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Vocational school of tourism and food and flavour industry “ Sv . Sv . Kiril i Metodii ”- Momchilgrad , Bulgaria

”Kitchen and restaurant guide for starters ” . LIFELONG LEARNING PROGRAMME Sector “Leonardo da Vinchi ” School relationships Project № 20 10 - 1- BE3 - LEO 0 4 - 0 2275 4.

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Vocational school of tourism and food and flavour industry “ Sv . Sv . Kiril i Metodii ”- Momchilgrad , Bulgaria

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  1. ”Kitchen and restaurant guide for starters ” LIFELONG LEARNING PROGRAMME Sector“Leonardo daVinchi” School relationships Project № 2010- 1- BE3- LEO04- 022754 Vocational school of tourism and food and flavour industry“Sv. Sv. Kiril i Metodii”- Momchilgrad, Bulgaria Convenience food

  2. Convenience food Studiesshow, theusualtimeforthefeeding of Europeans, continue to shiftfromfastfood. Inthehecticeverydayconsumersrequirefast, easyandconvenient to preparefood, a producermustcomplywithtwoimportanttrendsinthemarketforfinishedfoods - convenienceandhealth. Products forconveniencemaybefresh, canned, frozenorvacuum. Nowithitshouldcarefullyreadlabelsforthepresence of elevatedlevels of salt, preservatives?

  3. Food of facility

  4. Atthelevel of preparednessforconvenienceproductscanbedividedintothefollowinggroups : Convenient food Dishes Processing in the kitchen Salads, appetizers, mayonnaise, canned ready meals, other-personal sauces, ice cream,mayoindependent, different sauces, puddings ready; Only be formed without  warm or thawed; Ready for eating or serving Meals are brought only suitable for serving. That tº can be done in microwave, cooking utensils in a water bath according to the package; Soups, pizzas, friedfishandmeatdishes, kebabs; Ready for consumption after heating Dried, frozen, pasteurized or granulated which stirred cold or heated by adding water or milk; Differentbasesforsauces, soups, mashedpotatopowder, tomatopastepowderpuddingpowder; Ready for consumption after heating Semi-finished products in their raw state, which require heat treatment boiling, poached, frying or baking; Salads, soup gadgets, car-potatoes, vegetables, meat, fish, pasta; Prepared raw materials Readinessof convenientfood

  5. Production of convenientfood Mostaremadedurableandready to eatproducts. Theycanbeproducedinindustrialkitchens Technology cook-and-chill (cookingandrefrigeration) andcuasson-souses-Vide (cooking, bakingundervacuum) andthenregeneratedinthekitchenfortheissuance, fastfood. Theycanbeproducedintheirownpreparatorykitchens. Products facilitymaychangeitsflavorbyaddingherbs, spices, wine, andspirits. Theycanenhancethetaste of soups, sauces.

  6. Cook-and-chill-stages: • 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.

  7. Cuasson-sous-Vide-stages: • making vacuum; • cookingundervacuum; • cooling; • storage; • regeneration; • forming.

  8. Advantages of convenient food: • widerange of assortmentsinallseasons; • reduceoperatingtime; • constantqualitystandard; • savingpersonnelcosts; • simplifythecalculation of theprice; • reducewaitingtimeforguests.

  9. Disadvantages of convenient food: • decrease of vitaminsandminerals; • highersaltcontent; • lack of individualtaste; • lack of realization of creativeabilities; • moredifficultimplementation of thespecialrequests • of guests.

  10. Examples of convenient food: • Cannedmeatreadyforconsumption ----- cutting, shaping; • Vegetablebrothdurableproduct -----boiledinwater; • Moussakawithmeat ----- readyforregeneratingfreshproduct ----- heatsup; • Vegetables -----readycookedandfrozen -----slightboilinwater, thenfloodedwithoil.

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