AboutBML Consulting Expertise I have 30 years within the foodservice industry as an equipment, supplies and fine dining consultant. I have worked for foodservice distributors and more than 50 equipment, supplies and top-of-the-table manufacturers within the Southern California marketplace. I have extensive experience and knowledge in the areas of heavy cooking equipment, front-of-the-house, fine dining, wine and tablewares.
I am interested in giving back to the community that has assisted in my success and I am happy to offer my unbiased expertise to those in need of objective answers. I am also certified as a CFSP professional (Certified Food Service Professional) as a member of NAFEM.
Experience Began career in 1979 at one of the nation's most prestigious distributors, RW Smith & Co. Recipient of Three "Top Gun" awards as the best salesman in the company.
Too many awards to list from manafacturers but among those: largest sale in three years for Ventmaster ventilation systems (more than 368 lineal feet of exhaust ventilation)for the Neveda Culinary Arts Academy; "Rising Star" for greatest sales growth in one year for all territories in the US on behalf of Service Ideas; Largest increase in territory sales for Franklin Machine Products for signing two restaurant chains to a corporate program. The list goes on...
Question I have problems with this question "Compare the various methods of preserving perishable foods." i)Can you give some clear examples, please? ii) what are suggestion & area of discussion on the question? iii) whats your intrepretation of the question? I'm doing my own revision on essays, as my exams are coming very soon. I will my own research some more too. Thank you very much.
Answer Hi Warm:
I'm going to take your questions in reverse:
iii) The question appears pretty direct to me: they want you to list various methods of preserving perishable foods and compare the pros/cons of each
11) Suggestions as follows: cook chill, blast chill, canning, sous vide, ionic water reversal as a cleaning/preserving process, etc.
1) Cook Chill is considered one of the best ways of preserving food by using controled pasterization combined with rapid cooling and holding at optimum refrigerated temperatures
Google these processes to learn more.
Best of luck,
Brian
