JOURNAL TRANSCRIPT
MASTERING
CATERING SCIENCE
MACMILLAN MASTER SERIES Banking Basic English Law Basic Management Biology British Politics Business Communication Business Microcomputing Catering Science Chemistry COBOL Programming Commerce Computer Programming Computers Data Processing Economic and Social History Economics Electrical Engineering Electronics English Grammar English Language English Literature Financial Accounting French French 2 German
Hairdressing Italian Japanese Keyboarding Marketing Mathematics Modern British History Modern European History Modern World History Nutrition Office Practice Pascal Programming Physics Practical Writing Principles of Accounts Social Welfare Sociology Spanish Spanish 2 Statistics Statistics with your Microcomputer Study Skills Typewriting Skills Word Processing
MASTERING CATERING SCIENCE S. R. DUDLEY
M
MACMILLAN EDUCATION
Text © S. R. Dudley 1988 Illustrations © Macmillan Education Ltd 1988 Cartoons © R. B. Jackson 1988 All rights reserved. No reproduction, copy or transmission of this publication may be made without written permission. No paragraph of this publication may be reproduced, copied or transmitted save with written permission or in accordance with the provisions of the Copyright Act 1956 (as amended), or under the terms of any licence permitting limited copying issued by the Copyright Licensing Agency, 33-4 Alfred Place, London WClE 7DP Any person who does any unauthorised act in relation to this publication may be liable to criminal prosecution and civil claims for damages. First published 1988 Published by MACMILLAN EDUCATION LTD Houndmills, Basingstoke, Hampshire RG21 2XS and London Companies and representatives throughout the world Typeset by TecSet Ltd, Wallington, Surrey British Library Cataloguing in Publication Data Dudley, S. R. Mastering catering science.-(Macmillan master series) 1. Food 2. Caterers and catering I. Title 641.1 '024642 TX353 ISBN 978-0-333-42134-5 ISBN 978-1-349-19200-7 (eBook) DOI 10.1007/978-1-349-19200-7 ISBN 978-0-333-42135-2 Pbk export
To my parents, Jean and Stan
vii
CONTENTS List of Tables List of Figures List of Plates Acknowledgements Introduction
X Ill XV
xviii XX
xxii
NUTRIENTS IN FOOD
I
1 Food and digestion
1.1 1.2 1.3 1.4
2
Carbohydrates, lipids and proteins
2.1
Why does the body need food? The components of food The digestion and absorption of food The fate of digested food nutrients Exercises
Food sources of carbohydrates 2.2 The structure of carbohydrates 2.3 The function of carbohydrate in the body Dietary requirement 2.4 of carbohydrate 2.5 The effect of preparation and cooking on carbohydrates Lipids (Fats and Oils) 2.6 Food sources of fats and oils 2.7 The structure of fats and oils
3 4 5 8 13
14 14 17 17
17 20 20
CONTENTS 2.8
The function of fats and oils in the body 2.9 Dietary requirements of fats and oils 2.10 The effects of preparation and cooking on fats and oils Proteins 2.11 Food sources of proteins 2.12 The structure of proteins 2.13 The function of protein in the body 2.14 Dietary requirements of protein 2.15 The effects of preparation and cooking on protein Exercises 3 Vitamins, minerals and water
3.1
Introduction to vitamins 3.2 Vitamin A (retinol) 3.3 Vitamin D (calciferols) 3.4 The B vitamins 3.5 Vitamin C (ascorbic acid) 3.6 Introduction to minerals 3.7 Iron 3.8 Calcium and phosphorus 3.9 Potassium, sodium and chlorine 3.10 Iodine 3.11 Other important mineral elements 3.12 Water Exercises
24 24 24 27 27 29 31 31 32 34 34 35 37 37 40 41 41 42 42 44 44 45
ix
4
II
The human diet
4.1 4.2 4.3
A healthy diet Energy in the diet Basal metabolic rate (BMR) 4.4 Physical activity 4.5 Overweight and obesity 4.6 Current nutritional trends 4.7 Fat, sugar and salt 4.8 Alcohol 4.9 Dietary fibre 4.10 Diet and menu planning 4.11 The role of the caterer in nutritiona! policy 4.12 World nutrition Exercises
47 48 49 51 51 53 55 57 58 60 62 62 65
TYPES OF FOOD
5 Foods from animals
