Bishal Mukherjee

1. Describe the following food production processes Re-thermalisation Re-thermalisation is a process where cooked food that is cold is reheated to serving temperature. This process comes handy when you already have cooked the food but need to reheat it to safe temperature for consumption. Ideally, food is re-thermalized by putting it in devices that continuously apply power through a heater over a preset time period, alternating between high and low power levels. Reconstitution The process of rehydrating dried foods by setting them in water or some other fluid, to take them back to a likeness of their unique size, shape and surface is called Reconstitution. Different edibles are dried so as to save them for longer timeframes. Using this process, one can use the dried food for certain dishes, as required. 2. Describe the cook-chill food production system. Cook-chill is one of the most advanced, simple as well as controlled system of food preparation. The technique involves full cooking of food, trailed by fast chilling and storage at controlled temperatures (for up to five days). When the food needs to be served, it just needs to be regenerated. Thus, cook-chill food production system ensures consistent quality of food while simultaneously reducing the labor required for preparing and serving the food. 3. Describe the cook-freeze food production system. A type of food preparation method in which food is prepared and portioned, cooked, and then frozen to -20°C. The food needs to be rethermalized before serving. Freezing cooked food allows one to buy and use ingredients that are relatively inexpensive during a certain season. In addition to that, it also ensures that kitchens make food well in advance, thereby, saving time. Cook-freeze food production system also helps in curbing overproduction and wastage. 4. Describe the Sous Vide approach. Sous Vide is a French word which means under vacuum. It is a cooking strategy that uses precise temperature control to deliver consistent and quality outcomes. The method of production, storage, and regeneration of food utilizing the principle of sealed vacuum to control and preserve the quality of processed foods is known as the Sous Vide approach. The main objective of this approach is to rationalize kitchen procedures without having a detrimental effect on the quality of individual dishes. 5. Describe the fresh cook food production system This process involves the preparation of fresh food straight from the menu. The basis of this system is “Just in Time” management philosophy. All orders are prepared on-site and held for a short time which can then be distributed in bulk or centrally pre-plated and transported on trays. The main advantages of this fresh cook food production system are lesser storage and spoilage, lesser specialized equipments, and better in-house quality control. 6. Describe the commissary catering system A commissary is an authorized and examined kitchen facility, normally extensive and economically furnished, for the concentrated planning of food for distribution to a wide range of end locales. The term is normally utilized as a part of two distinct settings: for modern or institutional food planning, and for high quality food operations, which are every now and again comprised of numerous littler individual member units. The benefit of this kind of catering framework is the lowered production costs and manpower. Also, commissary catering system ensures that the quality of food can be maintained at every individual outlet. 7. What information should be included in a kitchen workflow schedule? When food is prepared in a commercial setting, there must be a logical workflow in place to ensure that available resources are fully utilized and that no overproduction or wastage happens. The first approach to an effective kitchen workflow schedule is to divide the kitchen into different work areas .This would allow the entire process from preparation till serving to run smoothly. Some of the other important constituents of a kitchen workflow schedule are: Menu Breakdown – types of food offered Recipe Breakdown – items and portion sizes that will be served Time Breakdown – total time from preparation till serving List of equipments needed Task delegation 8. What information should be included in a mise en place plan? Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. It is a technique chefs use to assemble meals quickly, effortlessly, and without interruption. Information that should be included in a mise en place plan is listed below: Work plan Preparation Starting times for staff Presentation service time Cooking time Freezing and/or chilling time, if any Defrosting time, if any Delivery of prepared food Serving to the venue Storage, if any 9. What information should be included in a food preparation list? Having detailed food preparation list can make the kitchen much more organized and help the staff to be more consistently prepped and ready for service. Some of the most important information that should be part of a food preparation list is: Ingredients required for the recipe (gathering, checking, and weighing them appropriately) List of all the necessary equipments (utensils, knives, appliances etc) Basic preparation (peeling, cutting etc) Total preparation time Cooking time Work distribution amongst staff Serving time 10. What is a critical control point? In a far reaching and methodical HACCP idea, it isn't sufficient to just examine the last item for defilements. To guarantee optimal food safety, inspections must therefore be performed at various points in the production process as defined by HACCP. Critical Control Point (CCP) is the point, step or technique at which controls can be applied and a food safety hazard can be forestalled, disposed of or lessened to acceptable (critical) levels. The most widely recognized CCP is cooking, where food safety experts designate critical limits. 