Regeneration Of Food Flashcards
Regeneration (D)
- getting food ready for service
- maintaining quality
- heating
Checks to be made of food items before regeneration
Condition
Use by / best before date
Sealed packaging?
No bad smells / odures
Why regenerate this food (meat filled canalloni?)
Make it safe to eat
to reach core temperature
To meet customers expectations
To increase colour / better presentation
Cooking methods of
Pancakes
Scones
Stocks
Doughnuts
Pancakes - shallow frying
Scones - baking
Stocks - boiling
Doughnuts - deep drying
Why garnish regenerated foods
Enhance appearance (more appealing)
Fresher
Disadvantages of preprepared food (3)
Lack of variety
Quality may be bad
High level of storage required
Packaging wastage
Advantages of pre prepared foods
Reduced cost
Consistent product
Fewer skills required
Less equipment needed
Negative effects of eating too many pre prepared foods
Obesity
Unhealthy
High in salt
Quality
Not enough fresh foods
Example of
Reheating
Re-hydrating
Cooking
Defrosting
Reheating - tomato soup
Re-hydrating - stock cubes
Cooking - part baked rolls
Defrosting - bread, pastries
Checks which should be made when presenting regenerated food (4)
Texture
Temperature
Consistency
Colour
Safety points which need to be considered when using microwaves (3)
No metal dishes
Hot spots
Standing time after initial cooking
Why blanch food?
To kill enzymes
Speed up regeneration time
Remove strong flavours
Differences between packet and preprepared soup
Taste - fresh will taste more natural
Nutritional value - fresh will have a higher nutritional value
Healthiness - fresh will have better health benefits
Examples of food which can be regenerated?
Dried -
Fresh -
Ready made -
Frozen -
Pre prepared -
Tinned -
Dried - stock
Fresh - poached egg
Ready made - lasagne
Frozen - curry
Pre prepared - pie
Tinned - beans
