KITCHEN LAYOUT
Kitchen is the heart of a hotel just as the heart pumps out the
blood to all the parts of the body, the kitchen supplies food to all the
sections of the hotel. For a well planned kitchen, it is very important to know
the good workflow in the kitchen. Previously, we discussed about the various
organizational structures and understood about the general responsibility of
each and every chef handling an area. Here, we will discuss about the various
areas of kitchen and its surroundings. As kitchen is a busy place and cross
traffic can really hamper the operations. There are certain factors that one
needs to keep in mind while planning a kitchen. A well planned operation will
always follow a systematic procedure. The planning depends upon the size and
shape of operation. A well planned layout is not only important for the smooth
workflow in the kitchen but it also adds to the profitability of the entire
operation. It makes guests happy and good reputation.The plan or layout of a
kitchen will be determined by the catering policy of the establishment. The
plan is often limited by space availability.
The main factors that
determine the layout of a kitchen are:
1. Whether the hotel is primarily for guests.
2. The locality.
3. The type of customer.
4. The type of menu/service.
5. Seasonal product availability.
6. Possibility of expansion.
1. Whether the hotel is primarily for guests.
2. The locality.
3. The type of customer.
4. The type of menu/service.
5. Seasonal product availability.
6. Possibility of expansion.
A well planned kitchen operations would always follow a basic 3 flow pattern, which would be back-front-back. All the raw materials are received at the kitchen (back) then processed and sent to the restaurant (front) for consumption. The left over unusable food is brought back and disposed as garbage.
General workflow in
kitchen ---------------
Receiving----Storing---Processing---Cooking---Serving.
- As in any other
industrial production unit, the kitchen has three functions: -
1. Receiving raw materials
2. Transforming them into finished goods and
3. Forwarding the products.
The information that will be required before beginning of kitchen, planning will be of :
1. What type of meal is offered?
2. How many persons will he served?
3. Meal timings and how many sittings.
4. What type of service?
5. Will convenience foods be used?
6. Is allowance to be made for special functions/seasons?
Area Requirements: It is possible that kitchen space will be reduced to provide more seating capacity in the restaurant. However, inadequate kitchens will lead to delays and faults in service. This will invariably affect the turnover. Inadequate facilities will also affect staff morale. Kitchen areas will depend on the type of service. Normally a kitchen will occupy between 25%-33% of the space allotted to the restaurant. Generally ¼th the kitchen area is set aside for storage. The remaining is divided between food pre-preparation, cooking and service.
1. Receiving raw materials
2. Transforming them into finished goods and
3. Forwarding the products.
The information that will be required before beginning of kitchen, planning will be of :
1. What type of meal is offered?
2. How many persons will he served?
3. Meal timings and how many sittings.
4. What type of service?
5. Will convenience foods be used?
6. Is allowance to be made for special functions/seasons?
Area Requirements: It is possible that kitchen space will be reduced to provide more seating capacity in the restaurant. However, inadequate kitchens will lead to delays and faults in service. This will invariably affect the turnover. Inadequate facilities will also affect staff morale. Kitchen areas will depend on the type of service. Normally a kitchen will occupy between 25%-33% of the space allotted to the restaurant. Generally ¼th the kitchen area is set aside for storage. The remaining is divided between food pre-preparation, cooking and service.
@ The production area is
divided into 3 very distinctive areas as --
1. Receiving, Preparation & Storage area.
2. Cooking area.
3. Service (Dispatching) and wash-up area.
1). RECEIVING, PREPARATION AND STORAGE AREAS
Receiving area: The receiving area is a place where the goods are received into the hotel. It should be large and convenient enough to receive the volume and type of goods delivered. The receiving staff must inspect all items before acceptance. The receiving area should be located near the entrance to the storage area so that once checked, goods can be stored quickly.
Delivery Quay: The delivery quay will be situated near the store and will consist of a platform of lorry level for easy unloading. It should be well lit, and fitted with anti-pest fans and an air curtain at the door. A water connection with hosepipe will ensure easy regular cleaning. Trolleys must be kept for easy unloading and cartage.
Gas Bank: If cylinders are used, these must, be kept outside. Incase, of a gas tank the distance from the building must be at least 150 yards. A daily check of gas shelters and tank is necessary as a safety measure.
Garbage Disposal: Wet and dry garbage must be stored separately. Wet garbage is stored in containers in a cool area to prevent from fermentation and smell. Disposal of garbage must be on a daily basis. Garbage areas must be cleaned daily, then disinfected and deodorized.
Central stores: Dry stores must be maintained at 70ºF (21º C). Lightweight items could be stored on top of shelves and heavy weight items at the bottom. Cases/Cartons can be stored on shelves. Nothing should be stored on the floor. 8” height above the floor will ensure easy cleaning. Shelves should not touch the wall. A 2” space must be maintained.
The Cold Room: Many foodstuffs will have to be maintained at refrigerated temperatures. There are two types of cold rooms:
1. Negative cold room (freezer) with an ideal temperature of -18ºC.
2. Positive cold room (walk-in) with a temperature of 3ºC- 5ºC.
Recommended temperatures for various food stuffs:
Meat 0-1ºC
Fish 2-3ºC
Dairy 4-5ºC
Veg. & Fruits 6-7ºC
Vegetable Pre-preparation Area: The work here consists of:
1. Washing and Cleaning.
2. Paring and Trimming
3. Cutting, Chopping etc.
This room is sometimes air-conditioned, and in small establishments will be combined with the Butchery.
The Butchery: It is an air-conditioned room for meat pre-preparation. Bone saws, weighing scales and butchers blocks will be provided. The butchery must be situated close to the freezer. Non slip flooring is essential and flycatchers must be installed.
