Catering 5 product knowledge by Catharine Snell

Catering On Board Ship series

5. Product Knowledge

Warning: All rights reserved. Any unauthorised copying, hiring, lending, exhibition, diffusion, sale, public performance or other exploitation of this video and accompanying workbook training package is strictly prohibited and may result in prosecution. © Videotel MMXIII This video and accompanying workbook training package is intended to reflect the best available techniques and practices at the time of production. It is intended purely as comment. No responsibility is accepted by Videotel, or by any firm, corporation or organisation who or which has been in any way concerned with the production or authorised translation, supply or sale of this video and accompanying workbook training package for accuracy of any information given hereon or for any omission herefrom.

CATERING ON BOARD SHIP SERIES 5. product Knowledge A VIDEOTEL PRODUCTION

In association with Garretts International Ltd

The Producers would like to acknowledge the assistance of the Master, officers and crew of MV CMA CGM Coral B W Fleet Management CMA CGM HO / CMASHIPS International Maritime Organization (IMO) Lloyds Register National Marine Facilities Sea Systems Outside Catering Hire Paris MoU Rentokil UK Vroon Shipmanagement Wallem Shipmanagement Print Author: Sheila Brownlee Script Writers: Sheila Brownlee, Adrian Hedley Video Directors: Adrian Hedley, John Lyte SerieS Producer: Ron Branscombe

Catering on Board Ship â&#x20AC;&#x201C; 5. Product Knowledge

Contents About the CATERING ON BOARD SHIP SERIES 5 1. INTRODUCTION

2. MEAT

3. FISH

4. PULSES

5. CARBOHYDRATES

6. VEGETABLES AND FRUIT

7. HERBS

8. SPICES

9. STORING AND THAWING

10. POINTS TO REMEMBER

11. REFERENCE

12. ASSESSMENT QUESTIONS

13. ASSESSMENT ANSWERS

About the CATERING ON BOARD SHIP SERIES Overall aims for the series A ship needs a well fed crew. Seafarers who eat healthily are more contented, more productive and less likely to make mistakes. A diet based on freshness, safety, balance and moderation is a vital part of seafarers’ welfare on board. The CATERING ON BOARD SHIP SERIES is a joint production by Garrets International Ltd and Videotel and its aims are to: • • • •

emphasise the importance of diet to health motivate cooks to plan and produce healthier and more varied meals raise standards of catering department efficiency minimise the incidence of food related illness on board through improved hygiene

This production has been made for the benefit of as wide an audience as possible, and it may therefore cross various religious boundaries. Audience The series is mainly aimed at the catering departments on cargo ships, though some programmes will also benefit Masters, senior officers and crew. About the series The package consists of 10 programmes with workbooks. It can be used either by individuals or, if time allows on your ship, in group training sessions. The programmes are: 1 – The Galley Inspection 2 – Menu Planning and Cost Control 3 – Management and Record Keeping 4 – Healthy Eating Guidelines 5 – Product Knowledge 6 – Kitchen Equipment 7 – Basic Soups, Stocks and Sauces 8 – Wet Heat Cooking Methods 9 – Dry Heat Cooking Methods 10 – Bread, Pastry and Basic Puddings About the Catering on Board Ship Series

Catering on Board Ship – 5. Product Knowledge The good practice featured in these programmes The procedures shown in the CATERING ON BOARD SHIP SERIES are considered by the industry as good practice, and should be followed as closely as possible. Programme 5 – Learning objectives This programme is intended to increase cooks’ knowledge of food products, with a view to enabling them to create more varied menus, and to improve catering efficiency and cost-effectiveness.

About the Catering on Board Ship Series

1. INTRODUCTION 1.1 The benefits of knowing more about food When the cook has in-depth knowledge about cuts of meat, types of fish, herbs, spices, pulses and grains, and how to use and preserve them, they can prepare more varied meals for the crew and make the catering budget stretch further.

1.2 Crew’s cultural, religious and health needs Better product knowledge should also help the cook to meet the crew’s cultural, religious and health needs and their culinary preferences. Some crew members may be vegetarian or vegan. Others may not eat a particular meat for cultural reasons, or because their religion forbids it. Sometimes the meat must be from animals slaughtered in an approved way – for example, the Halal method required by Islam. Some nationalities have strong preferences for certain foods, such as rice, or cured meats. Some people may have food allergies or intolerances and may not be able to eat certain types of food – dairy, products containing gluten (bread, pasta, etc.), seafood or nuts.

