Common Names of Food Flow Processes.
Common Names of Food Flow Processes.
Назви відповідних технологічних процесів.
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Тема ІІ: Страви та кулінарні вироби
Підтема 17: Назви відповідних технологічних процесів
Закріплення вивченого Тест
Мета уроку
Навчальна: Учні зрозуміли назви відповідних технологічних процесів починаючи від прійому їжі до повторного розігрівання
Розвиваюча: Учні краще орієнтуються в технологічних процесах приготування їжі.
Vocabulary practice
Vocabulary practice
Listen to the new words and their Ukrainian translations. Learn the words independently for further understanding.
Food flow 11.wavTranslate to Ukrainian
The food product flow - /ðə fuːd ˈprɒdʌkt fləʊ/
Food flow processes - /fuːd fləʊ ˈprəʊsɛsɪz/
Cooking technology - /ˈkʊkɪŋ tɛkˈnɒlədʒi/
Food service facility - /fuːd ˈsɜːvɪs fəˈsɪlɪti/
Enter the workplace - /ˈɛntə ðə ˈwɜːkpleɪs/
Serve to the customers - /sɜːv tuː ðə ˈkʌstəməz/
To follow technological processes - /tuː ˈfɒləʊ tɛkˈnɒlədʒɪkəl ˈprəʊsɛsɪz/
Food contamination - /fuːd kənˌtæmɪˈneɪʃən/
Food mishandling - /fuːd ˈmɪsˌhændlɪŋ/
Foodborne illness - /fuːdbɔːn ˈɪlnɪs/
Food safety procedures - /fuːd ˈseɪfti ˈprəʊsɪdʒəz/
Receiving - /rɪˈsiːvɪŋ/
Storing - /ˈstɔːrɪŋ/
Preparing - /prɪˈpɛrɪŋ/
Cooking - /ˈkʊkɪŋ/
Check your understanding
The food product flow - Покрокове прохоюження їжі через ланцюги технологічних процесів
Food flow processes - Діяльність пов'язана з технологічними процесами приготування їжі
Сooking technology - Технологія приготування їжі
Food service facility - Заклад громадського харчування
Enter the workplace - Надходження на робоче місце
Serve to the customers - Подавати споживачам
To follow technological processes - Дотримуватись технологічних процесів
Food contamination - Забруднення (зараження) їжі
Food mishandling - Неправильне повоження з їжею
Foodborne illness - Харчове захворювання
Food safety procedures - Процедури забезпечення безпечності харчових продуктів
Receiving - Приймання
Storing - Зберігання
Preparing - Підготовка
Cooking - Приготування
Translate to Ukrainian
Holding - /ˈhəʊldɪŋ/
Serving - /ˈsɜːvɪŋ/
Cooling - /ˈkuːlɪŋ/
Reheating - /riːˈhiːtɪŋ/
To maintain safety and quality - /tuː meɪnˈteɪn ˈseɪfti ænd ˈkwɒlɪti/
Dumpling-making process - /ˈdʌmplɪŋ ˈmeɪkɪŋ ˈprəʊsɛs/
Quality check - /ˈkwɒlɪti tʃɛk/
Steam the dumplings - /stiːm ðə ˈdʌmplɪŋz/
Food delivery - /fuːd dɪˈlɪvəri/
Food storage - /fuːd ˈstɔːrɪdʒ/
Checking food off an invoice - /ˈtʃɛkɪŋ fuːd ɒf ən ˈɪnvɔɪs/
FIFO principle - /faɪfəʊ ˈprɪnsɪpl/
Reducing the risk of food waste and spoilage - /rɪˈdjuːsɪŋ ðə rɪsk ɒv fuːd weɪst ænd ˈspɔɪlɪdʒ/
To date packages - /tuː deɪt ˈpækɪʤɪz/
To fill puffs with custard - /tuː fɪl pʌfs wɪð ˈkʌstəd/
Check your understanding
Holding - Утримання (в підігрітому стані)
Serving - Подача
Cooling - Охолодження
Reheating - Повторне нагрівання
To maintain safety and quality - Дотримуватися вимог безпеки та якості
Dumpling-making process - Процес виготовлення вареників
Quality check - Перевірка якості
Steam the dumplings - Готувати вареники на пару
Food delivery - Доставка їжі
Food storage - Зберігання їжі
Сhecking food off an invoice - Перевірка їжі за рахунком-фактурою
FIFO principle - Принцип FIFO - продукт, який раніше отримали, першим і використовуємо
Reducing the risk of food waste and spoilage - Зменшення ризику утворення харчових відходів і псування
To date packages - Проставляти дату на упаковці
To fill puffs with custard - Наповнити слойки заварним кремом
Translate to Ukrainian
Perishable ingredients - /ˈpɛrɪʃəbl ɪnˈɡriːdiənts/
