The Larder (Garde Manger)

Introduction of Larder Work

This is a section of Food Productions department responsible for the storage of perishable
foods, both raw and cooked, and where foodstuffs such as meat, fish, poultry and game are
prepared and made ready for cooking. In this department, all ‘Cold Elements’ found on the
menu, such as the horsd’oeuvre, cold fish or meat dishes, all salads, cold sauces and dressings
& presentation of all types of cold buffet are prepared.

Definition
Larder or the Garde Manger is the department in the hotel that is responsible for storage of
perishable foods – raw or cooked, preparing and storage of all types of meat (butchery),
forcemeat / sausages and cold work such as preparation for salads, cold sauces, dressings and
cold buffets.

Equipments found in the Larder

• Mincing Machine - These two machines have an important function in the Larder. This
includes the mincing of raw meats for sausages, hamburgers, bitoks, meat loafs, mincing
of fats prior to rendering for dripping and other minced meat preparation.

• Gravity Slicer - This machine is used for cutting slices of cooked meats such as ham or
tongue, or any other joint of meat that must, be boneless. It is also used for cutting bacon
or gammon rashers. It is also used in slicing of vegetables etc for garnishes.

• Scales and Weighing Machines - Large platform scales for weighing large joints of meat
or other heavy weights are obtainable. For lesser weights there are smaller scales.

• Butcher’s Blocks - These are used for all butchery work: dissecting, jointing and cutting
meat, as well as cutting fats, breaking and chopping bones, etc.

• Bone / Meat saw – To cut large joints of meat along with bones e.g. steaks. Use frozen
meat. Always wear safety gloves while handling.

• Chopping board and knife sanitizers – This is important as most cold meat platters have a
salad green which is raw served with meats. This is also required in cutting / butchering
meats before vaccuum sealing.

• Buffalo chopper – A commercial machine used for heavy loads of food serving all the
 functions of a food processor.

• Other Larder Tools

➢ Saucepans and Lids

➢ Tables, Counters

➢ Serving spoons and ladles

➢ Sieves -For sieving various foods

➢ Colanders -For draining foodstuffs

➢ Conical strainers -For straining sauces, etc.

➢ Meat presses -For pressing joints etc.

➢ Pie moulds -For pork or veal and ham pies

➢ Whisks -For whisking and stirring food

➢ Egg slicer -For slicing hard-boiled eggs

➢ Steel basins Containers, etc.

➢ Graters -For grating foods

➢ Cutlet bat -For flattening cuts of meat

➢ Trussing needles -For poultry trussing

➢ Larding needles -For larding cuts of meat, poultry, etc.

➢ Larding pin -For larding joints, etc.

➢ Lemon zesters -For scraping of lemon peel

➢ Lemon decorators -For channeling lemon skin

➢ Vegetable scoops -For shaping vegetables and potatoes

➢ Butcher’s hooks -For hanging joints etc.

➢ Skewers -For skewering meat, etc.

➢ Brining syringe -For pumping brine into joints

➢ Brinometer -For measuring density of brine

 Layout of typical Larder

For these departmental functions to be effectively carried out, it is essential that:

(1) The room is separate from the kitchen, and located in a cool place. At the same time, it
must be close to the kitchen to avoid undue running about between departments of the
kitchen, which are all closely interrelated.

(2) It should be light, airy and well ventilated, and sufficiently spacious to allow the staff to
carry out their duties in a clean and efficient manner. It must also be able to store prepared
foods and buffets in a cool and hygienic manner.

(3) It must be equipped with the necessary fittings, plant, machinery and tools, in accordance
with the volume and/or quality of the trade of the catering establishment in which it is
situated.

Layout of a Typical Larder

A well-organized larder layout ensures efficient workflow and proper storage. It typically
includes the following sections:
1. Receiving and Storage Area:
• For receiving and inspecting perishable goods.
• Equipped with refrigerators, freezers, and shelving units.
2. Preparation Area:
• Large worktops for slicing, chopping, and assembling dishes.
• Includes tools like cutting boards, knives, and slicers.
3. Charcuterie Section:
• Handles cold cuts, sausages, pâtés, and terrines.
• Equipped with molds, terrine presses, and meat slicers.
4. Salad and Cold Dish Section:
• For preparing salads, hors d’oeuvres, and garnishes.
• Includes mixing bowls, salad spinners, and cold storage for greens.
5. Fish Preparation Area:
• For cleaning, filleting, and storing fish.
• Equipped with filleting knives, scales, and separate refrigeration.
6. Plating and Display Section:
• For assembling and plating cold dishes.
• Includes tools for garnishing and decorating, like piping bags and small molds.
7. Storage Section:
• For keeping non-perishable items like spices, sauces, and dressings.

