1 | Introduction of Larder |
| 2 | Equipment found in the larder |
3 | Layout of a typical larder with equipment and various sections |
4 | Common terms used in the Larder and Larder control |
5 | Essentials of Larder Control & Importance of Larder Control |
| 6 | Devising Larder Control Systems, CO-ORDINATION with other Departments |
7 | Introduction to Yield Testing |
8 | Hierarchy & Duties And Responsibilities Of The Larder Chef |
9 | Functions of the Larder |
10 | Sections of the Larder |
11 | Introduction to charcuterie |
12 | SAUSAGES: Introduction, Types & Varieties |
13 | CASINGS: Introduction , Types & Varieties |
14 | FILLINGS: Types & Varieties |
15 | Introduction to forcemeat & Types of forcemeats |
16 | Preparation of forcemeats |
17 | Uses of forcemeats |
18 | Introduction & Types of Brines |
19 | Preparation of Brines |
20 | Introduction to curing |
21 | Various Methods of Curing |
22 | Introduction to marinades |
23 | Types of Marinades |
24 | Uses of Marinades |
25 | Difference between Brines, Cures & Marinades |
26 | Introduction to HAM, BACON & GAMMON |
27 | Cuts and uses of Ham |
28 | Cuts & uses of Bacon |
29 | Cuts & uses of Gammon |
30 | Differences between Ham, Bacon & Gammon |
31 | Processing of Ham & Bacon, Green Bacon |
32 | Introduction to GALANTINES |
33 | Making of galantines |
34 | Types of Galantine |
35 | Difference between Galantine & Ballotines |
36 | Introduction to PATES & Types of Pate |
37 | Pate de foie gras and uses |
38 | Making of Pate & Commercial pate and Pate Maison |
39 | Introduction to Truffle -Source & Cultivation |
40 | Uses of Truffle |
41 | Types of truffle |
42 | Introduction to MOUSE & MOUSSELINE |
43 | Types of mousse |
44 | Preparation of mousse |
45 | Preparation of mousseline |
46 | Difference between mousse and mousseline |
47 | Introduction to CHAUD FROID |
48 | Preparation of chaud-froid |
49 | Precautions taken during making chaud-froid |
50 | Types of chaudfroid & Uses of chaudfroid |
51 | Introduction & Definition of Aspic Jelly |
52 | Difference between Aspic Jelly and Gelee |
53 | Making of Aspic and Gelee |
54 | Uses of Aspic and Gelee |
55 | Introduction to QUENELLES, PARFAITS, ROULADES |
56 | Preparation of Quenelles, Parfaits and Roulades |
57 | Introduction to NON EDIBLE DISPLAYS |
58 | Preparation of Ice carvings, Tallow sculpture, Fruit & vegetable Displays, Salt dough, Pastillage, Jelly Logo, Thermocol work |
59 | Introduction to APPETIZERS & GARNISHES |
60 | Classification of Appetizers & Examples of Appetizers |
61 | Historic importance of culinary Garnishes, Explanation of different Garnishes |
62 | Introduction to SANDWICHES & Parts of Sandwiches |
63 | Types of Sandwiches & Types of Bread |
64 | Types of filling: Classification, Spreads and Garnishes |
65 | Making of Sandwiches & Storing of Sandwiches. |
