Quality In Food Production
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Transcript Quality In Food Production
Quality in Food Production
4
OH 4-1
Food Production
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.
OH 4-2
Classic Round and Stick Vegetable Cuts
OH 4-3
Cube Vegetable Cuts
OH 4-4
Additional Vegetable Cuts
OH 4-5
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.
OH 4-6
Preparing Meat continued
OH 4-7
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.
OH 4-8
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
OH 4-9
Three Methods for Processing Meats
OH 4-10
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
OH 4-11
Basic Cooking Method 1—Moist Heat
Boiling
Simmering
Poaching
Steaming
Blanching
OH 4-12
Advantages/Disadvantages
of Moist Heat Cooking
Method
Good for
Bad for
Boil
Dense, tough meat,
root vegetables
Fish, delicate
vegetables or fruit
Fish, poultry,
delicate vegetables
Fish, vegetables,
especially greens
Vegetables,
especially greens
Already tender products
with high water content
Dense, tough meat
Simmer
Poach
Steam
Blanch
OH 4-13
Dense, tough meat
Dense, tough meat
Dense, tough meat
Basic Cooking Method 2—Dry Heat
Broiling
Grilling
Baking and roasting
Sautéing
Pan-frying
Deep-frying
OH 4-14
Advantages/Disadvantages
of Dry Heat Cooking
Method
Good for
Bake/roast
Whole fish, seafood
Bad for
Tough meat, leafy
vegetables
Broil
Meat, fish, sturdy
Soft or too-small
vegetables, some fruit
products
Deep-fry/fry Product with high starch Tough meat, leafy
content
vegetables
Grill
Meat, fish, sturdy
Soft or too-small
vegetables, some fruit
products
Sauté
Universal
OH 4-15
Basic Cooking Method 3—
Combination Method
Braising
Stewing
OH 4-16
Advantages/Disadvantages
of Combination Cooking
OH 4-17
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
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 _______.
OH 4-18
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.
OH 4-19
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
OH 4-20
Roux
OH 4-21
Classic Sauces
OH 4-22
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.
OH 4-23
Other Types of Sauces
OH 4-24
Sauces for Main Courses
OH 4-25
Garnishes
Garnishes are usually prepared separately with
different cooking techniques than those used for
the “center of the plate” (entrée).
Three important garnish concerns:
OH 4-26
Appearance (visual impact)
Texture (to complement the entrée)
Aroma (refreshing but not strong)
Accompaniments
Must meet the same quality standards as
the food
Should complement the main dish
Remember the guideline of “3 x 3 + 3”:
OH 4-27
Three colors on a plate
Three textures on a plate
Three flavors on a plate
Three temperatures on a plate (desserts or
appetizers only)
Main Courses and Accompaniments
OH 4-28
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”
OH 4-29
Maintaining Food Quality After Cooking
Managers must ensure that food meets quality
standards. To do so:
OH 4-30
Check plates and presentations against menu
descriptions.
Consider ways to ensure quality through all stages
in the flow of food.
How Would You Answer
the 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.
OH 4-31
Key Term Review
Aging
Dry aging
Blade tenderizing
Kosher salt
Brining
Mallet
Connective tissue
Marinade
Curing
OH 4-32
Key Term Review continued
OH 4-33
Marinating
Smoking
Needle tenderizing
Tenderizing
Pounding
Vacuum packaging
Scoring
Wet aging
Key Term Review continued
OH 4-34
Baking
Broiling
Blanching
Browned
Boiling
Combination method
Braising
Deep-frying (basket,
swimming)
Key Term Review continued
Deglazing
Herbs
Dry heat
Moist heat
Flavoring
Pan-frying
Frying
Poaching (shallow,
Grilling
OH 4-35
submerged)
Key Term Review continued
OH 4-36
Roasting
Simmering
Sautéing
Spices
Seared
Steaming
Seasoning
Stewing
Key Term Review continued
Arrowroot
Brown roux
Béchamel sauce
Brown sauce
Beurre manié
Classic sauce
Blond roux
OH 4-37
Key Term Review continued
OH 4-38
Demi-glace
Mirepoix
Espagnole sauce
Modern sauce
Hollandaise sauce
Mother sauce
Liaison
Nappe
Key Term Review continued
Roux
Tomato sauce
Slurry
Velouté sauce
Small sauce
White roux
Thickener
OH 4-39
Key Term Review continued
Appearance
Garnish
Aroma
Nonfunctional
Center of the plate
Convenience food
OH 4-40
garnish (NFG)
Shelf-stable
Texture
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.
OH 4-41