Transcript Chapter 9
Chapter 9 Food Production and Sanitation Objectives • After reading and studying this chapter, you should be able to: – Discuss America's culinary heritage – Explain the main elements in receiving and storing perishable and nonperishable items – Describe the key points in food production – Discuss the various types of food poisoning and how to avoid them – Develop and maintain a food protection system Our Culinary Heritage • American cooking – Formed on a matrix of national cuisines • The confluence of foods and food preparation methods from numerous national and racial groups – English, Italian, Indian, French, Chinese, etc. – Menus of the Great American Restaurant • Present foods prepared by methods that are an amalgam of various cookery styles – Sharpened by food science, home economics, and the food section of the daily newspaper Native American Influence • Lasting, yet sometimes overlooked, influence on American cuisine today – American Indians from the Eastern Woodlands: • Planted crops of corn, beans, and squash – Native Americans: • Diets included several fruits and vegetables • Also introduced pumpkin, various beans, squash, peppers, blackberries, raspberries, and tomatoes • Diets were supplemented through hunting game (e.g., venison, rabbit, squirrels, and raccoons) African American Influence • Soul food: – Food traditionally prepared and eaten by African Americans of the Southern U.S. – Can be trace back to Africa: • Slaves brought fruits and vegetables with them to eat on their journey to America • The seeds (e.g., watermelon, okra, black-eyed peas, and eggplant) would have a lasting influence on American cuisine Italian Influence • Italy has a rich culinary tradition – Offers a variety of foods • Italians cultivated fine cuisine long before the French – Their influences have much in common • It was from Italy that much of the French fascination with food came originally – In the ancient period, wealthy Romans spent lavishly in time and money on food and drink French Influence • Lexicon of cookery – Reflects the French contribution to the culinary scene: • Dishes • Terms (e.g., blanch, fricassee, and poach) • Food presentation • Service • Sauces (e.g., hollandaise, béarnaise, etc.) • Most experts rank French cookery near or at the top of various national cuisines French Chefs Dominate Culinary History • Include: – – – – – – Vatel (maitre d'hotel to the Prince de Conde) François Pierre de La Varenne Antonine Carême Felix Urbain-DuBois Georges August Escoffier Monseiur Boulanger French Sauces and Seasonings • Sauces: hallmarks of the French cook – Particularly those thickened with roux • Equal quantities of fat and flour • Five “mother” or leading sauces: – – – – – Béchamel Velouté Espagnole Tomato Hollandaise French Sauces and Seasonings (cont’d.) • Younger French chefs have invented ways of avoiding calories while retaining flavor – Fresh foods, lower fat, and the avoidance of rouxthickened sauces are being featured • Called Nouvelle Cuisine (New Cuisine) and Cuisine Minceur (pronounced man sir, “cuisine of thinness”) • Instead of roux-thickened sauces, pureed fruits and vegetables are used • Liquids are reduced by cooking to appropriate thickness Receiving • Smart restaurateurs arrange with suppliers for all deliveries to be delivered at times convenient to the restaurant – Copy of the order should be available for the receiver • Checks quality and quantity accuracy – Management should check and sign for all deliveries • Few restaurateurs have the time to check all items, so they check the higher-cost items Storage • Should be arranged for easy receiving, issuing, and inventory control – Dry-goods storeroom: canned, packed, and bulk dry foods are stored according to usage • Most-used foods: stored closest to the door • Least-used foods: stored in the less accessible corners and shelves – Rotational system: • As foods are received, they are stored at the backs of shelves • Older items are moved forward to be used first Storage (cont’d.) • Systems: – Last-in, first-out (LIFO) system • Costs the item at the price paid for the merchandise purchased last – First-in, first-out (FIFO) system • Uses the price actually paid for the item • During a period of inflation – Two costs could be quite different • Selected method must be used consistently Food Production • Kitchen manager, chef, or cook – Begins the production process by determining the expected number of guests • Same period for the previous year gives an indication of the expected volume and a breakdown of menu item sales – Product mix: list of what was sold yesterday • Gives an indication of what needs to be prepped to bring the item back up to par level Food Production (cont’d.) • Every morning: – Chef or kitchen manager determines the amount of each menu item to prepare • Par levels are checked and a production sheet is completed for each station • Production sheets give the quantity of each menu item to be prepared • Cooking line: – Most important part of the kitchen layout – Kitchen is set up according to what is ordered most frequently Production Procedures • Production in the kitchen – Critical to the success of a restaurant • Relates directly to the recipes and how much product is on hand – Timing is vital • Production starts with mise-en-place – Assembly of ingredients and equipment for the recipe • Backbone is having all the specific ingredients for the