The Flow of Food

Section 8-3

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Receiving & StoringFood Safely

• Inspect foods upon delivery.

• Store in proper location.

• Dry Storage: 50ºF to 70ºF; Six inches off the floor and six inches away from the wall.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Receiving & StoringFood Safely

(continued)

• Refrigerated Storage: At or below 41ºF; Clearly labeled and dated.

• Frozen Storage: At 0ºF or below; Clearly labeled and dated.

• FIFO: First-In, First-Out inventory system.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

General Preparation& Cooking Guidelines

• Use clean, sanitized cutting boards, knives, and utensils.

• Don’t remove all the food product from the refrigerator at one time. Work with only as much product as you need for one hour.

• Always prepare produce on a separate area from raw meats, poultry, eggs, or fish.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

General Preparation& Cooking Guidelines

(continued)

• Clean and sanitize knives each time you prepare a different food product.

• Don’t let food sit on the counter. Prepare or cook it immediately or return what is left to storage.

• Keep cold ingredients properly chilled in the refrigerator until you need them.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

General Preparation& Cooking Guidelines

(continued)

• Fully cook protein ingredients, such as chicken, before you mix them with other food products.

• Closely follow recipe directions when preparing foods.

• Cook food to the proper internal temperature.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

General Preparation& Cooking Guidelines

(continued)

• Don’t mix leftover food with freshly prepared foods.

• Boil leftover sauces and gravies before serving.

• Thoroughly cook foods that have been battered or breaded.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Holding Food Safely

• Keep covered.

• Take internal temperature regularly.

• Hold cooked foods at 135ºF or above.

• Hold cold food at 41ºF or below.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Holding Food Safely(continued)

• Stir hot foods regularly.

• Don’t put cold food in a steam table.

• Never mix fresh food with held food.

• Don’t store cold food directly on ice.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Serving Food Safely

• Never touch ready-to-eat food with your hands.

• Never touch food-contact surfaces.

• Never allow plates of food to overlap.

• Use tongs or scoops to pick up ice.

• Use cleaning cloths for cleaning only.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Cooling Food Safely

• Two-Stage Method: In the first stage, cooked foods are cooled down to 70ºF within two hours. The second stage involves cooling the food down below 41ºF in four hours. The two-stage method takes a total of six hours.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Cooling Food Safely(continued)

• One-Stage Method: This method is also called the four-hour method. Food is cooled to less than 41ºF.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Cooling Food Safely(continued)

• Four approved and safe methods:– Blast chiller.– Ice-bath.– Shallow stainless steel pans.– Reduce portion size.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Reheating Foods Safely

• Reheat to an internal temperature of 165F.

• Reheat to this temperature for 15 seconds within two hours of being removed from the refrigerator.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Disposal Point

• Remove leftover food from dishes, smallwares, and equipment.

• Wash dishes manually or in a commercial dishwasher.

• Sanitize dishes, smallwares, and equipment. See Fig. 8-17 on page 194.

• Dry and store items.

Section 8-3

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Culinary EssentialsCopyright © Glencoe/McGraw-Hill,

a division of The McGraw-Hill Companies, Inc.

Proper Thawing of Food

• Five approved and safe methods:– In the refrigerator.– In the microwave.– In constantly flowing water.– Part of the cooking process.– Slacking: gradually thaw frozen foods in

preparation for deep-frying.