To minimize exposure of perishable ingredients to room temperature - /tuː ˈmɪnɪmaɪz ɪkˈspəʊʒər əv ˈpɛrɪʃəbl ɪnˈɡriːdiənts tuː ruːm ˈtɛmprɪtʃə/
To destroy pathogens - /tuː dɪˈstrɔɪ ˈpæθəʊdʒɛnz/
Specific temperatures and times - /spɪˈsɪfɪk ˈtɛmprɪtʃəz ænd taɪmz/
To reach the proper internal temperature - /tuː riːʧ ðə ˈprɒpər ɪntɜːnəl ˈtɛmprɪtʃə/
Buffet-style service - /ˈbʊf.eɪ staɪl ˈsɜː.vɪs/
Freezer - /ˈfriːzə/
Refrigerator - /rɪˈfrɪdʒəreɪtə/
Walk-in cooler - /wɔːk ɪn ˈkuːlə/
Pantry - /ˈpæntri/
Semi finished food product - /ˈsɛmi ˈfɪnɪʃt fuːd ˈprɒdʌkt/
Within - /wɪˈðɪn/
Check with a thermometer - /ʧɛk wɪð ə ˈθɜːmɒmɪtə/
Check your understanding
Perishable ingredients - Швидкопсувні інгедієнти
To minimize exposure of perishable ingredients to room temperature - Щоб звести до мінімуму вплив кімнатної температури на швидкопсувні інгредієнти
To destroy pathogenes - Щоб знищити збудників
Specific temperatures and times - Певні температури та час
To reach the proper internal temperature - Щоб досягти належної внутрішньої температури
Buffet-style service - Обслуговування за системою шведського столу
Freezer - Морозильна камера
Refrigerator - Холодильник
Walk-in cooler - Холодильна кімната
Pantry - Комора
Semi finished food product - Напівфабрикат
Within - протягом (певного періоду часу)
Сheck with a thermometer - Перевіряти за допомогою термометра
The Food Product Flow
The Food Product Flow
Food flow 1.wav1) What is cooking technology?
1) What is cooking technology?
The flow of food describes what happens to food from the time it enters the workplace until it is served to the customers.
Що таке технологія приготування їжі?
Технологія приготування їжі описує, що відбувається з їжею з моменту її надходження на робоче місце і до подачі споживачам.
Listen to the dialogs and be ready to answer the multiple choice questions.
Mini-dialogue 1:
Waiter: Hey, Liudmyla, do you know what the flow of food means?
Liudmyla: Yes, it's the journey food takes from when it arrives at the workplace until it's served to the customers.
Mini-dialogue 2:
Manager: Oleksiy, can you explain to the new staff what the flow of food entails?
Oleksiy: Sure, it includes everything from receiving the food to storing, preparing, cooking, and serving it to the customers while ensuring safety and quality at every step.
What does the term "flow of food" refer to?
a) The movement of food within the kitchen
b) The journey of food from the workplace to the customer
c) The process of cooking food
d) The arrangement of food items on a plate
Answer: b) The journey of food from the workplace to the customer
Explanation: The flow of food describes what happens to food from the time it enters the workplace until it is served to the customers.
Which of the following is NOT a part of the flow of food?
a) Receiving food
b) Cooking food
c) Serving food
d) Marketing food products
Answer: d) Marketing food products
Explanation: The flow of food typically includes receiving, storing, preparing, cooking, and serving food to customers, but marketing food products is not directly related to this process.
2) Why do you need to follow technological processes?
2) Why do you need to follow technological processes?
Food flow 2.wavEach step in the flow of food is a general food safety procedure that should be followed to help reduce the risk of contamination and mishandling which could consequently lead to foodborne illness outbreaks.
Навіщо потрібно дотримуватися технологічних прцесів
Кожен крок технології приготування повинен відповідати вимогам загальної процедури безпеки харчових продуктів, для того щоб зменшити ризик забруднення та неправильного поводження, що може призвести до спалахів харчових захворювань.
