The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical. The Larder Chef, Fourth Edition: Food Preparation and Presentation: Economics Books @ opvibpaberland.cf The Larder Chef reflects the changing attitude to food and its preparation in Discover the latest buzz-worthy books, from mysteries and romance to humor and .

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    Larder Chef Book

    The Larder Chef by M.J. Leto, , available at Book Depository with free delivery worldwide. The Larder Chef reflects the changing attitude to food and its preparation in recent A number of new illustrations have been added to the book for greater clarity. This book reflects the changing attitude to food and its preparation in recent years . While still retaining its practical approach, it recognizes the growing popularity.

    This very readable book has recipes for everything from pickles to cured meats for the ambitious home cook. Robin's recipes will take the reader on a journey discovering forgotten techniques that once were the backbone of the British cooks' skills, achieving startling fresh and modern ways with plate and palate. In the same way that Ottolenghi has defined a new way of celebrating Middle Eastern and Mediterranean cuisines and their ingredients so too Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of using classic techniques to produce bold new recipes. Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of his menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide produce for the tables, jars and bottles that adorn each of his destinations.

    It explains how certain cuts of meat, poultry and fish are prepared for cooking and lists the most effective ways of storing and controlling these foodstuffs. The text should be of benefit not only to catering students and apprentice chefs, but also to managers of catering establishments, particularly small hoteliers who are not in a position to employ specialist staff in this department.

    Convert currency. Add to Basket. Compare all 6 used copies. Butterworth-Heinemann, Softcover. Book Description Paperback. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Seller Inventory GOR More information about this seller Contact this seller. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. Very Good. The book has been read, but is in excellent condition.

    Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Book Description Butterworth-Heinemann Ltd, Einband bzw.

    Binding, dust jacket if any , etc may also be worn. Seller Inventory MB. Seller Inventory mon Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. For these departmental functions to be effectively carried out, it is essential that: At the sametime, it must be close to the kitchen to avoid undue running about between departmentsof the kitchen, which are all closely interrelated.

    It must also be able tostore prepared foods and buffets in a cool and hygienic manner. More frequently, these various duties are allocated by the Chef Garde-Manger, whois in overall charge of the department, to commis or assistant chefs, and they areknown as Commis Garde-Manger, whatever duties they are assigned to.

    Naturally, thebusier the establishment, the more Larder-work it entails; therefore more commis arerequired to staff the department. The smaller the volume of trade the fewer commisrequired, and so on. In many establishments the Chef Garde-Manger is single-handedand carries out all the various functions personally. The Chef Garde-Manger isresponsible for keeping a record of such foodstuffs and a day-by-day record of issuesto kitchen or other departments.

    He should also advise the Head Chefas to what foodstuff items require using to prevent eventual wastage. This involves: A complicated stock sheet, requiring too much writing, will defeat the wholeobject of the exercise, as it will be neglected during busy rush periods, the very timeit is most needed. See the example below. The Larder Chef 3Department: Larder Section: With others it is not quite as easy. For example, the keeping of the stock of food sentin and returned by the Cold Buffet can be complicated and time-wasting, if one hasto measure every gram or millimetre.

    Therefore, it is necessary to accept some ruleof thumb, providing this is well supervised. Note that an experienced Chef du Froidor Chef Garde-Manger should be able to tell at a glance the weight, or number ofportions of a given joint or cold dish, within very narrow margins.

    The Butchery department also presents some problems and the stock sheet for thisdepartment needs careful consideration. Fish, salad vegetables, canned foods anddairy produce, on the other hand, are comparatively easy to control. The bulk of such foodstuff needs dis-secting or cleaning, dressing, cutting into the required joints or portions, and generallypreparing for cooking. Figure 1.

    Section A inFigure 1. In theback of the kitchen an uninterrupted passage to all sections is clearly visible. A good layout of the Larder in relation tothe Kitchen will avoid undue running from place to place. Lack of liaison between thedepartments could result in duplication of work, or sometimes in certain processes notbeing carried out to the best advantage.

    For example, certain foods intended for coldservice are best cooked in the Kitchen where there are greater facilities for carryingout the operation, as well as being more closely supervised, thus obtaining the bestresults. Likewise, pastry for pies or puddings, and various savouries served from the Larderdepartment, are best prepared by the Pastry staff, who will be more skilful in suchwork, and who are equipped with the necessary apparatus and tools for producingsuch items.

