Sibelicious summary
Inhoud
Classical Cooking the Modern Way...............................................................2
Chapter 1 Professional Knowledge Page 9/18...........................................2
Chapter 2 organization and Equipment page 21-38.................................7
Chapter 4 Foods (73 t/m 77, 93 t/m 95, 101 t/m 103, 109 t/m 113).......16
Chapter 5 The menu (193 t/m 208)........................................................26
Chapter 6 Kitchen Accounting.................................................................35
Food & Beverage........................................................................................37
Chapter 1 F&B operations and management..........................................37
Chapter 2 concept development.............................................................40
Chapter 3 product development.............................................................42
Chapter 5 food production......................................................................45
Chapter 6 beverage provision.................................................................48
Chapter 8 events conferencing and banqueting.....................................49
The rooms department..............................................................................50
Terminology................................................................................................72
1
,Classical Cooking the Modern Way
Chapter 1 Professional Knowledge Page 9/18
1.3.1 bacteria
Bacteria, molds and yeast are the most important microorganism to
consider.
Bacteria: Are extremely small, single-celled living organisms, which are
not visible to the human eye. Bacteria appear round, rod-shaped or
spiral-shaped. Bacteria reproduce by cell division. The cell doubles in
size, separates in the middle to form two complete cells, then split apart.
For bacteria to multiply they need:
Time: most need only 20 to 30 minutes to multiply.
Food: Bacteria prefer protein- and carbohydrate-rich foods that are
not too salty or too sweet and not acidic. Bacteria prefer a PH of 8.5 to 4.5.
Warmth: Bacteria prefer temperatures between 10 to 50 degrees
Celsius (50 to 120F). At temperatures below 0 degrees Celsius or above 65
degrees Celsius growth practically stops.
Moisture: Bacteria need this to multiply. The available moisture content
of a food product must be at least 20 percent to host bacteria.
Heat destroys bacteria. Bacteria can’t handle temperatures between 65
and 100 degrees Celsius and die. Some types like Clostridium
Botulinum, can survive such temperatures. Heating foods to 120 degrees
Celsius for at least twenty minutes kills these spores. However, toxins
already present in the food will not be destroyed by normal cooking
temperatures.
Using Bacteria
Microorganisms multiply in food products (required in some production of
certain foods, like yogurt, sour cream, cheese and sausages because they
enhance the flavor) but they are essential for the decomposition of dead
plants and animal. They help with purifying lakes and streams and in the
decomposition of waste in sewage. In the human body they protect
against the multiplication of disease-causing pathogens. And they are
used in medicines and drugs.
Harmful Bacteria
Cause food spoilage and illness. They breaking down proteins, sugars and
fats. Example E. Coli is one type of spoils food. This example presents
2
,huge numbers in human feces (gram of feces contains about 1 million E.
Coli). E. Coli usually has human or animal intestinal track as a source.
Staphylococci include pathogens that infect sores, cuts, rashes, and boils.
They are present in the mouth and nasal passages. As staphylococci
multiply and die, they leave a toxin behind that is highly heat-resistant.
Eating food with these bacteria can cause nausea, vomiting, diarrhea,
cramps and death.
Salmonella reproduces rapidly in non-refrigerated food products.
Salmonella does not produce toxins in food, instead the toxin in salmonella
is released during the body’s digestive process.
1.3.2. Molds (schimmel)
Molds, the largest of the food-borne microorganisms. Molds are visible as
fuzzy patches of various colors on food, walls, ceilings and furnishings.
Molds are asexual but do require oxygen to multiply. Molds reproduce by
forming microscopic spores (seeds), which find their way into foods
through the air or via hands or other objects that contact food. The spores
form a mycelium which spread its many threadlike branches into foods and
removes valuable nutrients and they change the taste and flavor of foods,
leaving a musty taste or odor. Molds are killed by heat above 60
degrees Celsius. Mold toxins are heat-stable and will not be destroyed by
normal cooking temperatures.
To multiply molds, need:
- Time molds reproduce more slowly than bacteria or yeast do.
- Food molds prefer to grow on sour (acidic) foods but can grow on all
foods, even on very dry, if the PH is between 3 and 7.
- Warmth Preferred temperature of molds is between 22 and 25
degrees Celsius, but they can grow in temperatures as low as -12
Celsius. Toxin-forming molds prefer temperatures from 30 to 40 Celsius.
- Moisture Molds can exist in an environment that has as little as 12
percent moisture. It is thus very important to protect foods from mold by
storing them in dry rooms.
Harmful
Some molds penetrate the food host deeply and leave cancer-causing and
toxins (aflatoxins, which cause liver malfunction) waste behind. These
wastes are not destroyed by cooking or other preparation methods.
