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1 Lesson 7 Hot Tips: Cooking, Hot Holding, and Reheating.

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Presentation on theme: "1 Lesson 7 Hot Tips: Cooking, Hot Holding, and Reheating."— Presentation transcript:

1 1 Lesson 7 Hot Tips: Cooking, Hot Holding, and Reheating

2 2 Keeping Food Safe Includes:  Avoiding temperatures where bacteria can grow  Cooking raw animal foods to recommended temperatures to destroy pathogens

3 3 Avoid The Danger Zone 41ºF - 135ºF 135°F 41°F

4 4 Time and Temperature Relationship The longer time a food is in the Danger Zone = The greater the risk of people getting sick

5 5 4-Hour Rule Don’t leave PHF in the Danger Zone for more than a total of 4 hours.

6 6 The Batch Method Prepare smaller batches ++ Instead of one large batch

7 7 Required Minimum Cooking Temperatures Type of FoodIdaho Food Code Section & Beef, Pork, Lamb, Fish, Eggs* 145ºF for 15 seconds Injected Meat, Ground Meat and Fish 155ºF for 15 seconds Poultry, Wild Game, Stuffed Meats, Microwaved Foods** 165ºF for 15 seconds *If eggs are prepared for hot holding, minimal cooking temperature is 155ºF. **It must be allowed to stand for 2 minutes.

8 8 Song Activity: Stomachache Tonight Some chef is gonna hurt someone Before the night is through Serving up some chicken that's undone There's nothin' we can do On the road I found a nice cafe‘ With some Georgia friends Didn't know I'd soon be entertained By Sal Monella and the Pathogens

9 9 Stomachache Tonight There's gonna be a stomachache tonight A stomachache tonight, I know There's gonna be a stomachache tonight A stomachache tonight, I know, Lord, I know Some chefs will cook their chicken great But some just don't cook it that long I rolled the dice and I ordered some But things just came out wrong

10 10 Stomachache Tonight This night is gonna last forever Last all, last all summer long In the early mornin' when my food comes up The porcelain gods are gonna hear my song There's gonna be a stomachache tonight A stomachache tonight, I know There's gonna be a stomachache tonight A stomachache tonight, I know, Lord, I know

11 11 Stomachache Tonight There's gonna be a stomachache tonight From a bad chicken bite So turn on the light My intestines aren't right There's gonna be a stomachache tonight A stomachache tonight, I know Some chef is gonna hurt someone Before the night is through Serving up some chicken that's undone There's nothin' we can do

12 12 Stomachache Tonight On the road I found a nice cafe‘ With some Georgia friends Didn't know I'd soon be entertained By Sal Monella and the Pathogens There's gonna be a stomachache tonight A stomachache tonight, I know There's gonna be a stomachache tonight A stomachache tonight, I know, Lord, I know

13 13 Stomachache Tonight We can sanitize the kitchen And can educate the cooks Maybe try irradiation But either way, there's gonna be A stomachache tonight A stomachache tonight, I know, oh, I know There'll be a stomachache tonight A stomachache tonight, I know

14 14 Required Hot Holding Rules  Never use a holding unit (steam table, bain-marie, or chafing dish) to cook food.  Keep hot foods at 135°F or higher in a holding unit capable of maintaining this temperature.  Check temperature at least every 4 hours with a clean and sanitized thermometer.

15 15 Holding Units Steam Table Chafing Dish bain-marie

16 16 Required Reheating Rules  Reheat food within 2 hours to 165°F for 15 seconds.  Do not use a slow cooker or holding unit to reheat food.  Stir food and check temperature in several places.

17 17 Source: First Day…Every Day Basics for Food Service Assistants, National Food Service Management Institute, funded by a grant from USDA, , Video Clip: Thermometers

18 18 Bimetallic Coil (Dial) Thermometer Insert to dimple (2 1/2 inches) for accurate reading

19 19 Digital Thermometers Electronic Thermometer Digital Instant-Read Insert 1/2 inch for accurate reading

20 20 Unacceptable Thermometers Glass Thermometers

21 21 Using a Thermometer  Insert into the thickest part of the food  Avoid letting the thermometer touch the pan, bone, or fat  Let the temperature reading stabilize before taking the reading.

22 22 Clean and Accurate Thermometers  Wash and sanitize thermometers and protective sheaths before and after each use.  Check thermometer accuracy regularly and whenever it is dropped.

23 23 Checking Accuracy and Calibrating in Ice Water Slurry  Use a slurry with equal parts ice and water  Allow reading to stabilize  If dial does not read 32ºF, change using hex adjusting nut

24 24 Optional Activity: Calibrating a Thermometer

25 25 Activity: “Safe Eats” Case Studies Read the case studies and discuss whether food was properly prepared. What would you change?  The Cubs’ Food Booth: Bonus or Bust?  The Catered Buffet: Chaos or Celebration?  The “Meats” Lab: Memorable or Miserable?

26 26 Understanding Check!  What is the temperature Danger Zone? 4 hours, then it must be discarded  How long can PHF safely stay in the Danger Zone temperature range?  What method involves preparing smaller amounts of food at a time instead of larger ones? 41º - 135ºF Batch method

27 27 Understanding Check! What are the cooking temperatures for… 165°F for 15 seconds 145°F for 15 seconds 165°F 155°F for 15 seconds  Chicken?  A salmon fillet?  Microwaved soup?  A hamburger?

28 28 Understanding Check!  How far must a dial thermometer be inserted into a food to get an accurate reading?  When should thermometers be cleaned and sanitized?  How is a dial thermometer calibrated? 2 ½ inches Before and after each use Place in ice slurry. If it does not read 32ºF, change temperature using the hex adjusting nut under the head of the thermometer


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