9th lecture-Sanitary procedures while preparing and cooking foodWaleed Foad
Sanitary procedures while preparing and cooking food. General Rules and Guidelines of Thawing, Preparing and Cooking Food. Hazard Analysis and Critical Control Points (HACCP)
9th lecture-Sanitary procedures while preparing and cooking foodWaleed Foad
Sanitary procedures while preparing and cooking food. General Rules and Guidelines of Thawing, Preparing and Cooking Food. Hazard Analysis and Critical Control Points (HACCP)
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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.
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
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.