6 Eggs, dairy products and fats
5.1 5.2 5.3 5.4 5.5 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8
Introduction Meat Offal Poultry and game Fish Exercises
Introduction Eggs Milk Yoghurt Cream and ice-cream Cheese Butter Suet, lard and dripping 6.9 Margarine 6.10 Cooking oils Exercises
69 69 77 77
78 84 85 85 89 91 92 92 94 94 94 96 96
CONTENTS 7
Plant foods
Introduction
97
Wheat Rice Maize Oats, rye and barley Flour Vegetables 7.7 Leafy vegetables 7.8 Underground stems (tubers) 7.9 Root vegetables 7.10 Pulse vegetables 7.11 Sugar 7.12 Storage of vegetables Fruits and Nuts 7.13 Fruits 7.14 Nuts 7.15 Storage of fruit Exercises
98 100 150 101 101
7.1
Cereals
7.2 7.3 7.4 7.5 7.6
III 8
104 104 106 106 107 109 109 110 110 113
COOKING OF FOOD Heat transfer and methods of cooking
8.1 8.2 8.3 8.4 8.5 8.6 8.7 8.8 8.9 8.10 8.11 8.12 8.13 8.14
Introduction Conduction Convection Radiation Types of cooking Boiling and poaching Steaming Braising and shallow poaching Grilling Roasting and pot roasting Baking Shallow frying Deep frying Changes during cooking Exercises
117 117 120 121 123 123 124 126 126 126 127 127 128 128 133
xi
IV 9
CARE OF FOOD Micro-organisms
9.1 9.2 9.3 9.4 9.5 9.6 9.7 9.8
10
Food spoilage and food poisoning
10.1 10.2 10.3 10.4 10.5 10.6 10.7
11
Food hygiene
11.1 11.2 11.3 11.4 11.5 11.6 11.7 11.8 11.9
Introduction Bacteria Fungi Viruses Protozoa Algae What microorganisms need in order to grow Beneficial effects of micro-organisms Exercises Introduction Food spoilage The prevention of food spoilage An introduction to food poisoning Bacterial food poisoning Foods carrying a high risk of food poisoning Food- and waterborne diseases Exercises Introduction How food is contaminated Food which is contaminated 'on arrival' The food handler Cross-contamination Pests The design of food premises Food hygiene law Cleaning
137 141 144 145 145
145 150 153 154 154 159 160 163
169 170 170 173 173 173 174 177 178 185 190 192
CONTENTS 11.10
12
13
Food storage
Food additives and food labelling
Practical food hygiene Exercises Suggested practical work
198 202 203
12.1 Introduction Short-term storage 12.2 High temperature control 12.3 Low temperature control Long-term storage 12.4 High temperature techniques 12.5 Low temperature techniques 12.6 Dehydration 12.7 Chemical control 12.8 Irradiation 12.9 Packaging 12.10 Storage of cooked meals in mass catering operations Exercises
205
13.1 13.2 13.3 13.4 13.5
219 219 220 221
13.6
Introduction E numbers The use of additives The types of additives Harmful effects of additives Food labelling Exercises
206 206 207 209 211 212 214 215 216 217
225 229 232
233 Multiple-choice Questions 243 Glossary 253 Appendix 1: Units of Measurement Appendix 2a: Recommended daily amounts of nutrients for 255 population groups Appendix 2b: Composition of food per JOOg (raw edible weight)258 266 Bibliography 268 Multiple-choice Answers 270 Index
xiii
LIST OF TABLES 1.1 2.1 2.2 2.3 2.4 2.5 2.6 2. 7 3.1 3.2 4.1 4.2 4.3 4.4 4.5 4.6 5.1 5.2 5.3 5.4 5.5 5.6 6.1 6.2 6.3 6.4 7.1 7.2 7.3 7.4
9 Summary of the main stages of digestion 15 Carbohydrate content per lOOg of various foods 18 Some of the functions of sugar in catering 21 Fat content per lOOg of various foods 28 Protein content per 100g of various foods 30 Essential amino acids Recommended daily amounts of protein for different age 31 groups 32 Types of denaturation 38 The main B vitamins 44 Water content of some foods (percentage) Recommended daily amounts of nutrients for a 4-year-old 48 female child and an active 25-year-old male Recommended resting energy requirements, per kg of body 50 weight with age Average energy requirements per day for various male 51 occupations 52 Energy requirements for various activities 59 Foods containing dietary fibre Recommended daily dietary requirements for an average @ ~tm~l~~~~ 69 Classification of common types of meat 74 Summary of the main effects of cooking on meat 76 Nutritional content of beef, pork and lamb, per 100g 76 Nutritional content of various offals, per 100g 79 Nutritional content of poultry, per 100g 83 Nutritional content of fish, per 100g 86 Main components of a raw hen's egg 89 Composition of fresh cows' milk Variation in composition of various types of cheese, per 93 lOOg Comparison of the content of butter, margarine and low fat 95 spreads, per 100g 101 Nutritional content of various cereals, per 100g 102 Main types of flour 103 Some uses of the main types of flour The vitamin C content of various types of potato, per 100g106
