Download Essentials of Professional Cooking by Wayne Gisslen PDF

By Wayne Gisslen

Managers of eating places and different foodservice operations want to know tips on how to cook—but do not need to be cooks as a way to deal with them successfully. Written via Wayne Gisslen, writer of the bestselling specialist Cooking, this publication offers managers within the foodservice box the knowledge they wish approximately cooking with a purpose to do their jobs good.

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By Wayne Gisslen

Managers of eating places and different foodservice operations want to know tips on how to cook—but do not need to be cooks as a way to deal with them successfully. Written via Wayne Gisslen, writer of the bestselling specialist Cooking, this publication offers managers within the foodservice box the knowledge they wish approximately cooking with a purpose to do their jobs good.

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Extra resources for Essentials of Professional Cooking

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The bacteria are hard to destroy because they are not always killed by cooking. qxd 18 2/19/03 CHAPTE R 2 7:52 AM Page 18 Sanitation and Safety Source of bacteria: soil, fresh meats, human carriers. Foods usually involved: meats and poultry, reheated or unrefrigerated gravies and sauces. Prevention: Keep foods hot (above 140°F/60°C) or cold (below 41°F/5°C). Streptococcal (Strep) Infections The symptoms of this disease are fever and sore throat. Sources of bacteria: coughs, sneezes, infected food workers.

The purpose of this step is to keep the wash water cleaner longer. 2. Wash. Use warm water at 110°F to 120°F (43°C to 49°C) and a good detergent. Scrub well with a brush to remove all traces of soil and grease. 3. Rinse. Use clean, warm water to rinse off detergent. 2. 4. Sanitize. Place utensils in a rack and immerse in hot water at 170°F (77°C) for 30 seconds. ) 5. Drain and air dry. Do not towel dry. This may recontaminate utensils. Do not touch food contact surfaces of sanitized dishes, glasses, and silverware.

Use sanitary, chlorinated water. Cook foods to safe internal temperatures. Trichinosis (Parasite) This disease is often mistaken for the flu at first, but it can last for a year or more. It is caused by a tiny worm that becomes embedded in the muscles. Source of contamination: infected pork from hogs that ate unprocessed garbage. Modern farming practices have eliminated most, but not all, of this problem. Foods usually involved: pork products. Prevention: Trichinosis organisms are killed if held at a temperature of 137°F (58°C) for 10 seconds.

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