Report on Slicing and Trimming the meat

These are the techniques that are applied to the meat that is being prepared as a restaurant cut, such as a beef cut is needed for the making of steak.

Trimming is the cutting technique of meat when a specific sized and shaped meat is needed. Edging gives the beef a finishing presentation. This can be obtained by trimming the coverage of the fat from the meat to its required thickness or by cutting the cutlets' bones inro a specific length. The meat is ready for cutting into required slices like steaks and chops after the trimming process has been finished. The beef may also be sliced into horizontal and vertical lengths that are usually taken from a larger piece of individually thinly sliced from the topside.

In most of the kitchens slicing and trimming use daily. There is a variety of cuts that were obtained by the product. These offcuts are attached explicitly to trimming, which may or may not used in the field of culinary. The slicing cuts for the restaurant are always cut across the grain.

Cleaning and trimming of poultry and game

            Today poultry is buy in many different ways. It is quickly available in various sizes and portions, and it can also be available in season style and skewer cut and many other cuts although it is necessary for the chefs to get aware of how to clean and trim the poultry finely.

Basic Portioning chicken

            The portion of the chickens available in different cuts depends upon the requirement of the menu products of any cooking method in the restaurant. The most using parts of the chicken are given below. Chefs must be noted that some of the essential recipes require specific cutting and boning method.

For the boneless chicken of the menu items, supreme form of process will be available but cut the legs, as well as to prepare legs for the boneless thighs. Then cut these flesh into pieces. The size of the parts required as per the menu item.

For products of the menu, the requirement is to leave the bone in the cut, the tighs of the chicken must be remove and divided into pieces to make drumsticks. The knucklebone will be frenched for the presentation, and parts of the leg bones(where they were attached to the carcass) must be cut.

Cooks left the frame, once the legs have been removed. The structure of the chicken then cut into eight or six pieces or depends upon the size of the chicken.

Mincing meat and poultry

Mincing is the process of meat pricing, mincing can be done with any meat, or it can also be done with poultry pieces that are appropriately trimmed, freed of the cut, into manageable parts without any bones present in it, then pass these pieces into the mincing machine or commercial mincing machine. Coarse or whole fine disks must be fitted to mincer machine. The shelf life of the mince was almost twenty-four hours.

Warning: while fitting the mincer attachment to the mixing machine, the user should ensure or follow the manufacturing procedure carefully. Before turning on the switch, must check the security nuts are placed correctly or tightly.

If you are not sure about how to operate the mixing machine, then the user should be concern about the manufacturing company to know the safe operating procedures.

Nuts, eggs, herbs, salt, spices, condiments, marinades, and convenience products that are commonly found in famous bakeries and kitchen cuisine. It is necessary to be able to know about all these items and ready to use them as per requirement or as well as to store them safely.

Eggs

Eggs are the most important and common part of the diet of the human from the earliest times. On the domestic level, the flow of eggs began about 2500 BC, and then they supply reliable eggs on the local level, and then eggs become commonly used all around the world.

Chickens that are produced eggs are the prolific layer. It resembles a hen that lay 200 eggs per year.

Eggs can be cook in various ways. They also are served as a dish with different combinations of ingredients. According to his many qualities, which make eggs especial in the culinary field. They can glaze, bind, thicken, aerate and emulsify use. Eggs can be used in various ways such as to enhance the taste, adding flavor in the food, and enrich the nutritional values of the dish and eggs may also be used for garnishing and decorating the top surface of any meal.

Eggs can also be used in the frozen form(in the form of pulp). To freeze the eggs make eggs in the pulp form and then let them sit in cold water then and left them over the night in the room temperature and then put them in the freezer, rather than forced through them in hot water.

Nuts and Seeds

Nuts and seeds are the same, botanically. The name nut use for various types of the seeds that have woody and harder shell from the outside, these nuts and seeds are also used for the decoration of cakes and pastry, nuts and also use to enhance the flavor and adding a creamy texture to salads, vegetables, stuffing, meat, sauces, fish and poultry dishes.

