Cres Cor CCBC-4-35 - Manual (Page 41)

[Page 38]
RICE
Prepare according to standardized recipe, then blast chill. If rethermalized product is dry,
liquid may be added.
PASTA AND NOODLES
Cook to al dente, rinse well with cold water, then chill. Chill in 2-1/2" pans with water
with ice added. Drain partially before retherming. The best way to heat pasta is to run it
under hot water or dunk it into boiling water for 30 seconds.
FRIED FOODS
It is difficult to achieve a crispy, chewy fried product with an advanced preparation food
process. For best results, oven frying is recommended. If deep fat frying is still your
choice, use crumb breading instead of batter. Fry in clean, hot oil, and drain well before
chilling. Do not attempt to prepare further than one day ahead to avoid excess moisture.
Use meat items with little or no bone to get a drier product. Fried foods should be
produced conventionally when possible.
CEREALS
Cooked cereals such as oatmeal and grits continue to thicken when chilled and held under
refrigerated storage. To obtain a desirable product, follow the following procedures.
Cream of Wheat / Grits
Prepare recipe according to the directions. At the end of cooking, add 50% more water
and use a wire whip to stir in the water. Blast chill. The product should be the
consistency of pudding. If it is not, add water. Use a wire whip and stir to a pudding
consistency.
Oatmeal
Add 30% more liquid and follow recipe.
EGGS
Poached Egg
If a poached egg must be served, cook to firm stage.
Procedure:
• Spray a 1/2 steam table pan (2" deep) with any type release agent (e.g. Pam™)
• Fill with cold water, add 1/4 cup vinegar.