The Flow Of Food-Preparation

By: Cody Haynes

Proper ways to thaw food

In a refrigerator, Under running water, In a microwave, or as part of a cooking process.
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Food cooling methods

  • Stir soups, sauces, gravies and chilies while the container is in an ice water bath. The ice water depth should be equal to or greater than the food depth.
  • Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. Pans may be uncovered until the food temperature reaches 45 degrees Fahrenheit.
  • Cut solid foods, such as roasts of meat, into portions of six pounds or less after cooking and prior to cooling.
  • Using special refrigerators known as "rapid chill units," specifically designed to cool foods much faster than standard refrigerators. These units are especially useful when large quantities of foods are prepared in advance.

Food reheating methods

On Stove Top - Place food in pan and heat thoroughly. The food should reach at least 165 °F (73.8°C) on a food thermometer when safely reheated.

In Oven - Place food in oven set no lower than 325 °F (162.7.°C) Use a food thermometer to check the internal temperature of the food reaches 165°F (73.8.°C).

In Microwave - Stir, cover, and rotate fully cooked food for even heating. Allow standing time. Heat food until it reaches at least 165 °F (73.8°C) throughout.

Not Recommended - Slow Cooker, Steam Tables or Chafing Dishes. Reheating leftovers in slow cookers, steam tables or chafing dishes is not recommended because foods may stay in the "Danger Zone," between 40 °F(4.4°C) and 140 °F (60.°C) too long. Bacteria multiply rapidly at these temperatures.