system catering ppt

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There are two types of people in this world; Those that like to cook and those that do not. People who like to cook enjoy the process of cooking Many people find cooking as time consuming,tedious. They may love to eat; But take no pleasure in food preparation P. Valsaraj, associate Professor, WGSHA 05:51 AM 1

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Page 1: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 1

There are two types of people in this world;Those that like to cook and those that do not.

People who like to cook enjoy the process of cookingMany people find cooking as time

consuming,tedious.They may love to eat;

But take no pleasure in food preparation

Page 2: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 2

Are you leading a busy life?Don’t you have enough time for cooking?

Don’t you mind spending money?Do you want to contribute to the plastic waste?

Then you have…………………..

Page 3: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 3

CONVENIENCE FOOD

Page 4: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 4

WHY?Traditional approach • Extended mis en place• Difficulty in transportation• Holding difficulties• Hygiene & quality• Labor intensive SOLUTION?

NEW TECHNOLOGY

Page 5: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 5

Convenience Food

Page 6: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 6

What is Convenience Food?• Convenience foods are defined as items that need

little or no preparation, from ready to eat breakfast cereals, canned or frozen foods, to pre-packaged heat and serve meals.

• The phrase "convenience food" describes a variety of hot or cold foods and dishes that require little or no effort in preparation.

Page 7: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 7

Convenience foods / tertiary processed foods

• Designed to save consumers time• Reduce wastage from spoilage• These foods require minimum preparation, typically

just heating, and are packaged for a long shelf life with little loss of flavor and nutrients over time.

• They were developed specifically to preserve the oversupply of agricultural products.

Page 8: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 8

Pros and consConsumers are attracted to these products for their:• Low financial cost- In addition to their low cost price,

they negate the need to store fresh food and therefore the likelihood of wastage is significantly lower.

• Low time cost- Convenience foods significantly reduce the time spent shopping for and preparing a meal.

• Variety- Due to packaging techniques such as canning and freezing, foods are available at all times of the year.

• Food safety- Packaging and processing techniques, such as canning, freezing, and irradiation, reduce spoilage and the presence of bacteria in the consumed products.

Page 9: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 9

Convenience foods are often criticised. Reasons for criticism include:

• They are often high in fat and calorie content, and over consumption of convenience foods is often linked to obesity.

• Foods are sometimes subject to food irradiation, which has a negative public perception

• Preservatives are almost always used, which also have a negative public perception

Page 10: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 10

Categories Example: potatoes

Fresh raw product Unprocessed product without any preparation

Unpeeled potatoes

Category 1: Basic product Product requires some preparatory steps before cooking.

Peeled raw potatoes

Category 2: Ready-to-cook product Product requires no preparatory steps before cooking.

Peeled raw potatoes, sliced and frozen, oven fries

Category 3: Ready-to-use product The product must be prepared and perhaps warmed up.

Dehydrated potato puree (in flakes)

Category 4: Precooked product It only needs to be warmed up before consumption

Frozen cooked potatoes (croquettes)

Category 5: Table-ready product The product can be consumed immediately.

Chips; potato salad; complete meal

Page 11: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 11

Convenience Food - Principles

COOK CHILL

COOK FREEZE

SOUS VIDE

Page 12: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 12

Preparation Cooking

Holding

Transport Service

TRADITIONAL COOKING

Page 13: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 13

Cooking Blast Chilling

Chilled storage

Chilled transport

Regeneration

COOK CHILL

Page 14: System Catering Ppt

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Page 15: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 15

COOK CHILL PROCESSSteps Explanation

Cooking Cook food thoroughly (i.e. to 75oC or above)

Hot Holding and Packaging • Pack food into containers quickly in order to prevent cross-contamination• Chill food as quickly as possible after cooking

Rapid Chilling •Chill food rapidly to below 3oC

Transport to Satellite Kitchens Keep food at 3oC or below during transportation

Reheating Reheat food to 75oC or above

Transport to Destination Use thermal boxes or other effective means to keep food at 62oC or above

Consumption Deliver to customers as quickly as possible for consumption

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Page 17: System Catering Ppt

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• Producing dishes

Blast chilling in a separate blast chiller. Storage in a cooler - for up to 72 hours.

Regenerating chilled dishes

Page 18: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 18

CHILLING

Cooking •Good quality ingredients•Critical Control Point

Blast Chiller

•O – 3 degree C•Transfer once Temp in 3 degree C

Chilledstorage

•Holding 0 – 3 degree C•Temp controlled vehicle transport

Page 19: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 19

COOLING

Time taken for cooling?• Depends on density and

thickness• Eg – a broth soup will cool

quicker than a cream soup

Why are cooling foods quickly a challenge?

