food production basics

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1Gajanan Shirke-

MIH,www.gajananshirke.com

Quantity cookery has existed over a

thousand of years as long as there have beenlarge people to feed. Modern food service havebegun shortly after the middle of the 18th

century. At this time, food production in Francewas controlled by Guilds. Caterers, pastrymakers, roasters and butchers held licenses toprepare specific items. An innkeeper had to buythe various menu items from the guilds in orderto serve meals to their guests.

The Food Service Industry

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Monsieur Boulanger

In the year 1765, a Parisian man, beganadvertising in his shop sign that he servedsoups called “restaurants” or “restoratives”.This word literally means “fortifying”.

He served “sheep’s feet in a cream sauce”.The guild of stew makers challenged him in theFrench court, but Boulanger won by claimingthat he didn’t stew the sheep’s feet in the sauce,but served it with the sauce.

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The French Revolution had a particularly significant

effect on restaurant proliferation. Professional chefswho previously have worked for the monarchy andnobility either fled from France to escape theguillotine or went into business for themselves.

At the start of the French Revolution, there wereabout 50 restaurants in Paris. Ten years later, therewere about 500.

The Role of the French Revolution to the Food Service

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• Over the next several hundred years, French

cooking changed, incorporating new

ingredients, seasonings, procedures, and styles

of presentation.

• The result of these changes was grande

cuisine, an elaborate cuisine consisting of many

courses and following strict cooking rules.

The Birth of Grande Cuisine

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The Grande Cuisine of Marie Antoine

Careme (1784-1833) detailed numerous dishes

and sauces. Careme emphasized procedure

and order. His goal was to create more

lightness and simplicity.

Beginning with Careme, a style of cooking

developed that can truly be called international,

because the same principles are still used by

professional cooks around the world.

The Birth of Grande Cuisine

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Georges Auguste Escoffier (18471935)– a renowned chef and teacher. He was the author of Le Guide Culinaire, a major work codifying classic cuisine’s that is still widely used by professional chefs.– His other significant contributions include simplifying the classic menu in accordance with the principles advocated by Careme, and initiating the brigade system.– Escoffier’s major achievement is he reorganization of the kitchen which resulted in a streamlined workplace better suited to turning out the simplified dishes and menus he instituted.Caterina de Medici (1519-1589)– An Italian princess from the famous Florentine family, married the Duc d’Orleans, later Henri II of France .– She introduced a more refined style of dining, including the use of the fork and the napkin.Marie Antoine Careme (1784-1833)– known as the founder of the grande cuisine and was responsible for systematizing culinary techniques.– He had a profound influence on the later writing of Escoffier, and was known as the “chef of kings, king of chefs”.

Notable Figures in Culinary History

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Fernand Point (1897-1955)* The most influential chef in the middle of the twentieth century.•Worked in his restaurant, La Pyramide in Vienne, France. Point simplified and lightened classical cuisine.

•Ferran Adria• A Spanish chef which owns El Bulli. Adria expolores new possibilities in gels, foams, powders, infusions, extracts and other unexpected ways of presenting flavors, textures and aromas.•This approach to cooking is called “Molecular Gastronomy”, a name coined by the French chemist Herve This.•Molecular gastronomy has been taken up by noted chefs Heston Blumenthal, Wylie Dufresne, Grant Achatz and Homaro Cantu.

Notable Figures in Culinary History

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Domestic Kitchen

- The kitchen at home. This kitchen is for personal use. It contains necessary equipment for cooking small portions.

Commercial Kitchen

- Is a large kitchen for preparing a large portion or many portions of food. The commercial kitchen can be the kitchen in a restaurant, hotel, school, and hospital. It requires a lot of space and equipment. A good floor plan is very important for a good service flow.

- The commercial Kitchen can be separated into different section

TYPES OF KITCHEN

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Commercial kitchens are organized into work stations and work sections. Organizing the kitchen in

this way streamlines the work flow and helps reduce the amount of time it takes to prepare and

serve food.

Work stations- contains all the tools and equipment needed to prepare a certain dish or type of

food. For example, if a restaurant offers onion rings on the menu, they are prepared at the fry

station. The fry station contains a deep fryer, tongs, and fry baskets. It may also contain a

holding station with heat lamps to keep foods hot.

Each work station also contains storage and a power source.

The menu and the size of the establishment impact the size of each work station.

Work sections Related work stations are organized into work sections that may share equipment

or perform similar tasks. A hot foods section, for example, might contain a fry station and a

sauté station, along with other stations that prepare hot foods.

Grouping work stations into work sections allows a foodservice operation to assign staff to cover

more than one station if neither station requires the full-time services of one person or if the

kitchen is short-staffed.

Work Stations and Work

Sections

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Executive Chef – Head chef, In-charge of the kitchen, is a professional cook who supervises cooking and food presentation.

