Garde manger

 (a) Introduction
The cold larder or Garde manger is a department used for storage of perishable
foods, both raw and cooked and it is place where the fish, poultry, game & meat
are prepared for further cooking process. Salad, salad dressings, starters and cold
meat or fish dishes are all prepared in these sections. This section is usually located
in a cool place which is light airy & well ventilated. It is usually spaced out in such
a way to allow the staff to carry out their duties in a clean and efficient manner. It
should also be equipped with the necessary fittings & machinery which aids in
accordance with the volume and quality required by the establishment. It should
have good food chilling facilities.

It naturally follows that the work is broken down into various fields such as
Hors d’oeuvre, salads, butcher, Poultry, Cold Buffet and in a large establishment
each function is carried out by a chef specialized in that area. The work done in the
garde manger departments starts with the preparation of basic ingredients – meat,
poultry, fish, seafood, fruits & vegetables. It involves lot of creativity. The creation
of a display piece requires skills. It is a foundation of showcase items such as hot
and cold food presentation. The mastery of the garde manager skills is an invaluable
asset in food preparation for food service operations.

Since the ladder department houses multiple activities such as hors d’ oeuvres,
salads, butchery, poultry, cold buffet etc., these duties are carried out by one or
more depending on the establishment and specialization. As an example the
butcher, poulterer or fish monger may be an expert only in that feel without being
a trained chef. More frequently these various duties are allocated by the chef garde
manger who is in all over charge of the department, to the commis or assistant

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chefs and they are known as commis garde manger. The ratio varies according to
the size of the establishment and the quality requirement by the establishment.

 It must be mention that often quality rather than quantity of trade is the
determining factor in deciding the number of staff required in the garde manger
or for the matter in the kitchen as the whole.

FUNCTIONS OF THE LARDER DEPARTMENT

The cold larder or garde manager is a set aside for storage of perishable foods,
both raw and cooked and also a place where food shelves such as meat, fish, poultry
and game are prepared and made ready for cooking. All cold elements found on
the menu such as hors d’ oeuvres, cold fish, all meat dishes, all salads, cold sauces
and dressings are prepared and presented. One particular function of this
department is to prepare and present all types of cold buffet artistically.

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

1.
The room is separate from the kitchen and located in a cool place. At the
same time it should be close to the kitchen to avoid undue running about
between the departments of the kitchen.
2.
It should be light well aerated and well ventilated day to day duties. It
must also be able to carry out their prepared foods and buffets in a cool
and hygienic manner.
3.
It must be equipped with the necessary fittings plant and machinery and
tools in accordance with the volume and or quality of the trade of the
catering establishment in which it is situated.
4. (C) SECTIONS OF LARDER
The larder department is broken down into the following sections:

.
Hors d’ oeuvres and salads
.
Fish monger and shellfish
.
Poultry and game
.
Butchery
.
Forcemeat, Garnishes and seasonings.
.
Chef de froid
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All hors d’ oeuvres such as salads, pickle, brined or marinated or smoked
fish canned and bottled specialties. Quality, texture, flavor, colour and temperature
etc., hors d’ oeuvres are intended to be appetizers as well as being the ‘overture’ to
the meal and their functions must be to stimulate the appetite and set the tone for
the ensuring courses. Both compositions and colour are of utmost importance.
The vegetables used should be carefully cut but never over cooked. Hors d’ oeuvres
are usually served on plate or in crystal, glass, or even plastic or wooden bowls
and dishes called Raviers.

