The Professional Bar & Beverage Manager’s Handbook by Amanda Miron & Douglas Robert Brown

Author:Amanda Miron & Douglas Robert Brown
Language: eng
Format: epub
Publisher: Atlantic Publishing
Published: 2013-12-14T16:00:00+00:00

Remember that frequently opening and closing the freezer’s door can raise the temperature, as can placing warm foods in the freezer. To minimize heat gain, open freezer doors only when necessary and remove as many items at one time as possible. You can also use a freezer “cold curtain” to help guard against heat gain.

Step 4: PREPARING

THAWING AND MARINATING

Freezing food keeps most bacteria from multiplying, but it does not kill them. Bacteria that are present when food is removed from the freezer may multiply rapidly if thawed at room temperature. Thus, it is critical to thaw foods out of the temperature danger zone. Never thaw foods on a counter or in any other non-refrigerated area!

Some foods, such as frozen vegetables and pre-formed hamburger patties and chicken nuggets, can be cooked from the frozen state. It is important to note, however, that this method depends on the size of the item. For example, cooking from frozen is not recommended for large foods like a 20-pound turkey.

The two best methods for thawing foods are:

1. In refrigeration at a temperature below 40˚F, placed in a pan on the lowest shelf so juices cannot drip on to other foods.

2. Under clean, drinkable running water at a temperature of 70˚F or less for no more than two hours, or just until the product is thawed.

Always marinate meat, fish, and poultry in the refrigerator—never at room temperature. Never save and reuse marinade. With all methods, be careful not to cross-contaminate!

CAUTIONS FOR COLD FOODS

When you are preparing cold foods, you are at one of the most hazardous points in the food preparation process. There are two key reasons for this: First, cold food preparation usually takes place at room temperature. Second, cold food is one of the most common points of contamination and cross-contamination.

Chicken salad, tuna salad, potato salad with eggs, and other protein-rich salads are common sources of food-borne illness. Sandwiches prepared in advance and held un-refrigerated are also dangerous. Because cold foods such as these receive no further cooking, it is essential that all ingredients used in them are properly cleaned, prepared, and, where applicable, cooked. It is a good idea to chill meats and other ingredients and combine them while chilled.

Here are several other important precautions to keep in mind:

Prepare foods no further in advance than necessary.

Prepare foods in small batches and place in cold storage immediately. This will prevent holding food too long in the temperature danger zone.

Always hold prepared cold foods below 40˚F.

Wash fresh fruits and vegetables with plain water to remove surface pesticide residues and other impurities, such as soil particles.

Use a brush to scrub thick-skinned produce, if desired.

Beware of cross-contamination! It’s crucial to:Keep raw products separate from ready-to-serve foods.

Sanitize cutting boards, knives, and other food­ contact surfaces after each contact with a potentially hazardous food.

Discard any leftover batter, breading, or marinade after it has been used with potentially hazardous foods.

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