11. List and explain 3 common critical controls for each component listed Purchasing and delivery Purchasing Food products will only be purchased from accredited vendors who runs a safe and sanitary operation Suppliers are to deliver high risk and perishable food at a maximum temperature of 0°C – 3°C and frozen foods at a maximum temperature of –180°C (critical Limited – 160°C). Buyers to maintain an “approved vendor” list Delivery Visually assess whether the delivered items meets safe food requirements Frozen food should be solid when delivered with no thawing The receiver should wear protective clothing and should be hygienic Stock control and food storage Stock control Incoming food ought not be acknowledged if its bundling is genuinely harmed presenting the item to the danger of defilement or if the food is clearly polluted Raw and cooked foods must be segregated to avoid cross-contamination Overloading of stock areas/cold rooms must be avoided so as to prevent potential hygiene hazards. Food Storage Goods should be stored at the appropriate temperature Persons involved in food storage will operate in accordance with agreed Personal Hygiene Procedures Goods should be stored in a way that it prevents cross-contamination Cooking Utensils used in cooking should be cleaned and sanitized both before and after cooking Food products taken out of storage should be immediately processed for cooking Chefs and other kitchen staff should operate in accordance with Food Hygiene Regulations Cooling Raw and cooked foods should be separated while cooling Cooling storages shouldn’t be overloaded or excessively stacked with food items Refrigerated storages should operate under standard temperatures (0°C to 5°C). Reheating Reheating should take place immediately after the food is removed from the storage Potentially hazardous food shouldn’t be reheated more than once If reheated in a microwave oven for hot holding, potentially hazardous food shall be reheated so that all parts of the food reach a temperature of at least 74°C Holding or Displaying Adequate equipment to hold hot or cold food The display of food shouldn’t be prolonged (not more than 4 hours)\ Ensuring that the person handling the food is wearing protective covering and is hygienic Serving Food is to be delivered in hygienic , washed and sanitized containers so as to prevent contamination and maintain temperature Monitor the food’s temperature after preparation till serving and maintain the temperature Once prepared food is placed for delivery, it should be promptly served. 12. List 9 indicators of quality food products Food quality implies the technical features of a product (such as protein or fat content) as well as consumer perception about the product (taste, flavor etc.). 9 indicators of quality food products are: i. Fat Content ii. Protein content iii. Vitamin and mineral content iv. Antibiotic residues v. Acidity percent vi. Taste vii. Flavor viii. Smell ix. Color 13. What are the correct storage temperatures for the following good goods? Please explain why these temperatures are important. Perishable Foods Perishable food should be stored at or below 5°C, or at or above 60°C to prevent growth of harmful bacteria. Proper storage not only keeps your food in good condition and safe from the growth of food poisoning bacteria, but saves you shopping time and money because it reduces waste. Frozen Foods Frozen food should be placed straight in the freezer when you return home from shopping. The thermostat of all fridges and chill storage cabinets should be set at a temperature that will ensure the temperature of the food is between 0°C and 5°C. Freezing food at incorrect temperatures stops bacteria from growing and slows down chemical changes which may affect the quality of food. Hot Food Lukewarm food is dangerous as it is a perfect environment for bacteria to thrive. The hot food items should be stored above 63°C. This is outside the danger zone (5°C - 60°C). Bacteria grow best in warm temperatures, approximately 25°C – 40°C and it can greatly impact the quality of the food. 14. What is food segregation? Explain your answer Food segregation is aimed at keeping a group of food items separate from the others. Even after you’ve cleaned your hands and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread illness-causing bacteria to ready-to-eat foods—unless you keep them separate. Here are a few steps to keep your food segregated and safe: Use separate cutting boards and plates for produce and for meat, poultry, seafood, and eggs. Keep meat, poultry, seafood, and eggs separate from all other foods at the grocery. Keep meat, poultry, seafood, and eggs separate from all other foods in the fridge. 15. List 7 environmental conditions must be considered when storing food? You can extend the food’s life by implementing proper storage. Here are 7 environmental conditions that you should consider when storing food: Oxygen level Moisture level Temperature Food storage and packaging materials area should be situated away from toilets, dust, smoke, objectionable odors and other contaminants. Keep storage areas clean, not cluttered and pest-free Appropriate lighting Store food items or ingredients off the floor and away from the wall or in places which have adequate ventilation for air circulation. 