1.3.3. Yeasts gist
Yeasts are single-celled organisms that are round, spherical or oval. Like
molds they are fungi. Yeast cells are ten times larger than bacteria’s.
3
, They are important in fermentation. Yeasts multiply by a process called
budding. When yeast cells bud, they form a bulge that grows quickly into
a daughter cell. (een deel vd cel scheidt zich af van de rest) Some
separate at this stage, others remain connected. The new cell also buds,
forming more cells.
Yeasts need oxygen to grow. In the absence of oxygens, cells grow very
slowly. Yeasts are destroyed at temperatures above 60 degrees Celsius.
Yeasts can be beneficial, like baker’s yeast. Baking yeast multiplies best at
25 to 27 degrees Celsius. The best temperature for fermentation is from
30 to 35 degrees Celsius. People use yeast also in alcoholic
beverages. And special strains of yeast are added to some cured
sausages to improve color, flavor and taste.
To multiply yeast needs:
Time yeasts can double in volume in from 30 minutes to 2 hours.
Food prefers foods high in glucose (PH 3 to 7). They convert the sugar,
through fermentation, into alcohol and carbon dioxide.
Warmth yeasts multiply at temperatures between 15 and 35 degrees
Celsius. Many prefer 22 to 25 degrees Celsius.
Moisture like bacteria, yeasts need food that is at least 20 percent
moisture.
Harmful Yeast
This cause food spoilage. Vulnerable foods are high in both liquid and
sugar (fruit juices, compotes). Typical sign of yeast contamination are the
formation of gas bubbles, foam and cloudiness.
1.3.4. Causes of food-borne illness
Products should be inspected daily for freshness and edibility, especially
highly perishable foods. Causes of food borne illnesses are:
- Unclean hands and fingernails, infected wounds, dirt attached to wrist
watches, rings and other jewelry.
- Coughing, sneezing, nose picking, seasoning and tasting foods with
fingers.
- Dirty utensils, dishes, appliances, equipment, cleaning rags, sponges and
brushes
- Contaminated work surfaces (cutting boards)
- Touching pets
- Roaches, flies, mice, rats and insects
- Leaving raw products or prepared dishes for long periods at room
temperature
- Defrosting frozen foods incorrectly
4
Inhoud
Classical Cooking the Modern Way...............................................................2
Chapter 1 Professional Knowledge Page 9/18...........................................2
Chapter 2 organization and Equipment page 21-38.................................7
Chapter 4 Foods (73 t/m 77, 93 t/m 95, 101 t/m 103, 109 t/m 113).......16
Chapter 5 The menu (193 t/m 208)........................................................26
Chapter 6 Kitchen Accounting.................................................................35
Food & Beverage........................................................................................37
Chapter 1 F&B operations and management..........................................37
Chapter 2 concept development.............................................................40
Chapter 3 product development.............................................................42
Chapter 5 food production......................................................................45
Chapter 6 beverage provision.................................................................48
Chapter 8 events conferencing and banqueting.....................................49
The rooms department..............................................................................50
Terminology................................................................................................72
1
,Classical Cooking the Modern Way
Chapter 1 Professional Knowledge Page 9/18
1.3.1 bacteria
Bacteria, molds and yeast are the most important microorganism to
consider.
Bacteria: Are extremely small, single-celled living organisms, which are
not visible to the human eye. Bacteria appear round, rod-shaped or
spiral-shaped. Bacteria reproduce by cell division. The cell doubles in
size, separates in the middle to form two complete cells, then split apart.
For bacteria to multiply they need:
Time: most need only 20 to 30 minutes to multiply.
Food: Bacteria prefer protein- and carbohydrate-rich foods that are
not too salty or too sweet and not acidic. Bacteria prefer a PH of 8.5 to 4.5.
Warmth: Bacteria prefer temperatures between 10 to 50 degrees
Celsius (50 to 120F). At temperatures below 0 degrees Celsius or above 65
degrees Celsius growth practically stops.
Moisture: Bacteria need this to multiply. The available moisture content
of a food product must be at least 20 percent to host bacteria.
Heat destroys bacteria. Bacteria can’t handle temperatures between 65
and 100 degrees Celsius and die. Some types like Clostridium
Botulinum, can survive such temperatures. Heating foods to 120 degrees
Celsius for at least twenty minutes kills these spores. However, toxins
already present in the food will not be destroyed by normal cooking
temperatures.
