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Transcript of The Flow of Food Section 8-3 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The...
The Flow of Food
Section 8-3
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Receiving & StoringFood Safely
• Inspect foods upon delivery.
• Store in proper location.
• Dry Storage: 50ºF to 70ºF; Six inches off the floor and six inches away from the wall.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Receiving & StoringFood Safely
(continued)
• Refrigerated Storage: At or below 41ºF; Clearly labeled and dated.
• Frozen Storage: At 0ºF or below; Clearly labeled and dated.
• FIFO: First-In, First-Out inventory system.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
General Preparation& Cooking Guidelines
• Use clean, sanitized cutting boards, knives, and utensils.
• Don’t remove all the food product from the refrigerator at one time. Work with only as much product as you need for one hour.
• Always prepare produce on a separate area from raw meats, poultry, eggs, or fish.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
General Preparation& Cooking Guidelines
(continued)
• Clean and sanitize knives each time you prepare a different food product.
• Don’t let food sit on the counter. Prepare or cook it immediately or return what is left to storage.
• Keep cold ingredients properly chilled in the refrigerator until you need them.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
General Preparation& Cooking Guidelines
(continued)
• Fully cook protein ingredients, such as chicken, before you mix them with other food products.
• Closely follow recipe directions when preparing foods.
• Cook food to the proper internal temperature.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
General Preparation& Cooking Guidelines
(continued)
• Don’t mix leftover food with freshly prepared foods.
• Boil leftover sauces and gravies before serving.
• Thoroughly cook foods that have been battered or breaded.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Holding Food Safely
• Keep covered.
• Take internal temperature regularly.
• Hold cooked foods at 135ºF or above.
• Hold cold food at 41ºF or below.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Holding Food Safely(continued)
• Stir hot foods regularly.
• Don’t put cold food in a steam table.
• Never mix fresh food with held food.
• Don’t store cold food directly on ice.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Serving Food Safely
• Never touch ready-to-eat food with your hands.
• Never touch food-contact surfaces.
• Never allow plates of food to overlap.
• Use tongs or scoops to pick up ice.
• Use cleaning cloths for cleaning only.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Cooling Food Safely
• Two-Stage Method: In the first stage, cooked foods are cooled down to 70ºF within two hours. The second stage involves cooling the food down below 41ºF in four hours. The two-stage method takes a total of six hours.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Cooling Food Safely(continued)
• One-Stage Method: This method is also called the four-hour method. Food is cooled to less than 41ºF.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Cooling Food Safely(continued)
• Four approved and safe methods:– Blast chiller.– Ice-bath.– Shallow stainless steel pans.– Reduce portion size.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Reheating Foods Safely
• Reheat to an internal temperature of 165F.
• Reheat to this temperature for 15 seconds within two hours of being removed from the refrigerator.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Disposal Point
• Remove leftover food from dishes, smallwares, and equipment.
• Wash dishes manually or in a commercial dishwasher.
• Sanitize dishes, smallwares, and equipment. See Fig. 8-17 on page 194.
• Dry and store items.
Section 8-3
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Culinary EssentialsCopyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Proper Thawing of Food
• Five approved and safe methods:– In the refrigerator.– In the microwave.– In constantly flowing water.– Part of the cooking process.– Slacking: gradually thaw frozen foods in
preparation for deep-frying.