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Cold Starters Lesson 1

The Larder, or Garde Manger, is a specialized department for storing and preparing perishable foods, requiring a separate, cool, and well-ventilated space close to the kitchen. It involves various sections managed by trained chefs, with responsibilities including the preparation of hors d'oeuvres, cold sauces, salads, and charcuterie. Proper equipment and trained staff are essential for efficient operation, with a detailed list of necessary heavy and light equipment provided.

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28 views2 pages

Cold Starters Lesson 1

The Larder, or Garde Manger, is a specialized department for storing and preparing perishable foods, requiring a separate, cool, and well-ventilated space close to the kitchen. It involves various sections managed by trained chefs, with responsibilities including the preparation of hors d'oeuvres, cold sauces, salads, and charcuterie. Proper equipment and trained staff are essential for efficient operation, with a detailed list of necessary heavy and light equipment provided.

Uploaded by

Timothy muthamia
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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The Larder or Garde Manger, as it is known in French, is a department set aside

for the storage of perishable foods, both raw and cooked, and where such foodstuff
such as meat, fish, poultry and even game are prepared and made ready for
cooking. In this department too, all cold items found on the menu, such as hors d’oeuvre, cold
fish or meat dishes, cold sauces salads and salad dressings and charcuterie are
prepared and dressed.

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


 The larder should be 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 two departments which are closely inter- related.
 It should be light and airy and well ventilated, sufficiently spacious to allow
the staff to carry out their work efficiently. During the setup of the larder,
enough attention must be paid to the physical attributes such as the flooring,
tiling, exhaust systems, ventilation and lighting, both natural as well as
artificial.
 It should be fitted with the necessary equipment that would be required to
carry out the work. Equipment could be classified as heavy, light and
miscellaneous (see attached list for the classification of the equipment).
 There should be adequate and well-trained staff. Most of the work in the
larder is of a specialized nature and requires proper training and
understanding.

Breakdown of the work


It naturally follows that the work in the larder needs to be broken down into various sections and
each section is the responsibility of a chef trained in that area. The Chef Garde Manger who is
the over all in charge of the department allocates the duties. His assistants are called either
assistant chefs or Commis garde manger.
Depending upon the volume of the work, the number of sections will vary and so will the
number of the staff required. At times in a small establishment, the larder chef may work single-
handed, and carry out all the work himself.
The sections could include:
1. Hors d’oeuvres and appetizers
2. Cold sauces
3. Salads and salad dressings
4. Vegetables and vegetable carvings
5. Fruit and fruit carvings
6. Sandwiches and canapés (for buffet functions)
7. Charcuterie
8. Butchery

List of Equipment, Machinery and Tools


Heavy:

 Refrigeration equipment including refrigerators, walk-ins, reach-in, 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, and heaters (if required)
 Weighing scales - Electronic and manual
 Steel tables, cupboards, storage racks and sinks

Light Equipment:

 Mixers, juicers
 Butchers block
 Storage bins and shelves
 Slicers
 Blow torch
 Pots, pans, stockpots
 Miscellaneous:
 Frying and flat spoons
 Assorted knives
 Butchers saw
 Butchers chopper
 Filleting knives and palette knives
 Piping bags and assorted nozzles
 Peelers, fancy cutters, mandolin slicer
 Wooden spoons and mushrooms
 Cutlet bat and steak hammers
 Larding and trussing needles and pins
 Lemon zesters, decorating knives and vegetable scoops
 Skewers, butchers hooks
 Brining syringe, brinometer, assorted thermometers
 Assorted trays for storage of food.
All small equipment must be washed and cleaned and dried after every use.

Hors d’oeuvre or appetizer as it is called in English can be described as a small tidbit,


which should be light, delicate attractive and tasty.
An hors d’oeuvre can be either in the solid form (appetizer) or in the liquid form (aperitif)
which may be an alcoholic or non-alcoholic beverage.

Hors d’oeuvre may be classified in various ways:


Meat based hors d’oeuvre: Pate, Terrines, Sausages (salami), Ham
Fish based hors d’oeuvre: Oysters, Caviar, Roll mops, Snails, Prawn cocktail
Egg based hors d’oeuvre: Egg mayonnaise, stuffed eggs, devilled eggs, Gulls/Plovers
eggs
Vegetable based hors d’oeuvre: Asparagus, Artichokes, Corn-on-the-cob
Fruit based hors d’oeuvre: Melon, Grapefruit, Florida cocktail

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