OH 4-1 Quality in Food Production Food Production 4.

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Quality in Food Production

Food Production

4

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Chapter Learning Objectives

Describe processes to enhance food quality during preparation.

Describe ways to enhance food quality during cooking.

Review advantages/disadvantages to alternative cooking methods for different foods.

Describe classic sauces and other types of sauces.

Explain how to select garnishes and accompaniments.

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Classic Round and Stick Vegetable Cuts

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Cube Vegetable Cuts

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Additional Vegetable Cuts

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Preparing Meat

Tenderizing breaks down connective tissue.

Methods that do not involve a liquid Scoring

Pounding

Blade or needle tenderizing

Marinating involves soaking meat in a liquid seasoned with herbs and spices.

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Preparing Meat continued

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Aging—usually applied only to beef Wet aging uses an airless plastic bag under

refrigeration.

Dry aging requires special coolers and is done by specialty vendors.

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Curing adds flavor and preserves meat. Uses salt and other chemicals and seasonings

Smoking adds a characteristic smell to previously cured food. Requires a source of smoke and heat

Brining tenderizes and plumps lean meat. Involves soaking in salted water, sugar, and spices

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Three Methods for Processing Meats

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Cooking Methods Enhance Food Quality

The correct method considers the type of meat or other ingredient and requires the cook to know the product.

Kitchen considerations include Cooking time

Amount of oven and stove space required

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Basic Cooking Method 1—Moist Heat

Boiling

Simmering

Poaching

Steaming

Blanching

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Advantages/Disadvantages of Moist Heat Cooking

Method Good for Bad for

Boil Dense, tough meat, root vegetables

Already tender products with high water content

Simmer Fish, delicate vegetables or fruit

Dense, tough meat

Poach Fish, poultry, delicate vegetables

Dense, tough meat

Steam Fish, vegetables, especially greens

Dense, tough meat

Blanch Vegetables, especially greens

Dense, tough meat

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Basic Cooking Method 2—Dry Heat

Broiling

Grilling

Baking and roasting

Sautéing

Pan-frying

Deep-frying

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Advantages/Disadvantages of Dry Heat Cooking


Bake/roast Whole fish, seafood Tough meat, leafy vegetables

Broil Meat, fish, sturdy vegetables, some fruit

Soft or too-small products

Deep-fry/fry Product with high starch content

Tough meat, leafy vegetables

Grill Meat, fish, sturdy vegetables, some fruit

Soft or too-small products

Sauté Universal

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Basic Cooking Method 3—Combination Method

Braising

Stewing

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Advantages/Disadvantages of Combination Cooking


Braise Tough meat, root vegetables; used for large pieces of meat

Tender products, products with high water content

Stew Tough meat, root vegetables; meat is usually in small pieces

Tender products, products with high water content

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How Would You Answer the Following Questions?

1. Another word for “vacuum packaging” is _______.

2. Poaching is a _______ heat cooking method.

3. The dry heat cooking method that involves applying heat from below is called _______.

4. The two classic combination cooking methods are _______ and _______.

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Flavoring and Seasoning

Flavoring involves adding herbs and spices. Herbs are leaves of plants and may be fresh

or dried.

Spices come from seeds of plants and are almost always dried.

Seasoning refers to adding salt and pepper.

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Sauce Basics

Sauces complement a dish and bring out its best qualities.

Sauces are liquid based and generally have a thickener to make them thicker: Roux—mixture of equal parts of flour and butter

Slurry—combination of cold liquid and cornstarch

Liaison—made of heavy cream and egg yolk

Arrowroot—starch used in modern sauces

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Roux

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Classic Sauces

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Small and Modern Sauces

Small sauces are derived from the classic sauces by adding different flavorings.

Modern sauces are based on vegetables and fruits, and their textures vary from smooth to chunky.

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Other Types of Sauces

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Sauces for Main Courses

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Garnishes

Garnishes are usually prepared separately with different cooking techniques than those used for the “center of the plate” (entrée).

Three important garnish concerns: Appearance (visual impact)

Texture (to complement the entrée)

Aroma (refreshing but not strong)

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Accompaniments

Must meet the same quality standards as the food

Should complement the main dish

Remember the guideline of “3 x 3 + 3”: Three colors on a plate Three textures on a plate Three flavors on a plate Three temperatures on a plate (desserts or

appetizers only)

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Main Courses and Accompaniments

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Convenience Foods

Can be of high quality and can be stored a long time

Useful for items sold in small quantities or not used often

Can save time and money by reducing equipment and labor

Often hard to distinguish from food cooked “from scratch”

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Maintaining Food Quality After Cooking

Managers must ensure that food meets quality standards. To do so: Check plates and presentations against menu

descriptions.

Consider ways to ensure quality through all stages in the flow of food.

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How Would You Answerthe Following Questions?

1. Flavorings made from the seeds of plants are called _______.

2. _______ is a classic (mother) sauce made from blond roux.

3. _______ sauces are based on vegetables and fruits.

4. The guideline, “3 x 3 + 3,” refers to three _______, three _______, and three _______ on a plate.

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Key Term Review

Aging

Blade tenderizing

Brining

Connective tissue

Curing

Dry aging

Kosher salt

Mallet

Marinade

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Key Term Review continued

Marinating

Needle tenderizing

Pounding

Scoring

Smoking

Tenderizing

Vacuum packaging

Wet aging

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Baking

Blanching

Boiling

Braising

Broiling

Browned

Combination method

Deep-frying (basket, swimming)

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Deglazing

Dry heat

Flavoring

Frying

Grilling

Herbs

Moist heat

Pan-frying

Poaching (shallow, submerged)

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Roasting

Sautéing

Seared

Seasoning

Simmering

Spices

Steaming

Stewing

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Arrowroot

Béchamel sauce

Beurre manié

Blond roux

Brown roux

Brown sauce

Classic sauce

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Demi-glace

Espagnole sauce

Hollandaise sauce

Liaison

Mirepoix

Modern sauce

Mother sauce

Nappe

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Roux

Slurry

Small sauce

Thickener

Tomato sauce

Velouté sauce

White roux

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Appearance

Aroma

Center of the plate

Convenience food

Garnish

Nonfunctional garnish (NFG)

Shelf-stable

Texture

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Chapter Learning Objectives—What Did You Learn?

Describe processes to enhance food quality during preparation.

Describe ways to enhance food quality during cooking.

Review advantages/disadvantages to alternative cooking methods for different foods.

Describe classic sauces and other types of sauces.

Explain how to select garnishes and accompaniments.

OH 4-1 Quality in Food Production Food Production 4.

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