Food And Beverage Management Preservation Systems Management Essay

1. Introduction

Preservation systems that extend the bringing and storage clip are cook-chill, cook-freeze and sous vide.

2. Preservation systems

2.1 Cook-chill

The term cook-chill refers to a catering system that involves the full cookery of nutrient, followed by blast cooling and chilled storage at between 0°C and 3°C. The nutrient can be stored for up to 5 yearss. Food is distributed in refrigerated vehicles and reheated before service. The principle characteristic of a blast hair-raiser is that it is capable of quickly cut downing the temperature of hot nutrients to moo, safe temperatures. Therefore, they make it easier for caterers to follow with nutrient safety and temperature control statute laws. Cook-chill systems can besides cut down the hazard of nutrient toxic condition and the growing of bacteriums in nutrients.

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The processs and cardinal characteristics of cook-chill:

If you purchase natural stuffs that are hapless quality, they are non traveling to better with cookery. It is really of import, that you make certain your provider merely supplies you with high quality merchandises and, if necessary, look into their storage, managing and distribution methods.7

Having received good quality natural stuffs, maintain them in a safe storage before they are used.

Pre-preparation of nutrients, avoiding cross-contamination by staff managing the different types of natural nutrients. At the readying phase, basic Food Hygiene Regulations and HACCP Guidelines apply.

It is critical to cook the nutrient at a temperature of 70A°C for at least 2 proceedingss. This is to guarantee that any infective microorganisms that may be present are destroyed.7

Once after the nutrient is cooked, the chilling procedure must get down every bit shortly as possible and at most within 30 proceedingss, go forthing clip for hot assigning anterior to chilling.7 However, managing of nutrient should be kept to a lower limit to avoid cross-contamination.

All nutrient should be chilled to between 0°C and 3°C within 90 proceedingss of being placed in a blast hair-raiser. This is non merely to guarantee safety, but besides preserves the visual aspect, texture, spirit and nutritionary value of food.7

Chilled nutrient should be stored in a dedicated refrigerated storage cabinet at a temperature of between 0A°C and 3A°C, in order to command the growing of microorganisms. You should utilize a refrigerated cabinet or cold room designed for chilled nutrient storage, and utilize it entirely for your cook-chill merchandises.

In a centralised cook-chill system, the nutrient is supplied to one or more other locations ; the dishes must be transported to the other site whilst in their chilled province, kept below 5°C. The usage of refrigerated vehicles is recommended, or at the really least, pre-chilled insulated containers for short journeys.7

Cooked and chilled nutrients that are to be eaten cold or at room temperature, should be consumed within 30 proceedingss of remotion from storage.7 If the nutrient is to be reheated to 70°C, this should get down within 30 proceedingss after the nutrient is removed from the chilled storage. Regeneration must take topographic point near to the point of ingestion.

2.2 Cook-freeze

The term cook-freeze refers to a catering system that involves the full cookery of nutrient, followed by blast freeze and storage of nutrient at a controlled low temperature of -18°C/-22°C, before controlled and thorough melt and regeneration prior to service. Food can be stored for 2 months at this controlled temperature. For a cook-freeze system, you require a blast deep-freeze instead than a blast hair-raiser, suited storage for frozen nutrients and, sooner, a controlled melt cabinet. Blast freeze can besides be used for natural stuffs and semi manufactured merchandises.

The processs and cardinal characteristics of cook-freeze:

Natural nutrient should be purchased utilizing a standard buying specification to guarantee quality and consistence.

All nutrients should be kept under rigorous temperature control, in hygienic and clean conditions until required for readying.

Pre-preparation of nutrients, avoiding cross-contamination by staff managing the different types of natural nutrients.

Cooking should be ideally done in batches. At times it may be necessary to set the formulas to account for big scale batch production and to account for chemical alterations in the nutrient and a consequence of storage for up to eight hebdomads at really low temperatures.

Within a clip bound of 30 proceedingss, all hot nutrient should be portioned into individual or multi-portions prior to stop deading.

