Food Prep

• crating a successful meal is satifiying boht phychologically and phsiologically
• requires: food prep, nutrition, presentation strategies

• structured set up to acheive specific goals
• division of work; management, necessitaties clear, effective job descritption

• desriptice diagram showing the administrative struture of an organization
• contribution to organization
• job description contributes to overall flow

divide kitchens into various prperation areas requiring people with specific skills

• sauce cheff/saucier: highest
• fish cook/poissonier
• vegetable cook/potager
• roast cook/ rotisseur
• broilier/ grillardin
• pantry chef/chef garde manager
• pastry chef/patissier
• relief, swing or round cook/ tournant

in charge of the entire operation ,hiring,purchasing, sheduling etc

in charge of all areas of production and supervision of the staff

• many larger hospitals operation are professionally managed by sodexo corporation
• person in charge is typically the food service director, or the cheif dietician

• the utimate goal of a food service organizaition
• plan,prepare,serve meals

• Adult car meal
• child care
• school lunch programs guidlines

• patients have various nutritional need
• responibilit of the dietary department to assess these need and make sure they are provided

• four food components
• meat/meat alternative
• vegetables/and or fruits
• grains/breads
• milk

• based on nutrietn groups
• lunch should provide about 1/3 of daily calores and recommended daily
• allowances for protein,iron,calcium, and vitamins A&C

• no choice
• limited choice
• choice menu

• crating several weekly menuse in arow
• common infoodservice
• 3 week cycles improve cost
• 4 week cycles less monotonous

determine the types and amounts of food that can be purchased

• the cost of food purchased , often as a percentage
• accounts for about half of all costs other half incurred by labor

• large food service operations
• determins food need, vendors, bargains for price contracts

• descriptice information used in food purchasing that defines the minimum and maximum levels of acceptable qulaity or quantity
• ex: grade, weight,size, fresh or frozen

meats ,produce, dairy, bakery ,frozen, canned, processed foods, nonfood items

less expensive thatn supermarkets because they offer the basic foods without the glitz

• membership arrangement that cuts out the middle , retail level by purchasing food in bulk at wholesale prices to sell to members
• profits are divided amont the co-op
• tend to offer limited choices

• convenience , specialty, and health food stores
• farmers markets

supply food for foodservice establishments

• the biggest expence in the food budget
• reduce daily meat intake no more than 5oz
• less tender cuts are just as nutritious,often less fatty , and less expensive
• non meat substitutions provide inexpensive protein options
• ex: dried beans, peas, and lentils, eggs

frozen or canned is less expensive than fresh

• nonfat dried milk is the least expensive form of milk
• shredded and pre-sliced cheese is more expensive than block cheese

• the more processing that is involved in the product, the hogher the cost will be
• pre-prepared foods are more expensive thatn ones made from scratch

depends on seasonal availability , brand,grade, added ingredients,

• over purchasing perishable produce or other food
• losses resulting from food prep
• losses from shinkage during cooking
• losses from plate wast

the total amount of food purchased prior to any prep

food in its raw state, minus that which is discarded- bones ,fat,skins, seeds

• the ratio of edible food as purchased
• edible food = food as purchased minus inedible or wasted food

• cruvial to adhere to set portion sizes
• three ways of measuring portions
• weight volume
• number
• size

is key to an organizations providing timely meal servie

items are prepared in descending order

• planning the menu
• developing a puchase list
• purchasing the food
• planning the order in
• preparing the food
• surving
• cleaning up

• Dicritptive
• standard
• action
• narrative

• a food service or reipe that is a set of instruction describing how a particular dish is prepared by a specific establishment
• ensures consistent , quantity, portio/cost control

• most formal type of meal
• served in courses
• salad, soup, fish, sorbet, main cousres with salad, dessert

a ceremonious procedure of russian service , using a napkin or silver cumber, bruchses

• food is brought out on a cart
• prepared or completed by a chef at the table
• very formal

• waiters bring the various courses, clear table approbiat times
• servings dished out by the host and hostess to individual guest

meal is placed on the plates in the kitchen and brought out to the table

• guests serve themselves from serving platters and bowls broght to the table and passed counterclockwise
• desser i at the table

