Contemporary Larder Management
Garde Manger
Responsibilities of the chef Garde-manger
Larder control
• Quantity and Quality
• Temperature
• Contamination
• Portion control
• Overstock/stock
• Pilferage
Charcuterie
Sausage
Emulsified sausage
Pâté, terrine, galantine, roulade
Salt-cured and brined products
Curing salt blends
Seasoning and flavouring agents
Fermented sausage
Sausage
• Raw sausages (mostly bratwurst)
• Cooked sausages (mostly liverwurts, blood
sausages)
• Poached sausages (mostly cold cuts)
• Cured and air- dried sausages (salami)
Meat and fats used in sausage making
• Pork
• Beef
• Lamb
• Turkey
• Game birds
• Other meats
Pork
• Fat
• Pork belly
• Lean pork belly
• Pork butt
• Pork shoulder
• Pork caul
• Pork jowls
• Pig’s feet
Pork
• Pig’s knuckles
• Pork tongue
• Pork kidneys
• Pork liver
Beef
• Beef chunks
• Calf liver
Game birds
• Turkey and Other poultry
• Turkey breast
• Turkey thigh
• Chicken
• Patridge
• Chicken liver
• Chicken gizzards
Curing and Smoking of Meats
Curing
Done through mechanical refrigeration by the
temperature 30 F to 50 F.
Drying process is at 60 F at dark place
Two ways
• Dry curing
• Wet curing
Dry curing
• Dry curing are mostly done by salt
only.
• Other sweeteners also added for
better flavors
Wet curing
Done by Brine Method
• Soaking
• Brine Pumping
1 Artery pumping- Injecting through artery
(8 to 10 % of the weight of the meat)
2 Multiple-needle pumping –
using commercial machinery
3 Spray pumping- using spray needle to inject
salt brine into the meat.
Smoking of meats
Smoking is done after salting and bringing meat
to smoking.
Trees- Hickory, oak, apple, cherry, mesquite.
Reasons to smoke meat
To preserve
To add flavor and aroma
To add color
To maintain freshness
To protect against oxidation (lipid oxidation)
Cold smoking
• It imparts aroma and flavor
• Some drying and loss of weight of sausage or
meat will occur.
• Temperature for cold smoking is 70 F to 90 F.
• Air drying helps a more pleasing color to
develop
Warm Smoking
• Temperature is between 85 F to 120 F
• This is done especially for light, tender
seafood like salmon, trout, catfish, shrimps
and lobster.
Hot smoking
• Temperature is 120 F to 180 F
• This is done with an mild and pleasant smoky
aroma.
Aspic jelly
• Clarified stock that contains enough gelatin
that it solidifies when cold(consomme).
• It is Crystal clear
• Its used as coating for foods and as a binding
ingredients.
To protect from air dry
To improve appearance and give shine
To add flavor
As a binding used in- mousses, terrines &aspic
molds
Aspic Jelly
• Classic aspic jelly-white or brown veal stock
• Regular aspic jelly- normal meat, poultry or
fish stock
• Aspic powder-unflavored gelatin mixed with
powdered stock base.
Chaud-froid
The name chaud-froid is French for ‘hot-cold’.
Its made hot and served cold.
Its uses
Mostly founds in aspic molds and terrines.
Two basic types of chaud froid
1 white stock and cream base
2 Mayonnaise base