Introduction

Catering on Board Ship – 5. Product Knowledge

2. MEAT 2.1 Introduction Often, cooks order the leaner, more expensive kinds of meat because they feel that they are higher quality. But the cheaper cuts of meat can be just as tender and full of flavour when cooked in the right way – for a long time at a low temperature.

2.2 The cuts of meat Knowing the cuts of meat and where they come from on the animal is a good guide to tenderness and quality: • ‘Prime’ cuts on the hindquarters are tender because they are less exercised and therefore have less muscle • ‘Coarse’ cuts from the neck, legs and forequarters have harder fibres but are suitable for braising and stewing Joints from a hindquarter of beef: • shin – for stewing and consommé • topside and thick flank – for roasting, braising, stewing • silverside – normally pickled in brine then boiled • rump – used for grilling and frying as steaks or in pies • sirloin – for roasting, grilling and frying as minute steaks, entrecote, porterhouse and T-bone steaks • fillet – for roasting, grilling and frying as chateaubriand, fillet steaks, tournedos Joints from a forequarter of beef: • fore and middle rib – for roasting and braising • chuck rib – for stewing and braising • brisket - pickled in brine and boiled then pressed • shank – for consommé Joints of lamb: • shoulder and breast – for stews, roasting • neck – for stewing • saddle of lamb • loin of lamb • lamb chops

Meat

Joints of pork: • leg – for roasting, boiling • loin – for roasting, bone in or out • spare rib – for roasting, pies • shoulder – for roasting, pies • belly – for slow roasting or casseroles

2.3 Poultry Poultry may be cut into wings, breast, thighs and drumsticks. Chicken and turkey are sometimes prepared as a crown for roasting when a smaller amount of meat is required. Chicken can be roasted, boiled, fried/sautéed, braised, steamed, curried, fricasseed or made into a pie. Turkey is normally roasted or cooked as escalopes. Leftovers are often curried or made into a casserole. Duck can be roasted, made into cassoulet (a slow cooked French casserole), or served with pancakes as in ‘Peking Duck’. Goose is usually roasted.

2.4 Storage and preparation Meat can be kept chilled, just above freezing point, for a few days. It can also be frozen until needed, but large quantities could need up to 72 hours in a refrigerator to defrost completely. Poultry must be thoroughly thawed before cooking. The temperature at the centre of the bird must reach 75ºC at the thickest part of the breast to kill off the pathogens that could cause food poisoning.

Meat

Catering on Board Ship – 5. Product Knowledge

3. FISH 3.1 Introduction Fish is healthy food – a good source of protein, minerals and vitamins. It is also an economical choice as it takes very little time to cook and so saves on fuel. Fish can be categorised as white, oily and shellfish. White and oily fish can further be divided by their shape: round (like tuna) or flat (such as flounders).

3.2 Choosing sustainable fish Because the ocean’s fish stocks have been depleted, only sustainable fish should be ordered. A fish is considered sustainable if it: • • • • • • • •

is not endangered is not overfished is caught using approved fishing methods has a good/approved location of catch has healthy stock levels reproduces and reaches maturity quickly (1-3 years) is caught using methods that don`t damage underwater habitats is not intensively farmed

Fish to buy: pollock whiting coley pouting bib flounder dab mackerel sardines scad (horse mackerel) pilchard herring bonito skipjack tuna blue runner

Fish

yellow croaker drum fish red gurnard tilapia Fish to avoid: grouper halibut wahoo marlin/swordfish belt fish Atlantic cod most tuna species black pomfret mahi mahi/dorado (depending on the fishing method) For more information about sustainable fish species, go to the Marine Stewardship Council website www.msc.org.

3.3 Storage Fresh fish should be used as soon as possible. Frozen fish should be stored at between -18 ºC and -20ºC. To defrost it, place it in a refrigerator overnight.

3.4 Preparation and cooking Whole fish will need to be washed under cold running water and trimmed, to remove the head, fins and scales. Fish should not be overcooked, as it can dry out and lose its nutritional value very quickly. Recommended methods are: Frying and grilling – for fillets or even whole fish as long as they are small. Stir-frying – quick and tasty. Works well with firm fleshed fish. Can be a healthy option when little oil is used. Poaching (cooking the fish in liquid that is just below boiling point) – another healthy option. Roasting – suitable for thick cuts or whole fish.

