Food production basics

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Gajanan Shirke-
MIH,www.gajananshirke.com


 Quantity cookery has existed over a
thousand of years as long as there have been
large people to feed. Modern food service have
begun shortly after the middle of the 18th
century. At this time, food production in France
was controlled by Guilds. Caterers, pastry
makers, roasters and butchers held licenses to
prepare specific items. An innkeeper had to buy
the various menu items from the guilds in order
to serve meals to their guests.
The Food Service
Industry
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Gajanan Shirke-


Monsieur Boulanger
In the year 1765, a Parisian man, began
advertising in his shop sign that he served
soups called “restaurants” or “restoratives”.
This word literally means “fortifying”.
He served “sheep’s feet in a cream sauce”.
The guild of stew makers challenged him in the
French court, but Boulanger won by claiming
that he didn’t stew the sheep’s feet in the sauce,
but served it with the sauce.
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Gajanan Shirke-


 The French Revolution had a particularly significant
effect on restaurant proliferation. Professional chefs
who previously have worked for the monarchy and
nobility either fled from France to escape the
guillotine or went into business for themselves.
 At the start of the French Revolution, there were
about 50 restaurants in Paris. Ten years later, there
were about 500.
The Role of the French Revolution to the
Food Service
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
• Over the next several hundred years, French
cooking changed, incorporating new
ingredients, seasonings, procedures, and styles
of presentation.
• The result of these changes was grande
cuisine, an elaborate cuisine consisting of many
courses and following strict cooking rules.
The Birth of Grande
Cuisine
5Gajanan Shirke-MIH,www.gajananshirke.com


