LARDER SECTION
LARDER Larder Kitchen Definition & Introduction of Larder Work The larder or Garde Manger is a department set aside for the storage of perishable food, both raw and cooked. It is the place where 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 between two departments which are closely interrelated. · ...