Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes as well as the treatment and proper disposal of sewage wastewater or more specifically to the food service world, the hygienic measures for ensuring food safety. Figuratively speaking, Sanitation has its hand in just about all aspects of the food service; for example, contamination can begin when you buy the food that you are going to prepare and serve.
Food that is not bought from a reputable supplier can be infected with bacteria specifically brio fulfills ND Brio parasympathetic’s, and that would transfer down to the customer. Some of the main causes of contamination Include person to person contact, sneezing or vomiting onto food or food contact surfaces, and from touching dirty food-contact surfaces and equipment and then touching food. Person to person contact can be as simple as Just shaking hands with someone who is sick or contaminated or touching commonly used public items such as door handles.
Another common problem is the use of cutting boards; for example someone may use one board to cut up some type of protein and then immediately following use the name board to cut vegetables. The most common prevention methods include, controlling time and temperature, preventing cross contamination, practicing personal hygiene, and purchasing from a reputable supplier. Controlling time and temperature can prevent many bacteria but most commonly Bacillus cereus and listener. Preventing cross contamination is the best way to prevent Salmonella.
Practicing personal hygiene can prevent Shillelagh and Staphylococcus. There are many different ways to cook meats; one method that many professional chefs like to use is the moist-heat cooking method. There are several deferent ways within that method such as simmering, braising, stewing, and souse vide. Simmering is generally used for cooking the tougher cuts of meat. This technique is done by using liquid and seasoning and simmering the preparation slowly using the moist concoction. When a meat Is simmered correctly and to good quality, It becomes flavor and full of texture.
Simmering Is an alternative to boiling, which can toughen and break up the meat. Meats are simmered at temperatures between OFF and OFF. These are Just ranges that are used for simmering, but some equines may use lower temperatures for longer periods of time. The lower the temperature and longer the time a meat simmers, the less shrinkage and more tender the meat becomes. Undercooked meats can become tough and hard to chew and overcooked meats can fall apart easily. Braising is another technique of a moist-heat cooking method.
When braising a meat, the meat is partially covered with a flavor liquid and simmered at a low temperature. The liquid chosen serves as a sauce to the meat. If done correctly, the meat after braising should be “fork tender. ” This term means that the meat is tender ND shows little resistance when pierced with a fork and not falling apart. Once again, braising Is a popular technique for the tougher cuts of meats, resulting In flavors to the liquid used in this process. In this technique, the meats are browned in fat before braising.
The smaller cuts and portions are floured to seal the meat, the larger cuts are not. The liquid and meat are brought to a boil then reduced and covered. A popular dish that uses the braising technique is pot roast. When braising at lower temperatures and longer cooking times, the meat is more evenly cooked. If braising is done correctly, the meat will be tender, but does not fall apart. Stewing is another technique used in moist-heat cooking. It is similar to braising, but stewing is used when cooking smaller pieces of meat.
There are two different types of stews, brown stews and white stews. In the brown stew, the meat is browned in fat and a cooking liquid is added. In a fricassee white stew, the meat is cooked in fat without browning and combined with the cooking liquid. In a flannelette white stew, the meat is blanched, rinsed, and then added to a cooking liquid. The meats in brown stews are cooked at high temperatures until browned. The meats in white stews are saute©De at low temperatures to avoid browning and color.
Stewed meat is done when they are fork tender. Souse vide, under vacuum, is another technique of a moist-heat cooking method. This method is cooked in low temperature similar to braising. Meats are vacuum sealed in airtight plastic and cooked in temperature controlled water. Flavors and juices stay within the foods because the meats are completely sealed. The airtight plastic ensures heat transferring efficiently from the water to the plastic containing he marinated meat.. Tougher cuts of meat are ideal in this cooking method.
Souse vide is cooked at a temperature range of OFF and OFF. Once the meat reaches the temperature of the controlled water, the meat cannot overcook and held at that temperature until it is needed. To make it even more desirable before serving, the meat can be seared to gain some more color. Moist-heat cooking methods allow the meat to be tender and full of flavor. Many professionals and non-professional chefs use simmering, braising, stewing, and souse vide as their preferred method of cooking meats. These are the moist-heat cooking methods.