Listen to the dialogs and be ready to answer the multiple choice questions.
Mini-dialogue 1:
Chef: Hey, Solomiia, why is it important to follow food safety procedures?
Solomiia: Well, each step in the flow of food helps reduce the risk of contamination and mishandling, which could lead to foodborne illness outbreaks.
Mini-dialogue 2:
Manager: Petro, do you understand the significance of following food safety procedures?
Petro: Absolutely, each step in the flow of food is crucial for preventing contamination and mishandling, ultimately reducing the risk of foodborne illness outbreaks.
Why is it important to follow each step in the flow of food?
a) To speed up food preparation
b) To reduce the risk of contamination and mishandling
c) To increase food waste
d) To satisfy customer complaints
Answer: b) To reduce the risk of contamination and mishandling
Explanation: Following each step in the flow of food helps reduce the risk of contamination and mishandling, ultimately lowering the likelihood of foodborne illness outbreaks.
What is the primary purpose of adhering to food safety procedures in the flow of food?
a) To increase profits
b) To improve employee morale
c) To reduce the risk of foodborne illness outbreaks
d) To speed up customer service
Answer: c) To reduce the risk of foodborne illness outbreaks
Explanation: Adhering to food safety procedures in the flow of food primarily aims to reduce the risk of foodborne illness outbreaks, ensuring the safety and well-being of customers.
Common Names of Food Flow Processes
Common Names of Food Flow Processes
Food flow 3.wav3) What technological processes does food preparation go through?
3) What technological processes does food preparation go through?
Food Product Flow refers to the process of receiving, storing, preparing, cooking, holding, serving, cooling, and reheating that the food goes through in a food service facility.
Через які технологічні процеси проходить приготування їжі
Технологія приготування продуктів відноситься до процесу приймання, зберігання, підготовка, приготування, утримання (в теплому стані), подавання, охолодження та повторного нагрівання, через яке їжа проходить у закладі громадського харчування.
Listen to the dialogs and be ready to answer the multiple choice questions.
Mini-dialogue 1:
Chef: James, can you explain what Food Product Flow means?
James: Sure, it refers to the entire process that food undergoes from the moment it's received to when it's served or reheated.
Mini-dialogue 2:
Manager: Sarah, why is it important for our staff to understand Food Product Flow?
Sarah: It's crucial because it ensures that each step in handling food is done correctly to maintain safety and quality.
Mini-dialogue 3:
Waiter: Hey, Alex, do you know what Food Product Flow entails?
Alex: Yeah, it includes receiving, storing, preparing, cooking, holding, serving, cooling, and reheating food in our facility.
Mini-dialogue 4:
Chef: David, how would you define Food Product Flow?
David: It's the step-by-step process that food goes through from the moment it arrives at our facility to when it's ready to be served or reheated.
Mini-dialogue 5:
Manager: Maria, why do we need to follow Food Product Flow procedures?
Maria: Following these procedures ensures that food is handled safely and hygienically, reducing the risk of contamination and foodborne illness.
Mini-dialogue 6:
Waiter: Hey, Lisa, what does Food Product Flow involve?
Lisa: It involves everything from receiving and storing food to preparing, cooking, serving, and even reheating it when necessary.
Mini-dialogue 7:
Chef: Tom, can you list some steps included in Food Product Flow?
Tom: Sure, it includes receiving, storing, preparing, cooking, holding, serving, cooling, and reheating food products in our facility.
Mini-dialogue 8:
Chef: Hey, Alex, could you walk the new team members through our dumpling-making process?
Oleksiy: Sure thing! First, we receive, store, and prepare the ingredients. Then, we make the batter, let it ferment, and conduct a quality check. After that, we prepare the filling, shape the dumplings, and perform another quality check. Once shaped, we steam the dumplings and conduct a final quality check before serving or freezing them.
Multiple Choice Question 1:
What does Food Product Flow refer to?
a) The flow of customers in a restaurant
b) The process of receiving, storing, preparing, cooking, holding, serving, cooling, and reheating food
c) The flow of money in a business
d) The movement of food trucks delivering supplies
Answer: b) The process of receiving, storing, preparing, cooking, holding, serving, cooling, and reheating food
Explanation: Food Product Flow refers to the entire process that food undergoes from receiving to serving or reheating in a food service facility.
