Not Delia » Temperature control

Storing Dry Food

Not Delia — Tue, 20 Jan 2009 11:14:13 +0000

All dry foods, such as pulses, rice, flour, etc, should be stored in a room or cupboard which is cool, dry, clean and ventilated. Always check deliveries to ensure there’s nothing dodgy in them such as pests, dampness, or anything that smells off. The golden rule is to rotate your stock by using the oldest [...]

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Microwave Ovens

Not Delia — Tue, 20 Jan 2009 11:12:02 +0000

Most rules which apply to conventional ovens also apply to microwaves. The food must reach 70°C (160°F). With microwave cooking some parts of the food may receive a concentration of waves and become very hot while other areas remain cold. Make sure you probe the food properly to ensure there aren’t any cold spots. Turntables [...]

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Measuring Temperatures

Not Delia — Tue, 20 Jan 2009 11:09:43 +0000

In a commercial kitchen you’d expect your employer to provide the necessary equipment but, sadly, that’s not always the case. However, there are a couple of handy little gadgets which are of great use in both commercial and domestic kitchens. Temperature Probe Insert the probe into the core of the food and read the temperature. [...]

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Thawing Food

Not Delia — Tue, 20 Jan 2009 11:08:40 +0000

Some small items of food such as fish cutlets, thin chops, vegetables and many convenience foods can be cooked from frozen without the need to defrost them first. However, you must NOT do this with joints of meat, poultry and bulky items. These must be completely thawed out before you begin the cooking process. The [...]

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Freezing Food

Not Delia — Tue, 20 Jan 2009 11:04:40 +0000

Freezers keep food at a temperature well below freezing point (-22°C/-8°F). Freezing denies the bacteria the warmth they need to multiply. The coldness also turns water to ice, denying them the moisture they need. Some bacteria will die as a result of freezing but others will survive, although unable to grow. They will, however start [...]

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Refrigeration

Not Delia — Tue, 20 Jan 2009 11:00:01 +0000

A refrigerator should operate at between 1°C and 4°C (34°F-39°F). You can buy an inexpensive fridge thermometer from catering suppliers such as Nisbets. Be aware that placing food in a fridge does not kill bacteria. The bacteria simply become dormant and will spring back to life when the food is removed from the refrigerator. Foods [...]

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Reheating Cooked Foods

Not Delia — Tue, 20 Jan 2009 10:51:27 +0000

Reheated foods, particularly meat and poultry, are often implicated in cases of food poisoning. Some food handlers make the mistake of thinking that because food is cooked, it’s free from bacteria and it is sufficient just to warm it up. This is a very dangerous misapprehension. In fact not all bacteria, particularly the spore forming [...]

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Keep Out of the Danger Zone

Not Delia — Tue, 20 Jan 2009 10:46:36 +0000

It is essential to keep prepared food out of the temperature danger zone. If food is not going to be served within a very short time after cooking, then it should be cooled to under 10°C (50°F) within 90 minutes. The food must then be refrigerated immediately once cooled. Quick cooling is important. While the [...]

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Keeping Cold Food Cold

Not Delia — Tue, 20 Jan 2009 10:45:11 +0000

Just as we’ve seen that hot food should be kept hot, now we see that cold food must be kept cold. Many foods which are eaten cold have sufficient nutrients and moisture to allow bacteria to multiply rapidly. Examples of these types of food include cold meats and poultry, patés, soft cheeses and salads with [...]

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Keeping Hot Food Hot

Not Delia — Tue, 20 Jan 2009 10:43:22 +0000

It is usually safe to eat high risk foods immediately after cooking, providing the cooking temperature was sufficiently high to kill the bacteria. If, however, even a short period of time elapses between cooking and eating then bacteria has a chance to multiply again. You can avoid this by storing the food in a heated [...]

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