The terms quantity cooking bulk coking and volume cooking are synonyms and as all the three names suggest these take place extensively in specialized events where there are large number of people to be fed even though the methods of cooking and selection of ingredients remain the same in volume cooking what differs is the approach. Such cooking can be done within the premise or off the premise. In some cases, the food is prepared in one location and taken to another.
Planning: Volume cooking require much more detailed planning and organizing as compared to a’la carte cooking .One cannot afford to spoil one dish because of negligence as it would involve much more money, effort, time to make that dish again.
Hygiene: The hygiene of a bulk kitchen need special attention
because in case of food poisoning larger people would be
affected , thereby causing bad reputation and financial loss for
the organization.
Right Equipment: It is also of a t most important that the
commodities are prepared, processed, cooked with little
time involved. This can be possible only when designated
equipment are used for example,. Suppose large quantities
are processed for a big party and imagine it would be done
manually the labor force would be enormous and the place
required would also be huge. Also the various commodities
would be lying on the table at ambient temperature for a
considerable time and hence the quality will be affect as
the food can get contaminated by micro organisms.
Purchasing: The importance of purchase and indenting
needs considerable emphasis in volume catering
establishment.
Profits: The banqueting department often makes more profit and revenue than compared to restaurant. It very important to purchase the commodities at best possible rate to increase profit margin.
When catering in volume small saving on commodity purchases can amount large savings of money because of the quantities involved.
Accounting :Functions such as food cost estimation inventory
control, food and beverage purchases, which repots to the
account department
Forecasting: trying to pin point the actual quantities based on
the number of pax give forecasting whether all the pax will
arrive based on many factors and taking in to account all factors is very important. For example .the guest has ordered for 200 pax but on the same day there is some curfew in the city the actual number of people that will arrive will be less than the pax given
Skilled Labour: when cooking for volume the taste and the authenticity of the food is very important and skilled personal are required
Maintenance: Proper maintenance of working equipment and the work are is of utmost importance as the order of work in bulk so if there is a spillage or electric malfunction caused because of lapse in maintenance the loss would be huge.
Hazard control: Control measures are very important as in this high risk and hazardous work environment control of fire accidents, accident etc., are not to be taken lightly.
Cost Control: Controlling wastage and also minimizing the usage of excess commodities. Improving the quality but reducing unwanted wastage goes a long way in increasing profits.
Waste disposal: The Kitchen waste is another important
fact or as proper waste disposal goes a long way in helping
the environment and also giving way for recycling.
Rechauffe: Recycling leftover foods in the proper
manner without affecting the food and also avoiding
contamination.
Selection of equipment
The selection of Kitchen equipment in volume cooking is very important as the equipment used in quantity kitchen is different to the equipment used in other kitchens the selection depends upon.
Suitability:
· The equipment should be safe and hygienic to use.
· It should help in effective production and also improve the quality.
· It should also save your labour costs.
· It should fit in the role in which the equipment is required.
Appearance
Apart from being eye appealing it also has to blend with the setting of the kitchen
Durability
All equipment come for a price and some equipment last for considerable time if well maintained the durability should be in coherence with its functionality
Cost
· Selection should be based ob appropriate expenditure as initial
investment and probable operation cost
· The purchase should be made considering the type of operation
involved
· It must be ensured that the operating expenses are appropriate
in terms of repair renewal and replacement
Metals
While selecting equipment the type of metal used in Large or small equipment is of utmost importance
The following are few important criteria for selection of equipment
Degree of conductivity
Whether the metal will be toxic when it comes in contact with certain food
Durability in the industrial kitchen
Resistance to high heat without damage or danger to equipment
Rust resistant wherever possible
Plastic
The development of plastics has bought many valuable qualities for the cooking industry like heat proof handles light weight vessels durable trays unbreakable plates etc., there are 7 symbols on plastics
PETE –Polyethylene terephthalate
HDPE-High density Polyethylene
UPVC-Unplasticised poly vinyl chloride
LDPE-Low density polyethelyne
PP-Polypropolene
Ps or EPS-polysterene or expandable polystyrene
PC –Polycarbonate
Plastics containing the numbers 1,2,4,5 and 7 are considered to be plastics that are recommended for the usage in the food industry. One must refrain from Numbers 3 and 6 they are not recommended for food industry.