Nuts may keep for a long time of period, but make sure to prevent them from sunlight, heat, moisture, air, and infestation and place them in the tight container box at room temperature. Or anybody can seal them in an airtight packet. Storage time varies differently from type to type. The nuts that have no shell will keep for a long time as compare to nuts that have shell covering. Nuts that processed for flaked, ground, and sliced will have no longer life. Just because of having fat content, nuts would be caused to stale or rancid. Seeds may also be available as a whole. Some of the peoples have an allergic reaction to a specific type of nut. Allergy related to food is in the result that body’s immune system is reacting negatively to that food. Reactions can be cured immediately; if they are delayed for 72 hours, then condition may turn to mild or severe. In mild conditions, symptoms of abdominal pain, itchiness, vomits and feelings of hives can be seen. In the critical condition symptoms of anaphylactic shock, an increase of heartbeat, palpitation can be seen, and this condition may result in the death of the person. Persons should be avoided by eating those nuts from which they have an allergy; they shouldn't take a little amount of that seed from which they are allergic and should take anti-allergies to avoid the reaction.

·         Manufactures can differ the ingredients periodically so that all ingredients always label and checked.

·         It is necessary to determine the oil from the made out nuts or vegetables if items contain oil.

·         If in doubts, the products should be left out

Brazil nuts: they are mainly used in garnishing on cakes or in confectionery.

Peanuts: used in both savory or sweet dishes, or they are also used in sauces.

Peanuts were grown up under the ground just like other nuts such as almonds, walnuts. Those nuts that are growing on trees are considered botanical drupes. Peanuts with their peanut beans resemble the single plant family, Leguminosae.

Almonds: almonds are the most popular among all other nuts and highly used in baking, garnishes, oil marzipan, confectionery, and pastes.

Cashew: can be used to add flavor in the Asian dishes and also be used for garnish, and maybe seasoned, roasted, and serve as nibbles.

Chestnuts: mainly used for making pastry in desserts, filling of cakes, savory flavor items, stuffing, and making sauces.

Hazelnuts: this versatile nut used in all bakery items, pastry making, as well as in cake making, desserts, to enhance flavor and texture in the dishes, and ice-cream. Hazelnuts can also be used as paste or liqueur, as an oil, or as nuts.

Coconuts: coconuts can be widely used in baking, confectionery, pastry, making cakes, desserts, and ice-creams. It is used as desiccated coconut flesh. In Asian dishes, coconut cream and coconut milk can also be such in India and Caribbean cuisines. Shredded coconut can be used in salads, as a coating agent, and as in curries.

Pistachios: are used just because of their pleasant color and of mild taste; they are often used in galantines, terrines, or chopped to add texture and color in both salty and sweet dishes. They are also used in decorating the material, in sauces, or confectionary items.

Walnuts and pecans: walnuts are widely used in biscuits and bakery items, garnishing, and ice-creams. Pastes and oil of walnut also be used. Walnuts classically are used in the salads, and it may also be added with variations of different nuts in salads to make taste and color in the material. Pecans are very similar and small in size and also use in sweet dishes and especially in pecan pies. The pecans had a sweet flavor naturally.

Macadamia: they are usually used as a flavoring ingredient in ice-cream, desserts, and confectionery. Macadamia also is used in stuffing material, salads, garnish, meat texturing, which give body to Asian curries.

 Seeds

Seeds are given below

·         Sun Flower and sesame seeds: sunflower and sesame seeds are commonly used in health cakes and biscuits. Sesame seeds are widely used stir-frying, in Asian salads, sesame seed gives a nutty texture and flavor.

·         Pumpkin seeds: pumpkin seed was used as seasoned and roasted and added in the Asian salads to give an excellent texture in the food. Pumpkin seeds may also be eaten as snacks.

Salts in the Bakery

The salt is an essential component of cooking and vital to learn how to cook and season the food and how much quantity of the salt is adding in the dish if we add an excessive amount of salt the recipe get bitter and if we add salt in low amount it becomes flavorless, so it is necessary to add balanced quantity of salt during preparing or to serve the dish.

In the culinary field, different types of salt were used for cooking the meal. For seasoning the fish, a different kind of salt is used, for meat and poultry chefs use coarse salt. There are many characteristics that can be used differently in the preparation and cooking of the number of different items that are presented on the menu.

Salt affects the controlling fermentation in baking, strengthing, and increasing glisten, and it also enhances the color and flavor of the crumbs.

The most common varieties of salt that are use:

Table salt: finely ground and highly refined quality of the salt, table salt has trace elements and impurities. In some cases, they also are treated as anti-caking agents, and iodine is usually added.

Sea salt: sea salt is another type of salt, sea salt is drive from water and collects through the process of evaporation. Sea salt is unrefined quality salt than of table salt. This salt had a pronounced flavor that usually used to seasoned seafood, fish poultry, and meat before cooking.

