1. RECIPES & COOKING METHODS Food Production

2. Key Terms Food Production Consistency Recipe Yield Standardized Recipe Measuring Processing Pre-portioned items Beverage Brining Ceviche Drying Fermentation Marinating Pickling Salting Smoking Souring Sprouting Sugaring Chopping Dicing Grinding Julienning Kneading Mincing Peeling Shaving Blending Basting Grating Mixing

3. 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 built The 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

4. 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

5. 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!!!!

6. Food Production: What’s the Difference? The only difference between food production in your home and in a restaurant is quantity

7. 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)

8. Standardized Recipes How can foodservices get consistency? The major tool is the standardized recipe A recipe is a set of instructions for preparing a food item It includes information about ingredients, equipment, cooking methods, and yield Yield is the amount of food that a recipe produces

9. 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)

10. Chocolate Chip Cookies Prep Time: 20 minutes Cook Time: 10 minutes Ready In: 30 minutes 30 Min Yields: 5 dozen Ingredients 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

11. 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

12. 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

13. 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

14. Beverage Preparation A beverage is a food that is drinkable Beverages include:  Coffee  Tea  Cocoa  Soft Drinks  Milk  Fruit Drinks  Alcoholic Beverages Beverage service is a significant part of any meal or snack They can be served:  Before a meal  During a meal  After a meal

15. 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.

16. 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

17. 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.

18. 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

19. 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 steam The 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.

20. Chemical Techniques  Brining  Ceviche  Drying  Fermentation  Marinating  Pickling  Salting  Smoking  Souring  Sprouting  Sugaring ●The chemical techniques involved in food production include:

21. 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

22. 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

23. 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

24. Mechanical Techniques  Chopping  Dicing  Grinding  Julienning  Kneading  Mincing  Peeling  Shaving  Blending  Basting  Grating  Mixing ●The mechanical techniques involved in food production include :

25. 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

26. 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

27. 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

28. FOOD PRODUCTION THE END