Food Production
RECIPES & COOKING METHODS
Key Terms
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Food Production
Consistency
Recipe
Yield
Standardized
Recipe
Measuring
Processing
Pre-portioned
items
Beverage
Brining
Ceviche
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Drying
Fermentation
Marinating
Pickling
Salting
Smoking
Souring
Sprouting
Sugaring
Chopping
Dicing
Grinding
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Julienning
Kneading
Mincing
Peeling
Shaving
Blending
Basting
Grating
Mixing
Kitchen Meeting the Needs
 When a restaurant is first planned, the target market,
concept, theme, type of food, and service are chosen
 Then the kitchen facility is built
 The kitchen staff must be able to prepare the foods on the
menu
 The kitchen must have the equipment needed to cook the
type of food the restaurant will serve
Prepare
fried foods
with only a
grill
Kitchen Timing
 The kitchen staff must also be capable of preparing
the food on the menu in the time available
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A menu item that is complicated and takes a long time to
prepare will not be a good idea for a quick-service restaurant
If a fine-dining restaurant chooses to serve a complicated dish,
it must ensure that the staff knows how to prepare it
Food Production
 A variety of food production methods should be used
in menu planning
 Food production is the process of changing raw foods
into menu items
 In order to offer a variety in preparation, a
restaurant can offer:
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Fried foods
Baked foods
Sautéed foods
Raw foods (salads)
Steamed foods
Make the menu
interesting!!!!
Food Production: What’s the Difference?
 The only difference between food production in your
home and in a restaurant is quantity
Standardized Recipes: Consistency
 A major challenge in the foodservice industry is
consistency
 Consistency is the quality of producing the same
result every time
 Every time a food item is made, the result is exactly
the same in terms of quality and quantity (amount
provided)
Standardized Recipes
 How can foodservices get consistency?
 The major tool is the standardized recipe
 A recipe is a set of instructions for preparing a food
item
 It includes information about ingredients,
equipment, cooking methods, and yield
 Yield is the amount of food that a recipe produces
Standardized Recipes
 A standardized recipe is a recipe that has been tested
for consistency
 Is includes detailed instructions so that anyone with
basic cooking skills can make the recipe
 A standardized recipe should include the following
information:
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Each ingredient, including spices
Precise amounts of each ingredient
Preparation instructions in detail
Portion size
Yield (number of portions)
Example of a Recipe
Chocolate Chip Cookies
Directions
Prep Time: 20 minutes
Cook Time: 10 minutes
Ready In: 30 minutes
30 Min
Yields: 5 dozen
Ingredients
 2 1/4 cups all-purpose flour
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 cup butter, softened
 1/2 cup white sugar
 1 cup packed brown sugar
 2 eggs
 1 1/2 cups chopped pecans
 1 1/2 cups semisweet chocolate chips
 Preheat the oven to 350 degrees F
(175 degrees C). In a medium bowl,
stir together the flour, baking soda
and salt with a fork. Set aside.
 Cream together the butter, white
sugar, and brown sugar until
smooth. Beat in the eggs one at a
time, then stir in the bourbon. Stir
in the flour mixture just until
blended. Fold in pecans and
chocolate chips. Drop by large
spoonfuls onto ungreased baking
sheets.
 Bake in the preheated oven until
the edges are lightly browned,
about 10 minutes. Cool on the
cookie sheet for a minute, then
remove to wire racks to cool
completely.
Preparation
 Items are prepared for final cooking in the food
preparation area
 The food preparation area is often divided into six areas:
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Meat/ fish/ poultry
Vegetable
Salad
Sandwich
Bread
Dessert
 The goal of these preparation areas is to prepare quality
items in quantities that can meet customer demands
Preparation
 Preparation often consists of
measuring and processing
 Measuring is using a measuring
tool to get the correct amount
of an ingredient
 Measuring tools include:
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Measuring Spoons
Measuring Cups
 Processing includes cleaning
and changing the form of food
Preparation
 Some restaurants purchase pre-portioned items
 Pre-portioned items are items that have already been
washed and cut or measured
 This saves labor costs as well as preparation time
and space
Beverage Preparation
 A beverage is a food that is drinkable
 Beverages include:
 Coffee
 Tea
 Cocoa
 Soft Drinks
 Milk
 Fruit Drinks
 Alcoholic Beverages
 Beverage service is a significant part of any meal or snack
 They can be served:
 Before a meal
 During a meal
 After a meal
Fried Foods
 Deep frying is a cooking method in which
food is submerged in hot oil or fat.
 This is normally performed with a deep
fryer or chip pan; industrially, a pressure
fryer or vacuum fryer may be used.
