Note that large portions of food cool faster if

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Note that large portions of food cool faster if divided into smaller portions. Thawing frozen food Be sure to keep frozen food frozen solid while it is in the freezer. Thaw food thoroughly before cooking. Bacteria can grow in frozen food while it is thawing, so keep frozen food out of the temperature danger zone. To do this, thaw frozen food on the bottom shelf of the refrigerator (so the juices do not drip onto other foods) and keep it in the fridge until it is ready to be cooked. If using a microwave oven to thaw food, cook it immediately after defrosting. If you have to cook food that is still frozen, make sure that the food is cooked right through, and that its core temperature reaches 75 °C. Do not refreeze food that has been frozen and thawed already. Freezing does not kill bacteria, and live bacteria are still in food when it is thawed again. Food serving and labelling
Apex Institute of Education | SITHCCC06 – Learner Assessment Pack V2.1_July 2019 | CRICOS: 03156M Page of 17 18 Store food in clean, food-grade storage containers that are strong enough for the food they contain. If containers are reusable, wash and sanitise them before using them. Do not reuse containers that are only meant to be used once. Food labels or tags can carry bacteria. For cooked and ready-to-eat food, use tags or labels on the trays or containers, and not on the food itself. Be sure not to pierce cooked or ready-to-eat food with tags or labels. When serving food, make sure that all cutlery and crockery is clean and undamaged. 5. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at 7 PM (Your shift starts at 1 PM). Define your back-of-house workflow, starting with inventory Restaurant procedure planning should begin with the back of house. The menu is the heart of a restaurant, and every action taken inside the restaurant pushes toward the goal of preparing and serving those dishes. So, the food is where we begin, with these two directives: record every item of food that enters your kitchen into your Kounta Purchase system; and record every item of food that’s wasted, and the reason why. Setting aside that half an hour or so to record the receipt of new inventory directly into Kounta Purchase. This means you’re able to stay on top (in real time) of stock levels, and everyone involved with food prep is able to quickly assess if what’s needed for the day is on hand and ready to go. Making sure your inventory is updated every day also takes the pain out of stocktaking. The same goes for recording wastage. According to a study by RMIT University, over 250,000 tonnes of food waste from Australian restaurants and cafés end up in landfill each year. That translates to an enormous cost for hospitality businesses, not to mention how bad it is for the environment – rotting food and other organic materials in landfill release methane, a greenhouse gas that’s 25 times more potent than the pollution that comes out of car exhausts.

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