Measuring and Packaging for Preservation Sale and Distribution

Measuring and Packaging for Preservation, Sale, and Distribution Chapter 5

Objectives • Compare and contrast the methods used in food preservation • Identify packing methods for fruits and vegetables • Explain the difference between cold smoking and hot smoking

Objectives (cont’d. ) • List the various utensils used in measuring dry and liquid ingredients • Evaluate the differences in balance beam, mechanical, and digital scales • Name the various packaging materials used in food service

The Advantages of Food Preservation • Preserving foods in season is cheaper than using out of season foods • Chefs can offer unique products • Food processed directly from the field retain higher vitamin and mineral levels • Preserved food is convenient and high in flavor due to preserving agents

The Advantages of Canning • Canned fruits and vegetables retain peak nutrient value and quality • Food is sealed to prevent contamination • Long shelf life • Cheaper than refrigeration or freezing • Cheaper than other forms and appropriate for some recipes

Advantages of Canning (cont’d. ) • Canning dates back to the late eighteenth century • Lead initially used to seal tin cans – Caused illness and death

5. 1 b The canning jars are first sterilized in boiling water. 5. 1 c Heated food, such as strawberry jam, is ladled into the sterilized jars. 5. 1 d The rim of the jar is carefully wiped clean to create a good seal.

5. 1 e The jars are carefully submerged under the boiling water to process for at least 15 minutes 5. 1 f After they are removed from the water bath, using a finger to test whether a vacuum has formed inside the cooled jars. 5. 1 g. The jars are labeled to identify their contents and date of production.

Advantages of Canning (cont’d. ) • Commercially processed canning – Food in containers heated under steam and pressure – Length of time and temperature depends on food ingredients in the can • Acidity, density and heat transfer rates affect process – Shelf life approximately two years

The Advantages of Vacuum Packaging • Vacuum packing (sealing) – Removes atmospheric oxygen and moisture, making it hard for bacteria to grow • Vacuum sealer – Floor or tabletop appliance that removes air and seals by melting two plastic strips together

The Advantages of Vacuum Packaging (cont’d. ) • Modified atmosphere packaging (MAP) – Air in package is removed, similar to vacuum sealing – Additional gas is added to prevent oxygen degradation • Carbon dioxide used • Fresh produce can be packaged in Cryovac® Barrier Bags

The Advantages of Freezing Foods • Easy, cost-effective method for preserving food • Stops the chemical and biological process that allows microorganisms to flourish • Recipes can be prepared in advance and frozen for later use

The Advantages of Freezing Foods (cont’d. ) • Rapid or blast chilling used to quickly lower food temperature after cooking – Ice water circulating in a sink may be used – An ice wand can be inserted into the pot for soups, stews, and other liquid foods • Most foods except lettuce and tomatoes may be frozen

The Advantages of Freezing Foods (cont’d. ) • Packaging for freezing should keep air out and moisture in • Food should be packaged in serving quantities, as thawed food should not be refrozen • Containers should stack and pack easily • Leave head room for liquid expansion

The Advantages of Freezing Foods (cont’d. ) • Types of packing – Sugar pack, syrup pack, dry pack, tray pack, and unsweetened pack • Most vegetables are blanched first • Fresh meats must be wrapped and packaged before freezing – Butcher paper is a good choice

The Advantages of Drying Foods • Food drying – Food is placed on racks in the sun in warm, dry climates – In cooler climates, ovens or hot boxes are used • Advantages of food drying – Food will last much longer when stored properly

The Advantages of Drying Foods (cont’d. ) • Advantages of food drying (cont’d. ) – Dried foods take up less space than canned or frozen foods – Have a unique texture and taste – Little equipment is needed • Dehydration – Removing water from food products

The Advantages of Drying Foods (cont’d. ) • Sun-drying – Natural draft dryers used – Coffee beans dried on a concrete slab – Slow process; can take weeks – Food must be protected from pests • Oven-drying – Faster than sun-drying and more reliable

The Advantages of Drying Foods (cont’d. ) • Oven-drying (cont’d. ) – Chefs can dry foods overnight when space is not at a premium • Air-drying – Food dryers operate at a lower temperature than a commercial oven • Herbs may be dried for later use

The Advantages of Drying Foods (cont’d. ) • Drying vegetables – Harvest only what can be dried at one time – Blanch vegetables before drying • Drying fruits – Skins may be left on the fruits (except waxy skins such as plums and cherries) – Oxidation causing discoloration can occur

The Advantages of Drying Foods (cont’d. ) • Steps in smoking foods – Brining, salting, or somehow curing – Air drying – Smoking slowly over smoldering fuel • Smoke settles on food and forms film called pellicle • Hot and cold smoking methods exist

The Need for Measuring • Measuring is calculating the amount of an ingredient using standard device – Measuring cup, spoon, or utensil • Inaccurate measurement may yield unsatisfactory products • Chef has responsibility for provision of proper and adequate equipment

History of Measuring Weight and Volume • At end of eighteenth century, first standardized measuring system was invented – Now called metric system • Commercial measurements regulated by the National Institute of Standards and Technology (NIST)

Scales • Device used to measure weight of an object – Types include balance beam, mechanical (spring), and electronic (digital) • Proper and consistent use of scales is essential to portion control in storeroom and production kitchen

Measuring Tools • Used to quantify volume of liquid or dry ingredients – Examples include measuring cups, spoons, ladles, and scoops – Measuring cups are available as either dry or liquid measures

Commercial Packaging Options • Packaging is used for several purposes – Providing a barrier against dirt – Preventing loss of moisture from leakage – Protecting food from damage and pests – Helping employees transport food – Motivating customers to purchase • Providing cooking and nutritional information

Properties of Packaging Materials • Each type of packaging material has certain properties – Make it more suitable for specific food products

Types of Packaging • Flexible – Expands to hold the product – Example: plastic bags • Semi-flexible – Mostly rigid but has some flexibility • Rigid – Does not expand or move with product

Types of Packaging (cont’d. ) • • • Leaves and plant fibers Paper Glass Earthenware Metals Plastics and wood

Summary • Drying, freezing, canning, and vacuum packaging methods preserve foods • Measuring tools used to provide the correct ingredient amounts • There are many different packaging materials available