Prepreparation Part 13

Storage (continued)

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.

The freezer is a special refrigerator kept at 0°F (-18°C) or below. The typical freezer is primarily for storing foods already frozen, not for freezing from scratch. Freezing large quantities of foods takes special equipment and techniques.

Sometimes partially cooked and otherwise processed foods are frozen to prepare for large banquets or to prevent high loss from spoilage. Most foods that have had some processing have a limited shelf life (safe keeping time) in the cooler-hours or days at most. The freezer can extend shelf life by weeks or months.

But using the freezer to extend shelf life is something you should do only if you must. Though the typical kitchen freezer will freeze foods, they do not keep as well as commercially frozen foods. Furthermore, freezing makes demands on the equipment that may affect its performance.

To freeze products properly you must cover them tightly or, preferably, wrap them in plastic or foil to prevent freezer burn - white spots having off flavors and a pulpy texture that comes from loss of moisture. Label each item with name of product, date, and quantity. Package meat to be frozen in sensible units. Thawing a 50-pound pack of ground beef in a hurry can be frustrating. Avoid the necessity of freezing meats by good production planning.

Open the freezer doors only when you must, and never leave it open. It is essential to maintain a constant freezer temperature in order to preserve product quality. Never use the freezer to cool down a large pot quickly. Check the temperature whenever you put something in or take something out, and report to your supervisor any reading varying from the 0 to -10°F range (-18 to -23°C).

Keeping foods successfully

We will have more to say about holding, storage, and shelf life in the articles on specific kinds of foods. Meantime let us summarize the keys to successful holding and storage in the following rules:

Know the product and its shelf life!

Store and hold at safe temperatures below 40°F or above 140°F (below 4° or above 60°C)

Cover or wrap all foods

Store and hold in clean, odor-free areas

Store raw, processed, and cooked foods separately

Label stored foods with name, date, and quantity

Rotate stock

Plan production carefully to minimize holding.

Mizer, Porter, Sonnier, Food Preparation for the Professional, 1978, Page 66

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