The Larder: The larder must be situated near to but separate from the kitchen. It must be air-conditioned and well equipped.
2). COOKING AREA
In this area, raw materials and pre-prepared goods are turned into finished products. This area can range from a simple kitchen to a more complex group or sections.
- Pastry/Confectionery
- Pantry
- Hot Kitchen - Main Kitchen
Bakery- The control of costs and quality of desserts and breads sold in hotels is very important for successful operation. In a small hotel, this will be a corner of the main kitchen whereas in big hotels, this will be a separate fully equipped department. There are two sections
Hot: equipped mainly with ovens (single, double decker or triple tier) (convection or conventional), racks, dough mixer, food processor and will provide all bread, cakes and gateaux.
Cold: is equipped with refrigerated marbles, laminators, ice-cream machines, and food processors. It is usually air-conditioned, and provides all the desserts.
The Pantry- As the name suggests all the short orders are executed from here. These will include sandwiches, ice-creams and beverages. Quick service equipment, such as toasters, juicers and shakers will be provided.
The Main Kitchen- Known as the heart of the kitchen. The area is divided into work islands where various jobs will be performed.
A) Roasting and Baking
B) Grilling
C) Frying
The equipment must be placed so as to avoid unnecessary movement. Bain Marie must be located near the gas ranges. Exhaust fans are essential. Good lighting, non-slip floors, and easy-to-clean walls are necessary.
A kitchen is divided in different sections according to the cuisine. E.g. Continental, Chinese, Indian etc.
3). SERVICE AND WASH-UP AREA
The Service Area is situated between the kitchen and the restaurant and has the following functions.
1. Cleans dirty equipment corning from the restaurant or floors.
2. Supplies clean equipment to the restaurant and kitchen.
3. Calling point for food orders.
4. Delivery of food.
5. Cashiering.
Issuing meals to the restaurant is carried out in this area. A kitchen staff stand at the counter throughout the meal period. On receipt of the waiter’s check (KOT) he/she place the orders. The section must acknowledge the order in return.
The Cashier prepares the bills and gives it to the waiter for presentation.
A
dispense bar is also situated in this area for drinks in the restaurant and in
rooms. 1. Receiving, Preparation & Storage area.
2. Cooking area.
3. Service (Dispatching) and wash-up area.
1). RECEIVING, PREPARATION AND STORAGE AREAS
Receiving area: The receiving area is a place where the goods are received into the hotel. It should be large and convenient enough to receive the volume and type of goods delivered. The receiving staff must inspect all items before acceptance. The receiving area should be located near the entrance to the storage area so that once checked, goods can be stored quickly.
Delivery Quay: The delivery quay will be situated near the store and will consist of a platform of lorry level for easy unloading. It should be well lit, and fitted with anti-pest fans and an air curtain at the door. A water connection with hosepipe will ensure easy regular cleaning. Trolleys must be kept for easy unloading and cartage.
Gas Bank: If cylinders are used, these must, be kept outside. Incase, of a gas tank the distance from the building must be at least 150 yards. A daily check of gas shelters and tank is necessary as a safety measure.
Garbage Disposal: Wet and dry garbage must be stored separately. Wet garbage is stored in containers in a cool area to prevent from fermentation and smell. Disposal of garbage must be on a daily basis. Garbage areas must be cleaned daily, then disinfected and deodorized.
Central stores: Dry stores must be maintained at 70ºF (21º C). Lightweight items could be stored on top of shelves and heavy weight items at the bottom. Cases/Cartons can be stored on shelves. Nothing should be stored on the floor. 8” height above the floor will ensure easy cleaning. Shelves should not touch the wall. A 2” space must be maintained.
The Cold Room: Many foodstuffs will have to be maintained at refrigerated temperatures. There are two types of cold rooms:
1. Negative cold room (freezer) with an ideal temperature of -18ºC.
2. Positive cold room (walk-in) with a temperature of 3ºC- 5ºC.
Recommended temperatures for various food stuffs:
Meat 0-1ºC
Fish 2-3ºC
Dairy 4-5ºC
Veg. & Fruits 6-7ºC
Vegetable Pre-preparation Area: The work here consists of:
1. Washing and Cleaning.
2. Paring and Trimming
3. Cutting, Chopping etc.
This room is sometimes air-conditioned, and in small establishments will be combined with the Butchery.
The Butchery: It is an air-conditioned room for meat pre-preparation. Bone saws, weighing scales and butchers blocks will be provided. The butchery must be situated close to the freezer. Non slip flooring is essential and flycatchers must be installed.
The Larder: The larder must be situated near to but separate from the kitchen. It must be air-conditioned and well equipped.
2). COOKING AREA
In this area, raw materials and pre-prepared goods are turned into finished products. This area can range from a simple kitchen to a more complex group or sections.
- Pastry/Confectionery
- Pantry
- Hot Kitchen - Main Kitchen
Bakery- The control of costs and quality of desserts and breads sold in hotels is very important for successful operation. In a small hotel, this will be a corner of the main kitchen whereas in big hotels, this will be a separate fully equipped department. There are two sections
Hot: equipped mainly with ovens (single, double decker or triple tier) (convection or conventional), racks, dough mixer, food processor and will provide all bread, cakes and gateaux.
Cold: is equipped with refrigerated marbles, laminators, ice-cream machines, and food processors. It is usually air-conditioned, and provides all the desserts.
The Pantry- As the name suggests all the short orders are executed from here. These will include sandwiches, ice-creams and beverages. Quick service equipment, such as toasters, juicers and shakers will be provided.
The Main Kitchen- Known as the heart of the kitchen. The area is divided into work islands where various jobs will be performed.
