Cooking and Holding Temperature

Cooking Temperature

It is the temperature at which food not only becomes palatable, but also become safe for consumption. Different foods need to be cooked to different temperatures depending upon the pathogens related to them.

Rare beef  = 130 F(54 C).

Meats/gravies/fish/sea food/eggs   = 140 F (60 C).

Reheated foods/stuffed meats/pork/poultry  = 160 F (70C).

After cooking all items must be properly cooled and refrigerated at or below 40 F (4C), within 30 minutes, or held at their proper holding temperature.

Holding Temperature

It is the temperature at which cold and hot food is held before service safely.

Cold Foods – 35-40 F (7 C).

Rare Beef   –  130 F (54 C).

All other hot items  - 140-160 F (60 C).

After preparation or cooking, all items must be refrigerated at or below 40 F (4 C) with in 30 minutes or held above 140 F (60 C). The only exception is rare beef, which can be held at 130 F (54 C).

Food Service-The Danger Zone

There are two other variables that can affect  the overall freedom from harmful levels of pathogens : time and temperature. The disease causing micro-organisms found in food need to be present in significant quantities to make some one ill. Once pathogens have established themselves in a food source , they will either thrive or be destroyed depending upon how much time and temperature are manipulated .

Temperature

There are pathogens that can live at all temperature ranges. For most of these capable of causing food borne illness, however , the most friendly environment provides temperatures with in a range of 40 to 140 F (4 to 60 C) . They are usually destroyed at temperatures above 140 F. Storage at temperatures below 40 F will destroy some pathogens ; the cycle of growth and reproduction will be slowed or interrupted in others.

Time

When conditions are favourable , pathogens can grow and reproduce at an astonishing rate. There are four distinct stages of bacterial growth. The first is the lag phase, during which newly introduced bacteria become adjusted to their environment. During accelerated growth phase , the bacteria reproduce rapidly . bacteria reproduce asexually; as each bacterium grows,  it will split into two bacteria of equal size.Under ideal circumstances, each bacterium can reproduce every twenty minutes. One bacterium could produce 72 million bacteria in just 12 hours.

The growth phase led into stationary phase. This is a plateau, during which the rate of growth and the reproduction is matched by the rate of death. At this point , there is no increase in the number of the bacteria. Finally , there is a decline phase . now the essential elements for life are exhausted. The death rate exceeds the growth rate. The time during which foods stay in the danger zone is one of the most critical to the prevention of contamination through food borne illness.

The Three Requirements of Pathogens

Pathogens thrive when three basic living conditions are readily available: protein, water , and appropriate pH. A large percentage of foods typically contain these three elements in ratios favourable to the rapid growth of pathogens. The greater the abundance of protein and water and the more favourable the pH, the higher the likelihood that foods will become contaminated . In addition , some bacteria do best with a good supply of oxygen , others when oxygen is absent. Some  can get along either way. The handling procedures noted in sections on cooling, re-heating and thawing help to prevent any single condition from becoming so predominant that it will favour the pathogen’s growth and reproduction.

Protein

Most food contain some protein. Meats, fish, poultry and eggs are among the foods with greatest percentage of protein , making them highly susceptible to food poisoning and intoxication. But, grains and legumes also contain protein in significant quantities. They become especially vulnerable when cooked. Rice and potatoes are among the most likely carriers of disease. Vegetables has very small quantities of protein and fruits contain very little , if any protein at all.

Water

Foods that are moist enough to be soft and easy to chew are also moist enough to support  the growth of many types of pathogens. There are some foods that are naturally ‘dry’ and have a lesser chance of becoming infected ; certain root vegetables have relatively low moisture content ; Other foods , once processed, lose much of their moisture content , very hard cheeses such as Romano or Parmesan cheese ; dried, salted or preserved foods such as olives and hams ; nuts and seeds , and uncooked grains, cereals and meals. These are the foods that we treat as ‘non perishables’, a recognition of the fact that they can be stored at room temperature without fear of immediate loss of quality or wholesomeness.

Moderate pH

The pH of most foods falls with in a range called ‘moderate ‘ ; a state that makes foods attractive for growth and reproduction of many different type of microorganisms. A substance that is extremely acid(e.g. lemon juice ) will be closer to a value of zero. Those that are extremely alkaline (e.g. baking soda) will measure closer to 14. Most foods tend to fall with in a range of about 4 to 10. Foods that are either more acidic or more alkaline than that will generally no longer be susceptible to micro organisms. Vinegar, lemon or lime juice and other very tart and sour – tasting foods are acid; baking soda , alum, cream of tartar are bitter-tasting and cause the mouth to pucker , these items  are alkaline. We use this general principle to keep foods when we pickle , salt or brine them in order to change their pH level to above 10 or below 4, increasing the shelf life of the food.

Duck A L’orange

Duck A L’orange

For 4 Portions

Ingredients

1. Duck, whole   : 2000 gm.
2. Butter   : 50 gm.
3. Carrots   : 50 gm.
4. Onions   : 50 gm.
5. Celery   : 25 gm.
6. Bay leaf   : 1 No.
7. Thyme, fresh   : 1 Spring.
8. Brown stock   : 250 ml.
9. Cornflour   : 1 Tbsp.
10. Oranges   : 2 No.
11. Vinegar   : 2 Tbsp.
12. Lemon   : 1 No.
13. Sugar   : 25 gm.

