Indenting: Major Factors Effecting Indenting

Indenting
The basic fundamental of a food operation is to turn a raw food item into an edible product by
applying or extracting heat from it. The success of any food service operation is dependent on how
the raw ingredients are procured, processed, cooked, and then served to the customer to generate
profit. If there is a flaw in any one of the steps, it will affect the profit margin of any organization.
Also, for volume catering establishments the principles of indenting would be based on the number
of people an establishment is catering to. In volume cooking, one has to look at the menu in totality
and only then can he/she write a detailed product list that needs to be prepared.
Indent is a document stating the requirements of goods with the quantity required along with its
specification. It is sent to the store department, which in turn procures the items, and dispatches
the same to the department on the day specified.
Major factors effecting Indenting
1) Yield of a product The yield of a particular commodity has a huge impact on the
indenting for volumes. All the recipes should be updated with the yields, as we
need to indent for the net weight in a recipe and not for the usable weight.
Similarly, when a product is ordered for a particular recipe, the cuts listed in the
recipe must be strictly followed to adhere to the costs and quality. The cheapest
item might prove to be expensive if the end yield of the product is low. Some
suppliers now even sell pre-portioned meat so that the buyer gets an advantage
and there is a consistency in the product quality and cost.
2) Type of event The type of event for which the food is required also plays a
major role in the indenting of food. A wedding function would have a huge range
of menu catering to up to 1,000 people or sometimes even more. When the
variety is more, the quantities consumed will be comparatively less as most of the
guests would like to taste most of the varieties.
3) Regional influence Regional food also plays an important role in deciding the
indenting for a particular item. People from Bengal would love to eat seafood,
while people from north India would prefer chicken. The type of dish (dry or
gravy) also plays an important part in deciding the quantity to be produced.
4) Service style The style of service, whether buffet or a la carte, also

determines the indenting and portion size of a dish. It is easy to predict the
quantities for a fixed portion size, but the challenge arises when food is laid out on
a buffet for self-service
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Other factors
5) The number of persons to feed; the larger number of people the lesser the
indent quantity becomes.
6) Number of items on the menu
7) Choice provided on the menu
8) Number of non-veg items on the menu and its vegetarian alternatives
9) Number of vegetarians
10) Beef, mutton, chicken eaters
11) Whether or not Indian bread is there or only rice is included
12) Choice of desserts provided
13) Selling price of the menu
14) Mise-en-place to be maintained
15) Par stock and closing stock
INDENT SHEET
PAX:_________ Date- ________
Menu
1. ------------------------------------------
2. ------------------------------------------
3. ------------------------------------------
4. ------------------------------------------
5. ------------------------------------------
S.No Ingredients 1 2 3 4 5 Total
Qty for Qty for Qty for Qty for Qty for Total of
I Non-veg items like fish, dish no dish no dish no dish no dish no all the
chicken, mutton etc. 1 2 3 4 5 rows
II Dairy products like milk,
curd, ghee, paneer, butter,
III cream, khoya and eggs.
Perishables -vegetables
and fruits
IV Non-perishables (flour,
lentil, rice, oil, spices-whole
V and powdered)
VI Any tinned products
Misc.-Sugar, dry fruits etc.

Practical difficulties while indenting for volume feeding
a) The perishability of produce Food, whether raw or cooked, is a perishable

commodity and has a limited life. The caterer, therefore, has to ensure that he/she
buys produce in correct quality and quantity in relation to estimated demand, and
that it is correctly stored and processed.
b) The unpredictability of the volume of business Sales instability is typical of
most catering establishments. This causes basic problems with regard to the
quantities of commodities to be purchased and prepared as well as to the staffing
required.
c) The unpredictability of the menu mix To add to the caterer's problems is the
fact that in order to be competitive and to satisfy a particular market, it is often
necessary to offer a wide choice of menu items to the customer.
d) The short cycle of catering operations The speed at which catering
operations take place, relative to many other industries, allows little time for
many control tasks.
e) Departmentalization Many catering establishments have several
production and service departments, offering different products and operating
under different policies. The coordination between such departments becomes a
challenge in itself.
f) Uneven Yield The yield of many ingredients varies considerably during
preparation and production of food in different occasions.
g) Non availability of some ingredients in the market, leads to pressure on
other food items in the menu.
h) It is very difficult to predict with 100% accuracy about the number of
people, their likes and dislikes, eating habits, diet, etc.
i) People eat in varied proportions.
j) A large number of people have to be fed in a limited time
k) Chef has to work within tight budgets and yet has to meet the high
expectations of consumers.

The food and beverage cost control is based on three main principles:
- Organizing and implementing the purchasing, receiving and storing system. Because the raw
materials used are economically volatile and perishable, the proper control of quality and
value of raw materials is an important factor to achieve the sales goals and profitability.
- Minimizing loss through efficient production
- Standardizing the production method to satisfy the majority of the guest as well as to secure
profit levels
To achieve the principles stated, it is necessary to calculate the cost of products offered in any
situation and to manage both the sales and profit. To satisfy this requirement, the food and
beverage cost accounting system needs to be established to be one of the main control facets of the
hotel.
Food and beverage cost control is aimed to assist each department head in their job to run the
operations smoothly and most economically. The report and data prepared by the Cost Controller
are to be reported to the Food and Beverage Manager, Executive Chef and the Banquet Manager.
For accounting purposes, they are used to calculate Food & Beverage department’s cost.
I-Food cost control
A large share of the food and beverage department’s revenue comprise food revenue; therefore, it is
vital that proper cost control is carried out to secure profit. Because it is impossible to accurately predict
what guest will order from the menu, the preparation of raw material is based upon experience and
forecasting. As a result, some amount of waste and left over foods cannot be avoided. Long term storage
will only reduce the materials’ quality as well as create undesirable sanitary conditions, and it will cause
waste and rot as a result. However, by reducing the waste to a reasonable level and keeping
consumption and loss at a minimum, profit can be obtained.
Food cost control is a mean to decrease waste and serve every food uniformly by carefully planned
cooking and standardized cooking procedures.
1. Necessity to standardize
Whether the hotel’s restaurant, bar, and banquet receive a good or bad reputation depends on whether
the same food is always served with consistent taste, volume, and presentation. That is, the recipes are
standardized so that there will not be a difference in taste, volume, and presentation from day to day.
Adherence to standardized quantity guarantees uniform service to all guests without being influenced
by human factors.

2. Establishing standardization
The objective of standardizing the food volume is to secure consistency in the quality of food and ensure
profit margin in serving just the right volume. In order to achieve standardization, four management
concepts are used:
- Standard Portion Size: Determines the volume of materials to be prepared and served one
person in advance. In order to secure tight control, standard portion should be defined for all
dishes.
- Standard Recipe: should be prepared for each dish, clearly stating quality, portion of materials,
and the preparation methods. Standard recipes will allow to calculate the proper selling price,
obtain the food cost for each menu item and assure the uniformity of quality
- Standard Purchase Specification: in order to standardize, the size and the quality of the
supplied raw materials of food must be equivalent. It is important that the specifications are
always updated. This is because required raw materials are sometimes changed due to the
revision of the menu or some change in the operating policy or limited supply. As a result, the
specifications need to be reviewed from time to time.
- Standard Yield: it is the net weight or portion of the food items which have been prepared and
cooked per the standard method and which can be immediately served to the guests.
Standard yield = Supplied raw materials - loss from preparation, processing, and cooking
3. Potential food cost
The food cost which be incurred if everything from purchase, preparation, cooking, and selling are
carried out per the standard methods with no waste. It is considered that the control system is being
effectively carried out if the difference between the potential food cost and the actual food cost are kept
to a minimum. The potential food cost will allow the detection of any waste from inefficient operation.
Because the restaurant business profit ratio is extremely low, control must be strictly enforced to
eliminate waste and thereby making sure that the operation makes profit.
Separate food cost calculation

Food cost must be independently calculated for each restaurant or kitchen. As each restaurant’s
management policy is based upon different concepts, the cost ratio is different. It is necessary for each
kitchen to make its own computation in order to find out whether the individual determined potential
food cost is being achieved or not. Direct purchase and storeroom issues must be carried out by each
kitchen division; and in case of transfer of raw materials and half cooked products between kitchens,
inter-transfer food & beverage form must be used to record the cost transfer.

Effective cooking management
In order to manage cooking effectively, the past sales of the menu items need to be analyzed and the
anticipated number of guests estimated to assess the volume to be prepared so that waste from excess
production is avoided. In order to manage cooking effectively, four kinds of data are useful.
- Menu Sales Analysis and Potential Cost: analysis of past sales results are important in
determining sales policy and preparing the menu, but also vital in managing effective cooking.
By knowing the sales tendencies for a given day or hour, the volume to be prepared can be
estimated.
- Weekly or Monthly Room Forecast: From the Weekly or Monthly Room forecast, the number
of guests staying at the hotel can be known. As a result the number of guests having breakfast
and dinner can be estimated, and again the volume to be prepared can be estimated.
- Weekly or Monthly Banquet Function Schedule
- Function Sheet or Event Order: the Function Sheet prepared by the Banquet Department is
sent to the kitchen before the function. By learning the number of guests and the contents of the
menu, the volume of items to be purchased and to be prepared can be arranged to eliminate
waste.
4. Production control
Even through the standard recipe and other procedures and process are established, it is important to
ensure that they are being enforced. When an employee retires or when a job is repeatedly performed
for a long time depending on individual’s memory without checking the procedures performed, the
process may be altered. The review of the established procedures is primarily the responsibility of the
Executive Chef.
6.Food sales check
By reviewing the food sales and performing sales and consumption reconciliation, the Cost
Controller will be able to check whether the consumed volume (production volume) and actual sales
are consistent.
7.Preparation of Food Cost Report
The actual cost calculated from the purchasing data, storeroom issuance data, and physical
inventory, is used to prepare the Food Cost Report.

STORE CONTROL AND FOOD CONTROL:
Food control begins when the orders are placed; it ends when the ultimate cash takings are
banked.
The store should be close to the preparation area. Basic aim is a smooth flow from stores to
preparati on, to cooking, to server and from the server to the restaurant and then back to the
wash up, so there is need to provide storage appropriate to the size of the kitchen.
The functions of the stores is to receive, check, store correctly, issue goods as required
against requisition properly authorized. Strict control should be exercised as it provided
cost figures and assist in future budgeting. It is essential to check all incoming supplies for
quality, weight and price. Supplies received should be promptly taken into stock; non -
perishables should go into dry stores. Perishable items be stored in cold rooms, freezers etc.
The ideal dry store temperature range is 15C to 18C.
Refrigerators for perishable foods are maintained at 1C to 4C.
Records should be kept to show the stock of each commodity received, issued and on hand
with dates of receipt and issue, so that at any time the management can check the accuracy of
the record. The stock should be taken at least once a month.The best system of accounting
is a card index comprising a separate card for each commodity and all issues supported by
relevant documents. The system is amenable to periodic spot checks as required.
PORTION CONTROL:
“Portion control” means the amount of size of a portion of food to be

served to a customer.
Food costing and portion control are implementer and the need for this form
of control comes from both sides of the business from the caterer and his customers.
There is a natural tend ency for clients to eye one another’s portion
when they are served and if one is thought to be slightly larger than the others there
is apt to be resentment and a reaction cletrimental to the good name of the
establishment. Only exact portion control can e liminate this. It is not
something that can be introduced at the service point; it must start when orders
are placed for supplies.
Monitoring portion control could be done by direct supervision by sales
analysis and by comparing the requisitions of cash department with issues.
Purpose of portion control :

1. To ensure fair portion for each customer.
2. To see that each department utilizes purchases to the full
3. To control waste
4. To ensure that standard costing is an accurate as possible

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Method s of monitoring portion control :
1. Ordering the right quantity and supervising when receiving it.
2. Even preparing the food in the production area under direct supervision.
3. by proper checking of the service of food.
4. Comparing the requisitions of ea ch department with issues.
5. by sales analysis.
1. Aids to portion control :- Portion control is done by using equipment and utensils
as for example a scoop (ladle) used mainly for ice-cream can also be used for mashed
potatoes as a portioned for mixture.
(a) Automatic portion control equipments include :

i. Tea dispensers
ii. Butter pat machines
iii. Bread slicing and buttering machines
iv. Gravity feed slicers
v. Coffee-making, e.g. cone machines
vi. Mini steak mounding machines
vii. Milk dispensers
(b) Utensil used in portion con trol include -

i. Ladles
ii. dariole moulds
iii. Serving spoons and scoops
iv. Pie dishes
v. Woven wire servers
vi. Baking tins
vii. Measures
(c) Serving dishes that help in portion control

i. Glasses
ii. casseroles
iii. Coupes
iv. tureens
v. Sundae glasses
vi. Sauce -boats
vii. Soufflé cases
viii. Vegetable dishes
ix. Cocottes’
x. entrée dishes
2. Portion sizes: As portion sizes vary from one establishment to another

between table d’hôte and a’la carte service, it is difficult to give definite average
portion sizes.

