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Preparation - PowerPoint PPT Presentation

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Preparation. Thawing. Improperly thawed food can support the growth of bacteria. Safe methods of thawing are: in the refrigerator (best way) during cooking in the microwave oven followed by cooking under cold, running water. Activity. Thawing – Right or Wrong?. Thawing – Right or Wrong?.

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Presentation Transcript
  • Improperly thawed food can support the growth of bacteria.
  • Safe methods of thawing are:
    • in the refrigerator (best way)
    • during cooking
    • in the microwave oven followed by cooking
    • under cold, running water




Thawing – Right or Wrong?

washing produce
Washing Produce

Wash raw fruits and vegetables in warm water before:

  • Cutting
  • Combining with other ingredients
  • Cooking
  • Serving
  • Offering for immediate consumption

If chemicals are used, they must meet Federal requirements.


microwave cooking
Microwave Cooking

All raw animal foods must be:

  • rotated or stirred during cooking;
  • covered to retain surface moisture;
  • heated to at least 165 oF; and
  • allowed to stand covered for two minutes after cooking.

Raw animal foods include:

  • meat, fish, poultry, and eggs that have not been processed.




What’s My Cooking Temperature?

what s my cooking temperature
What’s My Cooking Temperature?

Beef hamburger

Chicken breast


what s my cooking temperature11
What’s My Cooking Temperature?

Pork chop



what s my cooking temperature12
What’s My Cooking Temperature?

Scrambled eggs

Steamed rice


what s my cooking temperature13
What’s My Cooking Temperature?

Commercially processed

fish sticks

Cheese pizza


cooling potentially hazardous foods
Cooling Potentially Hazardous Foods

Properly cool potentially hazardous food by:

  • reducing quantity to smaller container
  • using an ice water bath
  • putting food into a blast chiller
  • stirring

Cool cooked food using one of two methods:

  • within two hours from 135 oF to 70 oF and then within four hours from 70 oF to 41 oF.
  • within six hours from 135 oF to 41oF or colder


cooling room temperature foods
Cooling – Room Temperature Foods

Cool food made from ingredients that are at room temperature (such as canned tuna or dried food) within 4 hours to 41 oF or colder.


five safe cooling methods
Five Safe Cooling Methods
  • Place food in shallow pans or separate into smaller or thinner portions and put into a refrigerator. Pans should be no more than two inches deep.
  • Use rapid cooling equipment, such as a blast chiller.
  • Place the container of hot food in an ice water bath and stir.
  • Add ice as an ingredient.
  • Stir hot food with a cooling paddle.


reheating foods
Reheating Foods
  • Reheating temperatures only apply to foods that are to be hot-held.
    • Reheat food that is cooked and then cooled to at least 165 oF for 15 seconds.
    • Reheat potentially hazardous food in a microwave oven for hot holding to at least 165 oF.
  • The total time to reheat a food must not be more than two hours.




What’s My Reheat Temperature?

hot dog
Hot dog