Download 4. Technological Advancements

Technological
advancements
4. Technological Advancements
Kitchen Design:
Industrial kitchen should be designed in relation to:
•
Safety aspects
•
Ease of cleaning
•
Ergonomics – that all tasks can be carried out as efficiently as possible.
Equipment:
Identify pieces of large and small equipment. Equipment is used so that food can
be produced in large amounts in a efficient, effective, hygienic and safe
manner. Staff must always be trained on the safe use of equipment. It is
beneficial to use energy saving devices as this has an impact on energy
conservation and the environment.
Food Processing:
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4. Technological Advancements
Food Processing:
4. Technological Advancements
What are smart foods?
Smart foods are those that have been
developed through the invention of new or
improved processes, for example, as a result
of man-made materials/ingredients or human
intervention; in other words, not naturally
occurring changes.
Smart foods may:
have a function, other than that of providing
energy and nutrients;
perform a particular function never achieved
by conventional foods;
have been developed for specialised
applications, but some eventually become
available for general use.
4. Technological Advancements
Smart foods include:
1. Modified starches.
2. Functional foods, e.g. cholesterol lowering spreads,
probiotic yogurts, fortified eggs.
3. Meat analogues, e.g. textured vegetable protein
(TVP), myco-protein and tofu.
4. Encapsulation technology, e.g. encapsulated
flavours in confectionery
5. Modern biotechnology, e.g. soy bean, tomato plant,
modified enzymes, e.g. chymosin.
Meat Analogues
Ingredients that mimic the organoleptic properties of meat.
Myco-protein is
used in fillets to
provide a
‘chicken like’
texture.
Tofu absorbs flavours, so is used as a
meat alternative in stir-fries.
TVP is used in vegetarian shepherd’s
pie to provide the main source of
protein.
Genetically Modified Foods
Specific changes to a plant or animal at a genetic level.
Potatoes can be
altered to reduce the
absorption of fat
during frying.
Maize is modified to control pests,
minimising crop damage.
Chymosin, a modified
enzyme, is used to produce
‘vegetarian’ cheese.
Encapsulation Technology
The coating of a particle with an outer shell.
Jellybeans use encapsulated flavours for
enhanced sensory appeal.
Some breads use
encapsulated
leavening agents
to prevent
premature
release and
reaction.
Specially formulated ‘sports’ bars
are fortified with encapsulated
nutrients.
Functional Foods
Foods that contain an ingredient that gives health promoting properties.
Some eggs contain Omega-3 fatty acids, known
to benefit heart health.
Specially formulated spreads help to
lower cholesterol levels in the body.
Probiotic drinks are designed to
improve the health of the large bowel.
Modified Starch
Starches that have been altered to perform additional functions..
Modified starch is used in ‘cup-asoups’ to improve mouth-feel,
thicken the drink/sauce with the
addition of boiled water, and blend
uniformly with no lumps.
The noodles in ‘pot snacks’ are
pre-gelatinised, so boiled water
will re-heat and 'cook' them.
Modified Starch
Starches that have been altered to perform additional functions..
Modified starch is used as a fat
replacer in low-fat meals.
Pre-gelatinised starch is
used to thicken instant
desserts without heat.
To prevent ‘drip’ after a pie is
defrosted, modified starch is
used in the sauce.
4. Technological Advancements
Marketing Techniques:
Restaurants use many different types of marketing to encourage
consumers to choose their product:
1.
Promotions
2.
Advertising
3.
Direct Mail
4.
Merchandising – displaying products appealingly
5.
Packaging Materials:
Different materials are used for different purposes:
1.
Biodegradable
5.
Aluminium Foil
2.
Recycled
proof
6.
Cardboard & oven
3.
Vacuum packed (the air removed)
4.
Cling film
paperboard.
7.
Plastics
4. Technological Advancements
Computer Applications:
The most valuable thing for any business is up to date information.
Therefore computers are vital. They can be used for:
1.
Computer Operations software packages used for Point of Sales (tills),
and management systems. Used for stock control, pricings, ordering,
accounts can be kept more accurately etc.
2.
Menu Design and Nutritional Analysis
3.
Internet to keep up to date and monitor competitors, marketing of the
restaurant on a website.
4.
Keeping customer details
5.
Keeps information securely and reduces the amount of paper