Using Bacteria
Microorganisms multiply in food products (required in some production of
certain foods, like yogurt, sour cream, cheese and sausages because they
enhance the flavor) but they are essential for the decomposition of dead
plants and animal. They help with purifying lakes and streams and in the
decomposition of waste in sewage. In the human body they protect
against the multiplication of disease-causing pathogens. And they are
used in medicines and drugs.
Harmful Bacteria
Cause food spoilage and illness. They breaking down proteins, sugars and
fats. Example E. Coli is one type of spoils food. This example presents
2
,huge numbers in human feces (gram of feces contains about 1 million E.
Coli). E. Coli usually has human or animal intestinal track as a source.
Staphylococci include pathogens that infect sores, cuts, rashes, and boils.
They are present in the mouth and nasal passages. As staphylococci
multiply and die, they leave a toxin behind that is highly heat-resistant.
Eating food with these bacteria can cause nausea, vomiting, diarrhea,
cramps and death.
Salmonella reproduces rapidly in non-refrigerated food products.
Salmonella does not produce toxins in food, instead the toxin in salmonella
is released during the body’s digestive process.
1.3.2. Molds (schimmel)
Molds, the largest of the food-borne microorganisms. Molds are visible as
fuzzy patches of various colors on food, walls, ceilings and furnishings.
Molds are asexual but do require oxygen to multiply. Molds reproduce by
forming microscopic spores (seeds), which find their way into foods
through the air or via hands or other objects that contact food. The spores
form a mycelium which spread its many threadlike branches into foods and
removes valuable nutrients and they change the taste and flavor of foods,
leaving a musty taste or odor. Molds are killed by heat above 60
degrees Celsius. Mold toxins are heat-stable and will not be destroyed by
normal cooking temperatures.
To multiply molds, need:
- Time molds reproduce more slowly than bacteria or yeast do.
- Food molds prefer to grow on sour (acidic) foods but can grow on all
foods, even on very dry, if the PH is between 3 and 7.
- Warmth Preferred temperature of molds is between 22 and 25
degrees Celsius, but they can grow in temperatures as low as -12
Celsius. Toxin-forming molds prefer temperatures from 30 to 40 Celsius.
- Moisture Molds can exist in an environment that has as little as 12
percent moisture. It is thus very important to protect foods from mold by
storing them in dry rooms.
Harmful
Some molds penetrate the food host deeply and leave cancer-causing and
toxins (aflatoxins, which cause liver malfunction) waste behind. These
wastes are not destroyed by cooking or other preparation methods.
1.3.3. Yeasts gist
Yeasts are single-celled organisms that are round, spherical or oval. Like
molds they are fungi. Yeast cells are ten times larger than bacteria’s.
3
, They are important in fermentation. Yeasts multiply by a process called
budding. When yeast cells bud, they form a bulge that grows quickly into
a daughter cell. (een deel vd cel scheidt zich af van de rest) Some
separate at this stage, others remain connected. The new cell also buds,
forming more cells.
Yeasts need oxygen to grow. In the absence of oxygens, cells grow very
slowly. Yeasts are destroyed at temperatures above 60 degrees Celsius.
Yeasts can be beneficial, like baker’s yeast. Baking yeast multiplies best at
25 to 27 degrees Celsius. The best temperature for fermentation is from
30 to 35 degrees Celsius. People use yeast also in alcoholic
beverages. And special strains of yeast are added to some cured
sausages to improve color, flavor and taste.
To multiply yeast needs:
Time yeasts can double in volume in from 30 minutes to 2 hours.
Food prefers foods high in glucose (PH 3 to 7). They convert the sugar,
through fermentation, into alcohol and carbon dioxide.
Warmth yeasts multiply at temperatures between 15 and 35 degrees
Celsius. Many prefer 22 to 25 degrees Celsius.
Moisture like bacteria, yeasts need food that is at least 20 percent
moisture.
Harmful Yeast
This cause food spoilage. Vulnerable foods are high in both liquid and
sugar (fruit juices, compotes). Typical sign of yeast contamination are the
formation of gas bubbles, foam and cloudiness.
1.3.4. Causes of food-borne illness
Products should be inspected daily for freshness and edibility, especially
highly perishable foods. Causes of food borne illnesses are:
- Unclean hands and fingernails, infected wounds, dirt attached to wrist
watches, rings and other jewelry.
- Coughing, sneezing, nose picking, seasoning and tasting foods with
fingers.
- Dirty utensils, dishes, appliances, equipment, cleaning rags, sponges and
brushes
- Contaminated work surfaces (cutting boards)
- Touching pets
- Roaches, flies, mice, rats and insects
- Leaving raw products or prepared dishes for long periods at room
temperature
- Defrosting frozen foods incorrectly
4
