{"id":2656,"date":"2020-08-28T17:27:00","date_gmt":"2020-08-28T16:27:00","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2656"},"modified":"2020-09-04T16:08:11","modified_gmt":"2020-09-04T15:08:11","slug":"larder-control","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/larder-control\/","title":{"rendered":"LARDER CONTROL"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2656\" class=\"elementor elementor-2656\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-8c969c8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"8c969c8\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-c977b60\" data-id=\"c977b60\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-393dc4f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"393dc4f\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2671dba\" data-id=\"2671dba\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-743948d elementor-widget elementor-widget-text-editor\" data-id=\"743948d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">Larder chef is responsible to run the kitchen efficiently and economically and therefore larder chef always focuses on the portioning and minimization of cost. He should exercise on controlling techniques over the stuff received and stored in the kitchen department.<\/span><\/p><p><span style=\"color: #000000;\"><strong>IMPORTANCE OF LARDER CONTROL<\/strong><\/span><\/p><p><span style=\"color: #000000;\">The larder control is responsible to prepare the semi-cooked and fully cooked products so that the customer need is can be fulfilled. Therefore the larder chef is responsible<\/span><\/p><ul><li><span style=\"color: #000000;\">To check the quality of goods received by their freshness and fragrance.<\/span><\/li><li><span style=\"color: #000000;\">To check the quantity of goods received.<\/span><\/li><li><span style=\"color: #000000;\">To ensure the storing of all the goods received at an appropriate temperature to prevent from the contamination by vermin<\/span><\/li><li><span style=\"color: #000000;\">The main focus is on portion control because that may increase the cost of the final products and may become a big reason of loss. For example prescribed weight of meat, or fish or vegetables etc. should always produce the required number of portions of steaks, fish fillet, salads or hors d\u2019oeuvres.<\/span><\/li><li><span style=\"color: #000000;\">It is imperative to regularly turn over the stock of food on the basis of FIFO &amp; LIFO.<\/span><\/li><li><span style=\"color: #000000;\">The final dish must be well presentable and not to over cooked.<\/span><\/li><li><span style=\"color: #000000;\">To regulate the control in the larder kitchen, a stock sheet is maintained on daily basis.<\/span><\/li><li><span style=\"color: #000000;\">It is the duty of all chefs to maintain the highest possible standard of hygiene to prevent any deterioration in the food under his control.<\/span><\/li><li><span style=\"color: #000000;\">Every precaution should be taken to discourage pilferage.<\/span><\/li><li><span style=\"color: #000000;\">The larder chef briefs his staff to take inventory on time and to give the details of leftover foods or any other items left behind.<\/span><\/li><li><span style=\"color: #000000;\">The waste obtained while cutting the appropriate joints is not thrown by the chefs, the waste is used to prepare the other preparations.<\/span><\/li><\/ul><p><strong><span style=\"color: #ff0000;\">PPT ON LARDER CONTROL<\/span><\/strong><\/p><p><p class=\"responsive-video-wrap clr\"><iframe title=\"LARDER CONTROL AND ITS IMPORTANCE\" width=\"1200\" height=\"900\" src=\"https:\/\/www.youtube.com\/embed\/Kzv2PSVq5to?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p><\/p><p><span style=\"color: #000000;\"><strong>WHY STOCK SHEET IS REQUIRED?<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">The stock sheet helps to maintain the records during busy operation mostly that time, it is unable to take the inventory.<\/span><\/li><li><span style=\"color: #000000;\">The stock sheet helps to keep stock and order sheet simple &amp; easy.<\/span><\/li><li><span style=\"color: #000000;\">This sheet helps in allocation of the tasks in a very easy &amp; simple manner.<\/span><\/li><li><span style=\"color: #000000;\">Larder chef should have the ability to predict the quantity of the end day items but this is a very lengthy process &amp; therefore the stock sheet helps to solve this issue as it is already filled in the stock sheet during inventory taken.<\/span><\/li><li><span style=\"color: #000000;\">The stock sheet helps to keep the records of the costly items such as meat items as they can spoil easily.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>DEVISING LARDER CONTROL SYSTEM<\/strong><\/span><\/p><p><span style=\"color: #000000;\">The devising depends on the following points:<\/span><\/p><ul><li><span style=\"color: #000000;\">SOP<\/span><\/li><li><span style=\"color: #000000;\">PORTION CONTROL TOOLS<\/span><\/li><li><span style=\"color: #000000;\">STOCK TAKING<\/span><\/li><li><span style=\"color: #000000;\">INVENTORY<\/span><\/li><\/ul><p>\u00a0<\/p><p>\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Larder chef is responsible to run the kitchen efficiently and economically and therefore larder chef always focuses on the portioning and minimization of cost. He should exercise on controlling techniques over the stuff received and stored in the kitchen department. IMPORTANCE OF LARDER CONTROL The larder control is responsible to prepare the semi-cooked and fully [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2656","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>LARDER CONTROL - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"LARDER CONTROL Larder chef is responsible to run the kitchen efficiently and economically and therefore larder chef always focuses on the portioning and minimization of cost. 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