• cover and linens
• cover: place mat, flatware,dishes, and glasses

• flatware: eating and serving utensils
• assigned positions

• distibuted attractively
• ex: slat, peper, sugar, butter dish, bread baskets etc

classified by the part of the plant used a s a vegetable

• part of the plant that contains its seeds
• mature ovaries of plants
• derived from flower usually a fruit

tomatoes, squash , cucumbers, avocados, okra, eggplant, olives, water chestnuts,peppers

• each plant cell has sturdy cell wall
• fibrous compounds streghen
• indigestible by humans cant breakdown cellulose and glucose
• Fibers: cellulos, pectic compounds , hemicellulose, lignin, gums

• most common in vegetables and fruits
• starch content
• color
• water volume
• flavor

plastids organelles that store substances, such as starch and pigments

• lecuoplasts: store starch and some water
• chloroplasts: contains the chlorophyll essential for carb syhtesis and create green color
• Chromoplasts: contain carotene or xanthophyll pigments and creaste orange-yellow color

• sotre water and other compounds
• tugor rigid frimness of plant filled with water

• contribut to foods
• cell ph
• flavor and acidity

• adds volume and crispness
• closeness of cells to each other creates textural differences in terms of crispiness

• contain nonnutritive compounds
• possess health protective benefits
• cruciferous vegetables contain phytochemicals
• ex. broccoli, brussels sprouts, cabbage , cauliflower, kale , mustard greens, rutabanga , kohlrabi, turnips

• compound responsible for red color
• reduce risk of prostate and digestive tract cancers

• reduce the growth of cancer cells
• anti inflammatory properties
• soy

reducd risk of breast an uterin cancers

reduce the risk of colon cancer

• from living plants grown in cycles with season
• grading is mostly volountary
• amount

• relatively high protein and fat
• textured vegetabel protein:soybeans peanuts and cottonseed
• meat analog: imitation meats made by blending soy protein with begetable proteins
• tofu: cheese made from soymilk,bland flavor

only the freshest and amount needed

store immediately at appropriate temp and humidity

wash all begetables wash quickly to avoid H2O apsorption

cook in as small amount as possible

cooking time should be as short as possible

• texture: starch and cellulose softens = tugor reduction
• flavor: retain flavor comounds
• odor: contribute to perception of flavor, pungent casued by sulfur
• color: fat and water soluble affected by ph and metals
• nuitritional retention

• Baking: whole at 350F
• roasting: at 375, almost all vegetables , more flavorful
• Stir-frying: little oil along natural moisture
• Deep Frying:

• swimmering: avoids nutrent loss and adverse effects on color, texture and flavor.
• Steaming: Takes longer than simmering,but better retention of flavor,texture and color
• Ex. foil wragpped vegetables
• Braising: brwn first then simmer in own juices
• Microwabing: retain texture, color, and nutrient

• best by simmering
• 3 soak methods:
• overnight
• short soak
• no soak
• Avoid hard water

• gas
• which can be reduced by rinsing, or taking an enzyme product

• Reduce respiration
• prevent moisture loss
• optimial humidity = 85-90 mantain moister

• coolore temperatures resuce respiration
• based on water content
• high water vegetables have shorter storage times

fresh vegetable should not be frozen unless first blanched

• some not in refrigerator
• exam tomates eggplant,winter sqash etc

• natures desserts
• in most shape and color
• fruits and seeds all over the world

• simple: develop from 1 flower
• aggregate: develop from several ovares in one flower
• Multiple: develop from a cluster of several flowers

cellular structure and pigments

• volatile: vaporize during heation
• non volatile: do not vaporize; leach out when cooked in water
• Common acide:
• citric- in citrus fruits and tomatoes
• malic-in apples, apricots, cherries, peaches, pears, strawberries
• tartic- in grapes
• oxalic- rhubarb
• benzoic- cranberries

• cause most fruit to have a ph value below 5.0
• incrases as the fruit ripens
• tartness related
• lemons, limes, and cranberries have lowest ph 2.0
• leact acidic fruits those with ph 4.5 above

• polysaccharides found in fruit
• cell cement, partially responsible for firmness and structure

