Food & Beverage cycle Food Preparation

1. Dr. Hany Atef
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P 4
Food Preparation

2. Food Preparation
• There are certain aspects of food preparation that all
restaurant personnel should be familiar with. They
are.
•
• 1. Methods of cooking
• 2. Basic Soups
• 3. Basic Sauces
• 4. Preparation of menu items.
•
• Methods of Cooking
•
• Steaming Water media
• Boiling Water media
• Roasting Fat media
• Poaching Water media
• Grilling Fat media
• Frying Fat media
• Baking Radiant heat media
• Broiling Dry heat media
• Smoking Smoke media
• Stewing Water media
• Braising liquid media
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3. • Steaming Cooking is done by moist heat
(vapors). There are two types steaming – indirect
steaming where food is sealed with cloth or
aluminum foil and placed in a closed container
which is immersed in another container which
generates steam from boiling water or from a
steamer , eg. Steam pudding. In direct steaming
food items are in direct contact with the vapors.
• Boiling Food items are cooked in boiling
water (100 c). Green vegetables are put in boiling
water and root vegetables are put in cold water and
then boiled, e.g. Boiled potatoes, boiled green
peas, etc.
• Roasting Food is cooked in direct contact with
heat. Fat is basted to moisten and soften the meat.
There are four traditional methods of roasting:
• Pot Roasting- quality meats like game birds
are trussed to retain their shape and placed in a
pot, which has crossed rods within to prevent the
meat from sticking to the bottom. The meat is
basted with fat. This is sealed and heated from
below on a slow fire. Root vegetables may be
added later for flavor. After the meat is cooked,
stock may be added to the liquid inside to make a
sauce. Otherwise, the natural liquid formed called
"Jus Roti" may act as the gravy.
•
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4. Oven roasting – the meat is basted
and roasted in a tray in the oven at
temperatures of 300F. The meat is
constantly basted and turned round for even
cooking and color.
• Spit roasting – the meat is
skewered into a rod and roasted above
direct flames. The meet needs constant
basting with fat and is rotated over the
flame to ensure even cooking.
• Tandoori roasting – an Indian
concept where meat is marinated with
spices and curd and skewered on rods,
which are placed into mud ovens which are
heated from within.
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5. • Poaching Food items are cooked in shallow
water. The water never boils but simmers that is, it
is kept below boiling point, e.g. poached eggs,
poached fish, etc.
•
• Grilling The fasted method of cooking
expensive meat cuts done on hot grid iron with heat
coming from top or below. This meat is marinated
before grilling and never pricked while cooking as
the juices flow out, e.g. steaks, grilled chicken, etc.
• Frying This method of cooking uses fat as a
cooking media. There are three types of frying:
• Sauté- done on slow (very slow) fire and used for
tender items.
• Food is partially cooked or colored.
• Shallow frying – very little fat used but cooking is
done fully.
• Deep frying – Done in hot oil or fat, the food is
submerged in the oil and cooked.
•
• Baking The method by which cakes,
pudding, pies, biscuits, are cooked in dry radiant
heat, at different temperature in an oven.
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6. • Broiling It is a dry method of cooking by
direct heat either from above or below. It can be
done on grids or pans where food is cooked
uncovered. It is used as a method of preserving
food.
• Smoking Food is preserved with the help of
smoke from wooden shaving and sawdust, in a
closed room, e.g. smoked salmon, smoked
ham, etc.
• Stewing Very slow method of cooking in a
utensil with a closed lid where tough meats and
joints are cooked in water to soften them. Herbs
and spices are added for flavour and the juice is
served as gravy. It is cooked on low fire or in an
oven at a low temperature, e.g. mutton stew or
Irish stew, etc.
• Braising It is a combination of
roasting and stewing. Tough meat is used. It is
first browned to seal off pores so as to retain the
juices. The meet is then placed on a bed of
vegetables, herbs, bacon and ham in a
casserole. The casserole is sealed with a lid to
prevent evaporation and then placed in an oven
to cook.
•
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7. STOCKS Stocks are flavored and
nutritious liquids used as foundations for
sauces, soups, stews, gravies, etc.
• There are two basic stocks.
• White Stock – The type of stock is
determined by the source of meat and bones
e.g. chicken stock, beef stock, mutton stock,
veal stock, fish stock.
• Discarded bones and cartilage, which
contain albumen and gelatin, are used. For
flavoring, carrots, turnips, onions, leeks, bay
leaf, parsley and thyme are used. Stock is
prepared by adding sufficient cold water to
submerge all the bones. The water is brought
to a boil, and then simmered for six hours.
Whole vegetables, and aromats as mentioned
above, are added for flavor. In case of chicken
the simmering time is 20 minutes.
