THEORY OF FOOD
THEORY OF FOOD POLEYTECHNIC SERIES SYAKIRAH BINTI CHE SAHABU RAMALI NAZARA NAJWA BINTI MOHD KHAIDZIR INTAN NABILA BINTI ROSLI KHAIRUNNISA NADHIRAH BINTI AHMAD HAFEZ BALQIS NURALIYAH BINTI MOHD ZAWAWI
POLITEKNIK SULTAN IDRIS SHAH KEMENTERIAN PENGAJIAN TINGGI Any part of this book may be reproduced in any form and by any means including mechanical, photocopying, recording and so on without obtaining written permission from the Author and Publisher of Politeknik Sultan Idris Shah. Published by: Politeknik Sultan Idris Shah Sg. Lang 45100 Sg Air Tawar Selangor No. Tel :03 3280 6200 No Fax :03 3280 6400 Laman Web : http//www.psis.edu.my
Preface This book is designed primarily for the DTC 10093 Theory of Food which caters to diploma students of Foodservice in Halal Practice. This eBook was produced using the course materials that address food theory. The structure of this eBook may support teachers and pupils in their learning. This eBook includes instructional aids like notes, exercises, video links, photos, and tips. The learner will be introduced to and instructed in the theory and practical application of cooking. We hope that the learner can benefit from using this eBook to advance their knowledge and skills in food theory.
Synopsis THEORY OF FOOD is a subject that focuses on the comprehension of culinary theory and the application of skills to a broad spectrum of cooking methods and foods. Students will learn about the food service industry in this course. The basics of equipment and utensils, cooking method, the function of the ingredients used, garnishing and food presentation, food products, salad and salad dressing, stock, sauces, and soups were all covered in this topic. Describe your understanding of culinary philosophy and concepts. Show that you are knowledgeable with the chemical processes, functional food products, and food's nutritional value. In the oral presentation based on culinary theory and concept, show proficiency. 1. 2. 3.
T A B L E O F C O N T E N T S PREFACE SYNOPSIS CHAPTER 1 - THE FOOD SERVICE INDUSTRY CHPATER 2 - KITCHEN EQUIPMENT AND UTENSILS CHAPTER 3 - COOKING PRINCIPLES CHAPTER 4 - INGREDIENTS AND FOOD COMODITY
C H A P T E R 5 - MIS E E N P L A C E C H A P T E R 6 - S A L A D A N D S A L A D D R E S SIN G C H A P T E R 7 - S T O C K A N D S A U C E S C H A P T E R 8 - S O U P R E F E R E N C E S TABLE OF CONTENTS
CHAPTER 1 THE FOODSERVICE INDUSTRY
FOODSERVICE ESTABLISHMENT Not operated for financial gain Commercial Non-commercial Industrial Facilities and/or dining services are provided. Support the primary function or goal of another establishment Examples Examples Examples Full-service restaurants Hospitals and nursing homes Hotel restaurants Private Schools Gas stations ·Private Hospitals Government’s hospital Factories Prison 1
Marie-Antoine Carême wanted to make things lighter and simpler. organizing and perfecting culinary methods Carême stressed protocol and structure The work of Carême was a significant step towards contemporary simplicity. Chef GeorgesAuguste Escoffier significant accomplishments The menu and classical cuisine have been simplified The reorganization of the kitchen 2
Kitchen Brigade Helped to clear up the confusion and overlap of work that could be produced if employees had unclear job descriptions. Kitchen Brigade Classical Brigade Modern Kitchen Brigade Classic Brigade Major Position Executive chef Sous chef Saucier (so-see-ay) Poissonie (pwah-so-nyay) Rôtisseur (ro-tee-sur) Entremetier (awn-truh-metyay) The person in charge of the kitchen. Second in command, in charge of production and personnel management Prepares sauces, stews, and hot hors d’oeuvres, and sautés foods to order Prepares fish dishes. Prepares roasted and braised meats and their gravies and broils meats and other items to order. Prepares vegetables, soups, starches, and eggs. Grillardin (gree-ar-dan) Broiled items, and maybe deep–fried meats and fish Station Chefs/ chefs de partie 3
Modern kitchen brigade Garde manger (gard mawnzhay) cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items Pâtissier (pa-tees-syay) Pastries and desserts. relief cook takes orders from waiters and passes them on to cooks Tournant (toor-nawn) The expediter or aboyeur Working chef Line cooks. short-order cook Breakfast cook Expenditer In charge of operations, handles one of the production stations Prepare or finish hot à la carte items during service in a restaurant Preparation of foods that are quickly prepared to order. Preparing egg dishes and other breakfast foods according to order Functions as a liaison between the kitchen and the dining room. 4
Skill Levels Supervisory Skilled and technical. Skill Levels Entry level. understanding of food production, must possess management and supervision abilities knowledgeable about and experienced in cooking methods assigned increasingly challenging responsibilities as their expertise and experience grow Activity SCAN ME Foodsrvice indutry exercise 5
