Wednesday, February 27, 2013

Food Safety Date Marking Facts


 

 
Food safety is a priority in any kitchen. Here is a set of questions and answers that will help you keep your food safe for consumption:

What is date marking and how is it used?

Date marking is an identification system for ready-to-eat foods held over 24 hours so you know how old they are. The system helps to identify when food is to be discarded. Date marking ensures food safety, and it is the law.

 

How do I know if a food needs to be date marked?

If you answer “yes” to all five of these questions, then the food MUST be date marked.

1. Does the food require refrigeration?

2. If commercially packaged, has the original package been opened?

3. Could the food be eaten just like it is, regardless of temperature? Examples: cold cooked meats, potatoes, pastas, soups, stews, cole slaw, tartar sauce, sour cream and cottage cheese.

4. Is the food potentially hazardous? Will it mold or grow bacteria? Will the food support bacterial or viral foodborne organism growth? Example: listeria monocytogenes is associated with soft cheese.

5. Will the food be in the establishment for more than 24 hours? This counts even if the food is, or will be, mixed with something else to form a new product.

 

If the food has an expiration date on it, isn’t that the same as a date mark?

No, the expiration date is the date through which the manufacturer guarantees the food will meet their quality standards. Date marking ensures the safety of the food.

 

The establishment goes through food so fast! Even if it is going to be gone in less than 4 to 7 days, do I still need to date mark it?

Yes, if the food is not going to be served or discarded within 24 hours, it MUST be date marked.

 

When should I discard food?

When refrigeration is at 41°F or below, discard within 7 days (date of prep/opening + 6days).

 

What if I freeze the food?

Freezing food pauses the date marking clock but does not reset it. For example, if a food is stored at 4°F for 2 days and then frozen, it can still be stored at 4°F for 2 more days when it begins to thaw.

 

What if I mix the food with something else?

When foods are mixed together the date of the oldest food becomes the new date for the mixed food. For example, if today is Wednesday, and you are mixing a food that was marked on Monday with a food that was marked Tuesday, the mixed food marking would be based on a starting date of Monday.

 

Are there any exceptions? Yes,

 Uncut portions of processed cured meats packaged in cellulose, such as salami and bologna, do not need to be

date marked.

 Hard cheeses like Asiago old, Cheddar, Cruyere, Parmesan, Romano and Sapsago do not need to be date

marked.

 Semisoft cheese like Asiago fresh, Soft, Blue, Brick, Colby, Edam, Gouda, Monterey, Pasteurized processes

cheese, Provolone and Swiss do not need to be date marked.

 Commercial acidified dressing like mayonnaise and Thousand Island do not need to be date marked.

 Soft cheeses like Brie, Cotigo, Cottage, Ricotta and Teleme MUST be date marked.
 
 

 

Tuesday, February 26, 2013

Restaurant Tips from Today's Shift!

Thought I'd provide a few tips that were utilized during today's shift:


STUFFED PEPPER SOUP

We ran stuffed peppers on a buffet in January. Although the stuffed peppers were a big hit, we over produced, leaving us with three full 2" hotel pans! Well, we wrapped and froze the three pans. This morning, a little over a month later, the stuffed peppers were thawed in the steamer, then diced. The line cook then simmered the mixture in a light beef base broth seasoned with granulated garlic, granulated onion and black pepper. SOUP DU JOUR.

The soup was a big hit. We actually had patrons buying seconds. A great way to use leftovers.


CROUTONS

We save the heals of our breads (eight grain, rye, white) as well as stale rolls and outdated bread.

Use this simple recipe:

I'm only listing ingredients, as we don't really measure them, due to the fact that bread quantities vary so much.

Cube bread, half inch cubes.

Drizzle generously with canola oil.

Add these dry spices: Oregano, thyme, basil, granulated garlic, granulated onion, black pepper, celery salt, kosher salt.

Toss to combine.

Spread in an even, thin layer onto papered sheet tray.

Bake in convection oven, 325 degrees, fan on "low."

Watch closely, stirring every five minutes.

Approx. cooking time: 15 minutes.

Total prep time: 30 minutes.


PREP FOR YOUR BUFFETS ONE TO TWO DAYS AHEAD

Pull frozen products so that they may thaw safely in the walk-in. We pulled IQF shrimp this morning for tomorrow evening. Pulled items should be broken out of boxes and arrainged on sheet trays (not touching each other, for uniform thawing) stored on a speed rack.

Items such as IQF chicken breasts will take 48 hours to thaw properly.

Dressings can be bowled ahead. Other mise en place may be prepared ahead (vegetables cleaned, cut or diced; cheeses cubed or sliced; pastas and rice cooked and chilled). We'll even prepare cheese trays a day ahead.