A) Roasting and Baking
B) Grilling
C) Frying
The equipment must be placed so as to avoid unnecessary movement. Bain Marie must be located near the gas ranges. Exhaust fans are essential. Good lighting, non-slip floors, and easy-to-clean walls are necessary.
A kitchen is divided in different sections according to the cuisine. E.g. Continental, Chinese, Indian etc.
3). SERVICE AND WASH-UP AREA
The Service Area is situated between the kitchen and the restaurant and has the following functions.
1. Cleans dirty equipment corning from the restaurant or floors.
2. Supplies clean equipment to the restaurant and kitchen.
3. Calling point for food orders.
4. Delivery of food.
5. Cashiering.
Issuing meals to the restaurant is carried out in this area. A kitchen staff stand at the counter throughout the meal period. On receipt of the waiter’s check (KOT) he/she place the orders. The section must acknowledge the order in return.
The Cashier prepares the bills and gives it to the waiter for presentation.
The Wash-up Area: Dish washing has a high rate of importance because of its significance in sanitation and hygiene.
MILK AND MILK PRODUCTS
Milk has a very special place in our Indian dietary. It
is an essential part of our morning cup of tea. We get the milk from many
animals but cow & buffaloes are the two main species which are most
important for the commercial production of milk & milk products. Milk is a white
nutritive liquid produced by the female mammals for feeding their young ones.
It is one of the most complete food available containing a wide range of
nutrients which are essential for proper functioning of the body. It is a good
source of protein, calcium , vitamins & minerals. It also has a sugar
called lactose because of this milk
changing its colour when heated for a longer time. In
bakery, it is used as a liquid in place of water to enrich the taste of dough.
And in pastry section, it improves the texture, flavour, nutrition and quality
of product. Milk is also used as a poaching liquor as for making white sauce or
other sauces. The burnt milk has a very unpleasant flavour which is never
desired in cooking. When acid medium is added into milk, it coagulates
resulting in cheese, curd, or paneer.
The composition of milk varies with
different species.
Species Moisture Calorie Protein Fat
Cows milk
88% 67% 2-3% 4%
Buffaloes milk 81% 117% 3-4% 9%
Butter milk 98%
30% 8% 1%
Butter 19%
730% 0% 81%
The composition of milk is affected by:
1. Breed of Animals.
2. Phase of lactation period and
3. Rearing and caring of the animals.
NUTRITIVE VALUE OF MILK:
The principle protein in milk is CASEIN. It is easily coagulated
by the action of the acids. For e.g. RENIN (enzyme presents in calf’s
intestine). The other proteins present in milk are: Lacto- Albumin &
Lacto-Globulin.
Lactose is the primary – CHO (carbohydrates) present in the milk sugar. The minerals present in the milk are Ca, Na, S, K, Mg etc. Vitamins present in the milk are A & B group.
STORAGE OF MILK
Lactose is the primary – CHO (carbohydrates) present in the milk sugar. The minerals present in the milk are Ca, Na, S, K, Mg etc. Vitamins present in the milk are A & B group.
STORAGE OF MILK
• Milk should be stored in the refrigerator (upto 3-4 days), best consumed in 2 days.
• It should always be stored covered, as it absorbs strong smells of onion, fish & spices etc.
• Tinned milk should be stored in cool, dry & ventilated rooms.
• Pasteurized milk store upto 5 days when kept under refrigerator.
• Dried milk should be stored in air tight containers.
• Sterilised milk if not opened can store for 2-3 months.
• UHT (Ultra Heat Treated) milk if not opened can be kept Un-refrigerated for several months (6 months) but once opened it will stay for 4-5 days under refrigeration.
PROCESSING OF MILK
1 BOILING OF MILK: Here, the milk is boiled and strained with an
intention to kill germs and bacteria, After boiling is complete, the milk is
retained in its liquid stage and offered as nourishing drink to the people of
every age group.
2. PASTEURIZATION: It is the heat treatment method that kills the micro organism present in the milk for the purpose of making milk safer for human consumption. The general principle applied is to raise the temperature of the milk upto a certain limit (71ºC - 75ºC) & then to cool it quickly in order to kill the bacteria’s present in the milk.
There are three methods of pasteurization
HTST (High Temperature Short Time): The temperature is raised to 162ºF / 71.6ºC for 15 seconds & then quickly dropped to 50ºF / 10ºC & then packed.
LTH (Low Temperature Holding): The temperature of milk is raised to 62ºC & held for around 30 minutes & then it is lowered to 5-10ºC & then packed.
Ultra HighTemperature : Milk is homogenized & then heated to
above 90ºC for 1 second & then the milk is packed under sterile condition.
3. HOMOGENISATION: It is a process which is aimed at the separation of fat particles present in the milk in an even distance & generally the milk is forced to pass through an ‘APERTURE’ which breaks up the fat particles to an even size so that they can stay away from each other & do not form a cream line and hence enhance the keeping quality of milk & so the milk can be kept for longer duration of time.
NOTE: To prevent the curdling of milk add a pinch of sodium bicarbonate.
3. HOMOGENISATION: It is a process which is aimed at the separation of fat particles present in the milk in an even distance & generally the milk is forced to pass through an ‘APERTURE’ which breaks up the fat particles to an even size so that they can stay away from each other & do not form a cream line and hence enhance the keeping quality of milk & so the milk can be kept for longer duration of time.
NOTE: To prevent the curdling of milk add a pinch of sodium bicarbonate.
4. STERILISED MILK: Milk is pre-heated to 43ºC and homogenized then heated to approximately for 30 minutes at 115-130ºC & then cooled.
PACKAGING: After the milk is free from the harmful effect, it is filled in polythene packets by adding with some preservative and taste enhancing agent in tight packaging manner. These packets are supplied in the market under various brand names for the sale.
