Flow of Food

Chapter 6 Avery Allen

Different ways to cook food

Proper ways to thaw food

-Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower

-Submerge food under running water at 70°F (21°C) or lower

-Thaw food in a microwave, only if cooked immediately after thawing

-Thaw as part of the cooking process

Cooking different foods

Poultry - whole or ground chicken, turkey, or duck

Stuffed meats - fish, meat, or poultry

Ground beef beef, pork, and other meat

Injected meats including brined ham and flavor-injected roasts

Ground seafoods - including chopped or minced seafood

Shell eggs (hot held) will be hot-held for service

Seafood including fish, shellfish, and crustaceans

Steaks pork, beef, veal, and lamb

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