Method

• Clean and truss the duck.
• Grease a deep pan.
• Add the mirepoix.
• Season the duck and place it on the mirepoix.
• Coat the duck with butter.
• Cover the pan with a tight fitting  lid and place in the oven at 400-450 F.
• Base occasionally, cook for approximately 1 hour.
• Remove the lid and continue cooking the duck basting frequently until tender( about 30 minutes).
• Remove the duck, cut out the string and keep in a warm place.
• Drain of all the fat from the pan.
• Deglaze with the stock, bring to a boil and allow to simmer for few minutes.
• Thicken by adding the diluted cornflour.
• Reboil, correct the seasoning, degrease and pass through a fine strainer.
• Thinly remove the zest from orange, the lemon  and cut into fine juliennes.
• Blanch the zest for 3-4 minutes and refresh.
• Place the vinegar  and sugar in a small pan and cook to a light caramel.
• Add the juice of the oranges and lemon.
• Mix with the sauce.
• Bring to a boil, correct the seasoning and consistency.
• Pass through a fine strainer.
• Add the zest to the sauce.
• Keep warm.
• Remove the legs from the duck, bone out and cut in thin slices.
• Carve the duck breast into thin slices.
• Dress neatly and coat with the sauce and serve.

Paella Valenciana

Paella Valenciana

For 4 Portions

Ingredients

1. Tomatoes   : 240 gm.
2. Red and green pepper   : 1EA.
3. Green beans   : 210 gm.
4. Small squid    : 240 gm.
5. Chicken   : 1000 gm.
6. Olive oil   :  150 ml.
7. Garlic cloves   : 1 No.
8. Onion   : 1 No.
9. Short grained rice   : 400 gm.
10. Saffron strands   : 1 Pinch.
11. Fish stock   : 2 lt.

Method

• Clean and prepare the vegetables, seafood and meat and cut into pieces, if necessary.
• Heat 1/3 of the oil and fry the beans and pepers.
• In another pan brown the meat, season and simmer for 10 minutes.
• Now take a paella pan and saute the onion and garlic till translucent.
• Add the vegetables and meat to the rice , and mix.
• Saute for some time and then add the squid and tomatoes.
• Season and simmer for 10 minutes.
• Add the saffron to the hot fish stock and pour the stock into the paella pan.
• Cook over very low heat for 10 minutes.
• Arrange the chicken on top and simmer for another 10 minutes.
• The paella may be served garnished with mussels and prawns.

Puttanesca Sauce

Puttanesca Sauce

For 4 Portions

Ingredients

1. Olive oil   : 85 ml.
2. Garlic, crushed   : 2 EA.
3. Chilli flakes   : Pinch.
4. Anchovy fillets   : 6 Fillets.
5. Tomato concasse   : 415 gm.
6. Black olives, sliced   : 165 gm.
7. Capers, chopped   : 1 tbsp.
8. Fresh orengano   : 1/4 tsp.
9. Parsley, chopped   : 10 gm.

Method

• Heat oil in pan and saute garlic and chilli.
• Drain anchovies in excess milk and add to the pan.
• Add tomato concasse and cook for few minutes.
• Add oilves, capers, and oregano and simmer for some time.
• Put the pasta, toss, season and garnish with parsley.

German Potato Salad

1. Potatoes – 1000gms.
2. Bacon, diced – 115gms.
3. Onions, dices – 225gms.
4. White wine vinegar – 120ml.
5. Vegetable oil – 120ml.
6. Seasoning – 1/2 tsp.
7. Dijon Mustard – 2 tbsp.
8. Chicken stock, heated – 480ml.
9. Chives, snipped – 60gms.

Ranch Dressing

For 10 portions

Ingredients

1. Mayonnaise   : 100 gm.
2. Sour cream   : 30 gm.
3. Butter milk   : 15 gm.
4. Red wine vinegar   : 15 gm.
5. Worcester sauce   : 1 tsp.
6. Parsley, chopped   : 1 tblsp.
7. Shallots, chopped   : 1 tblsp.
8. Chives, chopped   : 1 tblsp.
9. Mustard, dijon   : 1 tsp.
10. Salt and pepper   : To taste.

Method

• mix all the ingredients and mix well.

Green Goddess Dressing

For 1 ltr.

Ingredients

1. Spinach leaves   : 90 gm.
2. Watercress leaves   : 90 gm.
3. Parsley leaves, fresh   : 1 tbsp.
4. Tarragon leaves, fresh   : 1 tbsp.
5. Garlic cloves, mashed   :1EA.
6. Vegetable oil   : 150 ml.
7. Mayonnaise   : 400 ml.
8. Prepared mustard   : 1 tbsp.
9. Seasoning   : 1/2 tsp.
10. Lemon jiuce   : 45 ml.

Method

•  Puree the spinach, watercress, parsley, tarragon and garlic with the oil.
• In a food processor, combine the puree with the mustard and mayonnaise.
• Add the seasoning and lemon juice to taste.
• Refrigerate the dressing immediatly.

Mirepoix

Ingredients

Onions  - 225 gms
Carrot   – 115 gms
Celery   – 115 gms

Method

Cut the vegetables into appropriate size ( coarse chopping ) based on the cooking time of the dish.

Add MIrepoix to the recipe as directed.