Food Production PDF

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BASIC ABOUT THE KITCHEN

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Kitchen Department
Hot Kitchen
Cold Kitchen
Pastry and Bakery
Butchery
Stewarding

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Pastry &
Hot Kitchen Cold Kitchen
Bakery Butcher
Sous Chef Sous Chef
Sous Chef

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Food Production Methods by
the Organization
Conventional Method
Centralized Method
Sous vide
Cook - chill
Cook - freeze

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Sous Vide

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Centralized

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Methods of cooking

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 Boiling-
Definition
Boiling is when food is covered in water or stock, which is
then heated up until the
liquid starts to bubble vigorously. At this point it is boiling.
Usually the heat is then
turned down so that the liquid is just bubbling gently (also
known as ‘simmering’).
Purpose
Boiling is a healthy method of cookery as it does not use any
fat but when done
properly will keep the flavour and nutritional value of the
food. 10
 Stewing-casseroling
Definition
Stewing and casseroling are slow, gentle, moist-heat
methods of cooking in which
the food is completely covered by a liquid. Both the food
and the sauce are served
together. Stews are cooked on top of the stove.
Casseroles are stews cooked in the
oven.
Purpose
cook cheaper cuts of meat and poultry in a way that
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makes them tender and palatable


keep many of the nutrients from the food, which go into the
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cooking liquid
give a rich flavor to the food.
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 Braising-
Definition
Braising is a moist-heat method of cooking larger pieces of
food.
The food is only half covered with liquid, and can be cooked
on the stovetop or in the oven.
The food is cooked very slowly in a pan with a tightly fitted
lid, using very low temperatures.
A combination of steaming and stewing cooks the food. Food
is usually cooked in very large pieces and carved before
serving.
Purpose
The purpose of braising food is to enhance the flavor and
texture.
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 Steaming-
Definition
Steaming is another method of cooking using moist heat.
Food is cooked under
pressure in the steam produced by a boiling liquid (rather
than placing the food itself
in the boiling liquid).
Purpose
The purpose of steaming food is to cook it so as to keep it
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as nutritious as possible
(steaming keeps most of the nutrients in the food).
Also, because the steaming process is gentle, it prevents
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the food from becoming


too saturated with water. 13
 Baking-
Definition
Baking is cooking food with dry heat in an
oven. Although the food is cooked in a dry
oven, steam plays a big part in this method of
cookery.
Purpose
lcreate visual appeal through color and
texture produce tasty food that is enjoyable to
eat.
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 Paper Bag-
This method of cooking in which food
is tightly sealed in oil proof paper or
foil. so during cooking steam
generated by their own juices..

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 Grilling –
This is a fast method of cooking by
radiant (healthy) heat.

I. Over The Heat - Charcoal


II. Under The Heat - Salamanders
III.Between Heat - Heated grill bar
or plate
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 Roasting –
Definition
Roasting is cooking in dry heat in an oven or on a
spit, with the aid of fat or oil.
Purpose
Roasting creates a distinctive taste and provides
interesting variety to the menu.

1. Spit Roasting,
2. Oven Roasting,
3. Pot Roasting 17
 Microwave-
Definition
This is a method of cooking and reheating
food using electromagnetic waves in a
microwave oven powered by electricity.
Purpose
The purpose of microwaving is to:
lcook raw, prepared or pre-cooked foods
quickly reheat food safely – all the food is
heated at the same time
ldefrost frozen food. 18
 Frying -
• Shallow Frying-
Cooking food with small quantity of pre-
heated fat or oil, in a shallow(low) pan or
on a flat surface.
• Deep Frying
This is the cooking of food in pre heated
deep oil or clarified fat.

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 Poaching-
Definition
Poaching is when food in cooked in a liquid that is very hot but not boiling.
It should be just below boiling point.
Poaching media
A poaching medium is the liquid in which the food is cooked. Media is the
plural of medium. Several different media can be used, depending on the
food.
l Water: eggs are usually poached in water with a little vinegar added. Fruit

is poached in water with sugar.


Milk: fish fillets, such as smoked haddock, may be poached in milk.
Stock: some foods may be poached in stock. The stock should be suited
to the food. For example, fish fillets can be poached in fish stock and
chicken breast fillets in chicken stock. You can also poach poultry and fish
in a rich vegetable stock.
lWine: some fruit, such as pears, may be poached in wine.

Sometimes a tasty sauce can be made with the cooking liquid, e.g. a
parsley or other sauce can be made from the milk in which fish is poached.
Purpose 20
l very tender and easy to eat
l very easy to digest.
Roux
Roux is equal quantities of fat and
flour cooked together

• Blonde Roux – On Fire Till Golden


Brown
• White Roux – Without Coloring
• Brown Roux – On The Fire Till 21

Brown
STOCK
Stock is liquid rich in nutrient and flavor extract
from various ingredients, by long and gentle
cooking. This process requires a minimum of 6 to
8 hours.
• White Stock – Raw Bones, Vegetable, Bouquet
Garnish And Cold Water
• Brown Stock - Brown Bones, Cold Water,
Browned Vegetable, Bouquet Garni
• Fish Stock – Fish Bones, Butter Or Margarine,
Vegetable, Bouquet Garni 22
Mother Sauce
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Cuts Of Vegetable

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Julienne
Thin strips, length of an one inch

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Jardiniere
Batons of vegetable ¼ X ¼ X ¾ of an inch

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Macedoine
Dice (cube) of vegetables ½ inch

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Brunoise
Small dice (cubes) of vegetables ¼ of an
inch

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Paysanne

Thinly sliced vegetables of many shapes

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Tourne
Vegetable turn into barrels shape with
length of approximately 1 ½ inches

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Cuts Of Chicken

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Cuts Of Beef

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Raw

Rare

Medium Rare

Medium

Well Done
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