chapter 5

chapter 5: Preparation and serving Food

during preparing and serving food, there is SOP or standard of procedures to prevent the food from contaminated.

1.0 freezing

- raw ingredients must be stored in freezer to prevent spoilage

- the freezing temperature which is -18 degree Celsius prevent bacteria from growing. 

2.0 thawing

- thawing or defrost is to make sure the frozen ingredients to be warm on higher temperature

- do not thaw the frozen ingredients with running water or by soaking it with water without its packaging 

- you can use chiller to thaw frozen ingredients but prepare it earlier.

3.0 cold storage

- wet ingredients is suppose to be stored in the cold storage like chiller to prevent spoilage

- this is because chiller temperature is between 2- 4 degree celcius away from danger zone which is 5- 57 degree celcius.

4.0 hot handling

- hot holding means holding the food with heat and it is ready to serve

- heat is turned on under the food to keep it warm and to prevent bacteria from growing

-e.g buffet

5.0 cold holding

- as for cold holding, the product is ready to serve but kept in chiller 

- usualy used for easily melted foods to prevent it from melting and to prevent bacteria from growing

- e.g ice cream, cakes 

6.0 cooling

- cooling means cooling a hot food that is just cooked before.

- usually using ice under the food to cool it

7.0 reheating

- reheating means reheating a food which is already cooked food but chilled.

- usualy using microwave.

- but the prolonged use of microwaved food may lead to cancer