NUTRITION
L3
COOK & CHILL
and
COOK & FREEZE
SYSTEMS
Gilbert Noussitou 2006
3-1
Cook & Chill – Cook & Freeze
•
•
Both systems are similar; designed to
safely and efficiently pre-cook large
quantities of foods
The most important step is rapid cooling
or freezing to prevent growth of microorganisms
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Raw Materials
• Buy from reputable suppliers.
• Choose good quality products.
• Raw materials should be prepared in areas
separated from cooking and post cooking
areas.
Gilbert Noussitou 2006
3-3
Cook & Chill
Preparation
Cooking
Storage
Portioning
Rethermalization
Chilling
Gilbert Noussitou 2006
Service & Distribution
3-4
Cook & Chill
Basic Concept
•
•
•
Foods are prepared using traditional
cooking methods,
Foods are quickly chilled to 0°C to 3°C
(32°F to 37°C)
Foods are refrigerated and reheated for
service within 5 days
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3-5
Cook & Chill
Basic Concept
•
The key component of this system is the
blast chiller; capable of cooling foods in no
more than 90 minutes
Gilbert Noussitou 2006
3-6
Cook & Chill
Basic Concept
•
The rate of chilling is influenced by the size,
shape, density, weight, moisture content &
temperature of the food
Three methods:
•
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–
–
Cold air circulated at high speed (most common)
Non-oxidizing gases (less common)
Cold liquid (not common)
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Cooking
• The core temperature of food must
reach 71°C (160°F) & should be held be
held at this temperature for no less than
2 minutes.
• Check the temperature using a probe
thermometer inserted into the slowest
heating point, normally the center.
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3-8
Portioning
• Most menu items are placed on trays no
more than 50 mm (2”) deep
• Large pieces of meat etc., may not chill as
quickly as required; the meat should be
portioned while hot in packages of 2.5 kg
(5 lbs) maximum and no more than 100
mm (4”) thick and then chilled.
Gilbert Noussitou 2006
3-9
Blast Chill
• The rapid chilling process must begin within 30
minutes of cooking being completed.
• Once in the chiller, the food must be chilled to a
core temperature of between 0°C & 3°C (32°F &
38°F) within 90 minutes.
• Alternatively, the temperature of large joints of
meat must be reduced to 10°C (50°F) or below
within 150 minutes, and then portioned before
final chilling to 0°C & 3°C (32°F & 38°F).
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3-10
Blast Chill
• The speed at which chilling takes place will be
affected by the shape, size and density of the
food, its moisture content, heat capacity and entry
temperature.
• Placing lids on containers or stacking them on top
of one another, will increase the chilling time.
• However, covering food can protect against
contamination, and is thus sometimes appropriate,
as long as chilling can still be achieved within the
time limits.
Gilbert Noussitou 2006
3-11
Blast Freeze
• The rapid freezing process must begin within
30 minutes of cooking being completed.
• Once in the freezer, the food must reach a
core temperature of at least -5°C (23°F)
within 90 minutes, and a subsequent
temperature of at least -18°C (0°F).
Gilbert Noussitou 2006
3-12
Storage: General Rules
• Cook/chill food should be stored in a cabinet
or chamber designed for that purpose.
• All food should be clearly marked with a
description, production date and expiration
date.
• A stock rotation system should be enforced
(FIFO).
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Storage: Chilled Food
• Pre-cooked chilled food should be stored
between 0°C to 3°C (32°F to 38°F) for a period
up to 5 days.
• If storage temperature rises over 4°C (40°F),
but no more than 10°C (50°F), the food should
be consumed within 12 hours.
• Should any food in the store exceed its
expiration date or reach a temperature over
10°C (50°F), it should be thrown out as it will
be unfit for consumption.
Gilbert Noussitou 2006
3-14
Storage: Pre-Cooked Frozen Food
• Pre-cooked frozen food should be stored
at -18°C (0°F) or below.
• Generally, frozen food may be stored for
up to 8 weeks, although certain food can
be stored longer
Gilbert Noussitou 2006
3-15
Distribution
• Frozen foods must be transported to the
rethermalization site in controlled
conditions.
• If a product starts to thaw, it must not be
refrozen.
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3-16
Thawing
• Pre-frozen foods must be fully thawed
before regeneration.
• Thawing must be controlled preferably with
the use of a controlled thawing cabinet.
• Food thawed rapidly in fast thaw cabinets
should be consumed within 24 hours.
• Thawed food must not be refrozen.
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3-17
Reheating Equipment
• Appropriate reheating equipment, includes
forced air, steam convection ovens and special
chill/reheat carts.
• Traditional types of hot-air ovens may be used,
but care must be taken to ensure that exposed
areas of food do not become dehydrated.
• Commercial microwave ovens may also be
used, and recommended for the rethermalization
of individual or small numbers of meals.
• Ideally, it is preferable to install matching
rethermalization equipment.
Gilbert Noussitou 2006
3-18
Reheating (Rethermalization)
• Cooked and chilled foods that are to be eaten
cold should be consumed within 30 minutes
after removal from storage.
• Reheating must take place close to the point of
consumption.
• The core temperature of the food must reach
71°C (160°F). and be held at this temperature
for at least 2 minutes.
• Reheated food that has cooled should be
destroyed.
• Reheated food should not be refrozen.
Gilbert Noussitou 2006
3-19
Service
• Once food has been reheated to the required
temperature, it should be consumed as soon as
possible, and preferably within 15 minutes of
reheating.
• The core temperature of the food should not
be allowed to fall below 65°C (150°F).
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