Multiple Choice Question 2:
Why is it important for staff to understand Food Product Flow?
a) To increase profits
b) To improve customer satisfaction
c) To ensure food safety and quality
d) To reduce employee turnover
Answer: c) To ensure food safety and quality
Explanation: Staff understanding of Food Product Flow is essential to ensure that food is handled safely and hygienically, maintaining quality and safety standards.
Multiple Choice Question 3:
What are some steps included in Food Product Flow?
a) Receiving and storing food only
b) Preparing and cooking food only
c) Holding and serving food only
d) Receiving, storing, preparing, cooking, holding, serving, cooling, and reheating food
Answer: d) Receiving, storing, preparing, cooking, holding, serving, cooling, and reheating food
Explanation: Food Product Flow includes all the steps mentioned, from receiving to reheating food in a food service facility.
Multiple Choice Question 4:
What is the purpose of following Food Product Flow procedures?
a) To increase wait times for customers
b) To improve employee morale
c) To ensure food is handled safely and hygienically
d) To decrease customer satisfaction
Answer: c) To ensure food is handled safely and hygienically
Explanation: Following Food Product Flow procedures helps ensure that food is handled safely and hygienically, reducing the risk of contamination and foodborne illness.
Multiple Choice Question 5:
Which of the following best describes Food Product Flow?
a) The process of delivering food to customers' homes
b) The journey of food from the farm to the table
c) The steps involved in handling food within a food service facility
d) The movement of food within a grocery store
Answer: c) The steps involved in handling food within a food service facility
Explanation: Food Product Flow refers to the steps involved in handling food within a food service facility, from receiving to serving or reheating.
Multiple Choice Question 6:
Why should staff be knowledgeable about Food Product Flow?
a) To decrease productivity
b) To increase food waste
c) To ensure proper food handling and safety
d) To reduce customer satisfaction
Answer: c) To ensure proper food handling and safety
Explanation: Staff knowledge of Food Product Flow is crucial to ensure proper food handling and safety, maintaining quality and safety standards.
Multiple Choice Question 7:
What does Food Product Flow help to maintain?
a) Food quality only
b) Food safety only
c) Customer satisfaction only
d) Employee motivation only
Answer: b) Food safety only
Explanation: Food Product Flow helps maintain food safety by ensuring that food is handled safely and hygienically at every stage.
Multiple Choice Question 8:
Why is it important to conduct quality checks during the dumpling-making process?
a) To increase the speed of production
b) To ensure the kitchen staff are following instructions
c) To maintain the consistency and safety of the final product
d) To reduce the cost of ingredients
Answer: c) To maintain the consistency and safety of the final product
Explanation: Conducting quality checks during the dumpling-making process is crucial to ensure that each step is performed correctly and that the final product meets safety and quality standards. It helps to maintain consistency in taste, texture, and appearance while ensuring the safety of the food served to customers or stored for future use.
4) Receiving
4) Receiving
Food flow 4.wavReceiving is the food service’s first contact with food. Food must be obtained from approved sources. Food prepared in a private home may not be used in foodservice. After receiving, food must be checked off an invoice and stored appropriately and quickly. Temperatures of frozen and refrigerated items must be measured when they are delivered to be sure they have been kept cold enough during transport. To avoid mistakes, and to allow perishable foods to be put away as quickly as possible deliveries should be arranged when the food establishment is not busy.
Приймання - це перший контакт харчової служби з продуктами харчування. Їжа отримується із підтверджених джерел. Їжа, приготована в приватному будинку, не використовується в громадському харчуванні. Після отримання їжі необхідно перевірити рахунок-фактуру та по можливості швидше відправити їжу на належна зберігання. Під час доставки вимірюється температура заморожених та охолоджених продуктів, щоб переконатися, що вони зберігались достатньо охолодженими під час транспортування. Щоб уникнути помилок і дозволити якнайшвидше реалізувати швидкопсувні продукти, слід організовувати доставку, якщо заклад харчування не має збуту готової продукції.
Listen to the dialogs and be ready to answer the multiple choice questions.
Mini-dialogue 1:
Chef: Hey, Lisa, do you know why receiving food is such an important step in food service?
Lisa: Absolutely, receiving is our first contact with food, and it's crucial to ensure that we get it from approved sources and check it off the invoice before storing it properly.
