Chapter 10Food Production amp; Sanitation.ppt

Chapter 10Food Production Sanitation Our Culinary Heritage Receiving Storage Food Production Food Borne Illness Hazard Analysis of Critical Control Points Our Culinary Heritage American cooking was formed on a matrix of national cuisines, the confluence of foods food preparation methods from numerous national racial groups. English, Italian, Indian, French, Chinese, etc. The Italian Influence Italian food has a rich tradition offers a variety of foods. Italians cultivated fine cuisine long before the French. In the ancient period, the wealthy Romans spent lavishly in time money on food drink. The French Influence When it comes to classic culinary terms, the vast majority are straight from the kitchens of France. Blanch, fricassee, poach, almandine, etc. Most foodservice experts rank French cookery near or at the top of various national cuisines. French Chefs Dominate Culinary History Vatel maitre dhotel to the Prince de Conde Francois Pierre de La Varenne Antonine Careme Felix Urbain-DuBois Georges August Escoffier Monseiur Boulanger French Sauces Sauces, particularly those thickened with roux equal quantities of fat flour were the hallmarks of the French cook. There are five “mother” or leading sauces: Béchamel or White Sauce : Usually made today by whisking scalded milk gradually into a white flour-butter roux. . In the original French version, Béchamel was made with veal stock. Veloute: A light stock, such as chicken, veal or fish stock, is thickened with a blond roux. Espagnole or Brown Sauce : Typically prepared from vegetables herbs that are cooked in a brown roux, to which a dark stock veal or beef tomato purée are then added. Hollandaise: An emulsion of butter lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt a little black pepper or cayenne pepper. Tomato: Any of a very large number of sauces made primarily out of tomatoes. French Sauces Younger French chefs have invented ways of avoidi