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Week 10 Food And Beverage Production Methods 2 2552

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Pavit Tansakul
Pavit Tansakul
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Week 10 Food and Beverage Production Methods By Aj. Pavit Tansakul Tourism and Hospitality Management Program School of Management, Walailak University Tel. 2248 email: tpavit@wu.ac.th
Objectives ,[object Object],[object Object],[object Object],[object Object],[object Object]
Outlines ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
1 Production from the customer’s point of view
Production from the customer’s point of view ,[object Object],[object Object],[object Object],[object Object]
2 The Goal of Production
The Goal of Food Production ,[object Object]
The objectives of Production ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
3 An Obstacles to the goal of production
An Obstacles to the goal of production ,[object Object],[object Object],[object Object],[object Object]
4 The possible solution for obstacles
The possible solution for obstacles ,[object Object],[object Object],[object Object]
The possible solution for obstacles ,[object Object],[object Object],[object Object],[object Object]
The possible solution for obstacles ,[object Object],[object Object],[object Object]
The possible solution for obstacles ,[object Object],[object Object],[object Object]
The possible solution for obstacles ,[object Object],[object Object]
5 Food production systems
Food production systems ,[object Object]
Food production systems ,[object Object],[object Object]
Classic (French) Organization of Kitchen Chef (Executive Chef) Sous Chef (Assistant Executive Chef) Saucier (Sauce, Stock) Potager (Soup) Poissoner (Fish) Extremetier (Vegetable) Rotisseur (Roasted Meat) Grillardin (Broiled Meat) Garde Manger (Cold Foods) Patissier (Desserts) Baker (Bread) Tournant (Swing Cook)
Food production systems ,[object Object],[object Object],[object Object]
Elements of Food Production
6 Food Production Methods
Food Production Methods ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
1.1 CV. Traditional Parties Method RAW food supplies Dry Goods Chill/Frozen store Food Production Parties Sauce / Roast / Fish / Larder / Soup / Vegetable / Pastry Hold Serve
1.1 CV. Traditional Parties Method ,[object Object],[object Object],[object Object]
1.2 CV. With Convenience Food ,[object Object]
2. Centralized Production Methods ,[object Object],[object Object]
3. Cook-Chill Production ,[object Object],[object Object],[object Object],[object Object]
3. Cook-Chill Production ,[object Object]
3. Cook-Chill Production
4. Cook-Freeze Production ,[object Object],[object Object],[object Object],[object Object]
Overall benefits of cook-chill and cook-freeze ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Overall benefits of cook-chill and cook-freeze ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Overall benefits of cook-chill and cook-freeze ,[object Object],[object Object],[object Object],[object Object],[object Object]
The advantages of cook-freeze over cook-chill are : ,[object Object],[object Object],[object Object],[object Object],[object Object]
T he advantages of cook- chill over cook-freeze are : ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
5. Sous vide ,[object Object],[object Object]
5. Sous vide ,[object Object]
5. Sous vide ,[object Object],[object Object]
 
Sous vide (Soo Veed) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Freezing (-5 o C w/in 90 mins Deep Freeze -18 o C Max 8 weeks Defrost
The advantages of the sous-vide process are : ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Its disadvantages are : ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Methods of Food Production
Methods of Food Production
Beverage Production Methods ,[object Object],[object Object]
1. RAW beverages ,[object Object],[object Object]
2. Semi-prepared beverage ,[object Object],[object Object]
3. Fully prepared beverages ,[object Object],[object Object]
Q & A

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