'Cover food' presentation slideshows

To Your Health!

732 views • 54 slides

General Preparation Practices

General Preparation Practices. Objectives: Prevent cross-contamination and time-temperature abuse Thaw food correctly Cook food to a minimum internal temperature Cool and reheat food to the correct temperature in the correct amount of time. 6-2. General Preparation Practices.

471 views • 36 slides

Temperature Control Cooling and Holding

Temperature Control Cooling and Holding. By: Nancy Iniguez And Heather Stout . Why do we need to cool things?. Danger zone review. Food must be kept away from danger zone: Hot foods must be kept 135 F or higher Cold foods must be kept 41 F or lower. Keeping it COOL. Cooling temperature.

441 views • 27 slides

Service

Service. Objectives: Holding hot food Holding cold food Using time as a method of control for food Preventing contamination in self-service areas and when serving food to customers. 7-2. Guidelines for Holding Food. Food covers and sneeze guards:

478 views • 20 slides

Microwaves

Microwaves. What are microwaves attracted to?. Fat. Sugar. Water Molecules. Microwave Safe Containers. Plastic Paper Glass. Do round or square containers cook more evenly?. Round. Square. OR. Round. Quantity and volume of food in the microwave increases cooking and standing time.

218 views • 18 slides

Rules Of Integrated Pest Management (IPM)

289 views • 14 slides

4-H Vermicomposting

4-H Vermicomposting. A fifth-grade school enrichment program. Lesson 2: Setting Up a Worm Bin. Objectives How to set up and maintain a worm bin Review What is vermicomposting? How do castings help soil and plants?. Earthworms Shredded paper as bedding Handful of soil

136 views • 9 slides