an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.

1. GARDE MANGER & CHARCUTERIE
• YEAR 3 – SEM 5 FOOD PRODUCTION
MANAGEMENT
Prepared By – CHEF HARSHAL KAMBLE

2. INTRODUCTION & CONCEPT
A Garde Manger: - (French for "keeper of the food") is a cool, well-ventilated area where
cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés and terrines) are
prepared and other foods are stored under refrigeration.
The person in charge of this area is known as the chef garde manger or pantry chef. Larger
hotels and restaurants may have garde manger staff to perform additional duties, such as
creating decorative elements of buffet presentation like ice carving and edible centerpieces
made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or
tallow.
Charcuterie: - one of the branch of Garde Manger, which mainly looks after meat
preparation, forcemeats & cold cuts. One of the most important aspect in French cooking.

3. PRODUCTS OF GARDE MANGER
• In the classical culinary arts, garde manger refers to a category of foods produced in the cold
kitchen as well as the broad array of techniques used for preparing these foods. Some
examples:
• Smoked & Cured Foods
• Salad & salad Dressings
• Sausage, Pate & Terrines.
• Cheese making
• Pickled Food & condiments
• Cold sauces & soups

4. • 1. Gelatine products:
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.

5. • 4. Piece Monte or Centerpieces or Non-Edible Displays:
a. Ice carvings
b. Tallow sculpture
c. Salt dough sculpture
d. Fruit and vegetable displays
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.

6. FUNCTIONS ……
The Larder or Garde Manger or Cold Kitchen is a department in the professional kitchen for:
• The storage of all perishable raw food items which needs a storage temperature of minus-18
degree C.
• 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.
• 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.

7. • Because the tradition of garde manger dates to an age before refrigeration, it encompasses
many classical techniques for preparing and preserving foods, such as ballotines and
galantines (which are essentially elaborate stuffed chicken leg preparations and, broadly
speaking, a form of sausage).
• Even before refrigeration, kitchens generally had one area that was constructed to maintain
cool temperatures, usually a cellar of some kind. This was particularly true for large ones
where the chefs who cooked for royalty and the nobility performed their duties.
• Here was where various methods of food preservation were employed, and sometimes
invented, whether it was pickling, salting, or air-drying, all in service of the primary goal of
preparing and serving food fit for the ruling class of the day.

8. 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:-
• 1. BUTCHERY.
2. FISH MONGERY.
3. HORS D‟OEUVRE / COLD SAUCES.
4. SALADS.
5. COLD BUFFETS.
• 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.

9. EQUIPMENT’SUSED IN GARDE MANGER
• Basic Cutting Tools –

10. LARDER EQUIPMENT
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

11. 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) Bunts knife or wavy knife
13) Cheese knife 14) Mezzaluna or mincing knife
15) Sieves 16) Chinois
17) Pie molds 18) Terrine molds
19) Trauchelard 20) Larding needles
21) Trussing needles 22) Perissienne scoops
23) Steak hammer 24) Meat thermometers
25) Brining syringe & pump

12. • Specialty Tools Often Used in the Garde Manger Kitchen
• Smoker- An appliance used to infuse a Smokey flavor to cheese and meats
Mandolin- A flat framed cutting device with interchangeable blades used to cut vegetables
• Food Processor with attachment blades=used to emulsify salad dressings and puree foods as well as
chop, shred and slice vegetables
• Pastry Bags and Piping Tips- used to decorate appetizers, canapés and hors d’oeuvres
• Terrine and Galantine molds- used to set meats and vegetables in gelatin/aspic mixtures
• Offset Spatulas/Palette Knives- Used to smooth fillings and place delicate items onto canapés and
appetizers.

13. RESPONSIBILITIES OF CHEF IN GARDE MANGER
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.

14. CHARCUTERIE
• Charcuterie is the branch of cooking devoted to prepared meat products,
such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and
confit, primarily from pork.
• Charcuterie is part of the garde manger chef’S repertoire. Originally
intended as a way to preserve meat before the advent of refrigeration,
they are prepared today for their flavors derived from the preservation
processes

15. PRODUCTS INVOLVEDIN CHARCUTERIE
• SAUSAGE & FORCEMEAT PRODUCTS
• HAM
• BACCON
• GAMMON
• PATE
• TERRIEN
• GALANTINE
• BALONTINE
• ROULADE

16. FORCEMEATS & SAUSAGES
Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be
accomplished by grinding, sieving, or puréeing the ingredients. The emulsification may
either be smooth or coarse in texture, depending on the desired consistency of the final
product. Forcemeats are used in the production of numerous items found in charcuterie.
 Meats commonly used in the production of forcemeats include pork, fish (pike, trout, or
salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and
pork livers. Pork fatback is often used for the fat portion of forcemeat, as it has a somewhat
neutral flavor.

17. TYPES OF FORCEMEATS
Traditional or straight forcemeat is made with pork meat and pork fat, along with a primary
meat such as fish, seafood, veal, poultry or game.
 Country-style forcemeat has a coarser texture and traditionally includes pork liver along with
some garnish of nuts or vegetables. It usually uses some sort of binder, called a panada, such as
cubes of bread soaked in egg and milk.
 Mousseline forcemeat has the lightest texture, and is usually made with heavy cream rather than
pork fat. Mousseline forcemeats are typically forced through a sieve to produce a very fine
consistency. They're good to use as fillings or stuffing's, for instance, in ravioli or tortellini.
 Gratin forcemeat is made by briefly searing the primary meat, developing flavor and color,
before cooling and grinding it as in a straight forcemeat.
 One traditional form of forcemeat is used when making the classic chicken galantine, in which
the meat of a whole deboned chicken is combined with finely chopped veal, truffles, pork fat and
other ingredients, along with numerous seasonings. This mixture comprises the forcemeat, which
was then stuffed into the skin of the chicken, tied, wrapped in bacon and poached in stock.

