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| Food Preparation |
| Preparing Food |
“Preparing food is quite difficult to maintain freshness and its nutrients along with its appealing appearance and taste.
These are my personal thoughts: |
First, you have to consider presentation of the food.
Second, appropriate utensils to be use in the cooking process.
Thirdly, the place where you are cooking.
Fourthly, cleanliness of the place and the utensils.
I am not a cook, however I think those are the things vital to a clean preparation for food handling”
Below are a few reminders and a to-do list written by professions. It will help the catering job easy to manage. |
| I am not a cook, however I think those are
the things vital to a clean preparation for food handling. |
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| Developing a Creative Menu for Special
Events |
"Developing a Creative Menu for Special Events should be done to gain public trust from future clients. Many newly-opened catering services have this 'presentation' problem.That's why caterers should be careful in taking this action. Here are a list of items to keep in mind". |
Factors affecting menu planning include the type of event, time of event, number of people to be served, available equipment, number of food preparers and servers and the amount of money to be spent. |
The menu needs to include a variety of foods that are acceptable to the customer and the occasion. Be able to suggest menus that show a balance in color, texture, shape, sizes, flavor, cooking methods and cost. Plan to include nutritious foods from each of the food groups, including:
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Meat, poultry,
fish, dried beans, eggs and nuts |
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Bread, cereal, rice and pasta |
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Vegetables |
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Fruits |
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Milk, yogurt and cheese |
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Plan for eye appeal by
using at least four colorful foods on each menu or food tray.
Plan for contrast in texture and flavor. Contrast crisp foods
with soft, creamy foods. Use strong and mild flavored foods
together. Balance light and heavy foods. Use foods that complement
each other. |
| As a caterer, you will
need to decide whether you will make all foods "from
scratch," or purchase some convenience foods. If you
make all foods, consider your skills, equipment and time as
you plan menus. Also, it is important to prepare a quality
product of standard consistency. Develop a quality standard
for each item. Use "high-tech" equipment designed
to produce a consistent product. After considering skills
and equipment, compare the cost of caterer-prepared items
with purchase costs. Evaluate for cost savings and quality
consistency. Do this for each item offered before determining
a pricing structure. |
| Develop an information packet that includes
sample menus and prices, other services you provide, and past
events you have catered. Develop a portfolio of pictures that
shows how food was presented at these events. |
Every caterer needs to
develop a contract to operate in a professional, business
manner. Write the contract in simple language that both parties
can understand and state the terms of the agreement. Have
an attorney review the contract form. Include the following
items in the contract, as applicable. These are:
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Names, addresses
and telephone numbers of parties involved (buyer and seller) |
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Date of the agreement and
date of the event |
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Time of event |
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Location of event |
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Room set-up, decorations,
tablecloths, etc., to be used |
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Type of menu |
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Estimated and guaranteed attendance |
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Service arrangements |
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Duration of activity |
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Entertainment |
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Pricing arrangements and potential
price increases |
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Deposit required (25, 30,
or 50 percent of cost when the contract is signed) |
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Discount (if any) for full
payment at the time contract is signed |
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Cancellation
provisions specifying cases of cancellation because
of illness, broken engagement or death. The contract
needs to specify how much of the deposit will be retained
due to cancellation. |
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Applicable taxes |
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Include space for signatures
at the bottom of the contract form |
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Carefully consider contract
terms, write them in simple language, and print them in a
size that is easy-to-read. This is to insure that everyone
understands the terms of the contract.
Reference from http://www.ext.vt.edu/pubs/homebus/354-305/354-305.html#L11 |
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| Prevention against Food Contamination |
“As they always say, be safe than sorry”.To prevent the spreading of germs and food contamination that causes indigestion and poisoning by following procedures. Here are some safety tips to do to insure the physical cleanliness and nutritional value of the food you are preparing.”
Food Safety
To be successful in the catering business, one must produce delicious food that is safe and wholesome. The production of safe foods is your responsibility. Time and temperature abuse of foods contaminated with foodborne pathogens, such as Salmonella, Campylobacter and Escherichia coli O157:H7, will certainly lead to a foodborne outbreak that would likely destroy your reputation and business. Foodborne illness can be avoided if you and your employees follow safe food handling practices.
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Purchase high-quality foods from a reliable vendor. The food should be in good condition with the packaging intact, fresh (not beyond expiration date), and at the proper temperature. |
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Store potentially hazardous foods, such as meat, poultry, eggs, milk and fish, immediately in the refrigerator (33 to 40°F) or in the freezer (-10 to 0°F). Dry staples should be stored at 50 to 70°F. Practice First-in-First-Out (FIFO) to insure safety and quality of your menu items. |
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Ideally, frozen foods should be thawed in the refrigerator 18 to 24 hours prior to preparation. However, thawing under cold running water (<70°F), in the microwave, or extending the cooking time are all acceptable methods for thawing food. If the cook time is extended, be sure that the recommended internal cook temperature for the food is reached. |
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Cook food thoroughly to the recommended internal temperature for the appropriate amount of time. Meats (including ground beef), fish, shell eggs, and pork should be cooked to 155°F for a minimum of 15 seconds. Poultry should be cooked to 165°F for at least 15 seconds. Cooking times and temperatures for beef roasts will depend upon roast weight and oven type. Use a meat thermometer to measure internal cook temperatures. |
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In the catering business, large quantities of food are generally prepared in a central kitchen and distributed to clients. Proper cooling and hot-holding are critical for preventing the growth of possible foodborne pathogens. Hot food may be prepared and distributed in temperature-holding equipment to the client or the food may need to be cooled below 41°F, distributed cold, and reheated. To cool food properly, portion the food in clean, sanitized shallow containers and place in the refrigerator immediately. Make sure the food is covered, dated, and reaches a temperature less than 41°F within a 4-hour period. Also, food may be cooled rapidly by placing on a bed of ice and stirring the food every 15 minutes. |
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Hot food for distribution and holding should be held at a minimum temperature of 140°F. Make sure the hot-holding equipment is set to maintain the temperature of the food above 140°F. If the temperature of the food should drop in the danger zone (41 to 140°F) for 2 or more hours, discard. Placing cold food dishes on beds of ice should hold the food below 41°F.
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REMEMBER: Keep hot foods "HOT" and cold foods "COLD."
Reheat all potentially hazardous foods including leftovers to 165°F. Gravy should be heated to a boil (212°F). Discard leftovers stored in the refrigerator beyond 3 days (Gravy 2 days). Leftovers stored in the freezer should be consumed within 4 months.
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Practice good personal hygiene when preparing and handling food. Wash hands before food preparation, after handling raw foods, after using the restroom or at any time the hands become soiled. Gloves may be worn when handling and preparing food. However, gloves can become soiled as easily as hands and should be changed often. |
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Take measures to prevent cross-contamination of food. |
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Clean and sanitize food contact surfaces such as counter tops, cutting boards, equipment and utensils. One tablespoon of bleach per gallon of water is an effective sanitizing agent. |
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Wash fresh fruit and vegetables thoroughly under cold running water. In refrigerator storage, make sure fresh fruits and vegetables are wrapped or stored in containers separately from raw meats. |
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Wear clean clothes and aprons when preparing food. |
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Do not use the same towel to wipe food contact surfaces that you use for wiping hands. |
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Clean storage and kitchen areas regularly. |
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Practice good housekeeping. |
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Implement a pest control program for eliminating the spread of disease. |
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Provide safe food for your clients by following and practicing food safety guidelines. Make sure that you and your employees are current with state and local regulatory requirements for food service establishments. This way you can rest assured that the food you provide to your clients is safe and wholesome. |
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