Common Terms Used in the Larder

1. Aspic: A savory jelly made from stock, often used for garnishing or encasing cold
dishes.
2. Ballotine: A boned piece of meat, typically stuffed and tied, then roasted or
poached.
3. Terrine: A dish made by layering or pressing ingredients into a loaf mold, often
served cold.
4. Galantine: A deboned, stuffed, and poached poultry or meat dish, served cold in
aspic.
5. Charcuterie: The art of preparing cured and preserved meat products such as
sausages, pâtés, and ham.
6. Hors d’Oeuvre: Small, flavorful appetizers served cold or hot before a meal.
7. Crudités: Raw vegetables served with dips or sauces as an appetizer.
8. Garnish: Decorative edible elements added to enhance the appearance and flavor
of a dish.
9. Duxelles: A finely chopped mixture of mushrooms, onions, and herbs, used as a
stuffing or garnish.
10. Blanching: A process of briefly boiling food and then shocking it in ice water to
retain color and texture.
11. Marination: Soaking food in a seasoned liquid to enhance flavor and tenderize.
12. Composed Salad: A salad where ingredients are artfully arranged rather than
mixed.
13. Cold Cuts: Thinly sliced, cured, or cooked meats served cold, often as part of a
platter.
 Larder Control

Larder control refers to the system of managing and supervising operations in the larder (cold
kitchen). The larder is responsible for preparing cold dishes, storing perishable goods, and
ensuring proper utilization of ingredients to minimize waste. Effective larder control ensures
consistency, quality, cost efficiency, and hygiene.

Essentials of Larder Control

1. Efficient Storage Management:

• Proper organization and labeling of ingredients in the cold room.
• Ensuring appropriate storage conditions (temperature, humidity) for meats,
seafood, and dairy.
2. Stock Rotation (FIFO):
• “First In, First Out” system to prevent spoilage and use older stock first.
3. Portion Control:
• Pre-weighing ingredients and portioning dishes to maintain consistency and
control costs.
4. Standard Recipes:
• Using standardized recipes to ensure quality, consistency, and accurate costing.
5. Hygiene and Sanitation:
• Maintaining cleanliness in storage areas and adhering to food safety standards.
6. Waste Management:
• Tracking waste, reusing trimmings where possible, and minimizing discard of
edible ingredients.
7. Inventory Management:
• Regularly updating stock levels and monitoring usage to avoid overstocking or
shortages.

Importance of Larder Control

1. Cost Control:
• Reduces wastage and ensures optimal use of ingredients, directly impacting food
costs.
2. Consistency:
• Ensures that dishes are prepared with uniform quality and portion sizes,
satisfying customer expectations.
3. Hygiene Compliance:
• Minimizes contamination risks by maintaining proper storage, handling, and
cleaning practices.
4. Preventing Spoilage:
• Proper stock rotation and storage help extend the shelf life of perishable goods.
5. Efficient Workflow:
• Organized systems save time and effort, leading to smoother operations in the
kitchen.
6. Customer Satisfaction:
• High-quality, fresh dishes enhance the dining experience, building loyalty.
7. Audit and Control:
• Larder control systems provide accountability, making it easier to monitor and
track ingredient usage.
Devising Larder Control Systems

1. Stock Records:
• Maintain accurate records of stock purchases, usage, and wastage. Use inventory
sheets or software for real-time updates.
2. Menu Planning:
• Design menus based on available stock and seasonal ingredients to reduce
surplus.
3. Portioning and Pre-Preparation:
• Train staff to portion ingredients correctly and follow standard preparation
methods.
4. Monitoring Stock Rotation:
• Use the FIFO system, label ingredients with purchase/expiry dates, and ensure
regular stock checks.
5. Purchase Planning:
• Buy ingredients based on projected usage and avoid over-ordering.
6. Waste Tracking:
• Monitor trimmings, spoilage, and plate waste to identify areas for improvement.
7. Yield Testing:
• Analyze the yield of ingredients (e.g., meat cuts, fish fillets) to understand usable
portions and adjust recipes/costings.
8. Supervision and Training:
• Train larder staff on best practices for storage, handling, and portioning.
Supervisors should regularly audit processes.

The Daily Stock Sheet

The stock and order sheets should be made as simple and easy to keep up to date as possible.
A complicated stock sheet, requiring too much writing, will defeat the whole object of the
exercise, as it will be neglected during busy rush periods, the very time it is most needed.

Department: Larder Section: Horsd’oeuvre Date………….

INWARDS
Items Unit Stock Unit Price Cost

PICK-UPS

The keeping of the stock of food sent in and returned by the Cold Buffet can be
complicated and time-wasting, if one has to measure every gram or
mm. Therefore, it is necessary to accept some rule of thumb, providing this is well supervised.
Note that an experienced Chef du Froid or Chef Garde-Manger should be able to tell at a glance
the weight, or number of portions of a given joint or cold dish, within very narrow margins.
The Butchery department also presents some problems and the stock sheet for this
department needs careful consideration. Fish, salad vegetables, canned foods and dairy
produce, on the other hand, are comparatively easy to control.
The kitchen transfers most cooked items that are leftover from buffets to garde
manger. The larder chef in consultation with the head chef reuses them for decorations,
garnishes or made-up dishes to the best possible extent to avoid wastages.

