Food production: systems eg traditional,
batch cooking, call-order, centralized,
assembly
 kitchens, sous-vide, cook-chill, cookfreeze
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Where does food production happen?
 In our Kitchen !
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Fine ! Where are food produced
commercially ?
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the food industry is a complex, global
collective of diverse businesses that supply
much of the food and food
energy consumed by the world population.
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The food industry includes:
Regulation: local, regional, national, and international rules and
regulations for food production and sale, including food quality, food
safety, marketing/advertising, and industry lobbying activities
Education: academic, consultancy, vocational
Research and development: food technology
Financial services: credit, insurance
Manufacturing: agrichemicals, agricultural construction, farm machinery
and supplies, seed, etc.
Agriculture: raising of crops and livestock, and seafood
Food processing: preparation of fresh products for market, and
manufacture of prepared food products
Marketing: promotion of generic products (e.g., milk board), new
products, advertising, marketing campaigns, packaging, public
relations, etc.
Wholesale and distribution: logistics, transportation, warehousing
Retailing
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Mass production: This method is used when there is a
mass market for a large number of identical
products, for example chocolate bars, ready meals
and canned food. The product passes from one
stage of production to another along a production
line.
Just-in-time (JIT) (production: This method of
production is mainly used in restaurants, sandwich
delicatessens ,pizzerias, and sushi bars. All the
components of the product are available in-house
and the customer chooses what they want in their
product. It is then prepared with fresh ingredients in
front of the buyer.
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One off production: This method is used when
customers make an order for something to be made
to their own specifications, for example a wedding
cake. The making of one-off products could take
days depending on how intricate the design is and
the ability of the chef involved.
Batch production: This method is used when the size
of the market for a product is not clear, and where
there is a range within a product line. A certain
number of the same goods will be produced to
make up a batch or run, for example a bakery may
bake a limited number of a specific baked good. This
method involves estimating the number of customers
that will want to buy that product.
This is the type of service used to provide
room service meals in a hotel.
 It requires less equipment than for an a la
carte operation. The menu is normally
restricted in size and scope, and is
commonly made up of convenient, easy
to prepare foods.
 Typical equipment needed might be
refrigerators, grills, toasters, deep fryers,
microwaves and ovens.
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Centralized Production Methods
 • Involve the separation of the
production and service components.
 • Food that is centrally produced is
either then distributed to the point of
service in batches
 or is pre-portion; it may be transported in
a ready-to-serve state.
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• Food production storage and regeneration
method utilizing principle of low temperature
control to preserve qualities of processed
foods.
Low temperature conditions above freezing
point, 0-3c
• Reheating immediately before consumption.
• Require low capital investment and minimum
staff.
• Production, storage and regeneration
method utilizing principle of freezing to
control and
 preserve qualities of processed foods.
 • Required special processes to assist
freezing e.g. sauces reheat when
needed
 • Require high speed low temperature at
least -20C w/in 90 mins
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Method of production, storage and
regeneration utilizing principle of sealed vacuum
to control and preserve the quality of processed
foods.
Individual portions of prepared food are placed
in a special plastic pouches.
Sous-vide is a form of cook-chill: a combination
of vacuum sealing in plastic pouches,
cooking by steam and then rapidly cooking and
chilling. The objective is to rationalize kitchen
procedures without having a detrimental effect
on the quality of individual Dishes.
Watch Video
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• Vacuum pressures are as important as the cooking
temperatures with regard to weight
loss and heat absorption. The highest temperature
used in sous-vide cooking is 100°C
(212°F) and 1000 millibars is the minimum amount of
vacuum pressure used.
• As there is no oxidation or discoloration it is ideal for
conserving fruits, such asapples
and pears, for example pears in red wine, fruits in
syrup. When preparing meats in sauces
the meat is pre-blanched and then added to the
completed sauce.
• Sous-vide is a combination of vacuum sealing,
tightly controlled en papillote cooking
and rapid chilling.
http://web.zone.ee/eda/uued/cookchill-mini-guide-491_3b.jpg
 http://en.wikipedia.org/wiki/Galley_(kitc
hen)#mediaviewer/File:Air_Canada_Airb
usA340_Kitchen.jpg
 http://transformingcommunities.org/category/tags/centrali
zed-food-production
 http://nptel.ac.in/courses/103107088/mo
dule23/lecture2/lecture2.pdf
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