BOTTLING: This process
is almost same as mention in packaging, to increase the self life of product.
CANNING: Here, the milk is concentrated, sweetened
added with the preservative and then packed in a air tight tin container under
various brand names for the purpose of sale. E.g- milk-maid.
TYPES OF MILK
1. SKIMMED MILK: It comes as
pasteurized & UHT & fat content is 0.1 %.
2. SEMI SKIMMED MILK: It comes as pasteurized & has a fat content is 1.5 - 1.8 %.
3. WHOLE MILK: It comes as pasteurized & has fat content of 3.5 %.
4. BUTTER MILK: It is a by-product obtained while making
butter.
5. CONDENSED MILK: It is about 20% of its original volume and also sugar added to it which acts as a stabilizer.
6. DRIED MILK: Milk powder is produced by reducing the milk by heating, so product contains less than 5% moisture. It is concentrated sterilised product with a fine concentration of milk of its original volume as khoa.
USES OF MILK
1) Used in soups & sauces.
2) Used in vegetables preparation.
3) Used for making puddings, cakes & sweet dishes.
4) It is used for the preparation of non-alcoholic drinks such as milk shakes
5) Used in preparation of hot drink such as tea, coffee, hot chocolates etc.
5. CONDENSED MILK: It is about 20% of its original volume and also sugar added to it which acts as a stabilizer.
6. DRIED MILK: Milk powder is produced by reducing the milk by heating, so product contains less than 5% moisture. It is concentrated sterilised product with a fine concentration of milk of its original volume as khoa.
USES OF MILK
1) Used in soups & sauces.
2) Used in vegetables preparation.
3) Used for making puddings, cakes & sweet dishes.
4) It is used for the preparation of non-alcoholic drinks such as milk shakes
5) Used in preparation of hot drink such as tea, coffee, hot chocolates etc.
Butter :-
Butter is a natural dairy product made by churning fresh cream, during churning process, the fat particles in the cream separate and combines to form butter and the remaining liquid is called butter milk, which is drained off. A little salt is added i.e. from 1-1.5% depending upon the type of butter required and also to enhance its keeping quality.
COMPOSITION OF BUTTER
Fats : 80-82 %
Water : 12 %
Protein : 2 %
Carbohydrates : 2 %
Salt : 1-2 %
Little amount of vitamins A, D and K
Calcium
Fats : 80-82 %
Water : 12 %
Protein : 2 %
Carbohydrates : 2 %
Salt : 1-2 %
Little amount of vitamins A, D and K
Calcium
TYPES OF BUTTER
1 Lactic Butter: It is also called as “CONTINENTAL TASTE BUTTER”. In the process, cream is pasteurized at 95º C and ripened before churning by “LACTO BACILLUS” bacteria to provide mildly acidic butter. This activity of acidic nature improves the keeping quality of butter. The salt content of butter generally ranges from 1-1.5% and these varieties are imported from Denmark, France, U.K. and Netherlands.
2 Sweet Cream Butter: In this type of butter, cream is not ripened before churning and thereafter salt content is little bit higher to assist the keeping quality. These varieties Imported from Ireland, U.K. and New Zealand.
PROCESSING / MANUFACTURING OF BUTTER
1. HOLDING: Cream is pasteurized for 2-4 seconds at 95º C and then the temperature is lowered to 4-5º C and that is kept for several hours to ensure uniform hardening of fat particles.
2. RIPENING: When the end product is going to be Lactic butter, only then this step is carried out, in which bacterial culture is added. In this case, the holding temperature will be 15-18º C for 3-4 hours before being cooled to 4-5º C.
This gives butter a good flavour and the stage is omitted while making sweet cream butter.
3. CHURNING: It is carried out in big stainless steel containers holding about 100 gallons of cream and the internal churners pass through the cream. This breaks the layer of fat solids which are released and are combined to form a large group of butter fat. After about 30 minutes of churning the butter gets separated from butter milk and floats to the surface.
4. WASHING AND SALTING: The butter grains are now washed with ice cold water to remove any butter milk left on the surface of each grain, in order to maximize the keeping quality.
Salting is carried in two ways:
i. By adding fine grains of dairy salt.
ii. By dipping butter grains into brine solution (salt + vinegar) for 10-15 minutes and allowing the butter grains to absorb it.
STORAGE OF BUTTER
1. In the refrigerator from 2-5º C.
2. Should be properly wrapped and covered so that it does not absorb any flavour from strong smelling food.
3. If purchased in bulk, it should be stored at -25 to -30º C (can be kept for several months).
4. Should not be exposed to sunlight as it loses vitamin A & become sour.
5. Salted / Sweet cream butter can be kept for a longer duration as compared to basic butter.
USES OF BUTTER
1. As a spread for toast.
2. It is used as a basic ingredient for cake and pastry making.
3. It is used as a cooking medium but should not be treated at high temperature.
4. It is used for giving sheen (glaze) for finishing the cooked food.
5. Used in the preparation of sauces e.g. Béchamel sauce.
6. It is used in making Roux which is used as a thickening agent.
BLENDED BUTTER: It is the blend of butter which can be taken off from various breeds of animals which are mixed together to obtain a uniformly acceptable butter at low price.
CLARIFIED BUTTER: It is obtained by gently heating the butter solid components i.e. proteins.
COMPOUND BUTTER: When to the normal butter, we add some thing such as lime juice, salt, pepper or anything which changes its flavour and enhance its keeping quality & bring variety for the user. The butter so formed is called Compound butter.
CREAM
Cream is a dairy product consisting of that part of the milk which is rich in fat and has been separated by skimming. It contains all main constituents of milk but in different proportion.