Liaison with other departments – Larder and main

kitchen

❖ Chef Garde-Manger, are responsible for the ordering, storing and preserving of perishable
stores, keeping stocks up to date, and accounting for such items as meat, fish, poultry,
game etc. which pass through the department on their way from the suppliers to the
kitchen. The bulk of such foodstuff needs dissecting or cleaning, dressing, cutting into the
required joints or portions, and generally preparing for cooking.

❖ The kitchen transfers most cooked items that are leftover from buffets to garde manger.
The larder chef in consultation with the head chef reuses them for decorations, garnishes
or made-up dishes to the best possible extent to avoid wastages.

❖ Preparation of item such as bacon rashers, stuffings, forcemeat, dressings and cold sauces
and savoury butters.

Larder and bakery: Pastry for pies or puddings, and various savouries served from the Larder
department, are best prepared by the Pastry staff, who will be more skilful in such work,
and who are equipped with the necessary apparatus and tools for producing such items.
Savoury fillings as are required by the Pastry chef for such items as sausage rolls, patties, or
pasties, ravioli, etc., will be prepared in the Larder and transferred to the Pastry department as
and when required
 YIELD

Yield is defined as the edible usable part of a food item / raw material, which is
available after preparation / pre preparation and cooking.
A standard yield is the yield obtained when a raw item is processed as per the
particular standard methods of preparation, cooking and portioning of an establishment.
OBJECTIVES
• To establish a standard for the quantity and number of portions obtainable
from a specific item of food.
• To establish a standard for comparison with operating results and thereby
measure the efficiency of the production departments.
• To establish an objective method of further evaluating standard purchasing
specifications.
• To establish a standard cost factor for the item of food.
• To assist in menu costing and pricing.
• To assist in converting forecast requirements into raw material requirements.

IMPORTANCE OF YIELD:
Yield testing and yield factors are important for an establishment for the following
functions:
• To determine product pricing.
• To set purchase specifications and receiving standards.
• To forecast purchase quantity and ordering levels.
• Establishing standard recipes and portion size.
• For setting control standards.
• Comparison of vendor prices and quality.
• Monitoring the usage of raw materials.

YIELD PERCENTAGE / FACTOR:

Yield percentage or yield factor is defined as the percentage of the whole purchase
unit of an item that is available for portioning after any required processing has been
completed.

Yield percentage = number of portions x unit portion size x 100

Purchase quantity
 YIELD TEST
A yield test is performed on each item with respect to the product that needs to be
made from that item.
For example – a yield test may be done for pineapples for pineapple juice and for slices
separately.
Yield testing is a very time consuming but an important process as it helps the
establishment to set its own standard yields for each of the item purchased. This helps to
decide whom to purchase from, determine accurately what output each item gives and set
standards for purchase for each item.
Yield testing is defined as a technique to determine the number of portions produced
after the required processing has been performed. These processes may include trimming,
butchering, cutting, cooking or some combination of these. During these processes fat,
bone and other inedible or unnecessary parts are removed. Also in some cases (roasts, for
example) fat is removed by melting during cooking process. All these processes result in
weight loss and thus the quantity available for portioning / serving weighs less than the
quantity originally purchased.
For effective yield testing, it is important to weigh the item after each set of process
is completed. The two important parts of yield testing are –

BUTCHER’S TEST: The butcher’s test, as the name states is mainly done for meats, fish
and poultry purchased as wholesale cuts. Butcher’s yield: Weight of the meat after
butchering (cutting, trimming, deboning etc) x 100 Raw purchase weight of the meat

COOKING LOSS TEST: No yield testing is complete without determining the weight of
the item that is available for serving or otherwise called the salable weight. Many items
are portioned after cooking. Also there is a considerable amount of weight loss during
cooking in terms of loss of moisture and fat. Thus the primary purpose of cooking loss
test is to determine the standard final yield and thus determine the standard portion size
and cost.

Cooking yield:

Weight of the food ingredients after cooking x 100 Weight of the food ingredients before
cooking

Also, cooking loss tests may be used to compare the results of cooking several pieces at
different temperature or for different lengths of time or in different methods so as to
maximize the yield keeping the quality standards in consideration.
 Once the weight and the value of the salable portion is known, the standard portion size,
the prize and the cost can be determine and the standard can be established.
Factors that are involved in yield testing –

• Purchase weight – the weight of the raw material as purchased to a known

standard and as per specifications.

• Usable weight – that weight of the item that is available for cooking or further
processing after all the unusable and inedible parts are removed. Mainly applies
to meat, fish, and poultry and in some cases to fruits and vegetables.
• Cooked weight – weight of the item after it has been cooked as per standard
procedure.

• Saleable weight – the unit weight / quantity which is served.

