Lesson 5 Cooking
-Ensure the heat source is under the whole pan base
-Microwave: ensure that all parts of the food reach 165F or more. Let food sit for 2 min to ensure temperature stability
-Holding food at 135F or higher prior serving
-Noncontiguous cooking: Raw food may be partially cooked during prep and finish cooking just prior service if:
1. the food is not cooked initially longer than 60 mins
2. the food is immediately cooked after heating and stored in a refrigerator or freezer following TCS food requirements
3. Prior to scale or services, all parts of food are reheated to 165F for 15 sec
4. If either hot held nor served immediately, the food must be cooled again following TCS food requirements
|
TYPE |
STORAGE |
COOK METHODS |
|
Egg |
<45F
|
Raw eggs cooked to order for immediate service must be cooked to at least 145F for 15 seconds. Eggs that will be held for service must be cooked to 155F for 15 sec |
|
Ground beef, Pork, other meats |
<41F |
Grinding can spread contaminants throughout the meat. 155F for 15 sec |
|
Beef steaks |
<41F |
145F for 15 seconds |
|
Poultry (chicken, turkey, goose and duck) |
<41F |
165F for 15 seconds |
|
Fish (Fresh fish should have a firm, elastic flesh, clear eyes and bright red gills) |
Fresh fish between 32F~41F. Live shellfish stored <45F. Smoked fish <36F used within 14 days |
145F for 15 seconds |
|
Pork, Veal, Lamb chops |
<41F |
145F for 15 seconds |
|
Tenderizer-injected and mechanically tenderized meats |
|
Beef and pork injected w/ tenderizers must be cooked to at least 155F for 15 seconds |
|
Stuffing and stuffed foods |
|
Stuffing made with TCS foods, stuffed fish, meat, poultry and pasta must be cooked to 165 for 15 seconds |
|
Fruits and Vegetables |
<41F at humidity 85~95%. Dry storage 60~70F |
For hot holding should be cooked to at least 135F |
|
Commercially Raised Game and Birds |
<41F |
Follow other temp guidelines |
|
Leftovers |
|
Previously cooked TCS foods must be cooked to 165F for 15 seconds |
|
Ready-to-eat foods |
|
Must be commercially proceed in airtight containers or intact packaging. Must be heated to 135F within 2 hours |
|
Milk and dairy product (bakery fillings)&ROP food |
<41F |
|
Roasts
|
Temperature |
Time (min) |
|
130’F (54’C) |
112 |
|
131’F (55’C) |
89 |
|
133’F (56’C) |
56 |
|
135’F (57’C) |
36 |
|
136’F (58’C) |
28 |
|
138’F (59’C) |
18 |
|
140’F (60’C) |
12 |
|
142’F (61’C) |
8 |
|
144’F (62’C) |
5 |
|
145’F (63’C) |
4 |
Beef or fish (cubed)
|
Temperature |
Time |
|
145’F (63’C) |
3 min |
|
150’F (66’C) |
1min |
|
155’F (68’C) |
15 sec |
|
158’F (70’C) |
<1sec |
Lesson 6 Cooling and Reheating
-TCS food must be cooled from 135F to 70F w/in 2 hrs. 135F to 41F within 6 hrs.
-If food doesn’t get cooled to 70F w/in 2 hrs, it must be reheated to 165F and cooled again or discarded.
-Use shallow stainless pans when cooling. Pans <4 in deep and filled no >2in from top
-Once food cooled to 70F, it can be stored in the refrigerator. Be sure there is room for air and guarantee it’s cooled to 41F within a total cooling time of 6 hrs.
-Reheat food to 165F
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初級料理 Culinary Foundations (4)
