HOW TO TACKLE OUR PROJECT
I will analyse my Brief by breaking all of the
information into different sections so it is easier to take
in the information and we can also scan the information
to see which bits are more important and which bits we
can use more than the other pieces.
My research will provide more information about
Cook/Chill products and will help on my way hopefully to a good
grade.
After looking at all my research we will be able to find more design
ideas of what out sweet and savoury products Cook/ Chill products
will look like
If I evaluate my research I can find more ways to complete my
work and also hopefully get a good grade
Jenny Haggis
Analysis
When I did my questionnaire I found out that more people liked
Cook/ Chill Potato Meals such as Cottage Pie rather than Pasta
Lasagne, Rice curry Tikka Masala and pastry Chicken and
mushroom, chicken and sweet corn pie.
I also found out that many more people like Biscuit puddings such
as cheesecakes these seem to be very popular. Rather than the
other following Desserts such as Rice; rice cakes, chocolate
Gateaux, Choux pastry; Chocolate éclairs, choux buns, flaky or
rough-puff pastry that make Eccles cakes, apple turnovers and
Cream horns and lastly Short-Crust pastry such as a Fruit Flan.
I also found out that most people don't pay more than two pound
fifty for any Cook/ Chill product. This includes Sweet and Savoury.
I found out that more people as shown on a bar chart like attractive
packaging, but what did shock me was that some people didn't like
attractive packaging.
RESEARCH OF COOK/CHILL FOODS
Cook/ Chill is a simple, controlled system of food preparation
designed to provide more flexibility in food service. The technique
involves the full cooking of food, followed by rapid chilling and
storage at controlled temperatures. When required, the food must
be reheated thoroughly before service. The production system
itself is simple to operate if well managed, and completed safe
provided the HACCP (Hazard Analysis and Critical Control Point)
guidelines on temperature control are followed.
I By utilizing Cook/ Chill technology, meals can be prepared,
cooked, chilled and rethermatilized with little or no nutritional loss
and without altering its appearance, or taste.
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The Cook/ Chill systems are as follows:
Simple to operate
Profitable
Time saving
Productive
Flexible
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Most importantly, blast chill technology can improve time saving
and make it easier for operations to comply with food quality
regulations.
The flexibility of the system allows you to prepare a greater
selection of dishes.
A Cook/ Chill system allows you to use most recipes without
alteration.
Cook/ Chill can make your operation more efficient while offering
people greater choices and a lot better services
If you are already serving hot food, the only additional equipment
you will require for a small to medium sized Cook/ Chill operation
is a good sized blast chiller. You will also need a suitable reach in
or walk in refrigerator for the storage or for the finished products
As with any cooking operation, a Cook! Chill system requires care
to ensure that the food does not become exposed to harmful
bacteria. It is easiest to view a Cook! Chill system as a series of
stages. Each of these should be regarded as equally important to
guarantee food safety, and good quality food dishes.
Stages of the cook/chill process
RAW MATERIALS
Buy from reputable suppliers
Choose good quality
STORAGE
Raw materials should be stored at recommended temperature and
humidity levels, in accordance with HACCP
PREPARATION
Raw materials should be prepared in areas separated from
cooking and post cooking areas
COOKING
The core temperatures of food must reach 160 degrees
Fahrenheit and should be held at this temperature for no less than
2 minutes, use a probe thermometer inserted into the slowest heating
point, normally the centre.
PORTIONING
Once the food is cooked, the chilling process must start as soon as
possible, and at most within 30 minutes. This leaves time for
portioning prior to chilling. Handling of the food must also be at the
minimum.
BLAST CHILL
The rapid chilling process must begin with 30 minutes of cooking
being completed. Once in the chiller, the food must be chilled to a
temperature between 32 degrees Fahrenheit and 38 degrees
Fahrenheit within 90 minutes. Foods such as joints of meat can be
chilled below 50 degrees Fahrenheit within 150 minutes before
portioning and finally chilling.
STORAGE
Cook/ Chill foods should be stored in a cabinet designed for the
purpose
Pre- cooked chilled food should be stored between 32 degrees
Fahrenheit and 38 degrees Fahrenheit for a period up to 5 days
If the storage temperature rises over 40 degrees Fahrenheit the
food should be consumed within 12 hours .
.I Food should be clearly labelled with a description, production date
and expiration date.
An inventory rotation system should be operated.
DISTRIBUTION
Pre-cooked chilled foods must remain in their chilled state (32
degrees Fahrenheit to 38 degrees Fahrenheit until they reach the
regeneration site.
If storage temperatures rise to 50 degrees Fahrenheit the food
should be consumed within 12 hours.
RETHERMALIZA TION
Cooked and chilled foods that are to be eaten cold should be
consumed within 30 minutes after removal from storage.
Reheating must take place close to the point of consumption.
The core temperature of the food must reach at least 160 degrees
Fahrenheit and be held at this temperature for at least 2 minutes.
Reheated food that has cooled should be destroyed.
SERVICE
Once food has been reheated to the required temperature, it
should be consumed as soon as possible and preferably within 15
minutes of reheating.
The temperature of the reheated food should be allowed to drop
below 150 degrees Fahrenheit.
Design Specification
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The product must be provided for more than one person.
The product must be suitable to cook/chill or there would
be no point making it for a cook/chill range.
It must have a good texture or more people would be put
off the idea of buying the product.
