just by observing the non-edible decorations that provide eye-
catching background for the presentation. A non-edible decorative
display piece should be a work of art, always in good taste, whether
the figure is made of ice sugar, tallow or any other material.

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
use as dust tends to stick to them.
To be successful in the execution of a tallow display, the person
making the display should have a model or a photograph of the piece

71
to be made. In general a formula made up in the following proportions
work well in tallow displays: 1/3 beeswax, 1/3
paraffin wax, 1/3 beef fat the quantity of fat may be increased to make
it more pliable.
A solid secure wooden base must be used.
When deciding on the selection of a pattern for a tallow display piece,
it is essential that the display piece chosen match the theme of the
food design buffet. It is even more desirable, to select a pattern that
may also fit into the décor theme of other buffets at a later date.
Creating on eye-catching tallow piece is always time-consuming and
should be planned well in advance.
A French restaurant serving a French buffet would add effectiveness
to the presentation by displaying a bust of Napoleon or Escoffier or
the Eiffel Tower. Such displays can be used over and over, but they
should be covered with transparent wrap when not in use as dust tends
to stick to them.
To be successful in the execution of a tallow display, it is essential
that certain rules be followed. The person making the tallow display
should have a photograph or model of the piece o be made. In general,
a formula made up in the following proportions work well in tallow
displays:
1/3 beeswax
1/3 paraffin
1/3 beef fat
The quantity of fat can be increased if a more pliable and workable
mixture is needed, especially if the working area is cool, that is, below
65° F.
A solid structure and base for the tallow piece must be created,
especially if the finished piece has to be transported. A wooden base
with dowels and a rough structure made of Styrofoam, metal
armature, and aluminum foils have been used

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.
The essentials of Ice-carvings.
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1. Use 100-300 pound block of ice 40 inches high by 20 inches wide
by 10 inches thick.
2. A pair of ice tongs for moving ends and handling the ice.
3. An ice shaver with 3 to 4 prongs used to carve out the details and
do the small cuttings on the block of ice.
4. An ice pick is used to split block of ice.
5. A hand saw is used to remove large cuts of ice or to make rough
outlines
6. Chisels ranging in size from 1⁄2 to 2 inches.
7. A good pair of gloves which have metal finger tips to prevent
accidents.
8. A variety of templates
9. An electric chain saw-(optional)
10. Salt is used for mending broken pieces of ice.
Points to be kept in mind
 The optimum temperature for ice carving is 28° F or less. An ice
block will melt at the rate of half to an inch per hour at room
temperature.
 Such ice carvings must have a base that is at least 6 inches high,
for stability.
If a piece of ice breaks off dip each broken edge into salt and
press back together for a few minutes till it holds.
 The table used for the carving must be sturdy to support the
weight of the ice.
The carved ice block should be placed in specially constructed
pans wider that the base of the wooden block, on which, the ice
carving will rest securely on top of the wooden block.
 Coloured rotating lights could produce dramatic effects.
 The ice sculpture could be placed on a rotating turn table.
 The pan under the ice sculpture on display should be decorated
with a linen cloth, flowers, ferns or other decorative material.

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 APPETIZER-
Appetizers are finger foods usually served prior to 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 devoted to making them.
They’re a common accompaniment to aperitifs, cocktails served
prior to a meal.
At dinners, banquets and the like, appetizers may be served prior to a
meal. This is especially common at weddings, when it takes time for
the wedding party and guests to get to a reception after the marriage
has taken place. Appetizers may be served at long parties that occur
after a regular meal time. A mid-afternoon party where there is no
intent to serve dinner, or an evening party that occurs after dinner may
feature appetizers so that guests can have the opportunity to snack. .
Many restaurants feature a range of appetizers that are ordered just
prior to a meal as a first course.
Salads: Salads are of two types:-
1. Plain salads:
 Cucumber salad
 Tomato salad
 Beetroot salad

2. Compound Salad:
 Salad Russe: Dices of mixed vegetables in mayonnaise.
 Salad Waldref: Dices of apple, celery, and walnut, bounded with
mayonnaise.
 Caesar Salad: Lettuce with vinaigrette dressing along with garlic,
croutons, and grated parmesan cheese.

Characterstics of Appetizers:
Appetizers should be big on flavor,small on size and price.