Hierarchy of larder staff

Chef de cuisine

Chef de Garde Manger

Chef de froid Le Boucher Chef

Dehors’doeuvres

Commis I, II, III and apprentices under each section

Sub-sections of Larder:
a. Butchery - The work includes:

▪ Cutting, weighing, marking (meat tags), storing and issuing of variety of meats
and sea food such as poultry, lamb / mutton, beef, fish monger, seafood such as
crabs, prawns etc.
▪ Preparation of sausages, forcemeats, cold meats for cold buffet items etc
 b. Storage of perishables: This department is responsible for storage of all perishables in
the hotel such as: Vegetables, Dairy products, meat products, canned products etc.

c. Commissary or cold section: This section is responsible for preparation of :

• Horsd’oeuvres / Appetizers
• Salads and their dressings
• Cold starters such as hummus.
• Crudites with dips
• Canapés
• Fruit and cheese platters
• Non-edible and edible displays such as fruit and vegetable carving,
tallow work etc

Duties & Responsibilities of larder Chef

• Efficient running of the Larder department and for the co-ordination of the work of its
staff.
• Training and discipline of larder staff
• Keeping a record of perishables stored and record of issues to kitchen or other
departments.
• The Chef Garde-Manger must study the menus in advance, so as to be able to order meat,
fish, etc., in time for the foodstuff to be prepared and cleaned and made ready for the
kitchen in time for it to be cooked.
• The Larder Chef is responsible for the efficient storage of food to avoid deterioration and
wastage and for cleanliness and hygiene in the department, to avoid any danger of
contamination and possible food poisoning.
 Salad

Overview

A salad is a dish typically made up of a mix of raw or cooked vegetables, fruits, proteins, or
grains, often served with a dressing. Salads are versatile and can be served as appetizers, side
dishes, main courses, or even desserts.

Categories of Salads

1. Green Salads
• Made with leafy greens as the base (e.g., lettuce, spinach, arugula).
• Examples:
• Caesar Salad: Romaine lettuce, croutons, Parmesan cheese, and Caesar dressing.
• Greek Salad: Tomatoes, cucumbers, onions, olives, and feta cheese.
2. Vegetable Salads
• Focus on raw or cooked vegetables without a leafy green base.
• Examples:
• Coleslaw: Shredded cabbage and carrots with mayonnaise-based dressing.
• Caprese Salad: Sliced tomatoes, mozzarella, and basil with olive oil.
3. Bound Salads
• Ingredients bound together with a thick dressing, often mayonnaise-based.
• Examples:
• Potato Salad: Boiled potatoes with mayonnaise, mustard, and herbs.
• Chicken Salad: Cooked chicken mixed with mayonnaise, celery, and seasonings.
4. Grain and Legume Salads
• Made with grains like quinoa, couscous, or legumes like lentils or chickpeas.
• Examples:
• Tabbouleh: Bulgur wheat, parsley, mint, tomatoes, and lemon dressing.
• Chickpea Salad: Chickpeas with cucumbers, tomatoes, and a lemon-olive oil
dressing.
5. Pasta Salads
• Made with cooked pasta, combined with vegetables, proteins, and dressing.
• Examples:
• Italian Pasta Salad: Rotini pasta, salami, olives, peppers, and Italian dressing.
• Macaroni Salad: Elbow macaroni mixed with mayonnaise, mustard, and
vegetables.
6. Protein-Based Salads
• Focus on proteins like meat, seafood, or tofu as the main ingredient.
• Examples:
• Niçoise Salad: Tuna, hard-boiled eggs, green beans, and olives.
• Shrimp Salad: Boiled shrimp mixed with a light vinaigrette or mayonnaise.
7. Fruit Salads
• Made with fresh or canned fruits, sometimes combined with yogurt or whipped
cream.
• Examples:
• Waldorf Salad: Apples, celery, and walnuts mixed with mayonnaise.
• Tropical Fruit Salad: Mango, pineapple, and papaya with a lime-honey dressing.
8. Dessert Salads
 • Often sweet and made with gelatin, whipped cream, or marshmallows.
• Examples:
• Ambrosia Salad: Oranges, pineapples, coconut, and marshmallows.
• Strawberry Pretzel Salad: Layers of pretzels, cream cheese, and strawberries.

Salad Dressings

Salad dressings enhance the flavor and texture of salads. They can be broadly categorized into:

1. Vinaigrettes
• A mix of oil and acid (e.g., vinegar or lemon juice).
• Examples:
• Balsamic Vinaigrette: Olive oil, balsamic vinegar, Dijon mustard.
• Citrus Dressing: Orange or lime juice, honey, olive oil.
2. Creamy Dressings
• Made with mayonnaise, yogurt, sour cream, or buttermilk.
• Examples:
• Ranch Dressing: Buttermilk, mayonnaise, and herbs.
• Blue Cheese Dressing: Crumbled blue cheese, mayonnaise, and cream.

3. Emulsified Dressings
• Stable dressings made with egg yolk or mustard to emulsify.
• Examples:
• Caesar Dressing: Egg yolks, anchovies, Parmesan, lemon juice, olive oil.
• Hollandaise-Based Dressings.
4. Other Dressings
• Diverse regional dressings.
• Examples:
• Tahini Dressing: Sesame paste, lemon juice, garlic, and water.
• Soy-Ginger Dressing: Soy sauce, sesame oil, ginger, and rice vinegar.