Fish

Catering on Board Ship – 5. Product Knowledge

4. PULSES 4.1 Introduction Pulses (also known as ‘legumes’) are cheap and convenient to use for dips, soups, and vegetarian casseroles. They should be served to vegetarians and non-vegetarians as they are nutritious and add body to a dish. In the pulse family are: • • • • • • • • •

chick peas kidney beans butter beans moong beans yellow and green split peas haricots (also known as navy beans) borlotti beans cannellini beans lentils (red, green, black, puy)

4.2 Storage and preparation Pulses can be bought in 5kg bags and stored in an ice cream tub or bin. Some need soaking and then a long cooking time. Others, like red lentils, need no soaking and are ready to eat in about fifteen minutes.

Pulses

5. CARBOHYDRATES 5.1 Introduction To provide variety in carbohydrates, you could alternate the different forms – rice, potatoes, pasta, bread, bulgur, couscous, etc.

5.2 Rice Rice is available in several varieties: • Long grain rice such as basmati is fragrant and remains whole after cooking • Medium grain rice becomes stickier when cooked and is used in risottos and sweet dishes • Short grain is good for rice pudding Rice safety Leftover cooked rice must be chilled as quickly as possible to reduce the risk of bacteria multiplying.

5.3 Potatoes Potatoes also come in many different varieties which are often distinguished by how ‘waxy’ or ‘floury’ they are. Floury potatoes are drier, contain more starch and are normally used for baking. Waxy potatoes have a firmer consistency and are best for boiling or in salads, as they hold their shape better. To store potatoes, keep them in a cool, dark place. If they are exposed to light, they may turn green and must either be thrown away or have the green parts trimmed. The greenness is an indication that there may be glycoalkaloids present, and these can be toxic.

5.4 Pasta Why not try some new forms of pasta? Long pasta: • tagliatelle • spaghetti

Carbohydrates

Catering on Board Ship – 5. Product Knowledge Short pasta: • • • • •

rigatoni penne farfalle fusilli orecchiette

Sheet pasta: • cannelloni • lasagne Other types: • small pasta, such as ditalini, for soups • gluten-free (for people with digestive problems) • wholemeal pasta, full of healthy fibre

5.5 Bulgur (also spelled ‘bulghur’) Bulgur is a cereal made from the hulled grains, usually from durum wheat. It is popular in European, Middle Eastern and South Asian cooking, including tabouleh salad and kibbeh. It can be used as an alternative to rice pilaf, and added to soup and bread. In Turkey, bulgur is cooked in chicken stock, with or without noodles, or cooked with a tomato, onion and red pepper sauce.

5.6 Couscous Couscous is a staple North African dish, made from semolina (very small durum wheat grains). It is normally served with a stew made from meat, pulses or vegetables spooned over it. Prepare couscous either by steaming or pouring in boiling water or stock and leaving for a few minutes.

Carbohydrates

6. VEGETABLES AND FRUIT 6.1 Vegetable varieties Crews will welcome variety in vegetables and salads and there are dozens you can choose from, including: • • • • • • • • • • • • • • • • • • • • •

cabbage (green, red, black) kale chard (also known as Swiss chard, silver beet, seakale beet) Brussels sprouts beetroot carrots peas green beans sugar snaps mangetout (snow peas) broccoli artichokes okra courgettes (zucchini) aubergines (eggplants) sweet potatoes cauliflower bitter gourd leeks pak choi spinach

Crews will also appreciate variety in how vegetables are cooked – steaming (a healthy method), boiling, roasting, braising and stir-frying.

6.2 Vegetable preparation and storage Fresh vegetables and salads will need to be washed before eating or cooking. All fresh vegetables except potatoes should be stored in a refrigerator at 1ºC to 5ºC to keep them fresh. An ethylene absorbing tube or filter in the refrigerator can double the shelf life of vegetables. Most vegetables can be frozen, but some (e.g. beetroots and courgettes) will need to be thoroughly cooked beforehand. Tomatoes cannot be frozen as it breaks down

Vegetables and Fruit

Catering on Board Ship – 5. Product Knowledge their cell structure and they go soft. Freezing does not work for bananas either – they blacken. Other vegetables, like green beans, will have to be prepared for freezing by ‘blanching’, which is boiling at a high heat for a minute or two.

6.3 Fruit Stock up on seasonal fruits and offer them at every meal and break time, including breakfast. As a general rule, most fruits, except for soft fruits such as berries, can be stored at room temperature.

Vegetables and Fruit

7. HERBS 7.1 Introduction Herbs add flavour to a dish, and are therefore a healthy, as well as tasty, replacement for salt. There are two basic types of herb: hard and soft. Hard herbs can be added to a dish and left to cook for a long time, such as: • • • •

rosemary bay leaves sage thyme

Soft herbs should be added after cooking and include: • • • • • •

basil parsley mint oregano dill coriander (cilantro)

With fresh herbs, you will need about three times the quantity that you would have used with dried.

