Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Transcript of Prezi Culinary
Culinary Writer Escoffier started the origin of The Restaurant Who is expected to do what responsibilities
Giving us our first recipe- hot cosine Escoffier invented the brigade system. Chef coat Designed the chef coat and chef hat
White color means cleanliness and purity. Brought the art of dining and silverware. Auguste Escoffier Catherine de' Medici Escoffier popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Infrared thermometers are for taking the external temperature of food. chefs use a bi metallic thermometer to take the temperature of their food. Foodborne Illness: A disease transmitted to people by food.
Foodborne Illness Outbreak: when two or more people get the same illness after eating the same food. Higher risks:
People with weak immune systems
People taking medicine Immune System: Body's defense against illness. Transfer of harmful substances from one food product to another through some kind of contact. Cross contamination T.C.S. Foods
Time & Temperature
Safety The range of measurement of moisture is 0 - 1.
Moisture is measured by water activity. Food TCS
Moisture F.A.T. T.O.M Tcs
Foods that we have to control the time and temperature to keep it safe. Acidity is measured by the Ph Scale. TDZ Temperature danger zone 41 to 135 degrees F. 4 hours in TDZ Bacteria can double every 20 minutes.
Or every 15 minutes.
70 to 120 degrees Fahrenheit is the most dangerous temperature range. Bacteria lives best at .85 and above.
You can control the moisture content by:
Freezing/ Freeze drying
Curing Most of the school foods are processed. Schools have about a dollar on food for students. 46% on food
45% on labor
10% on supplies
How to prevent: Time/Temp Control
Examples: Baked Potatoes, pasta,fried rice...
Need to hold the food above or below the danger zone. Any Pultry. Campylobacteriosis Cook the food above 165 degrees. Listeriosis COLD CUTS/ Deli meats/ Cheeses Babies are prone. P
t Ground beef Hemorrhagic Colitis Blood diarrhea Cooked at least to 155 degrees Stews Clostridium Perfringens Prevent by following proper cooling procedures. CP- Cooling prevention
Clostridium Perfringens Attacks nervous system and paralyzes Clostridium Botulinim Canned products.
Baked potatoes in alumunim foil. Paralyzes muscles it's injected into. Bocillus Cereus BACTERIA E-Coli Deadly Staphylococcus Good personal hygiene STAPH is spread by the staff. Spread by raw oysters. Vibrio VIRUSES Cross contact Cross contamination Best defense: good personal hygiene. Hepatitis A Super sniffers
Have more nerves on their tongues on noses. 60 minutes- the flavorist. People copy the flavors of things, and make a chemical copy for the industry Flavor and taste defines your food chain. Miracle berries discovered 1725 by explorer who went to west African exploring plant life.
Found tribe that would eat anything, rotted food. The berries change the taste of things and makes them taste good. Get food from approved vendor Nora Virus: the common cold that is a bit more extreme. Runny nose Cough Fever Nausea 4 years and younger have a weaker immune system Elderly commonly have weaker immune systems