Transcript Minimum Requirments for Food and Beverage Establishments

Food preparation equipment

Primary equipment:


Ranges.
Ovens:
 Conventional.
 Convection.

Microwave.

Refrigerators/freezers.

Ranges
 Ranges
can have open or flat top surfaces with electrical
or gas burners of varying sizes.
 Heat control and speed with which one can raise or lower
the temperature of the units vary among manufactures
and according to whether the range is fueled by gas or
electricity.
Flat top
Open top

Ovens
 The
conventional oven usually makes up the bottom part
of the range, but it can also be a separate unit placed
elsewhere. the heat source in a conventional oven is
stationary, usually radiating from the bottom,
 It is primarily used for baking and roasting but can also
be used for braising and simmering
 The conventional oven relies on hot air for heating food,
a fan circulates the hot air around the chamber.
primarily by convection, but conduction and radiation
may also occur.

Microwave ovens
Microwaves might be useful for heating food because It
contain a magnetron, a vacuum tube that generates
microwaves that can be reflected, transmitted (passed
through), or absorbed by the food.
 Advantages:
1- Speed (most dishes can be ready within minutes)
2- Cleanup is often easier (foods stick less & one dish can
be used for both cooking and serving)
3- Do not emit any heat while cooking and burns are rare.
4-retaining the nutrients and flavors of food.

 Disadvantages:
1- Browning and cooking of meats and baked goods does
not occur naturally, this became a health concern because
there is a greater survival rate of bacteria in microwaved
food compared to conventionally heated.
2- It is not ideal for the prevention of food-borne illness
from bacteria and other microorganisms.
3- Not suitable for all foods like Soups, pasta……
It should be supplement, not replace, standard ovens.

Refrigerators/freezers
 On
of the most important factors in
preventing bacterial infection from
foods.
 Refrigerator
temperatures should be
maintained at or below 40°F (4°C).
 Freezers
 It
compartments at 0°F (-18°C).
classified by the location of the
freezer-above, below or beside the
refrigerator section.
Most Refrigerators have special compartments for meats,
fruits, and vegetables. These are designed specifically for
keeping the moisture content of the respective type of
food at its proper level
Auxiliary equipment

Broilers and Grills: broiler's heat is above the food, while
the grillʼs is below the food. Heat for these may be
provided by wood, electricity, charcoal or gas.

Steamers: Pressure steamers allow food to heat to
temperatures higher than boiling which decreases cooking
time

Deep-Fat Fryers:

Cutting equipment: Meat slicer and Grinder.

Mixers: Blenders and food processors.

Dough mixers:
Pots and pan:
Difference between pots and pan:
 Pot and pan are distinguished from one to another by
size, shape, and handle.
 Pots tend to be deeper with high sides that go straight up
from a circular base.
 Pans are usually shallow with sides that extend only an
inch or two from the base.
 Pots and pans usually have different types of handles.
Pots usually have two small handles located on opposite
sides of the pot, and are used when preparing large
quantities. Pans, on the other hand, tend to have just one
long handle.
Pots and pan materials:
Aluminum, copper and stainless steel.
 Nonstick coating.
 Cast iron.
 Glass and glass/ceramic combination.

Utensils :
Vital items needed for cutting stirring, turning,
measuring and serving food, including knives,
preparation, measuring, and serving utensils.
 Knives: the most important tools in food preparation,
they with different kinds and types.

Preparation utensils

Spatulas: Plastic or rubber spatulas used to level off
ingredients when measuring, remove food from the pans,
and spread butter and other soft foods.

Tongs: Used to turn meat while broiling, serve foods...

Wooden Spoons: For stirring, mixing, …. and serving.

Whisks: For general purposes and smooth saucesballoon whisk for incorporating air into egg …..

Molds: In a variety of shapes are used for gelations and
desserts.

Brushes: To spread melted butter or thin mixture like
eggs….

Pastry bags: Used to make shaped and decorations.

Slotted or perforated spoons: To left foods out of
the liquid in which they cooked.

Dough scraper: Used to scrape the dough from the
board.

Colander: Used to drain cooked foods like pasta.

Sifter: Used to sift flour or powdered sugar and to
blend dry ingredients.

Rolling pin : Used to roll out cookies…..
Measuring utensils
Correct measuring is essential aspect of basic food preparation

Weight vs. volume:
 Weight,
commonly used to mean mass, is a much more
accurate measurement than volume. As a result, many
foodservice operations use weight rather than volume to
measure recipe ingredients.
 Volume measures the space filled by an ingredient.
 Weight measures the heaviness of an ingredient.
 The ounces can be measured either by volume, known as
fluid ounces (fl), or by mass (weight), known as
avoirdupois ounce (av).
 Water is the only substance whose fluid ounces is equal to
its avoirdupois ounces. But 1 cup of powder sugar does not
weight the same as 1 cup of honey.
 Americans
tend to measure using volume measurements
such as teaspoons, tablespoons, …….
 Weight
can be measured using a number of different
available scales, Spring type scales used principally for
weighing dry ingredients like grains, beans, dried pasta,
vegetables, and fruits.
Various scales

Spring-type scales

Balance scale

Portion scale

Bakers scale
Metric vs. Nonmetric
 Metric measurements of volume are expressed in
milliliters (ml).
Types of measuring utensils
 Different types of measuring utensils:


Liquid measuring cup.

Dry measuring cups.

Measuring spoons.

Ladles.

Selecting the right measuring utensil:
 Whether
an ingredient is liquid or dry determine the kind
of measuring utensil that will be used.
 It is important to be able to use measuring utensils interchangeable whether using liquid or dry measuring cups.
 1 teaspoon= about 5 gram
 1 tablespoon= 3 teaspoons
 2 tablespoon = 1 fluid ounce or 28.35 grams.
 ¼ cup= 2 fluid ounce
 ½ cup= 4 fluid ounce.
 1 cup= 8 fluid ounce, 16 tablespoon, 48 teaspoons.
 1 Pint= 2 cup, 16 fluid ounces (1 pound)
1
quart= 2 pints or 4 cups.
 1 gallon= 4 quarts, 8 pints or 16 cups.
 1 pound = 16 ounces
 1 kilogram= 2.2 pounds.
‫ملعقة مائدة‬
T or Tbsp
Tablespoon
t or tsp
Teaspoon
c
Cup
‫كوب‬
g
gram
‫جرام‬
oz
Ounce
‫اوقية‬
fl oz
Fluid Ounce
gal
Gallon
No.
Number
‫عدد‬
pkg
Package
‫عبوة‬
pt
Pint
‫بينت‬
lb or #
Pound
‫رطل‬
qt
Quart
EP
Edible Portion
‫جزء مأكول‬
AP
As Purchased
‫كما يشترى‬
‫ملعقة شاى‬
‫اوقية للسوائل‬
‫جالون‬
‫ اللتر‬/‫كورات‬