Himalayan Salt: Himalayan salt is pink in color, which obtained from pink rocked mountains. And pink salt is the finest and purest salt in the world, which is harvested by hands in Pakistan.  Himalayan sea salt is white and pink. And it contains many different types of minerals.

Herbs in the Bakery

There are many different herbs are available in the culinary fields that are used in various cooking recipes. The availability of these different herbs depends upon its use in large amount, seasons and their educational use in making of different methods. The given below are the most commonly used kinds of herbs used in commercial kitchens.

Dried herbs use in the cooking as an alternative to fresh herbs, and used primarily in the kitchens when fresh herbs are not available; the dried herbs provide almost an exact taste as the fresh herbs gave. Dried herbs used in wide range of food production when dishes are cooked on a large quantity as per to use fresh herbs in large amounts. It’s the organizational decision to used dried herbs instead using fresh herbs in the cooking because of their expensive cost. The consideration of the labor involves the preparation of fresh herbs in a recipe would also be another factor in deciding to use dried herbs.

The moisture of the herbs is removed during the process of drying the herbs for its intense flavor, and aroma is the evidence of the herb using this recipie. This needs to be considered in the recipe that outlines to use fresh herb as an ingredient.

Spices

Spice is the leading and most important part of making any recipe. It is essential to use the specific spice is determined by the recipie, the food item, then prepared in its particular style of cuisine. The sices migrate from different cultures and ethnic groups that have been grown up the spices from years or centuries that were widley used in a broad range of recipes. For example the use of spices such as coriander and cumin are the spices that are most commonly used in eastern cookery.

Condiments in the Bakery

A condiment is a supplement of a food, such as sauces that were added to some foods to get a particular flavor, and that exaggerates the taste or add compliment to the dish. As an integral part of the plate, many condiments are regarded as integral parts. For example beef roast, with horseradish cream or Yorkshire pudding is very traditional dish of England.

The addition of condiments to enhance the taste of the dish not to detract is a significant component.

Marinades in the Bakery

            Marinades are used to enrich the flavor of the dish. And to tenderize or preserve the flesh. They may be dried, uncooked, or cooked. May different ingredients are used as a base including spices, herbs, and sauces. A marinade can reduce the intensity and the aromatic properties before adding it imto a braise.

A standard marinade of poultry, meat, and mutton would primarily consists of flavoring agents, and acids, and oil. Each of these products use for specific reasons.Oil assists in holding natural juices of the meat to help to prevent to lose their flavor.some of the oils add their flavor to the dish, such as herb oil and olive oil.

Flavoring agents add flavor. They may include items such as garlic, vegetables(onion, tomatoes, carrots,and celery) herbs, spices, Worcestershire sauce, ginger and chilli paste, and soy sauce. These are the kinds of flavoring agents and are vailable in many varities, but excessive use of them may cause to disturbs the flavor of the final product. They are flavor enhacers, so be carefull while adding them into your dish.

There are two major types of marinades that is described in this topic are given below

1.      Quick and short marinades used for light flavoring

And small cuts of fish, meat, vegetables and poultry are available.

2.      Raw and cooked marinades used for flavoring

And tenderizing massive cuts of meat

Some ingredients that can be used for marinating

·         Spices: coriander seeds, ginger, garlic, salt, black pepper, cumin, cinnamon, turmeric, star anise

·         Herbs: parsley, coriander leaves, baisl leaves, mint, thyme, chives, rosemary, sage.

Specific Storage - Meats:

Right stockpiling strategies for meat must be embraced to guarantee most extreme time span of usability and to counteract tainting by microbes, Raw meats support bacterial development, so they should be put away and took care of accurately. There are two principle conditions to be thought about when putting away meat. They are:

·         Temperature 1°C to 3°C

·         Mugginess 85%

Different components to be considered are:

·         Spot meats in single layers on plate - fat side up

·         Plate must be changed consistently to counteract blood pooling

·         New poultry ought to be put away on dribble plate and secured.

·          The plate ought to be changed routinely.

·         Meat must be shrouded in saran wrap

·          Various kinds of meat ought not be blended

·         Crude and cooked meats ought to never be put on a similar plate, or in a similar zone in the cool store

·         A sound stock revolution program must be kept up.

Freezing meat in the Bakery

Free New meats can be solidified effectively and put away for somewhere in the range of three and a half year, contingent upon the sort of meat, and gave it is kept between - 18°C and - 24°C. Changes in the temperature will result in misfortune of quality and decline the time span of usability of the meat. When solidifying meats, recollect the accompanying:

·         Never solidify enormous amounts stacked over one another, this avoids the item solidifying rapidly.