Also responsible for the menu planning, purchasing, costing and planning work schedules.

Sous Chef – is the second in command. He or she would assist the chef and can fill the position of cook when needed. He also replace the head chef when he is off duty.

Chef de Partie – Station chef, responsible for a particular cooking station.

Kitchen Brigade System

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KITCHEN BRIGADE

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Historically, large hotels have used a brigade system, which divides

responsibilities into special tasks assigned to each member of the staff.

Today, however, most establishments use a variation of the classical brigade system.

Pantry Chef, (Garde Manger) is responsible for cold food

items (salads, dressings, cold meat and cheese platters, cold

meats and sauces)

Sauce chef, (Saucier) prepares sautéed foods and their sauces

Fish chef, (Poissonier) is responsible for all types of fish and

their sauces

Roast chef, (Rotisseur) roasts, braises, and stews foods and produces their sauces

Fry chef, (Friturier) Cooks fried foods


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Vegetable chef, Entremetier Cooks hot appetizers, soups, egg dishes, pasta,

and vegetables

Pastry chef, Patissier Produces all baked goods, desserts, and pastries

Confiseur – candies and petit four

Boulangere – bread and rolls

Glacier – frozen and cold desserts

Decorateur – cake decorations and special desserts

Tournant, swing chef works every station in absence of the regular chef

Butcher, Boucher butchers all meats and poultry

Communard, Staff chef prepares the staff ’s food

Expediter /announcer, Aboyeur takes the order and gives it to the correct chef

Commis Works as an apprentice under a particular station chef

Assistant, Cook work at each station under the station chef


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Skills

Experience

Attitude

Stamina

Quality Seeker

Interpersonal skill

Attributes for the Job

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Hotels - must provide a variety of services for their guests, from budget-minded tourists to business people on expense accounts, from quick breakfast and sandwich counters to elegant dining rooms and banquet halls.Hospitals - must satisfy the dietary needs of the patients.Schools - must consider the ages of the students and their tastes and nutritional needs.Employee food services - need menus that offer substantial but quickly served reasonably priced food for working customers.Catering and banquet operations - depend on menus that are easily prepared for large numbers but that are lavish enough for parties and special occasions.Fast-food and take-out quick-service operations - require limited menus featuring inexpensive, easily prepared, easily served foods for people in a hurry.Full-service restaurants - range from simple neighborhood diners to expensive, elegant restaurants. Menus, of course, must be planned according to the customers’ needs. Trying to institute a menu of high-priced, luxurious foods in a café situated in a working-class neighborhood will probably not succeed.

Type of Institution

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Breakfast

Lunch : Speed, Simplicity, Variety

Dinner : Offer more selections and more courses. Usually in more relax and leisurely manner.

Kind of meal

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1. Cold hors d’oeuvresmall,savory appetizers2. Soupclear soup, thick soup, or broth3. Hot hors d’oeuvresmall,hot appetizers4. Fishany seafood item5. Main course or pièce de resistancea large cut of roasted or braised meat, usually beef, lamb, or venison, with elaborate vegetable garnishes6. Hot entréeindividual portions of meat or poultry, broiled, braised, or panfried, etc.

7. Cold entréecold meats, poultry, fish, pâté, and so on8. Sorbeta light ice or sherbet, sometimes made of wine, to refresh the appetite before the next course9. Roastusually roasted poultry, accompanied by or followed by a salad10. Vegetableusually a special vegetable preparation, such as artichokes or asparagus, or a more unusual vegetable such as cardoons11. Sweetwhat we call dessert—cakes and tarts, pudding, soufflés, etc.12. Dessertfruit and cheese and, sometimes, small cookies or petits fours

Classical Menu

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Appetizer; hot or cold

Salad

Soup

Fish

Sorbet

Entrée

Dessert

Modern Menu

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FACTORS TO BE CONSIDERED WHEN PLANNING A MENU:

Equipment

Personnel

Availability of products

Menu Planning

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Menu - is a list of dishes served or available to be served at a meal.Course -is a food or group of foods served at one time or intended to be eaten at the same time.

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Recipe - is the record of ingredients and preparation method for cooking the dish.

Standardized recipe - is a set of instructions describing the way a particular establishment prepares a particular dish.

Recipe

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The structure of a standardized recipe.Recipe formats differ from operation to operation, but nearly all of them try to include as much precise information as possible. • Name of the recipe.• Yield, Including total yield, number of portions, and portion size.• Ingredients and exact amounts, listed in order of use.• Equipment needed, including measuring equipment, pan sizes, portioning equipment, and so on.• Directions for preparing the dish. Directions are kept as simple as possible.• Preparation and cooking times.• Directions for portioning, plating, and garnishing.• Directions for breaking down the station, cleaning up, and storing leftovers.