LIST OF TABLES 7.5 7.6 7.7 8.1 8.2 8.3 8.4 8.5 9.1 9.2 9.3 9.4 10.1 10.2 10.3 10.4 10.5 11.1 11.2 11.3 11.4 11.5 12.1 12.2 12.3 12.4 13.1
Composition of some pulse vegetables, per 100g Main types of fruit Nutritional content of various nuts, per 100g Conductors and insulators in catering Advantages of cooking from cold or in hot water Some structural changes in food brought about by cooking Changes in appearance, taste and smell of food Some nutritional losses that occur during cooking Bacteria of relevance to the catering industry Fungi of relevance to food and catering Important temperatures for bacterial growth pH values of some foods Some types of microbial spoilage of food Factors affecting rancidity in fats and oils Food storage A summary of the common food-poisoning organisms Food-borne diseases Cross-contamination and its prevention Fly control A summary of some of the important regulations from the Food Hygiene (General) Regulations, 1970 Antiseptics, disinfectants, sterilants and sanitisers Examples from a cleaning schedule Heat treatment of milk Length of storage for refrigerated foods Chemical preservatives Some advantages and disadvantages of the irradiation of food A summary of the common chemical additives to food
108 109 111 118 124 131 132 132 141 144 147 148 156 158 160 167 171 178 185 191 194 198 209 210 214 215 226
XV
LIST OF FIGURES 1.1 1.2 1.3 1.4a 1.4b 1.5 1.6 1.7 1.8 1.9 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15 3.1 4.1 4.2 4.3 4.4 4.5 5.1 5.2 5.3 5.4 6.1
Drawing of a generalised animal cell Main functions of the food components Breakdown of food molecules Diagram to show the jaws and teeth of a human Diagram to show the incisor tooth in section Diagrammatic representation of enzyme action Movement of food along the alimentary tract Diagrammatic representation of the human digestive system Absorption of and fate of nutrients Control of blood sugar Carbohydrate foods Glucose (a monosaccharide) Maltose (a disaccharide) Starch: amylose and amylopectin Diagrammatic representation of gel formation Foods containing fat Triglyceride structure A saturated fatty acid An unsaturated fatty acid Changes with temperature of butter and corn oil Diagram to illustrate shortening in pastry The emulsion structure of mayonnaise Foods containing protein The sequence of amino acids in a protein Protein structure Water gains and losses from the human body, per day Height and weight 'Risk factors' in heart disease and stroke Atherosclerosis The amount of alcohol in common drinks Diverticular disease Structure of meat Meat from different parts of the animal Changes in myoglobin Structure of fish Structure of a hen's egg
4 5 6 6 6 7 8 10 11 12 15 16 16 16 20 21 22 22 22 25 26
27
28 28 29 45 53 56 56 58 59 70 72 72 80 86
LIST OF FIGURES 6.2 6.3 7.1 7.2 7.3 7.4 7.5 7.6 8.1 8.2 8.3 8.4 9.1 9.2 9.3 9.4 9.5 9.6 9.7 9.8 9.9 10.1 10.2 10.3 10.4 10.5 11.1 11.2 11.3 11.4 11.5 11.6 11.7 12.1 12.2 12.3