Mini-dialogue 2:
Manager: John, can you explain why we need to measure temperatures of frozen and refrigerated items upon delivery?
John: Sure, it's essential to make sure they've been kept at the correct temperature during transport to maintain food safety and quality.
Multiple Choice Question 1:
What is the purpose of checking food off an invoice during the receiving process?
a) To ensure the food is of high quality
b) To track inventory and prevent theft
c) To speed up the receiving process
d) To comply with regulatory requirements
Answer: b) To track inventory and prevent theft
Explanation: Checking food off an invoice helps track inventory and prevent theft by ensuring that all items ordered are received and accounted for.
Multiple Choice Question 2:
Why should deliveries be arranged when the food establishment is not busy?
a) To increase the likelihood of getting discounts
b) To allow time for staff training
c) To minimize mistakes and allow perishable foods to be put away quickly
d) To create a lively atmosphere in the restaurant
Answer: c) To minimize mistakes and allow perishable foods to be put away quickly
Explanation: Arranging deliveries when the food establishment is not busy helps minimize mistakes and allows perishable foods to be put away quickly to maintain their freshness and quality.
5) Storing
5) Storing
Food flow 5.wavThe freezer, refrigerator or walk-in cooler, and pantry are storage areas where food is held until it is prepared. Follow the FIFO principle—first in, first out—rotating foods so that the newest ingredients are in the back of the storage area, while the older products are moved to the front. If food packages do not have dates, date packages when they are received.
Зберігання Морозильна камера, холодильник або мала холодильна камера та комора є місцями зберігання їжі аж до її приготування. Дотримуйтесь принципу FIFO - продукт, який раніше отримали, першим і використовуємо для приготування - розміщаючи продукти отримані нещодавно, в найдальших закутках зони зберігання, і переміщуючи існуючі продукти вперед. Якщо на харчових упаковках немає дат, датуйте пакунки, згідно до дати отримання.
Listen to the dialogs and be ready to answer the multiple choice questions.
Mini-dialogue 1:
Chef: Hey, Mark, why is it important to follow the FIFO principle in food storage?
Mark: Well, it helps ensure that we use older ingredients first, reducing the risk of food waste and spoilage.
Mini-dialogue 2:
Manager: Sarah, can you explain why we need to date packages when they are received?
Sarah: Of course, dating packages helps us keep track of the shelf life of our ingredients and ensures that we use them before they expire.
Multiple Choice Question 1:
What is the purpose of following the FIFO principle in food storage?
a) To ensure that the newest ingredients are used first
b) To increase food waste and spoilage
c) To maintain an organized storage area
d) To reduce the risk of contamination
Answer: a) To ensure that the newest ingredients are used first
Explanation: Following the FIFO principle helps ensure that the oldest ingredients are used first, reducing the risk of food waste and spoilage.
Multiple Choice Question 2:
Why is it important to date packages when they are received?
a) To track the delivery schedule
b) To ensure uniformity in packaging
c) To keep track of the shelf life of ingredients
d) To comply with storage regulations
Answer: c) To keep track of the shelf life of ingredients
Explanation: Dating packages when they are received helps keep track of the shelf life of ingredients and ensures that they are used before they expire to maintain food safety and quality.
6) Preparation.
6) Preparation.
Food flow 6.wavWork with only a small amount of the ingredients at one time. For example, if 200 cream puffs are to be filled with custard, handle the ingredients for only 25 at a time. Fill and refrigerate those 25 before handling another 25. This way, perishable ingredients are not exposed to room temperature for a long time.
Підготовка. Одночасно працюйте лише з невеликою кількістю інгредієнтів. Наприклад, якщо 200 профітролів слід заповнити заварним кремом, заповніть лише 25. Заповніть і охолодіть ці 25, перш ніж обробляти інші 25. Таким чином, швидкопсувні інгредієнти будуть зберігатися при кімнатній температурі недовго.
Listen to the dialogs and be ready to answer the multiple choice questions.
Mini-dialogue 1:
Chef: Hey, Emily, why do we work with only a small amount of ingredients at a time during preparation?
Emily: Well, it helps ensure that perishable ingredients are not exposed to room temperature for too long, maintaining their freshness and safety.
Mini-dialogue 2:
Manager: David, can you explain why we fill and refrigerate a small batch of cream puffs at a time?