16. Describe the following food production process in a 5 star Hotel for breakfast service. Receiving The raw materials should be purchased from approved vendors. While receiving the goods, the person-in-charge should visually assess the quality of goods received and verify that the items received match the Purchase Order. The receiving department should also check the products for expiration, weight, temperature, shelf life etc. Mise en Place This should include the planning of breakfast recipes for the menu. Once the menu is listed, the work should be divided amongst the staff. Necessary equipments and ingredients should be collected and prepared to ease the preparation of final recipe. Cooking Food Utensils required for cooking should be cleaned and sanitized. The breakfast menu can be pre-cooked so it can be reheated and served accordingly. If the menu list doesn’t contain items that can be reheated, the chef and kitchen staff should ensure that they prepare the orders by FIFO (first in first out) method. Post Cooking Food After the breakfast items are cooked, it should sit out at room temperature no more than two hours before being refrigerated to slow down bacteria growth. Serving Staff should sanitize on and around the service area, using an approved chemical sanitizer. Before food is placed in service area, staff should clean on around the service area, using warm soapy water and designated clean cloths. Serving utensils with long handles should be used to keep hands away from the food item. Ensure to clean and sanitize utensils before using. And, wash hands before handling place settings or food. Also, the concerned staff should see to it that the prepared food is served hot without a delay. 17. Describe the following food production process in a Reception Centre for Wedding service. In case of a wedding service, the food would be pre-cooked and delivered to the Reception centre or a temporary kitchen would be set-up. The food might be served per plate or would be set-up as buffet. To ensure that the party is a success, listed below is the food production process. Receiving The receiver should check the quality of the food and related items. They should also check the packaging to verify any leaks, contamination, or temperature issues. In addition to these, the receiver will also need to ensure that the caterer has provided all items per the list. Mise en Place A wedding would normally cater to a large group of people. If the cooking is to be done at the premises, the chef and staff should divide the work among themselves and then proceed with gathering equipments and ingredients required for the recipes. Cooking Food The chef and his team would cook based on the demands at the table. Since, weddings can be hectic; the entire team has to function as a unit while ensuring the best quality food is served at the right time. Post cooking food The cooked food should be placed in correct containers to prevent temperature loss. The staff should keep an eye to rotate the food before it goes bad. The Food Safety Standards require cooked food to be cooled to 5°C within 6 hours. The food must be cooled from 60°C to 21°C within 2 hours and from 21°C to 5°C within a further 4 hours. Serving Serving at weddings can range from self-service buffets to sit and eat tables. The staff has to prepare accordingly. However, a few factors like proper utensils for serving, clean and hygienic tables, professional and courteous staff are common in all cases. 18. Describe the following food production process in a Café for lunch service Receiving Amid deliveries, the potential for cross-contamination is high. The receiver needs to keep an eye to guarantee that compartments or containers loaded with raw foods- for example, meats and poultry are not stacked over each other or placed in such a way, to the point that spilling item from one holder can defile food in another container. Mise en Place This should include the overall plan of the entire process till cooking (can also include serving). The menu is prepared and based on the same, the work would be delegated. Ingredients, equipments, and all other relevant tools need to be placed handy. Cooking Food All foods will be cooked using appropriate practices and procedures to ensure safety. This includes cooking foods to required internal temperatures and taking and recording temperatures. Cook hot foods to these minimum end-point temperatures or recipe directions. Avoid over-cooking. Use a calibrated thermometer to check product temperature in thickest part of the item or two places. Post Cooking Food A lunch café can get real busy thus the staff will need to work on reducing holding time of foods before serving by using batch cooking. Cooked food items need to be cooled and then should be kept in a separate refrigerator away from the uncooked food. The refrigerator should have good air movement for keeping the food fresh. Serving All food should be served in a manner to ensure food safety. Take temperatures of foods at the beginning of each service period. Take temperatures of foods when changing pans of food to assure proper serving temperatures are achieved. Wash hands before handling place settings or food. Clean and sanitize utensils before using while ensuring that separate utensils are used for each food item.