Types of Kitchen Equipment.ppt.ppt

Continued Keep extra quantities of food either hot on the stove or in another cooking appliance, or cold in the refrigerator Do not add more food to a serving dish of food that has been out for a while Discard foods that have been held at room temperature for more than 2 hours Refrigerate food in shallow containers Bring reheated food to an internal temperature of 165?F or higher to kill any bacteria Thawing Food Safely Place food in the refrigerator where it will thaw slowly For faster thawing, put the package in a watertight plastic bag and submerge in into cold water Change water every 30 minutes Use the microwave for quick, safe defrosting. Foods thawed this way should be cooked immediately Storing Food When food is not properly stored it begins to lose quality and nutrients. Some types of spoilage can cause foodborne illness. Under the right conditions, harmful bacteria, yeasts, and molds can spoil food. What causes food spoilage? Heat speeds up chemical reactions that cause spoilage. Air: Exposure to oxygen can destroy some nutrients such as vitamin C and E. Too little moisture can cause fresh foods to dry out, wilt, or lose nutrients. Too much moisture can provide a breeding ground for bacteria and molds. Continued Light can destroy nutrients, especially vitamin C and riboflavin. Dirt contains harmful microorganisms. Damage to food or packaging: Bulging cans, liquids that spurt when you open the container, or liquids that are cloudy when they should be clear. Basic Storage Principles Every food has a shelf life-the length of time it can be stored and still retain it’s quality Shelf life depends on the type of food, packaging, and storage temperature, and how it is handled. How to Avoid Loss of Quality in Stored Food Buy only what you need Follow rule of “first in, first out” Look for “sell by” or “use by” dates Clean storage areas regularly. Throw out food that has started to spoil or containers have been damaged. Room Temperature Storage Canned, bottled,