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CUESTIONARIO COOK AND CHILL/ COOK AND FREEZE

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CUESTIONARIO COOK AND CHILL/ COOK AND FREEZE

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Capacitación al personal

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sofia aravena
sofia aravena
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CUESTIONARIO COOK AND CHILL/ COOK AND FREEZE
 

CUESTIONARIO COOK AND CHILL/ COOK AND FREEZEOnline version

Capacitación al personal

by sofia aravena
1

¿QUÉ T° FINAL INTERNA MÍNIMA DEBEN ALCANZAR SIEMPRE LAS PREPARACIONES ANTES DE INICIAR UN PROCESO DE COOK AND CHILL O COOK AND FREEZE?

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2

EN EL SISTEMA COOK AND CHILL, ¿A QUÉ T° EXACTA SE DEBE LLEGAR EN EL CENTRO TÉRMICO DEL ALIMENTOS EN EL MENOR TIEMPO POSIBLE?

3

¿CUÁL ES EL BENEFICIO DE ENVASAR Y SELLAR LOS ALIMENTOS UNA VEZ QUE SE HAN ENFRIADO EN EL PROCESO DE COOK AND CHILL?

4

¿A QUÉ T° CONSTANTE SE DEBEN MANTENER LOS ALIMENTOS EN EL SISTEMA COOK AND FREEZE Y POR CUÁNTO TIEMPO MÁXIMO SE PUEDEN CONSERVAR?

5

LAS BACTERIAS QUE CAUSAN GRAVES ETAs SON LISTERIA MONOCYTOGENE, STAPHYLOCOCCUS Y E. COLI

6

EL SISTEMA COOK AND CHILL ES UNA HERRAMIENTA ÚTIL PARA ORGANIZAR LA PRODUCCIÓN CON ANTELACIÓN Y OPTIMIZAR LOS TIEMPOS DE LA COCINA?

7

SI UN ALIMENTO PASA POR EL PROCESO COOK AND FREEZE, PIERDE DE INMEDIANTO TODAS LAS CUALIDADES NUTRITIVAS Y ORGANOLÉPTICAS

Explicación

T° INTERNA UMBRAL PARA ASEGURAR LA INOCUIDAD EN LA COCCIÓN

SI ES APLICADO DE MANERA CORRECTA, ESTE SISTEMA CONSERVA INTACTAS SUS CARACTERÍSTICAS ORGANOLÉPTICAS Y NUTRITIVAS

 
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