Losses in preparation :- The percentage of waste of vegetables in preparation will
be according to the kind and the quality used. To compute portion control and
cost, the waste from peeling and trimming and also the shrinkage in cooking
must be consi dered. If there are unskilled workers, there will be a tremendous
waste and a high food cost. They should be trained to judge quality merchandise
in order to be able to appreciate its value.
3. Visual aid sheets :- A portion control sheet can be used for c osting various
items of food or complete dishes. The object is to ascertain the total yield of a given
commodity after preparation and processing.
Such a sheet can be used in the experimental or research kitchen of a catering
group or in the food pr eparation area when compiling standardized recipes.
4. Standardized recipes :- They assist in food coasting and portion control by taking
the guess work away and substituting more exact approach, by listing the
ingredients and methods in a readily understo od form as the result will be
uniform every time it its featured. The food cost can also be known in advance
if a price column is introduced provided it is kept up to date with any price changes.
The standard recipe will give a warning when the price charg ed
becomes uneconomical and an increase becomes necessary.
The effects of irregular or badly administered portion control: -
Following effects will emerge:

(a) Dissatisfied customers resulting in a decrease of business.
(b) Food costing will be inaccurate, affecting profits.
(c) A lack of sense of responsibility among personal leading to a loss of standard.

Portion control in the catering industry is one of the greatest factors that contribute to
a successful business. The general rule should be a fair portion for a fair price.
Quantity control :- The control of quantity consumed ensures that everything

consumed has been accounted for. It does not ensure profitability, but provides
a useful supplementary check and is simple to operate. For simple dishes, this
method is good but not for complex dishes. For small establishments when one store
keeper is responsible and issues one egg and two bacon rashers for breakfast, it
controls consumption.
PURCHASING: -
Buying quality and freshness of supplies and portion control are of the utmost
importance for the operation of a successful business.
Large establishments will often employ a purchase Manager, as he can
concentrate and get the best supplies. Requisition for supplies are placed with the
st ore/ kitchen stewarding dept.at a specified time in advance by the chef de
cuisine for highly perishable supplies. The store keeper will forward his
requisitions for “Dry stores” and cleaning materials in the same manner. Suppliers
should be changed from ti me to time.
Knowledge of buying is very essential. The buyer should have a
reasonable technical knowledge in catering as he will be able to follow the
requisitions properly and understand the importance of delivery times, quality and
specifications etc. The purchaser should assimilate information new ideas and
techniques, gathered from trade journals, visits to exhibitions and food processing
plants. The comparison of competitive price lists from suppliers must be done
occasionally.
When selecting the suppliers following points should be considered :
(a) The prices are competitive for the goods specified in relation to quality.
(b) The goods offered should meet specifications by looks and other related factors.
Samples should be taken for checking.
(c) Financial terms offered relating to credit facilities and discount
for settlement.
Selection will then be made of at least two suppliers for each ‘group’ of supplies
required in certain ‘groups’ which include many commodities such as groceries. Three
or even more suppliers may be selected. Where supplies are obtained by contract,
obviously this will not apply.
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Instructions to suppliers :-After the selectionhas been made of various
suppliers, written instructions on the following points should be made -
a. Delivery times and any special requirements of delivery.
b. The person or persons authoriz ed to accept and sign for supplies.
c. That goods supplied are as ordered including special instruction to “brands
and sizes”.
d. No alteration will be accepted between quoted and invoice prices.
e. The name of people authorized to order supplies.
If there is a contract it will operate for a given period often for one year. The
purpose of “contract” buying is to obtain the best supplies possible at a fixed price
over stated period.
Ordering of supplies :- Orders for supplies, generally fall in 3 categories o rders -
a. Daily orders,
b. Weekly orders
c. Standing orders.
Daily orders are usually placed for perishable items such as meat poultry, game,
fish, fruit, vegetables, milk and cream, etc. The orders can be placed by telephone,
confirmed by a written order.
Weekly orders consist mainly of dry stores, i.e. groceries etc. Standing orders
certain types of supplies such as milk, eggs, bacon etc.are ordered for a specific
quantity. The quantity stated is the minimum requirement. If more is needed,
supplementary order is given.
TEXTURE:
The texture as related to food is not an entity in itself, but rather the accumulated
effect of several characteristic or qualities to create individuality such as:
1. Appearance
2. Feel to touch
3. Softness
4. Mouth feel
Texture is the t erm used to describe the characteristic of a finished food product.
Variety includes some hard and soft food in a meal so that the amount of chewing
required is varied. This is one of the points that is considered while planning a
menu. The menu includes d ishes that have
different textures as soft crisp, hard, smooth etc. All the above mentioned factors
contribute to the concept of texture.
Appearances :- It is the first factor in the appreciation of food. The size, shape and
distribution of cells (holes) a re of prime importance. Ideally the holes should
be comparatively small. Slightly oval or elongated and evenly
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distributed. Large cells (holes) produce coarseness to the eye, as in cakes, bread
etc.
Feel to touch :- The perceptiveness to touch should exact as it desired to be a
sponge cake should be light and spongy.
Softness :- if is the characteristic of texture and the product should possess the
resiliency (springiness) to gradually return to its normal shape - idlis, khaman
dhokla, bread etc.
Mouth feel :- Texture involves feels or bite tenderness - dry, soft, wet, hard,
firmness, crumbliness and short.
Observation, experience, preparing foods, by adding ingredients and
incorporating and applying the right principles (combining, mixing,
fractionation etc) has a definite bearing in the result.
STANDARDIZE RECIPE
Standardized recipes are one that “has been tried, adapted, and retried several times
for use by a given food service operation and has been found to produce the same
good results and yield every time when the exact procedures are used with the same
type of equipment and the same quantity and quality of ingredients” in the manual.
The terms “quantity recipes” and “standardized recipes” often are confused with
each other. Many recipes are written to produce large quantities of food. Any recipe
that produces 25 servings or more is termed a quantity recipe. Quantity recipes are
not standardized, however, until they have been adapted to an individual school food
service operation.
COMPONENTS OF STANDARD RECIPE

 Recipe title
 Recipe category
 Ingredients
 Weight/volume of each ingredient
 Preparation instructions (directions)
 Cooking temperature and time
 Serving size
 Recipe yield
 Equipment and utensils to be used

ADVANTAGES OF STANDARDIZE RECIPE
 Consistent food quality: The use of standardized recipes ensures that menu
items will be consistent in quality each time they are prepared and served.
 Predictable yield: The planned number of servings will be produced by using
standardized recipes. This can help to reduce the amount of leftover food if there
has been overproduction, and also will help to prevent shortages of servings on the
line. A predictable yield is especially important when food is transported from a
production kitchen to other serving sites.
 Customer satisfaction: Well-developed recipes that appeal to students are an
important factor in maintaining and increasing student participation levels. Schools
may take a lesson from national restaurant chains that have developed popular
menu items consistent in every detail of ingredient, quantity, preparation, and
presentation. Standardized recipes provide this consistency and can result in
increased customer satisfaction.
 Consistent nutrient content: Standardized recipes will ensure that nutritional
values per serving are valid and consistent.
 Food cost control:Standardized recipes provide consistent and accurate

information for food cost control because the same ingredients and quantities of
ingredients per serving are used each time the recipe is produced.
 Efficient purchasing procedures: Purchasing is more efficient because the

quantity of food needed for production is easily calculated from the information on
each standardized recipe.
 Inventory control: The use of standardized recipes provides predictable
information on the quantity of food inventory that will be used each time the recipe
is produced.
 Labour cost control: Written standardized procedures in the recipe make efficient
use of labour time and allow for planned scheduling of food service personnel for
the work day. Training costs are reduced because new employees are provided
specific instructions for preparation in each recipe.
 Increased employee confidence: Employees feel more satisfied and confident in
their jobs because standardized recipes eliminate guesswork, decrease the
chances of producing poor food products, and prevent shortages of servings during
meal service.
 Reduced record keeping: A collection of standardized recipes for menu items will
reduce the amount of information required on a daily food production record.
Standardized recipes will include the ingredients and amounts of food used for a
menu item. The food production record will only need to reference the recipe,
number of planned servings, and leftover amounts.

DISADVANTAGES OF STANDARDIZE RECIPE
 Less creativity allowed in standardize recipe
 The time it takes to develop a good working recipe
 The time it takes to train staff to follow recipes exactly
 One of the disadvantages is that if you have to make any changes at all because you
might not have the exact ingredients there will be a change in how good the food is.
Another thing is that changes in altitude change how well things bake and boil. At sea
level the boil temperature of water is 100 degrees Celsius while at 2000 feet the boil
point is only 98 or 96 degrees.
Standard recipe is the method of standardizing recipes in such a way so that there is tight
control on cost and quantity. Standardization should not be allowed to stifle the individual
chef’s flair. A hotel can control quantities, quality and cost more easily. It is most useful to
use standard recipe in a hotel where there are a number of chefs cooking the food. The
standard recipe lays down all the ingredients, method of production and quantities used. It
indicates the number of portions to be served. This will determine the size of portion or
production control. A section giving variation can be added to reduce the total number of
recipes required.
The main advantages in using a standard recipe are:—
 A well tried recipe ensures a consistently good finished product.

