01 intro to food production & commercial kitchens

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This is an introduction PPT to students of culinary arts



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01 intro to food production & commercial kitchens

  1. 1. Introduction to Food Production Mehernosh Dhanda BAC 101 Culinary foundation level 1 2/8/2013 1
  2. 2.  Food Production Cooking Menu Recipe Kitchen Kitchen worker Professionalism Hygiene & Sanitation BAC 101 Culinary foundation level 1 2/8/2013 2
  3. 3.  Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk by a human for nutrition or pleasure. BAC 101 Culinary foundation level 1 2/8/2013 3
  4. 4.  Plants Animals Fungi Microbes BAC 101 Culinary foundation level 1 2/8/2013 4
  5. 5. Monkey brains Dog meat Balut Assorted bugs, insects & worms Rocky Mountain oystersWould you like to try these delicacies?? BAC 101 Culinary foundation level 1 2/8/2013 5
  6. 6. Aztec depiction of CannibalismBAC 101 Culinary foundation level 1 2/8/2013 6
  7. 7.  Definition: Theact of manufacturing goods with the aid of machines & manpower for sale BAC 101 Culinary foundation level 1 2/8/2013 7
  8. 8. Raw Finished ProcessMaterial Product BAC 101 Culinary foundation level 1 2/8/2013 8
  9. 9.  Cooking is the chemical process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. BAC 101 Culinary foundation level 1 2/8/2013 9
  10. 10. A list of dishes served at a meal or that can be ordered in a restaurantBorrowed from the French phrase menu de repas, "list of items of a meal," which was shortened to menu. BAC 101 Culinary foundation level 1 2/8/2013 10
  11. 11. A set of directions with a list of ingredients & quantities for making or preparing something.Standard commercial recipes normally consist of: Name Time for preparation Ingredients & quantities Equipment & tools needed Method/ list of preparation steps Serving size/No. of portions The Critical Control Points in the procedure The food cost Photograph of standard product. BAC 101 Culinary foundation level 1 2/8/2013 11
  12. 12. BAC 101 Culinary foundation level 1 2/8/2013 12
  13. 13.  An area used for preparation/cooking food. BAC 101 Culinary foundation level 1 2/8/2013 13
  14. 14.  Land Sea Air Space BAC 101 Culinary foundation level 1 2/8/2013 14
  15. 15. BAC 101 Culinary foundation level 1 2/8/2013 15
  16. 16. BAC 101 Culinary foundation level 1 2/8/2013 16
  17. 17. BAC 101 Culinary foundation level 1 2/8/2013 17
  18. 18. BAC 101 Culinary foundation level 1 2/8/2013 18
  19. 19.  Theway the kitchen is organized depends on many factors: • The menu • Type of establishment  Hotel  Institutional kitchens  Catering and banquet services  Quick service, carry-out, and full-service restaurants. • The size of the operation • The physical facilities, including equipment 2/8/2013 19
  20. 20. BAC 101 Culinary foundation level 1 2/8/2013 20
  21. 21. BAC 101 Culinary foundation level 1 2/8/2013 21
  22. 22.  Qualities that a professional must have: • A positive attitude on the job • Staying power - requiring physical and mental stamina • Ability to work with people • Eagerness to learn • Experience • Dedication to quality • Understanding of the basics/principles • Passion & adventurous palate • Creativity • Mastery of skill sets • Exercising sound judgment/logical/data based decision making • Commitment to excellence • Patience BAC 101 Culinary foundation level 1 2/8/2013 22
  23. 23.  Providing consumers with safe food is the food handler’s most important responsibility. Unfortunately, food handlers are also the primary cause of food- related illnesses. BAC 101 Culinary foundation level 1 2/8/2013 23
  24. 24.  Foods from animal sources Food from a plant that has been heat treated Raw seed sprouts Cut melons Garlic in oil mixtures, non-acidic Foods containing any of the items above BAC 101 Culinary foundation level 1 2/8/2013 24
  25. 25. Acid/alkali balanceTemperatureMoistureAtmosphereTime BAC 101 Culinary foundation level 1 2/8/2013 25
  26. 26. BAC 101 Culinary foundation level 1 2/8/2013 26
  27. 27.  Word document of minimum 1000 words on any of the following topics: Please DO NOT C.C.P(cut,copy,paste)1. What is the future of Food?2. Global consumption of meat & meat based products3. Global consumption of milk & milk based products4. Global consumption of fish & seafood5. Can the world sustain an entirely vegetarian population?6. What is the role of senses in the human dining experience?7. How can the world be a place of equitable food distribution?8. Alternative foods & dietary supplements9. Satvik food.10. Low cost nutritional diets for the urban Indian youth.11. The relationship between technology & food.12. Application of alternative sources of energy in food production.13. Fresh vs Processed: Where is the world moving towards?14. The history of any 5 famous eateries of your city.Submission: 1000 hrs Tue 20 Nov 2012 BAC 101 Culinary foundation level 1 2/8/2013 27
  28. 28. Thank You Want some more ??BAC 101 Culinary foundation level 1 2/8/2013 28

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