What are the different Processes of food service?

Answer:

Receiving, storage, preparation, cooking, holding, serving, cooling, storage and reheating.

Explanation:

Receiving-Receiving is the point at which food service operation inspects and takes legal ownership and physical possession of items ordered. Its purpose is to ensure that the food and supplies delivered match the established quantity and quality specifications.

Storage-Food service operations store raw or cooked ingredients for different length of time and at different temperature to pre-serve their wholesomeness till required for preparation and service.Storage helps to minimize material handling and helps to maintain compact-ness in work section by limiting the volume stored.

Preparation-Food Preparation means packaging, processing, assembling, portioning or any operation that changes the form, flavor, or consistency of FOOD but does not include trimming of PRODUCE.

Cooking-Cooking is the process of producing safe and edible food by preparing and combining ingredients and (in most cases) applying heat. Cooking is a means of processing food without which many foods would be unfit for human consumption.

Holding-Holding is a point at which maintaining proper temperatures can help ensure that a food is safe to eat.Cooks and servers must know the proper temperature for holding food, monitor the holding process and record temperatures of foods during holding.

Serving-Serving means either plating a customer's orders individually or offering self-service.Be aware that customers can contaminate a food bar without realizing it.

Cooling-Food workers have the rest of the six hours to take food through the remaining temperature danger zone, from 70°F down to 41°F (21°C to 5°C).This entire cooling process is often called the two-stage cooling process.

Reheating-Reheating is the thermal process to heat foods that have been previously cooked and cooled in a food service establishment.