No bacteria should be able to contaminate the cooked
product, so it should be kept in a air tight container
The picture on the front of the packaging should look
exactly the same to what is inside.
It should look appetising so more people would be
encouraged to buy the product.
It should cost no more than £1.50-£2.00 so more
customers would buy the product.
Customers shouldn't have any problems opening my
product, but the product's packaging should not open
during transit.
The packaging should allow the food to be kept dry; if the
product was being unloaded on a wet day then no water
should get through to the food.
My product should be handled hygienically at all times
especially during the making of the product (e.g. Washed
hands before touching ingredients.)
My product should also be low in fat and not have too
much sugar, so diabetics and people on diets can enjoy
the product as well as all the other people.
The product should taste good or it would put many more
people of buying it
The packaging should be eye catching with bright colours
not dull, so it catches the customer's attention.
Profiteroles with plain whipped cream
Recipe
150mI water
50g butter or margarine
65g Plain Flour (sifted)
Pinch of salt
2 eggs beaten
Chocolate sauce
100g plain chocolate broken into pieces
2 * 15ml spoons of brandy
50g icing sugar, sifted
25g unsalted butter
Filling
300ml double cream
25g icing sugar, sifted
Method
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Put the water in the pan with the butter or margarine and heat gently until the fat has
melted. Bring to the boil and, when bubbling vigorously, remove from the heat and
immediately add the flour all at once. Beat quickly with a wooden spoon until the mixture
forms a ball and draws away from the sides of the pan.
Leave the mixture to cool slightly, and then beat in the eggs a little at a time until the
pastry is smooth and glossy.
Put the mixture in a piping bag fitted with a 1.25 plain inch nozzle and pipe around 24
small rounds of pastry on lightly greased baking sheets. Space the rounds well apart to
make room for expansion during cooking.
Bake just above the centre of a pre- heated oven for 15-20 minutes.
Make the chocolate sauce by putting all the ingredients in a heatproof bowl standing over
a pan of gently simmering water. Heat gently until all the ingredients are melted and a
smooth sauce is formed, stirring with a wooden spoon. Remove from the heat, pour into
a serving jug and leave to cool
When the Profiteroles are well-risen and golden brown in colour, remove from the baking
sheets. Make a small slit in each side of the Profiteroles and leave to cool on a wire
cooling rack.
Make the filling by whipping the double cream with a hand whisk.
Put the whipped double cream into a piping bag with a small nozzle and pipe the cream
into the slits on the sides of the Profiteroles.
Pile the Profiteroles up on a serving plate and then drizzle the chocolate sauce over the
top of them
Evaluation
I thought the Profiteroles were quite a hard product to make, the Profiteroles did not rise as I had
hoped, I had also failed to beat enough air into the mixture in doing this they were not as light and
fluffy as choux pastry should be they were soft but not soft enough, the whipped cream made
quite a lot of difference it made the texture and appearance of them look a lot more appetising so
that if they were to be put on a shelf then many more people would buy them, the chocolate
sauce drizzled over the top made the Profiteroles look deliciously tempting.
Developments of products made
For the second development I made a plain sponge without cocoa and
I used whipped double cream, for the filling combined with grapefruit
and pear together, I sifted icing sugar over the top for decoration. I
liked the cocoa but I found out that the sponge cracked a lot more
when cocoa was used this is why I haven't used it for making the
second product.
EVALUATION
I thought that not using the cocoa was a good idea because I had
noticed that when cocoa was used the cake cracked a lot more than it
!" does without the cocoa. I also thought using grapefruit and pear
together was a little bit odd, but I thought I would try it anyway, when
I tasted the product it was delicious but it was a little tangier than
usual, it looked very appetising and very tasty when I had decorated
and finished it.
Development of final product
For my final development I made a plain sponge again without the
cocoa and for the filling I used whipped double cream and fresh,
seedless red and green grapes sliced I hand whipped the double cream
in this and all of the making of the products so that the cream
wouldn't curdle if mixed too much.
EVALUATION
I thought the final product was excellent because the plain sponge was
light and fluffy and the double cream went really well with the fresh
seedless red and green grapes, it tasted and looked really nice and
appetising my family and I thought it was one of the best dessert and
sponges that I had done for a long time. I don't think I could have
improved the product in any other way.
Final Evaluation
The final product was successful, I liked the whipped double cream
combined with the red and green grapes, I thought they were a very
good combination, my original intentions were to make a product that
could be put on the shelf to be sold to people in the supermarkets.
I used 300ml double cream whipped, Red and green grapes, 75g Plain
Flour, 75g Caster Sugar, 3 eggs, 50g sifted icing sugar.
My product has been successfully packaged in a red and black
patterned box with a clear plastic lid that is waterproof and stopped
anything else getting into the box and contaminating the cake.
The cake can be made more cheaply, as I used top of the range ingredients that
cost a lot more because I wanted my product to turn out good and have a good
appearance. There was enough cake to share between 5 people if they were to
have a large piece each. My cake could have been improved by adding more
decoration on the top like grated chocolate or grated fruit rind for appearance and
colours
I used the grapes because I like grapes and they added to the colour
and texture to the filling of the cake. My personal opinion is that
grapes taste nice and many people like them. In my other product I
used cocoa to make the sponge chocolate but I found that using cocoa
made the sponge crack and break when it was being rolled up, when it
was warm and being unrolled to spread the filling over the inside of it.