Flow of Food
Chapter 6 Avery Allen
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
Ways to cool food
-Cut larger items into smaller pieces
-Divide large containers of food into smaller containers or shallow pans
-Place food in an ice-water bath
-Stir it with an ice paddle
-Place it in a blast chiller
Ways To Reheat
-Can be reheated to any temperature if it was cooked and cooled correctly
-Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours
-Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C)