Beruflich Dokumente
Kultur Dokumente
Flow of Food
Changes occurring in food throughout all stages must be controlled to ensure quality & safety of finished products
Foodservice Organizations, 5th edition Spears & Gregoire
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Flow of Food
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Types of Foodservices
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Conventional Foodservice
Foods are purchased in various stages of preparation for individual operation Production, distribution, & service are completed on same premises Following production, foods are held hot or refrigerated to be served as soon as possible Proportioned meats, baked goods, & fresh, canned, frozen, or preprocessed fruits and veggies
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5th edition Spears & Gregoire
Conventional Foodservice
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Conventional Foodservice
Menu items are prepared near to service time to assure quality Hot-holding conditions affected by temperature, humidity, & length of holding time
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Conventional Foodservice
May be distributed to adjacent or nearby serving area (cafeteria or dining room) Hospitals or healthcare facilities food served on trays
Centralized service individual patient trays assembled in or close to production area Decentralized service distributed in bulk quantities for tray assembly close to patients rooms (galley in hospital wing)
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5th edition Spears & Gregoire
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5th edition Spears & Gregoire
Center-of-the-plate
Menu items & hot veggies require 2 phases of heat processing in ready prepared foodservice
1st during production 2nd after storage
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Cook-chill partially cooked, rapidly chilled, held in chilled storage, & reheated just prior to service
Cook-freeze - partially cooked, rapidly frozen, held in freezer storage, & reheated just prior to service
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Sous vide sealing raw, fresh food items in plastic pouches to allow chilled storage & then cooking in boiling water prior to service
Only licensed food processors can perform sous vide process Improper handling can cause microbiological health hazards
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Substituting stable ingredients Greater control of storage time, temperature, & packaging Adding stabilizers
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5th edition Spears & Gregoire
Challenges
Retention of microbiological, nutritional, & sensory qualities of food Critical control points for cooling & reheating extremely important
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5th edition Spears & Gregoire
Commissary Foodservice
Centralized procurement & production facilities with distribution of prepared menu items to several remote areas for final preparation & service Developed due to technological innovations & design of sophisticated foodservice equipment Menu items delivered hot or cold/hold & served, some chill or freeze
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5th edition Spears & Gregoire
Commissary Foodservice
Advantages:
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Commissary Foodservice
Equipment for preprocessing & production different from conventional foodservices Large central units designed like food industry operations Require major modifications of recipes & food preparation techniques Menu items may be stored in bulk or in individual portions
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5th edition Spears & Gregoire
Commissary Foodservice
Packaging & storage challenging Various packaging materials used
Specialized equipment required for packaging, storing, & distributing Preserving microbiological, nutritional, & sensory qualities during holding and heating can be problem
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5th edition Spears & Gregoire
Commissary Foodservice
Adopted in operations in which service centers are remote from production unit Reduce duplication of production, labor, & equipment Space requirements can be minimized High initial costs, purchase of transportation equipment, & operating costs are concerns in evaluating costeffectiveness
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5th edition Spears & Gregoire
Commissary Foodservice
Especially suitable for unique situations Long been used in schools
Many have combined with conventional foodservice Large secondary schools serve as base kitchens transport to elementary schools School districts built large central commissaries in which food products prepared, chilled in bulk, then transported to schools throughout the district
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5th edition Spears & Gregoire
Commissary Foodservice
Advantages
Equipment & personnel operate at high efficiency rate during day with no idle periods
With greater number of dependent service centers, operation may be extended to multiple shifts 24 hours a day, 7 days a week
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Only storage, assembly, heating, & service functions commonly performed in these foodservices
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Patient trays are assembled & food items reheated in gallery before service
Combination of foods is used, some requiring limited degree of processing & others requiring none
Partially prepared foods often add other ingredients before heating or cooling Completely processed foods may be enhanced to individualize (adding sauce to an entre)
Foodservice Organizations, 5th edition Spears & Gregoire
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458