 It controls portion size which is very important in costing a dish.
 It is easy to determine the food cost of a particular dish.
 It simplifies the pricing of a particular dish.
 It reduces the possibility of error.
KITCHEN ORGANIZATION

EXECUTIVE CHEF
RESPONSIBILITIES OF THE EXECUTIVE CHEF

Under limited supervision, oversees food and pastry production for all food outlets and banquet functions.
Develops menus, food purchase specifications, and recipes. Directly supervises all production and pastry
staff. Maintains highest professional food quality and sanitation standards. Other areas of responsibility
include:
 Hires, trains and supervises the work of food and pastry production staff.
Plans menus for all food service locations considering customer base, popularity of various dishes,
holidays, costs, and a wide variety of other factors.
 Schedules and coordinates the work of chefs, commies, and other kitchen employees to
ensure that food preparation is economical and technically correct.
Conducts regular physical inventories of food supplies, and assesses projected needs; orders all
food and supplies for catering operations.
 Ensures that high standards of sanitation and cleanliness are maintained throughout the
kitchen areas at all times.
 Establishes controls to minimize food and supply waste and theft.
 Safeguards all food preparation employees by implementing training to increase their

knowledge about safety, sanitation, and accident prevention principles.
 Develops and tests recipes and techniques for food preparation and presentation which
help to ensure consistent high quality and to minimize food costs; exercises portion
control over all items served and assists in establishing menu selling prices.
 Prepares necessary data for the budget in area of responsibility; projects annual food and
labor costs and monitors actual financial results; takes corrective action where necessary
to help ensure that financial goals are met.
 Consults with catering staff about food production aspects of special events being
planned.
 Cooks or directly supervises the cooking of items that require skillful preparation.
 Evaluates food products to ensure that quality standards are consistently attained.
RESPONSIBILITIES OF THE EXECUTIVE SOUS CHEF
The Executive Sous Chef is the senior most Chef in the kitchen, - he is the one who takes over the
responsibility of the Kitchens when the Executive Chef is absent, and is in charge of the day-to-

day operations in the Kitchen, including Mis en place, Production, Standards, Discipline and
Hygiene. Other areas of responsibility include:
1. Direct Supervision of the Sous Chefs, Jr. Sous Chefs and Chef de Parties,
2. Daily operation of the Kitchen, including Mis en Place, Rotation, Production and Standards,
3. All Hygiene aspects of the Kitchen,
4. Staff discipline and also recommendations for Good performance,
5. To help coordinate Training and Train,
6. Kitchen stock levels, Rotation, Storage and Cleanliness,
7. All quality aspects of the Food product quality, and the development of new Menu items,
8. Safety in the Kitchen, correct Machine usage and Maintenance,
9. Checking on Personal hygiene and correct wearing of uniforms,
10. To substitute for the Executive Chef at Departmental meetings in his absence,
11. To help control the costs associated with the Kitchen operation
12. To help handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly
and quietly, that may arise from time to time,
13. In the absence of Senior Chefs, ensuring timely and quality service of our menu items according
to service specifications and guest expectations,
14. To ensure that all food display areas, such as buffets and cake displays are kept in prime
condition at all times, according to our Standard and Procedures,
15. To support and participate in hotel activities, such as environmental committees, cost savings etc,
which may serve to better our operations or the efficiency of the company,
PROFILE OF A SENIOR CHEF DE PARTIE / CHEF DE PARTIE / DCDP
The Chef de Partie is the main person in charge of a particular section in the kitchen. They report
directly to the Sous Chef and are responsible for all the workers in their own section. Their main
responsibility is for the production of food items, their quality and the quantity, and the

successful operation of their own part of the kitchen operation whether it is the Butchery, Bakery,
Pastry, Garde Manger, Hot Kitchen and so on. This is the most senior rank and file position, and
the goal of a Chef de Partie would be to work towards an Executive position within the operation.
MAIN RESPONSIBILITIES
1. Production of all items from their particular area, with the correct recipe card and procedure,
correct quantity and of good quality,
2. To suggest and trial new menu items, participating in the creation of items for our guests,
3. To maintain the hygiene in their area, and for machine cleanliness,
4. For the schedules, discipline and personal hygiene of their staff,
5. For the requisitioning, rotation, storage and correct usage of all foodstuffs,
6. For the implementation of new menu items and to help develop future ideas,
7. To control the wastage and the costs of their section, and to meet budget specifications,
8. To have direct supervision of all cooks in the section,
9. For the practical training of all staff in the section, and to participate in the theory training given,
10. To show full support to the Senior Kitchen staff, the goals and ideals of the operation, working
continually towards the betterment of our guest expectations,
PROFILE OF A SENIOR COMMIS
Commis I’s are the main "backbone" of the Kitchen. They are qualified and experienced to a good
degree, but need more seniority before moving into the Chef De Partie position. They can be
general cooks, or specializing in one area such as Bakery, Pastry, Butchery or Garde Manger. Their
responsibilities are already getting more as they produce all the Food items in the Kitchen. Good
Commis I’s can give your Kitchen a very good name in Food, as these cooks handle most of the
practical work.
1. All the Production of the Food items in their Section, following the Recipe cards and Quality
specifications,
2. To Requisition and make sure the Section has adequate food stocks,
3. To make sure that the correct quantities are made with the correct Items, and that costs are
kept low and within Budget,
4. To take direct Control of the Commis II, Commis III's and Trainees in their section,
5. To keep to the Standards of Hygiene, Safety and Sanitation as specified,
6. To Train all the under Staff in the Section,
7. To work according to the Standards and Procedures of the Kitchen,
8. To carry out their designated duties to the best of their abilities,
9. To be honest and diligent in their work, showing dependability and enthusiasm for the team,
RESPONSIBILITIES OF COMMIS II AND COMMIS III
The Commis are an important part of the Kitchen brigade, as they backup the Senior Commis and are very
much the workers in the kitchen. Commis are newly qualified (having completed an apprenticeship or
Catering college training), with some working for a few years and other just starting out in the profession,
but all are learning the skills required to become a professional chef. They will be asked to improve
themselves by attending Hotel and Kitchen training courses, and their goal is to thoroughly learn the basic
of their jobs. They are to work to pass proficiency and skills tests to work towards promotion towards a
more senior position.
20 RESPONSIBILITIES OF COMMIS II AND COMMIS III | [RAJADHANI INSTITUTE OF HOTEL

MANAGEMENT –IBRAHIM FARIS]
1. The correct production of all foodstuffs, following the recipe cards, production procedures and proper
hygiene practices, according to the instructions of the senior kitchen staff,
2. To help in the control of all food items in storage and rotation,
3. To ensure the section is kept hygienic and clean,
4. To follow the Standards and Procedures for the kitchen,
5. To carry out their designated duties to the best of their abilities,
6. To be honest and diligent in their work, showing dependability and enthusiasm for the team,
ROFILE OF A TRAINEE COMMIS, APPRENTICE OR KITCHEN TRAINEE
The Trainees of the kitchen are assigned to any section and rotated around to get experience. They will
follow a formatted training plan to learn the basics of their craft in the number of sections available in our
establishment. It will be our responsibility to give a good basic training to these people. They do a lot of
the hard manual work that is associated with the Kitchen and their main responsibility is to do what is
asked for by the Senior Staff, and to learn their jobs quickly and properly. The way the trainees are taught
now, will be the way they work for the rest of their working life. Bad habits are hard to break.

1. To follow the Standards and procedures of the Kitchen,
2. To learn their jobs well and thoroughly,
3. To keep to the hygiene and sanitation practices,
4. To attend all the Training classes for Kitchen Staff,
5. To be interested and want to learn their new trade and to improve themselves,
6. To show enthusiasm and ambition to become an integral part of the kitchen team, along with the skills and
proficiency required, fulfilling his commitments to the brigade.
KITCHEN STEWARDING
In kitchen stewarding, one is required to maintain the kitchens of an eatery or hotel. This job has
moved from being a chef’s responsibility to a separate branch. A kitchen steward would be
responsible for cleaning and organizing dishes, taking stock of inventory, maintaining hygiene and
quality in the kitchen, keeping a tab on breakage and replacements
This is one of the most important support departments of the F&B department. Kitchen
stewarding contributes to the
successful operation of the Food production and service department.
It performs the following functions:
•Washing kitchen pots and pans(scullery/pot wash)

•Maintaining kitchen equipment
•Cleaning all kitchen equipment and ensuring hygiene
•Garbage disposal
•Washing all service equipment including the ones used in banquets
•Polishing silverware
•Sending damaged silver ware for plating
•Pest control
•Carrying transporting heavy articles
22 ROFILE OF A TRAINEE COMMIS, APPRENTICE OR KITCHEN TRAINEE | [RAJADHANI INSTITUTE OF

HOTEL MANAGEMENT –IBRAHIM FARIS]
•Indenting for new crockery cutlery
•Gas connections and upkeep of tandoor
•Maintaining ppm levels for sanitizing knives and chopping boards
•Replenishment of serviceware to various outlets
Kitchen stewarding operations:-
 Gathers all dirty dishware from tubs brought to the dishroom, rinses and stacks in
dishracks, always clearing dishes of leftovers and trash in order to prepare for
automated washing.
 Loads full dishracks on belt and ensures correct placement in accordance to the
instructions for the operation of the machine. Operates automatic dish washing
machine by using controls as instructed.
 Loads dishwashing solutions into automatic dispensers and regulates the output of
detergents and chemicals to the dishwashing machine by monitoring and adjusting
controls.
 Unloads clean dishes from racks after being processed through dish machine, inspects
for cleanliness and carefully stacks in specified carts and shelves for the easy use by
restaurant and kitchen staff.
 Manually scrubs pots, pans and other kitchen equipment that cannot be washed
automatically, using detergents, scourers, and special solutions as required. Inspects
for cleanliness, manually dries with hand towels, and puts away in correct places.
 Manually polishes all silver, stainless steel and pewter used in food service, using
standard polishing cloth and products, in order to present clean and attractive
equipment to diners.
 Maintains the automatic dishwashing equipment in good condition and working
order in accordance with manufacturers' instructions in order to prolong the life of
the equipment, prevent breakdowns and to meet mandated health compliance
regulations.
 Keeps the dishroom in clean and orderly condition at all times by sweeping, mopping,
emptying trash, wiping counters and equipment and organizing shelves in order to
maintain a sanitary work station and to meet mandated health compliance
requirements.
 Mops kitchen floors as requested and at end of each shift, cleans all kitchen work
surfaces as regularly scheduled by manager including walls, ceilings, hoods, vents and
oven into outside trash compactor.
23 Kitchen stewarding operations:- | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM

FARIS]
KITCHEN STEWARDING
The kitchen stewarding is basically divided into two areas:
a) Wash up area-
It is an important service area and should be ideally situated so that the brigade
can work speedily and efficiently while passing from the food service area to the
24 KITCHEN STEWARDING | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

kitchen. The waiter should stack the trays of dirties correctly at the side board with all
the same sized plates together and all the tableware stacked on one of the plates with
the blades of the knives running under the arch of the forks. All glassware should be
stacked on separate trays and taken to a separate wash up area. Wash up section
should be the first place when the waiter enters the back area.
Hygiene is of utmost importance at the wash up area, as all sorts of germs can originate
from here and can contaminate the food. This section is normally in the charge of the
stewarding supervisor who may in turn have number of wash up boys as per need.
Dishwashing Methods:
There are two main methods used for dishwashing for foodservice operations-
1. Manual (tank) method-