7.2 Storage Herbs can be bought dried or fresh. Fresh herbs can be kept in good condition in the refrigerator for up to a week. First wash them in cold water, dry them and roll them in a paper towel. Then put them in a re-sealable bag and mark them with the name and date. Bulk buys of fresh herbs can be frozen. Wash, chop and dry them, then put them into a marked tub in the freezer. When you want to use some, you can just pick out the amount you need.

Herbs

Catering on Board Ship – 5. Product Knowledge

8. SPICES 8.1 Introduction While herbs are the leaves of plants, spices are the seeds, pods, flowers, buds, fruits, roots or bark. The flavours of spices may be earthy (e.g. cumin, turmeric), hot (e.g. peppercorns, ginger, wasabi), sweet (e.g. vanilla) or aromatic (e.g. cinnamon, nutmeg, cardamom). Sweet and aromatic spices go well in sweet dishes such as cakes, cooked fruit or frozen desserts like kulfi, but can also enhance savoury dishes like stews and curries. Some popular spiced dishes are béchamel with mace, potatoes with saffron, stir-fries with star anise, Thai chicken soup with galangal, apple strudel with cinnamon, rice pudding with nutmeg, custard tart with vanilla. Spices are often used in combinations: • coriander, cumin, turmeric, fenugreek, chili peppers – in curries • paprika, cayenne pepper, garlic – in Cajun cooking • dried chili peppers, garlic, coriander, caraway seeds, cumin – in Tunisian harissa • cinnamon, cardamom, coriander, ginger, nutmeg, mace, cayenne pepper – in ras el hanout in North African cooking Spices can be bought ground or whole.

8.2 Storage and preparation Store spices in a cool, dry place. Whole spices can be stored for up to two years. Ground spices start losing their flavour after a few months. While ground spices can be added at any stage of the cooking, whole spices need to be simmered slowly. If using whole spices like cinnamon sticks, cardamom pods, star anise or cloves, remember to remove them from the dish before serving. Some spices, like root ginger, need to be grated; others, like cumin or coriander seeds or cloves, can be ground to produce a fresher, better flavour than the ready-ground version. First, dry toast the spices by gently warming them in a pan for a minute or two. Be careful not to burn them as this will spoil the flavour. As soon as the aroma is released, remove the pan from the heat and grind the spices using a pestle and mortar.

Spices

9. STORING AND THAWING 9.1 Using up food Food that has a ‘use-by’ date must be eaten by that time, or thrown away. Food with a ‘best-before’ date can safely be eaten after that time, but it may not taste as good or be as nutritious. Bear in mind the three-day rule. Cooked food and food from tins that are kept in the refrigerator should be eaten in three days or thrown away.

9.2 Defrosting Of the different ways to defrost food – in the refrigerator, in water, and in the microwave – the refrigerator is the best in terms of food safety and maintaining quality. Water can wash away nutrients and affect the texture. The microwave is not recommended as it is not possible to see whether the food has been completely defrosted. The process of freezing does not kill bacteria, so any food that has been thawed should be cooked or eaten in 24 hours. Do not refreeze leftover food that has previously been frozen, as bacteria will breed when defrosted a second time. For more information about thawing food, see Part 2: Delivery, Storage, Preparation and Cooking of the Videotel Food Safety Series.

Storing and Thawing

Catering on Board Ship – 5. Product Knowledge

10. POINTS TO REMEMBER • Certain cuts of meat are more suited to certain cooking methods than others. • Cheaper cuts of meat can have more flavour and tenderness than expensive cuts, if cooked long and slow. • Fish has to be cooked quickly or it will dry out and lose its flavour, and it is recommended to buy non-endangered fish species. • Rice comes in long, medium and short grain, each type suited to different dishes. • Try out different pasta dishes and grains to add variety to the crew’s carbohydrate intake. • Choosing a range of vegetables and ways to cook them will make your menu more interesting. • Herbs and spices add flavour and intensity to many dishes. • Take care when storing and thawing foods to ensure that they are safe to eat.