18. SAUSAGES
• Sausages are a meat product usually made from ground meat, often pork, beef, or poultry,
along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs
may be included as fillers or extenders. Some sausages include other ingredients for flavour.
• The word "sausage" can refer to the loose sausage meat, which can be formed into patties or
stuffed into a skin. When referred to as "a sausage," the product is usually cylindrical and
encased in a skin.
• Typically, a sausage is formed in a casing traditionally made from intestine but sometimes
from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-
frying, broiling and barbecuing. Some sausages are cooked during processing and the casing
may then be removed.

19. TYPES OF SAUSAGES
• For all that's in common, not all sausages are created equal, nor are they made the same. See what
defines the four main types of sausage—fresh, pre-cooked, smoked, and cured—below.
• Fresh Sausage - such as breakfast links, sausage patties, Italian sausage, bratwurst, and Mexican
chorizo—are made from chopped, ground, or even pureed uncooked meat. They must be kept
refrigerated or frozen until used.
• Prick the skins lightly before cooking to avoid exploding sausages. Cook fresh sausages thoroughly,
until no hint of pink thinks about hanging around in the center of the sausage.
• Pre-Cooked Sausage - such as hot dogs, frankfurters, bologna, mortadella, and many German-style
are usually made with smooth, even pureed fillings. Sometimes the fillings are partially cooked before
being stuffed into the casing, but in all cases, the sausage is cooked after filling.

20. • Smoked Sausages - such as Andouille and kielbasa —are, as their name suggests, smoked
to cook them. They are hung in a smoker or smokehouse where a cool fire is tended to burn
slowly and to produce a copious amount of smoke that cooks, flavors, and preserves the
sausages.
• Smoked sausage can be eaten as-is, heated, or cut up and used in other dishes. Smoked
sausages, like their pre-cooked friends, are a staple of deli counters and sandwiches.
• Cured Sausage - are what Italians call salami and the French call charcuterie. They are
sausages made fresh and then salted and air-dried for weeks or months depending on the
type. The meat gets "cooked" by the salt and air (and, in a way, time). Spanish chorizo,
coppa, and Genoa salami are just a few examples of cured sausages.

21. CASINGS USED FOR SAUSAGES
• Traditionally, sausage is stuffed into natural casings made from the intestines of animals, but
artificial casings are also available on the market. These days most commercial sausages use
synthetic casings.
• Natural Casings - The natural casing's origin may have begun around 4,000BC where cooked
meat was stuffed into the stomach of a goat, but today natural casings are made from the sub
mucosa, a layer (which consists of naturally occurring collagen) of a farm animal's intestine. The
intestines mainly come from pigs, cattle, goats, sheep, and sometimes a horse.
• Synthetic Casings - Artificial sausage casings can be made from materials such as collagen,
cellulose, and plastic and may not always be edible. Collagen casings have been around the
longest and are produced from animal collagen, mostly from the hides of cows and pigs.

22. BACON, HAM & GAMMON
• Bacon is a type of salt-cured pork Bacon is prepared from several different cuts of meat, typically
from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a
side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club
sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and
pheasant.
• Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been
mechanically formed.
• Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may
not be smoked. Unlike most ham, but like bacon, it must be cooked before it is safe to eat. The term is
mostly used in Britain, while other dialects of English largely make no distinction between gammon
and ham.

23. GALANTINE
• A galantine is an elaborate preparation that dates back to 17th century France. They were
originally prepared by deboning a whole chicken, then combining its meat with minced veal,
truffles, pork fat, and other ingredients, plus a lot of seasonings, to make what's called a
forcemeat, and then stuffing this forcemeat into the skin of the chicken. It was then tied up,
wrapped in bacon and poached in a rich stock that would eventually jell when cooled
• Galantines were originally made specifically from chicken. (In Spanish, word gallina means
hen, and the words come from the same root.) But eventually, the technique would be
applied to other poultry and game birds such as turkey, partridge, pheasant, pigeon and so
on.

24. BALLOTINE
Ballottines are galantines that are served hot rather than cold. After boning out the bird and
combining the meat with additional ingredients as described above to make the forcemeat, the
filling is wrapped in the skin and then tied in cheesecloth and braised until cooked through.
• The braising liquid is then reduced to form a glaze, which is then brushed onto the ballottine
before browning it in the oven. Ballottines could be served with either a light sauce such as
veloute or supreme or a dark sauce such as Espagnole.
• Ballottines could also be prepared from other meats, such as lamb or veal, in which case it
would involve deboning the shoulder and then rolling it around a stuffing of forcemeat and
then tied with string rather than wrapping it in poultry skin

25. PATE & TERRINS
• PÂTÉ - is a paste, pie or loaf consisting of a forcemeat that at least contains liver. Common additions
include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or
brandy. Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days
of chilling
• A TERRINE - in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked
in a covered pottery mold (also called a terrine) in a bain-marie Modern terrines do not necessarily contain
meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed
fruits or vegetables high in pectin. They may also be cooked in a wide variety of non-pottery terrine molds,
such as stainless steel, aluminum, enameled cast iron, and ovenproof plastic.
• Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat,
although it is often not the main ingredient, and pork; and many terrines are made with typical game meat,
such as pheasant and hare In the past, terrines were under the province of professional charcutires, along
with sausages, pâtés, galantines, and confit

26. •ANY QUESTIONS…….??????
•DO SHARE YOUR FEEDBACK……………..

27. THANK YOU!!!