International Salads

1. United States:
• Cobb Salad: Lettuce, bacon, chicken, eggs, avocado, and blue cheese.
• Chef’s Salad: Mixed greens topped with meats, cheeses, and hard-boiled eggs.
2. France:
• Niçoise Salad: Tuna, green beans, potatoes, olives, and anchovies.
3. Italy:
• Panzanella: Bread, tomatoes, onions, and basil with olive oil dressing.
4. Middle East:
• Fattoush: Pita bread, cucumbers, tomatoes, and sumac dressing.
• Tabbouleh: Parsley-based salad with bulgur wheat and lemon dressing.
5. Greece:
• Horiatiki (Greek Salad): Tomatoes, cucumbers, olives, and feta cheese.
6. Asia:
 • Thai Green Papaya Salad (Som Tum): Shredded papaya with lime, chili, and fish
sauce.
• Japanese Seaweed Salad: Seaweed, sesame seeds, and rice vinegar dressing.
7. Mexico:
• Mexican Bean Salad: Black beans, corn, peppers, and cilantro with lime dressing.
• Guacamole Salad: Avocados, tomatoes, and onions.
8. Russia:
• Olivier Salad: Potatoes, peas, carrots, pickles, and mayonnaise.

Salads are an excellent addition to any menu due to their versatility, health benefits, and ability
to cater to diverse palates.
 Sandwich

It’s no good telling you about John Montague, the Fourth earl of sandwich. The Earl’s
gambling affliction was such that he would enter in 24 – hour betting marathons, during
which he would not remove himself from the table for any reason. Any eating had to be
quick and not distracting to the task. The earl asked the butler to serve butter and cheese.
His chef placed the cheese in between the bread slices and the rest…..IS SANDWICH!!

A sandwich may be many things- it can be a delicious bit of nonsense that makes you ask for
more. It can be prim and proper and just the slightest bit stodgy- or staunch and hearty-or it
can be an empty promise.
A sandwich is a perfect balance of –

• Temperature – HOT OR COLD

• Texture- CRUNCHY, CHEWY, SMOOTH, WET , DRY

• Flavor- INTEGRITY OF VARIOUS COMPONENTS

• Appearance- SIMPLE AND CORRECT

Parts of Sandwich:
1. Bread:

Various types of bread are used for sandwich.

a) Pullman or sandwich loaf of white bread is the most popular because of
its neutral flavor.
b) Rolls –including hard and soft rolls, hamburger and hot dog rolls and long rolls
for ‘submarine’ sandwich.
c) French bread-slit horizontally.

d) Whole wheat bread

e) Rye bread or pumpernickel

f) Pita (or unleavened) bread

g) Raisin, fruit and nut, cinnamon bread.

The breads used for making sandwiches must be chosen carefully.

• Always select fresh bread that has a close smooth crumb and good flavor and
moistness.
• The bread should be capable of being picked up without bending or loosing
 filling.
• Bread should be around 12 hours old when making sandwiches otherwise it
will be too soft.
• 3/8 “to 5/8” is the thickness range most commonly used for sandwiches.

STORAGE AND HANDLING OF BREAD

A. Purchase only the amount of bread that can be used in one day

B. If excess bread is purchased, old and new supplies should be separated each
day. Old bread should be set aside for toasting and grilling
C. Store soft crusted bread in it original wrapper to protect against odor
absorption, moisture loss or excessive dampness. Hard-crusted breads may be
stored without wraps in the area which has free air circulation. These breads
have a shorter storage life.
D. Refrigerating bread makes it stale. If it is to be kept for more than one day
it should be frozen.
E. Bread is best stored at room temperature at 68-80 degrees F. Away from
heat

2. Spread:
Plain butter, compound butters such as anchovy, tomato, mustard onion, garlic and
mayonnaise, cheese spread.

The spread is the simplest of the ingredients for the sandwiches. Spreads serves
three purpose for the bread-
A. The spread acts as a sealant for the bread forming a moisture barrier
between it and the filling.
B. Flavor is another purpose of the bread
C. The spread also adds moisture to the sandwich improving it mouth feel.
The attributes of a good spread are –
• The spread should be soft enough to spread thinly and evenly
with a butter knife.
• The spread should be rich and moist to give a rich mouth feel
STORAGE AND HANDLING-

A. All spreads should be stored under refrigeration to inhibit the microbial growth
B. Mayonnaise if commercially procured should be refrigerated on opening the bottle.

3. Filling:
Such as smoked salmon, prawns, lobster, ham, tongue, brisket corned beef, roast
beef lamb, pork, salami, mortadella, roast chicken, duck, turkey, and eggs, dry &
creamed cheeses. The purpose of the fillings is to provide –
• The predominant flavor

• Moisture
• The main body and the nutrients
• Substance and bulk
• Complexity in the combination of flavors. The
basic guidelines for the fillings are –

A. 1/3 to ½ of the total weight of the sandwich should be the filling.

B. Filling should be pleasantly flavored.

C. Filling must be tender in nature.

D. Filling should always be of deboned meats and not bone-in

E. Fillings must be easy to eat

F. Fillings should not hang over the sides of the sandwich STORAGE

AND HANDLING OF THE FILLINGS-

• Avoid slicing meat fillings too far in advance as they tend to dry out and loose the
flavor and moisture.