In order to continue nutrient quality and prevent any growing of bacteriums all cooked nutrient should be placed in a blast deep-freeze within 30 proceedingss of concluding cookery and being portioned. The blast freezing rhythm transforms the liquid nowadays in the nutrient into microcrystals which do non damage the tissue construction of the merchandise and ensures the quality of the nutrient is maintained so that you still have a high quality merchandise after deicing.

The shelf-life of pre-cooked frozen nutrient varies harmonizing to type but in cold storage, it may be stored up to 8 hebdomads without any important loss of foods or palatableness.

All distribution should take topographic point utilizing chilled insulated containers for any short journeys or refrigerated vehicles for longer journeys.

Frozen nutrient can be thawed to 3°C prior to being regenerated or be regenerated straight from its frozen province. Food should be heated to a lower limit of 70°C for at least 2 proceedingss. Any nutrients regenerated and non consumed must be destroyed and non reheated or returned to a icebox.

2.3 Sous-vide

The term sous-vide refers to a catering system that involves the readying of quality natural nutrients, pre-cooking if necessary, packing nutrient in high-barrier plastic bags, vacuity sealing the bags and cooking the nutrient in the vacuity sealed pouches. Food is so stored in the pouches at a controlled temperature of between 0°C and 3°C, for up to 21 yearss.

The sous-vide method increases the possible shelf-life of normal cook-chill/cook-freeze in three ways:

By taking the air from the plastic bags or pouches the growing of most bacteriums is restricted.

The nutrient is cooked at pasteurisation temperatures helping the devastation of most microorganisms.

The nutrient being sealed within the bags or pouches is protected during storage and regeneration from any cross-contamination.

The processs and cardinal characteristics of sous-vide:

Fresh ingredients must be used for sous-vide cookery because it can take down initial microbic degrees, increasing shelf life and merchandise freshness.

Vacuum fictile pouches of natural nutrient must non be kept for more than two yearss before sous-vide pasteurisation above 60A°C commences.

In sous-vide cookery countries, separate readying countries for natural nutrient and cooked nutrient must be allocated. All utensils and working surfaces must be kept hygienically clean by sterilisation.

When new formulas are developed, exact temperatures, cooking clip and processs must be recorded, and must be followed exactly by the staff.

All sous-vide equipment must be maintained and checked on a regular basis. Vacuum fictile pouches should be checked for escape.

Attention must be given to accurate temperature control and monitoring as sous-vide particularly since nutrients lack chemical preservatives, which usually arrest biological activity in processed nutrients.

Main temperatures should be measured with a temperature thermometer, which should be hygienically cleaned.

Cooking temperatures must non transcend 70A°C to do certain that the succulence of the nutrient is non gone.

Vacuum fictile pouches must be labelled with description of contents and name of the staff who prepared the nutrient, day of the month of pasteurization and termination.

Sous-vide nutrient must be cooled to 3.3A°C or below in less than 2 hours and consumed within the specified shelf-life storage time.C

Sous-vide nutrient must be stored at 3A°C or below.C

Proper and accurate control over icebox temperatures must be maintained.

When functioning sous-vide nutrient, the regeneration heat used must be the same as that required in traditional cookery.

3. Advantages & A ; disadvantages of the saving systems

Advantages of cook-chill system

Disadvantages of cook-chill system

Batch processing that involves minimum processing. Having a greater control over portioning and decreased wastage.

Production separated from ingestion. Therefore, the concern can to the full utilized staff clip, salvaging costs.

Cardinal buying with bulk purchasing price reduction, profiting the concern.

Chiller storage is cheaper to put in and run than deep-freeze storage.4

Blast hair-raisers are cheaper to put in and run than blast freezers.4

Dissolving clip is eliminated.

Extended shelf life in the distribution concatenation. Foods are chilled and so regenerated on site, work outing the job of traveling hot nutrients.

Regeneration systems are simpler – infrared and steam convention ovens are largely used and merely 12 proceedingss is required to reheat all nutrients.

Anaerobic environment that prevents the growing of aerophilic spoilage organisms.5

Minimises treating impact on sensory and nutritionary qualities. Keeping its freshness.

Standards maintained provide quality nutrient to clients.

Allows for a foodservice manager to hold coveted control in all arenas-cost, convenience, labor and quality.