When preparing pastas and rice ahead, cook products as you normally would, then: with pastas, drain in colander, lightly oil, spread on papered sheet trays and chill on speed rack in walk-in. With rice: spread in an even layer (while still hot) on papered sheet trays and chill in walk-in. once product is chilled, transfer to Lexan containers (with lids). Pastas and rice can then be reheated in minutes in a steamer! Steam rice uncovered in a hotel pan for around ten minutes. Pasta, in a perforated hotel pan for around five minutes. Pasta can also be reheated using a strainer and a pot of simmering water.

That's about it for today....

Monday, February 25, 2013

Simple Baked Beans for the Professional Kitchen


BEANS, BAKED

Yield: 4 Gal. (approx. 15 servings per gallon)

(4) #10 Cans Baked Beans, drained (in colander)

(2) Large Onions, diced then sauted in oil

1/3 C Dijon Mustard (yellow mustard or BBQ sauce may be used for a different flavor profile)

½ C Brown Sugar

2 T Black Pepper

1 C Cooked Diced Bacon (optional)

Mix ingredients thoroughly. Pour into 4” hotel pan. Seal with plastic wrap, then seal with foil.

Bake at 350 degrees until 160 degrees (temp. will continue to rise to above safe temp. of 165). Stir before serving.

Sunday, February 24, 2013

Tips for Your "Cook Out" Buffet


Okay. In the last post, I gave a quick overview on producing a quality, low cost "cook out" style buffet. Now, I'll outline a few tips to insure success! Let's proceed item by item:

Prepared Potato Salad:

Although rather generic in flavor profile, a pre-prepared potato salad can work well as an appropriate side dish. The key is to present the salad properly. Use an atractive china bowl (as opposed to a plastic disposable or other less attractive vessel. Use white, if possible. White looks clean, and is a blank canvas to present your food at its best). Garnish the salad. Sprinkle with paprika or chopped parsley. Garnish with radish slices or cherry tomatoes; however, remember that a vegetable garnish will need refreshing when the bowl is refilled, which can be intrusive to the guest who is making their selections from the buffet). Add to the bowl often, so it remains fresh looking. You can "run" the salad out to the buffet in a stainless kitchen bowl. DO NOT refill using the container in which the salad originally came in.

Pasta Salad:

Use the same tips as above. If the pasta salad was prepared the day ahead, which it very well could be, you'll need to make the decision if the dressing needs "refreshing," as most pastas will absorb dressing overnight. One way to solve this problem is to assemble the salad sans dressing, and dress the day of service.

Fresh Fruit Salad:

Use slotted spoons for service, as the fruit will shed juice throughout service. Again, replenish using a stainless steel bowl, not a plastic Cambro storage container, for example. You want to maintain the visual that your food items are as fresh as possible.

Bagged Chips:

Arrange the chips neatly, use wicker baskets lined with cloth napkins if possible. You should have enough bags of chips on the buffet so replenishing is not necessary: typically 1.5 bags per person.

Burger / Hot Dog Buns:

Use a medium quality bun. Use the same buns as you use on your Ala Carte menu (if you should happen to be a full service restaurant) since cross utilization of product simplifies ordering and use of left-overs.

CHAFER 1, Baked Beans:

Again, you can use a lower cost product here, since your staff can "doctor" the beans to create a unique flavor profile. Once the beans are drained in a colander, small amounts of BBQ sauce, mustard, even diced onion and bacon can be added to give a more robust flavor. This is a good way to exit product such as onions or red peppers that need to be used up in a timely manner. Five #10 cans will easily feed a group of 100 with all of the various options this buffet provides. All five cans will fill a 4" full size Hotel Pan. Wrap the pan in plastic wrap followed by foil, and bake in a convection oven at 350 degrees for approximately one and a half hours.

CHAFER 2, Hot Dogs, Bratwurst:

Quarter pound (4/1) hot dogs were used, along with standard sized brats. Brats were grill marked on the char-broiler, then steamed to retain moisture. Hot dogs were steamed. (50) hot dogs were prepared, along with (50) brats. Dogs and brats were held seperately in (2) 4" half Hotel Pans; both were held in the same chafer. Neither had to be replenished during service. These two items, when paired against the burgers and chicken, were the least popular. Both items were held on the buffet in a beer bath, which consisted of one part beer to one part water, simmered to remove the alcohol.

CHAFER 3, Hamburger Patties:

8 oz. frozen hamburger patties were used. The patties were prepared by marking them, both sides on the charbroiler (no need to thaw the patties before marking). At this point the burgers are fairly rare, but thawed through. The burgers are transfered to a sheet pan lined with parchment paper, then stored prior to service on a speed rack in the "prepared foods" walk in. It's a good idea to store all of your protein items on the same portable rack, as to facilitate speed of production. Just before service, the proteins can all be easily transported near the cook's line. The burgers were seasoned with worcestershire sauce (applied by squeeze bottle), a blend of Kosher salt, pepper and granulated garlic, then finished in the convection oven for approx. 10 to 12 minutes. The first batch of burgers were then shingled into a two inch Hotel Pan, held for a short period of time in a warmer box, then transfered to the chafer at service. A beef broth was added to moisten the patties; no more than eight ounces. As burgers were consumed, more were cooked and held in anticipation of replenishment. Burgers were replenished to buffet using a bowl.This buffet required nearly 90 patties. Many patrons took two. Many took two without buns.

