Vocational school of tourism and food and flavour industry

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Vocational school of tourism and food and
flavour industry Sv. Sv. Kiril i Metodii-
Momchilgrad, Bulgaria
Kitchen and restaurant guide for starters
LIFELONG LEARNING PROGRAMME Sector Leonardo
da Vinchi School relationships Project ?
2010- 1- BE3- LEO04- 02275 4
Convenience food
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Convenience food

• Studies show, the usual time for the
  feeding of Europeans, continue to shift from fast
  food. In the hectic everyday consumers require
  fast, easy and convenient to prepare food, a
  producer must comply with two important trends in
  the market for finished foods - convenience and
  health. Products for convenience may be fresh,
  canned, frozen or vacuum. No with it should
  carefully read labels for the presence of
  elevated levels of salt, preservatives?

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Food of facility
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At the level of preparedness for convenience
products can be divided into the following groups

Readinessof convenient food
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Production of convenient food
Most are made durable and ready to eat products.
They can be produced in industrial kitchens
Technology cook-and-chill (cooking and
refrigeration) and cuasson-souses-Vide (cooking,
baking under vacuum) and then regenerated in the
kitchen for the issuance, fast food. They can be
produced in their own preparatory kitchens.
Products facility may change its flavor by adding
herbs, spices, wine, and spirits. They can
enhance the taste of soups, sauces.
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Cook-and-chill-stages

• heat processing
• portioning - abrupt cooling, vacuum storage bags
• rapidly cooled to 3º in apparatus for rapid
  cooling
• storage 2º for 30h
• transportation- 5º
• regeneration-tº in the middle of the dish 75º.

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Cuasson-sous-Vide-stages

• making vacuum
• cooking under vacuum
• cooling
• storage
• regeneration
• forming.

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Advantages of convenient food

• wide range of assortments in all seasons
• reduce operating time
• constant quality standard
• saving personnel costs
• simplify the calculation of the price
• reduce waiting time for guests.

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Disadvantages of convenient food

• decrease of vitamins and minerals
• higher salt content
• lack of individual taste
• lack of realization of creative abilities
• more difficult implementation of the special
  requests
• of guests.

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Examples of convenient food

• Canned meat ready for consumption ----- cutting,
  shaping
• Vegetable broth durable product -----boiled in
  water
• Moussaka with meat ----- ready for regenerating
  fresh product ----- heats up
• Vegetables -----ready cooked and frozen -----
  slight boil in water, then flooded with oil.

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