quality in food production
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Quality in Food Production. Food Production. 4. 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. - PowerPoint PPT PresentationTRANSCRIPT
OH 4-1
Quality in Food Production
Food Production
4
OH 4-2
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
Already tender products with high water content
Simmer Fish, delicate vegetables or fruit
Dense, tough meat
Poach Fish, poultry, delicate vegetables
Dense, tough meat
Steam Fish, vegetables, especially greens
Dense, tough meat
Blanch Vegetables, especially greens
Dense, tough meat
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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 Bad for
Bake/roast Whole fish, seafood Tough meat, leafy vegetables
Broil Meat, fish, sturdy vegetables, some fruit
Soft or too-small products
Deep-fry/fry Product with high starch content
Tough meat, leafy vegetables
Grill Meat, fish, sturdy vegetables, some fruit
Soft or too-small products
Sauté Universal
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Basic Cooking Method 3—Combination Method
Braising
Stewing
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Advantages/Disadvantages of Combination Cooking
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
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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: Appearance (visual impact)
Texture (to complement the entrée)
Aroma (refreshing but not strong)
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Accompaniments
Must meet the same quality standards as the food
Should complement the main dish
Remember the guideline of “3 x 3 + 3”: Three colors on a plate Three textures on a plate Three flavors on a plate Three temperatures on a plate (desserts or
appetizers only)
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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: Check plates and presentations against menu
descriptions.
Consider ways to ensure quality through all stages in the flow of food.
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How Would You Answerthe 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
Blade tenderizing
Brining
Connective tissue
Curing
Dry aging
Kosher salt
Mallet
Marinade
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Key Term Review continued
Marinating
Needle tenderizing
Pounding
Scoring
Smoking
Tenderizing
Vacuum packaging
Wet aging
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Key Term Review continued
Baking
Blanching
Boiling
Braising
Broiling
Browned
Combination method
Deep-frying (basket, swimming)
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Key Term Review continued
Deglazing
Dry heat
Flavoring
Frying
Grilling
Herbs
Moist heat
Pan-frying
Poaching (shallow, submerged)
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Key Term Review continued
Roasting
Sautéing
Seared
Seasoning
Simmering
Spices
Steaming
Stewing
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Key Term Review continued
Arrowroot
Béchamel sauce
Beurre manié
Blond roux
Brown roux
Brown sauce
Classic sauce
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Key Term Review continued
Demi-glace
Espagnole sauce
Hollandaise sauce
Liaison
Mirepoix
Modern sauce
Mother sauce
Nappe
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Key Term Review continued
Roux
Slurry
Small sauce
Thickener
Tomato sauce
Velouté sauce
White roux
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Key Term Review continued
Appearance
Aroma
Center of the plate
Convenience food
Garnish
Nonfunctional garnish (NFG)
Shelf-stable
Texture
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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.