4. Garnish:
Like lettuce, tomato, watercress, spring onions, radishes, gherkins, cucumber and
parsley.
 The sandwich is without a doubt a favorite lunchtime food. For the typical
customer, one who is hungry and in a hurry, the sandwich is the ideal food; quickly
made and served, convenient and adaptable to many variations, that it satisfies
nearly every palate and nutrition requirement. Sandwiches have long been the
domain of the pantry department, along with salads and other cold dishes.
Preparing sandwiches to order is one of the fundamental skills required in a modern
food service.

Types of Sandwich

COLD SANDWICHES- are of two types.

A. .CLOSED COLD SANDWICH- Can be defined as those having two slices of

bread or two halves of the roll ( which can be toasted also) , which have a spread
applied and are filled with a cold filling. These can be sub-grouped into 3 types-

Simple- have only one filling and the freshest ingredients should be used. The quality of
the filling and the nature of the bread and spread are what can make this sandwich come to
life. Remember, only the freshest bread should be used. Along with the main filling you
may also add a secondary filling such as a leaf of lettuce or a slice of tomato.

Combination- Are those which have more than one primary filling. A BLT ( bacon, lettuce
and tomato sandwich ) is a typical example. Submarines also fall in this category which is
a combo of cold cuts, vegetables and cheese on a special bun. It is usually sprinkled with
Italian type dressing.

Multi-Decker - these have more than two slices of bread or a roll split more than once. The
club sandwich is a classical example which has three pieces of toasted bread , bacon,
lettuce, tomato and turkey filling. The toast is layered with mayonnaise. The sandwich is
cut into quarters and served.

B. COLD OPEN SANDWICHES: Are the single slice of bread with attractively arranged
fillings on top with the garnishes. These are the larger versions of canapés. The Danish
smorrebrods are the excellent examples of these.

FEW EXAMPLES OF THE CLOSED SANDWICHES ARE AS UNDER

1. Conventional, closed or lunch box sandwich which consists of 2 sliced of bread with any
filling meat poultry, egg, vegetables or cheese and cut into triangle, served in bars, cafes,
snacks bars and restaurants.
2. Tea sandwich- This has much lighter fillings. White or brown bread can be used. These
sandwiches are cut into much small squares, fingers and triangles. The crust is always
removed.

3. The buffet Sandwich are similar to the conventional sandwich but are cut into fancy shapes.
This obviously results in wastage and can be used only when costs permit.

4. Continental or French Sandwich- consists of a crusty. French stick, cut into half and well
buttered, with either a single savory filling or a mixture of savory fillings. Garnish with
lettuce, tomato, cucumber. It is then cut into small strips so that it is easily picked up.

5. Double Decker, Three Decker or Club Sandwich- If you top and ordinary closed sandwich
with an extra layer of filling and cover this with another slice of bread, you have a club
sandwich, also known as Three Decker(counting the sliced of 3) or Double Decker (counting
the layer of filling) club sandwich a distantly related to ribbon sandwich and are good for a
heart appetite. Their fillings should be substantial and there must be balance between the
fillings. eg. Ham and egg, chutney and cheese. The best club sandwich are made with toast.
They are cut diagonally and secured with cocktail stick on which is spread an olive or a slice
of gherkin.

6. Open Sandwiches- Technically speaking, there is no such thing, A sandwich must consist of
2 slices of bread. If the top slice is missing, it become –well, what does it become? –a
‘garnished’ piece of bread?, half a sandwich? Occurs. This is referred to as a continental
sandwich. Until a better name is invented, we will have to go on calling them open
sandwiches. They can be divided into 2 groups- slices of buttered bread topped with a spread
and then trimmed, or the second more elaborate kind, which is really a series of small,
individual hors d’ oeuvre arranged for convenience sake on slices of buttered bread. Please
remember that primarily the open sandwich is not made for display or exhibition. It should
be good to look at- yes –but it should please the eye as well as the palate.

7. Fancy Sandwich

Ribbon
Rolled sandwich
Chequer board
Mosaic sandwich
Pinwheel
Sandwich gateau

Canapes
is Not really a sandwich but a small pieces of toast (brown or white) or biscuits or puff
pastry sheets buttered and topped with meat, fish, poultry, vegetables.

Hot Sandwich- again not really a sandwich but a snack or meal but since bread is used, it is
classified as a sandwich. They vary from the English ‘Bookmarker’ to the French Croute
(croque) monsieur. It will also include internationally famous sandwich like the German
Strammer Max and the Swedish Lindstrom.

There are 3 primary characteristics of hot sandwiches

• Hot sandwiches should be served hot
• They must remain hot throughout
• Hot sandwich can have a hot sauce as an accompaniment.
A hot sandwich can be closed or open

SIMPLE CLOSED HOT SANDWICH VARIATIONS

1. STEAK SANDWICH – This is the 6-10 oz steak cooked to the guest order or doneness and
served on a large roll with a lettuce , tomato and onion garnish. It may be accompanied by
Horseradish sauce or mustard sauce.