The dirty crockery is placed in a tank of hot water containing a soap detergent solution.
After washing, these are placed in wire racks and dipped into a second sterilizing tank
containing clean hot water at a temperature of approximately 75˚C (179˚F). The racks
are left for two minutes and then lifted out and the crockery left to drain. If sterilized in
water at this temperature the crockery will dry by itself without the use of drying up
cloths. This is more hygienic. After drying the crockery is stacked into piles of the
correct size and placed on shelves until required for further use.
2. Dishwashing machine-
Used in larger establishments. Debris should be removed from the crockery
before it is placed into the wire racks. The racks are then passed through the machine,
the crockery being washed, rinsed and sterilized. Having passed through the machine
the crockery is left to drain for two or three minutes and is then stacked and placed on
shelves until required for further use.
(B)FOOD PICK UP AREA
This may be regarded as the meeting point between the food service staff and
food preparation staff. It is very essential to ensure that there is an active cooperation
and good relation between the staffs of these two areas. The aboyeur or the barker is in
25 Dishwashing Methods: | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]
charge and controls the food pick up area during the service period. The aboyeur also
controls the off board which tells the waiter immediately if any dish is off. It should be
sited in a prominent position for all to see. The aboyeur receives the KOT from the
waiter and places the order on the KOT to the respective kitchen area. He also helps
the waiter to pick up the food.
Many a times all the crockery and hollowware are placed below the hot plate for easy
meal service. The hot plate is operated electrically.
LAYOUT OF STEWARDING DEPARTMENT
26 (B)FOOD PICK UP AREA | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

DUTIES AND RESPONSIBILITIES OF A STEWARD
POSITION SUMMARY:

This position maintains all Stewarding functions. Responsible for cleaning of all china, glass, silver
and serving equipment; facilitating all plate-up and delivery of all food the prospective functions;
set-up and breakdown of all Banquet buffets; cleaning of all Food & Beverage food prep and
servicing areas, to include main kitchen, concessions kitchen and back hallways.
POSITION RESPONSIBILITIES:
• Delivery of all food to prospective functions.
• Delivery and set-up and breakdown of all equipment to prospective functions
• Other duties as assigned.
• Cleanliness in both kitchens.
• Position is very hands on with excessive interaction with staff.
• Running and maintenance of the main dish machine.
• Must quick with counting and simple arithmetic.
• Controling inventory
• Monitoring the use of machines for different kinds of utensils like pots and crockery
• Maintaining hygiene and quality in the kitchen and different equipment used there
• Keeping a tab on breakage and missing cutlery
Garbage disposal
Among the many duties of the stewarding department is the proper disposal of garbage and
other waste materials. This is very important because one of the responsibilities of the kitchen
steward department is to maintain the cleanliness of the restaurant kitchen in order to safeguard
the health of its diners. A dirty kitchen can ruin the reputation of a restaurant, however good its
name may be.
Proper Location of the Garbage Area

The garbage area should be situated far from where the food and ingredients are kept. In fact, it
should never be situated near the vicinity of the food production area where food is usually
prepared. It should also be kept well away from the cooking area so as to avoid contaminating
the food with anything harmful to the body.
Common Guidelines in Proper Garbage Disposal

Each restaurant has its own guideline for proper garbage disposal that its Stewarding Department
uses. However, here are some of the most common ones that restaurants and their kitchens
should follow.
Garbage bins should be placed in all parts of the kitchen, except those mentioned above, and
these garbage bins should be lined with plastic liners. The stewarding department has to clear
the garbage bins at least four times a day so as to avoid piling up of garbage, and the garbage and
waste materials should be transferred to its appropriate garbage trolleys. Of course, the plastic
liners should always be changed each time the garbage bin is cleared.
When it comes to proper garbage disposal, you should always make it a point that you are
wearing disposable gloves so as to protect your bare hands from coming into contact with the
garbage. You should also make sure that the opening of the garbage bin plastic liner is tied shut.
After disposing of the garbage bags properly, it is recommended that you thoroughly wash and
sanitize your hands before moving on to the next task. This is very important especially if you are
going to be working near the food preparation area or working with food products itself.
Dry Versus Wet Garbage

Before anything else though, the kitchen stewards assigned to garbage disposal should know the
difference between dry and wet garbage. In a nutshell, dry garbage materials are those items
that can be recycled. They are inorganic materials such as plastic, papers, cardboard boxes, etc.
When it comes to dry garbage materials, the kitchen stewards should also know how to properly
segregate the items. Plastic items should have one container, and so do cardboard boxes,
glasses, papers, etc. On the other hand, wet garbage materials are the organic items that can be
decomposed and used for fertilizer. It is very important that the restaurant has appropriate
guidelines when it comes to garbage disposal. Not only will these guidelines prevent the
contamination of food with harmful substances, but this will also protect the diners as well as the
staff from these harmful substances. Remember, dirty kitchen increases the risk of food
poisoning, so preventing this is one of the biggest and most important duties of the stewarding
department.
The three main types of machines are

1. Spray type: Dishes are neatly stacked in racks which slide into the machines where they are
sprayed with hot water and detergents (48°C-60°C) from above and below. The rack then moves to the
sterilization section where the dishes are subjected to a hot water shower (of 82°C). Dishes sterilized at
this temperature dry quickly when passed out into the air.
2. Brush type: Dishes are scrubbed in hot detergent water (48°C-60°C with revolving
brushes. Then they are rinsed and sterilized in another section of the machine.
3. Agitator water machines: In this method, baskets of dishes are immersed in deep tanks
and cleaned by mechanical agitation in hot detergent water (48°C-60°C). The baskets are given a
final hot water rinse for sanitization (82°C).
These machines are usually operated by two people, one to sort soiled items and feed the
machine and the other to collect the clean ware.
It is important to follow the instructions of the manufacturer with regard to use and
maintenance of the washing machine.
Great care should be taken while washing glassware. There is a wide range of glass
washing machines available.
MACHINES USED IN STEWARDING DEPARTMENT
1. Dishwashers: there are 3 types of dishwashers on the basis of the use
A. Glass washers: used primarily used in bars for there is a frequent use of the glassware
and the same glass cannot be used to serve cocktails every time the guest asks for a
repeat. The process of dish washing would be the hot water rinse -soap solution-final hot
water rinse-wiping if required.
B.single rack dishwasher: the racks are used to put in cutlery or line the plates and other
crockery. It is a box type machine and has a cover of sorts which can be pulled up or down
to stop or start the machine respectively.
C. conveyor belt type dishwasher: this is the dishwasher used now days in all 5 star

properties wherein there is a conveyor belt and all the cutlery and crockery is lined in the
racks. Dividing curtains highly resistant to chemical agents and heat are present. It is
loaded from one end and the process of cleaning is carried out.
Three types on the basis of working:
2. Spray Type: Dishes are neatly stacked in racks which slide into the machines where they
are sprayed with hot water and detergents (48 degree C-60 degree C) from above and
below. The rack then moves to the sterilization section where the dishes are subjected to a
hot water shower (of 82 degree C).Dishes sterilized at this temperature dry quickly when
passed out into the air.
3 Brush type: dishes are scrubbed in hot detergent water (48-60 degree C)with revolving
brushes. Then they are rinsed and sterilized in another section of the machine.
4. Agitator water machine: In this method, baskets of dishes are immersed in deep tanks
and cleaned by mechanical agitation in hot detergent water. The baskets are given a final
hot water rinse for sanitization.(82degree C).These machines are usually operated by two
people, one for sorting soiled items and to feed the machine and the other to collect the
clean ware.
5. Burnishing machine: There is a large drum which is half filled with ball bearings and there
is a rod in the center used for putting the handles of the cups and jugs. The cutlery is
directly put into the drum. The soap solution is added to avoid friction which could cause
scratches. This machine is either attached to a water supply or else water is poured
manually. The machine takes around 15 min to complete the polishing process.
3. Silver plating machines: there is a separate room that is used as the silver plating room
where machines are used to electroplate the silver articles.
KITCHEN MANAGEMENT QUALITY AND QUANTITY CONTROL

The objective of Kitchen Management is to lead, organize and control the means of Production
and service of food. To manage the kitchen, the kitchen Manager / Chef de, Cuisine should have a
sound Practical knowledge and should have the ability to organize labour, delegates and
responsibility to appropriate staff who communicate well. The persons handling the machines
should be able to follow the persons handling the machines should be able to follow the correct
procedure for assembling, use and cleaning.

Controlling of labour needs great tack and ability, their comfort, skill, work and welfare has to be
seen to- A strict disciplinarian is respected by many, provided he has a good judgement in dealing
with matters and understand people.
A good management will see that food cost is controlled and the people working in the kitchen
will be content in their jobs and the work gave is comparable with their ability, staff should be
trained on the job and if the performance is good, incentives, increments or promotions should
be given if need be. C
ertain factors such as budgetary control, Portion Control,cost control proper Purchasing Control
of Production and service, control of waste etc., Play an important part in managing the kitchen.
Proper layout of work areas in the kitchen contributes to a successful catering establishment
which will not only satisfy customers but also the staff will contend. Cramped and lack of Proper
kitchen delay food preparation and service certain points have to kept in views before planning
such as the types of meals to be served, no. Persons to be served. Forecast of peak period,
ventilation, proper drainage etc., It is important that the kitchen should be close to the restaurant
to facilitate service efficiently.
FOOD PREPARATION PREMISES
By law, no food business is allowed to be carried on in any unsanitary premises. A well-planned layout
largely depends on :
1). Receiving Supplies(checking quality and weights)
2). Storing of food Properly
3).Food Preparation. Mise-en-place
4).Cooking
5).Servery
6).Scullery (Pan Wash)
7).Scullery (Crockery, Cutlery Wash up)
The intelligent placing of machinery, sinks and work tables are a contributing factor to the total daily. Kitchen
mileage of food and unnecessary travelling by the kitchen staff. A perfectly planned kitchen is one, where
raw and cooked materials need the minimum of movement and requires only to cover the same route once.
MEAL PRODUCTION
Food preparation is the term Employed to denote cookery. The Budget Committee is formed for
the purpose of Preparation, coordination, review and revision of budgets. The budget made is
period wise break up or annually. The Seasonal character of the business is taken
into consideration.The first step in preparation is giving management objectives for the
forthcoming year and giving a Performa to be used in Preparation of budgets.
PURCHASING

Buying, quality and freshness of supplies and Portion control are of the utmost importance for the
operation of a successful business. Large establishments will employ a Purchase Manager, as he
can concentrate and get the best supplies.
Requisition for supplies are placed with the stores/kitchen stewarding dept. at a specified time.
The storekeeper will forward his requisition to the supplier’s Knowledge of buying is very
important for the Purchase in charge. The Purchasing Mgr/ in charge should have a reasonable
technical knowledge in Catering as he will be able to follow the requisition properly and
understand the importance of delivery times, size, quality and specifications.Selection of a
Supplier. Instructions to Supplier along with the order of supplies.
STORE CONTROL AND FOOD CONTROL
Food Control begins when the order is placed, it ends when the ultimate cash takings and
banked.The store should be close to the preparation area for smooth flow of the items. The
stocks should be taken at least once a month. The best system of according is a card index
comprising of a separate card for each commodity and all issues supported by related documents.
PREPARATION AND COOKING
From Purchasing and the acquiring of the raw commodities, we come to the next stage in the
Catering Cycle, the preparation and processing. Again the operation must be planned and
controlled and a knowledge of the menu together with a clear indication of quantities regd, are
essential.Preparation means preparing food for Cooking.Cooking is a technical skill knowledge is
regd. to decide how to prepare the food and process it.
MENU PLANNING
A menu is a list of Prepared dishes which are available to a customer .The chef should try to
compile menus with new dishes from time to time and see the likes of the customers visiting the
Catering Establishments .The recipes should be standardized to that the cooling of the dishes
could be accurate.
COST CONTROL
The Costs of meal fall naturally into three distinct sections , the first being the cost of the food
and second the cost of the over heads , which includes fuel , light , heat , water , staff uniform and
laundry, social security Payments, super annuation Contributions, Printing & Station , cleaning
materials, advertising , telephones and Postage flowers, etc., The third Section is labour , the
salaries and wages. The problem of any management control system is to make sure that after a
pre-determined food and wage cost % has been decided this figure will take in all aspects of
Expenses .The final trading results will show that a correct return has been made to obtain this
the following information will be studied.
1). All purchases must be controlled .

