1. Measuring and Packaging for Preservation, Sale, and Distribution
Chapter 5

2. Objectives Compare and contrast the methods used in food preservation
Identify packing methods for fruits and vegetables
Explain the difference between cold smoking and hot smoking

3. Objectives (cont’d.)
List the various utensils used in measuring dry and liquid ingredients
Evaluate the differences in balance beam, mechanical, and digital scales
Name the various packaging materials used in food service

4. The Advantages of Food Preservation
Preserving foods in season is cheaper than using out of season foods
Chefs can offer unique products
Food processed directly from the field retain higher vitamin and mineral levels
Preserved food is convenient and high in flavor due to preserving agents

5. The Advantages of Canning
Canned fruits and vegetables retain peak nutrient value and quality
Food is sealed to prevent contamination
Long shelf life
Cheaper than refrigeration or freezing
Cheaper than other forms and appropriate for some recipes

6. Advantages of Canning (cont’d.)
Canning dates back to the late eighteenth century
Lead initially used to seal tin cans
Caused illness and death

7. 5.1b The canning jars are first sterilized in boiling water.
5.1c Heated food, such as strawberry jam, is ladled into the sterilized jars.
5.1d The rim of the jar is carefully wiped clean to create a good seal.

8. 5.1e The jars are carefully submerged under the boiling water to process for at least 15 minutes
5.1f After they are removed from the water bath, using a finger to test whether a vacuum has formed inside the cooled jars.
5.1gThe jars are labeled to identify their contents and date of production.

9. Advantages of Canning (cont’d.)
Commercially processed canning
Food in containers heated under steam and pressure
Length of time and temperature depends on food ingredients in the can
Acidity, density and heat transfer rates affect process
Shelf life approximately two years

10. The Advantages of Vacuum Packaging
Vacuum packing (sealing)
Removes atmospheric oxygen and moisture, making it hard for bacteria to grow
Vacuum sealer
Floor or tabletop appliance that removes air and seals by melting two plastic strips together

11. The Advantages of Vacuum Packaging (cont’d.)
Modified atmosphere packaging (MAP)
Air in package is removed, similar to vacuum sealing
Additional gas is added to prevent oxygen degradation
Carbon dioxide used
Fresh produce can be packaged in Cryovac® Barrier Bags

12. The Advantages of Freezing Foods
Easy, cost-effective method for preserving food
Stops the chemical and biological process that allows microorganisms to flourish
Recipes can be prepared in advance and frozen for later use

13. The Advantages of Freezing Foods (cont’d.)
Rapid or blast chilling used to quickly lower food temperature after cooking
Ice water circulating in a sink may be used
An ice wand can be inserted into the pot for soups, stews, and other liquid foods
Most foods except lettuce and tomatoes may be frozen

14. The Advantages of Freezing Foods (cont’d.)
Packaging for freezing should keep air out and moisture in
Food should be packaged in serving quantities, as thawed food should not be refrozen
Containers should stack and pack easily
Leave head room for liquid expansion

15. The Advantages of Freezing Foods (cont’d.)
Types of packing
Sugar pack, syrup pack, dry pack, tray pack, and unsweetened pack
Most vegetables are blanched first
Fresh meats must be wrapped and packaged before freezing
Butcher paper is a good choice

16. The Advantages of Drying Foods
Food drying
Food is placed on racks in the sun in warm, dry climates
In cooler climates, ovens or hot boxes are used
Advantages of food drying
Food will last much longer when stored properly

17. The Advantages of Drying Foods (cont’d.)
Advantages of food drying (cont’d.)
Dried foods take up less space than canned or frozen foods
Have a unique texture and taste
Little equipment is needed
Dehydration
Removing water from food products

18. The Advantages of Drying Foods (cont’d.)
Sun-drying
Natural draft dryers used
Coffee beans dried on a concrete slab
Slow process; can take weeks
Food must be protected from pests
Oven-drying
Faster than sun-drying and more reliable

19. The Advantages of Drying Foods (cont’d.)
Oven-drying (cont’d.)
Chefs can dry foods overnight when space is not at a premium
Air-drying
Food dryers operate at a lower temperature than a commercial oven
Herbs may be dried for later use

20. The Advantages of Drying Foods (cont’d.)
Drying vegetables
Harvest only what can be dried at one time
Blanch vegetables before drying
Drying fruits
Skins may be left on the fruits (except waxy skins such as plums and cherries)
Oxidation causing discoloration can occur

21. The Advantages of Drying Foods (cont’d.)
Steps in smoking foods
Brining, salting, or somehow curing
Air drying
Smoking slowly over smoldering fuel
Smoke settles on food and forms film called pellicle
Hot and cold smoking methods exist

22. The Need for Measuring
Measuring is calculating the amount of an ingredient using standard device
Measuring cup, spoon, or utensil
Inaccurate measurement may yield unsatisfactory products
Chef has responsibility for provision of proper and adequate equipment

23. History of Measuring Weight and Volume
At end of eighteenth century, first standardized measuring system was invented
Now called metric system
Commercial measurements regulated by the National Institute of Standards and Technology (NIST)

24. Scales Device used to measure weight of an object
Types include balance beam, mechanical (spring), and electronic (digital)
Proper and consistent use of scales is essential to portion control in storeroom and production kitchen

25. Measuring Tools Used to quantify volume of liquid or dry ingredients
Examples include measuring cups, spoons, ladles, and scoops
Measuring cups are available as either dry or liquid measures

26. Commercial Packaging Options
Packaging is used for several purposes
Providing a barrier against dirt
Preventing loss of moisture from leakage
Protecting food from damage and pests
Helping employees transport food
Motivating customers to purchase
Providing cooking and nutritional information

27. Properties of Packaging Materials
Each type of packaging material has certain properties
Make it more suitable for specific food products

28. Types of Packaging Flexible Semi-flexible Rigid
Expands to hold the product
Example: plastic bags
Semi-flexible
Mostly rigid but has some flexibility
Rigid
Does not expand or move with product

29. Types of Packaging (cont’d.)
Leaves and plant fibers
Paper
Glass
Earthenware
Metals
Plastics and wood

30. Summary
Drying, freezing, canning, and vacuum packaging methods preserve foods
Measuring tools used to provide the correct ingredient amounts
There are many different packaging materials available