Sous Vide Safety And Definitions

Front 1

C.U.T

Back 1

Coming up time

the period it takes for the food to reach a specific internal core temperature

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C.C.P

Back 2

Critical Control Point

a point in the preparation process where a food safety hazard can be controlled

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Critical limit

Back 3

the length of time or parameter that must be met to control the food safety hazard at a critical control point

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Sous Vide Defn

Back 4

Under Vacuum

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Sous Vide Pasteurization

Back 5

term that describes a sous vide cooking step that reaches the presribed "log" reduction of bacteria

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Log amount for beef

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6.5

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Log amount for poultry

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7 reduction

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Vacuum Packing

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refers to packaging that excludes all gases. foods that are packed properly should not float in water

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verification procedures

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used to check that a critical limit is met you need to keep track of the time and temperature for the cooling process to be complete and all information must be recorded

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How long should a sous cide pastuerized food take to cool down?

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no longer than 2 hours in a 50:50 ice water bath to reach a core temperature of 3 C

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ratio of water to ice when cooling sous vide

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50:50

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what temperature should a pasterized sous vide product get to to be up to standard

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3 C *core temp*

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What is the ctitical control point or CCP for holding hot foods?

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55 C

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ROP

Back 14

Reduced oxygen packing

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what is ROP

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type of packaging that has excluded oxygen

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what temperature should uncooked ROP vacuum packed food sit at

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it should be held on ice at 3.3 C

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what are the 7 critical control points that must be met when using sous vide

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1. cooling foods before and after vacuum packaging for sous vide

2. temp and time control for raw sous videbefore cooking

3. confirm intended internal temperature is reached and held

4. cooling foods after sous vide

5. warming sous vide pasterized foods for immediate service

6.reheating sous vide pasterized foods for hot holding

7. finishing sous vide cooked foods so they are fully pasterized or thermalized before service

Front 18

what are the 2 food safe packaging used in sous vide?

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polyPROpylene

polyETHylene

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Sous vide poultry under 60 C is not reccomended? T/F

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True

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When Sous Vide temperatures are below ____C the time period to achieve thermalization must not exceed ___ hours to limit pathogen growth

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55 C

4 Hours

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what is a Thermal Immersion Circulator?

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It circulates and heats water for sous vide cooking at low temps

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Who describes sous vide and what year

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Sir Benjamin Thompson in 1799

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what year did sous vide develop into an industrial food preservation method?

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1960s by american and french engineers

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what year was the method adopted, by who and what restaurant

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1974

by Chef George Pralus

for the restaurant Troisgros in Roanne France

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Fish is too delicate to sous vide all though there is one exception

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lobster is ok under 45 minute intervals

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Sous vide cooking is used primarly for:

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red meat and vegetables

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sous vide definition;

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A method of cooking food that has been sealed in an airtightplastic bag and submerged in a water bath ( temperature controlled environment).Could use other liquids other than water, maybe oils. But for our purpose wateris the only medium

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Why do we sous vide?

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This method is used to cook the item evenly, ensuring thatthe core is cooked properly without overcooking the outside

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what are the benefits of sous vide cooking

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Dramatically increases moisture retention . retains/ seals the goodness inside the bag. Cant escape or be released.

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What does LOG stand for

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LOG reduction or LOGARITHM REDUCTION Mathematical equation of how many microbes. – A mathamtical term used to show the relative number of live microbes eliminated by cooking ( or cleaning)

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How many LOGS exsist

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8 Logs all together…. Every times you hit a log you reduce the microbes by 10 times. As you cook you go up a log

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what temperature must chicken reach

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60 C

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what is the general health and safety rule of sous vide cooking

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When sousvide temp are below 55 Cthe time period to achieve thermalization must not exceed 4 hours in order to limit pathogengrowth

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What is sous vide pasterization?

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the step in sous vide cooking at which the prescribed LOG reduction of bacteria is reached