Larder

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 Larder/Cold Kitchen
• Larder or Garde Manger is a department set
aside for the storage of food, both raw and
cooked where food stuffs such as meats,
poultry, fish or game are prepared and
made ready for cooking.
• All cold items featuring in the menu such as
Hors d’ oeuvre cold fish or meat, cold sauce
or salads and dressing are prepared and
dressed.

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 Essential Of Larder
• 1) The room must be separated from the
kitchen in a cold place at the same time not
far of to avoid unnecessary running around.
• 2) It should be well lit and airy and well
ventilated, spacious to carry out duties in a
clean and efficient manner.
• 3) Equipped with necessary fittings, plant
and machinery, tools in accordance to the
volume and quality.

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Sections
Of Larder
Hors d’
oeuvre :
Hors d’
oeuvre
Varies,
Muscovite,
Single Hors d’
oeuvre.
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Sections Of
Larder
Butchery :
Fish, Meat
and Game
are
prepared
for final
cooking.
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Sections Of
Larder
Cold Sauces :
Ex. Aspic, Chaud
Froid ( Tomato,
Veloute, White,
Made hot mixed
with gelatin and
coated on the food
to give a glaze
hence the texture
to be smooth ).

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Sections Of
Larder
Salads : Can be
Green Salad ( Green
Vegetable or Lettuce)
Simple Salads ( Use of
one category of either
fruits or vegetables ex
Celery or Cucumber
Salad ) Compound
Salad (A combination
of fruits, vegetables
and meat which are
laced with
dressings).

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Sections Of
Larder
Force Meats:
For making
of Cold Meat,
Galantines,
Pates,
Terrines.

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Sections Of
Larder
Seasonings
:SaltsVineg
ar etc.

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Sections Of
Larder
Brines :
Curing,
Marinades
etc.

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Sections Of
Larder
Sandwich :
(Conventional
Sandwich, Tea
Sandwich, Buffet
Sandwich, Section.
Continental French
Sandwich, Open or
Scandinavian,
Canapes, Hot
Sandwiches.

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Equipments
Used In Larder
Refrigerator :To
preserve
perishable food
with
temperature just
above the
freezing point
i.e. 2 to 4
degree Celsius.

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Equipments
Used In Larder
Mincing
Machine/Bow
l Cutter: For
Mincing Of
Meat To Make
Sausage,
Meat Loaf Etc

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Equipments
Used In Larder
Slicing Machine :For
slicing of meats such
as ham or tongue or
any other joint, bacon
or Gammon rashers
to the thickness which
can be controlled.
Care should be taken
to bring the thickness
to zero before slicing.

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Equipments
Used In Larder
Scales And
Weighing
Machine:
For
Obvious
Reasons.
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Equipments
Used In Larder
Electronic
Grinding
Machine:
Grinding Of
Knives, Choppers
And Cleavers
Only Made To
Use Which Steel
Rod Or
Carborandam
Stone Has Failed.
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Equipments
Used In Larder
Boiling Plates
Or Gas Rings:
For Cooking Of
Vegetables,
Rendering Of
Fat, Making Of
Aspic, Pickles
Or Jellies.
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Equipments
Used In Larder
Salamander
: Grilling Or
Toasting,
Like
Sausages Or
Bases For
Canapes .

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Equipments
Used In Larder.
Gas Boiler:
For Cooking
Ham .

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 Other Larder Tools
• Serving Spoons
• Colanders
• Meat Press
• Whisks
• Steel Basins
• Seives
• Conical Strainer
• Pie Mould
• Egg Slicer
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 Layout Of Larder
• Refer Larder Chef
•
• Page 4 Figure 1 For Medium Size Hotel,.
• Page 5 Figure 2 For Hotel In Relation To
Kitchen

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 Larder Control
• If this department is to be run
efficiently and economically it is
essential that the Chef Garde-
Manger should exercise the strictest
possible control over the food stuffs
received and stored in the Garde
Manger
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 Larder Control Involves
• Checking the quantity and quality.
• Assuring that the raw materials are stores at
the right temperature.
• Food protected from contamination.
• Portion control is followed.
• Stocks of Food are turned over.
• Food is not overstocked.
• High standards of hygiene.
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 Stock Order Sheet
• Stock Order Sheet No: Day:
• Department : Date:
----------------------------------------------------------------------------------------
Item Unit Stock Unit Price Cost Order
-----------------------------------------------------------------------------------------------
• Tomatoes Kg 2 12
• Sardines Tins 4 08
• Eggs Doz 2 04
• Oil Liters 1 01
• Vinegar Bottle 1 02
-----------------------------------------------------------------------------------------------

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 Liaison With Kitchen And Pastry
Department
• To function in an effective manner, the larder
department operates in harmony with the
kitchen in particular, and in many cases with
the pastry department too, if confusion and
wastage are to be avoided.
• Certain food intended for cold service are
best cooked in the kitchen where there are
greater facilities for carrying out the
operation, as well as being closely supervised,
thus obtaining the best results.
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 Liaison With Kitchen And Pastry
Department (Contd)
• Likewise, pastry for pies or puddings, and
various savories 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 necessary
apparatus and tools for producing such items
for such use by the larder department, such
tasks as the linings of pudding basins or
covering of meat pies prior or after filling by
the larder chef.
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 Liaison With Kitchen And Pastry
Department (Contd)

• On the other hand savory filling required by

the pastry chef is provided by the larder chef.
The Head Chef of the kitchen works in tandem
with the larder chef to use the left over of the
kitchen to which he prepares salads and
sandwich fillings.

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 Hierarchy

• Chef du Froid
I
• Commis du Froid
I
• Apprentices

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 Yield Testing
• Yields Percentage and EP Costs
• When performing a yield test on an item you
need to follow these simple steps.
1. Record the weight and measures of the item
before you start. (This should be done be it a
Strip loin or a can of Whole Tomatoes.) This
will be your As Purchased or AP
2. Trim or remove any unwanted portions.
(Always try to utilize your trim to help reduce
food costs.)
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 Yield Testing (Contd)
• 3. Record the finished weight and measures,
this will be your Edible portion or EP.
• 4. (EP/AP) x 100 = yield percentage (always do
the calculations in the brackets first)
• AP: As Purchased Portion
EP: Edible Portion
• Percentage of yield = (EP / AP) x 100%
• example:
Percentage of yield = (Cooked weight /
Uncooked weight) x 100
• EP price = (AP x cost) / EP or AP cost / yield %
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 Yield Testing (Contd)
• example #1:
EP Price = (5 kg x $5.50 per kg) / 3.8 kg =
$27.50 per kg / 3.8 kg = $7.24 / kg
• example #2:
EP Price = $5.50 per kg / 0.76 (76%) = $7.24
• Yield required = Number of portions x
portion size
• example:
Yield required = 35 portions x 185 gr = 6475 gr
= 6.475 kg
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 Yield Testing (Contd)
• Raw weight required = cooked (or trimmed)
weight / percentage of yield
• example:
Raw weight required = 6.475 kg / 75% = 6.475
/ 0.75 = 8.63 kg

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