The butcher receives directions according to the commitments of the business.
The butchery prepares various glints in advance according to the menu
requirement. Each day certain quantities of the meat are trimmed to the first
stage (removal of excess fat, skin, and other inedible parts). The butcher carries
out further preparations to certain meat items like boning and trimming it to the
stage for final cutting and the trimming. Each day a pre-arranged amount of meat
is cut and trimmed to the final stages against the menu requirements. Usually in
catering establishments with an intensive banqueting service it will mean that
butcher will have a considerable amount of preparations in the stages mentioned
above. Larders sections includes fishmonger who will trimmed and prepare the
fish ready for service and delivery. The chicken is dressed, trussed and cut
according to the requirement of menu. Quenelles mixtures are also prepared.
Charcutiere preparations of pork product and the sausages are prepared.
Rendering of drippings is also done here. All cold buffet including afternoon
receptionsare prepared in the larder. Chef de froid controls the cold buffet
sections. Salads are preparedand assembled in the sections. Hors d’ oeuvres are
also need and trolley is replenished by the hors d’ oeuvres. Decorative cut
vegetables are prepared and they are used for decorating Raviers.

EQUIPMENTS FOUND IN LARDER DEPARTMENT

Refrigerators, Mincing Machine and bone cutter, slicing machine, scales and
weighing machines, Electric Grinding machine, Boiling Plate or Gas Ranges,
Griller/Toaster, Gas boiler, Butcher’s Blocks, Steel Tables, Sauce pans and lids
frying Kettles and frying pans, polythene bins and other larder tools such as serving
spoons and ladles, sieves, Colanders, Conical strainers and Chinois, heat Presses,
Pie molds, whisks, egg slices, steel basins and graters.

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Gas Ranges Butcher’s Block


Griller/Toaster Conical Strainers


Colanders

Knives, Choppers, Saws etc.

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, Potato Peelers, French or English, Mandoline
vegetable slices.


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But Choppers But Saw

But Steak
Filleting Knives TranchelardKnife

Wooden Utensils

Wooden spatulas and spoons are used for stirring food stuffs to prevent
burning. Wooden mushrooms are used for Pressing food stuffs through sieves.
These wooden utensils should be well scrubbed, washed, rinsed and dried after
use.

The following tools are kept clean by washing in hot water, rinsing and drying.
Care should be taken to present them from nesting or deteriorating.

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Wooden Spatulas and Spoons Wooden Mushrooms

Miscellaneous

Cutlet Bat - For flattening cuts of meat.
Trussing Needles - For Poultry trussing.
Larding Needles - For larding cuts of meat, Poultry etc.
Larding Pin- For larding joints etc.
Lemon Zester - For Scraping of lemon Peel.


Skewers

---For skewering meat etc.
Brining syring

---For Pumping brine solution into joints.
Brfinometer

---For measuring density of brine solution.

4 (d) DUTIES & RESPONSIBILITIES OF LARDER CHEF

The responsibilities of the chef garde manger are varied; he is supposed to run the
department efficiently and economically. Some of his functions are listed below:

He is responsible for larder inventory; they act as advisors to other chefs and alert
them as to what inventory required immediate use. This helps the kitchen to reduce
the amount of waste and spoilage in the larder.

He is responsible for the efficient running of his department.

He has brought about coordination of the work of the staff.


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He is responsible for the training and discipline of the larder chef.


He has to keep records of the food staff stored in the refrigerator and the day to
day record of issues to kitchen and the other department.
He has to place the order for the meat based on the menu and orders well in advance.
He is responsible for the efficient storage of food to avoid the deterioration and


wastage to avoid any danger of contamination and food poisoning.
He has to prepare the meat as per the requirement.
He should also inform the other departments of what are the items available in
excess in department to prevent eventual wastage.
He should control the quality and quantity of all goods delivered to the larder.

He should ensure that portion control is rigidly carried out if the given weight of
fish, poultry, meat should always produce the required number of portions.
He should take precautions to discourage pilfering.
Lemon decorators - For channeling lemon Peel.
Vegetable Scoops - For shaping vegetables and potatoes.
Butcher’s Hooks- for hanging joints etc.


Larder department is an essential sector and most of the products are arranged
arhticially to bing out attractive presentations. Eye appeal is rapped upon pivotal
and presented to the gust. larder chef plays a role in any kitchen.