1. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing COOKING FOR THE NEW GENERATION 2 nd Edition 2007 BREAKFAST LUNCH TRAINING

2. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing LESSON 4 NEW GENERATION FOODS─ PREPARING

3. Lesson 4 Objectives 1. You will observe and discuss the use of the quality scorecard to determine acceptability of prepared menu items. 2. You will read and compare manufacturer’s instructions for preparing new generation foods. 3. You will review correct food preparation procedures to ensure the overall quality and safety of new generation foods. 3 Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing

4. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 4 Pre-Training Questions

5. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 5 Correct Food Preparation

6. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 6 Important Information!

7. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 7 Activity One Quality Scorecard

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9. Food Service Assistants must prevent contamination of food. avoid food time in the temperature danger zone. use safe food handling procedures. 9 Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing

10. Thawing and Pre-preparation 10 Thaw foods safely. Wash hands correctly before beginning preparation. Prepare foods no further in advance than necessary. Prepare foods in small batches and place in the service area immediately. Keep raw foods separate from ready-to-serve foods. After each contact with a food, wash, rinse, and sanitize all food contact surfaces and wash hands. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing

11. Cooking 11 Do not overload baking pans or fryers. Never interrupt the cooking process. Always cook food to the required safe internal temperature and appropriate time. Use a food thermometer to check. Use a utensil or single-use glove when preparing food to avoid cross- contamination. Taste foods correctly to avoid cross- contamination. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing

12. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 12 Standard Operating Procedure (SOP)

13. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 13 Quality Scorecard Manufacturer’s Instructions Recommended Procedures and SOPs

14. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 14 Post-Training Questions

15. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 15 New Generation Food Service Assistants!