Culinary Flow of Food

FIFO

(First in first out) Applies to how stock is stored to that older inventory is used before it expires

ready to eat or deep fried foods, pasta, fruits, vegetables, rice or beans that will be held for service

135 for 15 seconds

seafood, cut meats (pork chops), eggs for immediate service

145 degrees for 15 seconds

roasts

145 degrees for 4 minutes

ground meat or seafood, eggs to be hot held for service

155 degrees for 15 seconds

Proper temperature for poultry, stuffed meats and pastas, reheating leftovers

165 degrees for 15 seconds

Refrigerator Temperature

36-40 Degrees

Temperature Danger Zone

41 Degrees to 135 Degrees

Freezer Temperature

-10 Degrees to 0 Degrees

Flow of food

1 - Receiving 2- Storage 3 - Thawing 4 - preparing 5- cooking 6- holding 7- serving 8- cooling 9 - reheating

Ways food can be defrosted or thawed

1) In the refrigerator 2) Under cold running water 3) In the microwave on defrost (for immediate use) *raw food defrosted should not be refrozen*

Thermometer

Device used for accurately measuring the internal temperature of food, the air temperature inside a freezer or cooler and the temperature of equipment.

Perishable Goods

Foods that are likely to spoil. They become unsafe if not kept refrigerated at 40 degrees F or below. Examples: Meat, Poultry, Dairy Products, Leftovers

Dry Goods

Foods that can be transported and stored without immediate danger of spoiling. Examples: Flours, Whole Grains

Potentially Hazardous Food

Foods that require time and temperature control in order to prevent bacteria growth. Examples: Meat, Fish, Poultry, Eggs, Cooked Vegetables

Two stage cooling method

In the first stage of this method, food must be cooled down to 70 degrees within 2 hours. In the second stage, foods must cool down to below 41 degrees within an additional 4 hours. Total time = 6 hours

Bimetallic Thermometer

Measures temperature through a metal probe with a sensor toward the end. Used to obtaining the internal temperature of foods.

Receiving

The first step in the flow of food - taking in items necessary for food service production.

Storing

The second step in the flow of food - Food must be stored correctly in order to avoid cross-contamination and spoilage

Cross Contamination

The transfer of microorganisms from one food surface to another

One stage cooling method

This method of cooling hot foods to a safe storing temperature requires that food be cooled to below 41 degrees within 4 hours

Holding

When food is prepared ahead of time and them kept in a steam table or refrigerator until you are ready to serve it. It is important to maintain temperature

Dry Storage Temperature

should be between 50 and 70 degrees with low humidity (under 50-60%)