• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  7. 7
  8. 8
  9. 9
  10. 10
  11. 11
  12. 12
  13. 13
  14. 14
  15. 15
  16. 16
  17. 17
  18. 18
  19. 19
  20. 20
  21. 21
  22. 22
  23. 23
  24. 24
  25. 25
  26. 26
  27. 27
  28. 28
  29. 29
  30. 30
  31. 31
  32. 32
  33. 33
  34. 34
  35. 35
  36. 36
  37. 37
  38. 38
  39. 39

The Cook-Chill Process - Research

Extracts from this document...


THE COOK-CHILL PROCESS - RESEARCH Cook-chill foods are food which have been half cooked and then chilled very quickly to be sold in the shops. Consumption of cook-chill foods from the manufactures should be within 5 days maximum. * Storage temp: To avoid danger zone (5'c-63'c) store at 3.4'c cooked at 70'c or above. * Advantages: Excellent flavour (similar to home made) Excellent colour ) Excellent texture ) from cooking - chilled for 90 minutes Retains nutrients ) There are 2 types of chilling: Blast: The plates are very cold so the temperature goes down in 90 minutes. Or Spiral ADDITIVES Reasons for using additives: The uses of additives in food is controlled by the government department including The Food Advisory Committee (FAC) The Ministry of Agricuture, Fisheries and Food (MAFF) and The Committee on Toxicity of Chemicals in food, consumer products and the environment (COT). There are many specific regulations controlling additives used, including for example, the preservatives in food regulation (1974), the sweetners in food regulation (1984), the general principles which decide whether or not an additive can be permitted. Approximately 6000 food additives (mainly flavourings) are used by the food manufacturing industry in the UK, amounting to about 200,000 tonnes of additives per year. More than three quarters of the food eaten in the UK has been processed, and most foods have additives in them. Food manufacturers use additives for a variety of reasons, for example: * To preserve foods and give them a prolonged shelf-life. * To improve the keeping qualities of food during processing, transport, distribution and retailing. * To produce food with uniform characteristics (shape, colour, flavour, texture and aroma) in a large-scale production. * To produce a food with characteristics that meet consumers expectations and associations, e.g. a certain colour to match a flavour, such as green for mint flavour. * To restore the original appearance of a food which may have been lost during processing, e.g. ...read more.


These foods provide bacteria with the necessary conditions in which to grow easily. High risk foods tend to be high protein food. They are often foods which are eaten without any further cooking, e.g. cooked meat and poultry; dairy foods, such as milk and cream; sauces made with milk; eggs; cooked rice and pasta; shellfish and gravy's. COOK-CHILL PRODUCTS MATTHEW LANGLEY "Your company has been given the specification required for the design of a new cook-chill product:- * Savoury dish based on a staple food. * Should include a protein food. * Include a sauce. * Part of a range of healthy products. Design two prototypes to show the client. Develop one of these products so it is suitable for marketing. Design and make a marketable cook-chill product with a staple base food, a protein and a sauce. The product needs to be healthy, look apetising and be marketable, i.e. not too expensive. I intend to achieve this by trying out a range of different products using rice or potato or pasta as the staple base and different proteins such as poultry or fish or meat with a variety of different sauces to add flavour, colour and moisture. From these different recipes I shall choose two prototypes to show the client and then go on to develop one of recipes so it is suitable for marketing. QUESTIONNAIRE For my Questionnaire I asked 10 people (mostly single or older people) the following 10 questions which I hope will help me understand why people do or do not buy cook-chill products, I also wish to learn what prompts people to buy one particular product over another. These were the questions I asked: 1. Do you buy cook-chill products? 2. How often: once a week more than once a week more often less often 3. When buying cook-chill products do you consider the price? 4. What prompts your choice? ...read more.


