CU101 - Week 3

Cleanliness in Storage:

- All parts of a storage area should be cleaned regularly--floors, walls, and shelving, also anything that transports food. - Containers themselves should be cleaned and sanitized before being reused. - Glasses and cups should be stored upside-down. - utensils should be stored handle-up, to avoid contact with food-contact surfaces. - Surfaces of stationary equipment should be covered until ready for use.

Storage - Containers

- Containers should be durable, leak-proof, and sealable. - Chemicals should be kept in their original labeled containers and disposed of according to the label. - Food, chemicals, and linens should each get their own storage area, all three of which should be separate from food-prep areas.

Storing Cleaning Supplies:

- Hang, mops, brooms, brushes to air-dry. - Clean/rinse buckets, let them air-dry, then store them. - Air-dry towels overnight. - Cleaning agents should be properly labeled and stored in their original packaging.

Storage Temperatures

- Keep TCS food outside the danger zone. - Either below 41°F or above 135°F if hot-holding. - Eggs can be stored at 45°F or below. - Dry storage should be between 50°F and 70°F, unless it's being kept below 41°F to keep pests out. - Check the temperature of storage areas at the start of each shift. - Each storage area should have a hanging thermometer in it. - Avoid overloading coolers, fridges, and freezers, air must circulate. - Don't leave cooler doors open.

Storage - Refrigerator.

- The most hazardous food should be on the bottom and the least hazardous food should be on the top. - The food with the highest internal cooking temperature should be on the bottom. Top to bottom: 1. Vegetables 2. Meat 3. Poultry - Hazardous or at-risk foods are more likely to not only spoil, but also to drip down onto other foods, contaminating them.

Storage - Labeling

- The single most important part of storing is properly labeling food. - Every ingredient or dish stored must have a label with its name and use-by date. - Mark the date something is received. - You can store TCS, ready-to-eat food for up to 7 days.

Storage - First In, First Out (FIFO).

- Use food that's closest to expiring. - All food must be stored in its original container until used. - This is easier if you know the date something is received.

solanine

A poisonous substance found in potatoes that have turned green.

waxy potatoes

A young potato high in sugar and low in starch. Quality Factors: - High moisture content. - high sugar content. - low starch content. - Usually small and round in shape, but some varieties can be large, and some may be elongated. - Flesh is white, yellow, or even blue or purple. - Skin is white, red, yellow, or blue. - Hold shape well when cooked. Firm, moist texture. - Use for boiling whole, for salads, soups, hash browns, and any preparation where the potato must hold its shape. - Do not use for deep-frying. High sugar content will cause dark streaks and poor texture.

all-purpose potatoes - sometimes called chef potatoes.

An irregularly shaped potato suitable for most purposes, though not usually for baking due to its shape; not as dry, starchy, or expensive as a russet. Quality Factors: - Not as dry and starchy as russets. - Irregularly shaped. - Less expensive than russets. - Suitable for most purposes, but not usually used for baking because of irregular shape. - Especially useful for puréeing or mashing, or any preparation in which the shape of the whole potato is not important. - Note: Very knobby potatoes are wasteful when pared in a mechanical peeler.

True or false: French fries made from fresh potatoes are always better than French fries made from frozen, blanched potato strips. Explain.

False, even though frozen potato products are very good, if you want the best quality, you must use fresh potatoes.

Storage - Walls & Floors

Food, linens, and single-use items should all be stored away from walls and at least six inches off the floor to keep them away from dirt, moisture, and pests.

new potatoes

Immature potato with tender, thin skin, harvested while the plant top is still green. Quality Factors:

duchesse potatoes (doo shess)

Potato purée mixed with butter and egg yolks.

If mature, starchy potatoes are best for puréeing (mashed, duchesse, etc.), then why doesn't everyone use russets or Idahos, which are the starchiest?

Russets or Idahos are generally too expensive for that purpose.

Russets or Idahos

Starchy potato often used for baking and deep-frying. Quality Factors: - Long, regularly shaped potatoes with slightly rough skin. - An ideal choice for the traditional baked potato. - Best potato for French fries because the high starch content produces an even, golden color and good texture. - the regular shape means little trimming loss. - May be mashed but is generally too expensive for that purpose. - Sizes are indicated by count per 50-pound carton. For example, 100s average 8 ounces each.

Why is it not a good idea to put Parisienne potatoes on your menu unless you are also serving a puréed potato product?

The parisienne potatoes preparation is good to use if you have leftover boiled potatoes.

Receiving

When receiving food, inspect every delivery for damage, quality, signs of pests, and unusual temperatures, reject anything that is not up to standards.