• large, insouble molecule in young fruit
• enzyme tranform into pectin as fruit repins
• doesnt contribute to gelling

• pectin: produced at heigh of ripeness, makes james and jellies
• Pectic Acid: produced when fruit is overripe
• doesnt contribute to gelling
• Albedo: white, inner rind of citrus fruits , rich in pectin and aromatic oils
• protopectin > pectin > pectic acid

• emulsifier, stabilizer, thickener,texterizer
• can cause cloudindes

• resposible for browning
• aslo called tanins
• found in unripe fruits
• ex apples, arpicots. avocados, bananas, cherries

• important in growth
• some but not all rich in vitamons and minerals, antoxidants
• lycopen: reduce cancer risk
• polychenols: decresed of hogh blood pressure, heart diseas and stroke
• fiber: decreased risk of colon cancer and high blood pressure

• prevent brwoning
• sulfites, sorbate, benzoate
• sorboic acid: antifungal agent preservation
• Benzoic Acid preservative often used in dried fruits

grading , buy during peak season

make fruit available all year by cannong freezing and drying

• goji and acai: increase energy levels, protect the heart from chronic deseas
• blueberry: protect agains oxidative stress
• Cranberry : prevent and treatment of urinary tract infections

• canned, halbes, resveratol
• grade A best
• B choice
• C standard

retains color and tastebut texture is damaged

• method of preserving
• 5lb of grapes to make 1 lb of rasin
• rehydrating add 1/2 cup liquid per 1 cup dried fruit

cans,cartons, 3/4 water removed

may contain added sugar

• juic extratin
• clarifiacation:pulp eliminated
• dearation: air removed
• Pasterizaiton: hogh heat inactivates and destroy microorganisms
• Concetration/additions: juice percentage varies

certain fruits susceptible to brwoning when sliced , inhibiotion can be done by denaturing enzymes

acid inhibits polpheno oxidase enxyme activity

slows enzyme activity but not colplet enzyme inhibiton

prevents exposure to oxygen

Ascorbic acid ( vitamin C) and sulfur compound use up oxygen

• color
• txture
• protopectin to pectin
• degradation of cellulose
• denaturation

fruits somotic system of selective permeablity is repalced with simple diffusion

• found in peels of oranges lemons
• zest: colorfule outl layer conatin more flavor than juices

• sugars acids, essential oils, phenolic and aromatic compounds
• lost during heating

• pectin: spread gel
• sugar: natrual preserv
• acid: flavor and gel
• fruit:

• must have pectin, sugar,acid,
• heat the fruit
• add sugar
• pour the mixture
• seal the container

• steers: castrated gain weight quikly
• Bulls: stag meat used for breeding later for processed foods
• heifers and cows: females have not born calf used for meat
• Calves: too old and too young baby beef

• young calfes 3 weeks to 3 months
• restricted movement
• tender texture
• Free range veal less tender

• meat of sheep
• differnece is the age
• lamb les 14 months mutons over 14
• muton is darker and tougher and stronger flavor

• most from young swine
• slaughtered between 51/2 and 7 months old
• pigs are less than 4 months
• hogs are older than 4 months

composed of a combinationof water,muscle , connective tissue andipose tissue, and bone

• most protein in animals is found their muscle serve as dietary meat,
• muscles are made up of individual muscle cells called muslce fiber
• sourounded by sacromlemma
• about 2000 smaller muscle fibrils serving as contractile components
• if fibrils are small gives a very delicat velverty consistency

• part of ligaments and tendons and it acts as the glue holds muslce
• mixture of proteins and mucopolysaccharides

• most abundant protein in the connective tissue
• tough and fibrous converts to a agel when exposed to moist heat

• amount of connective tissue and cooking method
• high CT more tough
• muscles used for movement

• collagen increase as age
• less expensive tougher cuts
• require moist heat
• tougher cuts have more flavor than tender

• elasitn which is yellowish rubbery does not soften with heating
• should be removed
• little in meats except in cuts from neck and shoulder

• fat
• insulation under the skin and padding
• ouside the meat is cover fat helps retain moisture of meats

• fat found within muscles
• higher marbles have a higher price

• used as landmarks for identitifiyin the various meat cuts from carcass
• more bone less meat