2). Details of all items received must be recorded as well as when issued.
3). Any over production of food must be checked and of course reused in the best and most
economical way.
4). Production Control
5). Check of sales with direct numbers catered for.
6). An efficient system of cash control.
7). Sales of any kind checked with cash receipts.
8). A record of cost for each section must be made be compared .
9).A weekly summary of all the relevant details must be made
10) The trading Profit & loss account is prepared.
MATERIAL COSTING
There are three basic methods of cost control
a). Quantity
b). Selling Price
c). Cost Price
Quantity Control
The Control of quantity consumed ensures that everything consumed has been accounted for. It
does not ensure profitability but provides a needful supplementary check and in a simple to
operate.
Selling Price Control

This method is also most suitable for establishments with a limited range of items on the menu,
especially when each item contains a small no. of standardized ingredients. It can be used in
Conjunction with quality control.

Cost Price Control
This system is most Practical and best understood.It allows for a certain elasticity and provides
the chief with a margin for ar development meant.The kitchen % entails the application of the
following simple formula.
Gross profit x 100
———————-= rate Percent of gross Profit or kitchen percentage.
Takings
Gross Profit = takings (on any particular date or day) Purchases.
NET PROFIT
All Expenditures can be classified as M.C, LC and overheads , it follows that the
difference between total revenue and the total of these costs in the net profit before tax.
GROSS PROFIT = TOTAL INCOME – COST OF MATERIALS (M.C)
= L.C. + over heads + net Profit.
Portion Control
“Portion Control means the amount of size of a portion of food to be served to a customer.
There is a natural tendency for clients to eye one others Portion when they are served and if
one is thought to be slightly larger than the others, there is apt to be resentment and a
reaction detrimental to the good name of the establishment, only exact portion control can
eliminate this.
Methods of Monitoring Portion Control is by direct supervision, by sales analysis and by
comparing the requisitions of each department with issues.
Purpose of Portion Control
1).To ensure fair Portions for each Customer.

2). To see that each department utilizes purchases to the full.
3). To control waste.
4). To ensure that standard costing are as accurate as possible.

Methods of Monitoring Portion Control
1).Ordering the right quantity and quality and suppressing when receiving it.
2).Even Preparing the food in the Production area doing direct supervision.
3).By Proper checking of the service of food.
4).Comparing the requisitions of each department with issues.
5).By sales analysis .
1).Aids to Portion Control

It is assisted by equipment and utensils as for example a scoop (ladle) used mainly for ice
cream , can also be used for mashed potato as a portioner for mixture.
a). Automatic Portion Control Equipment include- Tea dispenser , Butter Pat machines.Bread
slicing and buttering machines gravity feed slicers coffee making , milk dispensers.
b). Utensils used in Portion Control include- ladles wire servers , Pie dish , Scales, baking tins ,
measures.
c). Serving dishes that help in Portion Control – glasses, Casseroles, Coupes, Tureens, Sundae
glasses, sauce boats, soufflé cases. Vegetable dishes, Cocottes.
2). Portion Sizes

As Portion sizes vary from one establishment to another between table d’hote and a la Carte
service , It is difficult to definite average Portion sizes . A few examples are.
 Hors d’ oeuvre – Fruit juices -75ml to 110ml
 Fruit Cocktail -120 gms
3). Visual aid Sheets :

A Portion Control sheet can be used for costing various items of food or complete dishes. The
object is to ascertain the total yield of a given commodity after Preparation and processing’s.
4). Standardized Recipes

They assist in food Costing and Portion Control by taking the guess work away and substituting
more exact approach, by listing the ingredients and methods in a readily understood form as the
result will be uniform every time it is featured. The food cost can also be known in advances if a
Price column is introduced Providing it is kept up to date with any price changes.
FOOD PRODUCTION CONTROL AND VOLUME FORECASTING

Production control means the controlling of the preparation of food which together should
reduce over-production (and possible waste), loss from inefficient purchasing and
processing, and loss from excessive portion sizes. The proper operation of the food
control system should aid management in controlling food costs efficiently and maximizing
the profitability of the operation. There are four major stages in production control:—
1. Volume Forecasting
2. Standard Yield
3. Standard Recipes
4. Standard Portion Sizes.
5.
VOLUME FORECASTING
Volume forecasting is often referred to as production planning. It is a method of predicting the

volume of sales for an establishment for a specified future period. The objectives of volume
forecasting are:
1. to predict the total number of meals to be sold in each selling outlet of an establishment
at each meal period (e.g. the number of break-fasts to be served in the dining hall and the
coffee shop and by floor service;
2. to predict the choice of menu items by customers,
3. to facilitate purchasing,
4. to ensure availability of all necessary ingredients,
5. to ensure that appropriate stock levels are held,
6. to control food costs in relation to sales.
7. to enable the food controller to compare the actual volume of business done by each of
the selling outlet with the potential volume of business as forecast and for management
to take action where necessary.
Volume forecasting is generally done in two stages—an initial forecast and final
forecast.
The Initial Forecast
It is done once a week in respect of each day of the following week,It is based on sales histories
data relating to advance bookings and finally current trends,when the initial forecasting has been
completed the predicted sakes are converted into quantities of raw materials,purchase orders are
then prepard and sent it to supplier
The Final Forecast
This takes place the day before the actual preparation and service of food,it takes into
account the latest development,the weather conditions any left overs suitable or reheating

and enables essential adjustments to the initial forecast to mbe made.Eg: suppliers orders
could be amende
GALANTINE
Galantine, by classical definition, is de boned poultry, including rabbit, and sometimes game,
which is stuffed with forcemeat. The term galantine comes from the French word galant, which
refers to the elegant nature of the presentation of the product and which means gorgeous or
beautiful. Some books refer to the origin of the dish to the term geline or galine, which was the
old French term for chicken, which was the preferred meat that was used for galantine
Chilled and glistening, the galantine contains flavorful forcemeat often with abstract or concentric
patterned with fruit, nuts and even truffle at times. Cylindrical in shape, it has a natural casing of
the skin of the poultry that was used It is coated with chaud - froid and then glazed with aspic
jelly to enhance its eye appeal. Galantines are always served cold either as an entrée or as part of
the cold meat platter on the buffet. Sometimes, they can also be served as an appetizer with a
plate garnish of a salad.
PREPARATION:
Classically, full sized birds (capons) weighing between 1.2 to 1.5 kgs are used for
preparing chicken galantine. The preparation of galantine is divided into three stages
- Pre preparation
- Assembly
- Cooking
In the first stage it is necessary to de bone the meat that is being used. This must be done with
precision to maintain the quality, and yield of the meat and also to retain the appearance of the
skin. The meat is then seasoned lightly and a sprinkling of gelatin acts as the binder.
To assemble the galantine, the forcemeat must be placed/spread over the meat carefully and
then the garnish placed neatly. The garnish maybe either a central garnish (hard boiled egg or an
inlay of different strips of meat) or
38 PREPARATION: | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

it may be a dispersed garnish consisting of bits and pieces of nuts, olives, capers, brunoise of
vegetable. The placing and rolling must be done carefully and with precision. If not the result will
be a poorly formed galantine and will have an uneven texture.
The rolling is done with the help of muslin cloth or aluminum foil and is then secured.
The correct cooking method used for galantine is poaching. The stock can be made from the
bones of the carcass obtained when de boning. Boiling will lead to a coarser texture and drier
meat. It is important to monitor the temperature of the stock and the galantine itself with the
help of a meat thermometer. The cooking time will depend upon the type of meat used as well as
on the quantity that is being poached. The temperature of the stock should not exceed 190F.
Once the internal temperature of the galantine has reached approximately 160 - 170F the
cooking can stop. Allow the galantine to cool in the stock itself, preferably overnight. If cooled
and left in the gelled stock, the galantine will keep for a week.
Chicken Galantine
Chicken 1.3 kg
Streaky Bacon 120gm
Ham 120gm
Seasoning/herbs
Brandy 3 tbsp
Gelatine 2 tsps
Garnish:
Cooked diced ham 100
gms Cracked peppercorns
a few Blanched pistachio
30 gms
 De bone the chicken, leaving it in one rectangular piece along with the skin.
Save the supremes of the chicken, and mix with the ham and bacon fat.
 Chill in the freezer for about an hour and then process along with the
seasoning and brandy and herbs.
 Spread the forcemeat over the chicken; place the garnish on top.
 Roll tightly with the skin and then wrap in a muslin cloth or aluminum foil.
Prepare a stock with the bones and then poach the galantine.
 Cool in the stock itself preferably overnight.
 Coat with Chaud froid sauce and decorate suitably
39 Chicken Galantine | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

BALLOTINE:
The terms Galantine and Ballotine are often confused. Both are similarly
prepared, but they are cooked and served differently. The ballotine is also
boneless meat that is stuffed and rolled into a ballot or bundle. Like the
galantine, they are also poached, but may also be baked or braised in their
skins and served hot as entrees.
The ballotine can be considered the smaller relative of the galantine. A ballotine
is prepared from a boneless leg of poultry that is stuffed with a forcemeat.
The ballotine is an excellent method for using the leg portions of poultry when
the breast portions have been used for other purpose. The legs of the poultry
are removed leaving the skin and meat intact. Forcemeat is stuffed
INGREDIENTS
 1 chicken (about 3 3/4 pounds), boned

 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 Red Rice Stuffing or Spinach, Cheese, and Bread Stuffing (see recipes below)
 Spinach, Cheese, and Bread Stuffing
 1 tablespoon olive oil
 1 teaspoon finely chopped garlic
 5 ounces baby spinach leaves
 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 1 cup grated Gruyère or mozzarella cheese (about 4 ounces)
 1 1/2 cups cubed (1/2-inch) bread
Preheat the oven to 400 degrees. Lay the chicken skin side down on the work surface and sprinkle
with the salt and pepper. Spread the cool rice or spinach mixture evenly over the chicken. If using
the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach. Roll the chicken
up, tie it with kitchen string, and place it in a roasting pan. Roast the ballottine for 1 hour. Lift it
from the pan and place it on a platter.

Perfumed with freshly chopped herbs and aromatic spices, a melange of
succulent ingredients distinguish pates and terrines, as some of the most
delectable of food preparations. They can be basic or fancy, inexpensive or
costly, they can be made in a variety of shapes and sizes – small, large, oval,
round, rectangular and even cylindrical. Terrines are cooked, stored and even
served in the same container which may be crafted iron, enamel, porcelain and
glass but which originally was pottery or earthen ware from which the terrine got
its name (terre meaning earth in French).
PATE:
The term pate refers to forcemeat baked in a crust, usually in a rectangular

mould, something like a loaf tin. In French it is called pate en croute. Simply
defined, a pate is a paste of finely chopped or pounded or pureed seasoned
meat, which generally is liver. There are a few classical dishes like the pate
campagne from France that is not baked and really should be referred to as
terrines.
Among the wide variety of ingredients used in the making of a pate are liver, a
variety of meats, truffle and of course seasoning. Goose and duck liver, bring a
characteristic flavor to the pate. Chicken livers are the most common these days
but sheep and calf liver are often used as well. Truffle will make the pate special.
Pates can be prepared in advance, stored and then used as and when required.
The meats used in a pate are first marinated and at times pre cooked. The livers
must be handled carefully and the gall bladder, veins and blood clots if any must
be removed. Ideally, the livers must be soaked in milk for 24 hours (refrigerated).
They are then drained and seasoned. Sometimes, a small quantity of bread
crumbs is added to the farce to lighten the mixture. Non fat dry milk (powder)
could also be used. It adds a creamy texture to the mixture. A meat glaze or
aspic could also be substituted as a binder and will contribute a rich gelatinous
quality to the farce. For that extra fragrance, a small quantity of wine or brandy
could be added at the last minute before combining and processing.
1 RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS

For the crust, a dough must be prepared and the following recipe has proved to be
good
PATE DOUGH:
Flour 1 kg
Butter 150 gm
Margarine 200 gm
Baking powder 15 gm
Water 250 ml (approx.)
Vinegar 25 ml
Eggs 3
Salt 2 tsp
Sift the flour and the baking powder.

