FNS 200 Lecture Notes - Lecture 5: Foodservice, Convenience Food, Food Safety

• School: Ryerson University
• Department: Nutrition and Food
• Course: FNS 200
• Professor: Donna Barnes

Document Summary

Ready prepared foods have evolved because of the high labour cost and lack of skilled workers. Menu items are produced are held chilled or frozen until heater for service later. Difference between conventions and already prepared: food items are not prepared closed to service time. Cook- chill: menu items are partially cooked, held chilled storage and reheated prior to service. (eg. in hospitals: cook chill food, and then reheat microwave) Steps: procurement> production > chilling storage> meal assembly> transportation > reheating > service: cook-freeze operations: items are partially cooked, rapidly frozen, held in. Sous vide:sealed raw, fresh food to allow chilled storage and then freezer storage and reheated cooking in boiling water prior to service. temper/thaw. In each of these operations, food is prepared in advance of service, chilled or frozen, held in inventory until needed, and then reheated prior to service. Food safety concern (freezer to fridge maintaining proper temp)