Food Management Handout PDF

## Management of Food Preparation and Service ### Activities 1. State the nutritional value of soybean. 2. Compare the classification of soybeans with other beans in that food group based on their biological value. 3. Name some of the by-products of soybean. 4. Make some soymilk. 5. Compare the p...

## Management of Food Preparation and Service ### Activities 1. State the nutritional value of soybean. 2. Compare the classification of soybeans with other beans in that food group based on their biological value. 3. Name some of the by-products of soybean. 4. Make some soymilk. 5. Compare the protein value of soy flour, soy concentrate, and soy isolate. 6. What is TVP and how is it used in meal preparation? 7. Explain how vegetable proteins are texturized. 8. Demonstrate to your friend how she can use TVP in a meal. 9. What are some of the health benefits associated with the use of soy products? ### Unit B #### By the end of this unit, students should be able to: 1. List factors to consider when planning the layout of a kitchen. 2. Explain the concept of the work triangle. 3. Identify the different types of kitchen designs. 4. State the benefits and problems/shortcomings associated with the various types of kitchen designs. 5. Discuss the importance of storage in the various work centres. 6. Outline ways of conserving energy (fuel and personal) during food preparation. 7. Discuss the different types of time- and labour-saving devices used in food preparation and service. ### Factors to consider when planning the layout of a kitchen In planning the layout or design of a kitchen, the total environment of the kitchen must be considered. This includes consideration of the location of the kitchen within the general plan of the house, the layout of the work area, the floor, walls, cabinet and counter surfaces, storage areas, and the lighting and ventilation. The kitchen should be located close to the dining room, if it is a separate room, and with direct access from the outside so as to assist with the off-loading of groceries and waste to be disposed. Since food preparation and service is a major activity, the cooking area has to be properly organized with all the equipment laid out to obtain maximum efficiency from the arrangement. The needs of the family will determine what other activities are undertaken in the kitchen area. These would then be reflected in the layout. Special attention must be paid to the selection of the appropriate material for the wall, floor covering and work surfaces because of the nature of the tasks undertaken in the kitchen. ### Walls A wide variety of wall treatments is available. The maintenance and care that each requires must be considered. - Paint, either alkyd (oil base) or latex (water base), is the least expensive and easiest treatment. There are three finishes: flat, semi-gloss and gloss. Semi-gloss and gloss finishes produce a shiny surface that cleans easily, and both of these are recommended for kitchens. - Wall coverings come in paper, vinyl and fabric. They cost more than paint and can be purchased with any of three finishes for easy maintenance: water-sensitive finishes which can be "wiped" off; water-resistant finishes which can be washed with mild soap and detergent; scrubbable finishes which are washable and scuff resistant. - Wood panelling of solid wood, hardwood plywood, or hardboard can be used, but in an area that is free from moisture. It is attractive, durable and easy to maintain. - Ceramic tile and laminated plastic are other finishes used for certain walls or sections of the walls in the kitchen. ### Floors Whether the floor is made out of wood or concrete, sheet vinyl (popularly known as marley) and vinyl tiles are commonly used because they are least expensive for kitchens and other floors in the home. The maintenance cost is low. They are durable, resist stains and grease and vary widely in colours and patterns. Ceramic tiles and clay tiles are also used for kitchen floors. These are more durable, but also more expensive. They are showcased in a wide variety of colours, designs and sizes. ### Cabinets and work surfaces Kitchen cabinets commonly used nowadays may be constructed of solid wood, plywood or chipboard (particle board). Sheet plastic laminated to plywood and metal is sometimes used. Whether factory built or custom made, special features can be included to suit your needs. The work surface can be chosen to complement the cabinet and the floor. Counter tops can be of ceramic tile, laminated plastic or metal. All of these are durable, heat resistant and east to maintain, though the hardness of the tile, and the use of grout between tiles may be seen as disadvantages. ### The work triangle The refrigerator, the cooker or range and the sink are the three major appliances within the kitchen. Each appliance forms the centre of a major activity in food preparation: the refrigerator for storage, the cooker or range for cooking and the sink for preparation and cleaning. They are usually linked by work surfaces. Together, these appliances and the work surfaces near them form the work triangle. As a rule, the sum of the sides of the work triangle should not be smaller than 15 feet (5m) or larger than 22 feet (6.5m). Where a great deal of space is available the sum may be increased to 26 feet (8m). The sink should be placed between the refrigerator and the range/cooker for the greatest efficiency. Placing the sink and the range/cooker on the same wall or on adjacent walls helps in the management process because, during food preparation, most of the activity takes place between or near to these areas. ### Kitchen Designs #### Basic kitchen designs In planning the layout of a kitchen, four basic designs are common: - the one-wall or panel kitchen - the two-wall or corridor kitchen - the L-shaped or corner kitchen - the U-shaped or two-corner kitchen You can vary the kitchen designs through the use of an island or a peninsula. Where the kitchen is large, each provides additional under-counter storage space as well as a counter area for working. - The island may be movable or permanently installed. Where it is movable it can be used for mixing and serving as well as eating. A