Rub the shortening and the butter into the flour Combine
and add the remaining ingredients into the flour. Mix until the
dough is formed and knead till smooth.
Shape the dough into a flat rectangle. Refrigerate overnight. Note:
pate dough can also be made out of yeast and brioche dough
Assembling the pate:
Lightly oil the mould.

Roll the dough and line the mould leaving an overhang on the four sides. Carefully
press the dough into the corners of the mould.
Refrigerate the lined mould for at least an hour.
Fill the mould with the prepared farce ½ inch short of the top edge.
(the forcemeat should be placed in the mould in several layers. Use a palette
knife to press into place. This will reduce the risk of air pockets in the finished
product. There may be a central or dispersed garnish)
Fold the overhanging dough over the top of the mould and the seal.
Carefully cut two small holes from the top and provide chimneys for the excess
steam to escape during the cooking.

Cooking the Pate:
The cooking takes place in two stages
Browning stage: Cover the surface with foil and place the mould in a pre heated
475F oven for approximately 10 minutes. Remove from the oven and allow to
rest for 15 minutes. The surface should show hints of brown.
Cooking stage: Uncover the pate and lightly egg wash the top of the pate Place
in a pre heated 375F oven until an internal temperature of 170F has been
reached. Temperature can be taken through the chimney. Make sure the
thermometer reaches the center of the pate.
Finishing the Pate:

The pate is not complete when removed from the oven. It must now be filled with
aspic. First, allow the pate to cool to room temperature. This will allow for the fat
and the juices to be re absorbed into the meat. Through the chimneys, carefully
pour in good quality aspic. The aspic will slowly be absorbed into the meat and
will fill the sides (where the meat has shrunk), and any crevice and air pockets
that might have formed. Allow the pate to chill overnight before removal and
slicing.
TERRINE
Terrines are the closet cousins of the pate. The terrine vessel is an oblong
earthern ware mould. As mentioned earlier, this was the original vessel that was
use and this is how terrine got its name. However, nowadays, enamel, cast iron,
clay, porcelain and china vessels are common. Since the terrine takes its name
from the vessel and not the mixture used, the variety of types is limitless. The
forcemeat used in a terrine is usually uncooked and is slightly coarser compared
to a pate. Various force Meats can be used and layered one over the other. Care
should be taken that the variety of forcemeats used complement each other. The
binding used in a forcemeat for a terrine is normally eggs or gelatin.

Pre preparation of a Terrine:
The forcemeat for the terrine must first be prepared. This may be more than one
type and can be layered. The garnish which can be chopped herbs is also
prepared. Line the mold with strips of pork fat or bacon.
Assembling the Terrine:
Fill the terrine half full and ensure that there are no air pockets. If a central
garnish is being used, place this in the middle and top with the other half of the
forcemeat. If several types of forcemeat are being used, then layer them one
over the other. Top with additional layers of pork fat or streaky bacon. The
fat/bacon keeps the terrine moist during the ensuing cooking process. Small
bunches of fresh herbs may also be placed on the top of the terrine. Bayleaf,
rosemary and thyme are ideal for this purpose.
Cooking the Terrine:
Assemble a water bath to cook the terrine. A wire rack can be placed at the
bottom of the pan on which the mould can rest. Place in a preheated 325F oven.
The temperature of the water should be 190f before placing in the oven. The
water should come upto ½ inch below the level of the forcemeat in the mould.
The temperature of the water should be maintained at 170-175F throughout the
cooking process. The terrine is done when the internal temperature reaches
140F. remove from the water bath and cool at room temperature for 30 minutes.
Pressing Terrines:
A cooked terrine is pressed or weighted after it is cooked. This involves placing a
weight on the surface of the terrine. A metal plate that fits into the top of the
terrine is placed on top and a medium weight is placed on the plate. This is then
refrigerated overnight. It helps to compact the terrine and thereby improve the
texture and facilitates easy slicing of the terrine.

Storing Pates and Terrines:
Refrigerate meat pates and terrines to ripen their flavor. Covered and refrigerated, they
will keep for a week. Terrines will actually keep much longer if a layer of melted
fat/butter is poured over the surface. Avoid the freezing of meat pates and terrines. It
alters the texture of the meat and also the pastry. Well-chilled pates and terrines will
slice the best. However, they taste best closer to room temperature. After slicing, allow
to stand a while. This allows the subtleties of the flavor to emerge.
Serving Pates and Terrines:

Pate in pastry is sliced and served as a starter along with a plate salad. Terrine can be
served sliced or scooped out with a spoon. Terrines and pates can both be featured on a
cold buffet presentation.
Difference Between Souffles and Mousse

Souffle and mousse are often confused to be the same thing. It's often hard to
differentiate between a mousse and a cold souffle, but they're different things. Although,
this would probably be one of the last things on your mind, if you had a plate of any one of
these delectable dishes in front of you right now, we'll tell you some facts on what sets
them apart, just so you have some food for thought.
What's a souffle?
Souffle is a baked dessert that is feathery light. It is made from eggs/ egg whites that are
beaten. Cold souffles are like mousses with a rich cream or fruit puree, combined with the
egg whites. These are frozen in ramekins before they are served. Dessert souffles are
typically made with a fruit puree or cream as a base, along with the egg whites. On baking
them, the egg whites in the ramekin expand, which deflate if allowed to cool. It is usually
eaten when the souffle is all puffed up, rather than being eaten cold. A nicely cooked
souffle has a moist center while being firmly set.
What's a mousse?
Mousses are airy dishes that can be served hot or cold. Unlike souffles, they can be
savory or sweet dishes. Mousses are fluffy and airy, from the egg whites or whipped
cream that is added to it. They also contain a fortifying layer of gelatin that is used to
stabilize it. Hot mousses are made by baking the mixture in a water bath, so as to not let it
curdle. Savory mousses can be prepared by making a puree using a variety of ingredients
such as cheese, fish, vegetables, meat, shellfish, or foie grass. The fish or meat if used, is
cooked prior to adding it to the mousse mixture. Sweet mousses use chocolate, fruits, or
coffee and are normally served cold.
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Mousse
The cold mousse is a delicacy that is sure to delight the eye and please the palate as
well. A mousse can be defined as a mixture of cooked ingredients, pureed and held
together with gelatin, veloute sauce, mayonnaise or aspic jelly, then enriched with
cream and sometimes flavored with wine. The mousse is always served cold, very often
attractively moulded.
A mousse is made with cooked meat, fish, poultry and nowadays, increasingly
with vegetables. The method of preparation is the same for all recipes, whatever
the ingredients used. The ingredients are first pureed, then mixed with a binding
agent like gelatin. Then cream and seasoning are blended in. Mousse is often
served on the cold buffet and at times for luncheon.
BASIC MOUSSE
Cooked Meat 450

gms Chicken, fish, rabbit
,boneless Reduced AspicJelly
200 ml Thick Bechamel/Veloute
60gms Double Cream 150 ml
Salt and Pepper to taste
Dice the meat and process to a fine paste in a blender Add

the bechamel/veloute, aspic and the seasoning.Fold in the
whipped cream Spoon into moulds and chill the moulds
could be coated with aspic jelly
LOBSTER MOUSSE
Cooked Lobster Meat 400 gms

Aspic Jelly 150 ml (concentrated)
Bechamel 60 gms
Double Cream 150ml
Process the lobster to a smooth paste. Mix with the bechamel and aspic Fold in
the whipped cream and the seasoning. Pour into a mould and chill.
ASPARAGUS MOUSSE 2
Asparagus Spears (cooked) 450 gms
Chicken Veloute 100 gms
Lemon Juice 1 tsp
Aspic Jelly 200 ml (concentrated)
Double Cream 150 ml
Puree the Asparagus, add lemon juice, veloute and the aspic jelly Fold
in the cream and the seasoning.
Various flavored mousse can also be used as a filling for various items such
as barquettes, vol –au- vents and cucumbers, tomatoes and mushroom caps.
MOUSSELINE
Mousseline is made out of a combination of uncooked meat that are pureed and bound
with egg white and sometimes cream. They are set by cooking.
Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed
along with egg white to a fine paste. Seasoning and a little cream can be incorporated
towards the end of the procesing. The mixture may be flavored with herbs like dill and
parsley. It is then spooned into moulds like a timbale and then covered and steamed until
the mixture has set.
Mousseline can be served hot or chilled in the refrigerator and then, serve cold. Fish
like salmon, trout, sole and other light white fish are normally used. Shell- fish like crab,
shrimp, prawn and lobster are also popular. Mousseline is a good way to use p trimmings
and left overs while pre- preparing fish. Besides fish, other ingredients like ham can also
be used to make mousseline. Small timbales of mousseline can also be used as an
accompaniment of the main course and also to decorate the cold meat platters that are
set out on a buffet presentation.
QUENELLES
Quenelles are products that are made out of forcemeat as well. The forcemeat
in this case is fish and is made out of a raw meat mixture. The forcemeat is
similar to that used to make a mousseline. The fish is processed to a fine puree
along with egg white which acts as a binder. Sometimes, bechamel sauce is
also used. Seasonings, herbs and sometimes, light spices can also be added.
Two tablespoons dipped in hot water are used to shape the quenelles. These
oblong shaped quenelles are then poached in fish stock for a couple of minutes
until they are cooked. The stock is then used to prepare a sauce like a Fish
Veloute that will accompany the quenelles.
A variety of different fish can be utilised to prepare quenelle. Shellfish is not very
3
popular to make quenelles, but fleshy fish like cod is ideal. Quenelles can be
served hot with a suitable sauce as the fish course on the menu. Quenelles also
feature as a starter for luncheon or even dinner
LARDER
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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. One particular special
duty of this department is the preparation and presentation of all types of cold buffet, which are
nowadays a feature of so many functions.
For these functions to be carried out, it is essential that:
 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.
 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. It must also be
able to store prepared foods and buffets in a cool and hygienic manner.
 It should be equipped with the necessary fitting, machinery and tools. In

