NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently This training is conducted by the

National Food Service Management InstituteThe University of Mississippiwww.nfsmi.org800-321-3054

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Choosing the Right EquipmentLesson One

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently IntroductionChoose the right equipment to produce healthy and safe food.Production equipment is a key tool in serving quality food. Equipment is used to process and deliver food to customers.Choosing the right equipment for the job provides the best results.

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Lesson ObjectivesIdentify equipment used for different menu itemsDifferentiate between moist and dry heat cooking methods

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Lets get startedWhat are the types of cooking methods used to prepare these menu items?How is the equipment selected to prepare each item?How might the equipment change the quality, nutritional value, or safety of the food?How might the menu item be prepared to be more appealing to students?

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Equipment is used to process and deliver food from the food service operation to customers.

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Choosing the wrong piece of equipment can: Lower nutritional valueAffect food safetyChange food colorChange mouth feel or tasteResult in low yieldMake the job more difficultIncrease cleanupImpact safety

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Cooking MethodsWhich of the cooking methods do you often use at home?What piece of equipment do you feel most comfortable using?What piece of equipment do you feel we should spend time investigating?

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently DRY HEAT COOKINGBakingRoastingBroilingPan broilingGrillingFryingSauting

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Dry Heat CookingFood cooked without waterBest suited for meat that is tenderUsed for bakery productsOvercooking product will cause it to be dry with a low yieldCheck the internal temperature with a calibrated thermometer

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Frying (A Dry Heat Method) includesSurface fryingDeep fat fryingStir-frying

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Some important points about frying:Cooking food with hot oil or fatFat caramelizes the foodSome food items are blanched. This means that food is coated with fat prior to freezing.Fry at the recommended temperature. Low oil temperature increases fat absorption in food and makes the food product soggy.

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently MOIST HEAT COOKINGSteamingBraisingBoiling/PoachingStewing

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Moist Heat CookingFood cooked with the addition of water or other liquidAppropriate for less tender cuts of meatOriginal moist heat cooking was in the stockpotGenerally uses lower temperatures and longer cooking timesCheck the internal temperature of food with a calibrated thermometer

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently Steaming(A Moist Heat Method)Speeds up the cooking processProduces a moist productMakes food tenderProduces a high yieldSupports batch cooking for control and qualityUsed for reheatingRetains nutrients

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently ConclusionEquipment and cooking method selection are two of the most important elements of producing healthy food.

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently National Food Service Management Institute The University of MississippiMission: To provide information and services that promote the continuous improvement of child nutrition programsVision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs

NATIONAL FOOD SERVICE MANAGEMENT INSTITUTEUsing Equipment Safely and Efficiently

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