CLASSIFICATION OF APPETIZERS:

1.COCKTAILS–consist of several bite size pieces of fish, shellfish,

drinks and fruits served with tangy flavored sauce.They must be fresh
in appearance and arranged attractively to have an eye appeal.Various

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 cocktails are-Juices of orange ,pineapple ,grapefruit or tomato served
with cold salad dressings .

2. HORS D’ OEUVRES-are small portions of highly seasoned foods

formerly used to precede a meal served either hot or cold.Simplicity
should be the main creitoria for making the hors d oeuvres.Although
most hors d oeuvres are served cold,there are also hot ones.

3.CANAPE– a bite sized or two bite sized finger food consisting of

three parts: a base, a spread or topping and garnish or garniture. They
are savoury tit bits of food.They could be served hot or cold.The
items should be dainty,petite,fresh,having an eye appeal and colour
contrasts.There are no set recepies for the making canapes.Individual
or a combination of several different coloured items are used on the
small fancifully cut pieces of bread ,toasted or fried ,and biscuits
etc.The larger canapes are termed as ZAKUSKIS after the Chef
Zakuski .

4 .RELISHES/CRUDITES– they are pickled item and raw, crisp

vegetables such as julienne carrots or celery sticks. relishes are
generally placed before the guest in a slightly, deep, boat shape dish.

5. PETITE SALAD– they are small portions and they are usually
display the characteristics found in most salad.

6. SOUPS AND CONSOMMES– are include in the appetizer

category because they are served in this course more than ever before.

7. CHIPS AND DIPS– savory dips are popular accompaniments to

potato chips, crackers, and raw vegetables. proper consistency is
important for many dip you prepare. it must not be so thick that it
cannot be scooped up without breaking the chip or crackers, but it
must be thick enough to stick to the items used as dippers.

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 Some of the classical appetizers are the following:-
 Caviare: The roe of sturgeon fish served with its own
accompaniments.
 Escargots: Snails served with toasted white bread and garlic butter.
 Shellfish cocktail: Prawns on a bed of shredded lettuce and coated in
mayonnaise.
 Huitres: Oysters served with its own accompaniments.
 Smoked salmon: Smoked fish served along with brown bread and
lemon segments.
 Jus de tomate: Tomato served with salt and Worcestershire sauce.

GARNISH
Garnish can be defined as a small bit of foodstuff used as decoration
on top of the main dish to enhance the presentation. Different
varieties of fresh cream vegetable products, meat items, sauces,
gravies, pasta items shell fishes etc are mainly used for garnishing the
dishes of particular choice. Careful selections of garnishes that have
flavor, color and eye appeal are accepted to make the dish attractive.
Main purposes of garnishing dishes are as follows;
 To make the dish attractive in appearance
 To enhance the flavor and appetite
 To help improve the color combination with the main dish.
Garnish can be divided into two types as:
1. Simple garnish
2. Composite/ compound garnish
Simple garnish consists of single food items whereas compound
garnish are the combination of more than one food items used in the
decoration of a particular dish.
Some Garnishes –
Garnishes for foods and entrees include:
 Amandine – a culinary term indicating a garnish of almonds
 Caviar
 Chives
 Crouton
 Duxelles
 Fried onion – used as a garnish on steaks and other foods

76
 Gremolata
 Manchette
 Microgreens – young vegetable greens that are used both as a visual
and flavor component, ingredient and garnish
 Mint
 Nuts
 Olive oil – drizzled olive oil is used to garnish some foods
 Parsley
 Persillade
 Sautéed mushrooms – used on steaks and other foods
 Edible seaweed – used to garnish foods such as soups, entrees
and sashimi
 Sesame seeds
 Walnut

French garnishes
Classic French garnishes include
For soups:
Chilled leek and potato soup garnished with croutons
 Brunoise – one to three mm diced vegetables
 Chiffonade – finely shredded lettuce or sorrel stewed in butter
 Croutes – small pieces of halved French bread buttered and oven
dried
 Coulis – (a thicker soup) drizzled decoratively
 Croutons – small pieces of bread (typically cubes) fried in butter or
other oil
 Julienne – thinly sliced vegetables
 Pasta (tapioa, sago, salep) etc.
 Pluches – a whole leaf spray of herbs, without the central stalk
(traditionally chervil)
 Profiterolles – puff pastry stuffed with purée
 Royale – a small decoratively shaped piece of egg custard (in German
this is called an Eierstich)
 Threaded eggs

