Food Preparation and Production

Food Preparation and Production

Module Introduction

This chapter covers all the theoretical and practical knowledge required for the Red Seal exam in cooking. Food preparation and production represent the core of the cook's trade. You must master not only culinary techniques, but also the underlying scientific principles, food safety standards, and production calculations. This module is structured to follow the exam logic: each section corresponds to a competency area that is assessed.

Foundations of Food Safety in Production

The HACCP System (Hazard Analysis and Critical Control Points)

The HACCP system is mandatory in all commercial kitchens in Canada according to the National Food Hygiene and Safety Code. This system is based on seven principles that you must know by heart:

Critical Temperature Table (Canadian Standards)

Danger Zone: between 4 °C and 60 °C (40 °F to 140 °F). Perishable foods must not remain in this zone for more than 2 cumulative hours (4 hours in some provinces, but the federal standard is 2 hours).

Rapid Cooling Rules

The cooling of cooked foods must follow the 2 hours / 4 hours rule:

Accepted Methods: ice water bath (reverse bain-marie), blast chiller, adding ice to the preparation, dividing into small portions (max 5 cm thickness).

Cutting and Preparation Techniques

Classic Cuts (Julienne, Brunoise, etc.)

Each cut has precise dimensions that influence cooking time and presentation. Here are the essential cuts for the exam:

Trap to Avoid: Brunoise is often confused with Macedoine. Brunoise is smaller (2 mm vs 4 mm). The exam tests this distinction.

Stocks and Mother Sauces

The five mother sauces of classic French cuisine are:

Standard Roux Proportions: 50 g butter + 50 g flour for 1 litre of liquid (1:1:10 ratio).

Roux and Cooking Times:

Dilution Calculation: For stock, the standard ratio is 1 kg of bones for 4 litres of water. The yield after reduction is approximately 50% for brown stock (reduced by half) and 75% for white stock.

Cooking Methods

Dry Heat Cooking

Roasting: Cooking in hot air (oven) at a temperature of 150 °C to 230 °C. The general rule for roast beef is 20 minutes per 500 g at 180 °C for medium doneness (rare: 15 min/500 g; well done: 25 min/500 g).

Grilling: Direct cooking on a heat source. Surface temperature: 200 °C to 260 °C. To sear meat, the surface must be very hot to create the Maillard reaction (protein caramelization starting at 140 °C).

Pan-Searing: Cooking in fat at moderate temperature (160 °C to 190 °C).

Deep-Frying: Immersion in an oil bath. Temperatures:

Oil Smoke Points:

Moist Heat Cooking

Poaching: Cooking in liquid at 70 °C to 85 °C (simmering, not boiling). Used for fish, eggs, and fruits.

Shallow Poaching: Cooking in liquid at 85 °C to 95 °C (gentle simmering).

Boiling: Cooking at 100 °C at normal atmospheric pressure. Note: at high altitude (e.g., Calgary, 1,045 m), water boils at approximately 96 °C.

Braising: Combined cooking — searing with dry heat then slow cooking in liquid that partially covers the food. Oven temperature: 150 °C to 165 °C. Duration: 2 to 4 hours depending on the cut.

Stewing: Cooking in a closed container with minimal liquid (the food's own juices).

Sous-Vide Cooking

Sous-vide cooking (under reduced pressure) uses precise temperatures:

Safety Rule: After sous-vide cooking, the food must either be served immediately or rapidly cooled (in an ice bath) then refrigerated at 4 °C or less for a maximum of 5 days.

Production and Cost Calculations

Calculating Quantities per Portion

Basic Formula:

Total Quantity = Number of Portions × Portion Size

Example: For 40 portions of 150 g of cooked vegetables:

Loss Factor (Yield): Vegetables lose weight during cooking and peeling.

Gross Quantity = Net Quantity ÷ Yield (%)

Typical Yield Table:

Calculation Example: To obtain 5 kg of peeled carrots:

Calculating Cost Price

Cost per Portion = Total Ingredient Cost ÷ Number of Portions

Recipe Cost Price: Sum of all ingredient costs, divided by the number of portions.

Food Cost Percentage:

Food Cost % = (Cost of Food Sold ÷ Food Sales) × 100

Example: A recipe costs $45.00 in ingredients and produces 20 portions sold at $8.50 each.

Benchmark: The standard food cost percentage in Canadian food service ranges between 25% and 35%.

Recipe Conversion

Conversion Factor = (Desired Number of Portions ÷ Original Number of Portions)

Example: Recipe for 12 portions, need 30 portions.

Caution: Spices and seasonings do not always follow a linear factor. For spices, use a factor of 1.5 to 2 maximum, even if the conversion factor is higher.

Canadian Standards and the National Building Code

The Canadian Electrical Code, Part I

Commercial kitchens must comply with the requirements of the Canadian Electrical Code, Part I (CE Code). Key rules for cooks:

Trap to Avoid: The CE Code, Part I is a national standard, not provincial. Do not confuse it with provincial codes (CMEQ, CMMTQ, etc.) which are not assessed on the Red Seal exam.

CSA B149.1 Standard (Natural Gas and Propane)

CSA B149.1 governs the installation of gas appliances in commercial kitchens:

The National Plumbing Code of Canada

Allergen Management and Special Diets

The 10 Priority Allergens in Canada

According to the Canadian Food Inspection Agency (CFIA) and Health Canada:

Prevention Rules in the Kitchen:

Cross-Contamination

Definition: Transfer of microorganisms or allergens from one food to another through direct or indirect contact.

Main Sources:

3-Step Cleaning Procedure:

Preservation and Storage Techniques

The FIFO Method (First In, First Out)

The FIFO principle is mandatory in all Canadian kitchens:

Storage Temperatures

Refrigerator Storage Rules (from top to bottom):

Safe Thawing

Three Accepted Methods:

Prohibited: thawing at room temperature, in hot water, or in the sun.

Temperature and Time Calculations

Celsius/Fahrenheit Conversion

Conversion Formulas:

Example: 180 °C in Fahrenheit = (180 × 9/5) + 32 = 324 + 32 = 356 °F

Quick Reference Table:

Adjusted Cooking Time Calculation

Altitude Adjustment: Above 300 m, the boiling point decreases by approximately 1 °C per 300 m.

Formula: Boiling point = 100 °C − (Altitude ÷ 300)

Example: At 1,200 m altitude, water boils at 100 − (1200 ÷ 300) = 100 − 4 = 96 °C. Boiling cooking times must be increased by 5% per 300 m above 300 m.

Traps to Avoid

Summary

Final Exam Tips

This chapter covers the essentials of the "Food Preparation and Production" competency area. Review each section, work through the example calculations, and test yourself on the reference tables. Good luck with your preparation!