Food Storage And Handling
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Dry storage humidity
50-60%
Why is ventilation important?
Circulation of air removes moisture and odors
Fresh fruit and vegetable humidity requirements
85-90%
Cartons and bags on shelves should be
At least 6 in off the ground Away from walls
Refrigerated storage for potentially hazardous foods should be kept at
Less than 40 degrees
Fresh fruits and vegetables storage temp
40-45 degrees
Meet dairy and eggs storage temp
32-40
Frozen food storage temp
0-10 degrees
Storage time for fresh eggs in shell
3-5 weeks
Storage time for raw Yolks or whites
2-4 days
Storage time for fresh poultry, ground meat, fresh fish, or shellfish
1-2 days
Storage time for steaks, chops and roasts
3-5 days
Dry storage temperature
50-70 degrees
Cooking vegetables with acid causes
Loss of color - pheophytin
Pressure raises
Temperature
Vegetables need to be processed at what temp to destroy botulism?
212
If baking soda is added to vegetables, the texture result is —- and color is intense green due to —-.
Mushy Chlorophyllin
Cream of tartar is an acid used in angel food cake. It prevents the cake from becoming
Tough Yellow Small Acid maintains white color, and contributes to the large volume, and tender crumb.
Enzymes role in ripening of fruit
Converts starch to sugar, softens Oxidative browning
Acid will lower pH and inhibit enzyme activity of fruit, preventing
Browning of cut surface
Non enzymatic browning is called
Maillard reaction
Heat moves from on particle to another by contact
Conduction
Transfer of heat by the circulation of currents of hot air or liquid resulting from the change in density when heated
Convection
Use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces
Induction