    Naturally, the Head Chef will seek to keep these leftoversto a minimum by careful ordering but, in a busy establishment with a varied menu, acertain amount of leftovers are unavoidable. It is the task of the Chef Garde-Manger in consultation with the Head Chef to makethe best possible use of these. All these factors should be, and usuallyare, taken into account by the Head Chef when planning the menus and the closeco-operation of the Chef Garde-Manger can be of the utmost importance.

    A number of garnishes or accompaniments to dishes served from kitchen depart-ments are prepared by the Garde-Manger. In some instances, the Larderdepartment also prepares savoury butters for use by the kitchen.

    Close liaison, therefore, is essential between thesevarious departments if delays and complications are to be avoided at the time of servingthese dishes. It is advisable, therefore, for students to make themselves familiar with the morecommonly used classical garnishes.

    The following principles must be observed: This is done byswitching off the motor and opening the doors to allow the warm air to melt snow, frostand ice, which is clinging to the vanes of the evaporator and the coils.

    Never in anycircumstances should one use an ice pick or a knife to dislodge the ice, as there is adanger of perforating the coils, thus allowing the refrigerant to escape. The atmosphere outsidethe refrigerator will be at a much higher temperature normally and will, therefore, beattracted into the colder temperature causing it to rise rapidly. When the refrigerator is being defrosted, it should be thoroughly cleaned.

    The racksand bars are removed and scrubbed with hot water containing a grease solvent, rinsedand allowed to dry. During thiscleaning and defrosting operation the foodstuffs will naturally have been removed andtransferred to alternative storage. Positioned in the hot and greasy Kitchen, these fridges are especially in need offrequent and thorough cleaning and service. The basic purpose of storing food in deep freeze is toprolong its storage life. Occasionally we wish, or have to, freeze certain food ourselves,for which we have no immediate use for a given time.

    1 The Larder Chef (The Chef Garde-Manger)

    Under normal temperatures food will deteriorate rapidly through the action of micro-organisms and also enzymic and chemical reactions. By reducing the temperature it is.

    Quick FreezingAs the term implies, this is a technique whereby the lowering of the temperature in thefood to the level mentioned or below is brought about in the shortest period of timepossible.

    The reason for this quick freezing is the existence of a crucial point at whichthe water content of the food changes to the solid state ice. At this point, known asthe latent heat barrier, the temperature of the food remains static until the latent heat isremoved from the food and the water is turned into ice.

    It is of the greatest importancethat this stage be passed through as quickly as possible because, the longer the timetaken, the larger will be the ice crystals formed in the intercellular structure of the foodand, of course, vice versa. Large ice crystals cause rupture of the cell structure which causes drip when thefood is thawed.

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    The food processing industries have developed many sophisticated and expensivetechniques of quick freezing but it is not appropriate to enter into a discussion of thecomparative qualities of these, since they are not really relevant to the operation ofthe Garde-Manger, desirable as they might be.

    There is no doubt that in the past ten years or so thedeep freeze has become ever-more important in all types of catering establishmentsas well as in the home. The reasons for this increased use of the deep freeze are many and may be placedunder the following three headings: Let us look at each in turn and assess the respective reasons for use of deep freezingas well as possible advantages and disadvantages.

    In largerestablishments, where usually the correct type of refrigeration and deep freezes areavailable, these foods should then be stored as and when they are delivered. If broughtout of storage according to size and weight two or three days before they are required,they can then slowly defrost and be dissected and prepared for use and cooking overa number of days. In smaller establishments where limited deep freeze storage is available, it is usuallybetter to download the foods fresh, and after due dissection and preparation they are placedinto storage for use at a later date.

    These smaller joints and cuts need only be takenout of deep freeze storage the day before use, as required for any particular function ordish.

    Special Offer downloadsOne is advised again and again as to the importance of good downloading and thereis no doubt that both bulk downloading, special offer, or seasonal advantage downloading fallinto this category. Remember thatall foods stored in the deep freeze cost money to keep, both in space and electricity. Both would take up the same space approximately in the deepfreeze, but the very much higher cost of beef and subsequent higher saving in poundsand pence, would make beef the better download for our purpose.

