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Unit 611

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kirsty pearson

on 27 August 2014

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Transcript of Unit 611

Unit 611
Regeneration of
pre-prepared food

Regeneration methods
Re-heating
refers to food that has already been cooked, chilled then reheated for use

Re-hydrating
Dried foods have the water content removed. By adding liquids to dried food, they can be made edible

Cooking
ready meals need to be cooked to make sure they are safe for consumption

Defrosting
can complete the regeneration. i.e. a defrosted cake is ready to eat.
Can be a stage in the regeneration.i.e. defrosting meat to be cooked

Blanching
Purifies the food by removing harmful enzymes, speeds up re-generation and removes strong flavours
Why do commercial kitchens use these methods?
What are the advantages and disadvantages?
Quality / Safety points
Food needs to be checked for condition, make sure its not damaged
Smell / texture / appearance
Check the 'use by' dates
Make sure you follow instructions
Food needs to be heated to a minimum of
75 deg c for 2 minutes
Use a garnish to enhance presentation

What is Re-generation?
Making pre-prepared food fit for consumption
Foods
Fresh food
cooked, chilled & reheated. i.e.poached egg
Why do commercial kitchens do this?

Ready made products.
food that just needs to be heated / finished i.e lasagne
Why do commercial kitchens do this?

Frozen foods
some foods need to be cooked from frozen, some defrosted first. i.e. chicken curry
Why do commercial kitchens do this?

Pre-prepared foods
prepared foods that need to be re heated. i.e. pie
Why do commercial kitchens do this?

Canned
food that needs to be reheated. i.e. soup
Why do commercial kitchens do this?

Dried
Food that needs to have liquid added to it for it to become edible. i.e. sauces
Advantages
Not so labour intensive
Not so time intensive
Easier storage
Lower risk of contamination
Lower skill set required
Lower costs
Food lasts longer in storage
standardisation of food
Customer perception is standardised
Not as much equipment is needed
Out of season produce can be used

Disadvantages
Nutritional value is less / lost
The quality of the food can be comprimised
Lesser skill requirements can result in a less productive brigade
Little or no variation available in meals
Customer requests may not be met
Natural tastes / flavours maybe lost
Artificial flavours may need to be added
Too much pre-prepared food could result in obesity, high levels of salt intake, decrease of nutritional value / needs and generally unhealthy

Nutrition Facts
Serving Size 1 cup

Amount Per Serving
Calories from Fat 26Calories 102

% Daily Values*
Total Fat 2.93g 5%
Saturated Fat 0.988g 5%
Polyunsaturated Fat 0.988g
Monounsaturated Fat 0.727g
Cholesterol 5mg 2%
Sodium 705mg 29%
Potassium 307mg
Total Carbohydrate 17.93g 6%
Dietary Fiber 1g 4%
Sugars 10.54g
Protein 3.05g

Vitamin A 0% Vitamin C 111%
Calcium 5% Iron 10%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
5%
of RDI*
(102 calories)
5% of RDI
Calorie Breakdown:
Carbohydrate (65%)
Fat (24%)
Protein (11%)

* Based on a RDI of 2000 calories
Nutrition Facts
Serving Size 1 cup

Amount Per Serving
Calories from Fat 13Calories 151

% Daily Values*
Total Fat 1.41g 2%
Saturated Fat 0.688g 3%
Polyunsaturated Fat 0.896g
Monounsaturated Fat 0.846g
Cholesterol 0mg 0%
Sodium 1383mg 58%
Potassium 575mg
Total Carbohydrate 33.66g 11%
Dietary Fiber 3g 12%
Sugars 20.36g
Protein 4.04g

Vitamin A 0% Vitamin C 54%
Calcium 3% Iron 16%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
8%
of RDI*
(151 calories)
8% of RDI
Calorie Breakdown:
Carbohydrate (82%)
Fat (8%)
Protein (10%)

Homemade tomato soup
Dried tomato Soup
Objective
By the end of this session you will be able to demonstrate the required level of knowledge and understanding, in line with the assessment criteria, of the re-generation of pre-prepared food
There are 2 assessments for this unit
1 x Q&A
1 x Practical observation assessment
What have we covered so far?
List 3 differences between a dried bolognaise sauce and a fresh one
List 3 reason why you would use pre pre-prepared food
What regeneration method would you use for canned soup?
What temperature should food be re-heated to?
You are now ready to complete Task A of unit 611
Q&A
Unit 611 is now complete

You now show the required level of knowledge and understanding, in line with the assessment criteria, of how to re-generate pre-prepared food
Full transcript