CHAPTER 2 KITCHEN EQUIPMENT AND UTENSILS
Boning Knife ·good for boning beef and pork a very flexible boning knife is preferred for poultry and fish Utility Knife used for cutting fresh vegetables such as salad greens Slicer slice meats, sausages, cheeses, and other deli products keeps the texture of food 2.1 FUNCTION KITCHEN EQUIPMENT AND UTENSILS French knife/chef knife used knife in the kitchen for basic chopping, slicing, dicing, and other tasks. Serrated slicer ·cutting through bread also be used for cutting fruits and vegetables Utility Knife used for cutting fresh vegetables such as salad greens Cleaver ·used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones Cutting board ·commonly used in preparing food 6
Pie server ·serving individual pieces of pie, quiche, tart, or any food item that is cut into wedgeshaped slices. Pastry wheel used for cutting pastry dough as it is being formed and prepared for baking Straight spatula or palette knife used to lift and flip food items during cooking, such as pancakes and fillets 2.1 FUNCTION KITCHEN EQUIPMENT AND UTENSILS Cook's fork to hold meat or other foods in place for cutting or carving Skimmer used for skimming cooking liquids or lifting ripened cream from milk and other liquids Tongs used for picking up pieces of coal and placing them on a fire Strainer ·used to strain liquids away from other ingredients. Zester for obtaining zest from lemons and other citrus fruit 7
2.1 FUNCTION KITCHEN EQUIPMENT AND UTENSILS Bain Marrie used to melt ingredients for cooking. Steam tables referred to as hot food tables, serve to keep food warm and at set serving temperatures. Cold Food Storage Equipment used to preserve and to extend the shelf life of products, Oven are used as kitchen appliances for roasting and heating. Foods normally Grill the heat source can be an open flame (either gas or charcoal) or electric. D·eep fryer be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked Broiler and salamanders to melting cheese on casseroles. Mixer Mixers help automate the repetitive tasks of stirring, whisking, or beating 8
2.1 FUNCTION KITCHEN EQUIPMENT AND UTENSILS Blender used to mix, crush, purée or emulsify food and other substances. Fry Pan / Sautés §· Ideal for frying, scrambling, sauteing or searing Food Cutter for mincing, chopping, grating, slicing, and dicing. Sauté pan / Sautoir for sauteing, searing, braising, deglazing, poaching, and stir frying Tapered Saucepan for cooking at lower temperatures for a longer time Wok ·for stir frying or wok applications Straight Sided S·aucepan for creating and reducing sauces and cooking vegetables. Scoops .used for portioning soft solid foods. · 9
2.1 FUNCTION KITCHEN EQUIPMENT AND UTENSILS Sauce Pot for slow cooking stews, sauces, and soups. Cast Iron Skillet for sauteing, searing, frying, and even baking C·ake pan. Ideal for baking cakes and deepdish pizzas. Stock Pot ·for stocks, soups, pastas, bulk vegetables, and seafood Tart Pan bake tarts thoroughly and browns crust gently so it stays flaky and perfectly baked Scale to measure the weight of ingredients and other food. Volume measures used for liquid have lips for easy pouring. · Measuring cups to measure the volume of liquid cooking ingredients such as milk. 10
CONCLUSION Preparing meals may be unpleasant and exhausting if you don't have the right cooking gear. One of the primary reasons why cooking feels like such a difficult process right now is that you don't have the appropriate tools for the various meals. Begin by purchasing the most basic culinary items and work your way up to what you are lacking. Activity SCAN ME kitchen equipment and utensils exercise 11
CHAPTER 3 COOKING PRINCIPLES
In liquids and gases, the molecules move more quickly from place to place and bounce off each other more frequently. In solids, the molecules stay mostly in place, but they vibrate with more energy. Heat What Is Heat? • Heat is a form of energy associated with the motion of atoms or molecules. • When a substance absorbs heat, its molecules move faster 12
Starches and sugars are both carbohydrates found in: Two most important changes caused by cooking. Browning of sugars (browning vegetables and golden colour of bread crust). Starches absorb water and swell (thickening sauces). Carbohydrates fruits, vegetables, grains, beans and nuts. Meats and fish also contain a small amount Caramelization Gelatinization BASIC COOKING PRINCIPLES 13
Heat must be transferred from a heat source to and all throughout the food in order for it to be cooked. Conduction Convection Radiation Heat Transfer 3 Types of Heat Transfer Heat transfer 14