2. HOT DOG- 6-12 per pound sausage served on a special roll. It can be topped with a hot
topping such as chilli or cheese sauce, or with cold topping cheese, coleslaw, and
accompanied with chopped onions, and other condiments – catsup and mustard.

3. HAMBURGER- 2-6 oz patty of ground beef , broiled, fried or grilled to order , served on a
round bun with a lettuce, tomato and onion slices and the appropriate condiments . over the
time many variations have been developed .

4. GRILLED CLOSED SANDWICHES- is two slices of bread encasing the filling. The casing
is buttered on the outside top and bottom and then placed on the griddle or in a pan to brown
on both the sides. A grilled cheese sandwich is a perfect example.

5. FRIED CLOSED SANDWICH – are two pieces of bread encasing some type of filling which
has been dipped into an egg mixture and then deep fried or pan fried till golden brown. They
are often finished in an oven to ensure that the interior is hot. The frying should be done at
375 degrees F.
6. OPEN HOT SANDWICHES- Are prepared with the bread or toast laid side by side with the
filling exposed on the surface of both sides. The sandwich is then heated throughout.

General Hints of Sandwich making

1. Soften the butter before spreading it.

2. Smooth fillings such as cream cheese spread easiest at room temperature. If

certain fillings need to be made in advance and refrigerated, leave them for
some time at room temperature before spreading.
3. Use a palette knife for easy spreading.
4. Ideally, bread should be between 12-24 hours old.

5. Butter both sliced of the bread which forms the sandwich.

6. Buy sliced bread wherever possible – it’s neater and quicker.

7. If you are slicing the bread yourself, pile up the slices in the order they have been cut.
8. Use sufficient filling for each sandwich –the label should not be the only means of
identification.
9. Meat should be free of all gristle and excessive fat.
10. Beware of dry meat. Moisten with lemon juice (fish), mayonnaise (vegetables) or aspic
jelly (meats). When making roast beef sandwiches, its best to leave the meat
underdone.

11. Once cut, wrap sandwiches in a wax paper, foil, or cling wrap to keep them fresh.
Keep together, lots of identical fillings and label each batch. Keep wrapped but do not
store in the refrigerator. A damp napkin wrapped around each batch is a good safeguard
against dryness, but not necessary when using foil.
METHODS OF PREPARATION-

12. The preparation of quality sandwich is more than placing a piece of filling between
two slices of bread.

13. Misc- en- place is the key to the success in this endeavor.

14. Normally the sandwich has to be served as soon as prepared.

15. Speed is the main reason for the popularity of the sandwich. Portion controlling the
bulk production is most important. Thus pre- portioning of the ingredients is very
important

16. A great deal of handwork is involved in sandwich making. Therefore work flow must
be smooth and easy.

17. Arrange the bread slices in a row on a long table

18. Put the chosen spread on all the slices

19. Place the fillings on the alternate slices evenly and neatly.

20. Put the garnishes if required

21. Top the filled side of the bread with the alternate side.

22. Stack two or more sandwiches and remove the crust or to cut them into the desired
shapes.

23. Wrap the sandwiches with a wrap to prevent the bread from drying out
 PRESENTATION AND LAY-OUT

The basics of good presentation are the key to good sandwich making.

24. The sandwiches should be evenly cut

25. The plates or platters used for sandwiches should be of a suitable size Normally the
cold sandwiches can be served on a bed of shredded cabbage or lettuce

26. The platters can be lined with a few slices of cucumber and tomatoes

27. The dips or sauces can accompany the sandwiches

28. The best combination with sandwiches is to give wafer potatoes as an

accompaniment.

Savories on Toast:

1. Anchovies on toast: Toast the bread and lay the anchovy fillet side by side. Trim the toast.
Finish with heated oil from the anchovies. Decorate with sieved hard boiled yolk of egg and
chopped parsley.

2. Sardines on toast : Split sardines in half and remove backbone. Lay head to tail on toast.
Finish with the oil from the sardines.

3. Buck rarebit: 3 garnished with a poached egg.

CANAPES: These are shaped pieces of bread approx. 6mm (1/4 i; n) thick, brushed over with
melted butter and placed under a salamander and colored on both sides. It could be shallow
fried.

Canape’ baron: Garnish with slices of fried mushrooms, grilled bacon and poached bone
marrow.

Canape’ Ritchie: Creamed haddock, garnished with slices of hard boiled egg.

Canape’ Que vadis: Grilled roes garnished with small mushroom heads.Canape Nina : Half
small grilled tomato, garnished with mushroom head and a pickled walnut.

Angels on Horseback: Poached oysters wrapped in streaky bacon and grilled on skewers.

Devils on Horseback : stoned cooked prune, the inside stuffed with chutney and sprinkled with
cayenne. Wrap in streaky bacon and grill on a skewer.
5. CROUTES :

Scotch Woodcock: Scrambled egg garnished with a trellis of anchovy and studded with capers.

