Chapter 6: production (methods of production)

quantity food production involves control of

 ingredients, production methods, quality of food, labor productivity, and energy consumption, all of which are critical to controlling cost

what is the highest cost item in a foodservice operation

production equipment

what are the 3 primary reasons for cooking food

• Destruction of harmful microorganisms, thus making food safer for human consumption

• Increased digestibility

• Change and enhancement of flavor, form, color, texture, and aroma

quality of any cooked food depends on what 4 variables

• Type and quality of raw ingredients

• Recipe or formulation for the product

• Expertise of production employees and techniques used in preparation

• Method and duration of holding food items in all stages from procurement through service

METHODS OF PRODUCTION

what are the 4 ways heat is transferred

• Conduction

• Convection

• Radiation

• Induction

define conduction

Transfer of heat through direct contact from one object or substance to another.

• In cooking by conduction, the heat is first transferred from a heat source, usually gas or electricity, through a cooking vessel to food.

• Transfer can occur in any of the three states of matter: solid, liquid, or vapor.

define convection

Distribution of heat by the movement of liquid or vapor; may be either natural or forced.

• natural occurs from density or temperature differences within a liquid or vapor

• forced is caused by mechanical device

define radiation

Generation of heat energy by wave action within an object.

• The waves do not possess energy but induce heat by molecular action upon entering food

what are the 2 types of radiation used in food production

infrared and microwave

define infrared waves

Type of radiation used in food production that has a longer wavelength than visible light.

• Broiling is most familiar example of infrared cooking

define microwaves

 Very short wavelengths that penetrate partway into food and agitate water molecules, causing friction to create heat.

• The friction resulting from this agitation creates heat, which in turns cooks the product

define induction

Use of electrical magnetic fields to excite the molecules of metal cooking surfaces

• The burner has no open flame and the burner surface does not get hot; rather, molecules in the pan are activated, which produce the heat to cook food.

cooking methods are classified as either what or what

moist heat or dry heat

what is meant by dry heat cooking

those in which the heat is conducted by dry air, hot metal, radiation, or a minimum amount of hot fat

what is meant by moist heat cooking methods

involve the use of water or steam for the cooking process.

combination cooking methods means what

apply both dry and moist heat to the menu item

equipment is identified as what 3 categories

• moist heat

• dry heat

• multifunctional

define moist heat methods

Heat is conducted to the food product by water or steam

what are the moist heat cooking methods (7)

• Boiling

• Simmering

• Stewing

• Poaching

• Blanching

• Braising

• Steaming

to boil simmer, stew, or poach means to cook food how

in water or seasoned liquid

what is boiling

to cook in a liquid that is boiling rapidly

what is simmering or stewing

 cooking in a liquid that is boiling gently, with a temperature of 185°F to 205°F.

define steam-jacketed kettles

One kettle in a larger kettle with an open space, or jacket, between the two into which steam is introduced.

• like a double boiler

what is poaching

 to cook in a small amount of liquid that is hot but not actually bubbling.

• temperature range is about 160°F to 180°F

what is meant by blanching

defined as cooking an item partially and briefly, usually in water, although some foods, such as French fries, are blanched in hot fat

what is braising

involves cooking food in a small amount of liquid, usually after browning it.

• aka pot roasting, swissing, and fricasseeing.

define steam

cook foods by exposing them directly to steam

define heat transfer rate

The amount of heat from one substance to another in a given amount of time in a given space measured in British thermal units (Btu)

define pressure steamer

 Equipment that works by trapping and removing air from its cavity, causing steam pressure to build. Food is cooked by steam under pressure

• 2-5 psi low pressure or 15 psi high pressure

define Psi

Pounds per square inch, used to measure steam pressure

define pressureless convection steamer

Equipment in which heat is transferred from steam to food by forced convection caused by a fan inside that encircles the food.

what are the dry heat cooking methods (10)

• Roasting

• Baking

• Oven frying

• Broiling

• Grilling

• Barbecuing

• Rotisserie cooking

• Sauteing

• Pan frying

• Deep fat frying

define broiler

Piece of equipment, gas or electric, that cooks food from a heat source above the food

• food is placed 3 to 6 inches from the heat, depending on the type and intensity of the heat

define charbroiler

Either gas or electric equipment with a bed of ceramic briquettes above the heat source and below the grid.

why is charbroiling a grilling method and not broiling method

Because the heat source is from below, it technically is a grilling and not a broiling method

define grilling

Cooking on an open grid over a heat source

define griddling

Cooking of food on a flat surface (griddle) that is heated from below by gas or electricity

define clamshell

Hinged or removable top with its own heat source that has been added to a gas or electric grill; permits cooking both sides of the food at one time.

define deep fat fryer

Tank of oil or fat heated by gas or electricity into which foods are immersed; fryer has thermostatic control and fast recovery of fat temperature

2 zones of frying kettle are

cooking zone and cold zonew

where is the cooking zone in frying kettle

above the heating elements

what is cold zone in frying kettle

which is the space below the cooking element where crumbs and debris fall

define heat recovery time

Amount of time for oil in fryer to return to optimum cooking temperature after food is added

Roasting or baking uses a combination of what heat transfer methods

conduction, convection, and radiation

define range oven

Part of a stove, generally called a range, located beneath the cooking surface

define deck oven

 Oven that comes in basic sections, each with two shelves and its own source of heat, and that may be stacked on each other

define convection oven

Oven with fan on the back wall that creates currents of hot air within the cooking chamber.