STORAGE POINTS
1. Fresh cream should be kept in containers in which is to be delivered.
2. Store in refrigerator.
3. Keep covered.
4. Frozen cream use after thawing.
5. Canned cream should be stored in cool, dry and ventilated area.
HANDLING / USING CREAM
1. Whip cream in clean and chilled bowl.
2. If over-whipped add 30 ml of cream to 150 ml. of whipped cream.
3. When adding the cream to hot liquids, dilute the cream with some of the liquid then add.
Cream is a milk by product which is available in various types
differing primarily in fat content as under : -
TYPES OF CREAM – Whipped cream, Light cream, Half cream, and Sour cream. It differs in different
Fat %, processing & packaging, storage, characteristics & uses.
@ Half Cream
12 % Homogenized (usually UHT), 2 month (unopened), 2-3 days (refrigerated) and can not be whipped. Use for coffee & sauces.
@ Single Cream
18 % fat, Homogenized (usually UHT), 2-3 days (refrigerated) and can not be whipped.use for coffee & sauces.
@ Sour Cream
20 % fat Pasteurized / Homogenized + Bacterial Culture, 2-3 days (refrigerated) and cannot be whipped, Suitable for sweet & savoury preparation, salad dressing etc.
@ Whipped Cream
35 % Pasteurized / Homogenized / UHT, 2-3 days (refrigerated) and it can whip upto double of its volume. Ideal for piping into cakes and deserts.
@ Double Cream
48 % fat, Pasteurized / Homogenized / UHT. 2-3 days
(refrigerated) and it whips upto1 ½ times of its volume, ideal for piping into
cakes and deserts.
@ Clotted Cream
55 % fat, Pasteurized / Homogenized / UHT. 4-6 days (refrigerated). If frozen, can be kept for 1 month. Suitable for pies and scones. Not recommended for cooking.
@ Sterilised Cream
23 % Homogenized / Sterlised. 2 year (unopened)
2-3 days (refrigerated) and can not be whipped.
@ Crème Fraiche
30 to 40 % Pasteurized / Homogenized + Bacterial Culture 3 week (refrigerated) and can not be whipped. Suitable for sweet & savoury preparation, salad dressing etc.
@ Frozen Cream
Pasteurized, cooled & frozen, 1 year in deep freezer can kept as per variety
FROMAGE (CHEESE)
@ Clotted Cream
55 % fat, Pasteurized / Homogenized / UHT. 4-6 days (refrigerated). If frozen, can be kept for 1 month. Suitable for pies and scones. Not recommended for cooking.
@ Sterilised Cream
23 % Homogenized / Sterlised. 2 year (unopened)
2-3 days (refrigerated) and can not be whipped.
@ Crème Fraiche
30 to 40 % Pasteurized / Homogenized + Bacterial Culture 3 week (refrigerated) and can not be whipped. Suitable for sweet & savoury preparation, salad dressing etc.
@ Frozen Cream
Pasteurized, cooled & frozen, 1 year in deep freezer can kept as per variety
FROMAGE (CHEESE)
Cheese is one of the oldest known food products. According to the legend,/ cheese has its origin in the Middle East. It was made by accident when a Nomad carried milk in a pouch made from the lining of the sheep’s stomach. After many hours of tiring journey the rider grew thirsty and when he looked inside the bag the milk had turned into curd and whey. The substance was not bad and from that particular moment cheese became an important way to preserve the surplus milk.
Simply defined CHEESE is the solid / casein portion of milk separated from whey. The curdling of the casein is brought about by the action of the lactic acid or Rennin / Rennet an enzyme which is present in the calf’s, sheep’s intestine. A Starter Culture with the rennin is added to milk causing it to curdle. Then the pressure is applied on milk solids, more the pressure more is the whey extracted and harder the cheese.
In the blue veined cheese a special culture of bacteria is added to have veins in it. Thus according to the type of cheese to be made, pressure is applied. It is one of the most concentrated forms of proteins foods and is readily digested also. Experiments have also shown that from 90-99 % of all the cheese is digested.
Approximately 10 liters of milk is required to make 1 kg. of cheese. Normally cow’s and buffalo milk is used to make cheese but in certain varieties it is prepared from sheep’s and goats milk.
PROCESSING OR PRODUCTION OF CHEESE
1. The milk is tested for acidity and then made sour by the addition of bacteria which produces lactic acid.
2. Rennin or Rennet is added which causes the milk to curdle.
3. The curds are stirred and then allowed to settle.
4. The liquid or the whey is allowed to run off.
5. The curds are then ground, salted and put into moulds. If a hard cheese is to be made more pressure is applied to squeeze more whey out.
6. The curd is put into special moulds and a skin / rind is allowed to form.
7. When set, the cheese is removed from mould and kept in special storage in order to make and develop flavour.
CERTAIN POINTS IN HANDLING OR QUALITY OF CHEESE
1. Cheese should not have an overpowering smell of Ammonia.
2. Cutting of cheese should be easy.
3. The final rind of the cheese should not have wrinkles in it because that shows that storage was not good.
4. Hard, Semi hard and Blue veined cheese should not be dry when cut.
5. Soft cheese when cut should not be runny but should have a delicate creamy consistency.
STORAGE OF CHEESE: Should be kept in a cool, dry and well ventilated store. Also, they should be kept wrapped in refrigerator at 3 to 5 º C.
Preservation of cheese: Certain cheese may further be preserved by processing. A hard cheese is generally ground to a fine powder, melted and mixed with pasteurized milk and then poured into the moulds which are wrapped in foils. Some examples:
KRAFT - Australia
GRUERE- Swiss
PRIMULA- Italy
CLASSIFICATION / TYPES OF CHEESE
1. Hard Cheese: These are also known technically as cooked and pressed cheese because the curd is heated between 125-140º F and then pressed into close textured firmness. Most hard cheese must be aged for at least 2 years but those mature for 5 years are better. In certain cases they are ripened for 20 years also.
