Food Preparation

1. Copyright 2023, Hawkes, Stine

3. Tomato Sauce
This week’s recipe from the
Student Workbook is:
Tomato sauce is one of our five
mother sauces. This means this
is a basic sauce in which we
can add one or more extra
ingredients to create a
derivative sauce, which we will
use in many different dishes.
Chapter Recipe

4. Preparation

5. Additives
Food additives are sometimes used to preserve, season, or change the color
of food. Additives must be approved and used within regulated amounts.
Food additive guidelines:
• Restrictions do not apply to food additives that are considered
Generally Recognized as Safe (GRAS), such as salt, pepper, etc.
• A manager must be able to explain how additives found on the
premises are used.
• Even approved additives must only be used as authorized by law.
Preparation
Allowed: Adding color to a red velvet cake.
Illegal: Adding red coloring to ground beef that has oxidized

6. Thawing Food – Part I
Time/Temperature for
Safety (TCS) foods
must be appropriately
thawed to limit the
potential for surviving
bacteria to grow to
unsafe levels and/or
produce toxins.
Preparation

7. Thawing Food – Part II
Preparation

8. Slacking
Preparation
Some food products, especially those
intended for deep-fat frying, are often
slacked (not thawed) before cooking.
The process involves partially thawing
food which is subsequently cooked to
ensure a consistent heat penetration.

9. Slacking
Preparation
TCS foods have specific details which must be considered during the
preparation process. TCS = Time-Temperature/Control/Safety
• Required portions: Only pull required portions from
cooler/frozen storage
• Large batches: Break a large project down into small,
manageable batches
• Keep separate: prevent cross-contamination & cross-contact
• Clean and sanitize: food contact surfaces, equipment, and
utensils, between uses
• Prompt storage: Unused portions must be promptly
refrigerated or frozen
• Date-marking: Apply date-marking if not consumed within
24 hours of preparation
• Monitor time and temperature: Avoid time-temperature
abuse

10. Cooking

11. Best Practices
Cooking food in a busy
kitchen involves managing
several important aspects
simultaneously.
This list is a helpful reminder
of best practices related to
cooking.
Cooking

12. Best Practices – Part I
The following
table summarizes:
• Minimum
internal cooking
temps
• Minimum
required
cooking time
Cooking

13. Best Practices – Part II
Cooking

14. Best Practices – Part III
Cooking

15. Roasts
Multiple combinations of time and temperature are allowed when
cooking a roast . Each temperature/time combination has the same
effect of killing bacteria in the roast.
Imagine the bacteria is a lobster in a pot of water. This is
how the crustation feels when the water temperature is:
• 70°F (21°C) A day at the beach.
• 100°F (38°C) Do I have a fever?
• 120°F (49°C) That’s a hot day in Death Valley!
• 130°F (54°C) Death is inevitable.
Preparation

16. Raw or Undercooked
In some cases, based on a specific
order, raw or undercooked animal
food may be served.
Preparation

17. Partial Cooking
In support of a busy kitchen or large event, partial cooking (a.k.a.,
paracooking or noncontinuous cooking) is employed - which includes a
partial initial cook, cooled quickly, and then a final cook.
Examples of when partial cooking is used:
• Grill-marking chicken breasts for a
large-scale off-site catering event
• Mass production of steaks and/or
chicken breasts for a large private
party
• Partially cooked hamburger patties
held for final preparation and service
during rush hour
Preparation
Partial cook requirements for raw animal foods:
• Initial cook does not exceed (60) minutes.
• Immediate cooling as required for TCS foods
• Hold frozen or refrigerated as required for TCS foods
• With label and date-marking
• Refrigeration: 41°F (5°C) or below
• Final cook to the required minimum internal
temperature
• Serve immediately, or
• Hot hold at the minimum required temperature

18. Safety Requirements

19. Consumer Advisories – Part I
A consumer advisory lets customers know that food served in a raw or
undercooked state may be more likely to cause foodborne illness.
Safety Requirements
Customer advisories are required when
the following raw or undercooked animal
foods are served:
• Raw oysters
• Food containing a sulfiting agent
• Wild mushrooms
• Raw or unpasteurized milk (variance
required from DHEC)
• Unpasteurized juices
• Raw seed sprouts offered for
immediate consumption

20. Consumer Advisories – Part II
A consumer advisory lets customers know that food served in a raw or
undercooked state may be more likely to cause foodborne illness.
Safety Requirements
Examples (disclosure in bold, reminder in
italics)

21. Highly Susceptible Populations
Most people who experience foodborne illness have mild symptoms,
may miss work time, and are not part of a recognized outbreak.
However, for some within our population, a foodborne
illness can be more serious, even life-threatening.
The level of severity cannot be predetermined for an individual, but a
specific population has been identified as most susceptible, which
includes:
Safety Requirements
Preschool age
children
Older adults in health
care facilities
Those with impaired
immune systems

22. Post-cooking

23. Cooling
Post-cooking
When cooked food is refrigerated and stored for later use, it must first
be cooled quickly to limit time spent in the temperature danger zone
and thus limit the potential for bacterial growth.
Within 6 hours, cooked food must
be cooled:
• From 135°F (57°C) to 70°F
(21°C) within 2 hours, and
• To 41°F (5°C) or below within
6 hours total

24. Cooling - Shallow Pan Method
Post-cooking
Use shallow metal pans 2’’ to 4’’
(5 cm – 10 cm) deep to reduce
product thickness.
• Optimal: pre-chilled pans
• Refrigerate immediately
• Loosely cover and don’t stack
hot pans to improve circulation
• Cut or slice whole/ thicker
animal food into portions no
larger than 4’’ (10 cm)

25. Cooling – Ice Bath Method
Post-cooking
The ice bath method uses both ice and water.
• In a clean and sanitized sink or large pan, fill it with ice and
then cold water
• Divide product into 1-gallon or smaller containers
• Immerse smaller containers in the larger ice bath until the
product is level with ice/water
• Use a spoon, ice paddle, or similar mixing device to stir and
agitate every 10 minutes
• As the ice melts, drain the water and replenish the ice
• Monitor the temperature of food using a clean and sanitized
thermometer
• Refrigerate immediately after the food has cooled to 41°F (5°C)

26. Reheating – Part I
Post-cooking
Once food has been properly cooked, cooled, refrigerated -- or frozen
and properly thawed -- it might finally be reheated prior to service.
Food is either reheated for immediate service or hot holding.
Reheating food tips:
• Never use hot holding equipment to reheat food
• Do not mix new or fresh food with leftover items
• Stir foods frequently to distribute the heat
• Measure the internal temperature with a clean thermometer
• After reaching the required temperature, the food must be
held at 135˚F (57°C) or above as covered in the next chapter

27. Reheating – Part II
Post-cooking
For Immediate Service
Fully cooked and refrigerated food may be served at any temperature when
prepared for immediate service in response to a consumer’s order
Using a conventional oven to reheat food previously prepared
in-house:
• Reheat from 41°F to 165°F (5°C to 74°C) within 2 hours
• Hold at 165°F (74°C) for 15 seconds
Using a microwave oven to reheat food previously prepared in-
house:
• Reheat from 41°F to 165°F (5°C to 74°C) within 2 hours
• After reheating, stir product and cover. Leave covered for 2
For Hot Holding
When food is reheated and
not intended for
immediate service, the
Food Code requires food to
pass through the
temperature danger zone
quickly.

28. Food Donation
Food Waste
Food waste is estimated to be 30 - 40
percent of the supply created.
Food Donation
Food stored, prepared, packaged,
displayed, and labeled in accordance to
law and the Food Code may be offered
for donation.