There are various types of equipment used in larder kitchen. Every task is performed by using the equipment for example collecting the raw ingredients from the store and deliver in the larder kitchen. Cutting of vegetables, fruits and meats are done with the help of various sharp edges tools such as knives.
These are categorized into two categories:
- Heavy Duty Equipment
- Light Duty Equipment
Equipment play a vital role in the preparation and cooking of numerous kinds of dishes prepared in larder kitchen. Equipment are also used for portioning that reduce the wastage and helps to minimize the costing.
HEAVY DUTY EQUIPMENT
SLICING MACHINE
This machine is used for cutting slices of raw or cooked meats such as ham or tongue, or any other boneless joints of meat.
MINCING MACHINE
The mincer is used for the mincing of raw meats for sausages, hamburgers, meats loaves, mincing of fats to rendering for dripping. This is used to cut the large meat items into very fine mixtures for example mutton keema.
ELECTRIC GRINDING MACHINE
This machine is used for grinding an edge of knives, choppers or cleavers. It should be used if only the carborundum stone fails to set an edge.
SCALE & WEIGHING MACHINE
There are various types of weighing scales which are used for measuring or calculating meats/cereals weight. There are also graduated scales fitted with a price chart showing the prices at a glance, this scale is used in the big malls or slaughtering houses.
SALAMANDER/GRILL/TOASTER
These are used for grilling or toasting many food stuffs for making savouries and canapés and for grlling sausages etc. Au gratin style dishes are prepared in salamander because that helps to give the brown crust appearance on such kind of dishes. Papads are roasted in this equipment in bulk.
BOILING PLATE OR GAS RINGS
These are used to heat or cook as required such as cooking of vegetables, for rendering of fats, making aspic jelly, sauces, pickles and other larder preparations.
REFRIDGERATORS
These play a vital role in the functioning of the cold kitchen/larder kitchen. All perishable items are stored at a low temperature to prevent deterioration and to control the growth of pathogenic bacteria. The temperature is set at 2.5 Degree C.
DEEP FREEZERS
Deep freezers are used to store the items in bulk quantity. The temperature is set below 0 degree C. There are three types of deep freezer :
a). Built in/walk-in freeze
b). Deep Freeze cabinets
c). Fridge-freezer cabinet
LIGHT DUTY EQUIPMENT
There is a huge list of light duty equipment used in the larder kitchen. Light equipment plays a vital role to perform task from the beginning of pre-preparation till the final cooked products.
SERVING SPOONS AND LADLES
These are used for portioning and also help to serve both dry and gravy items.
SIEVE
This is used for separating the impurities or small insects from refined flour like whole wheat flour, gram flour, or chick flour etc.
COLANDER
This is used for straining solids from liquids
MEAT PRESSES
These are used to break down the connective tissues of meat muscles and to convert into tenderness.
PIE MOULDS
These equipments are used for making pie dishes such as apple pie and tarts etc.
WHISKS
These are used for aeration while beating or whisking eggs.
EGG SLICERS
This equipment is used to cut boiled eggs into slices. The boiled egg slices are used as a garnish or accompaniments of the dishes.
STEEL BASINS
This equipment is used to wash fruits, vegetables and other raw or semi cooked ingredients.
GRATERS
This is used to grate the vegetables into small particles. It has four sides with small or large cuttings to get the desired shapes and sizes.
CUTLET BAT
This is used to up lift or turn the cutlets or other items while cooking, sometimes also called lifter.
LARDING NEEDLES OR LARDING PINS
These are used to tie meat loaves or whole chicken with the help of thread to retain their shapes at the time of roasting or baking.
SAUCEPANS WITH LIDS
These are mostly made up of stainless steels or aluminium metal or latest can also be hard anodized. They need utmost care for their maintenance.
REFUSE BINS
Also known as Dustbins, these are placed at every corner of the hotel to collect the debris or wastage. They are sometimes color coded.
LEMON ZESTERS
This is used to peel the lemon zest which is used in the preparation of sweet dishes like lemon soufflé etc.
VEGETABLE SCOOPS
This is used to cut the vegetables or fruits into round or semi round shapes.
BUTCHER HOOKS
These are used to hang the animal carcass in the racks.
SKEWERS
These are basically made up of iron, size ranges from 12” to 3 feet and used to roast the meat or vegetable dishes in tandoor or griller.
BRINOMETER
This tool is used to measure the quantity of salt in brine solution or in meats products.