• White stilton, Lancanshire, Cheddar, Gloucester,
• Double Gloucester, Derby, Caerphilly, Leicester from England.
• Emmental, Gruyere from Swiss.
• Eoam, Gouda from Holland.
• Parmesan from Italy
• Kraft from Australia.
2. Semi Hard Cheese: In this category some of the whey is extracted and then these are matured and less pressure is applied as compared to hard cheese. The famous cheese under this category comes from France, Italy and Denmark.
• ST. Paulin, Pont L’eveque from France.
• Dando, Samo from Denmark.
• Bel Paise from Italy.
3. Soft Cream Cheese: Very light pressure is applied and these are not matured.
• Camembert, Brie from France.
• Quark from Germany.
• Ricotta from Italy.
• Cottage from India.
4. Blue Veined Cheese: These are marked with bluish green moulds are amongst the most intense and strongly flavoured cheese. Cheese making method vary according to the techniques and tradition. Curd are cut into cubes, drained and moulded. During moulding spores of the fungus PANICILLIUM GLAUCUM are added. For some cheeses the fungus may be added earlier in the process for e.g. to the milk at the beginning of production. This fungus gives blue veining. The moulded curds are then salted and finely matured for varying periods in damp cellars.
• Stilton, Wensleydale, Cheshire, from England.
• Roquefort from france.
• Gorgonzola from Italy.
• Danish Blue from Denmark.
• Bavarian from Germany.
Uses of cheese 1. It is used in the soup as an accompaniment for example Potage Minestrone.
2. It is used in the pasta preparations.
3. Generally grated Parmesan cheese is used either mixed main dish or it goes as an accompaniment with other pasta preparation for example spaghetti Italian.
4. It is used in the egg preparation for e.g. cheese omelette and poached egg Florentine. It is used in the fish preparation for e.g. fish pie. It is used in savoury preparation for e.g. Quiche Lorraine.
5. It is also used in the various vegetable preparations such as vegetable au gratin.
6. In sauce preparation such as Mornay sauce.
7. As a cheese course.
8. In sandwich topping and filling.
WHEAT
Wheat may be classified under some seven headings.
1. By species - There are three main commercial species of wheat. Triticum vulgare, triticum durum, and triticum compactum. Triticum being the botanical name given to all grasses. Triticum vulgare is the name given to varieties within the species that on milling produce flour particularly suitable for bread and general cake production. Triticum durum, a species very suitable for the production of spaghetti, macaroni, and other pastas. Triticum compactum or club wheat produces flour that is ideal for the production of cakes.
Wheat may be classified under some seven headings.
1. By species - There are three main commercial species of wheat. Triticum vulgare, triticum durum, and triticum compactum. Triticum being the botanical name given to all grasses. Triticum vulgare is the name given to varieties within the species that on milling produce flour particularly suitable for bread and general cake production. Triticum durum, a species very suitable for the production of spaghetti, macaroni, and other pastas. Triticum compactum or club wheat produces flour that is ideal for the production of cakes.
2. As a winter or a spring wheat - Winter wheats are planted in the autumn and harvested in the early summer in countries such as Canada, U.S.A., and Russia, where they have severe cold winters and hot, dry summers. Winter wheats give a strong flour with a high percentage of quality protein. Spring wheats are planted in the spring and harvested in the late summer in countries such as U.K. and southern parts of U.S.A. Spring wheats give a soft flour with a lower percentage of quality protein than that of winters wheats.
3. By the colour of the grain, white, red or, yellow. (Note: The colour being referred to is the colour of the testa, the fourth skin or layer of bran, not the colour of the flour.) White grain is associated with the strength of flour and a good bloom. Yellow grain is associated with flours that are somewhat harsh and have a particular dryness. It should be noted that the colour of the flour purchased by the caterer or householder is dependent on the grist, (or mixture of grains used) the grade and granularity of the flour.
4. By its strength, which is determined by the quality and quantity of the gluten forming proteins present. Strong flours come from winter wheats mainly and are capable of producing good bulky bread type products after a long fermentation period. Strength refers to a strong gluten that will give a very good support to the cooked product. Medium flours which are often mixtures of strong and weak flours are used to produce goods such as aerated buns and scones which could not be produce satisfactorily using strong or weak flours on their own. Soft flours come from spring wheat’s and are used to produce short pastry and sponge type goods. Quality in soft flour refers to a flour that has the ability to contain a high ratio of fats and sugar.
Gluten Content of Flour
When selecting a flour, the colour and fineness of the flour are easy to see. However, the most important characteristic is invisible, it is called gluten. Gluten consists of two insoluble proteins glutenin and gliadin, and is formed when the flour is mixed with water. Glutenin has the characteristic of giving strength and stability to the structure of a loaf, cake or other baked product, whilst gliadin has the properties of elasticity and is a softer, stickier substance to which the other materials adhere. Without gluten in wheat flour there would be no bakery products as we know them today, for it is the gluten in a dough which expands when gas is generated by baking powder or yeast and coagulates at about 60oC (140oF) and thereby forms the structure of the cooked product. Gluten form a good type of bread making flour will rise on cooking to form a bold spherical shape, whilst gluten from a cake flour will produce on cooking a rather flat and spread-out product. Gluten has another important property and that is its ability to absorb water, therefore the more gluten in a flour, the more water that can be added and the greater the volume and yield of cooked products. Fortunately, gluten can be conditioned by the caterer to his advantage to get the best results from flours. It can be toughened by salt, by long contact with water, by handling, e.g. by kneading, rolling, mixing etc., and by the slight acidity of the ingredients such as sour milk. It can be softened by fat, sugar, and by the enzymes from yeast, malt, bran and wheat germ. Gluten quality can be improved by the miller by the addition of small quantities of oxidizing substances, known as ‘improvers’. The most important point is that both the quantity and quality of gluten are significant.
