Food Pre-preparation: Part 14

The storage methods for raw foods and processed foods are refrigeration and freezing. A refrigerator, known in everyday terms as a cooler, holds and stores foods at temperatures of 35 to 40°F (2-4°C). There are many forms-walk-in, often referred to simply as "the walk-in," reach-in, pass-through-and many sizes.

The purpose of keeping foods in a cooler is to prevent bacterial growth and to maintain the texture, size, and weight of foods until use. Three factors in addition to temperature play a part: humidity, air circulation, and cleanliness. Since texture, size, and weight of foods are greatly affected by their water content, the relative humidity in a cooler is usually 80 to 85 percent to keep the foods from drying out. Air circulation, provided by fans in all but smaller coolers, maintains even temperature and humidity throughout. Cleanliness is essential to prevent spoilage.

Ideal storage temperatures vary depending on the product. Meat and dairy products should be stored at 34-36°F (1-2°C). Fresh produce does better at a slightly warmer 36-38°F (2-3°C) so that there is no chance of freezing. Large operations, such as the airline caterer described in Chapter 1, will have separate refrigerators to maintain appropriate temperatures for different products.

Produce that has had no processing goes into the cooler for storage. Fruits and vegetables normally arrive cooled, packed in cartons or crates. These should be emptied promptly and the produce repacked into perforated plastic containers. Such containers assure good air circulation, which prolongs freshness. The repackaging allows you to check product quality right down to the bottom of the crate or carton.

Store produce off the floor, covered, and do not store it in the same area with processed foods. Put it behind or under existing supplies, and label and date it.

Meats, seafood, and poultry, both processed and unprocessed, should be covered or wrapped well to prevent drying. Store processed and unprocessed products separately (see Sanitation and Safety). Label with name, date, and quantity, and rotate the stock.

Storage of meats may play an important role in the cook's day-to-day food handling, not because of any special requirements but because of the high cost of meat. Losses from improper handling or storage are prohibitively expensive.

Cooked-on-premises foods of any kind must be stored separately from raw foods or commercially processed foods. Foods being held during prepreparation follow the same rules: refrigerate covered and store separately.

It is important to keep the cooler door closed at all times-to keep the temperature constant, the air humid, and the circulation effective. For similar reasons do not put large amounts of hot foods in a cooler but cool them quickly to room temperature first. Check temperatures when placing anything in the cooler and report variations to your supervisor.

Go To Page: 1 2

Articles in this Topic    Discussions in this Topic