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Réchauffé
Atul Kumar Mishra
Training Manager
Food Production
Objective
By the end of this topic, You will be able to:
• Understand the definition of réchauffé
• Advantage & Disadvantage of réchauffé
• Storage of Left-Over Foods
• Discuss Factors to consider when using
réchauffé
Réchauffé
• Réchauffé refer to treatment given to left over
food, (Leftovers - Uneaten edible remains). A dish of
food that has been warmed again.
• This food should be stored carefully in either a
refrigerator, a cool place before the next serving time.
Handling Leftovers
• Before and after handling leftovers,
• wash your hands with hot soapy water,
• Wash & sanitize all utensils, dishes and work surfaces
• Keep foods out of the danger zone, between 5 C (41 F) and
60 C (140 F) to prevent the growth of harmful bacteria
• Dispose cooked food left at room temperature for more than
two hours.
• Never rely on your nose, eyes or taste buds to judge the safety
of food.
• When in doubt, throw it out
Cooling Leftovers
• Leave the lid off or wrap loosely until the food is cooled to
refrigeration temperature.
• Very hot items can first be cooled at room temperature.
Refrigerate once steaming stops.
• Refrigerate all leftovers promptly in covered, shallow
containers so they cool quickly.
• Avoid overstocking the refrigerator to allow cool air to
circulate freely.
Storing leftovers
• Always use a clean container to hold the leftovers, or wrap the
leftovers in leak-proof plastic bags to prevent cross-
contamination.
• Keep different types of leftovers separately
• Use refrigerated leftovers within 24hrs, or freeze them for later
use.
• Date leftovers to help identify the contents and to ensure they
are not stored too long.
Defrosting leftovers/ Refrigerator
• Thaw frozen leftovers in the refrigerator or in the microwave.
Ensure food is properly sealed.
• Consume or cook the leftovers immediately after they have
been thawed.
• Place the container or platter on the bottom shelf of the
refrigerator to avoid leakage on other foods during thawing
Reheating leftovers
• Reheat leftovers to a safe internal temperature of 74ºC (165ºF).
• Use a digital food thermometer to check the temperature.
• Bring gravies, soups and sauces to a full, rolling boil and stir
during the process.
• Discard uneaten leftovers after they have been reheated.
Reason-Food Leftover
• Budgeting may not be very accurate
• Guest and Portion allowances are not restricted
• Preparation is more vs accepted guest
• Uneducated staff
• Improper management
Re-heat
• Reheat food usually looses flavour so additional flavour must
be included
• Reheated food must be used immediately and any food
remaining thereafter might not be good for reheating a second
time. It must be discarded
• Re-heated food must not be mixed with freshly cooked foods
however it can be served with freshly cooked food to improve
the appearance
Factor to consider
• Food Should be Reheated not recooked
• Reheated food should be eaten quickly
• Add stock or sauce to food to introduce moisture
• Rechauffe food into small portion to allow heat
penetration
• Seasoning is important to make food palatable and
Interesting
Factors to consider
When Using Left-Over:
 Thorough Reheating
 Storage Time
 Moisture Preservation
 Improvement of Quality(Appearance)
 Taste
 Accompaniment
 Garnish
Advantages
• Economy is exercised since left over foods are used
• Chef’s display his/her ingenuity by carefully
combining left over foods to come up with interesting
dish
• Leftover foods are carefully handled to produce
different items
• Save food prep time
Re-Use Leftover
Food Leftover What To Do
Beef or Chicken Stew 1)Reheat for another meal
2)Add vegetable to give it a
deferent color and test
Chicken Joint 1)Coat with bread crumb
and egg to change texture
Cassava, Arrow roots,
Sweet Potatoes
1)Slice & Shallow fry,
serve as snacks
Re-Use Leftover
Food Leftover What To Do
Maize and Beans 1)Add potatoes or cooking
bananas and green vegetables
mash to get irio
Mashed Potato 1)Potato croquettes,
2)Shepherd Pie
Meat Gravies 1)Use in Sauce
Re-Use Leftover
Food Leftover What To Do
Roast; Beef, Chicken Veal,
Goat
1)Chop finely, combined with
egg to make scrambled egg for
breakfast
2) Shred and make meat ball for
lunch
3) Use as filling for sandwich
4) Use as filling for pastry
5) Use in cold salad
6) Prepare completely hot dish
such as Stuffed paper, Meat
Loafs
Rice Rechauffe Recipe
• This rechauffe recipe is prepared with leftover meat and rice.
Cooked along with tomatoes and onions, this rechauffe recipe
makes for a quick and easy meal that is filling and savory.