accordance with the volume and/or quality of the trade of the catering
establishment in which it is situated.
LAYOUT OF LARDER AND LARDER CONTROL
Larder of a 5 star operational kitchen will be segregated into the following section-
1. Hors d’oeuvres and salad section having two sinks, work tables, storage racks
and cupboards, refrigerator, gas range, and pickup counter.
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2. Poultry and Butchery section with a butcher’s block, work table, refrigerators,
deep freeze, mincing and slicing machine, sinks.
3. Fish section having live fish tanks, two sinks, work tables, refrigerator, deep
freeze.
4. A general section with work tables.
5. Cold rooms with deep freezer and walk-in facility.
6. A weighing scale next to the entrance.
7. Chef’s office
LARDER EQUIPMENT
1. MINCING MACHINE AND FOOD PROCESSORS
· These two machines have an important function in the larder. The mincer is
used for the mincing of raw meats for sausages, hamburgers, meat loaves,
mincing of fats prior to rendering for dripping.
· A food processor is a useful tool in the mixing of the raw and cooked farces,
pates, mousses and puree mixtures as well as some sauces. It is also handy for
the making of breadcrumbs from the day old breads.
· These metal machines are quite expensive and should be robust for heavy
duty for
commercial use.
· The mincing and the processor attachments can be dismantled for cleaning
which should be done with hot water containing grease solvents, then rinsed
and dried before re-assembling.
· The machine needs to be lubricated at regular intervals with the lubricating oil.
· The operator should study the instruction manual to become familiar with the
oiling points.
THE SLICING MACHINE
· Is used for cutting slices of cooked meats such as ham or tongue, or any other
boneless joints of meat.
· It is also used for cutting bacon or gammon rashers.
· A calibrated scale is fitted to determine the thickness of the slices.
· They may be hand-operated, semi-automated or fully automatic.
· The cleaning of the machine should be done carefully following the
instructions on the manual. No food should be left clinging to the parts which
6
cannot be removed for cleaning as the bacterial growth will occur.
· The blades should be kept sharp always using the grindstone attachment
provided along.
· The machine should be kept lubricated with the oil provided.
SCALES AND WEIGHING MACHINES
· There are various types of weighing scales- large platform scales for weighing
large meat joints. There are graduated scales fitted with a price chart showing
the prices at a glance.
· No maintenance is necessary other than keeping them clean and hygienic.
Sponging them with a cloth soaked in hot water and then drying thoroughly will
do the needful. The pans of the smaller scales should be removed and washed
well in hot water.
· Foodstuff should not be placed directly onto the platform or the pans of the
scales but should be kept in some container or trays or a sheet of grease proof
paper when being weighed.
ELECTRIC GRINDING MACHINE
· This machine is used for grinding an edge on knives and choppers or

cleavers. It should be used if only the carborundum stone fails to set an edge.
Frequent use will wear the knives and the choppers down very fast.
· Make sure that there is sufficient water in the well and the grindstone is wet
while the sharpening takes place.
· Keep the machine clean.
· Lubricate the machine as per the instructions in the manual.
BOILING PLATE OR GAS RINGS
· These are used to heat or cook as required such as cooking the vegetable
hors d’oeuvres, for rendering fats, making aspic jelly , sauces, pickles and other
larder preparations.
· Spilling or boil overs should be wiped and cleaned with warm water and soap
solution. The burners need to be cleaned on the periodical basis.
The enameled parts of the surrounding should be sponged down with water.
Abrasives should not be used as they damage and scratch the enamel
.
SALAMANDER / GRILL / TOASTER
· These are used for grilling or toasting many foodstuffs for making savouries
and canapés and for grilling sausages etc.
· For cleaning the burners should be lightly
7 brushed to prevent the holes from
clogging. The metal reflectors should be wiped on a regular basis.
· The fat drip tray must be emptied and cleaned daily. A little water in the tray
will help the grease from baking on. Do not allow the crumbs to burn in the tray .
· The enamel parts must be wiped with a damp sponge on a daily basis
BUTCHER’S BLOCKS
· These are used in the butchery for jointing and cutting meats.
· They have the advantage of being reversible. They can also be re-serviced
when badly worn out by sawing at the timber yard.
· A good general rule is to keep the surface as clean and dry as possible and
should be washed well and drained and dried after each use.
SAUCEPANS AND LIDS
· They are mostly stainless steel or aluminium or latest can also be hard
anodized. They require utmost care for maintaining them clean.
· They should be washed in warm soapy water and dried well after use.
TABLES, COUNTERS AND FLOORS
· Steel tables are used as work tables. Always keep them clean and never use
their surface for chopping or cutting as the damage can be two ways.
· Chopping boards which are color coded are used for this purpose.
· The tables should be cleaned by sponging with hot soapy water and rinsed
with warm water and then dried after use.
· At the end of each session, the sinks, the counters and the floors must be well
cleaned .
OTHER LARDER TOOLS
Other small equipment required in the larder section are-

· Serving spoons and ladles
· Sieves
· Colanders
· Conical strainers
· Meat presses
· Pie moulds
· Whisks
· Egg slicers 8
· Steel basins
· Graters
· Cutlet bat
· Trussing needles
· Larding needles
· Larding pin
· Lemon zesters
· Vegetable scoops
· Butchers hooks
· Skewers
· Brino-meter
Functions of the Larder

In the modern day catering business this department has become one of the
most important departments, since it is dealing with the most expensive and
mostly used food items in the business which directly affect the food cost. Chef
gar de manager is head of this department who is assisted by the various
assistant chefs and commies looking after the various aspects of cold kitchen
work. Larder department is responsible for the preparation of horsd’ouvers,
appetizers, salads, entrée, cocktail receptions, dinners, conference and salad
bars.
Hierarchy of Larder Staff

1. EXECUTIVE CHEF
2. SOUS CHEF
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3. LARDER CHEF
4. CHEF DE PARTIE (BUTCHERY, CHARCUTERIE, POULTERER, & SALAD,
HORSD’OUVERS, PANNIER)
5. COMMIS (I, II, III)
6. APPRENTICE
7. TRAINEES
8. PORTERS
EQUIPMENTS FOUND IN THE LARDER
Heavy:
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 saws
Gas range, boilers, heaters (if required)
Weighing scales - Electronic and manual
Steel tables, cupboards, storage racks and sinks
Light:
1
0
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 (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) - Butchers saw (Tenon
and bow) - Butchers chopper - Filleting knives and palette knives - Piping bags and
assorted nozzles – Peelers - fancy cutters - mandolin slicer - Wooden spoons and
mushrooms (wooden mushrooms are used for pressing food stuffs through sieves)
- Cutlet bat and steak hammers (for flattening cuts of meat) - Larding and trussing
needles and pins(for larding and trussing joints of meat and poultry) - 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.
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
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1
RESPONSIBILITIES OF THE CHEF GARDE MANGER
 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.
LARDER CONTROL
If the larder is to be run effectively, efficiently and economically, it is essential that the Chef
Garde Manger exercise strict control over the foodstuff received and stored in the department.
This will involve:
1. Checking the quality and quantity of all food received in the department.
2. Ensuring that all food stuff is stored at the right temperature and that they can easily be
checked
3. That the food is protected from contamination by vermin.
4. That portion control is ensured.
5. That stock is regularly turned over.
6. That food is not over stocked.
7. A simple daily stock sheet to be maintained by each sub department.
8. Every possible effort is made to ensure the highest standard of hygiene.
9. Pilferage is discouraged and controlled.
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2
RESPONSIBILITIES OF THE GARDE MANGER DEPARTMENT
1) Butchery (including the fish mongery & ecaillage)

2) Marinated Products
a. Salads
b. Pickled Products – Vegetables, Fruit, Fish and Meats
c. Brines / Cures – Smoked Products.
3) Cold Soups and Sauces
4) Appetizers and Hors d’oeuvres
5) Forcemeat products
Pâté, Galantine, Terrine, Sausage, Quenelle, etc.
6) Gelatin Products
Aspic, Mousse, Aspic jelly coating, Colle, Chaudfroid, etc.
7) Cold Fish and Meat – Roasted, Poached
8) Pièce Montée (Centerpiece)
Ice-carving, Tallow/Butter Sculpture, Salt Dough, Vegetable & Fruit Carving
9) Specialty items – Cheeses, Caviar, Foie gras, etc.
10) Food Garnishes
11) Overseas pantry station
Menu Responsibilities of the Garde Manger Department

1- A la Carte : Hors d’oeuvres, Appetizer, Salad, Entrée
2- Buffet : Cocktail receptions, Dinners, Conference breaks, Salad bars.
ASPIC AND CHAUD-FROID AND COLEES
Aspic jelly,or gelée (zhuh lay),is clarified stock that contains enough gelatin that it
solidifies when cold. The gelatine may be naturally extracted from bones or added from a
package. Good stock naturally contains a certain amount of gelatine but, in most cases, it
must be supplemented with additional unflavoured packaged gelatine. Aspic jelly may be
nearly colourless (white aspic) or various shades of amber. Most often, however, it must
be crystal clear. This is achieved by clarifying it like a consommé. White or light-coloured
aspic is used when the natural colours of the foods and decorations must show through.
Amber or golden aspic enhances the brown colour of foods such as roasted meats and
poultry. Aspic is used as a coating for foods and as a binding ingredient. When it is used as
a coating, it has three main purposes:
1. To protect foods from the air, which would dry them out and discolour them.
2. To improve appearance and give shine.
3. To add flavour. This last purpose is, of course, best accomplished if the stock is of
high quality.
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As a binding ingredient, aspic is used in mousses, terrines, and aspic moulds. It is also the
binding agent in chaud-froid sauce.
Note: When aspic is used as a binding agent, it need not be perfectly clarified. In
addition, when congealed and chopped or cut into various shapes, aspic jelly is used as a
garnish for platters or servings of pâtés, terrines, and other cold items.
Uses of Aspic Jelly:

To coat showpieces such as whole turkeys and hams.
1. For Aspic sheets, Aspic mirrors and Aspic cut outs. Decorative center pieces can be
made using colored aspic.
2. To fill cavities in Pates.
3. To line moulds for cold buffet presentation.
4. To glaze whole terrines and galantines and items coated with chaud froid.
5. To prepare aspic croutons which can be used to garnish cold platters or even added
into salads
6. Chopped aspic, which can be used as a base to present a variety of cold meats on the
buffet.
7. To glaze canapes, zakuski and other hors d’oeuvres.
Gelee also has its uses in the kitchen. As explained earlier, gelee is stock that has been
reduced and cooled down to a gelatinous consistency. It can be used to enrich soups,
sauces and gravies. It can also enhance the taste of stews an sauces. Gelee can be used to
glaze cold meat products to prevent them from drying out during the long presentation
times on the buffet counter.
PREPARING ASPIC JELLY

The best aspic is a well-made, naturally gelatinous stock. It has a superior texture and
flavour, but it is time-consuming to make because a separate batch of stock must be made
in addition to the normal stock production. Consequently, most aspics are made by
reinforcing regular stock with gelatin. Aspic powders and mixes are available, but the
flavour of aspic made from them does not compare with that made from stock. They can
be useful in an emergency, however, or for pieces used purely for display or decoration
CHAUD-FROID
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Described in simplest terms, chaud-froid sauce is a white sauce containing enough gelatin
that it sets like an aspic.The name chaud-froid is French for “hot-cold.”The sauce is so
called because the classic version is made hot but eaten cold. Today,chaud-froid sauce is
rarely used except for display pieces on buffets.Its main purpose there is to provide a
smooth,uniformly white background for colored decorations. Because it is not eaten in
these cases,it does not have to have a good flavor,and it may be made out of a simple
béchamel sauce thickened with a roux made with white shortening.
Nevertheless,chaud-froid sauce finds occasional use in cold dishes—for example, as a

component of some aspic moulds and terrines. A brief discussion is warranted without
going into the kind of detail found in books on garde manger.
Many kinds of white sauce may be used as a base for chaud-froid,including cream sauces,
white stocks enriched with cream or cream and egg yolks, veloutés, and mayonnaise.
There are also colored chaud-froid sauces, but they are not often used. Red sauce can be
made with the addition of tomato paste and, sometimes, paprika. Green sauce is colored
with spinach and watercress, puréed with some of the hot sauce,and strained. Brown
chaud-froid can be made by combining glace de viande, tomato sauce, and aspic jelly in
equal proportions.
Preparing Chaud-Froid Sauce

