Transcript Measuring and Packaging for Preservation, Sale, and Distribution

Measuring and Packaging
for Preservation, Sale, and
Distribution
Chapter 5
Objectives
• Compare and contrast the methods
used in food preservation
• Identify packing methods for fruits and
vegetables
• Explain the difference between cold
smoking and hot smoking
Objectives (cont’d.)
• List the various utensils used in
measuring dry and liquid ingredients
• Evaluate the differences in balance
beam, mechanical, and digital scales
• Name the various packaging materials
used in food service
The Advantages of Food
Preservation
• Preserving foods in season is cheaper
than using out of season foods
• Chefs can offer unique products
• Food processed directly from the field
retain higher vitamin and mineral levels
• Preserved food is convenient and high
in flavor due to preserving agents
The Advantages of Canning
• Canned fruits and vegetables retain
peak nutrient value and quality
• Food is sealed to prevent contamination
• Long shelf life
• Cheaper than refrigeration or freezing
• Cheaper than other forms and
appropriate for some recipes
Advantages of Canning (cont’d.)
• Canning dates back to the late
eighteenth century
• Lead initially used to seal tin cans
– Caused illness and death
5.1b The canning
jars are first
sterilized in boiling
water.
5.1c Heated food,
such as strawberry
jam, is ladled into
the sterilized jars.
5.1d The rim of the jar
is carefully wiped clean
to create a good seal.
5.1e The jars are
carefully
submerged under
the boiling water to
process for at least
15 minutes
5.1f After they are
removed from the
water bath, using a
finger to test whether
a vacuum has formed
inside the cooled jars.
5.1gThe jars are
labeled to identify
their contents and
date of production.
Advantages of Canning (cont’d.)
• Commercially processed canning
– Food in containers heated under steam
and pressure
– Length of time and temperature depends
on food ingredients in the can
• Acidity, density and heat transfer rates affect
process
– Shelf life approximately two years
The Advantages of Vacuum
Packaging
• Vacuum packing (sealing)
– Removes atmospheric oxygen and
moisture, making it hard for bacteria to
grow
• Vacuum sealer
– Floor or tabletop appliance that removes
air and seals by melting two plastic strips
together
The Advantages of Vacuum
Packaging (cont’d.)
• Modified atmosphere packaging (MAP)
– Air in package is removed, similar to
vacuum sealing
– Additional gas is added to prevent oxygen
degradation
• Carbon dioxide used
• Fresh produce can be packaged in
Cryovac® Barrier Bags
The Advantages of Freezing
Foods
• Easy, cost-effective method for
preserving food
• Stops the chemical and biological
process that allows microorganisms to
flourish
• Recipes can be prepared in advance
and frozen for later use
The Advantages of Freezing
Foods (cont’d.)
• Rapid or blast chilling used to quickly
lower food temperature after cooking
– Ice water circulating in a sink may be used
– An ice wand can be inserted into the pot
for soups, stews, and other liquid foods
• Most foods except lettuce and tomatoes
may be frozen
The Advantages of Freezing
Foods (cont’d.)
• Packaging for freezing should keep air
out and moisture in
• Food should be packaged in serving
quantities, as thawed food should not
be refrozen
• Containers should stack and pack easily
• Leave head room for liquid expansion
The Advantages of Freezing
Foods (cont’d.)
• Types of packing
– Sugar pack, syrup pack, dry pack, tray
pack, and unsweetened pack
• Most vegetables are blanched first
• Fresh meats must be wrapped and
packaged before freezing
– Butcher paper is a good choice
The Advantages of Drying Foods
• Food drying
– Food is placed on racks in the sun in
warm, dry climates
– In cooler climates, ovens or hot boxes are
used
• Advantages of food drying
– Food will last much longer when stored
properly
The Advantages of Drying Foods
(cont’d.)
• Advantages of food drying (cont’d.)
– Dried foods take up less space than
canned or frozen foods
– Have a unique texture and taste
– Little equipment is needed
• Dehydration
– Removing water from food products
The Advantages of Drying Foods
(cont’d.)
• Sun-drying
– Natural draft dryers used
– Coffee beans dried on a concrete slab
– Slow process; can take weeks
– Food must be protected from pests
• Oven-drying
– Faster than sun-drying and more reliable
The Advantages of Drying Foods
(cont’d.)
• Oven-drying (cont’d.)
– Chefs can dry foods overnight when space
is not at a premium
• Air-drying
– Food dryers operate at a lower
temperature than a commercial oven
• Herbs may be dried for later use
The Advantages of Drying Foods
(cont’d.)
• Drying vegetables
– Harvest only what can be dried at one time
– Blanch vegetables before drying
• Drying fruits
– Skins may be left on the fruits (except waxy
skins such as plums and cherries)
– Oxidation causing discoloration can occur
The Advantages of Drying Foods
(cont’d.)
• Steps in smoking foods
– Brining, salting, or somehow curing
– Air drying
– Smoking slowly over smoldering fuel
• Smoke settles on food and forms film
called pellicle
• Hot and cold smoking methods exist
The Need for Measuring
• Measuring is calculating the amount of
an ingredient using standard device
– Measuring cup, spoon, or utensil
• Inaccurate measurement may yield
unsatisfactory products
• Chef has responsibility for provision of
proper and adequate equipment
History of Measuring Weight and
Volume
• At end of eighteenth century, first
standardized measuring system was
invented
– Now called metric system
• Commercial measurements regulated
by the National Institute of Standards
and Technology (NIST)
Scales
• Device used to measure weight of an
object
– Types include balance beam, mechanical
(spring), and electronic (digital)
• Proper and consistent use of scales is
essential to portion control in storeroom
and production kitchen
Measuring Tools
• Used to quantify volume of liquid or dry
ingredients
– Examples include measuring cups,
spoons, ladles, and scoops
– Measuring cups are available as either dry
or liquid measures
Commercial Packaging Options
• Packaging is used for several purposes
– Providing a barrier against dirt
– Preventing loss of moisture from leakage
– Protecting food from damage and pests
– Helping employees transport food
– Motivating customers to purchase
• Providing cooking and nutritional information
Properties of Packaging
Materials
• Each type of packaging material has
certain properties
– Make it more suitable for specific food
products
Types of Packaging
• Flexible
– Expands to hold the product
– Example: plastic bags
• Semi-flexible
– Mostly rigid but has some flexibility
• Rigid
– Does not expand or move with product
Types of Packaging (cont’d.)
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•
•
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Leaves and plant fibers
Paper
Glass
Earthenware
Metals
Plastics and wood
Summary
• Drying, freezing, canning, and vacuum
packaging methods preserve foods
• Measuring tools used to provide the
correct ingredient amounts
• There are many different packaging
materials available