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Table Of Contents

THE FUNCTION OF THE LARDER DEPARTMENT
BREAKDOWN OF WORK
RESPONSIBILITIES OF THE CHEF GARDE-MANGER
LARDER CONTROL
STOCK SHEET
LIAISON WITH KITCHEN AND PASTRY DEPARTMENT
USE OF REFRIGERATORS AND FREEZERS
REFRIGERATORS
USE OF DEEP FREEZERS
TYPES OF DEEP FREEZER
FREEZER MANAGEMENT
WITHDRAWAL
USE AND CARE OF MACHINERY AND UTENSILS
2 Starters
SALAD PRESENTATIONS
SUITABLE DRESSINGS
LEAF SALADS
SERVICE OF SALADS
HOT SALADS
MAYONNAISE
Cocktail Sauce
THE COULIS
DIVERS COLD SAUCES
MARINADES
NUTRITIONAL VALUE
TYPES OF FISH
QUALITY AND STORAGE OF FISH
PREPARATION OF FISH FOR COOKING
DIFFERENT PREPARATIONS FOR CULINARY USE
BOILED/POACHED FISH
GRILLED AND FRIED FISH
OTHER PREPARATIONS
QUALITY
MARKET TYPES
PREPARATION OF CHICKEN
PREPARATION OF TURKEY
DUCKS AND DUCKLINGS
GUINEA FOWL AND PIGEON
SKELETAL FORMATION
JOINTING OR DISSECTION
PREPARATION AND USE OF JOINTS AND CUTS
DISSECTION
PREPARATION OF A BOAR’S HEAD FOR BUFFET DISPLAY
BACON, GAMMON AND HAMS
PREPARATION OF JOINTS AND CUTS FROM A SIDE OF BACON
GAMMON
HAMS
THE FISH FARCES
THE SIMPLE FORCEMEATS
MEAT QUENELLES
THE MOUSSES, MOUSSELINES AND SOUFFLÉS
COOKED MEAT FORCEMEATS
COOKED FISH FORCEMEATS
CONTENT
BRINES, MARINADES AND PICKLES
PREPARATIONS
THE FINGER BUFFET
AIDS TO PREPARATION AND PRESENTATION
THE CLASSICAL BUFFET
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The Larder Chef

The Larder Chef

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Published by: Familia Valencia Martinez on Oct 24, 2011
Copyright:Attribution Non-commercial

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