Vocational school of tourism and food and flavour industry “Sv. Sv. Kiril i Metodii”- Momchilgrad, Bulgaria LIFELONG LEARNING PROGRAMME Sector “Leonardo da Vinchi” School relationships Project № № № № BE3- LEO Convenience food

Convenience food Studies show, the usual time for the feeding of Europeans, continue to shift from fast food. In the hectic everyday consumers require fast, easy and convenient to prepare food, a producer must comply with two important trends in the market for finished foods - convenience and health. Products for convenience may be fresh, canned, frozen or vacuum. No with it should carefully read labels for the presence of elevated levels of salt, preservatives?

Food of facility

Dishes Convenient food Processing in the kitchen Salads, appetizers, mayonnaise, canned ready meals, other- personal sauces, ice cream, mayoindependent, different sauces, puddings ready; Soups, pizzas, fried fish and meat dishes, kebabs; Ready for eating or serving Only be formed without warm or thawed; Ready for consumption after heating Meals are brought only suitable for serving. That tº can be done in microwave, cooking utensils in a water bath according to the package; Different bases for sauces, soups, mashed potato powder, tomato paste powder pudding powder; Ready for consumption after heating Dried, frozen, pasteurized or granulated which stirred cold or heated by adding water or milk; Salads, soup gadgets, car- potatoes, vegetables, meat, fish, pasta; Prepared raw materials Semi-finished products in their raw state, which require heat treatment boiling, poached, frying or baking; At the level of preparedness for convenience products can be divided into the following groups : Readiness of convenient food

Most are made durable and ready to eat products. They can be produced in industrial kitchens Technology cook-and-chill (cooking and refrigeration) and cuasson-souses-Vide (cooking, baking under vacuum) and then regenerated in the kitchen for the issuance, fast food. They can be produced in their own preparatory kitchens. Products facility may change its flavor by adding herbs, spices, wine, and spirits. They can enhance the taste of soups, sauces. Production of convenient food

Cook-and-chill-stages:  heat processing;  portioning - abrupt cooling, vacuum storage bags;  rapidly cooled to 3º in apparatus for rapid cooling;  storage – 2º for 30h;  transportation- 5º;  regeneration-tº in the middle of the dish 75º.

Cuasson-sous-Vide-stages:  making vacuum;  cooking under vacuum;  cooling;  storage;  regeneration;  forming.

Advantages of convenient food: wide range of assortments in all seasons; reduce operating time; constant quality standard; saving personnel costs; simplify the calculation of the price; reduce waiting time for guests.

Disadvantages of convenient food: decrease of vitamins and minerals; higher salt content; lack of individual taste; lack of realization of creative abilities; more difficult implementation of the special requests of guests.

Examples of convenient food:  Canned meat ready for consumption cutting, shaping;  Vegetable broth durable product -----boiled in water;  Moussaka with meat ready for regenerating fresh product heats up;  Vegetables -----ready cooked and frozen slight boil in water, then flooded with oil.