Presentation on theme: "Food Prep What is needed to get the food ready for serving. 4-H Food stand 2014 BC WI Food Stand. Food prep1."— Presentation transcript:
Food Prep What is needed to get the food ready for serving. 4-H Food stand 2014 BC WI Food Stand. Food prep1
Heating meat: Heat 16 hot dogs first in the morning, add water to electric skillet and start to warm. Heat hot dogs to 165 degrees. Put in to pan for hot water bath. Heat ham next for hot water bath to 165 degrees. 2014 BC WI 4-H Food Stand - Set up2 Next the taco meat with water. Stir the meat frequently. Make sure there enough liquid. During the rotate newer ham & hotdogs to bottom of old. If ham/hot dog is not covered by juices then add the warming juice to it. When heating taco meat switch out new pans.
Temperature Taking: By law temperatures must be taken to ensure meat product is in the food safe zone- 140-165 degrees. » Record temperatures on chart hanging behind meat station. Meat temperatures should not drop below 140 degrees. If they do need to reheat meat to 165 degres 2014 BC WI Food Stand. Food Prep3
The cheese machine is put back together in the morning. Make sure the bearings are in the pump shaft. Put the wire connector into the pump. The pump handle is inserted into the cover do not tighten, until the spout is put back in. Tighten connector nuts. 2014 BC WI 4-H Food Stand.Machine Cleaning 4
The plunger part goes on last. Tighten the top. Make sure the cover is on tight. Sometimes the cheese spout is not sitting straight/tight in the ball bearing spot 2014 BC WI Food Stand. Food Prep5
1. Put 1 1/3 cups of water in bottom machine or make sure water comes up ½ way up the can. metal cross grid is on the bottom. 2. Open can, take off label and place into the cheese machine. Be careful as lid is very sharp. 3. Place lid on the cheese machine slowly. Turn the machine on high, after on for 15 min. turn down to medium. Pump the cheese until cheese is flowing. Check water level in machine 2014 BC WI Food Stand. Food Prep6
Cheese warmer Machine: In the morning, check to see if there is any cheese in the refrigerator. Use that first. During the day if cheese is getting low warm up a can of cheese. Use white ice cream bucket. Put the cheese can without label into the bucket. Pour hot water into the bucket until it reaches ¾ of the way up the can. Please be careful. Let stand for 10-15 minutes. Remove can from water, and open. Scoop the rest of the cheese sauce out of the old can. 2014 BC WI Food Stand. Food Prep7
Cheese for the grill: The person helping warm up meat can also help pre-peel cheese into a plastic container for when it gets busy. If you make a star with the cheese it pulls apart easier and faster. 2014 BC WI Food Stand. Food Prep8
Make sure to change the ice pack in the cooler. Extra butter can be stored in the cooler with the cheese. 2014 BC WI Food Stand. Food Prep9
Extra Cheese, Hot dogs, Ham, Taco meat and butter can be stored by the doors Mnt Dew Cooler for easy access. 2014 BC WI Food Stand. Food Prep10
Set up of Ice cream station: The 2 ice cream freezers are back to back. It works best if you don’t mix flavors of ice cream in each of the scooping freezers. Vanilla and strawberry on one side and the other side is Chocolate. The stainless steel table is at the end. The 3 head shake machine on one side and the single head machine on the other side. The cups are in the middle of the freezers. Always open cups from the bottom and leave the plastic around them. 2014 BC WI 4-H Food Stand prep11
Malt/Shake Machines 2014 BC WI 4-H Food Stand - Prep12. You must be 16 years of age to run the shake machines. Tight fitting latex gloves must be worn when using the machines. Do not stick anything in the malt cup when blade is running. Scoops are to be left in the freezer with ice cream. Extra Towels are on the shelve under the shake machines. Keep the area clean. Thank you for watching this presentation by Eileen Rueden.