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TOPIC 10 FOOD PREPARATION AND SERVING (FOOD PREPARATIONS Cooking method…
TOPIC 10 FOOD PREPARATION AND SERVING
FOOD PREPARATIONS
Cooking method – process of changing shape, taste, texture and aroma by applying heat that will kill m/o in the food
CLEANING
Discarding stones, soil, mud, sticks, etc
WASHING
Cleaning stains. Fruits & veges immersed in 50ppm chlorine/ potassium permanganate for 5 mins. Leafy veges – wash every leaf surface
PRE-PREPARATION (MISE EN PLACE)
Cutting, peeling, rinsing. Foods placed on racks & never on the floor
THAWING
Use chiller below 40C
Thawing cabinet 100C-150C
Flowing water 210C (wrapped food)
microwave oven (instant use)
Frying (slices of meat w/out defrosting
SANITATION PROCEDURES TO REDUCE CONTAMINATION
CLEANING THE FOOD
discarding chemicals and stains. Dried and stored in chiller/freezer to prevent m/o growth. Immersing in salt water to kill insects
PREVENTING CONTAMINATION
prevent from food poisoning by building food storage away from chemical storage
PREPARING COOKED FOOD
temp 770C kill non-spore bact. Raw foods contains more m/o. Must know e correct time needed to cook e food