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