LARDER KITCHEN
Larder kitchen is also known as cold kitchen and it is taken from the French word “Grade Manger”.
According to professional chefs, “Larder Kitchen is a storage area where all the perishable items are stored which include both raw items and cooked items.
All cold dishes such as hors d’oeuvres, cold fish dishes, meat dishes, salads and their dressings etc are prepared and cold buffet decorations are done in the larder kitchen. There are many ways for buffet decorations like margarine sculpture, vegetable carving etc.
There are many sections in the larder kitchen which plays a vital role for running smooth operations and therefore the work is broken down into various fields such as – salads, poultry, mousses, cold cuts, and sandwiches etc.
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WORK FLOW OF LARDER KITCHEN
All the guidelines are delivered by the larder chef to his team members such as the butcher receives directions from the larder chef to take out the joints from the carcass of meats or appropriate cuts from the joints. The cutting or joints are taken out according to the menu fixed by the executive chef and F&B director.
Larder chef also decides that how much quantities of meat have to be trimmed for Mise-en-place on daily basis such as trimming of excess fat, skin or other edible parts.
If the boneless meat items are required then butcher chef done all the preparations and further preparation also carried out like boning and trimming to bring it on the stage for final cutting.
Fish chef is known as “Fish Monger” in French term, who is responsible for trimming and preparation of fish to do ready for service and delivery.
The chicken is prepared by the chef who is called “Poultrer”, the chicken is dressed, trussed or cut according to the requirement of the menu.
There are many pork products which are used in the larder kitchen, all the pork products come under charcuterie section and by using pork meat, various dishes are prepared such as sausages, forcemeats, salamis, galantines etc.
The cold buffet items are prepared by the chef who is known as Chef de froid in French. He is responsible for preparing and assembling of salads and their dressing. Hors d’oeuvres are prepared and trolleys are replenished by the chef Hors d’oeuvres.
Aspic jelly/gelee and gelatin is prepared in the larder kitchen.