C. Derby: Spread with ham puree and garnish with a pickled walnut.

C. Windsor: Spread with ham puree and garnish with small grilled mushrooms.
Tartlettes (round) or Barquettes (oval): There are normally made from unsweetened short
crust pastry.

Charles V: Soft roes mixed with butter and covered with a cheese soufflé mixture. Bake in the
oven.

Favorite: Fill with cheese soufflé mixture and slices of truffle. Garnish with slices of fish
tails & prawns.

Bouchees : Small puff pastry cases. A small edition of a vol-au-vent.

Various fillings as: shrimp, prawn, lobster and haddock.
Indienne : Filled with curried shrimps and chutney.
Souffles: Made in soufflé dishes. Various flavors such as mushroom, spinach, sardine, haddock,
cheese etc.

Flan: Made from unsweetened SCP.

Quiche Lorraine: Flan made from unsweetened SCP (short crust pastry)& filled with rashers of
streaky bacon and slices of cheese. Covered with a savory egg custard mixture and baked. Serve
hot.
 History of Smørrebrød and Smorgasbord

Smørrebrød (Danish Open-Faced Sandwiches):

• Origins: Smørrebrød, meaning “buttered bread,” originated in Denmark during

the 19th century. It became popular as a practical way for farmers and workers to
have a portable, filling meal. They would pile leftover meats, fish, and cheeses on
rye bread.
• Evolution: By the late 19th century, smørrebrød gained popularity in Danish
culture, evolving from a simple farmer’s meal to an elaborate and artistic dish
served in restaurants.
• Cultural Significance: Today, smørrebrød represents Danish cuisine’s focus on
fresh, high-quality ingredients and careful presentation. It is a national dish often
enjoyed during holidays, celebrations, and casual dining.

Smorgasbord (Swedish Buffet):

• Origins: Smorgasbord (meaning “buttered table”) has roots in 16th-century

Sweden as a “brännvinsbord” (a table of snacks served with schnapps). Initially,
it was a pre-dinner appetizer buffet that featured cold dishes like bread, butter,
cheese, and herring.
• Evolution: By the late 19th century, smorgasbord became a meal in itself,
incorporating hot dishes. It gained international fame during the 1939 New York
World’s Fair, where Swedish restaurateurs introduced it to a global audience.
• Cultural Significance: Smorgasbord is a hallmark of Swedish dining, often
featured during holidays like Christmas (“Julbord”) or midsummer celebrations.

Preparation and Presentation – Classical and Contemporary

Smørrebrød Preparation and Presentation

Classical Approach:
1. Base: Always made with rye bread (rugbrød) as it is firm and nutty in flavor.
2. Toppings: Layers of cold meats, pickled herring, cured salmon, hard-boiled eggs,
liver pâté, and cheeses.
3. Garnishes: Pickles, capers, dill, and onions are traditional. The presentation
focuses on neat layers and symmetry.
4. Service: Smørrebrød is often served cold, with specific combinations like:
• Herring with onion, dill, and egg.
• Roast beef with remoulade and crispy onions.
• Liver pâté with bacon and mushrooms.

Contemporary Approach:
1. Base: Rye bread remains traditional, but contemporary chefs sometimes use
sourdough or even gluten-free bread for innovation.
2. Toppings: Modern variations incorporate global ingredients like avocado,
smoked duck, or truffle oil.
 3. Garnishes: Microgreens, edible flowers, and creative sauces add color and
freshness.
4. Presentation: Emphasis is placed on artistic plating with vibrant colors and
diverse textures.

Smorgasbord Preparation and Presentation

Classical Approach:
1. Structure: A traditional smorgasbord consists of 5 courses served in a specific
order:
• Cold Fish Dishes: Pickled herring, smoked salmon, gravlax, and shrimp.
• Cold Meats: Sliced ham, roast beef, pâtés, and sausages.
• Warm Dishes: Meatballs, small sausages, or baked fish.
• Cheeses: A variety of soft and hard cheeses with crackers and bread.
• Desserts: Sweet pastries, fruit, or puddings.
2. Accompaniments: Rye bread, butter, and mustard are staples.
3. Service: Guests serve themselves in small portions, with emphasis on taking
courses in order.

Contemporary Approach:
1. Structure: Modern smorgasbords are less rigid in their sequence and incorporate
international influences such as sushi, charcuterie, or plant-based options.
2. Fusion Dishes: Combining Swedish classics with modern techniques, e.g.,
herring tartare or gravlax tacos.
3. Interactive Elements: Live carving stations, make-your-own dishes, or pairing
stations (e.g., schnapps and herring).
4. Presentation: Plates and platters are designed with a focus on aesthetics, using
tiered serving trays, minimalist arrangements, and bold colors.

Comparison of Classical and Contemporary Styles

Both smørrebrød and smorgasbord have evolved to balance tradition with innovation,
showcasing Nordic heritage while adapting to contemporary tastes.