Two basic types of chaud-froid sauce are considered here, one based on white stock and
cream,the other on mayonnaise. Both of these are of good eating quality and can be used
for first-class cold foods. Heavier types based on roux-thickened sauces may be
economical to make but are more appropriate for inedible display pieces.
Two recipes for chaud-froid are given here. Classic chaud-froid is essentially an aspic jelly
with the addition of cream or a cream and egg yolk liaison. In fact, it can be made by
combining aspic jelly and cream,but this mixture would have to be reinforced with extra
gelatin because of the quantity of cream. Mayonnaise chaud-froid, also called
mayonnaise collée,which means something like “glued mayonnaise,” is simply a mixture of
aspic jelly and mayonnaise. It is easy to make and,if the two ingredients are of good
quality, is a tasty and useful chaudfroid. The basic proportion is equal parts aspic jelly and
mayonnaise.The proportion canbe varied to taste,however, from 1 part aspic and 2 parts
mayonnaise to 1 part mayonnaise and 2 parts aspic jelly.
Using a commercially made mayonnaise is recommended. If you are using a homemade
mayonnaise, it is best to prepare the chaud-froid at the last minute and use it at
once.Reheating it to melt it could cause the mayonnaise to break. Commercial
mayonnaise, on the other hand, can generally be melted without damage, but it is still
best to
use the sauce as soon it is made.
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Galantines, timbales, terrines, whole or smaller joints of poultry and ham are some of the
products that can be coated with a chaud – froid. The purpose of coating items with a chaud
– froid are :
a. protection of the item from the air while it sits on the buffet.
b. the sauce acts as a background or a canvas on which to decorate.
c. the chaud – froid is an adornment itself.
the sauce can complement the flavor of the coated item
TYPES OF CHAUD – FROID
The two primary methods of preparing Chaud – froid are the classical and the
contemporary methods.
THE CLASSICAL METHOD:
The classical method calls for the use of Béchamel or Veloute. This is reduced with a stock,
suitable for the product that needs to be coated. This reduction is then fortified with a
suitable aspic jelly and cream.
THE CONTEMPORY METHOD:
A modern variation of the sauce is prepared without a base of the roux. The result is a
sauce, which has a less starchy mouth feel. The method is also faster to prepare.
VARIATIONS:
Chaud – froid can be made in a variety of colors. Only natural ingredients must be used to
obtain the colors using the basic colors. For a brown chaud – froid, replace the cream with a
reduced jus. A green chaud – froid can be made by using spinach puree. Red chaud – froid
needs paprika plus tomato puree. Carrots, red peppers and even saffron are used to create a
variety of colors.
BRINES 1
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A wet cure is also called a brine, although brine literally means a salt solution.
Brining is also a method of curing and preservation and can be achieved by any of the
following methods:
 Steeping
 Injection
 Spraying
In steeping, the food item is immersed in the brine solution for a period of time, turning
over occasionally to ensure even brining. Injection involves a brine pump wherein the
brine is injected directly into the muscle fiber thereby reducing the time it takes to achieve
curing/salting. Spray brining is when the brine solution is sprayed by injection at several
points in the muscle at the same time. This method is even faster than the injection
method.
Method of Mixing the Brine
– Heat the water to boiling point, but it is not necessary to keep it boiling.
 Add all ingredients except the spices and the herbs.
 Skim the top of the liquid.
 Stir frequently to cool down the brine and dissolve the ingredients.
 Strain through a Tammy.

1. to act as a tenderiser and break down the connective tissue (this is done by the
acid in the marinade.
2. To act as a preservative.Tie the aromates in a sachet and add to the brine the
next day.
1. MARINADES
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A marinade is a seasoned liquid with various aromatics in which meat, poultry,
game and even vegetables are steeped. Marinades are made up of the
following components:
1. Oil – could be olive, peanut, salad or plain refined oil. Flavored oils such as
garlic oil, chilli oil and herb flavored oil can also be used. The oil in the marinade
helps to prevent moisture loss.
2. Acid – A whole range of acid products can be added into the marinade. Citrus
fruits, vinegar (plain and flavored), lemon juice, yogurt, red and white wine are
generally used.
3. Aromatics – such as herbs, spices, proprietary sauces.
4. Seasoning – primarily salt, sea salt, black salt, garlic salt, rock salt and grain
salt.
The function of a marinade is

To add flavour and taste to the food.
When only their flavor is intended, the aromates can be tied in a sachet to be
removed after their flavor has been released. All marinaded meats must be
dried properly before use. Wet meats will not brown properly.
The length of time for marination depends on several factors

1. The type of meat or food stuff. Beef will take longer than chicken to marinade.
Also the cut of meat is important. Tenderloin will need very little marinading time
compared to the rump.
2. The size of the item. A leg of pork will take longer than the leg of chicken
3. The temperature. Foods marinade best at room temperature. However, at times
refrigeration will be required if the item is being kept overnight. In any case, fish
has to be marinated at refrigerated temperatures.
Some marinades are cooked, others are uncooked. A cooked marinade,

because it is heated, allows the aromates to release their full flavor. Raw
marinades are ideal for long term periods.
1 In both cases, the marinating should
8
be done in non corrosive containers such as glass or stainless steel. Avoid
plastic and aluminum.
USES OF MARINADE
 Enhance flavour by having the object being marinated absorb some of the
Marinade;
 Tenderize meat;
 Short-term meat preservation.
Storage of Brine
Brine should be stored in non corrosive containers such as steel, enamel, glass.
Avoid aluminum and plastic. Fix a tap to the base of a brine container so that it
can be drained easily. The strictest rules of hygiene must be applied to ensure
that bacteria growth is minimized. Do not use bare hands and put pre washed
meats into the brine. Brine can be used up-to 4 times.
Storage
A cooked marinade is best stored under refrigeration, and has a long shelf life.
Uncooked marinades should be prepared for instant use. If necessary, these
should also be refrigerated.
The function of a marinade is
A . to add flavour and taste to the food.

B. to act as a tenderizer and break down the connective tissue (this is done by the acid in
the marinade.
C. To act as a preservative.
When only their flavor is intended, the aromats can be tied in a sachet to be
removed after their flavor has been released. All marinated meats must be dried
properly before use. Wet meats will not brown properly.
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BEER MARINADE
Beer 450 ml
Lemon juice 30 ml
Garlic (crushed)8 cloves
Shallots a few (chopped)
Coriander a few sprigs (chopped)
Red Chilli 3-4
Cumin powder 1
tsp Salt a pinch
Black pepper a pinch
Combine all the ingredients and blend thoroughly.
COOKED MARINADE
Carrots 100 gms

Shallots 50 gms
Peppercorns 10-12
Cloves 2-3
Parsley stalk 4-5
Thyme a pinch
Rosemary a pinch
Bayleaf 1-2
Water 1 litre
White wine 500 ml
Vinegar 50 ml
Oil 100 ml
Combine all ingredients except oil and simmer for an hour. Cool & add oil.
SZECHWAN MARINADE (for grilling)

(For grilling)
Soy Sauce 150 ml
Water ¼
cup
White wine 100 ml
Garlic 6-8 flakes
Ginger paste 15 gms
Peppercorn 1 tbsp ( crushed)
Red chilli flakes1 tbsp
Star Anise 1
Sesame oil 15 ml
Brown Sugar 30 gms
Combine all the ingredients and heat in a saucepan for 10 minutes. Allow
Allow to cool before use.
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1. Béchamel:
It is also known as white sauce. Its derivatives are shown in
Table 10.2.
2. Velouté:
It is made from chicken stock and blond roux. Its derivatives are
shown in Table 10.3.
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3. Espagnole:
It is a brown coloured sauce made from beef stock and
tomatoes. Its derivatives are shown in Table 10.4.
4. Hollandaise:
It is an emulsion of eggs and butter. Its derivatives are shown in
Table 10.5.
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5. Mayonnaise:
It is a cold sauce often used as a spread. Its derivatives are
shown in Table 10.6.
Tomato Sauce:
The traditional French tomato sauce is thickened with a butter roux. However, tomato
sauce is more commonly associated with Italian cuisine, and in particular as an accompa-
niment for pasta. The traditional French recipe included pork, tomato concasse, tomato
puree, vegetables, and seasonings that are thickened with roux. The other versions,
however, do not contain roux and is based on tomato chunks and puree.
2
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Indenting: Major Factors Effecting Indenting

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Indenting

Major factors effecting Indenting

4) Service style The style of service, whether buffet or a la carte, also

1 | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

2 | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

a) The perishability of produce Food, whether raw or cooked, is a perishable

3 | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

I-Food cost control

4 | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

3. Potential food cost

Separate food cost calculation

5 | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

6.Food sales check

7.Preparation of Food Cost Report

6 | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

“Portion control” means the amount of size of a portion of food to be

Purpose of portion control :

7 | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

(a) Automatic portion control equipments include :

(b) Utensil used in portion con trol include -

(c) Serving dishes that help in portion control

2. Portion sizes: As portion sizes vary from one establishment to another

9 PORTION CONTROL: | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

The effects of irregular or badly administered portion control: -

Following effects will emerge:

10 PORTION CONTROL: | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

Quantity control :- The control of quantity consumed ensures that everything

When selecting the suppliers following points should be considered :

11 PURCHASING: - | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

Ordering of supplies :- Orders for supplies, generally fall in 3 categories o rders -

12 TEXTURE: | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

COMPONENTS OF STANDARD RECIPE

13 TEXTURE: | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

 Food cost control:Standardized recipes provide consistent and accurate

 Efficient purchasing procedures: Purchasing is more efficient because the

14 TEXTURE: | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

The main advantages in using a standard recipe are:—

 A well tried recipe ensures a consistently good finished product.

15 TEXTURE: | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

16 TEXTURE: | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

 Establishes controls to minimize food and supply waste and theft.

 Safeguards all food preparation employees by implementing training to increase their

RESPONSIBILITIES OF THE EXECUTIVE SOUS CHEF

17 | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

3. All Hygiene aspects of the Kitchen,

4. Staff discipline and also recommendations for Good performance,

5. To help coordinate Training and Train,

6. Kitchen stock levels, Rotation, Storage and Cleanliness,

8. Safety in the Kitchen, correct Machine usage and Maintenance,

9. Checking on Personal hygiene and correct wearing of uniforms,

PROFILE OF A SENIOR CHEF DE PARTIE / CHEF DE PARTIE / DCDP

18 | [RAJADHANI INSTITUTE OF HOTEL MANAGEMENT –IBRAHIM FARIS]

3. To maintain the hygiene in their area, and for machine cleanliness,

4. For the schedules, discipline and personal hygiene of their staff,

8. To have direct supervision of all cooks in the section,

PROFILE OF A SENIOR COMMIS

5. To keep to the Standards of Hygiene, Safety and Sanitation as specified,

6. To Train all the under Staff in the Section,

7. To work according to the Standards and Procedures of the Kitchen,

8. To carry out their designated duties to the best of their abilities,

RESPONSIBILITIES OF COMMIS II AND COMMIS III

20 RESPONSIBILITIES OF COMMIS II AND COMMIS III | [RAJADHANI INSTITUTE OF HOTEL

2. To help in the control of all food items in storage and rotation,