    Irregular Supply and DeliveriesIn all parts of the country, catering establishments, particularly those situated a littleremotely or open only for a season, as well as those of small size, have experienced.

    The storage facilities of a deep freeze, as indeed all other storage space, will benecessary to be able to do normal business in a proper manner and with the necessarysupplies available. Differences between them, however, are onlyin respect of shape, size and possibly make, for all work by the same principle ofcompressor, condenser and evaporator. Built-in Walk-in TypeThis type of deep freeze is usually found in larger catering units, such as hospitals,refectories, canteens and large hotels and restaurants.

    It is also used in the main byhotels and restaurants that do not normally have a large volume of business but doa high-class type of work, with large and varied menus, and need for this reason thistype of deep freeze storage.

    1 The Larder Chef (The Chef Garde-Manger) Pages 1 - 18 - Text Version | FlipHTML5

    Deep Freeze CabinetHere we have two types. First, the box or chest type, which is the most populardeep freeze and the cheapest to download, with some having the advantage of a built-inquick-freeze section, which is separate from the storage section and which allows oneto freeze foods quite quickly.

    These types of deep freeze have, however, one big disadvantage in that even withsome divisions in the form of plastic-coated wire baskets, foods are mixed and often lieon top of one another. One has to remove many thingsbefore the item one is looking for can be found, even if well marked as to content andamount. The second type of cabinet is the so-called upright cabinet.

    It is usually a little moreexpensive to download, but by its design and inner shelving it allows easy and quick accessto foods required, which is most useful in a busy establishment. Its disadvantage is in the opening of the upright door, which allows in a lot of warmair, and which warms the inside of the freezer very easily and so it therefore needsmore electricity for this reason than the box type freezer. Some of these upright freezers have freeze-cooled shelves which help in.

    The Larder Chef 11the quick freezing of items to be home frozen, similar to the separated quick-freezesection as described in the box deep freezer. Fridge—Freezer CabinetThe last type of deep freeze comprises a combination of normal fridge and freezer inone unit.

    The Larder Chef

    They are available in two types,with two doors one over another, the top usually being the fridge and the lower doorbeing the deep freeze. They are also available with four doors as a complete unit for the smaller estab-lishment, two fridge doors and two freezer doors where one fridge door is intendedto hold any cooked foods and another to hold raw foods.

    This organization must at all times follow a set of basic rules. For some items oiled greaseproof paper sheets can help to exclude as much air as possible. A near-vacuum is the ideal. Food that smells when you freeze it will smell when you defrost it.

    CollectionA good reason for the use of a deep freeze in this connection is that of collection. Storage and ShelvingMost deep freezes are supplied with a number of shelves according to size, or theyare equipped with shelves or baskets, as in the case of box deep freezes. One should. Freezer Stock ControlOne should always know what foods and how much of each food is to be found in thedeep freeze.

    This is best done with a stock list on or near the freezer, where staff caneasily cross off or add items which are removed from or placed into it. Thus at a glance one is aware of the stock in hand, and this can be taken intoconsideration when placing new orders. This stock list should be well laid out andsimple to use. If the working of the stock list gets too complicated, any additions orsubtraction will not be recorded and in the atmosphere of a busy kitchen, incorrectstock will be shown.

    This could be disastrous and result in either too much or too littlestock. Once every three or four weeks all the stock should be removed from the deepfreeze, excess ice scraped out, and the deep freeze thoroughly cleaned. Every twoor three months the deep freeze should be switched off and defrosted, if it is notof the self-defrosting type, and thoroughly cleaned.

    The guidance given above withregard to defrosting an ordinary refrigerator may be applied equally well to a deepfreeze. Of late microwave ovens havebeen used in the defrosting of larger cuts or joints of meat, but not very successfully,as it needs some experience and good timing so that the food is only defrosted anddoes not actually begin to cook. A guide for defrosting in a normal fridge may be asfollows: The slower the defrosting cyclethe better the results, especially with red meats like beef and game.

    These shouldbe defrosted slowly, otherwise they bleed excessively and much of the goodness andblood will be found on the defrosting tray. It is best done in the formof marinades or by some seasonings. A bag of defrosted prawns is much improved by the following method: When it is necessary to freeze sirloins for steaks always freeze whole or possiblyin two pieces if a large strip-loin, for individual steaks bleed much more excessively inproportion than the whole or piece of sirloin.

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