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- Describes what happens to food from the time it enters the workplace until
it is served to the customers.
- It refers to a process of receiving, storing, preparing, cooking, holding,
serving, cooling and reheating that the food goes through in a food service
facility.
Purchasing
- Effective purchasing paves the way for a successful food service operation.
- Purchasing involves obtaining the necessary foods in the right quantity, of
the best quality, at the right time, in the right place, and for the most
economical price.
Objectives of an effective Purchasing Program
- The following are the guidelines that detail the characteristics of a product:
1.Quality grade
2. Weight
3. Count
4. Contents
5. packaging
Guidelines toPurchasing Food
All food should bechecked forproper conditions once they are received by the
facility.
When a deliveryis made, it should be checked for both quality and quantity.
possible.
General Principles when Receiving Food
8. Evaluate the quality of products through their odor, look, and texture.
Products must meet specifications and quality requirements. If any foods are
-Store all raw foods below cooked or ready to eat foods to prevent cross contamination.
-Avoid packing refrigerator full, air needs to circulate to maintain proper temperature.
•Dry Storage-Keep food at least 15cm (6in) off the floor to facilitate cleaning and to easily identify rodent
problem.
Preparation
• Wash your hands before beginning preparation and in- between tasks.
surfaces in between tasks, or by using color coded cutting boards for different
foods.
• In the refrigerator;
water;
defrost cycle;
Cooking
Microwave Cooking
dish.
within 4 to 6 hours. It can take hours, if not days, for large quantities of food to cool to appropriate
temperatures.
• Divide large quantities of food into smaller containers 10cm (4in) in depth.
• Stir frequently.
•Place in the refrigerator and once it cools to 4ºC(40ºF) cover the container.
Hot and Cold Holding–to maintain food at a holding temperature to limit the
growth of bacteria.
• Ensure service areas kept clean, and regularly wipe down menus.
If transporting foods, ensure vehicles are clean and foods are held at proper hot