Kitchen Impossible: industrial cooking tools

KITCHEN IMPOSSIBLE ndustrial cooking tools Basic restaurant equipment is necessary for cooking larger quantities-typically the equipment will need to be on a larger scale or include additional units STANDARD COMMERCIAL KITCHEN EQUIPMENT } COMMERCIAL VENTILATION OVENS RANGES НOODS STEAMERS REFRIGERATORS FRYERS } DISHWASHERS 3 LARGE WORK/ COUNTER SPACE GRILLS SPECIALTY EQUIPMENT CAN AID IN PREPPING LARGE QUANTITIES OF FOOD FASTER Use high-grade peelers & corers when dealing with fruits and vegetables Use an industrial slicer instead of a small hand held slicer Use an immersion blender instead of a counter-top blender PUBLIC SAFETY AND HEALTH REQUIREMENTS 48 KEEP IT MILLION FRESH Every year about 48 million people in the US, roughly 1 in 6, get sick from eating contaminated food Don't add new food to a serving dish that has been sitting out AVOID CROSS-CONTAMINATION Clean cooking utensils with hot, soapy water Wash hands before and Never mix cooked meat with raw meat after food preparation Stick to the Separate raw meats, poultry and seafood in your refrigerator and prep area Use separate cutting boards for meats and vegetables/fruits temperature guidelines mentioned below TEMPERATURES 40°F 90°F 140°F KEEP COLD FOOD COLD LEFT OUT FOOD KEEP HOT FOOD НОТ Discard food left out At or below 40 °F At or above 14o °F at room temperature for more than 2 hours; 1 hour when the temperature is above 90 °F Place food in Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers containers of ice Recipe Sealing TIPS FOR RECIPE SCALING LIMIT THE NUMBER LIMIT THE NUMBER OF INGREDIENTS OF SEASONING This keeps the scaling easier and costs down Seasonings are often the most difficult to scale MEASUREMENT RELY ON AND CONVERSIONS TEMPERATURE Be familiar with units of measurement and conversions, especially the metric system Rely on internal food temperature readings by a food thermometer, do not rely on the cooking time SCALE RECIPE BE MINDFUL OF PORTIONS AS NEEDED YOUR EQUIPMENT Consider what resources are Sometimes you'll need to divide a recipe up into quarters and make it 4 times available to cook on a scaled level BE CAREFUL OF SCALING CERTAIN ITEMS Not all ingredients are created equal. Intense spices may not need scaling ESTIMATING METHOD If the original recipe serves 8 to 10 people, and you want to serve 147 people here's how you figure out how much you need. First, choose the highest serving number to divide against your total number of people: CONVERSION FACTOR METHOD DESIRED SERVINGS 147 CONVERSION FACTOR = 14.7 ORIGINAL SERVINGS 10 The conversion factor equals the desired number of servings divided by the original number of servings. Multiply this with your conversion factor to get the new ingredient quantity. Then round your answer (up or down) to get your whole number. In this example you would round up to 15. Your final step would be to multiply each ingredient needed by 15! And viola! You can now serve 147 people. ADDITIONAL NOTES COOKING 101 3 kg There are many resources available now that provide recipes intended for large groups along with cookbooks with easier scaling conversions There are recipe converters available online if the math or measurements prove tricky ROBERT IRVINE'S SECRET TO DINNER: Impossible Success There are 3 steps Robert Irvine relies on to complete his missions: Bfciency ROBERT IRVINE During the Dinner: Impossible missions, Robert Irvine follows the same basic principles regardless of the number of people, time or other limitations DETERMINING RESOURCES AVAILABLE Cooking equipment Kitchen staff Tools and utensils SOLD OUT Cooking space Serving space Food availability FIGURE OUT A MENU BEFORE Picking dishes like stew, lasagna, pizza, salad and stir fry are helpful in feeding large numbers Helps organize the resources you have on hand Organizes kitchen begin prep work SHOPPING LIST BLACKBERRIES OLIVE OIL EGG Helps create a checklist of food for shopping CUCUMBER CARROT DO PREP WORK Chop vegetables beforehand to save time Marinate meats ahead of time for maximum flavor Thaw all of the frozen produce COOKING EFFECTIVELY SERVING SET UP Combine your ingredients in a logical manner Utilize all of your food warming tools to increase efficiency Make sure there is seating and table space available Never forget about presentation before the dishes exit Keep food hot or cold as needed Serwe food and eat! SOURCES www.ode.gov/outbreaknet/surveillance data.html Chef Works culinaryarts.about.com/od/measurementsconversions/a/scaling.htm www.fsis.usda.gov/Pact_Sheets/Cooking for_Groups_index/indexasp homecooking about.com/od/holidayandpartyrecipes/a/crowdeooking htm volces.yahoo.com/a-cooks-simple-guide-increase-decrease-size-5610110.html?cat-22 www.instawares.com/shopping-guides/opening-a-catering-business-equipment-gulde.asp www.foodnetwork.com/shows/behind-the-scenes-of-dinner-impossible/pictures/index.html www.fda.gov/Food/FoodbornelnessContaminants/BuyStoreServeSafeFood/ucmga8131.htm chefsblade.monster.com/benefits/articles/1033-5-things-you-need-to-know-to-manage-banquets www.foodservicewarehouse.com/restaurant-equipment-supply-marketing-articles/understanding- restaurant-equipment-and-supplies/ca077aspx Expertis Suļuu