LOW TEMPERATURE COOKING INTRODUCTION
LOW TEM PE RATURE COOK ING FACTS
SHRINKAGE CONTROL AND COOKING TIME
THERE ARE TWO MAJOR FACTORS CONTROLL ING MEAT SHR INKAGE OR COOKI NG LOSSES.
1.Temperature at which meat is cooked:
The high er the temperat ure at whi ch meat is coo ked the more shr ink age will result.
2. Inter nal temp eratu re of the meat:
Lik e over
THER E ARE FOUR MAJOR FACTORS INVOLVED IN DETERM INI NG COOKIN G TIM ES FOR MEAT:
1.The degree of aging on the meat:
Aged meat will cook faste r, shri nk more, and has a much shorter holdi ng life than fresh meat .
2.Intern al temperature before cooking :
Meat should be pla ced in a preh eate d oven direc tly from a refrig erat ed tempe ratu re of 38° to 40°F
(3° to 4°C). Meat cooked from a froz en sta te will requi re approx imately one and
3.Desired degree of doneness:
The higher the degree of intern al tem pera ture requi red, the longer the nece ssary cooking time. Cooking times in this gui delin e are bas ed on the mos t popul ar inte rna l prod uct tem pera tures .
4.Quantity and quality of produc t.
TO CAL CU LATE MEA T SHRI NKAGE
STARTING WEIGHT (Weight of Raw Product)
| EQ UAL S: AM OUNT OF SHRINK AGE |
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AM OUN T OF SHRINKA GE (Total | Weight |
| Lost | in Cooking) | |||||||
÷ DI VID ED BY: | START ING WE IGHT (Weight of Raw | Pr oduct) | |||||||||
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| EQ UAL S: PERCE NT OF SHRI NKA GE |
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EXA MPLE: | Raw Beef Roast: | 100 | lb | (45 | kg) | ||||||
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| Cooked Beef Roast: | lb | kg) | |||||||
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= AMOUNT OF SHRINKAGE: | 5. 0 | lb | (2 | kg) | |||||||
SHRINKAGE DIVIDED BY | 0.05 = 5% |
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| 0.05 = 5% | |||||||
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STARTI NG WEIGHT: 100 |
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| 5.0 |
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| 45 | 2.0 |
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EQ UALS : PERCENT OF SHRINKAGE
PREVENTING BACTERIA GROWTH
The surf ace of raw meat may become contamin ate d in processin g, hand lin g by the butcher or chef, or by other mea ns. Food cont ami nati on can als o be caus ed by uns anitar y personal hygi ene and work habit s, unclean slicer s, knive s, and probes, or by faulty
oper atio nal proce dure s. It is impor tant , the refore, that
sanita ry procedu res be foll owed at all time s during food prep ara tion and handl ing. This is your main prote ctio n in gua rdin g agai nst food conta mina tion. For add ition al inform ation see the Clean ing and Mainten ance section of this man ual.
3.