Fresh and stale eggs Lecithin as an emulsifying agent Fruits and vegetables come from many parts of a plant Important cereal plants The wheat grain Break rollers Turgor and wilting The cooking of potato, in diagrammatic form Conduction through the base of a saucepan Heat transfer during the poaching of an egg The electromagnetic spectrum The microwave oven The shapes of bacteria Diagrammatic representation of a bacterial cell Bacterial reproduction (binary fission - asexual reproduction) Spore formation in bacteria Asexual reproduction in fungi The effect of temperature on the growth of microorganisms Growth of a bacterial colony from one bacterial cell Growth pattern of a bacterial colony Fermentation Oxidative rancidity Hydrolytic rancidity Numbers of cases of food poisoning in England and Wales between 1970 and 1984 Infective food poisoning Toxic food poisoning Food contaminated 'on arrival' in the kitchen Suitable clothing in the kitchen Cross-contamination An unsuitable kitchen Ventilation flow in a kitchen Diagrammatic representation of detergent action A petri dish containing nutrient agar Structure of a can Freezing of food The main stages in cook-chill and cook-freeze operations
87 88 98 99 100 102 104 105 118 120 121 122 138 139 140 141 144 146 149 150 151 158 159 162 164 165 174 176 178 186 187 192 204 208 211 217
xvii
13.1 13.2 13.3
A foodstuff with many additives! A selection of ingredient lists from common foods A modern food package with additional nutritional information
220 228 231
xviii
LIST OF PLATES A child suffering from rickets (World Health Organisation- WHO) A man suffering from pellagra (World Health Orga3.2 nisation- WHO) Deficiency of vitamin C - swollen and bleeding 3.3 gums, loose and decaying teeth (C. J. Webb) This mother and child are suffering from goitre and 3.4 marasmus respectively (World Health Organisation- WHO) 4.1 A child suffering from kwashiorkor (World Health Organisation- WHO) Cooked fish, showing the flaky appearance (Alan 5.1 Thomas) 8.1 A steam-boiling pan (Zanussi: CLV Systems Ltd) 8.2(a) A forced-air convection oven (Zanussi: CLV Systems Ltd) 8.2(b) Modular cooking tops (Zanussi: CLV Systems Ltd) 8.2(c) Pressure steamers (Zanussi: CLV Systems Ltd) 8.2(d) Salamander grills (Zanussi: CLV Systems Ltd) 9.1 An electron micrograph of a single salmonella cell (x 65,000)- note the 'rod' shape (C. J. Webb) An electron micrograph of a colony of rod-shaped 9.2 bacteria (x 3000) (Biophoto Associates) 9.3 Agar plates showing colonies of bacteria (left) and a control plate with no growth (right) (C. J. Webb) 9.4 A fungal mycelium showing hyphae (C. J. Webb) 9.5 Fungal spores. These structures are the sporangia of the fungus Mucor (C. J. Webb) 10.1 Spoilage of fruits and vegetables caused by moulds (C. J. Webb) 10.2 Microbiological spoilage of bacon (C. J. Webb) 11.1 Cultures of staphylococci grown from the skin surface of a human (C. J. Webb) 11.2 A Brown Rat, becoming more contaminated with bacteria (Rentokil Ltd) 11.3 House mice feeding on food remains (Rentokil Ltd) 3.1
36 39 40 43 64 81 125 129 130 130 131 138 139 140 142 143 156 157 175 179 180
xix
11.4
11.5 11.6
11.7
Mouse droppings in a catering store (Rentokil Ltd) A Common Cockroach (Rentokil Ltd) A house fly (Rentokil Ltd) An industrial dishwasher (Zanussi: CLV Systems Ltd)
181 183 184 197
XX
ACKNOWLEDGEMENTS I should like to express my sincere thanks to the many friends and colleagues who have given help and offered encouragement during the preparation of this manuscript. In particular I should like to thank Konrad Holleis, Pat Main, Mike Bairds, Harry Cracknell and John Howie for their time and helpful suggestions: Richard Gilbert, Director of the Public Health Laboratory Service, 61 Colindale Avenue, London, M. Humphrey of the Medical Statistics Unit, Office of Population Censuses and Surveys, K. Lewis, Food Additives Branch, Ministry of Agriculture, Fisheries and Food, for the provision of statistics and factual information; Peter Bateman, Director of Rentokil, for his kind help with the photographs and technical details in Chapter 11 concerning pests; Kathyrn Asscher, Public Relations and Advertising Manager, Zanussi CLV Systems, for the photographs of kitchen equipment; R. B. Jackson for his excellent cartoons; the Collens and Farishes for the use of their homes, and Peter Oates, Macmillan editor, for his patience