The Grande Cuisine of Marie Antoine
Careme (1784-1833) detailed numerous dishes
and sauces. Careme emphasized procedure
and order. His goal was to create more
lightness and simplicity.
Beginning with Careme, a style of cooking
developed that can truly be called international,
because the same principles are still used by
professional cooks around the world.
The Birth of Grande
Cuisine
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Georges Auguste Escoffier (18471935)
– a renowned chef and teacher. He was the author of Le Guide Culinaire, a major
work codifying classic cuisine’s that is still widely used by professional chefs.
– His other significant contributions include simplifying the classic menu in
accordance with the principles advocated by Careme, and initiating the brigade
system.
– Escoffier’s major achievement is he reorganization of the kitchen which resulted in
a streamlined workplace better suited to turning out the simplified dishes and menus
he instituted.
Caterina de Medici (1519-1589)
– An Italian princess from the famous Florentine family, married the Duc d’Orleans,
later Henri II of France .
– She introduced a more refined style of dining, including the use of the fork and the
napkin.
Marie Antoine Careme (1784-1833)
– known as the founder of the grande cuisine and was responsible for systematizing
culinary techniques.
– He had a profound influence on the later writing of Escoffier, and was known as the
“chef of kings, king of chefs”.
Notable Figures in
Culinary History
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Fernand Point (1897-1955)
* The most influential chef in the middle of the twentieth century.
•Worked in his restaurant, La Pyramide in Vienne, France. Point simplified
and lightened classical cuisine.
•Ferran Adria
• A Spanish chef which owns El Bulli. Adria expolores new possibilities in
gels, foams, powders, infusions, extracts and other unexpected ways of
presenting flavors, textures and aromas.
•This approach to cooking is called “Molecular Gastronomy”, a name
coined by the French chemist Herve This.
•Molecular gastronomy has been taken up by noted chefs Heston
Blumenthal, Wylie Dufresne, Grant Achatz and Homaro Cantu.
Notable Figures in Culinary
History
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
 Domestic Kitchen
- The kitchen at home. This kitchen is for personal
use. It contains necessary equipment for cooking
small portions.
 Commercial Kitchen
- Is a large kitchen for preparing a large portion or
many portions of food. The commercial kitchen can
be the kitchen in a restaurant, hotel, school, and
hospital. It requires a lot of space and equipment. A
good floor plan is very important for a good service
flow.
- The commercial Kitchen can be separated into
different section
TYPES OF KITCHEN
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Commercial kitchens are organized into work stations and work sections. Organizing the kitchen in
this way streamlines the work flow and helps reduce the amount of time it takes to prepare and
serve food.
Work stations- contains all the tools and equipment needed to prepare a certain dish or type of
food. For example, if a restaurant offers onion rings on the menu, they are prepared at the fry
station. The fry station contains a deep fryer, tongs, and fry baskets. It may also contain a
holding station with heat lamps to keep foods hot.
Each work station also contains storage and a power source.
The menu and the size of the establishment impact the size of each work station.
Work sections Related work stations are organized into work sections that may share equipment
or perform similar tasks. A hot foods section, for example, might contain a fry station and a
sauté station, along with other stations that prepare hot foods.
Grouping work stations into work sections allows a foodservice operation to assign staff to cover
more than one station if neither station requires the full-time services of one person or if the
kitchen is short-staffed.
Work Stations and Work
Sections
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
Executive Chef – Head chef, In-charge of the kitchen, is
a professional cook who supervises cooking and food
presentation.
Also responsible for the menu planning, purchasing,
costing and planning work schedules.
Sous Chef – is the second in command. He or she would
assist the chef and can fill the position of cook when
needed. He also replace the head chef when he is off
duty.
Chef de Partie – Station chef, responsible for a particular
cooking station.
Kitchen Brigade System
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KITCHEN BRIGADE
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Historically, large hotels have used a brigade system, which divides
responsibilities into special tasks assigned to each member of the staff.
Today, however, most establishments use a variation of the classical
brigade system.
Pantry Chef, (Garde Manger) is responsible for cold food
items (salads, dressings, cold meat and cheese platters, cold
meats and sauces)
Sauce chef, (Saucier) prepares sautéed foods and their sauces
Fish chef, (Poissonier) is responsible for all types of fish and
their sauces
Roast chef, (Rotisseur) roasts, braises, and stews foods and produces
their sauces
Fry chef, (Friturier) Cooks fried foods
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Vegetable chef, Entremetier Cooks hot appetizers, soups, egg dishes, pasta,
and vegetables
Pastry chef, Patissier Produces all baked goods, desserts, and pastries
Confiseur – candies and petit four
Boulangere – bread and rolls
Glacier – frozen and cold desserts
Decorateur – cake decorations and special desserts
Tournant, swing chef works every station in absence of the regular chef
Butcher, Boucher butchers all meats and poultry
Communard, Staff chef prepares the staff ’s food
Expediter /announcer, Aboyeur takes the order and gives it to the correct chef
Commis Works as an apprentice under a particular station chef
Assistant, Cook work at each station under the station chef
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
Skills
Experience
Attitude
Stamina
Quality Seeker
Interpersonal skill
Attributes for the Job
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
Hotels - must provide a variety of services for their guests, from budget-minded
tourists to business people on expense accounts, from quick breakfast and sandwich
counters to elegant dining rooms and banquet halls.
Hospitals - must satisfy the dietary needs of the patients.
Schools - must consider the ages of the students and their tastes and nutritional
needs.
Employee food services - need menus that offer substantial but quickly served
reasonably priced food for working customers.
Catering and banquet operations - depend on menus that are easily prepared for
large numbers but that are lavish enough for parties and special occasions.
Fast-food and take-out quick-service operations - require limited menus featuring
inexpensive, easily prepared, easily served foods for people in a hurry.
Full-service restaurants - range from simple neighborhood diners to expensive,
elegant restaurants. Menus, of course, must be planned according to the customers’
needs. Trying to institute a menu of high-priced, luxurious foods in a café situated in
a working-class neighborhood will probably not succeed.
Type of Institution
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
Breakfast
Lunch : Speed, Simplicity, Variety
Dinner : Offer more selections
and more courses. Usually in more
relax and leisurely manner.
Kind of meal
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
1. Cold hors d’oeuvre
small,savory appetizers
2. Soup
clear soup, thick soup, or broth
3. Hot hors d’oeuvre
small,hot appetizers
4. Fish
any seafood item
5. Main course or pièce de resistance
a large cut of roasted or braised
meat, usually beef, lamb, or venison,
with elaborate vegetable garnishes
6. Hot entrée
individual portions of meat or poultry,
broiled, braised, or panfried, etc.
7. Cold entrée
cold meats, poultry, fish, pâté, and so on
8. Sorbet
a light ice or sherbet, sometimes made of wine, to
refresh the appetite before the next course
9. Roast
usually roasted poultry, accompanied by or followed
by a salad
10. Vegetable
usually a special vegetable preparation, such as
artichokes or asparagus, or a more unusual
vegetable such as cardoons
11. Sweet
what we call dessert—cakes and tarts, pudding,
soufflés, etc.
12. Dessert
fruit and cheese and, sometimes, small cookies or
petits fours
Classical Menu
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
Appetizer; hot or cold
Salad
Soup
Fish
Sorbet
Entrée
Dessert
Modern Menu
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
FACTORS TO BE CONSIDERED
WHEN PLANNING A MENU:
Equipment
Personnel
Availability of products
Menu Planning
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
Menu - is a list of dishes served or
available to be served at a meal.
Course -is a food or group of foods
served at one time or intended to
be eaten at the same time.
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
Recipe - is the record of ingredients
and preparation method for cooking
the dish.
Standardized recipe - is a set of
instructions describing the way a
particular establishment prepares a
particular dish.
Recipe
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The structure of a standardized recipe.
Recipe formats differ from operation to operation, but nearly all of them
try to include as much precise information as possible.
• Name of the recipe.
• Yield, Including total yield, number of portions, and portion size.
• Ingredients and exact amounts, listed in order of use.
• Equipment needed, including measuring equipment, pan sizes,
portioning equipment, and so on.
• Directions for preparing the dish. Directions are kept as simple as
possible.
• Preparation and cooking times.
• Directions for portioning, plating, and garnishing.
• Directions for breaking down the station, cleaning up, and storing
leftovers.
Recipe
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Chicken Breasts Parmesan
Portion size: 1 chicken breast,4 oz Total yield: 12 portions
Quantity Ingredients Equipment
4 oz Flour 2 half-size hotel pans
11⁄4 tsp Salt one 2-qt stainless-steel bowl
1⁄2 tsp Ground white pepper 1 wire whip
5 Whole eggs, size large 1 meat mallet
31⁄2 oz Grated parmesan cheese four 12-in.sauté pans
11⁄2 oz Whole milk 1-oz ladle
12 Boneless, skinless chicken breasts,4 oz each tongs
4 oz Clarified butter plastic wrap
instant-read thermometer, sanitized
P r o c e d u r e
Advance Prep:
CCP 1. Collect and measure all ingredients. Refrigerate eggs, cheese, milk, and chicken at 40°F or lower until needed.
2. Collect all equipment.
3. Place the flour in the hotel pan. Season with the salt and white pepper.
4. Break the eggs into the stainless-steel bowl and discard the shells. Beat with the wire whip until foamy. Add the grated cheese and
milk. Mix in with the whip.
CCP 5. Cover the bowl with plastic wrap and refrigerate at below 40°F until needed.
6. Flatten the chicken breasts lightly with the meat mallet until 1⁄2 in. thick. Place the breasts in a hotel pan.
CCP Cover with plastic wrap. Refrigerate at below 40°F until ready to cook.
CCP 7. Clean and sanitize the mallet and the work surface. Wash hands thoroughly.
Cooking:
8. Place one of the sauté pans over moderate heat. Allow to heat 2 minutes.
9. Measure 1 oz clarified butter into the pan.
CCP 10. One at a time, dip 3 chicken breasts in the seasoned flour until completely coated on both sides. Shake off excess. Dip in the egg
mixture.
Coat both sides completely. Return remaining chicken and egg mixture to refrigerator.
CCP 11. Place the 3 breasts in the sauté pan. Wash hands after handling the raw chicken and before handling cooked food.
CCP 12. Cook the chicken over moderate heat until golden brown on the bottom. Using the tongs, turn over and continue to cook until
the chicken reaches an internal temperature of 165°–170°F. Test internal temperature with sanitized instant-read thermometer.
CCP 13. Repeat with the remaining chicken breasts, using clean sauté pans. If your work is interrupted before completion, cover and
refrigerate chicken and egg mixture.
CCP 14. If the chicken is not served immediately, hold in a heated holding cabinet to maintain internal temperature of 145°F.
CCP 15. Discard leftover egg mixture and seasoned flour. Do not use for any other products. Clean and sanitize all equipment. 24
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Basic Units
In the metric system, there is one basic unit
for each type of measurement:
The gram is the basic unit of weight.
The liter is the basic unit of volume.
The degree Celsius is the basic unit of
temperature.
Measurement
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Units of Measure— U.S. System
Weight : 1 pound =16 ounces
Volume : 1 gallon = 4 quarts
1 quart = 2 pints
` or
4 cups
or
32 (fluid) ounces
1 pint = 2 cups
or
16 (fluid) ounces
1 cup = 8 (fluid) ounces
1 (fluid) ounce = 2 tablespoons
1 tablespoon = 3 teaspoons
Measurement
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Gajanan Shirke-


