Transcript Practical Gastronomyx

PRACTICAL GASTRONOMY
H Lavercombe
Learning Outcomes
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Explain the Influences on eating and Drinking
Cultures.
Investigate the Supply and Use of Commodities
Topic 1
Introduction
Introduction
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Gastronomy is the study between food and culture.
There are numerous areas considered including
culture, location, the human body and religion.
For many food and gastronomy is a way of life
regardless if it is a simple family roast or a twelve
course taster menu in a three Michelin starred
restaurant.
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In this modern day full of technological advances
geography is no longer a barrier to the consumer or
chef; exotic ingredients and dishes from all over the
world are now common place and they are ready
available has reduced the cost.
Key economic issues such as sustainability and food
miles have become a focal point which many
people are striving to improve.
Cont………………………………..
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Cultural and religious beliefs have played a large
part in the development of gastronomy.
A dinning experience from India, Asia, Africa,
modern Britain or America is readily available to
all and helps develop a range of exciting styles of
cooking and service.
Technology is one of the newest and most exciting
trends with use of sous-vide, liquid nitrogen etc.
Serving and entertainment possibilities are
changing the way food is thought of.
Cont………………………………..
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The Health issue surrounding diners have played an
enormous part in the way food is designed and cooked
for consumers.
The days of thick gelatinous sauces and high fat meals
served regularly are gone, in their place are light low
fat dishes that form part of a balanced diet.
Gastronomy has become a very talked about subject
with celebrity chefs, food programmes, cooking shows,
competitions and kitchen alchemists unlocking the secrets
of the professional kitchen and enticing a new breed of
gastronome in to the mix.
Topic 2
Geography
Geography
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The term geography when used within the context
of gastronomy refers to terrain, lakes, rivers, the
sea, soil and climate.
Naturally sourced products
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Examples of naturally sourced products making the
most of locally skilled workers include clotted cream
from Devon, crabs from Cromer, Gloucester old spot
pigs and Jersey Royal potatoes.
By using sustainable local produce not only is there
less environmental impact but there is a reduction in
air miles, which offsets the carbon foot print.
New Food Varieties
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The increase in global temperature ascribed to
climate change has enabled a variety of new
species to grow which in turn has made the
production of certain food increase.
Examples of this are grapes, olive groves, small
holding farms which produce items for local
restaurants, accessible in the UK.
The Distribution Cycle
The cycle
continues to
flow as each
point supports
the other,
ensuring good
value,
community
spirit and a
sustainable,
well
maintained
environment
for future
years.
Small
Holding
Farmers
The local
community
The
Environment
Topic 3
Transport and Transportation
Transport and Transportation
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The importance of reducing food miles has never
been so imperative, not only is it the responsibility
of everyone associated with the industry but it has
become a prerequisite for the majority of diners.
Transport available to suppliers
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Air transport
Lorries
Vans
Carbon Low- Neutral Transport
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Boats
Trains
Locally sourced
Hand delivered
Farmers markets
Food miles website
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http://www.climatechoices.org.uk/pages/food3.htm
Local producers and even suppliers are now offering
the consumer a choice of produce with information
as to food miles attached.
This allows the chef/ purchaser to make an informed
decision.
Topic 4
Science and Technology
Science and Technology
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This can be the most exciting and worrying of all areas of
gastronomy.
The use of water baths etc can reduce the wastage of food
and improve the flavour and texture of tougher cuts.
Specialist ingredient companies have been introduced to
provide natural enhancement to dishes such as carrageenan
which is formed from seaweed or Gellan which is created
from a bacterial fermentation.
These items to name a few can be used to produce hot gels,
heat stable foams and liquid centre encapsulations.
http://www.msk-ingredients.com/index.php
Food for Tomorrow
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http://www.youtube.com/watch?v=bhfFFDr8cgU
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Group Activity
In small groups, create an innovative 3 course menu
using modern cooking and serving techniques.
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Food Chemistry
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Food science is much talked about subject.
Understanding how proteins and then form a mesh
when eggs are cooked allows chefs to produce new
dishes.
The creation of soft poached quails egg using
controlled water temperatures, liquid nitrogen and
a stop watch has changed how chefs look at food
and the boundaries by which they were restricted.
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The improvement in the knowledge of science has,
however, brought about some un natural occurrences
such as shorter ripening times, less fat in livestock, GM
foods, intensive farming and increased shelf life.
These advancements may have a future detrimental
effect on the well being of the human race and the way
the grow and harvest their crops.
There is, however a drive among many to grow organic
food and nurture the land to reap future harvests.
Topic 5
Suppliers
Considerations when choosing suppliers
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It can be a very challenging and lengthy process
when trying to find out a suitable supplier to
provide produce
Once a solid relationship has been established it is
vital to the successful running of the kitchen
Most chefs will source their products from a
wholesaler
Specialist products sourced via word of mouth from
other suppliers
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A good reputation can surpass a good supplier and
the latter is invaluable in obtaining your required
produce.
Buying Methods
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Informal buying – an agreement between supplier
and purchaser which is verbal.
Formal buying- which means that a written
agreement will be put in to place and is usually
undertaken by means of a computerised system.
When considering which supplier to employ you
should take the following factors in to consideration;
Quality, Quantity, Variety, Cost, Reliability
Quality
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Sample products before you buy.
With large wholesalers you may need to sign a contract
agreeing to purchase their goods for a minimum period
of time or a minimum delivery cost.
You should always establish work principals and
delivery times with the supplier.
