2.04

Flow of Food 

• Purchasing 

• Storing 

• Preparing

• Cooking 

• Cooling 

• Reheating 

• Serving 

During the preparation stage you can keep food safe from pathogens and yourself safe from injury by wearing the proper attire in the kitchen. You will need to wear a hair restraint, such as a hair net or a hat, clean clothes, a clean apron or chef coat, long pants, and closed-toe, non-slip shoes.

Flow of Food 

• Purchasing 

• Storing 

• Preparing

• Cooking 

• Cooling 

• Reheating 

• Serving 

*Celsius to Fahrenheit*

*63°C = 145°F*

*74°C = 165°F*

Flow of Food 

• Purchasing 

• Storing 

• Preparing

• Cooking 

• Cooling 

• Reheating 

• Serving 

Flow of Food 

• Purchasing 

• Storing 

• Preparing

• Cooking 

• Cooling 

• Reheating 

• Serving 

*Celsius to Fahrenheit*

*Reheat Food to 74°C = 165°F*

*Keep Cold Food Below 5°C = 41°F*

*Keep Hot Food Above 60°C = 135°F*

Flow of Food 

• Purchasing 

• Storing 

• Preparing

• Cooking 

• Cooling 

• Reheating 

• Serving 

Allowing food to stay in the temperature danger zone (41° F-135°F) is called time-temperature abuse. Always keep cold food below 41°F and hot food above 135°F.

Calibrating a Bimetallic-Stemmed Thermometer