Cook - Chill Production System
SYNOPSIS
Cook-chill is the method of taking cooked food, rapidly cooling it to a temperature of 4˚C, then holding the food at this temperature. The major difference between cook-chill and conventional cook-serve system is that cook-chill production files an inventory for future use where as cook-serve is intended for immediate use and distribution. As a result, food service industry can use this method and obtain advantages such as reduction in production time, increased utilisation of skilled and unskilled labour, increased purchasing power and lower food costs. The enterprises that will use this system are responsible for the control of food quality and hygiene.
The two methods currently employed for rapid temperature reduction are “Blast Chilling” and “Water Bath Chilling”. The main advantage of cook-chill technology is flexibility in the timing of cooking and tray assembly tasks. This permits these processes to be designed for maximum efficiency. Quality and consistency of the cooked-food is improved using more controlled production techniques.
The objective of this assignment is to restructure the existing kitchen in order to provide cook-chill system production adapted to self-service and banqueting service. The enterprises should be aware of the constraints that exist in order a kitchen to provide and deliver cook-chill production. There are of two types:
Those regarding the delivery of the meals;
Those concerning the premises and equipment.
The next step is to identify the needs of each type of customers. Specifying the needs involves defining the best meal. This constitutes the specifications that will have to be written for each type of customers. Two separate menus must be prepared one for the self-service and one for the banquets. Furthermore, the enterprise must take into consideration the changes that should be done in the design of the kitchen. A main concern will be about the type of equipment, which is required for this production system. A detailed design will be need for the analysis of the different spaces and sections in the kitchen.Finally, a concept analysis must take place. The aim of this analysis is to inventory all necessary tasks that the food chain must undertake. There are detailed graphs that explain that whole concept. This analysis includes for example, the definition of the menus, ordering of goods, reception and storage, and daily outgoings.
BIBLIOGRAPHY
Clark, J. Technology Food Systems: Planning. Sheffield Hallam University, 1995.
J. Adamski, Proper Quick-Chill Equipment Yields Safer Foods, Smoother Kitchen Function. The Consultant, Sprint 1990.
Sprenger, Richard A., Hygiene for Management. Highfield Publications, United Kingdom, 1977.
Vendkat Chandrasekar and Chekitan S. A framework for analyzing technology and structure in the lodging industry. Int. Journal Hospitality Management, 1989, Vol 8, No3, pp 237-245.