1. New Generation Foods: Preparing Anna FortenberryAnna Fortenberry

2. Value-Added Products The value of the basic food product increased through processing The value of the basic food product increased through processing Examples Examples Precut produce Precut produce Chicken nuggets Chicken nuggets Pizza Pizza

3. Preparing Food Mise en place Mise en place Wash hands Wash hands Wear gloves Wear gloves Wash and sanitize all utensils and equipment Wash and sanitize all utensils and equipment Thaw items if needed Thaw items if needed Remove as much food as you can prep in a short period of time. Remove as much food as you can prep in a short period of time. Avoid cross-contamination Avoid cross-contamination FOLLOW THE RECIPE! FOLLOW THE RECIPE! Use batch cooking Use batch cooking

4. Hand washing Wash hands with soap and warm water thoroughly before handling food Wash hands with soap and warm water thoroughly before handling food Wash hands after breaks, using restrooms, eating, sneezing, coughing, touching hair or body, and handling money Wash hands after breaks, using restrooms, eating, sneezing, coughing, touching hair or body, and handling money Wash hands before putting on gloves Wash hands before putting on gloves

5. Hand washing cont. 1.Wet hands and arms with hot water (at least 100°F)1.Wet hands and arms with hot water (at least 100°F) 2.Apply soap2.Apply soap 3.Scrub hands and arms for 10-15 seconds3.Scrub hands and arms for 10-15 seconds 4.Rinse hands and arms4.Rinse hands and arms 5.Dry hands and arms5.Dry hands and arms This should take a total of 20 seconds This should take a total of 20 seconds

6. Hand washing Activity February 20, 2015 Dallas ISD FCNS Staff In-service Training

7. Glove Use Gloves do not replace hand washing Gloves do not replace hand washing Wash hands before putting on gloves Wash hands before putting on gloves Use gloves when handling food Use gloves when handling food Change gloves after finishing a task or when they become torn or soiled Change gloves after finishing a task or when they become torn or soiled Do not reuse gloves Do not reuse gloves

8. Glove Activity February 20, 2015 Dallas ISD FCNS Staff In-service Training

9. Thawing Items Thawing Methods: Thawing Methods: Place in refrigerator overnight- Best Practice Place in refrigerator overnight- Best Practice Submerge under running water Submerge under running water Thaw as part of cooking process Thaw as part of cooking process

10. Cross-Contamination Harmful bacteria can be easily transferred from one surface or food to another. Harmful bacteria can be easily transferred from one surface or food to another. Examples: Examples: Using same cutting board for meat and lettuce Using same cutting board for meat and lettuce Not properly washing and sanitizing equipment Not properly washing and sanitizing equipment Improper storage in freezer and refrigerator Improper storage in freezer and refrigerator Poor personal hygiene Poor personal hygiene

11. Batch Cooking What is Batch Cooking? What is Batch Cooking? It is way to prepare and cook as much food as is needed at time. It is way to prepare and cook as much food as is needed at time. Batch cooking is ideal for maintaining food temperature and quality. Batch cooking is ideal for maintaining food temperature and quality. Batch Cooking involves dividing the food into smaller batches and cooking them one at a time, as needed. Batch Cooking involves dividing the food into smaller batches and cooking them one at a time, as needed. Ensures food is at peak quality when placed on lines Ensures food is at peak quality when placed on lines Measure temperature of each batch at two points. Measure temperature of each batch at two points.

12. Batch Cooking cont. Do not use hot holding equipment to cook or reheat foods. Do not use hot holding equipment to cook or reheat foods. Food ingredients expose to room temperature for two hours or less, should be either cooked to 165°F or returned to the refrigerator. TOTAL time of food at room temperature shall not exceed four hours. Food ingredients expose to room temperature for two hours or less, should be either cooked to 165°F or returned to the refrigerator. TOTAL time of food at room temperature shall not exceed four hours. Could effect amount of leftovers. Could effect amount of leftovers.

13. Batch Cooking cont. Use a calibrated thermometer to take temperatures of each batch of all potentially hazardous food products. Use a calibrated thermometer to take temperatures of each batch of all potentially hazardous food products. Two readings should also be taken in different locations to assure thorough cooking to the appropriate temperature. Two readings should also be taken in different locations to assure thorough cooking to the appropriate temperature. Record the end-point cooking temperature on the Temperature Log. Record the end-point cooking temperature on the Temperature Log. If recommended temperature is not met continue cooking. If recommended temperature is not met continue cooking.

14. Proper Internal Temperatures Poultry and RTE foods- 165°F for 15 seconds Poultry and RTE foods- 165°F for 15 seconds Ground meat- 155°F for 15 seconds Ground meat- 155°F for 15 seconds Fruits, vegetables, grains, and beans- 135°F Fruits, vegetables, grains, and beans- 135°F Read recipe for required internal temperature Read recipe for required internal temperature Cold Items: 41°F or below Cold Items: 41°F or below

15. Checking Temperatures Check temperature in thickest part of the food Check temperature in thickest part of the food Check temperature in two different locations Check temperature in two different locations Don’t allow thermometer probe to touch the cooking surface Don’t allow thermometer probe to touch the cooking surface Don’t allow thermometer probe to touch bones Don’t allow thermometer probe to touch bones

16. Cooking Temperatures Activity Chicken Tenders Chicken Tenders Hamburgers Hamburgers Burrito Burrito Corn Corn Ranchero Beans Ranchero Beans Mashed Potatoes with Gravy Mashed Potatoes with Gravy Mixed Fruit Cocktail Mixed Fruit Cocktail Apples Apples Milk Milk

17. Calibrating Thermometers Thermometers can lose their accuracy when bumped or dropped Thermometers can lose their accuracy when bumped or dropped They need to be calibrated or adjusted They need to be calibrated or adjusted Need to be completed weekly Need to be completed weekly Use ice water bath and rotate needle to 32°F using calibration nut Use ice water bath and rotate needle to 32°F using calibration nut

18. Calibrating Thermometer Video Video Take One DISD FCNST.J. High School New Generation Foods- Calibrating Thermometers

19. Time Temperature Danger Zone

20. Cooling Leftovers Cool food from 135°F to 70°F within two hours Cool food from 135°F to 70°F within two hours If not completed, reheat to 165°F and start over If not completed, reheat to 165°F and start over Then cool from 70°F to 41°F within four hours Then cool from 70°F to 41°F within four hours When in doubt, throw it out! When in doubt, throw it out! Do not stick uncooled foods in refrigerator Do not stick uncooled foods in refrigerator Cooling Methods: Cooling Methods: Place in several smaller containers Place in several smaller containers Place in ice water bath Place in ice water bath

21. Video Take One DISD FCNST.J. High School New Generation Foods- Preparing

22. Training Assessment Please take 5 minutes to complete the training assessment on preparing Please take 5 minutes to complete the training assessment on preparing