FOOD STORAGE

food storage

Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrients while reducing the risk of contracting foodborne illness (Albrecht, 2007)

pantry, refigerator, freezer

3 types of storage

50-70 F or 10-21 C

temperature of pantry

34-40 F, 1-4 C

temperature of refrigerator

OF or below or 17 C or below

temperature if freezer

31 to 35 F / -1 to 2

recommended storage temperature for meats

29 to 33, -1 to 1

recommended storage temperature for fish and shellfish

33 to 37, 1 to 3

recommended storage temperature for eggs and dairy products

36 to 40, 3 to 5

recommended storage temperature for fruits and vegetables

60 to 70F , 15 to 20C

recommended storage temperature for canned products

3 months

no. months of storing in freezer: ground beef

12 months

no. months of storing in freezer: steaks, roasts

6 months

no. months of storing in freezer: pork, poultry

4 months

no. months of storing in freezer: fish, shellfish

4

no. months of storing in freezer: butter, cheese, milk

1 months

no. months of storing in freezer: ice cream

12 months

no. months of storing in freezer: fruit (sugar packed), vegetables

8 months

no. months of storing in freezer: yeast bread and rolls

3 months

no. months of storing in freezer: quick breads

3 months

no. months of storing in freezer: cooked food ( soup, stew, pork, chicken)

1 month

no. months of storing in freezer: sandwiches

4 months

no. months of storing in freezer: cakes, pies (unbaked)

6 months

no. months of storing in freezer: beef, cooked

2 days

no. days of storing in refrigerator: ground meat, fresh sausage, poultry

5 days

no. days of storing in refrigerator: roasts chops, steaks, luncheon meat

7 days

no. days of storing in refrigerator: processed meats

1 day

no. days of storing in refrigerator: fish and shellfish

1 month

no. months of storing in refrigerator: hard cheese (well wrapped)

5 days

no. days of storing in refrigerator: cottage cheese

2 weeks

no. weeks of storing in refrigerator: cheese spreads, butter, margarine

1 week

no. weeks of storing in refrigerator: milk, liquid forms

5 days

no. days of storing in refrigerator: ripened soft fruits

1 month

no. months of storing in refrigerator: firm fruits, root vegetables

1 week

no. weeks of storing in refrigerator: leafy greens

2 weeks

no. weeks of storing in refrigerator: soft-skinned vegetables

2 days

no. days of storing in refrigerator: left overs, egg and cream dishes, salads

• Minimum use of time and energy

• Minimum food cost and waste

• Conservation of nutrients

• Maintenance of aesthetic and sanitary quality

4 main goals of food preparation

1. Reduce cooking time

2. Reduce amount of water used

3. Reduce the surface area exposed

3 Rs of Nutrient Conservation

cleaning and pre-preparation, mixing, cooking and serving

3 TRADITIONAL WORK CENTERS

work triangle

• Path followed by a worker during food preparation

• Connecting link between sink, refrigerator, and range forming a triangle

22 ft or 6.5 m

The sum of the sides of work triangle should not exceed

Cleaning and Pre-preparation

Which among the following centers need to be planned and located first?

• wall type or single wall

• two-wall or galley

• peninsula or island type

• l-shaped

• u- shaped

5 TYPES OF KITCHEN ARRANGEMENT

the kitchen

• Working center in the house where meal preparation takes place

• Located at the coolest part of the house; accessible to the living & dining areas, to the front & back entrance & to the laundry & the yard

kitchen design

• Characteristics of foodservice kitchen

• At is divided into stations or preparation areas according to the types of food prepared

• There is equipment appropriate to the menu and to the number of meals to be served

• There is a staff structure of hierarchy with clearly defined lines of authority and responsibility

• quick-service restaurant (qsr)

• hotel foodservice

• hospital kitchen

• midscale restaurant

• In-flight foodservice kitchen

• Cruise ship kitchen

types of kitchen

quick-service restaurant (qsr)

• Customers are greeted cordially at the counter

• Order is taken and deliver in minutes

• Speed, high volume & happy customers

• Equipment: griller, deep fat fryers, microwave ovens, and toasters

• Operations are simplified

• Everything is pre-measured, pre cut, pre cooked or preprocessed

• Staff structure is simple: a manager, an Asst. manager and a crew

manager - assistant manager - crew

staff structure of qsr

hotel foodservice

• Huge main kitchen that prepares all the food for a high-volume banquet service

• Several station each with its own chef
  Food production area for the hotel's banquet service, restaurants, & employee cafeteria

• Has a butcher's station

• Has a room service station

hotel foodservice

• With pastry station or bakeshop

• Headed by executive chef,

• Food & beverage director heads F&B department

• Complex staff structure

hospital kitchen

• Primary concerns are nutrition & medical nutrition therapy

• Emphasis on the sanitation of the food preparation area
  3 production areas-hot foods, salads & baking

midscale restaurant

• Also called as mid-priced restaurant

• Refers to restaurants that offer at moderate prices with service that is not so fast as found in a QSR. It has a table service

• Has 2 stations-cold & hot

• Has skilled cooks

in flight foodservice kitchen

• Has caterers that serve the airlines rather than the customers

• Must be flexible to meet the service goals

Cruise ship kitchen

• Kitchen is noted for the quality and the quantity of their food

• Has a continuous 24-hour operation

• Uses heavy duty equipment

• Station cooks are all fully trained

MEAL PREPARATION SCHEDULE

A tool used in meal preparation that indicates specific tasks and sequence so that work will be finished at a desired time

WALL-TYPE OR SINGLE WALL

Wall over 3 m; sink in the middle

TWO-WALL OR GALLEY

1.2 m space for drawers; sink and range same side

PENINSULA OR ISLAND TYPE

Optimal sink placement; range with canopy

l-shaped

•The sink, range, and refrigerators must be separated by al preparation area

u-shaped

•Provides the best workflow with shortest distances; bottom is 8 feet long

cover

place setting for one diner; width at least 24"", depth 15"

overhang 12-15 inches for sit down

measurement of table cloth

18 inch wide, 24

placemats measurement

18-24 inch

dinner napkin measurements

9 inch to 12 inch

luncheon- breakfast napkin measurement

6-9 inch square

tea napkin measurement

4-6 inch square

cocktail napkin measurement

12 inch

measurement of place plate

10 inch

measurement of dinner plate

9 inch

measurement of luncheon/breakfast plate

9 inch, deep

soup plate measurement

6 inch

cereal bowl size

6 inch

bread and butter plate size

7ninch

salad plate size

½ cup

demitasse cup and saucer size

Vegetable dish

Soup tureen

Platters

Coffeepot with sugar bowl and creamer

Gravy boat

Dinnerware used for serving:

dinner knife

straight or serrated, rounded tip

steak knife

serrated, pointed tip

butter knife/ spreader

small, not bent, rounded edge

master butter knife

bigger, sabre-shaped, pointed

7 ½ oz

capacity (oz) of old fashioned

12 oz

capacity (oz) of highball

8 oz

capacity (oz) of tumbler

6 oz

capacity (oz) of juice glass

1 ½ oz

capacity (oz) of whiskey glass

8 ½ oz

capacity (oz) of goblet

2 ½ - 5 oz

capacity (oz) of cocktail

2-3 oz

capacity (oz) of sherry

3-5 oz

capacity (oz) of wine

1 oz

capacity (oz) of cordial

5-11 oz

capacity (oz) of brandy

7-12 oz

capacity (oz) of pilsner

6 oz, wide

capacity (oz) of sherbet

4 ½ - 8

capacity (oz) of parfait

gueridon

Trolley or side table used for French Service