Recipe

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Chicken Breasts ParmesanPortion size: 1 chicken breast,4 oz Total yield: 12 portionsQuantity Ingredients Equipment4 oz Flour 2 half-size hotel pans11⁄4 tsp Salt one 2-qt stainless-steel bowl1⁄2 tsp Ground white pepper 1 wire whip5 Whole eggs, size large 1 meat mallet31⁄2 oz Grated parmesan cheese four 12-in.sauté pans11⁄2 oz Whole milk 1-oz ladle12 Boneless, skinless chicken breasts,4 oz each tongs4 oz Clarified butter plastic wrapinstant-read thermometer, sanitizedP r o c e d u r eAdvance Prep:CCP 1. Collect and measure all ingredients. Refrigerate eggs, cheese, milk, and chicken at 40°F or lower until needed.2. Collect all equipment.3. Place the flour in the hotel pan. Season with the salt and white pepper.4. Break the eggs into the stainless-steel bowl and discard the shells. Beat with the wire whip until foamy. Add the grated cheese and milk. Mix in with the whip.CCP 5. Cover the bowl with plastic wrap and refrigerate at below 40°F until needed.6. Flatten the chicken breasts lightly with the meat mallet until 1⁄2 in. thick. Place the breasts in a hotel pan.CCP Cover with plastic wrap. Refrigerate at below 40°F until ready to cook.CCP 7. Clean and sanitize the mallet and the work surface. Wash hands thoroughly.Cooking:8. Place one of the sauté pans over moderate heat. Allow to heat 2 minutes.9. Measure 1 oz clarified butter into the pan.CCP 10. One at a time, dip 3 chicken breasts in the seasoned flour until completely coated on both sides. Shake off excess. Dip in the egg mixture.Coat both sides completely. Return remaining chicken and egg mixture to refrigerator.CCP 11. Place the 3 breasts in the sauté pan. Wash hands after handling the raw chicken and before handling cooked food.CCP 12. Cook the chicken over moderate heat until golden brown on the bottom. Using the tongs, turn over and continue to cook until the chicken reaches an internal temperature of 165°–170°F. Test internal temperature with sanitized instant-read thermometer.CCP 13. Repeat with the remaining chicken breasts, using clean sauté pans. If your work is interrupted before completion, cover and refrigerate chicken and egg mixture.CCP 14. If the chicken is not served immediately, hold in a heated holding cabinet to maintain internal temperature of 145°F.CCP 15. Discard leftover egg mixture and seasoned flour. Do not use for any other products. Clean and sanitize all equipment. 24

Gajanan Shirke-MIH,www.gajananshirke.com

Basic Units

In the metric system, there is one basic unit for each type of measurement:

The gram is the basic unit of weight.

The liter is the basic unit of volume.

The degree Celsius is the basic unit of temperature.

Measurement

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Units of Measure— U.S. SystemWeight : 1 pound =16 ouncesVolume : 1 gallon = 4 quarts1 quart = 2 pints

` or4 cupsor32 (fluid) ounces

1 pint = 2 cupsor

16 (fluid) ounces1 cup = 8 (fluid) ounces1 (fluid) ounce = 2 tablespoons1 tablespoon = 3 teaspoons

Measurement

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Phases of Production in the kitchen:

Game Plan / Action Plan

Mis en Place

Cooking

Serving

How to be Successful in the Kitchen

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Organization

What are you going to make?

How much food will you need?

How much time will you need?

How many people will you need for production?

Game plan / Action Plan

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Means putting “everything in its place”, prior to preparation and cooking.

Gathering of all equipment needed.

Gathering of all ingredients needed.

Station Set-up

Mise en Place

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Station set-up

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Station Set-up

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Pre-preparation:

Washing / cleaning of ingredients

Cutting / slicing, trimming, portioning

Trussing, Seasoning

Preparation:

Start item with longest cooking time

Clean as you work / Clean as you go

Finish production as close to service time as possible. Double check everything.

Cooking

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Set up lines for service: Hot plates, for hot items, cold plates for cold

items. Serving spoons, forks, etc.

Actual service: Plates neat and clean Food Arrange properly on the plate Maintain proper temperature of food items

Serving

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Flavour

Texture

Appearance

Nutrients

Variety & Balance

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Protein

Starch

Vegetables

Sauce

Meal Components

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B.U.F.F.

Balance:

Selection of food

Colour

Cooking Methods

Shape

Textures

Seasonings and flavourings

Presentation

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Unity:

The food in the presentation should work in harmony and unity. This means the food will taste as good as it looks.

Focal Point:

The platter or plate should have a focal point to which the eye is automatically drawn. The existence and location of this focal point is largely dependent on the placement and relationship of the various food components.

Flow:

Through proper handling of balance, unity and focal point, it is possible to develop a sense of movement or flow.

Flow gives the presentation life and a sense of Freshness.

Presentation

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Thank you!

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Don’t forget to follow me on twitter @joviinthecity

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