David: Sure, refrigerating the filled cream puffs promptly helps prevent the growth of harmful bacteria and maintains their quality.
Multiple Choice Question 1:
Why is it recommended to work with only a small amount of ingredients at one time during preparation?
a) To speed up the preparation process
b) To ensure uniformity in the final product
c) To minimize exposure of perishable ingredients to room temperature
d) To conserve energy
Answer: c) To minimize exposure of perishable ingredients to room temperature
Explanation: Working with only a small amount of ingredients at a time during preparation helps minimize exposure of perishable ingredients to room temperature, preserving their freshness and safety.
Multiple Choice Question 2:
What is the purpose of filling and refrigerating a small batch of cream puffs at a time?
a) To increase the shelf life of the cream puffs
b) To enhance the flavor of the cream puffs
c) To prevent the growth of harmful bacteria
d) To make the cream puffs easier to handle
Answer: c) To prevent the growth of harmful bacteria
Explanation: Filling and refrigerating a small batch of cream puffs at a time helps prevent the growth of harmful bacteria by promptly refrigerating the filled pastries.
7) Cooking
7) Cooking
Food flow 7.wavRequires temperature checks with a thermometer to ensure that food is adequately cooked. Specific temperatures and times are required to ensure that the pathogens are destroyed.
Для приготування їжі потрібна перевірка температури за допомогою термометра, щоб таким чином забезпечити належне приготування їжі. Температурний режим необхідний для забезпечення знищення збудників потрібні певні температури видержані протягом необхідного часу.
Listen to the dialogs and be ready to answer the multiple choice questions.
Mini-dialogue 1:
Chef: Hey, Lisa, why is it important to use a thermometer when cooking?
Lisa: Using a thermometer helps ensure that food reaches the proper internal temperature to destroy any harmful pathogens and ensure food safety.
Mini-dialogue 2:
Manager: John, can you explain why specific temperatures and times are required during cooking?
John: Sure, specific temperatures and times are necessary to ensure that pathogens are effectively destroyed, reducing the risk of foodborne illness.
Multiple Choice Question 1:
Why is it important to use a thermometer when cooking?
a) To enhance the flavor of the food
b) To ensure food reaches the proper internal temperature
c) To speed up the cooking process
d) To reduce energy consumption
Answer: b) To ensure food reaches the proper internal temperature
Explanation: Using a thermometer helps ensure that food reaches the proper internal temperature, which is crucial for destroying harmful pathogens and ensuring food safety.
Multiple Choice Question 2:
Why are specific temperatures and times required during cooking?
a) To achieve a desired texture
b) To improve food presentation
c) To ensure that pathogens are destroyed
d) To make the cooking process more efficient
Answer: c) To ensure that pathogens are destroyed
Explanation: Specific temperatures and times are required during cooking to ensure that pathogens are effectively destroyed, reducing the risk of foodborne illness.
8) Holding
8) Holding
Food flow 8.wavHolding food is common with buffet-style service. Hot foods must be held above 57 С and cold foods below -5 С to keep TCS foods out of the Danger Zone. Foods must be held in approved serving units. The temperature of foods must be checked at least every four hours.
Підтримання температури їжі
Підтримання температури їжі є загальноприйнятим принципом при обслуговуванні способом "шведського столу". Гаряча їжа повинна підтримувати температуру 57 С, а холодна - нижче -5 С, щоб їжа з контролем часу та температури зберігання не потрапляла в зону небезпеки. Їжа повинна зберігатися в спеціальному посуді. Температуру продуктів слід перевіряти принаймні кожні чотири години.
Listen to the dialogs and be ready to answer the multiple choice questions.
Mini-dialogue 1:
Chef: Hey, Mark, why is it important to hold hot foods above 57°C during buffet-style service?
Mark: Holding hot foods at the proper temperature helps prevent the growth of harmful bacteria and ensures food safety for our guests.
Mini-dialogue 2:
Manager: Sarah, can you explain why we need to check the temperature of foods every four hours during holding?
Sarah: Sure, checking the temperature regularly helps ensure that foods remain within safe temperature ranges and prevents them from entering the Danger Zone.
