Download Quality In Food Production

Quality in Food Production
4
OH 4-1
 Food Production
Chapter Learning Objectives
 Describe processes to enhance food quality during
preparation.
 Describe ways to enhance food quality during cooking.
 Review advantages/disadvantages to alternative
cooking methods for different foods.
 Describe classic sauces and other types of sauces.
 Explain how to select garnishes and accompaniments.
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Classic Round and Stick Vegetable Cuts
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Cube Vegetable Cuts
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Additional Vegetable Cuts
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Preparing Meat
 Tenderizing breaks down connective tissue.
 Methods that do not involve a liquid
 Scoring
 Pounding
 Blade or needle tenderizing
 Marinating involves soaking meat in a liquid
seasoned with herbs and spices.
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Preparing Meat continued
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Preparing Meat continued
 Aging—usually applied only to beef
 Wet aging uses an airless plastic bag under
refrigeration.
 Dry aging requires special coolers and is done by
specialty vendors.
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Preparing Meat continued
 Curing adds flavor and preserves meat.
 Uses salt and other chemicals and seasonings
 Smoking adds a characteristic smell to
previously cured food.
 Requires a source of smoke and heat
 Brining tenderizes and plumps lean meat.
 Involves soaking in salted water, sugar, and spices
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Three Methods for Processing Meats
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Cooking Methods Enhance Food Quality
 The correct method considers the type of meat
or other ingredient and requires the cook to
know the product.
 Kitchen considerations include
 Cooking time
 Amount of oven and stove space required
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Basic Cooking Method 1—Moist Heat
 Boiling
 Simmering
 Poaching
 Steaming
 Blanching
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Advantages/Disadvantages
of Moist Heat Cooking
Method
Good for
Bad for
Boil
Dense, tough meat,
root vegetables
Fish, delicate
vegetables or fruit
Fish, poultry,
delicate vegetables
Fish, vegetables,
especially greens
Vegetables,
especially greens
Already tender products
with high water content
Dense, tough meat
Simmer
Poach
Steam
Blanch
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Dense, tough meat
Dense, tough meat
Dense, tough meat
Basic Cooking Method 2—Dry Heat
 Broiling
 Grilling
 Baking and roasting
 Sautéing
 Pan-frying
 Deep-frying
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Advantages/Disadvantages
of Dry Heat Cooking
Method
Good for
Bake/roast
Whole fish, seafood
Bad for
Tough meat, leafy
vegetables
Broil
Meat, fish, sturdy
Soft or too-small
vegetables, some fruit
products
Deep-fry/fry Product with high starch Tough meat, leafy
content
vegetables
Grill
Meat, fish, sturdy
Soft or too-small
vegetables, some fruit
products
Sauté
Universal
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Basic Cooking Method 3—
Combination Method
 Braising
 Stewing
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Advantages/Disadvantages
of Combination Cooking
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Method
Good for
Bad for
Braise
Tough meat, root
vegetables; used for
large pieces of meat
Tender products,
products with high
water content
Stew
Tough meat, root
vegetables; meat is
usually in small
pieces
Tender products,
products with high
water content
How Would You Answer
the Following Questions?
1. Another word for “vacuum packaging” is
_______.
2. Poaching is a _______ heat cooking method.
3. The dry heat cooking method that involves
applying heat from below is called _______.
4. The two classic combination cooking methods
are _______ and _______.
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Flavoring and Seasoning
 Flavoring involves adding herbs and spices.
 Herbs are leaves of plants and may be fresh
or dried.
 Spices come from seeds of plants and are almost
always dried.
 Seasoning refers to adding salt and pepper.
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Sauce Basics
 Sauces complement a dish and bring out its
best qualities.
 Sauces are liquid based and generally have a
thickener to make them thicker:
 Roux—mixture of equal parts of flour and butter
 Slurry—combination of cold liquid and cornstarch
 Liaison—made of heavy cream and egg yolk
 Arrowroot—starch used in modern sauces
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Roux
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Classic Sauces
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Small and Modern Sauces
 Small sauces are derived from the classic
sauces by adding different flavorings.
 Modern sauces are based on vegetables and
fruits, and their textures vary from smooth to
chunky.
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Other Types of Sauces
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Sauces for Main Courses
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Garnishes
 Garnishes are usually prepared separately with
different cooking techniques than those used for
the “center of the plate” (entrée).
 Three important garnish concerns:
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
Appearance (visual impact)

Texture (to complement the entrée)

Aroma (refreshing but not strong)
Accompaniments
 Must meet the same quality standards as
the food
 Should complement the main dish
 Remember the guideline of “3 x 3 + 3”:




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Three colors on a plate
Three textures on a plate
Three flavors on a plate
Three temperatures on a plate (desserts or
appetizers only)
Main Courses and Accompaniments
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Convenience Foods
 Can be of high quality and can be stored a
long time
 Useful for items sold in small quantities or not
used often
 Can save time and money by reducing
equipment and labor
 Often hard to distinguish from food cooked “from
scratch”
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Maintaining Food Quality After Cooking
 Managers must ensure that food meets quality
standards. To do so:
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
Check plates and presentations against menu
descriptions.

Consider ways to ensure quality through all stages
in the flow of food.
How Would You Answer
the Following Questions?
1. Flavorings made from the seeds of plants are
called _______.
2. _______ is a classic (mother) sauce made from
blond roux.
3. _______ sauces are based on vegetables and
fruits.
4. The guideline, “3 x 3 + 3,” refers to three
_______, three _______, and three _______
on a plate.
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Key Term Review
 Aging
 Dry aging
 Blade tenderizing
 Kosher salt
 Brining
 Mallet
 Connective tissue
 Marinade
 Curing
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Key Term Review continued
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 Marinating
 Smoking
 Needle tenderizing
 Tenderizing
 Pounding
 Vacuum packaging
 Scoring
 Wet aging
Key Term Review continued
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 Baking
 Broiling
 Blanching
 Browned
 Boiling
 Combination method
 Braising
 Deep-frying (basket,
swimming)
Key Term Review continued
 Deglazing
 Herbs
 Dry heat
 Moist heat
 Flavoring
 Pan-frying
 Frying
 Poaching (shallow,
 Grilling
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submerged)
Key Term Review continued
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 Roasting
 Simmering
 Sautéing
 Spices
 Seared
 Steaming
 Seasoning
 Stewing
Key Term Review continued
 Arrowroot
 Brown roux
 Béchamel sauce
 Brown sauce
 Beurre manié
 Classic sauce
 Blond roux
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Key Term Review continued
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 Demi-glace
 Mirepoix
 Espagnole sauce
 Modern sauce
 Hollandaise sauce
 Mother sauce
 Liaison
 Nappe
Key Term Review continued
 Roux
 Tomato sauce
 Slurry
 Velouté sauce
 Small sauce
 White roux
 Thickener
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Key Term Review continued
 Appearance
 Garnish
 Aroma
 Nonfunctional
 Center of the plate
 Convenience food
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garnish (NFG)
 Shelf-stable
 Texture
Chapter Learning Objectives—
What Did You Learn?
 Describe processes to enhance food quality during
preparation.
 Describe ways to enhance food quality during cooking.
 Review advantages/disadvantages to alternative
cooking methods for different foods.
 Describe classic sauces and other types of sauces.
 Explain how to select garnishes and accompaniments.
OH 4-41