RECIPES & COOKING METHODS

Food Production

Key Terms

Food ProductionConsistencyRecipeYieldStandardized

RecipeMeasuringProcessingPre-portioned

itemsBeverageBrining

Ceviche Drying Fermentation Marinating Pickling Salting Smoking Souring Sprouting SugaringChopping Dicing

Grinding Julienning Kneading Mincing Peeling Shaving Blending Basting Grating Mixing

Kitchen Meeting the Needs

When a restaurant is first planned, the target market, concept, theme, type of food, and service are chosen

Then the kitchen facility is builtThe kitchen staff must be able to prepare the foods

on the menu The kitchen must have the equipment needed to

cook the type of food the restaurant will serve

Prepare fried foods with only a grill

Kitchen Timing

The kitchen staff must also be capable of preparing the food on the menu in the time available A menu item that is complicated and takes a long time

to prepare will not be a good idea for a quick-service restaurant

If a fine-dining restaurant chooses to serve a complicated dish, it must ensure that the staff knows how to prepare it

Food Production

A variety of food production methods should be used in menu planning

Food production is the process of changing raw foods into menu items

In order to offer a variety in preparation, a restaurant can offer: Fried foods Baked foods Sautéed foods Raw foods (salads) Steamed foods

Make the menu interesting!!!!

Food Production: What’s the Difference?

The only difference between food production in your home and in a restaurant is quantity

Standardized Recipes: Consistency

A major challenge in the foodservice industry is consistency

Consistency is the quality of producing the same result every time

Every time a food item is made, the result is exactly the same in terms of quality and quantity (amount provided)

Standardized Recipes

How can foodservices get consistency?The major tool is the standardized recipeA recipe is a set of instructions for preparing

a food itemIt includes information about ingredients,

equipment, cooking methods, and yieldYield is the amount of food that a recipe

produces

Standardized Recipes

A standardized recipe is a recipe that has been tested for consistency

Is includes detailed instructions so that anyone with basic cooking skills can make the recipe

A standardized recipe should include the following information: Each ingredient, including spices Precise amounts of each ingredient Preparation instructions in detail Portion size Yield (number of portions)

Chocolate Chip Cookies

Prep Time: 20 minutesCook Time: 10 minutesReady In: 30 minutes30 MinYields: 5 dozenIngredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 1/2 cup white sugar 1 cup packed brown sugar 2 eggs 1 1/2 cups chopped pecans 1 1/2 cups semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda and salt with a fork. Set aside.

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the bourbon. Stir in the flour mixture just until blended. Fold in pecans and chocolate chips. Drop by large spoonfuls onto ungreased baking sheets.

Bake in the preheated oven until the edges are lightly browned, about 10 minutes. Cool on the cookie sheet for a minute, then remove to wire racks to cool completely.

Example of a Recipe

Preparation

Items are prepared for final cooking in the food preparation area

The food preparation area is often divided into six areas: Meat/ fish/ poultry Vegetable Salad Sandwich Bread Dessert

The goal of these preparation areas is to prepare quality items in quantities that can meet customer demands

Preparation

Preparation often consists of measuring and processing

Measuring is using a measuring tool to get the correct amount of an ingredient

Measuring tools include: Measuring Spoons Measuring Cups

Processing includes cleaning and changing the form of food

Preparation

Some restaurants purchase pre-portioned items

Pre-portioned items are items that have already been washed and cut or measured

This saves labor costs as well as preparation time and space

Beverage Preparation

A beverage is a food that is drinkableBeverages include:

Coffee Tea Cocoa Soft Drinks Milk Fruit Drinks Alcoholic Beverages

Beverage service is a significant part of any meal or snackThey can be served:

Before a meal During a meal After a meal

Fried Foods

Deep frying is a cooking method in which food is submerged in hot oil or fat.

This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used.

Deep frying is classified as a dry cooking method because no water is used.

Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly.

Baked Foods

The technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven

Many commercial ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food, and one for broiling or grilling, heating mainly by radiation

The baking process does not require any fat to be used to cook in an oven

Sautéed Foods

Sautéing is a method of cooking food, similar to stir frying, that uses a small amount of fat in a shallow pan over relatively high heat.

Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking.

Food that is sautéed is browned while preserving its texture, moisture and flavor.

If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce.

Raw Foods (salads)

Uncooked, unprocessed food

includes a selection of raw fruits, vegetables Nuts Seeds (including

sprouted whole grains such as gaba rice)

Fish (such as sashimi) Meat (such as carpaccio)

Carpaccio

Sashimi

Vegetable Salad

Nuts

Gaba Rice

Steamed Foods

Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and

capable of cooking almost all kinds of food.Steaming works by boiling water continuously, causing it to

vaporize into steamThe steam then carries heat to the nearby food, thus cooking

the food. The food is kept separate from the boiling water but has direct

contact with the steam, resulting in a moist texture to the food.

Chemical Techniques

Brining Ceviche Drying Fermentation

Marinating Pickling Salting Smoking

Souring Sprouting Sugaring

●The chemical techniques involved in food production include:

Chemical Techniques

Brining is a process similar to marination in which meat is soaked in brine before cooking

Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used.

Drying is a method of food preservation that works by removing water from the food

Fermentation is food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof

Brining

Ceviche

Drying

Fermentation

Chemical Techniques

Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking

Pickling also known as brining or corning is the process of preserving food by anaerobic fermentation in brine

Salting is the preservation of food with dry edible salt

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood

to

Marinating

Pickling

Salting

Smoking

Chemical Techniques

Souring uses exposure to an acid to effect a physical and chemical change in food.

Sprouting is the practice of germinating seeds to be eaten either raw or cooked

Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar

Sugaring

Sprouting

Sour Cream

Mechanical Techniques

Chopping Dicing Grinding Julienning

Kneading Mincing Peeling Shaving

Blending Basting Grating Mixing

●The mechanical techniques involved in food production include:

Mechanical Techniques

Chopping is a culinary knife cut in which food is cut into pieces

Dicing is a culinary knife cut in which the food item is cut into small blocks or dice

Grinding is reducing to fine particles, by pounding or crushing

Julienning is a culinary knife cut in which the food item is cut into long thin strips

Diced

Grinding

Julienne

Chopped

Mechanical Techniques

Kneading is a process in the making of bread or pasta dough, used to mix together the ingredients and add strength to the final product

Mincing is a food preparation technique in which food ingredients are finely divided

Peeling also known as rind or skin, is the outer protective layer of a fruit or vegetable which could be peeled off

Shaving is a food preparation technique in which food is cut with a blade into slithers

Skinned Chicken

Minced Garlic

Kneading

Peeled Apple

Shaved Vegetables

Mechanical Techniques

Blending is mixing ingredients smoothly and inseparably together

Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade

Grating is shredding foods into fine pieces

Mixing is blending ingredients together

Blending

Basting

Grating

Mixing

FOOD PRODUCTION

THE END