3. Ten Commandments for a Chef 1. Practice punctuality every day of employment . 2. Practice perfect sanitation under any and all circumstances . 3 .Practice patience and politeness. 4. Practice the art of continuing your education. 5. Practice teamwork at ALL times. 6. Practice accepting responsibility. 7. Practice creating atmosphere free of argumentation and tension. 8. Practice conservation of energy, materials, and foodstuff. 9. Practice the production of high quality products . 10. Practice honesty and straightforwardness.
Food High protein sources are most common for bacteria to thrive Acidity/Alkalinity (ph) Neutral ph is best for most bacteria Time 4 hours total time in TDZ 2 stage cooling process 2 hours from 140 – 70 4 hours from 70 – 40 Temperature TDZ Foods must be re-heated to 165*F Oxygen Air Moisture The higher the water activity the greater the chance of bacterial growth
Temperature danger zone- Max time allowed is 4 hours HACCP- System of monitoring and record keeping that ensures proper documentation of food safety concerns are addressed. Goal is to prevent Food borne illness. Cross Contamination- Transfer of bacteria to food from food, equipment, people and utensils. Sources of Contamination- Hands, coughs, sneezes, equipment, utensils, air, water, vermin, insects, etc.
Proper methods to thawing food In the refrigerator. Safest method and allows the food to remain out of the temperature danger zone. Also the best method for quality because slow thawing helps prevent cellular breakdown in the product being thawed. In cold running potable water. If the entire product can be thawed within a two hour time limit. In the microwave if product will then be immediately cooked.
Roasting- Dry heat method. Mirepoix, baste on occasion, temperature-approx. 350F Grilling- Heat source below the product. Radiant heat. Broiling- Heat source located above the product. Radiant heat.Gas-180,000 BTU, Electric-15 Kw Advantages of broiling- very high heat, ideal for browning, intense flavor. Sauté- To jump. Minimal oil, hot pan, controlled, high heat. Fry- Deep fry- completely submerged in oil. 350-375F. Shallow fry- not completely submerged. Pan fry- less than ½ covered in oil. Standard Breading procedure- wet, dry, wet, dry. Enemies of Fat- Heat, water, time, Braising- Combination cooking method. Large pieces of meat. Sear, deglaze, cover 2/3 with liquid, cover, fork tender. Stewing- Similar to braising. Smaller pieces of meat, more liquid, longer cooking time. Searing does not retain the juices!!
Boiling- Rapid convection movement Simmering- Reduced convection movement,depouillage process,
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