·         Boneless meat solidifies speediest

·         Thicker slices of meat take more time to solidify

·         Overabundance fat spread eases back solidifying

·         Make preparations for cooler consume by guaranteeing meat is accurately wrapped and fixed. what's more, solidify in solid sacks, taking out however much air as could reasonably be expected from the sacks

·         When solidifying poultry, guarantee that each piece is exclusively and all around wrapped or vacuum stuffed.

·         Store in cooler until required (prescribed time - no longer than a quarter of a year), at a temperature of - 18°C to - 24°C.

·          Ensure solidified stock is turned

·         Label and date all things to be solidified

·         Defrost solidified meats in fridge at 1°C - 3°C

Specific Storage - Herbs in the Bakery

Herbs are best put away by wrapping freely in plastic wrap or soggy paper towel and putting in the hottest some portion of the icebox. Try not to wash until prepared to utilize the herbs. Whenever wrapped too firmly the herbs will wound what's more, produce dampness, causing mold and spoil.

Issue zones in the Bakery

·         An excessive amount of daylight on herbs will harm chlorophyll

·         Whenever presented to the air in the ice chest, herbs will shrink what's more, lose supplements

·         On the off chance that there isn't sufficient dampness, herbs can dry out

·          If set in an inappropriate segment of the cooler, herbs can solidify. They require capacity in the hottest part of the cooler, for example, the vegetable crisper or nearest to the entryway.

PREPARE FOR WORK in the Bakery

In this subject, you'll cover how to get ready for work with fundamental work process arranging just as essential nourishment planning abilities which incorporate planning of vegetables, cutting techniques, cleaving, stripping, dicing and shredding.

Getting ready for work implies that you are prepared to work in a business pastry shop or kitchen.

Before you start, you can utilize this agenda to guarantee you are prepared:

·         Distinguish and report work wellbeing and security perils to boss

·         Choose and wear your own defensive hardware

·         Check work region and individual cleanliness meets nourishment safe conditions

·         Select the nourishment arrangement gear and check its availability for use

·         Check blades are sharp and prepared for use

Every working environment will have its very own methods, so guarantee you are prepared to pursue the systems that are significant to your work job.

Keep in mind, on the off chance that you aren't sure about anything, request backing or help from your group or administrator.

WORKFLOW PLANNING in the Bakery

Work process arranging is the technique used to work systematically, successfully and productively. The goal of work process arranging is to make work simpler and the sky is the limit from there effective. This can be accomplished by rearranging the activity, taking out superfluous developments, consolidating two activities to improve old strategies. For example, at the time of stripping carrots, by stripping the carrot over a bowl it will produce less waste and you don’t have to clean the table.

It is essential for all staff to sort out every day assignments so that efficiency is boosted, and nourishment and work wastage is kept to a base. Co-activity between all kitchen staff is basic in making a powerful group. along these lines, perplexity is wiped out, profitability is relatively high and a good working environment is provided to everyone. Each errand requires cautious arranging with the goal that it is performed in a sensible succession. There is nothing additionally disappointing, irritating or mistaking for those working in a business bread kitchen than deficient arrangement and undertakings not performed in a sensible way. Work process arranging is a key technique in getting this going.

A step-by-step approach is significant for any pastry shop and applies to all strategies utilized in the bread shop or kitchen.

Work process arranging includes the accompanying territories:

 WORKFLOW IN THE KITCHEN in the Bakery

The accompanying outline exhibits how this mind-boggling undertaking can be accomplished by legitimately sequencing each stage.

·         Merchandise in is the way toward obtaining at that point accepting the items. The nourishment is then put away as per its sort (ice chest, cooler or dry store).

·         From the perspective of cooking and  afterwards serving the dish, most recipes are composed. Nonetheless, in the cooking business nourishment things are regularly somewhat arranged as mise en place and at that point finished later. Mise en place implies putting in place or everything in its place. When finishing the mise en place, it should be put away before cooking. So as to finish the mise en place, you should choose the ingredients first, affirm amount and quality utilizing estimating or then again gauging gadgets.

·         The following stage is to recognize cooking strategies required by formula and decide grouping. At that point you will get ready and amass ingredients as per formula necessities, cook them at that point complete and store them.

·         Obviously, the next point is the washing and tidying up.