system catering ppt
TRANSCRIPT
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
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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…………………..
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CONVENIENCE FOOD
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WHY?Traditional approach • Extended mis en place• Difficulty in transportation• Holding difficulties• Hygiene & quality• Labor intensive SOLUTION?
NEW TECHNOLOGY
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Convenience Food
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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.
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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.
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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.
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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
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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
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Convenience Food - Principles
COOK CHILL
COOK FREEZE
SOUS VIDE
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Preparation Cooking
Holding
Transport Service
TRADITIONAL COOKING
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Cooking Blast Chilling
Chilled storage
Chilled transport
Regeneration
COOK CHILL
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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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• Producing dishes
Blast chilling in a separate blast chiller. Storage in a cooler - for up to 72 hours.
Regenerating chilled dishes
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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
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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?
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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
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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
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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
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Flow chart – Cook –Chill production system
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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
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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
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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
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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
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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
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• 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.
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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
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• 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?
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• 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
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STEPS
•Ingredients placed in heat safe plastic bags
•Air is sucked out
•Packets are cooked in water/ steam
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Packing
• Quality food is packed in heat proof plastic bags
• Transparent• Leak proof
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VACUUM PACKING
•By using vacuum packer•Air is sucked out•Anaerobic environment•Colour, texture, aroma etc. are preserved•Improved taste•Less weight loss
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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)
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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
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• 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
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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.
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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.
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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
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EQUIPMENTS USED IN SOUS-VIDE
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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
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Stainless steel tank
• Used forImmersion circulators or any other clamp model. These tanks incorporate attractive carrying handles for added safety.
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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..
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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
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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
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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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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?