tailieunhanh - Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 15 - Thomas, Norman, Katsigris

After completing this chapter, students will be able to: Identify the economic forces that effect the channel of distribution, identify the political forces that effect the channel of distribution, identify the legal restrictions that effect the channel of distribution. | Cook-Chill Technology Chapter 15 (c) 2014 by John Wiley & Sons, Inc. Cook-chill is the process of cooking food in quantity and then rapidly chilling it. Food isn’t frozen, but cooled rapidly so it passes quickly through the danger zone for bacteria growth. After chilling, refrigerating food at proper temperature prolongs shelf life at least 5 days and up to 21 days. Designed for controlling labor costs and turning foods out in quantity, often for multiple locations from a central commissary. Uniformity of finished food product is an advantage, but also why some chefs think of cook-chill as “institutional.” Introduction to Cook-Chill (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Explain the uses, benefits and drawbacks of coo-chill technology. Describe the cook-chill process, including recipe adaptation and food safety. Identify the equipment used in the cook-chill process. Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Food is made fresh and from scratch – then packaged and chilled quickly for later use instead of serving immediately. Centralized production minimizes need for kitchen space, appliances, ventilation at more than one site. Not restricted to large, high-production foodservice. Can be used for banquet, catering needs; safely storing extra portions. Labor savings of 10% to 40% Savings from bulk purchasing of raw ingredients Greater menu flexibility Ability to honor special needs and diet restrictions, because food is pre-portioned Why Use Cook-Chill? Cook-chill offers multiple advantages for a busy commercial kitchen (c) 2014 by John Wiley & Sons, Inc. Why Use Cook-Chill? More cook-chill advantages Greater food safety, with procedures and equipment designed to minimize temperature “danger zone” exposure Simply having to reheat before serving leaves kitchen, wait staff time to focus on presentation, customer service. Portion control is easier to achieve, reducing waste A less stressful kitchen . | Cook-Chill Technology Chapter 15 (c) 2014 by John Wiley & Sons, Inc. Cook-chill is the process of cooking food in quantity and then rapidly chilling it. Food isn’t frozen, but cooled rapidly so it passes quickly through the danger zone for bacteria growth. After chilling, refrigerating food at proper temperature prolongs shelf life at least 5 days and up to 21 days. Designed for controlling labor costs and turning foods out in quantity, often for multiple locations from a central commissary. Uniformity of finished food product is an advantage, but also why some chefs think of cook-chill as “institutional.” Introduction to Cook-Chill (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Explain the uses, benefits and drawbacks of coo-chill technology. Describe the cook-chill process, including recipe adaptation and food safety. Identify the equipment used in the cook-chill process. Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Food is made fresh

• Du lịch
• Foodservice facility
• Restaurants design
• Restaurants equipment
• Hospitality industry
• Foodservice offers
• Foodservice business
• Restaurant business
• Foodservice management principles
• The foodservice industry
• The systems approach
• Food safety
• Facility sanitation