Phases of Production in the kitchen:
 Game Plan / Action Plan
 Mis en Place
 Cooking
 Serving
How to be Successful in the
Kitchen
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Gajanan Shirke-


Organization
 What are you going to make?
 How much food will you need?
 How much time will you need?
 How many people will you need for
production?
Game plan / Action Plan
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
 Means putting “everything in its place”, prior to
preparation and cooking.
 Gathering of all equipment needed.
 Gathering of all ingredients needed.
 Station Set-up
Mise en Place
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
Station set-up
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
Station Set-up
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
 Pre-preparation:
 Washing / cleaning of ingredients
 Cutting / slicing, trimming, portioning
 Trussing, Seasoning
 Preparation:
 Start item with longest cooking time
 Clean as you work / Clean as you go
 Finish production as close to service time as
possible. Double check everything.
Cooking
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
 Set up lines for service:
 Hot plates, for hot items, cold plates for cold
items.
 Serving spoons, forks, etc.
 Actual service:
 Plates neat and clean
 Food Arrange properly on the plate
 Maintain proper temperature of food items
Serving
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
Flavour
Texture
Appearance
Nutrients
Variety & Balance
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
Protein
Starch
Vegetables
Sauce
Meal Components
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
B.U.F.F.
Balance:
 Selection of food
 Colour
 Cooking Methods
 Shape
 Textures
 Seasonings and flavourings
Presentation
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Unity:
The food in the presentation should work in harmony and unity.
This means the food will taste as good as it looks.
Focal Point:
 The platter or plate should have a focal point to which the eye is
automatically drawn. The existence and location of this focal
point is largely dependent on the placement and relationship of
the various food components.
Flow:
 Through proper handling of balance, unity and focal point, it is
possible to develop a sense of movement or flow.
 Flow gives the presentation life and a sense of Freshness.
Presentation
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Thank you!
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
Don’t forget to follow
me on twitter
@joviinthecity
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Food production basics

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