Escambia County Schools Food Service Training Replication Manual Use of Preparation Time

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Escambia County Schools Food Service
TrainingReplication Manual Use of Preparation
Time Equipment to Aid in Quality Control
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Use of Preparation Time and Equipment to Aid in
Quality Control

• Session Objectives As a result of attending this
  workshop session, participants will know and be
  able to.
• 1. Prep and stage food so it can be re-thermed
  (reheated to proper temperature) rapidly to
  enable batch cooking
• 2. Use fryers as boilers to blanch vegetables,
  pasta, etc. Use fryer to re-therm vegetables,
  pasta, etc.
• 3. Use ovens, fryers, steamers and warmer boxes
  to heat and hold food at proper temperatures to
  ensure foods do not over cook
• 4. Garnish food to facilitate proper food
  replenishment
• Training Set-Up Use existing kitchen set up and
  equipment
• Session Developer (the following materials are
  attributed to)Scott Ferris, Corporate Chef
  Dole Food Company

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