FOOD PRODUCTION

FOOD PRODUCTION

The Food Industry is a complex, global collective of diverse businesses that supply most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.

Some food production techniques go back to prehistoric times. These include smoking and salting meats for long-term storage and fermenting or pickling vegetables. In the 19th century, canning became a popular method of food production. Home cooks sometimes use traditional food production techniques, such as fermenting, pickling and canning, to produce food for their families.

There are 3 classes of professional cookery associated with the craftsmen and they are graded according to the quality of material used

1)CUISINE SIMPLE/PLAIN COOKERY

Here the basic necessities are used and the craftsmen prepare the dishes of highest standard with the minimum materials

2)CUISINE BOURGEOIS

This is a type of cookery, which provides better raw materials to produce the dishes of better quality.

3) SAUTE CUISINE/HIGH CLASS COOKERY

In this cookery the best possible raw materials are used and the best quality dishes are prepared.

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2)DENSUKE BLACK WATERMELON

COST - 6,100

3) YUBARI KING MELONS

COST - 22,872

FAMOUS CHEFS AROUND THE WORLD

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2) Marco Pierre White

3)  GORDON JAMES RAMSAY

13 course french classical menu 

1 - Hors-d oeuvre / Appetizer

Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course.

In recent years, hors d’oeuvres have gained popularity, and now appear on most of the menus in modest eating places.

Served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion.

2. Potage: Potage, the second course of the menu, meaning “soup”, consists of all kinds of soup, like the thin soup, thick soup, cold soup, etc. It includes food like.

3. Oeufs: It consists of all types of egg preparations. There are many styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled.

• Egg mornay: Boiled egg baked with a cover of béchamel sauce.

4. Farineaux: This course is a contribution from Italy to the menu. Farineaux meaning pasta is the forth course. Its includes all sorts of pasta and spaghetti dishes. Dishes in this course are,

• Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce

5. Poisson: Poisson are the dishes made from fish. Fish, being soft-fibred, prepares the palate for the heavier meats that follow. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice. Dishes from this course includes…

• Sole cubat : fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce.

6. Entrée: The First in the meat course Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish. Examples are…

• Supreme de volaille sur cloche – Breast and wing of chicken cooked under a cover in oven.

7. Sorbet: Because of the length of the French classical menu, this course is considered to be the rest between courses . It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavoured as a rule with champagne and served in a glass.

8. Releve: This is the main meat course on the menu. Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.

• Carre d agneau roti : Roast best end of lamb

9. Roti: At this stage the balance of the courses is gradually returning from heavy to light. Roast always contain roast of game or poultry: – chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish.

10. Legumes: We now have a vegetable dish served only with its accompanying sauce. These are vegetable dishes that can be served separately as an individual course or may be included along – with the entrée, relevé or roast courses

11. Salades: Various types of salads which are served during this course.

• Salade francaise : – lettuce, tomato, egg, & vinaigrette dressings.

12. Buffet Froid: In this course Chilled meat(small) pieces are served.

• Poulet roti : Roast chicken

13. Entremets: Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream.

• Crepe suzette : Pancakes in a rich fresh orange juice and flamed with brandy.