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 For relevés and entrées:
 Croquettes
 Potatoes (pommes dauphine, Duchess potatoes or Marquis)
 Duxelles – fried onion, mushrooms and herbs
 Matignon – minced carrots, onions, and celeries with ham stewed in
butter and Madeira
 Mirepoix – similar to Matignon but diced (cf. minced) with or without
ham (or with bacon substituted for the ham)
 Salpicon – a variety of other diced meats or vegetables
 Fritters

TYPES OF SANDWICHES
1). Sandwich Cake: Those look like iced layer Cakes and for these ,
round bread loaves are used .They are sliced in two or three round
slices , a different savoury spread and iced on top with soft icing
containing butter cheese etc. It is cut into wedges like Cakes.
2). Loaf: The loaf bread is taken and sliced length ,wise ,filled and
iced in the same way as sandwich cake .It is sliced across the bread
and served.
3).Pinwheel: he top crust is taken out of the sandwich loaf .It is taken
sliced lengthwise, and butter and soft filling spread evenly ,which is
of a Colour to contrast with the spread. Each slice is rolled and
wrapped firmly in a foil and chilled till it is set. It is cut into thin
slices and served.
4).Ribbon: They are prepared by using the coloured breads .Two
slices of brown bread and one of white or rice versa .The sandwiches
are made with three slices ,and two different coloured fillings are
used, they are cut into thin stripes and are served.
5).Double Decker : Three slices are used the filling placed on top ,
the next slices is buttered and placed on top , lettuce ,tomato and
cucumber placed on top of this slice .The final slice is Placed on
position , pressed at rimmed and held together with a Plastic cocktail
stick with stuffed olive or cherry.
6).Club Sandwich: The sandwich is usually served hot and consists
of two buttered slices of toast. One slice is the base on which sliced
cooked chicken ,Egg lettuce ,tomato grilled bacon, and mayonnaise or
78
ham is placed .The other slice of toast is placed on top pressed
,trimmed and decorated ,served between the folds of a paper napkin.
7).Book maker : This is a buttered , roll or French Bread with French
mustard and a grilled streak in between .
8). Broad way : Two layers of toast with smoked , Salmon ,Shredded
lettuce, sliced hard boiled eggs, served with mayonnaise.
9).Conventional closed sandwich : Two slices of bread with any
fillings, cut into two without cutting crust.
10).Tea sandwich : Thin slices of bread are used with any fillings cut
into triangles and crust removed.

11). Buffet sandwich : Smaller than conventional triangles , fingers

or squares and fancy shapes.
12).French Sandwich: Consists of thin slices cut from French loaf
and fillings added between two slices.
13).Grilled Sandwich : Two slices of bread with fillings grilled and
then served .They are hot Sandwiches.
14).Canapes :

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SANDWICHES

It’s no good telling you about John Montague, the Fourth Earl of
Sandwich. No doubt you know all about that…..At least I hope you
do!!

A sandwich may be many different things to different people – it can

be a delicious bit of nonsense, that makes you ask for more! It can be
prim and proper and just a bit stodgy – or staunch and hearty – or it
might just be an empty promise!!!!

It is difficult to actually pin point when the sandwich actually

appeared as a form of food presentation. We do know that the concept
of wrapping bread around a filling for portability is ancient. It
parallels the invention of bread. The sandwich involves bread in one
way or the other. There is a universal chain of food items worldwide
which all have a connection of a filling enclosed in a starchy casing.
In China there is the Spring roll or the Egg roll; in Italy there is the
Calzone; in Mexico, the Burrito; in Spain, the Empanada, Greece has
the Pita and we have the Vada Pao !!!!.

Field workers in France have long had the custom of eating meat
enclosed in two slices of bread. In southern France, it is customary to
provide those setting out on a long journey with slices of cooked
meat, sandwiched between two slices of bread. The Pain–Bagnat of
Nice is a definite example of a sandwich that has been around for
centuries.

The term SANDWICH came into being about 200 years ago. There
lived a notorious gambler in the court of George III His name was
John Montague, the Fourth Earl of Sandwich (1718-1792). The Earls
gambling affliction was such, that he would enter into 24 hours
marathons at the gaming tables. Any eating that had to be done had to
be quick and not to detract from the task at hand. The Earl’s butler,
who knew his master’s intensity, would place pieces of bread with
cheese or meat for his sustenance. The rest is …..Well, not just
history…..but the history of the Sandwich. Today, it is difficult to

80
 imagine a full-scale food service operation without the sandwich
being a part of it.

