This training is conducted by the National Food Service Management Institute

1. This training is conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

2. Choosing the Right Equipment Lesson One NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

3. Introduction • Choose the right equipment to produce healthy and safe food. • Production equipment is a key tool in serving quality food. Equipment is used to process and deliver food to customers. • Choosing the right equipment for the job provides the best results. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

4. Lesson Objectives • Identify equipment used for different menu items • Differentiate between moist and dry heat cooking methods NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

5. Let’s get started… • What are the types of cooking methods used to prepare these menu items? • How is the equipment selected to prepare each item? • How might the equipment change the quality, nutritional value, or safety of the food? • How might the menu item be prepared to be more appealing to students? NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

6. Equipment is used to process and deliver food from the food service operation to customers. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

7. Choosing the wrong piece of equipment can: • Lower nutritional value • Affect food safety • Change food color • Change mouth feel or taste • Result in low yield • Make the job more difficult • Increase cleanup • Impact safety NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

8. Cooking Methods • Which of the cooking methods do you often use at home? • What piece of equipment do you feel most comfortable using? • What piece of equipment do you feel we should spend time investigating? NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

9. DRY HEAT COOKING • Baking • Roasting • Broiling • Pan broiling • Grilling • Frying • Sautéing NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

10. Dry Heat Cooking • Food cooked without water • Best suited for meat that is tender • Used for bakery products • Overcooking product will cause it to be dry with a low yield • Check the internal temperature with a calibrated thermometer NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

11. Frying (A Dry Heat Method) includes • Surface frying • Deep fat frying • Stir-frying NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

12. Some important points about frying: • Cooking food with hot oil or fat • Fat caramelizes the food • Some food items are blanched. This means that food is coated with fat prior to freezing. • Fry at the recommended temperature. Low oil temperature increases fat absorption in food and makes the food product soggy. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

13. MOIST HEAT COOKING • Steaming • Braising • Boiling/Poaching • Stewing NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

14. Moist Heat Cooking • Food cooked with the addition of water or other liquid • Appropriate for less tender cuts of meat • Original moist heat cooking was in the stockpot • Generally uses lower temperatures and longer cooking times • Check the internal temperature of food with a calibrated thermometer NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

15. Steaming(A Moist Heat Method) • Speeds up the cooking process • Produces a moist product • Makes food tender • Produces a high yield • Supports batch cooking for control and quality • Used for reheating • Retains nutrients NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

16. Conclusion Equipment and cooking method selection are two of the most important elements of producing healthy food. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

17. National Food Service Management InstituteThe University of Mississippi • 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 INSTITUTE Using Equipment Safely and Efficiently