Modern Developments in Utensils
Modern Developments in Utensils
Recent technologies have contributed a lot in the
production of convenience foods in mass catering.
Cook-Chill
Cook-chill is catering system based
on normal preparation and cooking of food followed by rapid chilling storage in
controlled low-temperature conditions above freezing point, 0-3°C (32-37°F) and
subsequently reheating immediately before consumption. The chilled food is
regenerated in finishing kitchens which require low capital investment and
minimum staff.
The cook-chill system is used in
volume catering, in hospitals, schools and in social services. It is also used
for banquets, in conference and exhibition catering, in vending machines where
meals are dispensed to the customers, in factories, hospitals and service
outside of main meal times.
The purpose of
Chilling Food
The purpose of chilling food is to
prolong its storage life. Under normal temperature conditions, food
deteriorates rapidly through the action of micro-organisms and enzyme and
chemical reactions. Reduction in the storage temperature inhibits the
multiplication of bacteria and other micro-organisms and slows down the
chemical and enzymatic reactions. At normal refrigeration temperature reactions
are still taking place but at a much slower rate, and at frozen food storage
temperature, -20°C (-4°F) approximately, all reaction nearly cease. A
temperature of 0-3°C does not give a storage life comparable to frozen food but
it does produce a good product.
In a properly designed and operated
cook-chill system, cooked and prepared food will be rapidly cooled down to
0-3°C as soon as possible after cooking and portioning and then stored between
these temperatures throughout storage and distribution until required for
reheating and service. Food prepared through the cook-chill system should be
portioned and transferred to a blast chiller unit within 30 minutes. This will
reduce the risk of the food remaining at warm incubation temperatures and
prevent the risk of contamination and loss of food quality.
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Cook-Freeze
Cook-freeze is a specialised food
production and distribution system that allows caterers to take advantage of
the longer life through blast freezing at -18° to -20°C (0° to -32°F) and
stored at that temperature until required for resale or consumption for up to
3-6 months. It also enables economies to be introduced into the staffing of
dining rooms and restaurants.
The Cook-Freeze
process
Cook-Freeze uses a production system
similar to that used in cook-chill. The recipes are modified, enabling products
to be freezer-stable. The freezing in the Blast-freezers must be carried out
very rapidly to retain freshness and to accelerate temperature loss through the
latent heat barrier, thus preventing the formation of large crystals and
rupturing of the cells.
Vacuum Cooking (Sous-Vide)
This is a form of cook-chill, using a
combination of vacuum sealing plastic pouches, cooking by steam and then
rapidly chilling in an ice-water bath. The objective is to rationalise kitchen
procedures without having a detrimental effect on the quality of the individual
dishes.
As there is no oxidation or
discoloration it is ideal for conserving fruits, such as apples and pears. When
preparing meats in sauces the meat is pre-blanched then added to the completed
sauce.
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