Structure of Wheat Grain
Processing of wheat -
Flour Milling - Milling is the controlled conversion of the grain into a variety of flours for particular purposes and by-products.
There are some three distinct methods of milling wheat, stone milling, roller milling, and fragmentation milling. Although all three methods are still in use today. Fragmentation milling is a relatively new process and is widely used today for the bulk of flour produced whereas stone milling is the oldest of commercial methods.
Irrespective of the method of milling all wheat grain whether home produced or imported will go through main stages before being milled.
Cleaning
The grain on arrival at the flour mill be dirty containing the following as:- grains of other cereals; seeds from a variety of filed weeds; straw; dust and mud from the fields; stones; live and dead insects, small rodents and their excreta; string and small pieces of metal. All of these must be removed before the grain is milled.
The processing stage of cleaning is usually broken down into four separate operations.
(a) Screening- The grain is passed through several sieving operations to remove dust. It is then passed along a conveyor belt where any pieces of metal are removed magnetically and dust, rodent hairs etc., are removed by the use of currents of air.
(b) Sorting - At this stage all non-wheat grains such as barley and oats are removed by passing through a range of separators which remove all foreign grains by virtue of their size.
(c) Scrubbing- The grain is processed through scourers which remove any mud or dirt
(d) Washing- This operation cleans the grains by removing any fine dust and hairs, and also any stones which have not been removed previously. After washing the grain is centrifuged to remove excess surface water.
Conditioning
The purpose of conditioning is to ensure that the grain is in such a physical condition that the milling stage can be easily and efficiently performed. This may be done by moistening the grain and allowing it to lie in a bin for some 24-72 hours depending on the air temperature, or by heating the wheat to a temperature of up to 40oC for approximately 1 ½ hours in a special type of machine. Conditioning will assist in toughening the bran so that it can be easily separated from the endosperm and germ; it will also facilitate the further processing of the endosperm. The cleaned and conditioned wheat is then ready to be milled in one of the three ways.
1. Stone Milling
This was the first commercially known method of milling using geared water mills or windmills. The method is still used today to produce wholemeal, wheatmeal and many specialty flours, but the power to operate the mills is usually electric.
In the stone mill two circular stones are used, each with its surface corrugated radially, with the distance between the stones being smaller towards the outer edge of the stones. In operation, the cleaned, conditioned grain enters from above into an aperture in the centre of the top stone. The bottom stone is stationary at all times whilst the top one revolves grinding the grain more finely as it is pushed to the outside of the stones. The resulting flour is the sieved before being bagged.
The flour produced by this method (often termed ‘wholemeal’) containing all of the constituents of the grain (the bran, endosperm and grain) mixed together, and has five characteristics:
(a) All the parts of the grain are contained in the flour.
(b) The flour will have a dark colour.
(c) The gluten forming proteins (contained in the endosperm) are mixed with proteins from the germ and the bran during milling and the resultant gluten formed on dough making is of lower quality.
(d) The flour will have a characteristic flavour as a result of the mixing of all the constituents of the grain and of the heat generated during milling.
(e) Because of the ground (and raw) germ, it will have a storage life of only 6-8 weeks.
2. Roller Milling
This method has been used for very long time and is different from stone-milling in some three main ways:
(a) It is particularly concerned with the milling of white flour.
(b) It aims to make as efficiently as possible the separation of the bran, the endosperm, and the germ.
(c) Flour of any extraction rate can be produced.
Flour Milling - Milling is the controlled conversion of the grain into a variety of flours for particular purposes and by-products.
There are some three distinct methods of milling wheat, stone milling, roller milling, and fragmentation milling. Although all three methods are still in use today. Fragmentation milling is a relatively new process and is widely used today for the bulk of flour produced whereas stone milling is the oldest of commercial methods.
Irrespective of the method of milling all wheat grain whether home produced or imported will go through main stages before being milled.
Cleaning
The grain on arrival at the flour mill be dirty containing the following as:- grains of other cereals; seeds from a variety of filed weeds; straw; dust and mud from the fields; stones; live and dead insects, small rodents and their excreta; string and small pieces of metal. All of these must be removed before the grain is milled.
The processing stage of cleaning is usually broken down into four separate operations.
(a) Screening- The grain is passed through several sieving operations to remove dust. It is then passed along a conveyor belt where any pieces of metal are removed magnetically and dust, rodent hairs etc., are removed by the use of currents of air.
(b) Sorting - At this stage all non-wheat grains such as barley and oats are removed by passing through a range of separators which remove all foreign grains by virtue of their size.
(c) Scrubbing- The grain is processed through scourers which remove any mud or dirt
(d) Washing- This operation cleans the grains by removing any fine dust and hairs, and also any stones which have not been removed previously. After washing the grain is centrifuged to remove excess surface water.
Conditioning
The purpose of conditioning is to ensure that the grain is in such a physical condition that the milling stage can be easily and efficiently performed. This may be done by moistening the grain and allowing it to lie in a bin for some 24-72 hours depending on the air temperature, or by heating the wheat to a temperature of up to 40oC for approximately 1 ½ hours in a special type of machine. Conditioning will assist in toughening the bran so that it can be easily separated from the endosperm and germ; it will also facilitate the further processing of the endosperm. The cleaned and conditioned wheat is then ready to be milled in one of the three ways.
