Measuring and Packaging for Preservation, Sale, and Distribution

1. Measuring and Packagingfor Preservation, Sale, andDistribution Chapter 5

2. 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

3. 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

4. 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

5. 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

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

7. 5.1b The canning jars are first sterilized in boiling water. 5.1c Heated food, such as strawberry jam, is ladled into the sterilized jars. 5.1d The rim of the jar is carefully wiped clean to create a good seal.

8. 5.1e The jars are carefully submerged under the boiling water to process for at least 15 minutes 5.1f After they are removed from the water bath, using a finger to test whether a vacuum has formed inside the cooled jars. 5.1gThe jars are labeled to identify their contents and date of production.

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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)

24. 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

25. 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

26. 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

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

28. 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

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

30. 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