Time temperature control. (Chapter 5) презентация
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- 2. Time – Temperature control This chapter is about killing germs with
- 3. Food thermometers There are different types of food thermometers and
- 4. Calibrating a food Thermometer To check the thermometer is working correctly
- 6. Food or probe thermometer Using a thermometer is the only way
- 8. Preparing food Always wash your hands first Only bring out the
- 9. Cooling and reheating of foods It is very important to know
- 10. Speed is important with cooling If you must make food in
- 11. Cooling soft/thick food Examples of soft/thick food are beans, rice, potatoes,
- 12. Cooling liquid foods When cooling liquids you can cool them in
- 13. Cold holding Always keep cold food at 5 degrees or colder
- 14. Thawing frozen foods Plan ahead to allow enough time to thaw
- 15. Hot holding When food is cooked and ready to serve you
- 16. Ways to keep hot food hot Check food with thermometer Stir
- 17. Holding in temperature danger zone Food that is kept in the
- 18. Freezing Products which are not thoroughly cooked and are intended for
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