New Generation Foods:

PreparingAnna Fortenberry

Value-Added Products

• The value of the basic food product increased through processing

• Examples• Precut produce• Chicken nuggets• Pizza

Preparing Food

• Mise en place

• Wash hands

• Wear gloves

• Wash and sanitize all utensils and equipment

• Thaw items if needed

• Remove as much food as you can prep in a short period of time.

• Avoid cross-contamination

• FOLLOW THE RECIPE!

• Use batch cooking

Hand washing

• Wash hands with soap and warm water thoroughly before handling food

• Wash hands after breaks, using restrooms, eating, sneezing, coughing, touching hair or body, and handling money

• Wash hands before putting on gloves

Hand washing cont.

1. Wet hands and arms with hot water (at least 100°F)

2. Apply soap

3. Scrub hands and arms for 10-15 seconds

4. Rinse hands and arms

5. Dry hands and arms

• This should take a total of 20 seconds

Hand washing Activity

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Glove Use

• Gloves do not replace hand washing• Wash hands before putting on gloves

• Use gloves when handling food

• Change gloves after finishing a task or when they become torn or soiled

• Do not reuse gloves

Glove Activity

Febr

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20,

201

5Dal

las

ISD

FCNS

Staff

In-s

ervi

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Trai

ning

Thawing Items

• Thawing Methods:• Place in refrigerator overnight- Best Practice• Submerge under running water• Thaw as part of cooking process

Cross-Contamination

• Harmful bacteria can be easily transferred from one surface or food to another.

• Examples:• Using same cutting board for meat and lettuce• Not properly washing and sanitizing equipment• Improper storage in freezer and refrigerator• Poor personal hygiene

Batch Cooking

• What is Batch Cooking?

• It is way to prepare and cook as much food as is needed at time.

• Batch cooking is ideal for maintaining food temperature and quality.

• Batch Cooking involves dividing the food into smaller batches and cooking them one at a time, as needed.• Ensures food is at peak quality when placed on lines

• Measure temperature of each batch at two points.

Batch Cooking cont.

• Do not use hot holding equipment to cook or reheat foods.

• Food ingredients expose to room temperature for two hours or less, should be either cooked to 165°F or returned to the refrigerator. TOTAL time of food at room temperature shall not exceed four hours.

• Could effect amount of leftovers.

Batch Cooking cont.

• Use a calibrated thermometer to take temperatures of each batch of all potentially hazardous food products.

• Two readings should also be taken in different locations to assure thorough cooking to the appropriate temperature.

• Record the end-point cooking temperature on the Temperature Log.

• If recommended temperature is not met continue cooking.

Proper Internal Temperatures

• Poultry and RTE foods- 165°F for 15 seconds

• Ground meat- 155°F for 15 seconds

• Fruits, vegetables, grains, and beans- 135°F

• Read recipe for required internal temperature

• Cold Items: 41°F or below

Checking Temperatures

• Check temperature in thickest part of the food

• Check temperature in two different locations

• Don’t allow thermometer probe to touch the cooking surface

• Don’t allow thermometer probe to touch bones

Cooking Temperatures Activity

• Chicken Tenders

• Hamburgers

• Burrito

• Corn

• Ranchero Beans

• Mashed Potatoes with Gravy

• Mixed Fruit Cocktail

• Apples

• Milk

Calibrating Thermometers

• Thermometers can lose their accuracy when bumped or dropped

• They need to be calibrated or adjusted

• Need to be completed weekly

• Use ice water bath and rotate needle to 32°F using calibration nut

Calibrating Thermometer Video

Video

Take One

DISD FCNS

T.J. High School

New Generation Foods- Calibrating Thermometers

Time Temperature Danger Zone

Cooling Leftovers

• Cool food from 135°F to 70°F within two hours• If not completed, reheat to 165°F and start over

• Then cool from 70°F to 41°F within four hours

• When in doubt, throw it out!

• Do not stick uncooled foods in refrigerator

• Cooling Methods:• Place in several smaller containers• Place in ice water bath

Video

Video

Take One

DISD FCNS

T.J. High School

New Generation Foods- Preparing

Training Assessment

• Please take 5 minutes to complete the training assessment on preparing