has more space and holds two to three times as much food, reduces cooking time by 30%, and cooks at 25 to 35°F lower temperatures, thus conserving energy

define conveyor oven

Oven, often called a pizza oven, with a belt running through a hot chamber on which products are baked.

define impinger

Conveyorized gas-fired or electric oven that cooks products quickly at high temperatures from the top and bottom

define microwave oven

an oven in which food is cooked by the absorption of microwave energy by water molecules in the food.

define smoker oven

Oven with racks to smoke meat

-uses wood chips to produce smoke, and the meat is rubbed with spices and barbecue sauce to give it a piquant flavor

define smoker oven

define low temp cooking and holding oven

Ovens that cook at low temperatures and increase meat yield.

define rotisserie oven

Oven fitted with a spit or basket to al low food to be rotated over a source of heat.

define wood fire oven

Oven in which foods are cooked over burning wood.

define flash bake oven

Oven that uses a combination of intense light and infrared energy to quickly cook foods.

• Products such as pizza, chicken breasts, and french fries can be cooked in much less time (2 minutes for a chicken breast, 1 minute for french fries)

Three pieces of cooking equipment are manufactured to alleviate many of the space and labor problems in a foodservice operation:

• the combination convection oven/steamer or combi-oven

• the tilting fry or braising pan

• the convection/microwave oven.

define combi-oven

Oven that uses flow of both convected air and steam through oven cavity producing a super-heated, moist, internal atmosphere

• Four cooking methods are combined in one unit: convection, steam, convection plus continuous steam, and convection plus cycled steam

define tilting skillet or tilting frying pan

Floor-mounted rectangular pan with a gas- or electric-heated flat bottom, pouring lip, and hinged cover

define convection/microwave oven

Multifunction equipment that can use convection air alone, microwave energy alone, or a combination of the two.

PRODUCTION CONTROL

control is what

the process of ensuring that plans have been followed

quality control means

assuring day-in, day-out consistency in each product offered for consumption

what is quantity control

means producing the exact amount needed—no more, no less

what relates directly to quality, quantity, and indirectly to control of cost

Time and temperature, product yield, portion control, and product evaluation

define time and temp control

Critical elements in quantity food pro duction that must be controlled to produce a high-quality product

Temperature is recognized as what related to cooking

the common denominator for producing the correct degree of doneness

define carry over cooking

The increase in internal meat temperature after removal from the heat source

define yield

Amount of product resulting at the end of the procurement/production process

define As purchases (AP)

Amount of food before processing

define Edible portion (EP)

- Amount of food available for eating after preparation and/or cooking

define Cooking losses-

Decrease in yield of many foods in pro duction primarily because of moisture loss.

define Handling losses

Decrease in the yield of a recipe because of preparation process

define portion control

Service of same size portion to each customer.

what may occur is portion sizes are not uniform (for customer)

Customers of any foodservice establishment are concerned about value received for price paid, and they may be dissatisfied if portions are not the same for everybody.

Achieving portion control results from what 3 important principles

1. Foods should be purchased according to detailed and accurate specifications to assure that the food purchased will yield the expected number of servings

2. Standardized recipes should be used.

3. Managers and employees should know the size and yield of all pans, dishes, and ladles.

define operation in the black

When revenue minus expenses is a positive value.

The key steps in ensuring portion control are (3)

• purchasing by exact specifications

• using standardized recipes

• using proper tools and techniques during all aspects of production and service

define operation in the black

When revenue minus expenses is a positive value

EMERGENCY PREPAREDNESS

why is emergency preparedness important

A variety of events (weather, natural disasters, terrorist attacks, and pandemic illness) have prompted more detailed emergency preparedness planning by foodservice managers

what needs to be done to have emergency preparedness

determine the quantity of food, supplies, and water needed for an emergency situation, foodservice managers consider the numbers of people (patients, staff, students, public) expected to be served, how often meals will be served, what the basic components of each meal will be, and the ease in preparing the meals in situations of potential utility failure and staff shortages

what is a technique used to help train managers for emergency situation

table top drillde

define table top drill

Exercise that involves simulated emergency situations to test emergency plan

SUSTAINABLE PRODUCTION PRACTICES

sustainability wants today

Concern for the environment has prompted increased interest in sustainable practices in food production

what 6 factors are included in sustainable production practices

• Sustainability

• production control

• Recycling

• Food donation

• Pulping

• Composting

define composting

Decomposing organic material into soil-like material.

define anaerobic digestion

Use of microorganisms to break down organic matter and convert it to biogas

define direct energy

Energy expended within the foodservice operation to produce and serve meals

• It is required for any storage, heating, cooling, packaging, reheating, distributing, or serving functions to be performed for any menu item prepared for service within a facility

three vital aspects of food quality that should be assured by the effective use of direct energy:

• Sensory quality

• Food safety

• Nutrient retention

define indirect energy

Energy expended to facilitate functions that use direct energy.

• supports the other necessary functions, like waste disposal, sanitation, and maintenance of the foodservice optimal work environment

for conserving energy, what program can orgs join and get certified for

ENERGY STAR® program

what is ENERGY STAR program

voluntary partnership among U.S. organizations, the U.S. Environmental Protection Agency (EPA), and the U.S. Department of Energy to promote energy efficiency in buildings and homes

tips to conserve energy

equipment that pass criteria for water conservation carry what logo

WaterSense® logo

energy management should be done how (like tracked)

• Control of energy costs requires maintaining a record-keeping system for tracking utility costs and monitoring equipment use.

• Energy use for lighting, heating, ventilating, and air-conditioning of the facilities must also be monitored and controlled.

what is one of the keys to a successful energy conservation program

employee training