Vocational school of tourism and food and flavour

industry “Sv. Sv. Kiril i Metodii”- Momchilgrad,

Bulgaria

LIFELONG LEARNING PROGRAMMESector “Leonardo da Vinchi”

School relationships

Project Project № 20 № 201010- 1- - 1- BE3BE3- - LEOLEO0044- 0- 022752275 44 Convenience food

Convenience foodConvenience 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?

Food of facility

Dishes Convenient food

Processing in the kitchen

Salads, appetizers, mayonnaise, canned ready meals, other-personal sauces, ice cream, mayoindependent, different sauces, puddings ready;

Soups, pizzas, fried fish and meat dishes, kebabs;

Ready for eating or serving

Only be formed without  warm or thawed;

Ready for consumption after heating

Meals are brought only suitable for serving. That tº can be done in microwave, cooking utensils in a water bath according to the package;

Different bases for sauces, soups, mashed potato powder, tomato paste powder pudding powder;

Ready for consumption after heating

Dried, frozen, pasteurized or granulated which stirred cold or heated by adding water or milk;

Salads, soup gadgets, car-potatoes, vegetables, meat, fish, pasta;

Prepared raw materials

Semi-finished products in their raw state, which require heat treatment boiling, poached, frying or baking;

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

Readinessof 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.

Production of Production of convenient foodconvenient food

 

CookCook--andand--chill-chill-stagesstages: :

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.

 

CuassonCuasson--soussous--VideVide--stagesstages::

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

 

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.

 

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.

 

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.