Page 20: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 20

Two types of cooling• Manual ice bath- Bagged product placed in container- Layered alternately with ice- When container is 3/4th full water is

added.- Bags are rotated to ensure chilling

Page 21: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 21

Mechanical tumble chilling• Bagged products place in a tumble

barrel of the chilling system• Barrel is sealed and cold water ( 3

degree C) is run into barrel while it is spinning• Bagged products chill quickly

Page 22: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 22

REGENERATION• For fast reheating• Reheat without over cooking• Temperature is monitored with

the use of temperature probes• Equipments- based on

microwave,infra-red,high pressure steam or forced convention technology

• Development- containers in which food can be cooked,sealed,chilled & regenerated, served,discarded

Page 23: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 23

Flow chart – Cook –Chill production system

Page 24: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 24

Other points are:• Safer than traditional cooking• Quality is monitored at every step of processing• Good quality ingredients• Temperature monitoring of storage area• Establishment of cleaning schedules• Prevention of cross contamination• Separation of high and low risk foods• End products microbiological standard

Page 25: System Catering Ppt

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• Chilling to stat within 30 minutes of completion of cooking

• Temperature down to 3 degree C within 90 minutes• Maximum life 5 days• Fast chilling prevents over cooking• Food should reach the customer within 5 minutes

of leaving the regeneration unit• Loss of heat sensitive vitamins

Page 26: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 26

COOK FREEZE• Catering system based on conventional cooking

followed by rapid freezing to below minus 18 degree Centigrade

• Food is held at this temperatureEquipments• Cooking ranges• Blast freezer• Freezer for storage• Packaging machine

Page 27: System Catering Ppt

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COOK- FREEZE SYSTEM

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Advantages & Disadvantages of cook freeze systemAdvantages Disadvantages

Offers most of the benefits of cook chill system More storage space required

Storage upto 3-6 months Increased cost of packing and equipment

Time flexibility for better purchasing Noise level of electrical motors higher

Special regenerator ovens are not required. General purpose ovens can be used

Increased cost of electricity and space

Page 29: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 29

SOUS- VIDE

• Sous vide is French for "under vacuum" • Method of cooking in vacuum sealed plastic

pouches at low temperatures for long times. • Food is vacuum packed ,either before or after

cooking, and rapidly cooled to temperature 0 – 3 degree centigrade ( if not used immediately)

• Stored/transported at this temperature with subsequent regeneration as required

Page 30: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 30

• Sous vide differs from conventional cooking methods in two fundamental ways: (i) the raw food is vacuum sealed in a plastic pouch and (ii) the food is cooked using precisely controlled heating

• Vacuum sealing the food keeps the juices and vapors from escaping and results in especially flavorful and nutritious food . Vacuum sealing also reduces aerobic bacterial growth and oxidation, improves marination and seasoning, and allows for the efficient transfer of thermal energy from the water (or steam) to the food.

Page 31: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 31

SOUS-VIDE/CRYO- VACKING• The cryo-vacking phenomenon started 25

years ago. It’s a cooking method that allows to preserve all the qualities of a product and to greatly extend its period of durability in safe conditions

• Using this technique, it is possible to manipulate and control the temperature at which a product is cooked almost to perfection

Page 32: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 32

• cooking a product immersed in water is the best way to get the best quality

• It is easy to regulate the temperature of water with great precision, making it the best and the simplest way to heat or cool a product

• But how can the damage caused to a product that has come into direct contact with water best be avoided?

Page 33: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 33

• The answer is to protect the product from the water by vacuum sealing it into special bags

• Sous vide is the practice of cooking food at low temperatures in vacuum-packed plastic bags

Page 34: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 34

STEPS

•Ingredients placed in heat safe plastic bags

•Air is sucked out

•Packets are cooked in water/ steam

Page 35: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 35

Packing

• Quality food is packed in heat proof plastic bags

• Transparent• Leak proof

Page 36: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 36

VACUUM PACKING

•By using vacuum packer•Air is sucked out•Anaerobic environment•Colour, texture, aroma etc. are preserved•Improved taste•Less weight loss

Page 37: System Catering Ppt

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SLOW COOKING•Packets are immersed in water•Thermal circulator is used for heating water•Temperature is lower than boiling pointFish: 58-60°CBeef: 58-60°CVeal: 65-68°CPork: 65-66°CChicken: 65-71°CVegetables: 80-85°C

•Temperature measurement probei s attached to the packet•Cooked for longer time ( even upto 36 hours)

Page 38: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 38

Cooking Sous VideFor any sous vide recipe, there are four parts:

• Marinades• Herbs• Wine 1

• Vacuumpacking• 2

• Sear or brown• 4

• Time & Temperature 3

PRE PREPARA

TIONPACKAGE

FINISHCOOK

Page 39: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 39

• Marinades, if the marinade contains wine or any other kind of alcohol, you should cook the alcohol out of the marinade before sealing the bag to avoid uneven cooking.

