What Is The Cook-Chill Process?!
Hiya,
I'm taking Food Technology GCSE and my homework is to find out what the Cook-Chill Process is!. Does anyone know what it is!? Can I have a detalied explanation please!.
Hope you can Help!
Lankan Rose Www@FoodAQ@Com
I'm taking Food Technology GCSE and my homework is to find out what the Cook-Chill Process is!. Does anyone know what it is!? Can I have a detalied explanation please!.
Hope you can Help!
Lankan Rose Www@FoodAQ@Com
Answers:
When establishing or maintaining a cook-chill system the DHSS Guidelines on cook-chill and
cook-freeze catering systems should be followed!.
1!. PRINCIPLES OF COOK/CHILL
1!.1 All raw materials will be checked for quality on delivery as detailed in Code of
Practice No 5!.
1!.2 In order to reduce the risk of cross-contamination, raw food and cooked food
preparation will be separated by time in the production scheduling!.
1!.3 Cooking will create core temperatures of 75°C!.
1!.4 Chilling will begin within 30 minutes of the end of cooking and either
a) The product will be chilled to 3°C within a further period of 90 minutes!. Or,
b) In the case of joints of meat, the product will be chilled to 3°C within a further
period of 120 minutes!.
1!.5 Chilled food will be maintained at 3°C!. If the temperature during storage exceeds
5°C it will be served within 12 hours and if it exceeds 8°C, it will be discarded!.
1!.6 Insulated containers capable of maintaining 3°C should be used for distribution to
other sites!.
1!.7 Foods will be regenerated within 30 minutes of removal from chill to a minimum
of 75° and used the day after production!.
1!.8 Service should begin within 15 minutes of regeneration and the food maintained
at 63°C!. Items to be served cold should be consumed as soon as possible and
within 30 minutes of removal from chill!.
1!.9 Unconsumed reheated food must be destroyed!.
1!.10 Self adhesive labels will be placed on all containers of food prior to chilling!.
SEe also http://64!.233!.169!.104/search!?q=cache:ueg!.!.!.
Basically this system is to cook food and then rapidly chill to minimise
microbial growth!. To reduce the time that any foods are hot enough
to allow microbial growthWww@FoodAQ@Com
cook-freeze catering systems should be followed!.
1!. PRINCIPLES OF COOK/CHILL
1!.1 All raw materials will be checked for quality on delivery as detailed in Code of
Practice No 5!.
1!.2 In order to reduce the risk of cross-contamination, raw food and cooked food
preparation will be separated by time in the production scheduling!.
1!.3 Cooking will create core temperatures of 75°C!.
1!.4 Chilling will begin within 30 minutes of the end of cooking and either
a) The product will be chilled to 3°C within a further period of 90 minutes!. Or,
b) In the case of joints of meat, the product will be chilled to 3°C within a further
period of 120 minutes!.
1!.5 Chilled food will be maintained at 3°C!. If the temperature during storage exceeds
5°C it will be served within 12 hours and if it exceeds 8°C, it will be discarded!.
1!.6 Insulated containers capable of maintaining 3°C should be used for distribution to
other sites!.
1!.7 Foods will be regenerated within 30 minutes of removal from chill to a minimum
of 75° and used the day after production!.
1!.8 Service should begin within 15 minutes of regeneration and the food maintained
at 63°C!. Items to be served cold should be consumed as soon as possible and
within 30 minutes of removal from chill!.
1!.9 Unconsumed reheated food must be destroyed!.
1!.10 Self adhesive labels will be placed on all containers of food prior to chilling!.
SEe also http://64!.233!.169!.104/search!?q=cache:ueg!.!.!.
Basically this system is to cook food and then rapidly chill to minimise
microbial growth!. To reduce the time that any foods are hot enough
to allow microbial growthWww@FoodAQ@Com
This is the most dangerous method of process food!.My father was a senior refrigeration engineer during the development stage in the UK!. He came home and sat in his chair with his head in his hands, not normal for him, I sat down next to him!.He said "I am being made to work on a project that could kill!."Food is cooked almost to is complete stage then put on a conveyor belt blasted with chilled air until frozen, packed!.This system is much used by NHS in the Uk, it MUST be kept at the correct temperature at all stages, served at the right heat,or food poisoning could result!.The Kitchen and its staff must be very hygienic,but one airline failed to keep up to the high standard which resulted in 180 people falling ill while in a very long flight, so not very nice smell given off!.PopaWww@FoodAQ@Com
its when you cook somthing, then restore it and then its okay for you to eat it again or reheat it, if you get what i mean!. try bbc bitesize for a better description!. Www@FoodAQ@Com