No system is excessively little to accommodate to cook-chill.4

Microbiological spoilage due to:

Temperature maltreatment ;

Insufficient pasteurisation ; or

Aerobic spoilage.

Merchandise shelf lives that are shorter than those demanded by the retail merchant, consumer and commercial caterer, due to exposure to oxygen during assorted readying phases.

Loss of centripetal quality due to non-rapid cooling.

Chilled storage is merchandise dependant, for case, veggies may develop acidy / pungent spirits within 2 yearss.

Hazard to public wellness if non managed as a system.D Adequate infrigidation must be maintained at all times.

Advantages of cook-freeze system

Disadvantages of cook-freeze system

Simplified employee scheduling. Skilled employees work eight-hour displacements, Mondays – Fridays.B

Separate points can be prepared in batches, restricting the figure of times the point needs to be prepared.

There are no more peak production work loads, guaranting that employees can be used systematically during their displacements without the added emphasis of extremum production.B Since workers are separated from the ingestion country, the workers would non experience pressured to work quicker, non like the chefs in a kitchen during peak hours.

Batch readying can cut down labour costs.

Seasonal buying provides considerable nest eggs.

Extended shelf life in the distribution concatenation. Foods are frozen and so regenerated on site, work outing the job of traveling hot nutrients.

Delivery to units will be far less frequent.4 Since batches can be delivered in one big sum in deep-freeze vehicles.

Long term planning of production and bill of fare become possible.4

Less dependance on monetary value fluctuations.

More suited for peddling machines integrating microwave.4

Equipment costs are high, necessitating extra deep-freeze infinite, packaging supplies, reheating equipment.

Employees who are required to work weekends may be resentful of employees who do n’t work weekends.B

Large ice crystals formed can damage nutrient, dry it out, and interrupt down the physical structure.6 The nutrient may lose its visual aspect, doing dissatisfaction among the invitees.

Dissolving is required.

Not all frozen nutrients can be successfully prepared without extensively modifying the ingredients or formulas. Certain nutrients lose their spirit or texture after stop deading.

Advantages of sous-vide system

Disadvantages of sous-vide system

The spirit, palatableness and foods are improved, comparative to normal processing, because all the contents are held within the certain pouch. Therefore, clients can profit from more alimentary nutrients.

Less additives / preservatives needed.

Reduced hazard of cross-contamination because of the pouches used that supply a convenient bundle for safe handling and distribution.

Wider assortment of produced goods, giving more picks to clients.

Shrinking of the cooked merchandise is reduced, increasing the output by up to 20 % compared to normal cookery.

Reduced O packaging retards the oxidative rancidity of fats and oils.

Batch processing that involves minimum processing. Having a greater control over portioning and decreased wastage.

Centralised production, salvaging staff clip and costs.

Has a longer shelf life than cook-chill, of up to 21 yearss.

Can offer a flexible production method to providing unites of all sizes with peculiar applications to a La menu and map bill of fares.

Spoilage is frequently non seeable.

Microbiological spoilage due to:

Temperature maltreatment ;

Insufficient pasteurisation ; or

Aerobic spoilage.

Exceptionally high criterions of hygiene are cardinal.

Product safety is dependent on proper handling and processing.

Sous-vide involves higher set-up capital and operating costs than cook-chill.

Adequate infrigidation must be maintained at all times.

Excess cost to consumer.

Complete repasts can non be produced as certain nutrients need to be processed otherwise, for case, meat and veggies.

4. Effectss of each method on visual aspect, nutritionary value & A ; spirit

4.1 Cook-chill

Cook-chill is a healthy manner of fixing nutrient. One major advantage is that chilled nutrients are less perishable and retain foods longer than nutrients cooked and held at functioning temperatures for comparatively long periods in the cook-and-serve systems. Damaging bacterium is rendered hibernating 6 in cook-chill systems, understating nutrient spoilage.

Colour, texture, spirit, construction and nutritionary value are locked in.6 Chilled nutrients frequently look more attractive than frozen nutrients and hence can be successfully used in cook-chill peddling state of affairss.

Delicate nutrient surfaces such as pasta and fruit are protected, as rapid chilling stops an “ ice tegument ” organizing 6 which can alternatively desiccate and damage the merchandises ‘ psychical construction and visual aspect.