•
• Brown Stock Bones are first roasted till
they are rich brown and the stock process is
followed as above. Types of brown stock are
brown beef stock, brown mutton stock, brown
veal stock and brown game stock
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9. Sauces
• A sauce is a liquid accompaniment, which goes with a
dish. The role of a sauce is to:
•
• Enhance flavor
• Give color
• Help in digestion
• Moisten dry food
• Enhance nutritional
• Lend a name to a dish, e.g. Fish Portuguese
• Give a balanced taste.
•
• There are six basic sauces from which derivates are
made:
• Béchamel (white sauce)
• Espagnole (brown sauce)
• Veloutes
• Tomato
• Mayonnaise
• Hollandaise
•
• Bechamel This is prepared by making a white
roux out of flour and butter in equal proportions, till it
reaches a sandy texture. Milk is added a little at a
time and stirred to avoid lumps. An onion with one
clove is added for flavour. Seasoning is added for
taste. The product is then passed through a fin
strainer.
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10. • Espagnole This is prepared by making a
brown roux of flour and butter. Tomato puree
is added and stirred to avoid lumps. Brown
stock is added vigorously to blend with the
roux, on a gentle fire. Mirepoix, which consists
of onion, carrots, bacon trimmings, bayleaf,
thyme and peppercorns, are introduced for
flavor along with sated vegetables. The
product is simmered gently for 4 or 6 hours
and then strained.
•
• Mayonnaise Salad oil is incorporated into the
beaten yolk of an egg. It is a basic cold sauce
used for salad dressings and hors d'oeuvres.
•
• Tomato Sauce Tomatoes are cooked
with bacon, carrots, chopped onions and
garlic in stock and passed through a sieve.
Light brown roux is used for thickening.
•
• Volutes These are made by adding stock
to light brown (blond) roux. The type of volute
is determined by the type of stock added, e.g.
fish Volute, chicken Volute, etc.
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11. • Hollandaise Hollandaise is a warm sauce served
over grilled or baked fish, vegetables and eggs. It is
prepared by first reducing peppercorn and vinegar
and adding eggs yolks, which are whisked to a thick
consistency. Melted butter is added until it blends
smoothly.
•
• Sauces may be thickened by thickening
agents or liaisons:
•
• Roux Cooking of flour and butter in the
proportion of 1:1. The degree, to which it is
browned, i.e. white, blond or brown, adds color to
the sauce.
•
• Starch Items such as corn flour, arrow root,
etc are made into a paste with a liquid and then
added to boiling liquid.
•
• Buerre MaineFlour and butter are Kneaded in the
proportion of 1:1 and added a little at a time to a
boiling liquid and stirred to form a smooth
consistency. Basically for fish sauces.
•
• Yolks of Eggs/Cream These liaisons are added as
a finishing agent. When added the liquid is never
boiled. It is added to thicken cream and volute
soups.
•
• Blood Added to give natural flavors
especially in game cooking.
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13. Soups
•Soups are wholesome nutritious liquid
food made from meat, seafood, vegetables
cereals or poultry. It is the second course
in a French classical menu, though it is the
first course in many meals and acts as an
appetizer.
•The following table classifies the soup for
easy reference.
•
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14. Cold
Thick
Cream
soups
Thi
n
Thick
Fruit
Cream
Soup
Unpassed Passed
Hot
Volute
s
Vegetable
Cream
Soups
Cream Chowders BisquesPuree
Broths Consommé
s
Cold/
Jellied
Consommés
Soups
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15. • Consommé It is a richly flavored
clear soup. The base is stock of beef;
mutton or chicken to which raw, lean mince
meat is added along with finely diced or
chopped carrots, onions, celery seasoning
and egg whites. It is brought to boil and
simmered. The protein in the egg white and
meat, coagulate and bind most of the cloudy
material. The soup is strained through a
muslin cloth.
• (Bouillon)
• Broth Broth is a cloudy soup which
contains a mixture of vegetables, meat,
chicken, etc. these are cut in regular
shapes. Bouillon is more or less the same
except that it is clearer and has a strong
meaty flavor.
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16. SOUP GARNISHES
• A garnish is an important aspect of soup
preparation and presentation. It enhances
flavor, color and wholesomeness. It is put into
a prepared soup just before service.
•
• Cereals Boiled rice, e.g. with
mulligatawny soup.
•
• Croutons Dices or other even shaped
bread or toast, e.g. with cream soups.
•
• Cheese Grated Parmesan cheese grilled
on croutons, e.g. with French onion soup;
cottage cheese diced, e.g. with consommés.
•
• Cream Unsweetened whipped cream or
sour cream, e.g. cream of mushroom, Cream
of tomato soup.
•
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17. • Meats, Poultry, Seafood Diced into small
pieces or juliennes, e.g. Cream of chicken
soup, Bisque d'Homard.
•
• Pasta Noodles or spaghetti, e.g. with
minestrone soup.
•
• Vegetables Cut in various shapes and
sizes such as juliennes, rounds, dices, etc. as
in mixed vegetable soup.
•
• Tips for the service of soup
•
• Garnishing must be small, light and easily
eatable.
