Bonophool Banerjee

( for 4th semester)

LARDER

1. LAYOUT & EQUIPMENTS

A.. Definition and Introduction of Larder Work :

The larder was originally a cool room or cellar for storing meats, especially
meats put down in large barrels or crocks of lard—hence the name. It was once
common practice to partially cook meats and sausages, and then cover them
with rendered lard until needed. Dried or smoked meats were generally stored in
a loft or garret away from dampness. This division of function led to the evolution
of the terms wet larder (cool room or cellar) and dry larder. The wet larder was
used not only for meats stored in lard, but also as a holding room for uncooked
meat, game, and vegetables. The dry larder would contain such things as dried
fruit, grain chests, and even some types of hard-rind cheeses. Large loaves of
rye bread were often buried in the grain chests for long-term keeping.

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.
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.

3. It should be equipped with the necessary fitting,machinery and tools.

B. EQUIPMENTS FOUND IN THE LADDER

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 moulds, whisks, egg slices, steel basins and
graters..

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.

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 nusting or
deteriorating.

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 Zesters - For Scraping of lemon Peel.
Lemon decorators - For channeling lemon Peel.
Vegetable Scoops - For shaping vegetables and potatoes.
Butcher’s Hooks - For hanging joints etc.
Skewers - For skewering ,meat etc.
Brining syringe - For Pumping brine solution into joints.
Brinometer - For measuring density of brine solution.

2. TERMS AND LARDER CONTROL

BREAKDOWN OF WORK :

It naturally follows that the work is broken down into various fields such as
Hors d’oeuvre,salads,butcher,Poultry,ColdBuffet and in a large establishment
each function is carried out by a chef specialized in that area . These duties
are allocated by the chef Garde Manger who is in overall charge of the
department .His assistants are the Commis Garde Manger. The smaller
establishment , the chef Garde Manger works single handed and carriers out
all the functions himself .

RESPONSIBILITIES OF THE CHEF GARDE-MANGER

The responsibilities of the Chef Garde-Manger, therefore, are many and varied.
This person is responsible to the Chef 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.

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; and also 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 and 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.

LIAISON WITH KITCHEN AND PASTRY DEPARTMENT

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.

LARDER CONTROL
If the larder is to be run efficiently and economically ,it is essential that the
chef Garde Manger should exercises strictest possible control over the food
stuffs received and stored in the department .This will involve:

1. Checking the quantity and quality of all goods delivered to the larder.
2. Ensuring that all food stuffs are stored at the right temperature and that
they can be easily checked.
3. That the food is protected from contamination by vermin.
4. That Portion Control is rigidly carried out eg., a given piece of meat, fish
and vegetable should always Produce required portions of steaks, fillets,
salads or
Hors d’oeuvre.
5. That stocks are regularly turned over.
6. That food is not overstocked.
7. A simply daily stock sheet by each subdepartment be maintained .
8. Every Possible effort must be made to maintain the highest possible
standard of hygeine. Every Precaution should also be taken to discourage
Pilferage.

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 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.

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 here is work loads 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.

In the combined system represents a combination of the above two systems.

This layout is appropriate when the garde manger department is located near
both a la carte and banquet facilities.

YIELD

The net usable amount obtained after every operations starting from
fabricating at raw stages in different level to the finished product as per the
guideline of the recipe.

The Butchers Yield Test

The purpose of a butchers yield test is to find the accurate costs of fabricated
meats, fish and poultry. This is done to determine the amount of usable meat
and trim from a particular fabrication and to calculate the value of all edible cuts,
including not only the portion of meat served to the guest, but also the value of
bones used for stock and of trim used for ground meat, pates, soups, or other
dishes.

General procedures: Select the item to be tested and record the AP weight
(make sure that you use the same scale for the entire test). Fabricate the item to
desired specifications. Keep all parts (bones, fat, usable trim, for instance) in
separate tubs or trays, and record all weights.

Use current prices for the meat item as purchased. Use market values for fat,
bones, or usable trim. For instance, if you save the lean meat to make ground
meat, the value of that part of the trim is the price you would pay to purchase
ground meat.

1. Determine the As-Purchased Cost (APC)

As-purchased weight x as-purchased price per kg = APC

Example: 28kg x Rs.200/kg = 5600 (APC)

2. Fabricate the meat

Example: #103 Beef rib trimmed to #109 beef rib (roast ready)

3. Determine the Total Trim Weight and Value

Fat trim weight x Market price per kg = Trim Value of fat

+ bones trim weight x market price per kg = Trim Value of bones
+ usable trim weight x market price per kg = Trim value of trim
Example: 3kg fat x Rs 50.00/kg = Rs.150.00
+ 4kg bones x Rs. 20.00/kg = Rs.80.00
+ 5kg. usable trim x Rs.200.00 = Rs.1000.00
12kg. Total Trim Weight = =1230.00 Total trim value

4. Determine New Fabricated Weight (NFW)

As-purchased weight – Total Trim Weight = New Fabricated Weight

(NFW)
Example: 28kg. APW – 12kg. Total Trim = 16kg. NFW

5. Determine the New Fabricated Cost (NFC)

APC – Total Trim Value = New Fabricated Cost (NFC)

Example: Rs.5600.00 – Rs.1230.00 = Rs.4370.00 NFC

6. Determine the New Fabricated Price per kg (NFPk)

NFC ÷ NFW = NFPk

Example: Rs 4370.00 ÷ 16kg. = RS273.00 per KG (NFPk)

7. Determine the Cost Factor (CF)

NFPK ÷ As-purchased price per KG. = Cost Factor (CF)

Example: Rs.273.00 per kg ÷ Rs.200.00 per kg. =Rs.1.36 Cost Factor
(CF)
 9. Determine the Yield Percentage

NFW ÷ APW = Yield Percentage

Example: 16kg ÷ 28kg = 57% Yield Percentage

9. Determine the number of portions of Final Product from the Fabrication

NFW x 1000grms = Total number of grms.

Total number of grms ÷ portion size = Number of portions
Example: How many 250grms portions can be obtained from 16kgs of
trimmed meat?
16kgs x 1000 grms = 16000 grms
16000 grms ÷ 250 grms = 64 portions

10. Determine the Cost per Portion

NFC / NFW X Portion si.ze.

Example : Rs.4370.00 / 16000 grms x250 grms =Rs 68.28 or Rs 68.00

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