Tips on protecting leftovers
1986
A brief report describes practical guidelines to aid food service managers in employing effective holding and reheating methods for the protection and reuse of food leftovers. Rapid cooling/chilling methods are used to quickly reduce the internal food temperature to eliminate the potential for bacterial growth. Specific attention is given to the effective use of refrigerated shallow pans, ice-water baths, water-chilled steam-jacketed kettles, and quick-chill refrigerators. Information concerning thermometers and reheating also is included.(wz)
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