Lamb Moussaka
Chicken fricassee
Recap
Now! you are able to:
• Understand the definition of réchauffé
• Advantage & Disadvantage of réchauffé
• Storage of Left-Over Foods
• Discuss Factors to consider when using
réchauffé

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Réchauffé

  • 1. Réchauffé Atul Kumar Mishra Training Manager Food Production
  • 2. Objective By the end of this topic, You will be able to: • Understand the definition of réchauffé • Advantage & Disadvantage of réchauffé • Storage of Left-Over Foods • Discuss Factors to consider when using réchauffé
  • 3. Réchauffé • Réchauffé refer to treatment given to left over food, (Leftovers - Uneaten edible remains). A dish of food that has been warmed again. • This food should be stored carefully in either a refrigerator, a cool place before the next serving time.
  • 4. Handling Leftovers • Before and after handling leftovers, • wash your hands with hot soapy water, • Wash & sanitize all utensils, dishes and work surfaces • Keep foods out of the danger zone, between 5 C (41 F) and 60 C (140 F) to prevent the growth of harmful bacteria • Dispose cooked food left at room temperature for more than two hours. • Never rely on your nose, eyes or taste buds to judge the safety of food. • When in doubt, throw it out
  • 5. Cooling Leftovers • Leave the lid off or wrap loosely until the food is cooled to refrigeration temperature. • Very hot items can first be cooled at room temperature. Refrigerate once steaming stops. • Refrigerate all leftovers promptly in covered, shallow containers so they cool quickly. • Avoid overstocking the refrigerator to allow cool air to circulate freely.
  • 6. Storing leftovers • Always use a clean container to hold the leftovers, or wrap the leftovers in leak-proof plastic bags to prevent cross- contamination. • Keep different types of leftovers separately • Use refrigerated leftovers within 24hrs, or freeze them for later use. • Date leftovers to help identify the contents and to ensure they are not stored too long.
  • 7. Defrosting leftovers/ Refrigerator • Thaw frozen leftovers in the refrigerator or in the microwave. Ensure food is properly sealed. • Consume or cook the leftovers immediately after they have been thawed. • Place the container or platter on the bottom shelf of the refrigerator to avoid leakage on other foods during thawing
  • 8. Reheating leftovers • Reheat leftovers to a safe internal temperature of 74ºC (165ºF). • Use a digital food thermometer to check the temperature. • Bring gravies, soups and sauces to a full, rolling boil and stir during the process. • Discard uneaten leftovers after they have been reheated.
  • 9. Reason-Food Leftover • Budgeting may not be very accurate • Guest and Portion allowances are not restricted • Preparation is more vs accepted guest • Uneducated staff • Improper management
  • 10. Re-heat • Reheat food usually looses flavour so additional flavour must be included • Reheated food must be used immediately and any food remaining thereafter might not be good for reheating a second time. It must be discarded • Re-heated food must not be mixed with freshly cooked foods however it can be served with freshly cooked food to improve the appearance
  • 11. Factor to consider • Food Should be Reheated not recooked • Reheated food should be eaten quickly • Add stock or sauce to food to introduce moisture • Rechauffe food into small portion to allow heat penetration • Seasoning is important to make food palatable and Interesting
  • 12. Factors to consider When Using Left-Over:  Thorough Reheating  Storage Time  Moisture Preservation  Improvement of Quality(Appearance)  Taste  Accompaniment  Garnish
  • 13. Advantages • Economy is exercised since left over foods are used • Chef’s display his/her ingenuity by carefully combining left over foods to come up with interesting dish • Leftover foods are carefully handled to produce different items • Save food prep time
  • 14. Re-Use Leftover Food Leftover What To Do Beef or Chicken Stew 1)Reheat for another meal 2)Add vegetable to give it a deferent color and test Chicken Joint 1)Coat with bread crumb and egg to change texture Cassava, Arrow roots, Sweet Potatoes 1)Slice & Shallow fry, serve as snacks
  • 15. Re-Use Leftover Food Leftover What To Do Maize and Beans 1)Add potatoes or cooking bananas and green vegetables mash to get irio Mashed Potato 1)Potato croquettes, 2)Shepherd Pie Meat Gravies 1)Use in Sauce
  • 16. Re-Use Leftover Food Leftover What To Do Roast; Beef, Chicken Veal, Goat 1)Chop finely, combined with egg to make scrambled egg for breakfast 2) Shred and make meat ball for lunch 3) Use as filling for sandwich 4) Use as filling for pastry 5) Use in cold salad 6) Prepare completely hot dish such as Stuffed paper, Meat Loafs
  • 17. Rice Rechauffe Recipe • This rechauffe recipe is prepared with leftover meat and rice. Cooked along with tomatoes and onions, this rechauffe recipe makes for a quick and easy meal that is filling and savory.
  • 20. Recap Now! you are able to: • Understand the definition of réchauffé • Advantage & Disadvantage of réchauffé • Storage of Left-Over Foods • Discuss Factors to consider when using réchauffé