recipes prepped ahead of time Production Procedures (cont’d.) • Creating production sheets: – Count the products on hand for each station – Determine production levels – Decide on amount of production required to reach the level for each recipe – When calculations are completed, sheets are handed to cooks Production Procedures (cont’d.) • Use of production sheets – Critical in controlling how cooks use products • Production plays a key role in food cost • Every recipe has a particular spec to follow – When one deviates from the recipe: • Quality goes down • Consistency is lost • Food cost goes up Staffing and Scheduling • Proper staffing – Critical for successful running of a kitchen • Important: have enough staff to enable the restaurant to handle the volume on any shift – Often it is better to overstaff the kitchen, rather than under-staff: • Much easier to send an employee home than to call someone in • Having extra staff on hand allows for cross-training and development Food-borne Illness • United States Public Health Service – Identifies more than 40 diseases that can be transferred through food • Can cause serious illness; some are deadly – Food-borne illness: disease that is carried or transmitted to human beings by food – Types of hazards to safe food: biological, chemical, and physical • Biological hazards cause the highest percentage of food-borne illness outbreaks Biological Hazards-Bacteria • Highest number of biological food-borne illness is caused by bacteria – Single-celled microorganisms that are capable of reproducing in about 20 minutes • Need sustenance to function and multiply • Can cause illness in two ways: – Disease-causing bacteria (e.g., pathogens) – Other bacteria discharge toxins that poison humans when food containing them is eaten Biological Hazards-Bacteria (cont’d.) • Pathogenic bacteria causes illness in humans through: – Intoxication • Example: botulism – Infection • Example: salmonella – Toxin-mediated infection • Example: E. coli Causes of Food-borne Illness • High protein foods – Responsible for most food-borne illnesses • Includes any food consisting of milk or milk products, shell eggs, meats, poultry, fish, shellfish, edible crustaceans (e.g., shrimp, lobster, crab, etc.), tofu and other soy-protein foods, plant foods that have been heat treated, raw seed sprouts, or synthetic ingredients Causes of Food-borne Illness (cont’d.) • Disease-causing microorganisms: – Staphylococcus aureus • Produce enterotoxins that cannot be destroyed – Salmonella • 2,000 closely related bacteria • Continually cycle through intestinal tracts of people and animals – Clostridium perfringem • Bacteria present in soil, intestines of animals and humans, and in sewage Controlling or Destroying Bacteria • In order to grow, bacteria require: – Food, moisture, proper pH, and time • Potentially hazardous foods: – Those high in protein (e.g., meat, milk, and dairy products) • Eggs, fish, and shellfish • Custard, mayonnaise, hollandaise sauce, and quiche Bacteria and Temperature • Temperature – Most important element for bacteria survival and growth • Also the easiest to control • Temperature danger zone: 40°F to 140°F • Destroying bacteria: – Heat: • 180F is used in final rinse of dishwashers – Chemical sanitation: • Most effective between 75F and 120F Viruses • Do not require a hazardous food in order to survive: – Can survive on any food or surface – Do not multiply – Not as affected by heat or cold • Once a virus enters a body cell, it takes over: – Forcing the cell to assist in production of more viruses Chemical Contaminants • Increased use of pesticides – Has caused concern about chemical contamination of foods • Other types of chemical contamination: – Restaurant chemicals (e.g., detergents) – Overuse of preservatives and nitrates – Acidic reaction of foods with metal-lined containers – Contamination of food with toxic metals Hazard Analysis of Critical Control Points • Presents methods for systematically ridding kitchens of pathogens • System steps: – Identify hazards and assess severity and risks – Determine critical control points in food preparation – Determine critical control limits for each CCP – Monitor CCPs and record data Hazard Analysis of Critical Control Points (cont’d.) – Take corrective action whenever monitoring indicates a CCL is exceeded – Establish an effective record-keeping system to document the HACCP system – Establish procedures to verify that the HACCP system is working Common Food Safety Mistakes • Key areas of common food safety risks in dayto-day food production: – Time/temperature • Keep cool foods below 40F and hot foods above 140F – Cross-contamination • Most occurs in food preparation – Poor personal hygiene Approaches to Food Safety • Overall responsibility for foodservice has been given to the FDA – Provides a model ordinance that is the basis for most local health ordinances • States and local communities monitor restaurants for cleanliness and adherence to food protection ordinances • Public health license to operate a restaurant is required – Health officer makes an inspection Food Protection as a System • The more sanitation practices built into a system: – The more likely they will be carried out • Personnel trained in the system are carried along by it • Success of McDonald’s: – Emphasis on the sanitation system • Systematize sanitation practices: – Build them into the manager's daily schedule