Escambia County Schools Food Service Training Replication Manual Cost

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Escambia County Schools Food Service
TrainingReplication ManualCost Labor
Savings Batch Cooking
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Cost Labor Savings Batch Cooking

• Session Objectives As a result of attending this
  workshop session, participants will know and be
  able to.
• 1. Efficiently organize their daily routine, work
  smart, not hard.
• 2. Understand the importance of proper portioning
  using the proper serving vessels to maintain
  guidelines.
• 3. Understanding the importance of keeping food
  frozen until cooking time to maintain product
  integrity.
• 4. Batch Cooking or Just In Time Cooking,
  learning to prepare product closer to serving
  time in smaller amounts to maintain a fresh and
  flavorful appearance.
• 5. One plus one sauce training, utilizing what is
  on-hand to prepare sauces for dipping such as
  barbecue sauce plus equal amount of mayonnaise
  blended well to create a Barbecue Mayonnaise.
• Training Set-Up Location Kitchen, prep table
  close to convection oven for demonstration
  purposes.Also, product for demonstration,
  Example frozen potatoes. Four ounce paper boat
  and eight ounce paper boat for portioning part of
  presentation. Sheet pans, Prep/Bun Rack, Spatula
  for batch cooking portion of demonstration,
  educational handout for verbal presentation and
  oral discussion at end of presentation.
• Session Developer (the following materials are
  attributed to)Ron Opyd, Corporate Chef McCain
  Foods USA

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Batch Cooking

• Working Smarter with Fresher Food!

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Topic 1 Batch Preparation

• What is Batch Cooking?
• Batch cooking, sometimes called cooking to the
  line or just-in-time preparation, means preparing
  food in small batches as needed throughout the
  serving period in order to preserve food quality
  and prevent waste due to leftovers.
• We will discuss several examples.

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Beef Patties

• Procedure Beef patties transferred from a sheet
  pan to a long steam table pan, shingled, and
  covered with a pan lid, no added au jus (broth or
  cooking juices).
• Result The patties are dry, tough or rubbery,
  and two-toned where each patty lay against the
  next, lighter than the areas that were exposed.
• With batch cooking, they would be moist, tender,
  and uniform in color.

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Sandwich Rolls

• Procedure Sandwich rolls, shingled, panned, and
  covered with plastic wrap on hot steam table to
  warm.
• Result The rolls have become flat and hard where
  they rested against the bottom of the pan.
• With batch cooking warmed immediately before
  service or served room temperature.

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BBQ Chicken Breasts

• Procedure BBQ chicken breasts covered with pan
  lid.
• Result The chicken is beginning to burn on the
  bottom with dry hard edges with dried BBQ sauce
  on top.
• With batch cooking moist, tender, sauce in
  liquid form coating chicken, evenly colored.

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Oven-Prepared Potato Wedges

• Procedure After baking, covered with pan lid.
• Result The wedges are limp and soggy. They will
  break apart.
• With batch cooking oven fresh, crisp, and
  maintaining their original shape.

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Steamed Fresh Broccoli Florets

• Procedure After steaming covered with pan lid.
• Result The broccoli florets are limp, mushy,
  discolored (dull green) edges are turning yellow
  and brown. Broccoli falls apart when it is
  served.
• With batch cooking bright green color, tender
  yet firm, remains slightly crisp, and flavorful.

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Steamed Rice

• Procedure After steaming, covered with pan lid.
• Result The rice sticks together in clumps, is
  sticky, overcooked, and a crust is forming on the
  bottom and around the edge of the pan.
• With batch cooking grains separated, not
  overcooked or sticky, and no clumps.

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Mise En Place

• Definition Right items in right place before you
  start cooking. Here are some examples
• SANDWICH PREPARATIONHave all ingredients
  readycold cuts on ice, lettuce and tomato slices
  chilled, bread, plastic wrap, supply of gloves,
  sanitized cutting boards and knife.
• SALAD PREPARATIONRinse all items, have cutting
  board and knife at hand, have serving pans for
  finished product ready.

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Mise en Place

• HOT FOOD PREP
• Have sheet pans, pan liners, supply of
  gloves, and know where panned items will be
  stored.
• BREADHave cutting board, knife, pans ready and
  bread pre-counted.
• SERVINGAssign the task of gathering utensils,
  gathering paper supplies, and setting up steam
  table well before service begins.

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Live Demonstration- Batch Cooking Frozen Potatoes

• Prep for frozen potatoes can be done a day in
  advance.
• Remove frozen potatoes from freezer. Potatoes
  should be free flowing and not clumped together.
• Organize clean sheet pans and food storage carts.
• Place enough frozen potatoes in a single layer on
  sheet pans for the next day and place on food
  storage cart.

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Potato Preparation (Continued)

• Place covered food storage cart in freezer until
  needed.
• Place sheet pans in pre-heated oven and bake
  according to manufacturers directions.
• While potatoes are cooking, one person can place
  more frozen potatoes on back-up sheet pans to
  have ready for the next batch.
• As each batch of potatoes is removed from the
  oven the next batch can be immediately placed
  into the oven and continue the process as
  needed.
• Place cooked potatoes in two inch full perforated
  pans and place in holding cabinet uncovered to
  reduce moisture damage.

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Potato Preparation (Continued)

• Cooks can continue the cooking and replenishing
  process of potatoes throughout the day while
  maintaining high quality and freshness.
• Portion potatoes per your usual procedures (4
  ounce paper boat equals a ¼ cup serving).
• By using a 4 ounce paper boat the portions will
  be consistent while saving prep time and cost
  from over portioning.

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Potato Preparation (Continued)

• Continue baking potatoes according to your
  volume.
• If needed season the potatoes with seasonings in
  shakers (example a light dusting of garlic and
  onion powder instead of salt or a salt-free
  seasoning blend of fajita or Cajun spice).

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IDEAS FOR Cost/Labor Efficiency. Working
Smarter

• Portion control is key! By using portion cups or
  visuals for employees to look at and see how
  full a container should be for the proper
  portion.
• Serve Cold Food Days two to three times per
  week for energy savings perhaps with very limited
  hot food (soup and starch).

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More Ideas Working Smarter

• Planning ahead. Can frozen foods be put into
  pans, covered and put back in the freezer for the
  next day?
• What items can be prepped the day before? A sub
  sandwich sliced turkey, sliced tomatoes, sliced
  cheeses, etc, and refrigerated. Cold dips can
  also be prepared a day in advance.

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More Ideas Working Smarter

• Assembly line preparation Building a submarine
  sandwich, one person sets down the sub roll, the
  next person adds the lettuce, etc, two people can
  do this together and each sets down an ingredient
  until the sandwich is completed.
• What types of foods can be thawed overnight for
  next day service and what types of food need to
  stay frozen before the cooking process begins?
• Frozen peas and carrots for example can be
  prepped and placed in a perforated hotel pan and
  returned to the freezer until needed to cook.
  Once food reaches required temperature it can be
  transferred into a solid pan for service.
• Frozen breaded products must be kept frozen until
  the cooking process begins. Thawing the breaded
  food before can cause the food to deteriorate.

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Questions?
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Sources

• School Food Training Manual School Foodservice
  Marketing Institute, 2008
• No Time To Train New York Board of Education,
  2005