Introducing
Your new presentation assistant.
Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.
Trending searches
Week One: Mise en Place
255
"Mise En Place"
The Art of
"Mise en place":
* image credit: sunbasket.com
"everything in its place"
Professionalism enables a person to work to their potential ......
...and opens a person to more opportunities
Mental Mise
Preparation is everything.....
*make lists
*truly know the recipe
*schedule your time
*plan ahead
A desire to excel.....
*meet deadlines!!
*arrive early
Slow down to speed up......
Employ a professional attitude during movements helps keep focus on the end result
Be in the moment.....
*photo credit: chicagomag.com
Foodborne Illness:
a sickness transmitted to people through food
costs to business:
loss of customers, reputation, morale., $$$...
Cleaning, Sanitizing, Organizing
Five risk factors for foodborne illness:
- Purchasing food from unsafe sources.
- Failing to cook food correctly.
- Holding food at incorrect temperatures.
- Using contaminated equipment.
- Practicing poor personal hygiene.
The Safe Foodhandler
Actions that can contaminate food:
A.Scratching the scalp
B.Running fingers through hair
C. Wiping or touching the nose
D.Rubbing an ear
E.Touching a pimple or infected wound/boil
F.Wearing and touching a dirty uniform
G.Coughing or sneezing into the hand
H.Spitting in the operation
How to Wash Hands
scrub 10-15 seconds
Apply soap
Wet hands and arms. 100 degree water.
Rinse thoroughly
Dry with single use paper towel
Hands
Cover wounds with bandages and finger cots or gloves
No
Keep nails short and clean.
NO fake nails.
NO nail polish.
Wear gloves when handling RTE foods
Change between tasks, when ripped or soiled, or every 4 hours
Wear a clean hat or other hair restraint when in a food-prep area.
Wear clean clothing daily.
Change uniforms, including aprons, when they are soiled.
Remove jewelry from hands and arms before prepping food or when working around prep areas
Time and Temperature Abuse
When food has stayed too long at temperatures good for pathogen growth
Time Temp Abuse
Food held in the range of 41˚F and 135˚F (5˚C and 57˚C) has been time-temperature abused.
Food is being temperature abused whenever it is handled in the following ways:
- Cooked to the wrong internal temperature
- Held at the wrong temperature
- Cooled or reheated incorrectly
Cross Contamination
Cross Contamination: When pathogens are transferred from one surface or food to another
Cross-contamination can cause a foodborne illness when:
- Contaminated ingredients are added to food that receives no further cooking
- Ready-to-eat food touches contaminated surfaces.
- Contaminated food touches or drips fluids onto cooked or ready-to-eat food.
- A food handler touches contaminated food and then touches ready-to-eat food.
- Contaminated wiping cloths touch food-contact surfaces.
Separate equipment:
Use separate equipment for raw and ready-to-eat food.
Prep raw and ready-to-eat food at different times:
Separate raw meat, poultry, and seafood from unwashed and ready-to-eat fruits and vegetables.
Clean and sanitize:
Clean and sanitize all work surfaces, equipment, and utensils before and after each task.
Clean/Sani
Cleaning
Removes food and other dirt from a surface
Detergents,Degreasers, Delimers, Abrasive cleaners
Sanitizing
Reduces pathogens on a surface to safe levels
Heat and chemical sanitizers
Sanitizers should be mixed with water to the correct concentration:
Not enough sanitizer may make the solution weak and useless.
Too much sanitizer may make the solution too strong and unsafe
The most common solution is
one teaspoon of bleach in one quart of water.
How to Clean and Sanitize
Remove visible debris
Wash
Rinse
Air Dry
Sanitize
Keep it Sharp: A sharp knife is safer than a dull knife!
practice proper posture and positioning
Knife skills will set you apart! Practice to develop consistency, accuracy and speed
Knife Skills
Why is it important?
1. aesthetics
2. even cooking
3. efficiency in the kitchen
Oblique
"Roll Cut"
No measurement required
Aesthetically pleasing and increased surface area
Consistency in sizing is important
Batonnet/Small Dice, Julienne/Brunoise
Batonnet: 1/4 x 1/4 x 1-2"
Julienne: 1/8 x 1/8 x 1-2"
Small Dice: 1/4 x 1/4 x 1/4
Brunoise: 1/8 x 1/8 x 1/8