HNF 104 Mod 6
quantity cookery
Processing Changes
quantity
an element that introduce complexity to food preparation in th food service
critical points
• time-temperature relationship• quality control
COLOR LOSSES OR CHANGES
NUTRITIVE LOSSES
PROCESSING CHALLENGES
FLAVOR LOSSES OR CHANGES
TEXTURE AND CONSISTENCY CHANGES
TEMPERATURE CHANGES
WILTING & SHRINKAGE
BACTERIOLOGICAL CHANGES
VOLUME COOKERY TOOLS & EQUIPMENT
ADVANTAGES
APPETIZERSVEGETABLES MEATS SEAFOOD FISH
QUANTITY COOKERY
STOCKSSOUPS SAUCES
MEAL TYPESINGREDIENTS
POULTRYBAKED GOODS EGGS MILK CHEESE
• CHARACTERISTICS• VARIOUS PREPARATIONS
CEREALSPASTA GRAINS BEVARAGES
THANK YOU!
Mod 6 Quantity Cookery
chef Ian Ebron
Created on July 25, 2020
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Transcript
HNF 104 Mod 6
quantity cookery
Processing Changes
quantity
an element that introduce complexity to food preparation in th food service
critical points
• time-temperature relationship• quality control
COLOR LOSSES OR CHANGES
NUTRITIVE LOSSES
PROCESSING CHALLENGES
FLAVOR LOSSES OR CHANGES
TEXTURE AND CONSISTENCY CHANGES
TEMPERATURE CHANGES
WILTING & SHRINKAGE
BACTERIOLOGICAL CHANGES
VOLUME COOKERY TOOLS & EQUIPMENT
ADVANTAGES
APPETIZERSVEGETABLES MEATS SEAFOOD FISH
QUANTITY COOKERY
STOCKSSOUPS SAUCES
MEAL TYPESINGREDIENTS
POULTRYBAKED GOODS EGGS MILK CHEESE
• CHARACTERISTICS• VARIOUS PREPARATIONS
CEREALSPASTA GRAINS BEVARAGES
THANK YOU!