CHAFER 4, Chicken Breast:

IQF (Individually Quick Frozen) boneless, skinless chicken breasts were used. Breasts were "pulled" (transfered) from the freezer, broken out of the box and arranged on sheet trays to thaw for 18 hours in the walk-in cooler. Breasts were then lightly marinated in canola oil, granulated garlic and white pepper. No salt is needed. Chicken breasts are generally injected with a sodium solution. Breasts were cross-marked on charbroiler, one side only. Breasts were then transfered onto paper lined sheet trays, approx. 20 per tray. All chicken was finished by baking in convection oven for approx. fifteen minutes, just prior to service. The first batch was shingled in a two inch Hotel Pan. Chicken was replenished on buffet using a bowl. Although this happened to be more than enough chicken for our event, we always have a back up in anticipation of higher consumption. IT IS CRITICAL TO MONITOR YOUR BUFFET DILIGENTLY.

Condiments were described in the previous post. Six bottles of ketchup, six bottles of mustard, and six bottles of spicy brown mustard along with 5 cups of mayo in a bowl with a spoon were adequate and did not need replenishment.

Sliced Cheeses:

Put out enough cheese slices, shingled on a large platter, so that they will not need to be replaced during service. American is always the most popular between the two choices given.

LTO (Lettuce, Tomato, Onion):

Use leaf lettuce for color and appearance. Cut the lettuce head in half width wise, so as to create a "bun size" leaf. Stand leaf lettuce cut side down in a pan of cold water for around 30 minutes.. This will refresh wilted leaves. Arrange to one side of a large platter. Slice 15 medium sized (baseball) tomatoes, preferably on a slicer, for uniformity of thickness. Don't go too thin; patrons will just take more slices. A little over 1/8 inch thick works well. Shingle next to lettuce, partially overlapping lettuce with first row. Peel and slice 12 medium sized red onions the same thickness as the tomato slices. Break up into rings and arrange next to the tomatoes. You should not need to replenish, but be prepared to do so on short notice.

Assorted Cookies:

Your supplier should be able to provide you with a quality name brand cookie dough. We use Otis Spunkmeyer brand. Cheap cookies use shortening and butter flavoring in place of real butter. The taste is artificial and highly noticeable. Cookies come pre-proportioned and ready to bake. We use the 4 oz. size. Simply follow the directions on the box. Allow cookies to cool completely before plating. Arrange in an appealing manner; don't just heap the cookies on a platter. We baked a hundred cookies and had maybe twenty left over. Some patrons will take two, others will skip them completely.

Some of these tips may seem like common sense, but in the heat of production in a busy kitchen, some are easily overlooked.

I'm sure you've found at least one or two new ideas!













Saturday, February 23, 2013

"Cook Out" Buffet Line



Simple buffets have wide appeal and are highly profitable. These types of buffets work well for catered events as well as in-house events (where a buffet is included in the price of the overall event package), due to the relatively low cost of individual food items and the minimal amount of labor required to produce and serve.

This is a recent menu used which was priced at $8.95 per person, excluding alcoholic beverages. This was an "All You Care to Eat" buffet for a party of 100:

Right to left, this was a buffet line where five four-foot tables were covered and skirted:

100 china plates (disposables could be used. Silverware and napkins were on tables; disposables could be used).

Potato salad (bought prepared)
Pasta salad (house recipe)
Fresh fruit salad (diced cantaloupe, pineapple,  seedless grapes; fruit salad prepared in-house)

2 oz. bags potato chips

Burger buns

Hot dog buns

CHAFER 1: (5) #10 cans baked beans in 4" Hotel Pan
CHAFER 2: (2) 4" Hotel Half Pans, (1) hot dogs, (1) bratwurst
CHAFER 3: 8 oz. hamburger patties, charbroiled
CHAFER 4: 6 oz. grilled boneless chicken breasts

Condiments: squeeze bottle mustard, bottled ketchup, (5) cups of mayo in bowl

Sliced cheese (American, Swiss) platter

LTO (Lettuce Tomato and Onion) platter

Assorted cookies on platter

As you can see, all relatively low cost items that require little prep. Two cooks with three hours set up time could accomplish this buffet. The buffet ran from 1 pm to 2:30 pm, with the majority of the guests served by 2 pm.

Few guests return for seconds, as the protien sizes allow for a hearty portion, and with the various other accoutrements everyone feels they've received a value added meal.

In the next post, I'll address the various details that make such a buffet a guaranteed success!