PARTS OF A SANDWICH:-

The four parts of a sandwich can be listed as:

 Bread
 Filling
 Spread
 Garnish

I Bread

Various types of bread can be used to make sandwiches

1. The Pullman loaf or the sandwich bread is the most popular. This may
be white or brown
2. Rolls – including hard and soft rolls, burger rolls, hot dog rolls,
croissants and Vienna rolls are all popular.
3. French bread and baguettes for foot longs and submarine sandwiches
4. Bread made of various flours such as rye, whole wheat, maize,
multigrain
5. Unleavened bread like pita
6. Flavored bread like cinnamon bread, raisin bread, fruit and nut bread.

The breads used for making sandwiches must be chosen carefully.

Always select fresh bread that has a close smooth crumb and good
flavor and moistness.
The bread should be capable of being picked up without bending or
loosing filling.
Bread should be around 12 hours old when making sandwiches
otherwise it will be too soft.
3/8 “to 5/8” is the thickness range most commonly used for
sandwiches.

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 STORAGE AND HANDLING OF BREAD
A. Purchase only the amount of bread that can be used in one day
B. If excess bread is purchased, old and new supplies should be
separated each day. Old bread should be set aside for toasting and
grilling
C. Store soft crusted bread in it original wrapper to protect against
odor absorption, moisture loss or excessive dampness.
D. Hard-crusted breads may be stored without wraps in the area
which has free air circulation. These breads have a shorter storage
life.
E. Refrigerating bread makes it stale. If it is to be kept for more than
one day it should be frozen.
F. Bread is best stored at room temperature at 68-80 degrees F. Away
from heat

II Spread

The main function of the spread is to hold the filling and the bread
together. It also forms a protective layer on the bread and prevents it
from getting soggy from the moisture in the filling. Moreover, it adds
to the taste of the sandwich and in case of children, contributes to the
nutritive value

Plain and compound butter like anchovy, herb, parsley butter

Mayonnaise and its derivatives
Low fat spreads like margarine
Cheese spreads and cheese paste
A combination of the above.

STORAGE AND HANDLING

A .All spreads should be stored under refrigeration to inhibit the
microbial growth
B. Mayonnaise if commercially procured should be refrigerated on
opening the bottle.

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III Filling

Could be a variety of limitless items. The filling gives the sandwich

its name.
Fillings could include meat, poultry, fish, eggs, cheese, vegetables.
Salami, cooked roast chicken, ox tongue, sliced cucumber and tomato
are all popular fillings.
The filling could be a single item, or a combination of several. Ham
and cheese, Cucumber and chutney, Bacon and tomato. It is important
that the combinations are complementary to each other.
Such as smoked salmon, prawns, lobster, ham, tongue, brisket corned
beef, roast beef lamb, pork, salami, mortadella, roast chicken, duck,
turkey, and eggs, dry & creamed cheeses.

The purpose of the fillings is to provide –

The predominant flavor
Moisture
The main body and the nutrients
Substance and bulk
Complexity in the combination of flavors.

The basic guidelines for the fillings are –

A. 1/3 to ½ of the total weight of the sandwich should be the filling.
B. Filling should be pleasantly flavored.
C. Filling must be tender in nature.
D. Filling should always be of deboned meats and not bone-in
E. Fillings must be easy to eat
F. Fillings should not hang over the sides of the sandwich

STORAGE AND HANDLING OF THE FILLINGS-

Avoid slicing meat fillings too far in advance as they tend to dry out
and loose the flavor and moisture

IV Garnish

To enhance the appearance and the presentation of the sandwich, it is

necessary to create eye appeal. The garnish is not absolutely essential

83
and can be avoided in an informal setting. The sandwich may be a
simple unadorned bit of bread with a filling or a masterpiece fit for a
king. Various garnishes will include a stuffed olive, a pickled onion,
capers, gherkins or parsley. The garnish should be delicate and dainty
and not cumbersome and ugly.
Like lettuce, tomato, watercress, spring onions, radishes, gherkins,
cucumber and parsley.
The sandwich is without a doubt a favorite lunchtime food. For the
typical customer, one who is hungry and in a hurry, the sandwich is
the ideal food; quickly made and served, convenient and adaptable to
many variations, that it satisfies nearly every palate and nutrition
requirement. Sandwiches have long been the domain of the pantry
department, along with salads and other cold dishes. Preparing
sandwiches to order is one of the fundamental skills required in a
modern food service.