Heat transfer through direct contact. When cooking on the stovetop, the heat from the flame or electric grill is applied directly to the frying pan. This means that only the flat surface of the pan is sufficiently hot enough to cook anything and we must flip and toss around the food to cook it properly. It is important to note that most pans are made of metals, like copper, that conduct heat very efficiently and do not melt on the stovetop. Conduction Heat transfer through a fluid. The fluid can be liquid or gas and in the case of a convection oven, the fluid we care about is air. An oven is a confined area that gets hot by flames or electric coils. The air inside is warmed to a desired temperature and, as a result, cooks the food from all directions. This method of heat transfer is responsible for pizzas, cakes, and other baked treats. Convection The transfer of heat using electromagnetic radiation. A microwave oven uses very strong radio waves (a form of electromagnetic radiation), which are very weak and not hot. Microwave ovens work by spinning water, fats, sugars and oils inside the food. This causes friction, which then heats the food and cooks it from the inside. Radiation 15
Cooking Methods Cooking in water or seasoned, flavored liquid Expose foods directly to steam Cooked covered in a small amount of liquid Moist Heat: Poach, simmer, boil Steam Braise Blanch To cook foods by surrounding them with hot, dry air Cook uncovered Meats cooked on a rack Change position of product occasionally Smoke roasting Dry Heat: Roast/Bake 16
To cook with radiant heat from above. Used for tender items. Is a low-heat broiler To cook with heat from below on an open grid. Griddling is done on a solid surface. Broil Salamander Grill To cook quickly in a small amount of fat. Preheat the pan. Do not overcrowd the pan. Meats are sometimes dusted with flour first. Pan is deglazed with a liquid after sautéing to dissolve brown bits of food on the pan bottom. Dry-Heat Using Fats Sauté 17
To cook in a moderate amount of fat in a pan over moderate heat. Similar to sauté, but more fat is used. Amount of fat depends on food being cooked Food is normally turned at least once To cook submerged in hot fat Pan-Fry - Usually done over lower heat. Deep-Fry Cooking method 18
SCAN ME COOKING PRINCIPLE EXERCISE ACTIVITY 19
CHAPTER 4 INGREDIENTS AND FOOD COMODITY
Kernel Of Wheat Husk – protects grains from wind, rain, extreme temperature, insects. - not usually consumed but sometimes processed into fiber supplements. Bran - removed from grains when processed into white flour. Endosperm – Excellent source of complex carbohydrate. Germ (embryo) – High in vitamin B & E, and fat. Because of the fat content, whole grain flours have shorter life than pure white flour. FLOUR 20
TYPES OF FLOUR -Wheat flour is the source of the protein called gluten, which you remember is one of the essential elements in baking. Bakers select flour based on its gluten content. -Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ. The germ, which is the embryo of a new wheat plant, is high in fat, which can become rancid. This is why whole wheat flour does not keep as well as white flour. Rye Flour- rye is the most popular flour in bread making. Because rye flour does not develop much gluten, breads made with it are heavy unless some hard wheat flour is added. Starches – corn-starch, waxy maize, and instant starches. Other Flours - Products milled from other grains are occasionally used to add variety to baked goods. These include cornmeal, buckwheat flour, soy flour, potato flour, oat flour, and barley flour. 21
TYPES OF WHEAT FLOUR Gluten is a substance made up of proteins present in wheat flour. Contributes to the firming of flour mixture. Glutenin and gliadin are two proteins found in wheat flour. During mixing, these two proteins combine with water and form a stretchable substance called gluten. Gluten TIPS!!! 22
FAT The Function of Fat Types of fats Regular Shortening Emulsified Shortening Puff Pastry Shortening Butter Margarine Oils Lard 23
SUGAR Regular refined sugar, or sucrose – granulated sugar, confectioners’ sugar Molasses and brown sugar – concentrated sugar cane juice. Corn syrup – liquid sweetener consisting of sugar called glucose Glucose syrup Honey Types of sugar To add sweetness and flavours To create tenderness and fineness of texture by weakening the gluten structure To give crust colour Purposes Of Sugar in Baking 24
The muscle tissue contains: Water (Approximately 75% water) Protein (20%) Fat (up to 5%) Small amounts of elements and carbohydrates Remember that muscles consist of muscle fibres held together by connective tissue. Young birds are almost always more tender than older birds. vBirds that do fly always have only dark meat. Composition and Structure POULTRY AND GAME BIRD 25
Chickens Ducks Geese Guineas Squabs Turkeys Goose Pigeon - Poultry is the collective term for domesti cated birds bred for eating. It includes: 26
Cooking and Handling method Dry-Heat Cooking Methods o Broiling o Grilling o Roasting The four methods used to determine doneness of poultry. o Touch o Temperature o Looseness of joints o Colour of the juices 27