Points to Remember

11. REFERENCE Regulations and guidance Maritime Labour Convention, MLC 2006 (as amended) International Labour Organization Convention 147 concerning Minimum Standards in Merchant Ships COSWP (Code of Safe Working Practices for Merchant Seamen) Chapter 14 Food preparation and handling United States Coast Guard COMMANDANT INSTRUCTION 16711.12A. THE MERCHANT SHIPPING (MINIMUM STANDARDS) CONVENTION, 1976 (ILO 147) AND PORT STATE CONTROL (PSC) Ref: (a) Inspection of Labor Conditions on Board Ship: Guide lines for Procedure EUROPEAN COMMISSION HEALTH & CONSUMER PROTECTION DIRECTORATE -General Guidance document on the implementation of procedures based on the HACCP principles, and on the facilitation of the implementation of the HACCP principles in certain food businesses, November 2005 MGN 397 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels Useful websites and organisations Garrets International Ltd www.garrets.com International Labour Organization www.ilo.org Marine Stewardship Council www.msc.org UK Maritime and Coastguard Agency www.dft.gov.uk/mca/ United States Coast Guard www.uscg.mil Related Videotel programmes Environmental Officer Training Course (Code 864) Food Safety at Sea Series (Code 991-994) Garbage Management – MARPOL Annex V (Edition 2) (Code 627.2) Minimising Fatigue, Maximising Performance (Code 939) Personal Safety in the Galley (Code 557) Shipshape – A Guide to Good Housekeeping Part 3: Accommodation Area and Galley (Code 976)

Reference

Catering on Board Ship – 5. Product Knowledge

12. ASSESSMENT QUESTIONS 1. Cheap cuts of meat can be tender if: a) They are cooked at high temperatures for a long time b) They are cooked at low temperatures for a short time c) They are cooked at low temperatures for a long time d) There is no way of making cheap cuts of meat tender 2. How long could large quantities of frozen meat take to defrost in the refrigerator? a) Overnight b) Up to 24 hours c) Up to 36 hours d) Up to 72 hours 3. ‘Halal’ meat is from animals slaughtered using the method approved by Islam. TRUE or FALSE? 4. To kill off all the pathogens, what temperature should a cooked chicken reach, at the thickest part of the breast? a) 75ºC b) 85ºC c) 95ºC d) 105ºC 5. Frozen fish should be stored at: a) Between -8ºC and -10ºC b) Between -18ºC and -20ºC c) Between -28ºC and -30ºC d) Between -38ºC and -40ºC 6. Frozen fish should be defrosted: a) In the microwave b) At room temperature c) In the refrigerator d) Under running water 22

Assessment Questions

7. Poaching fish means cooking it: a) In liquid just below boiling point b) Slowly in the oven c) Using a wok d) Quickly under the grill 8. Roasting is only suitable for thick cuts or whole fish. TRUE or FALSE? 9. Which type of rice remains whole after cooking? a) No rice remains whole after cooking b) Short grain c) Medium grain d) Long grain 10. Leftover cooked rice should be left overnight at room temperature before refrigerating. TRUE or FALSE? 11. The only vegetable that needs refrigerating is the potato. TRUE or FALSE? 12. ‘Blanching’ vegetables means: a) Cooking in liquid under boiling point b) Roasting in liquid and a few drops of oil c) Boiling at a high heat for a minute or two d) Grilling for 5-10 minutes 13. ‘Hard’ herbs can be added to a dish and left to cook for a long time. TRUE or FALSE? 14. What quantity of a fresh herb do you need to use in cooking, as compared with dried? a) The same amount as a dried herb b) About three times the quantity that you would use with the dried sort c) About a third of the quantity that you would use with the dried sort d) About ten times the quantity that you would use with the dried sort

Assessment Questions

Catering on Board Ship – 5. Product Knowledge 15. Fresh herbs bought in bulk can be frozen. TRUE or FALSE? 16. How long can whole spices be stored for? a) Up to a month b) Up to 6 months c) Up to 12 months d) Up to 2 years 17. Food with a ‘use-by’ date must be eaten by that time, or thrown away. TRUE or FALSE? 18. Cooked food and food from tins kept in the refrigerator should be eaten or thrown away within: a) 12 hours b) 24 hours c) 2 days d) 3 days 19. Which is the best method to defrost food, in terms of food safety and maintaining quality? a) In the refrigerator b) Under running water c) At room temperature d) In the microwave 20. Any frozen food that has been thawed should be eaten or cooked within: a) 12 hours b) 24 hours c) 2 days d) 3 days

Assessment Questions

13. ASSESSMENT ANSWERS Question

Correct Answer

Found in Section

2.1

2.4

True

1.2

2.4

3.3

3.4

True

3.4

5.2

10 11

False Leftover cooked rice must be chilled as quickly as 5.2 possible. False All fresh vegetables except potatoes should be kept in 6.2 the refrigerator.

6.2

True

7.1

True

7.2

8.2

True

9.1

9.2

Assessment Answers

Catering on Board Ship â&#x20AC;&#x201C; 5. Product Knowledge

NOTES

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