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P1 Different types of food preparation and production systems

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Added on  2021-02-20

P1 Different types of food preparation and production systems

   Added on 2021-02-20

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MANAGING FOOD PRODUCTION
P1 Different types of food preparation and production systems_1
Table of ContentsIntroduction..........................................................................................................................................3LO1.......................................................................................................................................................3P1 Different types of food preparation and production systems.................................................3P2 Design of a range of food preparation and production system..............................................4LO2.......................................................................................................................................................4P3 Key principles of planning food preparation:........................................................................4P4 Methods for planning food preparation:................................................................................5LO3.......................................................................................................................................................6P5 Resources required to deliver a consistent and safe food production operation....................6P6 Process required to ensure resources are managed effectively to meet customer needs.......6P7 Standard operating procedure to ensure food production meets business key performance indicators.....................................................................................................................................7LO4.......................................................................................................................................................7P8 Methods of monitoring food production................................................................................7P9 The effect of deviation to established procedure:..................................................................8Conclusion............................................................................................................................................8References............................................................................................................................................9
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IntroductionLO1P1 Different types of food preparation and production systemsFrying: This method is used to cook food in high fat, generally oil. It can be deep frying i.e., completely submerge food in hot oil or stir frying i.e., using high heat and lesser amount of oil. This method is generally used to prepare crispy food e.g., vegetables, Frenchfries etc.Roasting: This is the different version of baking using high heat but with direct exposure of food with the flame. It is the method where food gets dry and little brown from outside and is prepared in an open fire.Grilling: This method of food preparing is done by using very high temperature applied to the top, bottom or side surface of the food. Generally it is used to prepare meats, and vegetables quickly.Steaming: This method is used to prepare food in the water vapours of boiling water. This method is used to prepare food in the closed vessel(Sanchez, 2015.)Boiling: It includes preparation of food in the boiling water. Boiling involves complete immersion of food in the water.Poaching: This method is commonly used to prepare egg, fish, and fruits. This involves preparing of food by immersing it in the liquid that is water, milk, wine, or tray etc. and is used in very low temperature.Simmering: This is the technique in which food is prepared in hot liquid under normal temperature.Broiling: Similar method of grilling used to prepare food under high temperature to brown the food but the heat source applies only from the top surface.Blanching: This method is generally used for fruits and vegetables. This method includes scorching of food in the boiling water and removing it after very short period of time and immediate immersing of food in the very cold or iced water.Braising: This method involves both dry and moist heat. This includes flaming of food under high temperature, then immersing it in the liquid for a long period of time until it becomes ripe or edible.Stewing: This method also includes flaming of food as it is used in braising and then cooking of food in the liquid.Baking: It is food preparation method using dry heat convection in a closed vessel without being
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