Yum 2013 | Philippine Restaurants Menu

Effective and Efficient Restaurant Food Storage Guide #PhilippineRestaurantMenu

Leave a Comment




Effective and Efficient Restaurant Food Storage Guide #PhilippineRestaurantMenu

Standards

1) Foods not in use are covered or protected in storage.
2) Food is stored at least six inches off the floor on proper racks.
3) Foods are properly stored on the line or in the walk-in cooler to prevent cross-contamination.
4) No unapproved product is being stored in the restaurant.

General requirements necessary in all locations

1) All food must be stored at least 6” off of the floor.
2) Storing food on glass racks or milk crates on the floor is not acceptable.
3) All food storage shelves must be clean and in good physical condition.
4) Food must be stored in a manner where it cannot be contaminated by other materials.
5) Chemicals should be stored below and away from food contact surfaces.
6) Personal belongings must be stored away from food and food contact surfaces.
7) Food not in use (walk in) must be covered.
8) Canned products should be stored upside down to prevent lid contamination.




Labeling and Rotation

1) Properly label and rotate for food safety and food quality.

2) Develop a consistent and easy procedure to follow rotation policy using FIFO (first in, first out).

3) Rotate food as it received to the back of older product. Rotate “use first” product from top to bottom and closest to the door.

4) All food must be labeled with the date it was received.

5) If the product was removed from its original package and transferred to a container, follow correct labeling procedure.


Frozen Food Storage Requirements

1) Freezer air temperature must be maintained at 0°F to -10°F.

2) Secondary thermometer must be present.

3) Food must be solidly frozen.

4) Freezers must not be overloaded.

5) Hot or warm products should not be allowed in the freezer.

6) Do not cool hot food in the freezer.

7) Freezer doors must have effective seals and gaskets. Doors shut tightly.


Refrigerated Food Storage Requirements

1) All refrigerated food is stored between 33°F and 41°F.

2) Secondary thermometer must be present.

3) Adequate refrigeration space is required to maintain safe temperatures and operation.

4) Cooler doors must have effective seals and gaskets. Doors must shut tightly.

Hierarchy of Food Potentially hazardous foods (PHF) must be stored in a way to prevent possible cross contamination. Store food depending on its minimum internal cooking temperature requirement. Follow the Hierarchy of Food; starting from top to bottom food must be stored in this order when occupying the same shelving unit.

1) RTE (ready to eat) foods
2) Raw seafood
3) Raw beef, steaks
4) Raw pork
5) Raw ground beef, burgers
6) Raw chicken

Dry Food Storage Requirements

1) Dry storage areas are between 50°F and 70°F.

2) Areas must be free of excessive moisture and humidity.

3) Do not store dry food next to steamer or dish machine.

4) Dry food should not be exposed to sunlight.

5) Be aware of dry food products that require refrigeration after opening.

6) Open containers must be covered/closed.

7) Canned products cannot be opened and stored in can; must be transferred to another container.


Food Storage Equipment

Food storage equipment must properly operate as designed to maintain foods at required temperatures. Only approved equipment that meets NSF standards is acceptable. Food contact surfaces of equipment must be in good condition and easy to clean.

1) Hot food stored in a hot holding device must be rapidly heated in a steamer, microwave or boiling water to a minimum internal temperature of 165°F for 15 seconds within two hours and then held at 135°F or above for service.

2) Food held hot cannot to be heated in hot holding equipment.

3) Constantly stir hot food to incorporate heat throughout the product.

4) Take temperatures of the food at least every shift or as needed.

5) If water is required in a hot holding unit, check levels often and fill when needed.

6) Keep heat from escaping and replace lids on food not being used.

7) Fill pans no more the 2/3 full.

8) Cold holding equipment on the cook’s line is designed to hold food temperatures at 41°F or below.

9) Food must be chilled or taken from other refrigeration units such as the walk-in prior to being placed on line.

10) Fill pans no more than 2/3rd full.

11) Replace lids on foods that are not in use.

