Presentation by National Food Service Industry on how to safely prepare healthy food

1. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
This training is conducted by the
National Food Service Management Institute
The University of Mississippi
www.nfsmi.org
800-321-3054

2. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Choosing the Right Equipment
Lesson One

3. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Introduction
• Choose the right equipment to produce
healthy and safe food.
• Production equipment is a key tool in
serving quality food. Equipment is used to
process and deliver food to customers.
• Choosing the right equipment for the job
provides the best results.

4. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Lesson Objectives
• Identify equipment used for different menu
items
• Differentiate between moist and dry heat
cooking methods

5. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Let’s get started…
• What are the types of cooking methods used to
prepare these menu items?
• How is the equipment selected to prepare each
item?
• How might the equipment change the quality,
nutritional value, or safety of the food?
• How might the menu item be prepared to be
more appealing to students?

6. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Equipment is used to process and
deliver food from the food
service operation to customers.

7. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Choosing the wrong piece of equipment can:
• Lower nutritional value
• Affect food safety
• Change food color
• Change mouth feel or taste
• Result in low yield
• Make the job more difficult
• Increase cleanup
• Impact safety

8. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Cooking Methods
• Which of the cooking methods do you often
use at home?
• What piece of equipment do you feel most
comfortable using?
• What piece of equipment do you feel we
should spend time investigating?

9. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
DRY HEAT COOKING
• Baking
• Roasting
• Broiling
• Pan broiling
• Grilling
• Frying
• Sautéing

10. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Dry Heat Cooking
• Food cooked without water
• Best suited for meat that is tender
• Used for bakery products
• Overcooking product will cause it to be dry
with a low yield
• Check the internal temperature with a
calibrated thermometer

11. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Frying (A Dry Heat Method)
includes
• Surface frying
• Deep fat frying
• Stir-frying

12. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Some important points about
frying:
• Cooking food with hot oil or fat
• Fat caramelizes the food
• Some food items are blanched. This means that
food is coated with fat prior to freezing.
• Fry at the recommended temperature. Low oil
temperature increases fat absorption in food
and makes the food product soggy.

13. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
MOIST HEAT COOKING
• Steaming
• Braising
• Boiling/Poaching
• Stewing

14. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Moist Heat Cooking
• Food cooked with the addition of water or
other liquid
• Appropriate for less tender cuts of meat
• Original moist heat cooking was in the
stockpot
• Generally uses lower temperatures and longer
cooking times
• Check the internal temperature of food with a
calibrated thermometer

15. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Steaming
(A Moist Heat Method)
• Speeds up the cooking process
• Produces a moist product
• Makes food tender
• Produces a high yield
• Supports batch cooking for control and quality
• Used for reheating
• Retains nutrients

16. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Conclusion
Equipment and cooking method selection are two
of the most important elements of producing
healthy food.

17. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
National Food Service Management Institute
The University of Mississippi
• Mission: To provide information and services that promote the
continuous improvement of child nutrition programs
• Vision: To be the leader in providing education, research, and
resources to promote excellence in child nutrition programs