Larder, Garde Manger, Cold kitchen

          The term Garde Manger originally identified a storage area. Preserved foods such as: Hams, sausages, bacon, cheese, etc. were held in this area, cold foods for Banquets and Buffets are arranged here. Over the years this term evolved to mean more than just a storage area. It now, also indicates a station in the professional kitchen, responsible for preparing Cold foods, Buffets, Decorative pieces, etc. and it’s Chefs who prepare them.

           Definition: The Larder is a department set aside for the storage of all perishable foods both raw and cooked and is also used for processing and preparation of all cold items served to the.


         Functions: The Larder or Garde Manger or Cold Kitchen is a department in the professional kitchen for:

  1. The storage of all perishable raw food items which needs a storage temperature of minus-18 degree C.

  2. The storage of all prepared and cooked items like cold appetizers, cold meats, cold sauces, salads etc. and all cold items found on the Menu.

  3. In order for the Larder to function properly it is essential that the Larder is separate from the hot Kitchen and is located in a cool place but not very far. It must be well lit, airy and well ventilated; it must be sufficiently spacious for staff to carry out their duties in a hygienic and efficient manner. And it must be equipped with the necessary fittings, plant and machinery, tools, etc. in accordance with the and / or quality of work.

Sub-Sections of the Larder Kitchen

           Its main responsibility is to cater to the requirements of the Hot Kitchen for raw materials such as fish fillets, steaks, etc, and to supply the finished products as required by the Room Service, Buffets, Banquets, etc, for all cold dishes.

            The Sections of the Larder can be divided depending on the volume of work into:-






                      The Area which processes raw materials like meat, fish, etc, is the Butchery and the Fish Mongery. Basic cuts are produced, marinated, roasted, smoked, or poached over here. The portion or cuts or joints are prepared according to the demands from the different outlets with- in the hotel.

The following products are produced:-

1.       Gelatine products:

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a.       Aspic

b.      Mouses, Mousseline

c.       Colees

d.      Chaufroid sauces

e.       Cold soups

2.      Marinated Products:

a.       Salads

b.      Brines and Cures

c.       Pickled products

d.      Smoked Products

3.      Forcemeats for Galantines, Pâtés, Sausages, Terrines, Quenelles, Timbales, Roulades, etc.

4.      Piece Montee or Centerpieces or Non-Edible Displays:

a.       Ice carvings

b.      Tallow sculpture

c.       Salt dough sculpture

d.      Fruit and vegetable displays

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e.       Pastillage

f.        jelly logos

g.       Thermocol displays

5.       Cold Hors d’oeuvres

6.      Sandwiches

7.       Specialty items such as, Caviar, Oysters, Snails, Foe gras, cheese, etc.


Large or heavy duty equipment

1) Buffalo Chopper or bowl chopper

2) Mincing machine

3) Bone saw machine

4) Gravity slicer or meat slicer

5) Vegetable processor

6) Dough mixer

7) Vacuum packing machine

8) Sandwich counter

9) Hanging rail system.

10) Sausage stuffer

11) Smoking machines

12) Grinding machine

13) Refrigerator

14) Walk in

15) Steel work tables

16) Weighing scale

17) Salamander

18) Butcher
s blocks

19) Fish kettle

20) Steam kettle

Tools and small equipment

1) Zester

2) Channeller

3) Can and bottle openers

4) Corer

5) Pitters

6) Egg slicer

7) Mandolin slicer

8) Butcher
s chopper and cleavers

9) Boning knife

10) Filleting knife

11) Oyster knife

12) Buntz knife or wavy knife

13) Cheese knife

14) Mezzaluna or mincing knife

15) Sieves

16) Chinois

17) Pie moulds

18) Terrine moulds

19) Trauchelard

20) Larding needles

21) Trussing needles

22) Perissienne scoops

23) Steak hammer

24) Meat thermometers

25) Brining syringe & pump

Duties and responsibilities of the Chef Garde Manger:

1) He is responsible directly to the Chef de Cuisine.

2) He is responsible for all perishable and frozen foods stored in the Larder.

3) He is responsible for all cold foods that are issued from the Larder.

4) He is responsible for supplying different cuts, joints, etc. of meat and fish as required by the outlets.

5) He is responsible for all the staff in the Larder and their Training.

6) He is responsible for Hygiene in the larder as per H.A.C.C.P. standards.

7) He is responsible for maintaining Larder control, like checking for quality and quantity, storing, keeping records of issues, daily stock sheets, etc.

8) He is responsible for controlling pilferage.

Essentials of Larder Control:

1) All invoices to be checked for quality and quantity against goods delivered to the Larder.

2) To ensure that all goods received must be stored at the right place and at the right temperature.

3) Portion control while pre-preparation must be carried out to ensure „yield
and required number of portions.

4) Stock of food both raw and cooked must be regularly turned over. (FIFO).

5) Do not over stock.

6) Food items stored must be protected from vermin and pest.

7) Proper record of issues from the Larder both raw and cooked.

8) A daily stock / consumption sheet to be maintained.

9) Ensure complete hygienic standards are followed as per H.A.C.C.P.

10) Precautions must be taken to avoid pilferage.

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