Food produce must always be fresh, labelled clearly,
properly contained and stored in accordance with
health and safety regulations.
The supplier should also be aware of product origins
and have relevant paperwork
Quantity
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With small suppliers, you will need to establish the
volume of goods that they regularly have available
If this is not determined first you run the risk of not
having enough stock when specifically required.
With equipment items you run the risk of a suppler
not being able to replace goods within a
reasonable timescale, if they do not have a good
stock.
Variety
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A good variety of produce should be made
available by your supplier, for dairy, fish, meat,
vegetables and fruit.
You may need separate suppliers for each.
As technology advancing rapidly, all supplier should
have a wide variety of equipment available and
be aware of new products that maybe of interest.
For any specialist supplier, they should have a good
supply of general products as well as specialist
items.
Cost
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Supplier cost should be calculated carefully prior to
instruction/ agreement.
Check that carriage charges and VAT is included in
the final price.
Minimum order penalties
Or any other hidden additional costs
Reliability
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Any supplier used must be reliable If your product is
not delivered on time at the correct standard the
kitchen will not be able to run smoothly.
Fresh products should be at the highest quality
A professional supplier relies on good feedback
and word of mouth to improve and maintain their
business.
When supplying electrical goods, check for
aftercare policies.
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Regular suppliers for non specialist item should always
negotiate prices, especially with large orders.
Organise special rates for common items or large
quantities, you will both benefit through saving money
and cost efficiency
Always give the supplier order requests as soon as
practicable so that they have enough time to source
produce.
By communicating with supplier you can be kept up to
date with special offers, specialist goods or any other
matters such as when a member of staff is absent who
would the next point of contact would be.
Group Activity
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Research local suppliers for your innovative menu
Look at three main areas; wholesale, supermarket
and local suppliers.
Compare the following factors; price, availability,
delivery and any additional hidden factors.
Topic 6
Factors that make a good Dining Experience
Dining Out !!
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When dining out there are many factors that
influence our enjoyment.
These vary from the delivery and presentation of
food and our perception of value for money.
Key points -Good Dining Experience
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Not all restaurants operate in the same format.
A Michelin 3 star restaurants standards will be considerably
higher and different those of a canteen operation.
The key to an enjoyable experience is to adjust expectations
to match the environment that the customer is in.
A customer has the right to expect good customer care
involving attentiveness, attention to detail, value for money
and staff friendliness
Other factors such as style and ambience are not always in
place, such as deco and soft furnishings but have friendly
hard working staff.
Meal types
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Breakfast
Lunch
Afternoon Tea
Dinner
Group Activity
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1.
2.
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4.
List the types of food that can be found on the
different meal type occasions;
Breakfast
Lunch
Afternoon Tea
Dinner
Topic 7
Social Cultural and Religious Influences on
Gastronomy
Social Influences
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Members of a social group depend on each other,
share a common culture and influence each others
behaviours and values.
A persons membership in a particular peer group,
or community group impacts food behaviours.
An example of this would be, a young person would
eat certain foods whilst accompanied by friends
and other foods when accompanied by their spouse
or family members.
Religious Influences
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Different religious beliefs may vary from very
relaxed to highly restrictive where gastronomy is
concerned.
This will affect the followers food choices and
behaviours.
For example, in some religions specific foods are
prohibited, such as pork among the Jewish and
Muslim faiths.
Alcohol is also banned in some religions, therefore a
menu descriptive needs to correct.
Cultural Influences
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Each culture has its own speciality foods and
preparation methods.
Britain, France, China, Japan, Mexico, Pan Asia,
Italy and India are just some examples of cultural
areas known for their gastronomy.
Within each culture there is an etiquette that is
followed when eating and drinking.
This will vary depending on the country, background
and cultural ties of each person.
Media and Individuals influence
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The use of media to promote gastronomy over last
few years has been immense.
Celebrity chefs cooking on television, competitions,
back to basic cooking, and government campaigns
encouraging healthy eating has increased intense
interest in this area.
There has been a huge advancement in high level
catering colleges offering bespoke courses and
specialist skills, providing ‘the experience’ in to the
trade that customers expect and deserve.
Group Debate
Split in to two groups
 Group 1 – for the debate topic (Butchers)
 Group 2- against the debate topic (Vegetarians )
Scenario
A local butcher has decided to sell horse meat burgers in
his shop, the local vegetarian society has found out
about this and are out raged by his decision.
Research appropriate and valid points to be discussed for
and against the decision.
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Topic 8
Dining Experiences
Types of Experiences
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The dining experience will always depend upon the
venue selected.
This should not, however, detract from the positive
feelings a guest should leave with such as;
Satisfaction
Value for Money
Attentiveness
Welcome
These factors should remain constant and ensure the
guest returns again
Areas of Exposure that a customer could
expect within the gastronomic world
Fine dining
Pub
Restaurant
Institutional
Traditional
Pub
Takeaway
Customer
Fast Food
Bistro
Ethnic
Brassiere
Themed
restaurants
Chains
Lifestyle Changes
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The modern day Climate has seen a move towards ready
meals and fast food at one end with the media and
government trying to encourage a more wholesome
approach to the topic at the other.
The introduction of healthy eating imitative has seen many
peoples return to the kitchen to produce healthy meals for
the family and increase their fruit and vegetable
consumption.
The price of meals offered by many top restaurants has
opened the door to many who have began to find a real
appreciation for quality produce, techniques and settings.
The interest has led to a huge surge in the market for
gastronomy and food in general.