Multiple Choice Question 1:
Why is it important to hold hot foods above 57°C during buffet-style service?
a) To enhance the flavor of the food
b) To prevent the growth of harmful bacteria
c) To speed up the serving process
d) To reduce food waste
Answer: b) To prevent the growth of harmful bacteria
Explanation: Holding hot foods above 57°C during buffet-style service helps prevent the growth of harmful bacteria and ensures food safety.
Multiple Choice Question 2:
Why should the temperature of foods be checked at least every four hours during holding?
a) To ensure foods remain within safe temperature ranges
b) To comply with health regulations
c) To minimize food spoilage
d) To reduce labor costs
Answer: a) To ensure foods remain within safe temperature ranges
Explanation: Checking the temperature of foods every four hours during holding helps ensure that they remain within safe temperature ranges and prevents them from entering the Danger Zone, where bacterial growth can occur.
9) Cooling
9) Cooling
Food flow 9.wavLarge amounts of food don’t cool quickly so divide the food into several smaller, shallow containers before storing them in the refrigerator or walk-in cooler.
Охолодження
Велика кількість їжі не охолоджується швидко, тому розділіть їжу на кілька менших, неглибоких контейнерів, перш ніж помістити їх у холодильник або невелику холодильну камеру.
Частo замість слова напівфабрикат (semi finished food product), вживається слово food / chilled food / food from freezer, etc.
Listen to the dialogs and be ready to answer the multiple choice questions.
Mini-dialogue 1:
Chef: Hey, Lisa, why do we need to divide large amounts of food into smaller containers before cooling?
Lisa: Dividing the food into smaller containers helps it cool more quickly and prevents the growth of harmful bacteria.
Mini-dialogue 2:
Manager: John, can you explain why we use shallow containers for cooling instead of deep ones?
John: Shallow containers allow for better airflow around the food, promoting faster and more even cooling.
Multiple Choice Question 1:
Why is it recommended to divide large amounts of food into several smaller, shallow containers before cooling?
a) To save space in the refrigerator
b) To make the food easier to stack
c) To prevent the growth of harmful bacteria
d) To speed up the cooking process
Answer: c) To prevent the growth of harmful bacteria
Explanation: Dividing large amounts of food into smaller, shallow containers before cooling helps prevent the growth of harmful bacteria by promoting faster and more even cooling.
Multiple Choice Question 2:
Why are shallow containers preferred for cooling large amounts of food?
a) They are easier to clean
b) They save space in the refrigerator
c) They allow for better airflow around the food
d) They help retain moisture in the food
Answer: c) They allow for better airflow around the food
Explanation: Shallow containers are preferred for cooling large amounts of food because they allow for better airflow around the food, promoting faster and more even cooling.
10) Reheating
10) Reheating
Food flow 10.wavReheating must be done within two hours to the required temperature of 73 С for fifteen seconds (or in some cases until boiling) and checked with a thermometer.
Повторне нагрівання Повторне нагрівання повинно проводитися протягом двох годин до необхідної температури 73 С протягом п’ятнадцяти секунд (або в деяких випадках до закипання) що перевіряється термометром.
Mini-dialogue 1:
Chef: Hey, Mark, why is it important to reheat food within two hours?
Mark: Reheating food promptly helps prevent the growth of harmful bacteria that can occur when food is left at room temperature for too long.
Mini-dialogue 2:
Manager: Sarah, can you explain why we use a thermometer to check the temperature when reheating food?
Sarah: Sure, using a thermometer ensures that food reaches the required temperature to kill any remaining bacteria and ensure food safety.
Multiple Choice Question 1:
Why is it important to reheat food within two hours?
a) To enhance the flavor of the food
b) To prevent the growth of harmful bacteria
c) To speed up the reheating process
d) To reduce food waste
Answer: b) To prevent the growth of harmful bacteria
Explanation: Reheating food within two hours helps prevent the growth of harmful bacteria that can occur when food is left at room temperature for too long.
Multiple Choice Question 2:
Why do we use a thermometer to check the temperature when reheating food?
a) To ensure the food is cooked evenly
b) To comply with health regulations
c) To speed up the reheating process
d) To ensure the food reaches the required temperature for food safety
Answer: d) To ensure the food reaches the required temperature for food safety
Explanation: Using a thermometer when reheating food ensures that it reaches the required temperature to kill any remaining bacteria and ensure food safety.
Reference
Reference
Uidaho.edu (2019). Food Flow: Keeping Food Safe from Gate to Plate. Retrieved from https://www.uidaho.edu
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