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Storing vegetables, fruits, eggs and starch
- 1. STORING VEGETABLES, FRUITS, EGGS AND STARCH FOODSTUFFS LESSON 4:
- 2. LET US STUDY 1.techniques– a method of accomplishing a desired product 2.quality – essential character; nature, degree or grade of excellence. 3.enterprise – a business organization, especially when directed toward profit. 4.fresh – not stale or spoiled. 5.package – a commodity or a unit of product; uniformly wrapped or sealed. 6.freeze –to become frozen; to make extremely cold.
- 3. GENERAL RULES FORSTORING FOOD 1.All foods must be cleaned first before they are stored. 2.Hot foods should be cooled before covering and storing. 3.Food must be placed in appropriate containers, properly wrapped and packed using plastic bags, aluminum foil or wax paper.
- 4. 4. Strong flavoredfood should be carefully covered or wrapped if placed in the refrigerator to avoid contaminating other foods. Odor absorbent should be placed inside like a piece of charcoal.
- 5. PROPER FOOD STORAGE Properfood storage includes maintaining proper food temperature and storing food in such a way as to keep it clean and safe prior to the time it is served to the customer
- 6.
- 7. Why shouldI use a food thermometer? A food thermometer checks the internal temperature of food to find out if it is cooked properly inside-out. Using food thermometer can help you prevent food borne illness.
- 8. A. Keep coldfoods cold and hot foods hot. Keep hot food above 140 oF and cold foods below 41 oF Don’t let foods stand at room temperature B. Do not thaw frozen meats at room temperature Thaw foods in refrigerator; in a micro wave; under a steady stream of cold, running water or through cooking
- 9. C. Store allbulk foods in a clean, dry storage area. Once opened, bulk foods should be transferred to clean, labeled containers with tight fitting lids. D. Protect foods from sneezer, customer handling, and dust All food should be kept covered or otherwise protected from contamination.
- 10. E. Wash, rinse,and sanitize all dishes All dishes, glasses, and utensils should be sanitized in chlorine, iodine, and quaternary ammonium solutions.
- 11. F. Keep kitchen,dining rooms and storage rooms free from rats, mice and insects. Maintain a vigorous program to prevent the entry of vermin. G. Provide adequate storage for non- food items.
- 12. THREE CATEGORIES OFSTORAGE EQUIPMENT 1.Refrigeration and freezing storage 2.Heated cabinets and serving counter for cooked foods. 3.Refrigerated and heated carts and trucks used to deliver prepared food from a central production unit of various facilities or units where food is served.
- 13. PROPER FOOD HANDLING Properfood handling includes protecting food from possible contamination during the processing storage prior to serving. 1. Keep hands clean and touch food with hands as little as possible. Make sure that food workers wash hands in warm soapy water before handling food.
- 14. 2. Separate thepreparation of meats (potentially hazardous foods) from other foods. To prevent cross – contamination – do not prepare fruits and vegetables on surface used for the preparation of uncooked meats, poultry or fish. To prevent bacterial growth, frequently clean preparation surface and utensils with a sanitizing solution.
- 15. 3. Do notlet anyone with skin infection, open sore or illness handle food. If food workers are sick, send them home or assign them to non-food related duties. Great tasting fruits and vegetables begin with proper storage at home. Use the FIFO rule. (First In, First Out). Use whatever is oldest first and continually rotate your stock to ensure freshness and reduce waste.
- 16. FIFO RULES APPLYTO ALL TYPES OF FOODS 1. FRESH FOODS – are best used the day of purchase or within several days, like potato, carrots, which can be kept longer if stored properly. Different requirements in the storage of fresh products items. a.peaches, plums and nectarines, can be left at room temperature while ripe, are refrigerated until ready to use. b.tomatoes, should never be refrigerated, because cold damages texture and ultimately taste.
- 17. 2. FROZEN FOODS– should be stored at 0oF or less. The maximum length of storage for frozen items varies, but for most fruits and vegetables, a good rule is six months.
- 18. 3. CANNED FOODS– have a shelf life of about two years. If they are stored at a constant temperature of about 75oF, and as long as the can is not leaking or bulging. • Check canned foods periodically, rotate stock using the FIFO rule and discard any leaking, bulging dented cans (dent - depression in a surface made by pressure or below)
- 19. DRIED foods shouldbe stored in cool, dark areas. Storing in airtight containers in the refrigerator is a great option. Recommended storage times for dried foods range from 4 months to 1 year. Because food quality is affected by heat, the storage temperature helps determine the length of storage. The higher the temperature, the shorter the storage time.
- 20. PROPER FOOD STORAGETIPS Organize fruits and veggies We often store fruits and vegetables into crispers together, but apples and some other fruits produce juice called ethylene, that speeds ripening in vegetables. Store them separately so that vegetables will not ripen too fast.
- 21. Know whichfood needs room temperature. We tend to keep most of our fruits and vegetables in the refrigerator. But cold temperatures can actually damage some produce like squash, tomatoes and oranges.
- 22. Use ovenpackaging. This flimsy package from the butcher protects your meat from freezer burn. Put it in a vacuum sealed or, sip lock bag with the air squeezed out.
- 23. Protect yourdry goods. Dry kitchen products like flour, cornmeal and other grains can attract bugs that make them unusable. Instead, store them in the refrigerator or in the freezer where they will be safe from pests.
- 24. Chill yourbanana. Most of us keep our bananas on the counter. But it seems like they spoil almost as room as they ripen. Instead, store them in your refrigerator once they have ripened. The skin will turn brown but their inside lasts a lot longer.
- 25. Shield leftoversfrom the air. Many of us end up throwing out leftovers because they went bad. To prevent it, don’t just cover the top of the bowl with foil and plastic wrap. Instead, transfer your leftovers to an airtight food storage container to keep them fresh.
- 26. Eggs are storedaccording to the processors recommendations. The safe internal temperature of egg is 71C. STORAGE OF EGGS 1.Egg whites solids are kept dry, as stable during storage even at room temperature. 2.Spray dried egg white with glucose removed has an almost infinite shelf life.
- 27. 3. Dried wholeegg and yolks solids should be kept cool, less than 10C to maintain quality. 4. Once containers of egg solids have been opened, they should be resealed tightly to prevent contamination and absorption of moisture. 5.If dried eggs are combined with any ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 0 to 10C.
- 28. Reconstituted eggs shouldbe used immediately.