• Light soups should precede heavy dishes.
• Heavy soups must come in small portions.
• Hot soups must be served very hot, and cold
soups chilled.
• Clear soups must enable you to see the
bottom of the soup bowl.
• Soup accompaniments are toasts, breadsticks,
cheese croutons, etc. These must be hot and
crisp.
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19. Cheese
• Cheese is a product of pure, fresh milk, cream,
or milk and cream mixed together. It is made
by first pasteurizing good quality milk, curdling
it with the addition of bacteria and rennet. The
solid portion –crud is separated from the liquid
portion – whey. The crud is put into moulds to
mature and becomes cheese. It is also
subjected to pressure, which determines the
type of cheese. Cream cheese is subjected to
heavier pressures. The character, texture and
flavor are dependent on the land on which the
cattle graze. The method of manufacture could
also be determinant.
•
• Cheeses are divided into:
• Hard
• Semi-hard
• Soft or cream
• Blue
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20. • HARD CHEESE
• English Cheddar : Has nutty flavors
and is creamy in color.
• Cheshire : A mellow open textured
cheese. There are different types of Cheshire –
Cheshire red and Cheshire white, both with the
same flavor and crumbly; the Cheshire blue is
richer and rare.
• Lancashire : Possesses a mild flavor when
young but increase in pungency as it matures.
Its loose texture makes it ideal for kitchen use.
It is creamy white in color.
• Derby : Has a honey color and close
texture, and develops a strong- flavor as it
matures. The sage- flavored Derby cheese is
popular at Christmas time.
• Double Gloucester A straw colored cheese
with a nutty flavor similar to Cheddar. It has a
close texture.
• Wensleydale : The white Wensleydale has a
soft flaky texture, is pale in color with a
honeyed after taste.
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21. • European Edam : A cheese
from Holland, pale yellow in color with a waxy
texture. It is global shaped and has a yellow or
red rind .It is sold in grades of 40%, 30% and
20% fat.
• Gouda : Another cheese from Holland,
paler yellow than Edam, It comes as a flat
cheese with rounded edges and has a soft
texture. It has a yellow or red rind.
• Emmentaler : A pale yellow cheese from
Switzerland. With cavities all over.
•
• Gruyere : Another cheese from
Switzerland. It is pale yellow, firm and dry. It
also has cavities and is a popular Kitchen
cheese.
•
• Parmesan : A cheese from Italy. A dry
cheese having an appearance of pinpricks all
over it. It is exclusively used for cooking
purposes.
•
•
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22. •
• SEMI- HARD CHEESES
• English : Made from skimmed full
cream milk, it is creamy white in color
with a mild delicate flavor and smooth
texture. It has a very thin rind.
•
• European : This cheese is made in
France. It gains full flavor when ripe. It
has a thin rind and comes in square
shapes.
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23. • SOFT OR CREAM CHEESE
•
• English : there are no noteworthy English
cheeses in this category.
•
• European : A French cheese which comes in
two sizes- Petit Brie and Grond Brie. It is made
from cow's milk
•
• Camembert : A French cheese made from
cow's milk which softens on ripening. It is a
small flat round cheese yellow in color with a
very thin rind.
•
• Camember : A French cheese made from
pasteurized cow's milk and packed in square
boxes. It has a mild flavor and softens on
ripening.
•
• Demi- Sel : A French cheese made from
sour milk. It is flat and square in shape and
comes wrapped in foil, normally pre-portioned.
•
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24. • BLUE CHEESE
•
• English Dorset Blue : Made
from skimmed milk it has a very close texture
being a hard pressed cheese. It is straw
colored with with deep blue veins
• Wensleydale :
The blue veined Wensleydale cheese matures
slowly.
• Stilton :
The surface is wrinkled and brownish – grey in
color. It is a close texture cheese.
• European Danish Blue : It hails
from Denmark as the name suggests. It is
made from cow's milk. It is sold wrapped in
foils.
• Gorgonzola : Made in Italy, it has a
white crud intersected by blue veins. It has a
soft semi-solid textures and rinds which
crumble.
• Roquefort A French cheese made from
cow's milk. It is creamy but crumbly in texture
.It has unique characteristic as it is matured in
the caves of Roquefort.
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26. Menu
• The restaurant supervisor must be ware of
certain points regarding each dish on the
menu:
• Method of preparation and all the
ingredients used
• Time taken for the preparation
• Sauces used with the dish
• Accompaniments and garnishes
• Whether the dish is vegetarian or non-
vegetarian
• Method of service
• Appropriate wine/spirits to be served with
each dish according to traditional practice
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27. Menu
• Price
• Which course each dish belongs to
• Alternatives, if any
• Place of preparation, e.g. pantry, hotrange,
Garde Manager, etc.
• Appropriate cutlery, crockery and silver
used with each dish
• Portion sizes
• When and where to serve, who to serve,
e.g. occasion, time, type of outlets, type of
clientele
• Popular selling items
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