permanently installed island may have a sink or even a range/cooker unit. - A peninsula is generally used as part of a U-shaped kitchen. It allows for design features such as wall cabinets extended from the ceiling with glass doors on both sides or even a stem glass holder attached to the underside of these cabinets. It may also serve as a buffet, dividing the kitchen and dining area. ### Kitchen design using a peninsula - The refrigerator centre is for food preparation and mixing. - The prepared food has to be served for eating, therefore the service centre has to be near the dining area or a kitchen counter or table. ### Activity centres and kitchen storage areas Base and/or wall cabinets are placed next to each major appliance. Counter tops over the base cabinets form the counters or surface work areas. The type of work done in a particular area helps to determine the nature of the work centre as well as the materials and equipment stored close by. - The sink centre is for food preparation and cleaning up. - The cooker/range centre is for surface cooking and baking. ### Lighting and ventilation Adequate lighting is important and required for various purposes. General overall illumination is necessary to see and move about. Sometimes close lighting over work centres and under wall cabinets is required. Good ventilation makes it comfortable to work in the kitchen. Cooking odours and smoke need to be removed. The placement of the sink and the dining table near a window are advisable ### Conserving energy during food preparation Effort must be made to conserve energy during food preparation: fuel energy as well as personal energy. This can be done in a variety of ways. #### Fuel energy The high cost of energy, in whatever form it is available for food preparation, should encourage us to utilize conservation practices whenever possible. Fuel energy, whether electricity or gas, is used for cooking, lighting, running labour-saving devices, as well as the larger appliances. Some measures to reduce the amount of fuel used are: - Plan meals properly. Steam foods over other items being boiled. - Water at sea level is not going to boil or get any hotter than 212°F (100°C); use the lowest setting possible for maintaining the temperature. - It is not always necessary to preheat the oven. - Use the oven at full capacity when it is lit. - Use the small broiler-oven, if available, for small quick-cooking amounts of food. - Avoid unnecessary opening of the oven door as this causes the loss of about 20 per cent of the oven heat when opened. - Open the door of the refrigerator and freezer as infrequently as possible to reduce the loss of cold air. Collect all that is needed at the beginning of the task if possible. - Test the door seals for tightness. Close the door on a dollar bill. You should not be able to pull it out. - Avoid overloading the refrigerator or freezer as this will keep the compressor running more than it should. - Cover all liquids in the refrigerator. Moisture is drawn into the air from uncovered liquids. This makes the fridge work longer. - Do not allow frost to build up to more than in (5mm). - Make use of the pressure cooker as it cooks items in a quarter to a third of the normal time. - Keep tight-fitting lids on pots and pans when cooking as is necessary. Don't cook food for too long. - Use saucepans and frying pans that fit the burner. - When using appliances like the blender, food processor or mixer, run them as recommended by the manufacturer. - Do not leave the hot water, or for that matter any tap, running while rinsing dishes. - Switch lights off if there is adequate lighting in the kitchen. ### Personal energy Movements to and from the major appliances require a great deal of personal energy and much human energy can be saved by not making useless trips between work centres. A plan of work can assist you in saving time and personal energy when preparing food. Some good management practices worth remembering are: - Collect utensils and equipment needed for the various tasks. - Measure and weigh the ingredients for the item/s be prepared. - Break, peel and grate items like coconuts or breadfruit beforehand. - Set the table beforehand (or the night before). - Make use of labour-saving equipment like food blenders, mixers and processors. - Use the minimum number of pieces of equipment. Avoid leaving too many soiled dishes or equipment in the sink. Wash up as you work. ### Time- and labour-saving devices used in food preparation and service Below are some common time- and labour-saving small appliances found in the kitchen today. The table provides information on their use, the types available and some features. | Name of Equipment | Use | Types/Features | |---|---|---| | Juicer | Extracts juices from citrus fruits | Has central cone, comes with jug below or can be a separate attachment of the food processor | | Juice extractor | Extracts juices from fruits and vegetables; blends and homogenizes foods | | | Coffee maker | Makes coffee | Percolator, filter coffee maker or drip, vacuum | | Toaster | Toast bread | 2 or 4 slice, pop-up bread warmer | | Blender | Chops, purées, grates | A range of speeds, pulse or electronic controls | | Cake mixer | Whisks, creams, kneads mixtures; beats and blends | Hand or table with a variety of attachments, e.g. meat grinder, blender | | Food processor | Slices, grates, chops, mixes depending on design | Has cutting blades or discs for specialized functions | | Slow cooker | Cooking of food over a long period of time | May be used for deep fat frying; removable crock to simplify cleaning | | Pressure cooker | Cooks food in 1/3 of the normal time | May operate at low, medium or high pressure | | Sandwich toaster | Toast filled sandwiches | 2 or 4 sandwich type; sealing device | | Kettle | Heats water | Regular or jug; metal or plastic | | Steamer | Steaming foods | Tiers with perforated bases; rice cooker insert | | Portable ovens/broiler ovens | Baking, broiling, toasting small quantities of food | May be combined with a rotisserie unit | | Microwave ovens | Thawing, warming, or cooking with electromagnetic waves | Can be a microwave alone or a combination oven which also cooks, grills or bakes as a convection oven |