Food-Unit1(Pt3)

moist and dry heat

It should be seared first in hot fat.

The proteins that make up the muscle fibers are denaturing or unwinding a bit.

Through browning of the food and any marinade used before the heating of the food.

325^oF - 400^oF

The tip of the thermometer, which is heat sensitive, should be inserted to the center of the meat at its thickest point.

Meat juices should run dark red with a temperature of 130^oF

People choose their food with their eyes. That is, they either accept or reject food items on the serving line based solely on their appearance.

Arrange food properly

Shift leader

The size

Cooking small batches of food to be available as needed.

• When cooking, remember these tips:
• 1. Open canned items only as needed
• 2. Research your recipes before each meal to estimate how long it takes to prepare a menu item. Then look at the Production Log to see when that item is scheduled to be on the serving line. From there, you can determine when to start preparing it.
• 3. Do NOT complete all food preparation for a meal before the serving line is opened.

Date new food items and store them behind the older food items.

Standardized recipes that are followed by the instructions given and use the components listed in the recipe.

• Any 4 of the following:
• 1. Ensure exterior doors to the facility are closed.
• 2. Ensure fridge and freezer doors are closed and sealed properly
• 3. Use appropriate temps when cooking food.
• 4. Preheat ovens so extra fuel and cooking times are not required. Do not leave ovens on all day just so they are ready when needed.
• 5. Ensure thermometers are calibrated
• 6. Ensure all equipment is maintained properly.
• 7. Ensure freezers are defrosted frequently so they maintain proper temperature and air circulation.