MASTERING CATERING THEORY MACMILlAN lASTER SERIES Accounting German Arabic German 2 Astronomy Hairdressing Australian. History Italian Background to Business Italian 2 Basic Management Japanese Biology Keyboarding British Politics Marketing Business Communication Mathematics Business Law Modern British History Business Microcomputing Modern European History Catering Science Modern World History Catering Theory Nutrition Chemistry Office Practice COBOL Programming Pascal Programming Commerce Philosophy Computer Programming Physics Computers Practical Writing Data Processing Principles of Accounts Economic and Social History Restaurant Service Economics Social Welfare Electrical Engineering Sociology Electronics Spanish English as a Foreign Language Spanish 2 English Grammar Spreadsheets English Language Statistics English Literature Statistics with your Financial Accounting Microcomputer French Study Skills French 2 Typewriting Skills Word Processing MASTERING CATERING THEORY EUNICE TAYLOR BSc(Hons), MIFST, MCFA, CertEd and JERRY TAYLOR BA, MEd, FCHIMA, FCFA, LCG M MACMILLAN © Eunice Taylor and Jerry Taylor 1990 All rights reserved. No reproduction, copy or transmission of this publication may be made without written permission. No paragraph of this publication may be reproduced, copied or transmitted save with written permission or in accordance with the provisions of the Copyright, Designs and Patents Act 1988, or under the terms of any licence permitting limited copying issued by the Copyright Licensing Agency, 33--4 Alfred Place, London WC1E 7DP. Any person who does any unauthorised act in relation to this publication may be liable to criminal prosecution and civil claims for damages. First edition 1990 Published by MACMILLAN EDUCATION LTD Houndmills, Basingstoke, Hampshire RG21 2XS and London Companies and representatives throughout the world British Library Cataloguing in Publication Data Taylor, Eunice Mastering catering theory 1. Catering I. Title II. Taylor, Jerry 642'.4 ISBN 978-0-333-47191-3 ISBN 978-1-349-20616-2 (eBook) DOI 10.1007/978-1-349-20616-2 To our daughters, Joanne and Shelley vii CONTENTS List of Plates xi List of Figures xii List of Tables XV Acknowledgements xviii 1 The catering industry 1 1.1 The history and development of catering 1 1.2 The structure of the catering industry 4 1.3 Branches of the catering industry 8 1.4 Career structure and vocation 9 1.5 Working conditions and pay 11 1.6 History and development of cookery 12 1. 7 Portrait of the chef 14 1.8 Gastronomy 17 2 Catering operations 18 2.1 Traditional operations 18 2.2 Contract catering 18 2.3 Franchise catering 21 2.4 Popular catering 22 2.5 Systems catering 23 2.6 Function catering 23 3 Catering styles 25 3.1 Introduction 25 3.2 Cuisine classique 26 3.3 Cuisine bourgeoise 26 3.4 Nouvelle cuisine 27 3.5 Other movements and cuisine principles 33 4 Kitchen organisation 40 4.1 Kitchen size 40 4.2 Personnel of the kitchen and its ancillary departments 40 4.3 Function 46 4.4 Partie system and adaptations 48 4.5 Other types of kitchen operation 51 4.6 Daily routine 52 4.7 Production schedules 53 4.8 Other support staff 54 CONTENTS 5 Purchasing, storing and issuing goods 55 5.1 Buying 55 5.2 Storing 56 5.3 Storeroom organisation 56 5.4 Storage records 59 5.5 Quantity requirements 67 5.6 Weights, measures and units 70 6 Food costing 75 6.1 Elements of costs 75 6.2 Determining the break-even point 76 6.3 Establishing profit margins 78 6.4 Recipe-costing 79 6.5 Standard recipes 80 6.6 Portion control 81 7 Themenu 83 7.1 Definition of menu 83 7.2 Types of menu 83 7.3 Examples of menus 85 7.4 Menu compilation 88 7.5 Pricing policy based on costs 88 7.6 Clientele 88 7.7 Staff capability 89 7.8 Facilities for cooking and service 89 7.9 Balance 89 7.10 Business promotion and marketing 91 7.11 Availability and season of supplies 92 7.12 The blueprint for operations 92 7.13 Classical terminology 93 7.14 Consumer preferences 93 7.15 National eating habits 96 7.16 The influence of race and religion 97 7.17 Gastronomic considerations 97 8 Cookery methods 100 8.1 Introduction 100 8.2 Mise en place 100 8.3 Fonds de cuisine 102 8.4 Stocks 102 8.5 Sauces 106 8.6 Basic mixtures 107 8.7 Soups 108 8.8 Hors-d'oeuvre, salads, savouries 110 8.9 Eggs, pasta, gnocchi and rice 113 ix 8.10 Fish and shellfish 117 8.11 Meat, poultry and game 120 8.12 Vegetables and potatoes 123 8.13 Pastries, sweets and desserts 124 9 Cooking processes 125 9.1 The cooking process 125 9.2 Boiling 130 9.3 Poaching 135 9.4 Stewing 139 9.5 Braising 142 9.6 Steaming 146 9.7 Baking 151 9.8 Roasting 156 9. 9 Grilling 165 9.10 Deep-frying 169 9.11 Shallow-frying 177 9.12 Microwave cookery 183 10 Kitchen equipment 193 10.1 Kitchen equipment and machinery 193 10.2 Small kitchen utensils and their uses 218 10.3 Personal equipment and utensils 230 10.4 Kitchen planning - space 236 10.5 Kitchen planning - layout 237 10.6 Kitchen equipment terminology 239 11 New technology 241 11.1 Introduction 241 11.2 Cook-chill 241 11.3 Sous-vide 249 11.4 Cook-freeze 252 11.5 Information technology 253 12 Commodities 256 12.1 Commodities: the foods we eat 256 12.2 Food from animals 257 12.3 Food from plants 292 13 Nutrition at work 327 13.1 Introduction 327 13.2 The nutrients and a healthy diet 327 13.3 Malnutrition 336 13.4 Nutritional status in the UK 336 13.5 The role of the caterer 338 CONTENTS 13.6 Community nutrition 339 13.7 Food quality-reading the label 346 14 Hygiene at work 350 14.1 Introduction 350 14.2 Food-poisoning: symptoms and causes 351 14.3 Microbial food-poisoning 352 14.4 Bacteria 355 14.5 Contamination of food with bacteria 355 14.6 Cross-contamination 356 14.7 The multiplication of bacteria 359 14.8 The control of the multiplication of bacteria 360 14.9 Effective cleaning of food premises and equipment 366 14.10 The food-poisoning bacteria 369 14.11 Hygiene rules for caterers· 379 14.12 Food hygiene legislation 380 15 Health and safety at work 385 15.1. Legislation 385 15 .2 Reporting accidents 386 15.3 Accident prevention 387 15.4 Publications 388 15.5 Working methods 389 15.6 Fire prevention 389 15.7 First Aid 392 15.8 Role of the environmental health officer 395 Appendix: Glossary of technical terms 396 Questions 409 Answers 424 Index 429