 Deep frying is classified as a dry cooking
method because no water is used.
 Due to the high temperature involved
and the high heat conduction of oil, it
cooks food extremely quickly.
Baked Foods
 The technique of prolonged cooking of
food by dry heat acting by convection,
and not by radiation, normally in an
oven
 Many commercial ovens are provided
with two heating elements: one for
baking, using convection and
conduction to heat the food, and one
for broiling or grilling, heating mainly
by radiation
 The baking process does not require
any fat to be used to cook in an oven
Sautéed Foods
 Sautéing is a method of cooking food, similar to stir frying,
that uses a small amount of fat in a shallow pan over
relatively high heat.
 Ingredients are usually cut into pieces or thinly sliced to
facilitate fast cooking.
 Food that is sautéed is browned while preserving its
texture, moisture and flavor.
 If meat, chicken, or fish is sautéed, the sauté is often
finished by deglazing the pan's residue to make a sauce.
Raw Foods (salads)
Gaba Rice
 Uncooked, unprocessed
food
 includes a selection of
raw fruits, vegetables
 Nuts
 Seeds (including sprouted
whole grains such as gaba
rice)
 Fish (such as sashimi)
 Meat (such as carpaccio)
Nuts
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Sashimi
Carpaccio
Vegetable Salad
Steamed Foods
 Steaming is a method of cooking using steam.
 Steaming is considered a healthy cooking technique and capable
of cooking almost all kinds of food.
 Steaming works by boiling water continuously, causing it to
vaporize into steam
 The steam then carries heat to the nearby food, thus cooking the
food.
 The food is kept separate from the boiling water but has direct
contact with the steam, resulting in a moist texture to the food.
Chemical Techniques
● The chemical techniques involved in food production
include:
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Brining
Ceviche
Drying
Fermentation
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Marinating
Pickling
Salting
Smoking
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Souring
Sprouting
Sugaring
Chemical Techniques
 Brining is a process similar to marination
Brining
in which meat is soaked in brine before
cooking
 Ceviche is marinated in a citrus-based
mixture, with lemons and limes being the
most commonly used.
 Drying is a method of food preservation
that works by removing water from the
food
 Fermentation is food processing typically
is the conversion of carbohydrates to
alcohols and carbon dioxide or organic
acids using yeasts, bacteria, or a
Fermentation
combination thereof
Ceviche
Drying
Chemical Techniques
 Marinating is the process of
soaking foods in a seasoned,
often acidic, liquid before
cooking
 Pickling also known as
brining or corning is the
process of preserving food by
anaerobic fermentation in
brine
 Salting is the preservation of
food with dry edible salt
 Smoking is the process of
flavoring, cooking, or
preserving food by exposing
it to the smoke from burning
or smoldering plant
materials, most often wood
Marinating
to
Pickling
Smoking
Salting
Chemical Techniques
Sour Cream
 Souring uses exposure to
an acid to effect a
physical and chemical
change in food.
 Sprouting is the practice
of germinating seeds to
be eaten either raw or
cooked
 Sugaring is the process of
desiccating a food by first
dehydrating it, then
packing it with pure
sugar
Sprouting
Sugaring
Mechanical Techniques
● The mechanical techniques involved in food production
include:
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Chopping
Dicing
Grinding
Julienning
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Kneading
Mincing
Peeling
Shaving
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Blending
Basting
Grating
Mixing
Mechanical Techniques
 Chopping is a culinary knife
cut in which food is cut into
pieces
 Dicing is a culinary knife cut
in which the food item is cut
into small blocks or dice
 Grinding is reducing to fine
particles, by pounding or
crushing
 Julienning is a culinary knife
cut in which the food item is
cut into long thin strips
Diced
Chopped
Grinding
Julienne
Mechanical Techniques
Kneading
 Kneading is a process in the
making of bread or pasta
dough, used to mix together
the ingredients and add
strength to the final product
 Mincing is a food
preparation technique in
which food ingredients are
finely divided
 Peeling also known as rind or
skin, is the outer protective
layer of a fruit or vegetable
which could be peeled off
 Shaving is a food preparation
technique in which food is
cut with a blade into slithers
Minced Garlic
Skinned Chicken
Peeled Apple
Shaved Vegetables
Mechanical Techniques
Blending
 Blending is mixing
ingredients smoothly
and inseparably together
 Basting is a cooking
technique that involves
cooking meat with either
its own juices or some
type of preparation such
as a sauce or marinade
 Grating is shredding
foods into fine pieces
 Mixing is blending
ingredients together
Basting
Mixing
Grating
THE END
FOOD PRODUCTION