12) Stir food constantly to help maintain temperature.

13) Food temperatures should be taken every two hours.

14) Frozen food stored in freezer units on the line.

15) Keep the freezer door shut at all times.

16) Do not restrict air flow in the freezer by overloading with product.

17) Stock the freezer only with frozen foods.


Cowboy Steak #PhilippineRestaurantMenu

9 comments




Cowboy Steak #PhilippineRestaurantMenu

This is a wonderful way to add a western flare to a porterhouse steak. With a quick sear on the grill, the chipotle paste is locked in making this dish very flavorful.

Ingredients:

•2 pounds porterhouse steak
•5 cloves garlic, minced
•1 tablespoons chili powder
•3 tablespoons vegetable oil
•2 teaspoons kosher salt
•1/2 teaspoon chipotle chili powder
•1/2 teaspoon black pepper

Procedures:

1. Combine garlic, chili powder, salt, oil and pepper in a small bowl.

2. Mix until it forms a thick paste. Rub paste over the entire surface of the steak. Wrap steak in plastic wrap and refrigerate for several hours.

3. Preheat grill. Grill steak over as high a heat as you can for 2 minutes.

4. Flip and continue grilling for 2 more minutes. Move to a cooler part of the grill or reduce heat to medium.

5. Continue grilling until done. About 4 minutes per side. Serves 2 – 4 persons


Crab in Ginger Sauce #PhilippineRestaurantMenu

1 comment




Crab with Ginger Sauce #PhilippineRestaurantMenu

Basically you steam the crabs simply and serve it atop this ginger-lemongrass-celery sauce. Make the sauce before you steam the crabs, as this recipe comes together in about 15 minutes tops. It serves 2.

Ingredients:

• 2 pounds king or snow crab legs
• 3 finely chopped shallots
• 3 chopped garlic cloves
• 1 inch worth of finely chopped lemongrass
• 3 T. olive oil
• 1 cup white wine
• 2 inches' worth of grated or finely chopped fresh ginger
• Juice of 1/2 lemon
• Salt
• 2 T. finely chopped celery leaves

Preparation:

1) In a large pan, heat the olive oil over medium-high heat until hot, about 2-3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.

2) Arrange the king or snow crab legs in a large pot with a steamer insert set inside. Pour enough water into the pot to come up to the bottom of the steamer, but do not let the crab sit in water. Cover and turn the heat on to medium.

3) Add the wine, the grated ginger and a little salt and turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves (leaves from the top of a bunch of celery you buy in the store), and taste for salt again -- add some if you need it.

4) If the crabs have not already been steaming, turn the heat on the pot to high and steam the crabs for 5 minutes; remember king and snow crab legs are pre-cooked, so you are just heating them up.

5) Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.

6) Remove the crab meat from the shells with scissors or kitchen shears and set in a bowl.

7) To serve, lay some sauce down on a plate and top with nice leg pieces of the crab. Top with the other tablespoon of celery leaves and serve wither hot or at room temperature. As for a drink, I'd choose either a light lager beer or a slightly sweet white wine like a Riesling.


Honey-Glazed Pork Belly #PhilippineRestaurantMenu

8 comments




Honey-Glazed Pork Belly #PhilippineRestaurantMenu

Cooking pork the Chinese way and it’s best meal to capture your guest’s tastebud.

Ingredients:

2 tbsp Cooking oil
1 kg Pork belly strips
1 tsp salt
1 tsp sesame oil
1 tsp soy sauce
400 ml water (as needed)
1 tbsp Chinese wine
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp honey
1 tsp white pepper powder

Procedures:

1) Heat the oil in a wok.
2) Add pork and all ingredients into the wok and simmer for 40 minutes or until the pork is tender enough.
3) Remove the most of the sauce.
4) Grill or char the meat in medium-high heat about a minute per side.
5) After it’s done, coat lightly with some honey.


Related Posts Plugin for WordPress, Blogger...

Pages

All Rights Reserved@Fernando Lachica. Powered by Blogger.