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 before
spreading.
3. Use a palette knife for easy spreading.
4. Ideally, bread should be between 12-24 hours old.
5. Butter both sliced of the bread which forms the sandwich.
6. Buy sliced bread wherever possible – it’s neater and quicker.
7. If you are slicing the bread yourself, pile up the slices in the order
they have been cut.
8. Use sufficient filling for each sandwich –the label should not be the
only means of identification.
9. Meat should be free of all gristle and excessive fat.
10. Beware of dry meat. Moisten with lemon juice (fish), mayonnaise
(vegetables) or aspic jelly (meats). When making roast beef
sandwiches, its best to leave the meat underdone.
11. Once cut, wrap sandwiches in a wax paper, foil, or cling wrap to
keep them fresh. Keep together, lots of identical fillings and label
each batch. Keep wrapped but do not store in the refrigerator. A damp

84
napkin wrapped around each batch is a good safeguard against
dryness, but not necessary when using foil.

METHODS OF PREPARATION-

 The preparation of quality sandwich is more than placing a

piece of filling between two slices of bread.

Misc- en- place is the key to the success in this endeavor.

Normally the sandwich has to be served as soon as prepared.

Speed is the main reason for the popularity of the sandwich.

Portion controlling the bulk production is most important. Thus
pre portioning of the ingredients is very important.

A great deal of handwork is involved in sandwich making.
Therefore work flow must be smooth and easy. Place the
fillings on the alternate slices evenly and neatly.

 Put the garnishes if required

 Top the filled side of the bread with the alternate side.

 Stack two or more sandwiches and remove the crust or to cut

them
into the desired shapes.

 Wrap the sandwiches with a wrap to prevent the bread from

drying out. Refrigerate them till service

85
 PRESENTATION AND LAY-OUT
The basics of good presentation are the key to good sandwich
making.
 The sandwiches should be evenly cut.
 The plates or platters used for sandwiches should be of a
suitable size
 Normally the cold sandwiches can be served on a bed of
shredded cabbage or lettuce
 The platters can be lined with a few slices of cucumber and
tomatoes
 The dips or sauces can accompany the sandwiches
 The best combination with sandwiches is to give wafer potatoes
as an accompaniment.

86
QUESTIONNAIRE:-
1.WHAT IS LADER KITCHEN?
2. WHAT ARE THE EQUIPMENTS USED IN LARDER
KITCHEN?
3.WHAT ARE THE STANDARDS F LARDER KITCHEN?
4.CARE DURING PREPARATIONS OF SAUSAGES
5. HOW SANDWITCHS ARE PREPARED ?
6. WHAT ARE THE DIFFERENTS BETWEEN GALANTINE &
BALLOTINE?
7.WHAT IS APPITIZER & THEIR TYPES?
8.WHAT ARE FORCEMEATS?
9.WHAT ARE COLD CUTS OF MEATS?
10-.WHAT ARE DIFFERENTS TRENDS IN LARDER KITCHEN?

87
BIBILOGRAPHY

 https://hmhub.me/layout-of-the-larder-section/
 http://ramnishjassal.blogspot.com/2012/09/larder_22.html
 https://hospitalitystudy.wordpress.com/2016/04/14/larder-
garde-manger-cold-kitchen/
 http://vinay88attri.blogspot.com/2016/07/larder-layout-and-
larder-control.html

References
1. ^ "Larder". Oxford Dictionaries. Oxford University Press.
Retrieved 2 March 2016.
2. ^ "Spence". Dictionary of the Scots Language.
Retrieved 2 February 2016.
3. ^ Woolgar, C. M. (1999). The Great Household in Late
Medieval England. New Haven and London: Yale
University Press. pp. 111, 144. ISBN 0-300-07687-8.
4. ^ Mackay, Ernest John Henry (1948). Early Indus
Civilizations (hardcover ed.). Luzak.
p. 142. ASIN B0007IUIPM.

88
THANK
YOU
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