Stockpot
-used for preparing stocks and simmering large quantities of liquids.
Sauce pot
-used for soups, sauces and other liquids
Brazier
-used for browning, braising, and stewing meats
Saucepan
used for general range-top cooking
Saute pan, straight-sided
-used for browning sauteing and frying
Saute pan. slope-sided
-used for general sauteing and frying of meats, fish, vegetables, and eggs.
Cast-iron Skillet
-used for pan frying when very steady, even heat is desired.
Double Boiler
-lower section, similar to stockpot, holds boiling water. Upper section holds foods that must be cooked at low temperature and cannot be cooked over direct heat.
Sheet pan or Bun pan
-used for baking cakes, rolls, and cookies, and also for baking or broiling certain meats and fish.
Roasting pan
-used for roasting meats and poultry
Hotel pan (counter pan, steam table pan, service pan, rectangular pan)
-design to hold foods in service counters. Also used for baking and steaming, and foods can then be served from same pan. Also used for storage.
Baine-marie
-used for storage and for holding foods in a bain-marie
Stainless-steel bowl
-used for mixing and whipping and for production of hollandaise, mayonnaise, whipped cream, and egg white foams.
My Notes
Martes, Nobyembre 15, 2011
Lunes, Nobyembre 14, 2011
HACCP (Hazard Analysis Critical Control Points)
HACCP is a tool that can be useful in the prevention of food safety hazards
7 Principles of HACCP
1. Hazard Analysis-anything which may cause harm to your customer.
3 types of hazard
1.Biological
ex: food poisoning
2. Chemical
ex: incorrect storage, misuse of chemicals
3. Physical
ex: contamination from foreign bodies (glass, wood, metal)
2. Critical Control Points (CCP's)-CCP's are stages of your progress where the hazards must be controlled for the food to be safe to eat.
3. Critical Limit-specified safety limits at your CCP's which separate acceptable and unacceptable food.
4. Monitoring- a plan sequence of measurement/ observation to ensure the product or process is in control.
5. Corrective Action-procedures to be taken when monitoring (CCP's) has identified that the critical limit has been or likely to be exceeded.
6. Verification-taking an overview of HACCP based system to ensure it is working effectively.
7. Documentation-a HACCP is working effectively, it is important to review the food safety system at regular intervals
7 Principles of HACCP
1. Hazard Analysis-anything which may cause harm to your customer.
3 types of hazard
1.Biological
ex: food poisoning
2. Chemical
ex: incorrect storage, misuse of chemicals
3. Physical
ex: contamination from foreign bodies (glass, wood, metal)
2. Critical Control Points (CCP's)-CCP's are stages of your progress where the hazards must be controlled for the food to be safe to eat.
3. Critical Limit-specified safety limits at your CCP's which separate acceptable and unacceptable food.
4. Monitoring- a plan sequence of measurement/ observation to ensure the product or process is in control.
5. Corrective Action-procedures to be taken when monitoring (CCP's) has identified that the critical limit has been or likely to be exceeded.
6. Verification-taking an overview of HACCP based system to ensure it is working effectively.
7. Documentation-a HACCP is working effectively, it is important to review the food safety system at regular intervals
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