Water upwards of 75% Protein – an important nutrient – 20% Fat – 5% of muscle tissue and as much as 30% of carcass Juiciness Tenderness Flavor Carbohydrate Muscle fiber – long, thin muscle fibers bound in bundles. Connective tissue Meats are high in connective if they come from muscles that are more exercised. Collagen Elastin MEAT Composition, Structure, and Basic Quality Factors 28
-Forequarter Chuck Brisket Shank Rib Short Plate -Hindquarter Full Loin Short loin Sirloin Flank Round 29
Composition and Structure 1. The edible flesh of fish is like meat and poultry, consisting of water, protein, fats and a small amount of minerals, vitamins. 2. Fish has very little connective tissue. This is a very important difference between fish and meat. It means: § Fish cooks quickly § Fish is naturally tender. § Moist-heat cooking is not used to tenderize but to provide moistness When cooked, fish tends to fall apart easily. FISH AND SHELLFISH Fish-Market Forms • Whole or round • Drawn • Dressed • Steaks • Fillet • Butterflied fillets • Sticks or tranches. 30
Vegetable characteristics • low in calories. • high in vitamins and minerals. • high in fiber and complex carbohydrates. • taste delicious. Texture Flavor Color Nutrient Controlling Quality Changes During Cooking. Fiber - Starch Dry starchy Moist starchy vegetables Doneness Most vegetables are best cooked al dente Controlling Texture Changes Washing Soaking Peeling and cutting Trimming loss Handling Vegetables (Fresh vegetables) Methods of cooking vegetables Basic knife cuts Leafy vegetables 3 names 1
TYPES OF GRAINS GRAINS The Bran The germ The husk Wheat and rice are the world’s most important grains. STORING AND HANDLING COOKING GRAINS store in tightly sealed container. store in a dark, dry place. simmering method ·Instant rice ·Brown rice ·Arborio rice ·Basmati rice ·Jasmine rice STARCH Rice – Varieties Regular milled white rice 32
PASTA Cooking Pasta Consider: • Doneness • Testing doneness and serving • Yields • 1 pound of dried pasta will yield approximately 3 pounds of cooked pasta. • Fresh pasta - 1 pound yields approximately 2 to 2½ pounds cooked pasta. Waxy or new potatoes High moisture, high sugar, low starch content Holds shape well when cooked Used for salads, soups, hashed browns Types of Potatoes Types of pasta 33
Other Legumes Types and Varieties of Dried Legumes Dried Legumes • A legume is a plant that bears seed pods that split along two opposite sides when ripe. • Legumes are rich in B vitamins and minerals. LEGUMES Kidney Beans Peas Lentils Lima beans Chickpeas (garbanzo) Fava beans Mung beans Adzuki beans Dal or Dhal Cooking Legumes • Primary cooking method is simmering. 34
Fermentation Fresh yeast Active dry yeast Instant yeast Baking Soda Baking Powder Single acting Double acting Function of leavening agent Yeast Available in three forms Chemical leavening LEAVENING AGENT 35
Outer covering of egg, composed largely calcium carbonate. May be white or brown depending on breed of chicken. Shell Pocket of air formed at the large end of egg. Increases in size as egg ages. Air Cell Yellow portion of egg. Color varies with feed of the hen, but doesn't indicate nutritive content. Yolk Nearest to the shell. Spreads around thick white of high-quality egg. Thin Albumen (white) Twisted, cordlike strands of egg white. Anchor yolk in center of egg. Chalazae Major source of egg riboflavin and protein. Stands higher and spreads less in higher-grade eggs. Thins and becomes indistinguishable from thin white in lower-grade eggs. Thick albumen (white) EGGS COMPOSITION OF EGGS 36
Eggs content covers a small area. White is firm, has much thick white surrounding the yolk and small amount of thin white. The yolk is round and upstanding. Grade AA Egg content covers a moderate area. White is reasonably firm and has a considerable amount of thick white and medium amount of thin white. The yolk is round and upstanding. Grade A Egg content covers a very area. white is weak and watery, has no thick white and the large amount of thin white is thinly spread. The yolk is enlarged and flattened. Grade B EGGS SIZE & MARKET FORM Egg has three market forms and they are the following: • Fresh Eggs or Shell Eggs • Frozen Eggs • Dried Eggs GRADES AND QUALITY 37
The most common is cow’s milk and foods produced from cow’s milk, such as butter, yogurt, sour cream, and cheese Milk from other animals such as goats, sheep, and buffaloes are used in various cheeses. Dairy products are extremely versatile and used throughout the kitchen. DAIRY PRODUCT Butter - consists of about 80% fat. The remainder is milk solids and water. • Salted butter • European-style butter • Sweet or unsalted butter • Clarified butter Margarine - Is not a dairy product. - Is a substitute for butter in cooking, baking, and table service. - Produced from animal fats or vegetable oils. Cheese Composition - Cheese is a food that is made by separation of the milk solids from the whey by curdling or coagulation. - Ripening – the process that converts curds into cheese. This is brought about by bacteria. SCAN ME 38