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Rechauffe cooking by ADITHYA GUPTA
- 1. Objective’s About history About About WELCOME CHEF’S PRESENTING ABOUT RECHUFFE COOKING DESIGNED BY ADITHYA GUPTA
- 2. Objective’s About history About About 1 Understand the definition of rechauffee 2 Advantages and Dis advantages 3 Storage of left overs 4Do's and Don'ts while reheating the food
- 3. Objectives About history About About RÉCHAUFFÉ refer to treatment given to left over food, (Leftovers - Uneaten edible remains). A dish of food that has been warmed again or reconstructed into new dish. RÉCHAUFFÉ COOKING 1. Appetizing 2. Nourishment 3. Handling 4. THE THUMB RULE IS NEVER RECOOK, ONLY REHEAT.
- 4. Objectives About Advantages About About Prep Time 3 Chef’s skill 2 Economy 1 Profits increase as low wastage Innovative Skills Effective usage of work force Reduce wastage 3 Multiple usage of leftovers to create new dishes
- 5. About About history Handling About Handling, Storage & cooling Leftovers 1 wash your hands with hot soapy water 2 Wash & sanitize all utensils, dishes and work surfaces 3 Keep foods out of the danger zone - 5-60 degrees 4 Dispose cooked food left at room temperature for more than two hours. 5 When in doubt, throw it out
- 6. Improvement of Quality, Taste FACTORS TO CONSIDER WHILE REHEATING THE FOOD Through Reheating Storage Time Moisture Preservation Accompaniment & Garnish
- 7. Excess production Preparation is more vs accepted guest Improper managementGuest and Portion allowances are not restricted Training Educating Staff is important in handling huge portions of food PLANNING Budgeting may not be very accurate
Editor's Notes
- Refrigerate all leftovers promptly in covered, shallow containers so they cool quickly. • Avoid overstocking the refrigerator to allow cool air to circulate freely. Storage : use clean vessels and wrap properly, segregate properly, use them with in one day, label with details(date, dish)
- Reheat to : internal temperature of 74ºC (165ºF), Use probe thermometer to to check internal temp gravies, soups and sauces to a full, rolling boil Add stock or sauce to food to introduce moisture Additional flavours, re heated food has to be consumed immediately, remaining has to be discarded.