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Modern catering and new technologies in the kitchen

Every food company, large or small, has a group of collaborators confidence and professionally trained. Research and development personnel include engineers, technologists, managers, marketing personnel, designers and consultants external, who are in charge of monitoring and training staff to HACCP, job security And FIRST AID. Creating a synergy between these different figures is possible if the corporate purpose is common to all the components, each retaining its own role of competence. Live and the ability to get results attractive to the market.

And this is also the case in modern catering.

The Italian food industry is characterized by the high quality of its products, the result of the skilful mix of raw materials, processed using traditional preparation methods and inimitable technologies. With production processes consolidated over time. On the other hand, modern restoration represents thepractical expression of value andfood system excellence of our peninsula. stands out for the extreme care taken in the selection and processing of ingredients that make Italian cuisine unique in the world.

Also designate they play a key role in aesthetic marketing. To create products that meet the needs of the public from all points of view, it is necessary that the designers deal with the part concerning form and function (visual/tactile relationships, composition and ergonomics) in close collaboration with the chefs who will develop the part relating to smell and taste.

We have several options for which chef and company can coexist

• Advertising/commercial: is the classic collaboration for tv commercials leader projected to disseminate a unique product or the image of a specific territory. The chef represents the company and vice versa: this sponsorship is mainly used by large franchised companies or canning or frozen food manufacturers.

• In-company training: a professional figure in the kitchen, pastry or bakery who realizes a training office to the internal staff of the structure. Updates of new production processes, modern equipment, innovative recipes and corporate marketing; modifications of the preparations in relation to the change of ingredients on the basis of the hygienic-sanitary regulations in force, the assembly systems and the quality-price ratio.

• Semi-finished products: only an insider like the chef can determine the technical and practical details of a food. Cut, size, cooking (if applicable), are a few notions-suggestions occurring in the kitchen laboratories where the cook works, creator of interaction between industrial and gastronomic feasibility. Some Italian companies, after the support of some chefs, have considerably improved both the product distributed on the market and the overall turnover.

The same goes for fish products. After the intervention of qualified operators in the sector, they have diversified their proposals, making them easier and faster to use. An IQF product is of great use to kitchen staff. It was an excellent intuition, a compromise between speed of execution, saving time for defrosting and eliminating waste in the kitchen. This method first entered the professional sectors, then in mass distribution to our tables.

modern catering technology

Technologies in modern catering

Aware of the different methods used in the industry, the cook is also predisposed to changes in the ingredients themselves commonly used in cooking:

• pasta factories use pasteurized brick or freeze-dried eggs with or without the addition of water;
• most milk is freeze-dried: industrial confectioners are forced to use it for reasons of oxidation and shelf life.

The biggest challenge is getting the leader to understand the processes and mandatory steps that a food company must respect and which it cannot in any case avoid or evade. There remains a considerable percentage where the cook is allowed to make changes in order to to improve more taste, consistency and chromaticity of the product.

Fresh or packaged products?

Broth, the classic “cube”, is one of the most used industrial preparations in the kitchen: it is marketed in paste, creamy and compact, in powder, freeze-dried granules. It can be vegetables, meat or fish. In recent years, broths have been made without gluten or lactose and without natural thickeners to deal with food intolerances.

The use of wine or other packaged drinks it is widely consumed in cooking to flambé meat or marinate fish, flavor sausages or cheeses. Confectionery also uses liquids of industrial origin: think of milk and dairy products in general. The leader has the difficult task of to commuteaccording to its creativity and capacity, but at the same time leaving intact the organoleptic properties of the product coming from the industry.

modern restoration

Let’s take a look at panna cotta: an apparently very simple and banal preparation which, on the other hand, requires a lot of knowledge and respect for the raw material. The value of the dessert is the fresh cream that most pastry chefs mistakenly heat with soaked gelatin sheets (isinglass).

Using the cold milk with the agar-agar, bring to the boil then add the cold liquid cream, without putting the mixture back on the heat. This way the main ingredient will be enhanced and left untouched by adding it “raw”. This is an example of perfect professional synergy between the chef and the food company.

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