Individual Larder Practical & Theory HND 5226

1. Individual Larder Practical & Theory HND 5226

2. Learning Outcomes • Module outline, Introduction & Explanation of Scheme of Work , Assessment Criteria & Work methodology • Definition of ‘Garde Manger’ & Historical overview of progression • The function of the garde manger within the kitchen structure • Fundamental prerequisites and various type of equipment used in the garde manger. • Various food items and basic recipes produce in the garde mange department • Attributes and Characteristics of a Successful Garde Manger Chef

3. Module outline Individual Larder Practical & Theory HND 2526 • 13 Practical lessons which include theoretical aspects (4 hours per session). • Module reference Books: • The Art & Craft of the Cold Kitchen ‘Garde Manager’ 3rd Edition • Practical Cookery level 3 • Advanced Practical Cookery • Student MUST conduct research as 40 hour of self study has been allocated. • Students MUST always by bring a copy of the recipe of task indicated in the module scheme of work. • ITS VLE (Moodle) portal for moduleHND5226 Individual Larder Practical & Theory (Self enrolment: enrolment key: mylarder ) • Assessment: • Ongoing Practical assessment • Assignment [1000 words] 60%, • Portfolio 40%.

4. Definition The Three Definitions of Garde Manger (French): • A place in which cold foods are prepared and stored. • The person in charge of cold foods preparation and preservation. • The craft, or profession, of cold foods preparation. Larder(English): • A  room or large cupboard in a house, usually near the kitchen, in which food is kept. • The cold preparation department or section within the kitchen structure

5. Historical overview of progression • For centuries humans been preserving food by ‘curing’ (wet & dry) or by ‘drying’ (sun and airflow). The garde manger profession began with the need to preserve food. • During the Middle Ages and the early Renaissance, foods prepared for the aristocracy were overly elaborate and heavily spiced. • In the mid-1600s the taste of European food, and the style in which it was served, slowly began to change. • This can largely be credited to Pierre François de la Varenne(1615–1678), the first French chef to break with Italian-influenced medieval tradition. • La Varenne stressed the importance of natural flavour's, lighter sauces, and fresh vegetables. • At the same time, new ingredients from Asia, the Middle East, and the Americas were added to the European larder. • Marie-AntoineCarême (1784-1833) was a great innovator of French & European cuisine. Wrote numerous books most famous ‘L'art de la cuisine française au dix-neuvième siècle’ (5 volumes).He is most famous for his creations of elaborate ‘piècesmontées’ (Centre pieces)

6. Historical overview of progression Example of ‘Classical Cuisine’ period Garde Manger

7. Historical overview of progression • The evolution of French cuisine from La Varenne through Escoffier is referred to as the ‘Classical Cuisine’ period of French cooking. • Garde Manger in the Classical Cuisine Period: • A lighter, more modern style of cooking resulted in new dishes and new opportunities. • Salads of leafy greens with vinaigrette dressings took their place among the heavier cooked foods and became the standard accompaniment to roasted meats. • More refined cold dishes combined meat, poultry, or fish with vegetables. • One of the most prominent function of the garde manger or larder in this period was the preparation and production of lavish cold buffets

8. Historical overview of progression • In the late 1960s and early 1970s, a new concept of cuisine emerged ‘Nouvelle Cuisine’, the fundamentals behind this form of cuisine is simplicity and perfection in an artistic form. • This influenced garde manger chefs in the new practice of plating food in the kitchen, creating intricate plate presentations that included individual food portions formed in moulds. • In the1980s, growing concern with healthful eating increased the popularity of salads. In the same period, the principle function of fabricating of meat and poultry, had become virtually obsolete, freeing the garde manger chef to spend time on more creative work. • With the advent of globalization which fueled the merging of European and Asian cuisines, the garde mange began creating complex dishes, combining all the above attributes

9. Historical overview of progression An example of a modern day contemporary Garde manger kitchen.

10. The function of the garde manger within the kitchen structure • Considered as the kitchen storeroom which is the hub of the preparation of perishable foods- both raw and cooked It is distribution point for all main perishable commodities which are found in the kitchen. • Must ensure that all items are properly stored, according to the correct storage condition • The function and responsibilities consist of: • The preparation and cutting of meat for cooking. • The preparation of poultry and game according to the requirements. • The cleaning and preparation of all fish and shellfish. • The distribution of raw prepared commodities for cooking to their respective sections • The preparation and production of cold buffet items such as pates terrines and galantines, Hors d ‘ oeuvres, cold starters, salads, cold sauces, dressings, sandwiches, canapés and cheese boards. • In large establishment this section will also have a butchery and fishmonger section.

11. Fundamental Prerequisites of the Garde Manger • This section is separate from the main kitchen and located in a cool place. Must be strategy positioned close to the main kitchen any easy accessible to other satellite kitchens, to avoid undue traffic and time. • Must have a good workflow and sectioned areas for butchery, fishmonger and raw vegetable preparation, to minimize the risks of cross contaminations • Well light, well ventilated with air conditioning and spacious to allow the staff to carry out their duties in a clean, safe and efficient manner. • Be able to store and raw and prepared foods and buffets to the highest standard of hygiene, as some food items produced are considered ‘high risk’. • Must be suitably equipped with Large scale, Mechanical and Small scale equipment, especially refrigeration systems, to adequately meet the supply and demand of the establishment.

12. Fundamental Prerequisites of the Garde Manger: Design Layout

13. Attributes and Characteristics of a Successful Garde Manger Chef • Manual dexterity: Much garde manger work involves handling tiny food décor items and placing them accurately on small pieces of food. • Physical stamina: Garde manger chefs are frequently on their feet for long hours and may have to lift and carry heavy objects. • A well-developed sense of taste: Garde manger chefs need a sensitive palate. Owing to cold temperatures of food, dull taste receptors, cold foods are more difficult to evaluate and season. • Artistic ability: Garde manger dishes depend strongly on visual appeal. A sense of colour and design is important. • Mathematical ability: You must be able to quickly and accurately scale formulas up and down, and make weight-volume conversions. • Knowledge of food safety management and hygienic controls: Foods served cold are even more susceptible to infestation by harmful pathogens than hot foods. Garde manger chefs must be doubly vigilant about hygiene procedures, and must thoroughly understand and enforce safe food-handling practices. • Good interpersonal skills: Garde manger involves teamwork. To succeed, you must be able to follow instructions, accept constructive criticism, help and support coworkers, and help maintain morale. • A sense of urgency: Time is money. Be aware of labor costs, and accomplish all tasks as quickly as possible without being sloppy or careless. • Attention to detail: mall but important details can make or break the success of a garde manger preparation. • The ability to organize and plan: Organizing garde manger events requires ordering food ingredients, presentation service ware and equipment, linens, and props.