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COOKING FOR THE NEW GENERATION 2 nd Edition

COOKING FOR THE NEW GENERATION 2 nd Edition. 2007 BREAKFAST LUNCH TRAINING. LESSON 4 NEW GENERATION FOODS─ PREPARING. 1. You will observe and discuss the use of the quality scorecard

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COOKING FOR THE NEW GENERATION 2 nd Edition

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  1. COOKING FOR THENEW GENERATION 2nd Edition 2007 BREAKFAST LUNCH TRAINING

  2. LESSON 4NEW GENERATION FOODS─ PREPARING

  3. 1. You will observe and discuss the use of the quality scorecard to determine acceptability of prepared menu items. 2. You will read and compare manufacturer’s instructions for preparing new generation foods. 3. You will review correct food preparation procedures to ensure the overall quality and safety of new generation foods. Lesson 4 Objectives Cooking for the New Generation, 2nd Edition 3 Lesson 4 New Generation Foods─Preparing

  4. Pre-Training Questions

  5. Correct Food Preparation

  6. Important Information!

  7. Activity One Quality Scorecard

  8. 8

  9. prevent contamination of food. avoid food time in the temperature danger zone. use safe food handling procedures. Food Service Assistants must Cooking for the New Generation, 2nd Edition 9 Lesson 4 New Generation Foods─Preparing

  10. Thaw foods safely. Wash hands correctly before beginning preparation. Prepare foods no further in advance than necessary. Prepare foods in small batches and place in the service area immediately. Keep raw foods separate from ready-to-serve foods. After each contact with a food, wash, rinse, and sanitize all food contact surfaces and wash hands. Thawing and Pre-preparation Cooking for the New Generation, 2nd Edition 10 Lesson 4 New Generation Foods─Preparing

  11. Do not overload baking pans or fryers. Never interrupt the cooking process. Always cook food to the required safe internal temperature and appropriate time. Use a food thermometer to check. Use a utensil or single-use glove when preparing food to avoid cross-contamination. Taste foods correctly to avoid cross-contamination. Cooking Cooking for the New Generation, 2nd Edition 11 Lesson 4 New Generation Foods─Preparing

  12. Standard Operating Procedure (SOP)

  13. Quality Scorecard Manufacturer’s Instructions Recommended Procedures and SOPs

  14. Post-Training Questions

  15. New Generation Food Service Assistants!

  16. This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

  17. Mission: To provide information and services that promote the continuous improvement of child nutrition programs Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs National Food Service Management InstituteThe University of Mississippi

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