Food processing procedures in industrial catering

When preparing industrial catering meals, it is necessary to follow the food processing procedures in order to create delicious dishes. Because a single round of industrial cooking usually ranges from several hundred to several thousand meals, cooking according to set procedures is what ensures the quality of the meals.

Food processing procedures in industrial catering

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Below, STAVI industrial catering would like to introduce some of the food processing procedures used in industrial catering, including:

I. Procedure for deep-frying and pan-frying food

1. Purpose

- To guide staff in understanding the correct frying procedure.

- To increase nutritional value.

- To improve sensory quality.

- To destroy microorganisms and enzyme systems.

2. General requirements for food after frying

- The colour of the food must not be black or pale white; it should be crispy on the outside and soft and fully cooked on the inside. It must not be dry, and should have the characteristic delicious aroma of fried food.

- Starchy foods develop a straw-yellow outer crust when fried.

- White meats turn straw-yellow after frying.

- Dark red meats develop a golden-brown or dark brown crust after frying.

- Marinated foods and vegetables, roots and fruits turn dark brown or a deeper golden colour.

Procedure for frying food

3. Frying method: Frying at normal pressure in an industrial environment

- Shallow-frying method: Only part of the food is submerged in oil, with a low heat transfer coefficient. The amount of fat is lower. Widely used for pan-frying, rarely used for deep-frying.

- Deep-frying method: The food is completely submerged in oil, with a high heat transfer coefficient. Commonly used in industrial catering.

4. Implementation

Step 1: Prepare ingredients and equipment.

- Check the quality of the ingredients and dry them.

- Specialised frying equipment: pans, ladles, skimmers.

Step 2: Heat the oil to the appropriate temperature

- Oil temperature:

• Vegetables, roots and fruits (120 - 140°C)

• Meat and fish (120 - 170°C)

• Flour-based products (130 - 160°C)

Step 3: Put the ingredients into the frying pan (fryer)

- Frying time depends on the composition of the ingredients and the frying temperature; it is usually 5 – 20 minutes

Step 4: Check the quality of the finished product

- After holding the temperature for the required time, check the colour of the food's surface, its tenderness and its aroma

Step 5: Remove the finished product from the pan - Drain the oil

- Transfer the finished product to a dedicated container and let the oil drain off, to prevent deep oil absorption that makes the dish greasy and spoils its flavour

Step 6: Storage after cooking - Hot holding

- Use a dedicated hot-holding cabinet, cover the food and wrap it in cling film.

II. Procedure for boiling food

Boiling is a method of cooking food in a large amount of water for long enough for the food to become soft and fully cooked

1. Purpose:

To guide staff in carrying out the boiling procedure correctly. To ensure that product quality meets the technical requirements:

• Animal-based foods are soft and fully cooked, not tough.

• Vegetables are just cooked and still green.

• Roots and tubers are cooked until tender and floury. The cooking water is clear.

Procedure for boiling food

2. Implementation

Step 1: Prepare ingredients (preliminary preparation + cleaning)

- Clean and prepare the ingredients

- Prepare all the necessary tools and utensils

Step 2: Boil the food until cooked

- Depending on the type of food, start in cold or boiling water

- Boiling time for animal-based foods is longer than for plant-based foods

Step 3: Transfer the boiled food to dedicated containers – Storage

- Transfer to dedicated containers, drain, shape after cooking and present the dish, arrange on plates or serving trays, and garnish

III. Procedure for braising/stewing food

Braising/stewing is a method of cooking food in a moderate amount of liquid with a rich, savoury flavour

1. Purpose:

To guide staff in carrying out the braising/stewing procedure correctly.

+ The food is soft and tender but not mushy, with little liquid and a slightly thickened sauce;

+ Fragrant and delicious, with a savoury taste;

+ An attractive golden-brown or red colour.

2. Content: Workflow and description

Step 1: Prepare ingredients (preliminary preparation + cleaning) - Clean and prepare the ingredients

- Cut to suit the dish

- Marinate so the seasoning is absorbed, according to the dish.

Step 2: Marinate

- Marinate so the seasoning is absorbed, according to the dish.

- Can be marinated with caramel sauce, coconut water or tea.

Seasonings: ginger, garlic, chilli, galangal.

Procedure for braising/stewing food

Step 3: Cook the food with just enough liquid

- Transfer to dedicated containers, drain, shape after cooking and present the dish, arrange on plates or serving trays, and garnish

Step 4: Present the dish according to its characteristics

- Transfer the food to dedicated containers

- Present according to the menu.

The above is the complete set of procedures in the food processing flowchart for your reference. Customers can contact industrial catering provider STAVI for advice and support in creating delicious, nutritionally balanced meals.