• The temperatures used in sous vide aren't high enough to allow vegetables to add flavor when combined with meats. If you want to cook vegetables, put them in separate sous vide bags since they'll need to cook for a longer amount of time.

• Raw garlic doesn't work well with sous vide cooking, add a small amount of garlic powder.

• Many herbs and spices give off an amplified flavor under the sous vide method, so use them sparingly

Preparing the food for packing

Page 40: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 40

Package • Using bags designed for particular vacuum sealing system, put small portions of the food into individual bags.

• Follow the instructions for the food sealing system to vacuum seal each bag.

• To avoid air bubbles inside the bag (which cause uneven cooking), be sure the bags are completely sealed before submerging.

• Preheat the water bath to the temperature specified in the recipe before submerging the sealed bags.

Page 41: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 41

Cook• Time and temperature

must be monitored very carefully during sous vide cooking.

• Carefully remove each bag at the end of the cooking time and either serve or refrigerate immediately.

Page 42: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 42

FInish

Many sous vide recipes will yield meats so moist you need to pat them dry with a towel before serving.

Some people prefer to brown or sear the outside of the food before serving for a more finished appearance

Page 43: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 43

EQUIPMENTS USED IN SOUS-VIDE

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06:54 PM P. Valsaraj, associate Professor, WGSHA 44

Immersion Circulators• Using an Immersion Circulator is

very easy and simple! Just set the temperature by using the "set" and "up down" buttons. There is an "over temperature cut off" protection and "low liquid level" alarm.

• Clip on attachment for pots, pans and containers

• Powerful pressure circulating pump• Rugged & splash proof case

Page 45: System Catering Ppt

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Stainless steel tank

• Used forImmersion circulators or any other clamp model. These tanks incorporate attractive carrying handles for added safety.

Page 46: System Catering Ppt

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• Food thermometer and insertion probe

A critical control point in using the Sous-Vide method is verifying that the food core temperature has reached the required level as per guidelines and HACCP parameters..

Page 47: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 47

Hollow polypropylene balls • 20mm(0.78") diameter balls to cover the

surface. This is especially critical for larger baths and pots when you'll be cooking for long periods of time.

• Act like a lid to minimize evaporation and the hassle of refilling with water

• Saves energy, reduces heat up time and makes for a safer work environment

• Balls are displaced when placing bags and product in the bath

• Inexpensive

Page 48: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 48

Benefits of Sous-Vide• Operational efficiency [ advanced preparation during busy service hours]• Several meals can be pasteurised/regenerated in the

same bath – fewer pots & pans required• Fire is eliminated from the process• Improved color, flavour and texture• No cross contamination• Maximum safety guarantee• Faster reheating [ 3-4 minutes]• 3 weeks shelf life

Page 49: System Catering Ppt

06:54 PM P. Valsaraj, associate Professor, WGSHA 49

Limitations of Sous-Vide• More storage space required• Can’t get crisp things [Roast chicken – doesn’t have crispy skin]• Less tasty compared to open style cooking• Anaerobic bacteria thrives in anaerobic condition• Lack chemical preservative which normally arrest

microbial growth [ during prolonged storage]• Sufficient cooling must be applied to control

microbial growth

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Any Questions?

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06:54 PM P. Valsaraj, associate Professor, WGSHA 51

Important QuestionsShort answer type1. What is convenience food?2. What are the factors affecting the standards of

convenience food?3. Explain the types of intermediate cooling involved in

cook- chill process before the food gets blast chilled?4. What do you mean by re- generation?What care

should be taken during regeneration of cooked food?

5. Write note on temperature monitoring of convenience food at its various levels of production?

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6. Why is it necessary to vacuum pack food in sous- vide

7. Why is precise and accurate temperature control important in sous-vide? Illustrate an example.

8. What are the pre caution to be taken while cooking food in sous-vide

Descriptive Type1. Explain the evolution of sous-vide2. Explain the advantages and limitations of

convenience food.

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3. Explain the principles involved in making of convenience food

4. Explain the process of cook chill.5. What are the advantages and disadvantages of a] Cook- chill b] Cook-freeze6. Explain the process of sous-vide ( cooking in bag)

system7. Write note on the equipments used in sous-vide8. What are the benefits and limitations of sous-vide?