Information on food losingss in cook-chill catering systems is reviewed, which is limited and conflicting. In general, it suggests losingss of vitamin C, and perchance other labile foods appear to be important in cook-chill systems.A

One major drawback is that non all chilled nutrients can be successfully prepared without extensively modifying the ingredients or formulas. Some nutrients may lose their spirit or texture after chilling. Food, which should hold a chip texture, can non be prepared by cook-chilling. Chilling the nutrient causes the nutrient to lose its crispness.

4.2 Cook-freeze

Cook-freeze is really similar to cook-chill, except that the nutrient is frozen non chilled in this system. Blast freeze helps to maintain nutrient looking good. The slower the nutrient freezings, the larger the ice crystals form ; and big ice crystals can damage nutrient, dry it out, and interrupt down the physical construction 6 doing the nutrient to lose its attractive visual aspect. Textural alterations may happen ; soft fruits can go mushy because the cell construction of the fruit collapses. For case, a nutrient that may non be as good after stop deading is strawberries, they frequently go soft after stop deading. Some other nutrients that are unsuitable for stop deading are eggs, pick, murphies, sauces and cheese.

During blanching of fruit and veggies, ascorbic acid ( vitamin C ) and thiamin ( B1 ) are vulnerable. Foods in the signifier of thaw trickle may be lost when nutrients are thawed, for illustration, vitamin B1 from meat. However, cook-freeze systems consequence in better vitamin C keeping than conventional systems with important warm-holding periods.A

One major advantage merely like cook-chill is that frozen nutrients are less perishable and retain foods longer than nutrients cooked and held at functioning temperatures for comparatively long periods in the cook-and-serve systems. One major drawback is that non all frozen nutrients can be successfully prepared without extensively modifying the ingredients or formulas. As mentioned from above, certain nutrients lose their spirit or texture after stop deading.

4.3 Sous-vide

Most of the benefits of sous-vide systems are straight related to the fact that nutrient is placed in a certain pouch ; cut downing exposure to oxygen, and cooked at low temperatures. The overall consequence is accurate control over O, heat and added H2O. Heat, O and H2O are largely responsible for cut downing the nutritionary values of conventionally prepared nutrients.

As a low heat / flameless cooking method, small extra fat is required during cooking to forestall nutrient incorporating proteins from lodging to cooking surfaces. Any extra lipoids are chiefly for the sweetening of texture and spirit. Because of the plastic pouch, oxidization is greatly reduced, maintaining the qualities of critical acids such as polyunsaturated fats.

The plastic pouch prevents the loss of spirits and wet. In fact, spirits are amplified, and fewer preservatives and seasoning such as spices and less salt are required, take downing the overall Na content of sous-vide nutrients. Water-soluble minerals are lost into cookery H2O, diminishing the mineral content of nutrients processed by conventional agencies. The pouch minimises mineral loss, continuing the mineral content of fresh nutrients.

Regardless of cooking procedure, many vitamins destabilize during heat intervention. Research indicates that vitamin C keeping decreases to 85 % after pasteurisation and chilled storage for 5 yearss versus natural merchandise of the same age.A Sous-vide provides the highest keeping of vitamins versus steaming, boiling and other cookery methods.

As with all nutrients, nutritionary profile is greatly affected by freshness and minimum processing intervals. Menu points prepared in eating house utilizing sous-vide high spot lively flavours and fresh textures, doing healthy nutrient more “ lively ” to devour. Sous-vide cookery maintains valuable nutritionary values of fresh and wholesome nutrients.

5. Decision

The foods that provide us energy and assist us be healthy besides cause our nutrient to spoil. There are many microorganisms in the environment that get their nutrition from these foods. As these micro-organisms start disintegrating the foods, they set off the procedure of nutrient spoilage. Understanding the critical function that micro-organisms drama in botching nutrient, legion methods of nutrient saving have been developed. All these methods work by altering one or a few conditions, such as temperature, H2O / wet or O in the nutrient, or in the environment in which the nutrient is kept. Changing or changing these factors hinders the growing of these microorganisms, and hence prevents nutrient spoilage, enhance / maintain spirits, visual aspect and texture.

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