TAILIEUCHUNG - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 2 - Jose Sanchez

This chapter examines the nature of the cost/volume/profit relationships. An understanding of these relationships is the key to fully comprehending cost control in food and beverage operations. The following examples illustrate the nature of the cost/profit/volume relationship. | Sanitation and Safety 2 OUTLINE: Food Hazards, Safety, Safety Related to Modern Cooking Applications 1 Biological hazards Natural toxins, poisonous plants, parasites, fungi, virus, bacteria, and etc. Chemical hazards Chemical residue such as pesticides, and cleaning substances Physical hazards Human/animal hair, fragmented glass, metal, and other nonedible materials Food Hazards Notes: Major causes of foodborne illnesses are biological hazards 2 Personal hygiene Sanitation of food contact surfaces Food storage Washing Pest control Food Hazards How to Prevent Foodborne Illnesses and Cross- Contamination Hygiene: Person-to-food and Person-to-utensil are major causes of cross-contaminations. Sanitation: Sanitizing tools with direct contact with food, boiling tools in 171°F (77°C) to disinfect. Storage: Separate raw and cooked foods, properly seal and label when storing food. Washing: Wash with cold water before use to prevent spoilage. Pest: Keep garbage in sealed containers, fill any .

• Ẩm thực
• Molecular gastronomy
• Scientific cuisine demystified
• Cooking techniques
• Professional cooking
• Culinary arts
• Papillary Cells
• Bitter Tastes
• Tenderness and Juiciness
• At Table in the Nursery
• Food Allergies
• Public Health Alerts