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Value-Added Products
• The value of the basic food product increased through processing
• Examples• Precut produce• Chicken nuggets• Pizza
Preparing Food
• Mise en place
• Wash hands
• Wear gloves
• Wash and sanitize all utensils and equipment
• Thaw items if needed
• Remove as much food as you can prep in a short period of time.
• Avoid cross-contamination
• FOLLOW THE RECIPE!
• Use batch cooking
Hand washing
• 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 before putting on gloves
Hand washing cont.
1. Wet hands and arms with hot water (at least 100°F)
2. Apply soap
3. Scrub hands and arms for 10-15 seconds
4. Rinse hands and arms
5. Dry hands and arms
• This should take a total of 20 seconds
Glove Use
• Gloves do not replace hand washing• Wash hands before putting on gloves
• Use gloves when handling food
• Change gloves after finishing a task or when they become torn or soiled
• Do not reuse gloves
Thawing Items
• Thawing Methods:• Place in refrigerator overnight- Best Practice• Submerge under running water• Thaw as part of cooking process
Cross-Contamination
• Harmful bacteria can be easily transferred from one surface or food to another.
• Examples:• Using same cutting board for meat and lettuce• Not properly washing and sanitizing equipment• Improper storage in freezer and refrigerator• Poor personal hygiene
Batch Cooking
• What is Batch Cooking?
• 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 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
• Measure temperature of each batch at two points.
Batch Cooking cont.
• 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.
• Could effect amount of leftovers.
Batch Cooking cont.
• 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.
• Record the end-point cooking temperature on the Temperature Log.
• If recommended temperature is not met continue cooking.
Proper Internal Temperatures
• Poultry and RTE foods- 165°F for 15 seconds
• Ground meat- 155°F for 15 seconds
• Fruits, vegetables, grains, and beans- 135°F
• Read recipe for required internal temperature
• Cold Items: 41°F or below
Checking Temperatures
• Check temperature in thickest part of the food
• Check temperature in two different locations
• Don’t allow thermometer probe to touch the cooking surface
• Don’t allow thermometer probe to touch bones
Cooking Temperatures Activity
• Chicken Tenders
• Hamburgers
• Burrito
• Corn
• Ranchero Beans
• Mashed Potatoes with Gravy
• Mixed Fruit Cocktail
• Apples
• Milk
Calibrating Thermometers
• Thermometers can lose their accuracy when bumped or dropped
• They need to be calibrated or adjusted
• Need to be completed weekly
• Use ice water bath and rotate needle to 32°F using calibration nut
Calibrating Thermometer Video
Video
Take One
DISD FCNS
T.J. High School
New Generation Foods- Calibrating Thermometers
Cooling Leftovers
• Cool food from 135°F to 70°F within two hours• If not completed, reheat to 165°F and start over
• Then cool from 70°F to 41°F within four hours
• When in doubt, throw it out!
• Do not stick uncooled foods in refrigerator
• Cooling Methods:• Place in several smaller containers• Place in ice water bath