and advice. However, this book would not have been possible without the generous help of Chris, my wife, who typed the manuscript, was two parents at once, and still had the kindness and strength to offer encouragement. The author and publishers would like to thank the following for permission to include copyright material: Thorsons Publishing Group for data from Maurice Hanssen, E for Additives, in Table 13.1 and Figure 13.1; William Heinemann for data from G. V. Robins, Food Science in Catering, in the summarised Table 7 .6; Churchill Livingstone Medical Publishers for Figure 4.1, taken from J. S. Garrow, Treat Obesity Seriously; The Royal Institute of Public Health and Hygiene for notes on the care of a refrigerator; the Controller of Her Majesty's Stationery Office for Crown copyright nutritional data from the Composition of Foods and the Manual of Nutrition in Tables 5.3, 5.4, 5.5 and 5.6 and Appendix 2b; the Office of Population Censuses and Surveys, London, the Public Health Laboratory, London, and the Communicable Disease Surveillance Centre, London, for Crown copyright material; the Department of
Health and Social Security for material in Table 4.1 and Appendix 2a. In addition, the author and publishers wish to acknowledge with thanks the following photographic sources: Rentokil Ltd for the photographs of pests in Chapter 11; Biophoto Associates; Alan Thomas; C. J. Webb; WHO. The publishers have made every effort to trace the copyright-holders, but if they have inadvertently overlooked any they will be pleased to make the necessary arrangements at the first opportunity. S. R. DUDLEY
xxii
INTRODUCTION This book covers all the important areas of Catering Science that are included in the syllabuses of the City and Guilds Craft Catering courses and Business and Technician Education Council (BTEC) Hotel, Catering and Institutional Management Operations. The aim has been to deal with the science in a basic, simple-to-understand and practical way that would be particularly appreciated by Craft-level students. However, it is my belief that the more detailed BTEC-level courses also benefit greatly if the science is presented in a straightforward, practical and applicable manner, which leads to a better understanding by the student. The book should also be useful to students of Home Economics and Domestic Science, to members of the Catering Industry (chefs, waiters, barmen, kitchen assistants) and to anyone who works in a kitchen who is interested in nutrition and health, food, cooking, or hygiene. The content of the book is up to date in its coverage of current trends in catering and the information has been presented in accordance with the most recent syllabus changes in City and Guilds and BTEC courses. The book contains exercises at the end of each chapter to test the student's knowledge of the material he/she has just completed, the answers to which are to be found in the preceding text. It also contains multiple-choice questions at the end of the book, which, although not meant to simulate the questions set in external examinations, do serve as a 'quick' testing mechanism for each chapter. Answers to these are given. The book also uses in-text tasks to enable the student to continue a theme discussed in the text, to relate theory to catering practice, and to test points made in a particular section. Some of the tasks are of a practical nature and some practical experiments have been suggested, although I do not consider it to be within the scope of a basic text of this sort to include an extensive scientific programme of experiments. A comprehensive glossary gives the student a concise and simple definition of most of the terms used. The study of Catering Science should not be a separate subject, but should be integrated with the catering theory and practical work. In the same way this text should be used in conjunction with good catering theory and catering practical book(s). S.R.D.