NUTRITION L 3 COOK CHILL and COOK FREEZE

NUTRITION L 3 COOK & CHILL and COOK & FREEZE SYSTEMS Gilbert Noussitou 2006 3 -1

Cook & Chill – Cook & Freeze • • Both systems are similar; designed to safely and efficiently pre-cook large quantities of foods The most important step is rapid cooling or freezing to prevent growth of microorganisms Gilbert Noussitou 2006 3 -2

Raw Materials • Buy from reputable suppliers. • Choose good quality products. • Raw materials should be prepared in areas separated from cooking and post cooking areas. Gilbert Noussitou 2006 3 -3

Cook & Chill Preparation Cooking Storage Portioning Rethermalization Chilling Gilbert Noussitou 2006 Service & Distribution 3 -4

Cook & Chill Basic Concept • • • Foods are prepared using traditional cooking methods, Foods are quickly chilled to 0°C to 3°C (32°F to 37°C) Foods are refrigerated and reheated for service within 5 days Gilbert Noussitou 2006 3 -5

Cook & Chill Basic Concept • The key component of this system is the blast chiller; capable of cooling foods in no more than 90 minutes Gilbert Noussitou 2006 3 -6

Cook & Chill Basic Concept • The rate of chilling is influenced by the size, shape, density, weight, moisture content & temperature of the food Three methods: • – – – Cold air circulated at high speed (most common) Non-oxidizing gases (less common) Cold liquid (not common) Gilbert Noussitou 2006 3 -7

Cooking • The core temperature of food must reach 71°C (160°F) & should be held at this temperature for no less than 2 minutes. • Check the temperature using a probe thermometer inserted into the slowest heating point, normally the center. Gilbert Noussitou 2006 3 -8

Portioning • Most menu items are placed on trays no more than 50 mm (2”) deep • Large pieces of meat etc. , may not chill as quickly as required; the meat should be portioned while hot in packages of 2. 5 kg (5 lbs) maximum and no more than 100 mm (4”) thick and then chilled. Gilbert Noussitou 2006 3 -9

Blast Chill • The rapid chilling process must begin within 30 minutes of cooking being completed. • Once in the chiller, the food must be chilled to a core temperature of between 0°C & 3°C (32°F & 38°F) within 90 minutes. • Alternatively, the temperature of large joints of meat must be reduced to 10°C (50°F) or below within 150 minutes, and then portioned before final chilling to 0°C & 3°C (32°F & 38°F). Gilbert Noussitou 2006 3 -10

Blast Chill • The speed at which chilling takes place will be affected by the shape, size and density of the food, its moisture content, heat capacity and entry temperature. • Placing lids on containers or stacking them on top of one another, will increase the chilling time. • However, covering food can protect against contamination, and is thus sometimes appropriate, as long as chilling can still be achieved within the time limits. Gilbert Noussitou 2006 3 -11

Blast Freeze • The rapid freezing process must begin within 30 minutes of cooking being completed. • Once in the freezer, the food must reach a core temperature of at least -5°C (23°F) within 90 minutes, and a subsequent temperature of at least -18°C (0°F). Gilbert Noussitou 2006 3 -12

Storage: General Rules • Cook/chill food should be stored in a cabinet or chamber designed for that purpose. • All food should be clearly marked with a description, production date and expiration date. • A stock rotation system should be enforced (FIFO). Gilbert Noussitou 2006 3 -13

Storage: Chilled Food • Pre-cooked chilled food should be stored between 0°C to 3°C (32°F to 38°F) for a period up to 5 days. • If storage temperature rises over 4°C (40°F), but no more than 10°C (50°F), the food should be consumed within 12 hours. • Should any food in the store exceed its expiration date or reach a temperature over 10°C (50°F), it should be thrown out as it will be unfit for consumption. Gilbert Noussitou 2006 3 -14

Storage: Pre-Cooked Frozen Food • Pre-cooked frozen food should be stored at -18°C (0°F) or below. • Generally, frozen food may be stored for up to 8 weeks, although certain food can be stored longer Gilbert Noussitou 2006 3 -15

Distribution • Frozen foods must be transported to the rethermalization site in controlled conditions. • If a product starts to thaw, it must not be refrozen. Gilbert Noussitou 2006 3 -16

Thawing • Pre-frozen foods must be fully thawed before regeneration. • Thawing must be controlled preferably with the use of a controlled thawing cabinet. • Food thawed rapidly in fast thaw cabinets should be consumed within 24 hours. • Thawed food must not be refrozen. Gilbert Noussitou 2006 3 -17

Reheating Equipment • Appropriate reheating equipment, includes forced air, steam convection ovens and special chill/reheat carts. • Traditional types of hot-air ovens may be used, but care must be taken to ensure that exposed areas of food do not become dehydrated. • Commercial microwave ovens may also be used, and recommended for the rethermalization of individual or small numbers of meals. • Ideally, it is preferable to install matching rethermalization equipment. Gilbert Noussitou 2006 3 -18

Reheating (Rethermalization) • Cooked and chilled foods that are to be eaten cold should be consumed within 30 minutes after removal from storage. • Reheating must take place close to the point of consumption. • The core temperature of the food must reach 71°C (160°F). and be held at this temperature for at least 2 minutes. • Reheated food that has cooled should be destroyed. • Reheated food should not be refrozen. Gilbert Noussitou 2006 3 -19

Service • Once food has been reheated to the required temperature, it should be consumed as soon as possible, and preferably within 15 minutes of reheating. • The core temperature of the food should not be allowed to fall below 65°C (150°F). Gilbert Noussitou 2006 3 -20