The Flow of Food

Jacqui Perez

Part 1:

How to properly Thaw food:

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

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

•NEVER let the temperature of the food go above 41°F (5°C) or lower for longer than four hours

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

4. Thaw as part of the cooking process

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Part 2:

Chart That Shows Cooking Requirements for Specific Foods
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Part 3:

Cooling requirements:

If you cool food from 135˚F to 70˚F (57˚C to 21˚C)
in less than two hours:

1. Use the remaining time to cool it to 41˚F (5˚C) or lower

2. The total cooling time cannot be longer than six hours

3. Before cooling food, start by reducing its size

4. Place food in an ice-water bath

5. Stir it with an ice paddle

6. Place it in a blast chiller

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Part 4:

Reheating:


1. Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours

2.Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C)

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