Wood
Wood has the advantage of being light weight and economical
but its permeability to bacteria and moisture , its absorption
property of food odors and stains and its low key resistance to
heat and wear and tear makes it low in utility and sanitation value
Ceramics
Ceramics are mixtures of many compounds such as silicon
dioxide, aluminum oxide and magnesium oxide. The art and use
of ceramics is almost 9000yrs old. Their main ability is their
chemical and mechanical stability and they resist corrosion they
are bad conductors of heat hence used in slow processes of cooking
such as baking and braising.
EQUIPMENT OF VOLUME PRODUCTION
The type of equipment used in volume production would really depend on the type of establishment for which it is required. Each style of operation has its own needs and hence here are different types of equipment. For any establishment equipment can be broadly classified into capital and operating equipment. They can be further divided into
Preparation equipment: This category comprises of all the equipment used for preparation and mise en place , including small and big equipment such knives, chopping boards, mixing bowls etc,.
Holding equipment: This category comprises all the equipment that would be required to hold the food before or after cooking .equipment such as refrigerating equipments Plastic storage boxes Deep gastronome pans etc,. fall into this category.
Cooking Equipment:
· This category comprises of all the fixed and movable
equipment such as gas ranges, ovens, brat pans, microwave
ovens etc,
· The equipment used in bulk cooking is similar to the
equipment used in other restaurants and hotels only the size
and shape would be much larger.
· Some of the major equipments used in Quantity
cooking are
Brat Pans /Braising Pans /Tilting Pans – It is usually operated on electricity and can be tilted to empty the cooked contents they come in sizes of 60 ltrs to 1000lts
Steam jacket kettle/ Steam kettle / Soup Kettle –This equipment is operated on steam, some have inbuilt steam generator while others require a steamer separately which send the steam to the kettle generally used for soups and stocks. it can also be tilted
· Gas burner /gas range / gas stove- they are sometimes also called as canteen burners and run on as which comes from a gas bank
· Ovens- There are many types such as convection vens, combi, rotator ovens etc.,
· Walk in /Cold storage room –these are compact areas where one can walk around hence the name walk in.
· Freezers / deep freezers – they come in various sizes and maintain a temp that is below -4c
· Deep fat fryers / Deep frying units – they come in various sizes and are much safer and they don’t make the oil rancid.
· High Pressure Steamers – they cook efficiently and take less time
· Automatic juicer / citrus juicer- used for processing juices
· Vegetable washer –they help In washing and drying the vegetables to maintain hygiene
· Vegetable processor / vegetable cutting machine- helps in processing bulk vegetables in minimum time to helps cut labor cost
· Potato peeler- as the name suggests it peels potatoes they also come in various sizes
· Onion peeler- works just like the potato peeler it is very handy in the Indian kitchen where the use of onions is maximum
· Pulverizer – it turns anything put into it into pulp by pulverizing it hence the name pulverizer
· Masala Grinder- mandatory in the Indian bulk section they come in two forms dry and wet.
· Dough sheeter – used in the bakery to spread out in bulk
· Retarde proofer-Used in the bakery section which involves yeast. It can be timed to freeze, thaw, and proof according to the timer set.
· Blast chillers- as the name suggests it brings down the temp of the food rapidly.
· Salamanders- used for gratinating or toasting various food products.
· Pizza oven –as the name suggest it is used specifically for pizzas
Barbeque Trolley-This is a complete unit comprising of grill gas burner and a small area for working
Vacuumizer –These are vacuum packing machines used to pack processed meat food etc., in bulk quantities