6. Pieces of white fish, grilled and flaked and tossed in a light tomato and herb sauce served with fusilli. 7. Strips of turkey meat and sliced button mushrooms sauteed with a rich tomato and garlic sauce and served with paglia e fieno (green and white tagliatelle). 8. Creamed mushrooms, sweetcorn, green and red peppars with slices of pastrami in a creamy chicken sauce served with spicy rice. 9. Breast of chicken with roast potatoes, peas, sweetcorn, sage and onion stuffing and gravy. 10. Medium beef curry with spicy diced vegetables served on a bed of saffron rice. CONCLUSION The new cook-chill product I have designed fulfils the original specification in that it is a savoury dish which is based on a staple food (pasta), it includes a protein food (pieces of lean turkey meat) and a sauce ( (tomato sauce with herbs and garlic). This cook-chill product satisfies all the needs of the consumer because it is easily re-heated, because the pieces of turkey meat do not take long to heat through (as the chicken pieces would have). The turkey would then heat through at the same rate as the rest of the food, so the customer does not need to re-heat the components of the meal separately, just all in one. It is a particularly healthy product, the turkey is lean and fat free. The pasta is a healthy carbohydrate, which is also fat free and the sauce is just tomatoes with herbs and garlic - so no added colourings or flavourings. It was a particularly tasty meal - and even after re-heating it had lost none of its flavour. As my product is aimed at single people, it will be a large enough portion to satisfy one person (approx. 350g). It is quick to re-heat (about 5 minutes in the micro-wave) and has a low calorie count. It would be suitable for a lunch, or with a side salad and some garlic bread would be substantial enough for an evening meal. This product would not need to cost more than �2.00. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Marked by a teacher

    Researching Spanish Food. In Spain there is a lot of variety of foods ...

    4 star(s)

    It can be eaten for lunch, dinner and even breakfast. Little children take it to school to eat it a recess. This is a meal that can be eaten hot or cold and still be a delicious meal. These are one of the most popular Tapas in Spain and are popular when having picnics.

  2. Influence of French Cuisine on Indian Hospitality Industry

    The French cuisine also has an influence on the Indian hospitality industry in the way the modern day marriage functions, birthday parties and other different functions arrangement is concern. In most of the functions welcome drink is served to the guests then the starters then the soup then the main

  1. Free essay

    An Investigation into Convenience Foods

    * The market is dominated by own-label products: Marks and Spencer 28%, Tesco 22%, Sainsbury's 20%; Asda 11%, Safeway 6%, Waitrose 4%, other own-label 8%, and brands 2%. Breakdown in types of chilled ready meals sold: * Indian 24% * Italian 23% * Traditional British 22% * Chinese/Asian (including Thai)

  2. Free essay

    Basic hygiene practices for food preparation and cooking

    When using this type of equipment; heat the equipment to at least 63�C before loading the food, ensure the food is already fully cooked and at a minimum temperature of 63�C and never use the equipment to heat up cold or partially heated food.

  1. Explain the need for nutrition by living organisms.

    IDENTIFY THE SOURCES AND TYPES OF MATERIALS EXCRETED AND EXPLAIN THE NEED FOR EXCRETION. Excretion is a process whereby metabolic wastes are removed from the body. These include by-products of digestions; waste materials from tissue repair and excess water and salts, carbon dioxide from respiration and nitrogenous compounds from the break down of proteins and urea.

  2. The Processing of Different Types of Milk.

    to 30 minutes having been subjected to temperatures of between 110�C and 130�C. Cooling takes place using a cold water tank, sprays or, in some cases, atmospheric air. The bottles are then packed into crates. For in-container sterilization processes the milk is typically heated to temperatures of 110 to 120�C for 10 to 30 minutes.

  1. Developing food products to meet the needs of a target market. The Italian cobbler ...

    The cobbler contains a lot of saturated fat. It contains '14.8g per serving'. This is very high in saturated fat which is usually the cause of high cholesterol as saturated fat builds up plaque in arteries.

  2. The pasta salad project was one where we were left to choose what we ...

    The pasta tasted good with a crunch of red pepper then some soft mushroom, then the pesto that was melting in my mouth.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work