This presentation contains Meaning of Larder, Equipments of Larder, Layout of Larder , common terms . coordination with other Department , yield Testing , Functions , hierarchy and sections of Larder and Responsibilities of Larder Chef

1. Larder
The larder or Garde Manger is a
department set aside for the
storage of perishable food, both
raw and cooked and where food
stuffs such as meat, fish, poultry
and game are prepared and made
ready for cooking.

2. LARDER EQUIPMENT
Heavy
• 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,
Butcher’s choppers and cleavers, -
• Piping bags and assorted nozzles 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. Etc.
• 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
sawsGas range, boilers, heaters
(if required)Weighing scales -
Electronic and manual Steel
tables, cupboards, storage racks
and sinks
light

3. Layout of Larder

4. Common Terms used in Larder
 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 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 savory 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.

5. Common Terms used in Larder
 Chitterlings: Pork intestines.
 Coulis: A vegetable or fruit puree, used as a sauce.
 Crepinette: A sausage patty wrapped in caul.
 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 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.

6. Common Terms used in Larder
 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.
 Caul: A fatty membrane that covers the stomach of a pig; used for wrapping meats for cooking and for lining
terrines.
 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.

7. Common Terms used in Larder
 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 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.

8. Essentials of Larder Control
 Checking the quantity and quality of all goods delivered to the larder.
 Ensuring that all food stuffs are stored at the right temperature and that they can be easily checked.
 That the food is protected from contamination.
 That Portion Control is rigidly carried out e.g., a given piece of meat, fish and vegetable should always
Produce required portions of steaks, fillets, salads or Hors d’oeuvre.
 That stocks are regularly turned over.
 That food is not overstocked.
 A simply daily stock sheet by each sub department is maintained .
 Every Possible effort must be taken to discourage Pilferage.

9. 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.

10. LIAISON WITH OTHER DEPARTMENTS
 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.
 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 provided by the Larder, as well as cold sauces for the accompaniment of
hot dishes.

11. 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.

12. Yield Testing
 Total Yield % = Remaining Weight x 100
Original Weight
 Waste % is the percentage of product lost due to cooking, trimming, portioning, or
cleaning.

13. Functions of Larder
The Larder or Garde Manger or Cold Kitchen is a department in the professional kitchen for:
1. The storage of all meat products ,food items which needs a storage temperature -2to-18degree C.
vegetables stored at 1-5 degree C
2. The storage of all prepared and cooked items like cold appetizers, cold meats, cold sauces, salads etc. and
all cold items found on the Menu.
3. In order for the Larder to function properly it is essential that the Larder is separate from the hot Kitchen
and is located in a cool place but not very far. It must be well lit, airy and well ventilated; it must be
sufficiently spacious for staff to carry out their duties in a hygienic and efficient manner. And it must be
equipped with the necessary fittings, plant and machinery, tools, etc. in accordance with the and / or
quality of work.
4. Its main responsibility is to cater to the requirements of the Hot Kitchen for raw materials such as fish
fillets, steaks, etc, and to supply the finished products as required by the Room Service, Buffets, Banquets,
etc, for all cold dishes.

14. Hierarchy of Larder

15. Sections of Larder Kitchen
 Hors d’oeuvres and appetizers
 Cold sauces
 Salads and salad dressings
 Vegetables and vegetable carvings
 Fruit and fruit carvings
 Sandwiches and canapés (for buffet functions)
 Charcuterie
 Butchery (including the fish mongery & ecaillage)

16. Responsibilities Of The Larder Chef
 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.

17. Thankyou
COMPILED BY – MANOJ RAHEJA