Presentation is loading. Please wait.

Presentation is loading. Please wait.

Chapter 7 The Flow of Food: Preparation. General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean.

Similar presentations


Presentation on theme: "Chapter 7 The Flow of Food: Preparation. General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean."— Presentation transcript:

1 Chapter 7 The Flow of Food: Preparation

2 General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean and sanitized Prep food in small batches Return prepped food to the cooler or cook it as quickly as possible 7-2

3 Thawing Four Methods for Thawing Food 1. Thaw food in a cooler, at a product temperature of 41°F or lower 2. Under cold running water 3. Thaw food in a microwave, only if cooked immediately after thawing 4. Thaw as part of the cooking process 7-3

4 Prepping Specific Food When prepping produce: Make sure produce does not touch surfaces exposed to raw meat and poultry Refrigerate and hold sliced melons and cut tomatoes at 41°F or lower 7-4

5 When prepping produce: continued Wash it thoroughly under running water Use water a little warmer than the produce Pull leafy greens apart and rinse thoroughly Prepping Specific Food 7-5

6 When prepping breaded or battered food: Prep batter in small batches Throw out unused batter or breading Do NOT use the same batter or breading for different food items Prepping Specific Food 7-7

7 When prepping salads containing PHF food: Make sure leftover ingredients have been handled safely by ensuring that they were: (i.e., pasta, chicken, potatoes) Cooked, held, and cooled correctly Stored for less than 7 days at 41°F (5°C) or lower Prepping Specific Food 7-10

8 To avoid contaminating ice: Store ice scoops outside ice machines Never use a glass to scoop ice or touch ice with hands Prepping Specific Food 7-13

9 Cooking Food When cooking TCS food, the internal portion must: Reach the required minimum internal temperature Hold that temperature for a specific amount of time 7-16

10 Methods for Cooling Food Before cooling food, start by reducing its size: Cut larger items into smaller pieces Divide large containers of food into smaller containers or shallow pans 7-28

11 Safe Methods for Cooling Food Place it in an ice-water bath Stir it with an ice paddle Place it in a blast chiller Place it in a tumble chiller Methods for Cooling Food 7-29

12 Reheating Food Food Reheated for Immediate Service Can be reheated to any temperature if it was cooked and cooled correctly Food Reheated for Hot-Holding Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours 7-30


Download ppt "Chapter 7 The Flow of Food: Preparation. General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean."

Similar presentations


Ads by Google