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Eggs

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Sunny side up Teppanyaki Grill
Eggs

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Poached or Hard-boiled Multi cooker
1. Boil water until it achieves at least 180 F before
submerging frozen meal (packed).This is to avoid
possible overcooking and can cause adverse effect
on the profile of the dish.
2. Boil bath the food for at least 15 minutes.
3. The manner of taking the internal temperature of
boil bathed food is inserting the probe of
thermometer between two packs of food (same
batch of reheating).Be careful not to prick or
rapture the plastic. The minimum safe internal
temperature of reheated food is 165 F at 15
seconds.
4. Do not overload the multi cooker, make sure that
the packed food is fully submerged.
5. Replace water regularly to avoid contamination.
Pork, Beef, Chicken, Sea foods
Received vacuum-packed and frozen from Commissary

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Boil-bath packed
Vacuum-packed viands for 15 minutes
frozen items or longer until internal
temperature of 165 F at Mix boil-bathed
15 seconds reading is viand and sauce
attained. in food pan
Vegetable Menu
Sauce received vacuum-packed and frozen from Commissary

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after

Blanch vegetables at Boil-bathed sauce Mix then transfer on


multi-cooker food pans
Pasta, Pancit
Sauce received vacuum-packed and frozen from Commissary

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Same procedures are being followed

Boil Pasta at multi


cookers Boil-bathed Sauces
Puto, Pancake, Corndog

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Delivered from Commissary Frozen
Reheated by Steaming
Vacuum-packed
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Delivered from Commissary Frozen Boil-bath at multi-
Vacuum-packed cooker
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