五星级酒店厨师培训绪论.ppt

* Talking Points: Explain the reheating requirement to participants. Stress that food should be discarded if it hasn’t reached 165oF (74oC) within two hours. Discuss microwave cooking, and adding previously cooked food as an ingredient for another dish. * Talking Points: Define MAP, sous vide, and vacuum-packed. Discuss the growth of anaerobic microorganisms. Explain the importance of proper inspection and receiving techniques for these types of products. * Talking Points: Discuss the dangers of botulism. Point out that you should never taste canned foods that you are unsure of. * Talking Points: Stress that dry foods can be contaminated by a variety of sources. Discuss the importance of keeping dry foods dry since microorganisms need moisture to grow and multiply. * Talking Points: Explain to participants that moisture stains indicate previous wetness—grounds for rejecting the food item. * Talking Points: Stress to participants that these two key points serve as a goodintroduction to this section. * Talking Points: Discuss different types of thermometers. * Talking Points: Describe the different parts of a bi-metallic stemmed thermometerand explain the function of each. * Talking Points: Stress that thermometers should be washed, rinsed, sanitized, and airdried before and after each use to prevent cross-contamination. Stress that the thickest part of the product should be probed in orderto get an accurate temperature reading. Explain the importance ofleaving the probe in the food for at least 15 seconds beforetaking the reading. Discuss the importance of taking at least tworeadings in different locations. * Talking Points: Tell participants that this method of calibration is more reliable than, andpreferred over, the boiling-point method. * * Talking Points: Discuss the importance of using a clean, sanitized thermometereach time a temperature is taken. Point out the importance ofregular calibration. * * Talking Points: Review the importance of pre