1. Stone Milling
This was the first commercially known method of milling using geared water mills or windmills. The method is still used today to produce wholemeal, wheatmeal and many specialty flours, but the power to operate the mills is usually electric.
In the stone mill two circular stones are used, each with its surface corrugated radially, with the distance between the stones being smaller towards the outer edge of the stones. In operation, the cleaned, conditioned grain enters from above into an aperture in the centre of the top stone. The bottom stone is stationary at all times whilst the top one revolves grinding the grain more finely as it is pushed to the outside of the stones. The resulting flour is the sieved before being bagged.
The flour produced by this method (often termed ‘wholemeal’) containing all of the constituents of the grain (the bran, endosperm and grain) mixed together, and has five characteristics:
(a) All the parts of the grain are contained in the flour.
(b) The flour will have a dark colour.
(c) The gluten forming proteins (contained in the endosperm) are mixed with proteins from the germ and the bran during milling and the resultant gluten formed on dough making is of lower quality.
(d) The flour will have a characteristic flavour as a result of the mixing of all the constituents of the grain and of the heat generated during milling.
(e) Because of the ground (and raw) germ, it will have a storage life of only 6-8 weeks.
2. Roller Milling
This method has been used for very long time and is different from stone-milling in some three main ways:
(a) It is particularly concerned with the milling of white flour.
(b) It aims to make as efficiently as possible the separation of the bran, the endosperm, and the germ.
(c) Flour of any extraction rate can be produced.
Roller milling is as much more complicated method than stone
milling and involves a large amount of specialized equipment. For economic
reasons therefore there are fewer but much larger flour roller mills operating.
3. Air classification, or Fragmentation Milling
This is a relatively new method of milling by which it is possible to control the protein quality and quantity in the production of a particular flour. In the standard roller milling, the protein quality of the end product depends very much on the skill of the miller in blending the grist (mixture of grain), remembering that the protein quantity and quality will differ according to the country of origin and the species of the wheat.
Types of Flour Available
1. Wholemeal. This is flour which contain 100% of the whole wheat grain; it is light brown in colour, and has become much more popular. It is also called as Atta.
2. Wheatmeal. Similar in appearance to wholemeal, it must contain in excess of 85% of the grain, the very coarse bran particles being removed during milling. Like wholemeal the granularity of the bran affects the general colour and appearance of the flour. Most of the brown flours available are wheatmeal.
3. Germ meal. There are several germ meals available on the market. They all contain a higher percentage of germ than is usually found in flour, which will have been cooked with salt (to reduce the development of rancidity) and then mixed with flour. The addition of a higher percentage of germ (cooked) makes the meal more nutritious and fuller flavoured.
4. Malted meal. There are a few malted meals available. They are usually made from wholemeal and white flours plus soya and malt flour. Often sugar and salt are added to the meal before it is sold.
5. All Purpose Flour. Called as a refined flour.
3. Air classification, or Fragmentation Milling
This is a relatively new method of milling by which it is possible to control the protein quality and quantity in the production of a particular flour. In the standard roller milling, the protein quality of the end product depends very much on the skill of the miller in blending the grist (mixture of grain), remembering that the protein quantity and quality will differ according to the country of origin and the species of the wheat.
Types of Flour Available
1. Wholemeal. This is flour which contain 100% of the whole wheat grain; it is light brown in colour, and has become much more popular. It is also called as Atta.
2. Wheatmeal. Similar in appearance to wholemeal, it must contain in excess of 85% of the grain, the very coarse bran particles being removed during milling. Like wholemeal the granularity of the bran affects the general colour and appearance of the flour. Most of the brown flours available are wheatmeal.
3. Germ meal. There are several germ meals available on the market. They all contain a higher percentage of germ than is usually found in flour, which will have been cooked with salt (to reduce the development of rancidity) and then mixed with flour. The addition of a higher percentage of germ (cooked) makes the meal more nutritious and fuller flavoured.
4. Malted meal. There are a few malted meals available. They are usually made from wholemeal and white flours plus soya and malt flour. Often sugar and salt are added to the meal before it is sold.
5. All Purpose Flour. Called as a refined flour.
Types of flour obtain from wheat :-
1. Weak flour. Milled mainly from English and Australian wheats, this grade is low in protein content, about 8%.
2. Medium flour. Milled from a mixture of wheats which will produce a flour with an average protein content of about 10%.
3. Strong flour. Milled from Canadian and American wheats, this grade is high in protein content, up to 17%. These grades are based on the proportion of flour extracted from the wheat and the amount of bran and germ in the flour.
4. Self raising flour. This is a medium strength flour which has had carefully blended with it chemical agents (usually slow action baking powders). The purpose being that on being made into a dough, the chemical agents will react producing carbon dioxide and make the dough expand and become porous.
6. High ratio flour or special cake flour. This is milled from high-grade wheats having an extraction rate of less than 50 %. It has a low gluten content but is of high quality. The flour is milled more finely than usual and then heavily chlorinated.
7. High protein flour. This flour has been available only since
fragmentation or air separation milling has been known. The small particles of
the endosperm, being less than 15 microns in size contain a much higher
percentage of protein and it is this that is used. It should be noted that
because of its small particle size it is not satisfactory on its own for bread
making in spite its high protein content.
Some by-product of wheat – Whole wheat, broken wheat, semolina, bran, bulgur etc
Some by-product of wheat – Whole wheat, broken wheat, semolina, bran, bulgur etc
Types of flours from various grain- Rice flour,maize flour, oat
flour, corn flour, buckwheat, barley etc.
Strong flour – All purpose flour
Weak flour – Rice flour, buckwheat, chestnut flour, bajra flour
etc
Low Gluten flour – Corn flour, arrowroot etc..
