Professional Certificate in Food Preservation: A Restaurant's Handbook
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⢠Food Preservation Fundamentals: Introduction to food preservation methods, principles, and benefits. Understanding food degradation and the importance of preservation in food safety.
⢠Canning Techniques: Overview of canning methods, equipment, and safety guidelines. Comprehensive instruction on hot water bath and pressure canning.
⢠Fermentation Processes: Explanation of fermentation principles and benefits. Hands-on training in fermenting vegetables, fruits, and dairy products.
⢠Freezing and Chilling: Best practices for freezing and chilling food products. Temperature control, freezer burn prevention, and thawing methods.
⢠Dehydration Techniques: Introduction to dehydration methods, equipment, and benefits. Guidelines on drying fruits, vegetables, and meats.
⢠Pickling and Brining: Overview of pickling and brining techniques. Hands-on instruction in creating pickles, relishes, and brined meats.
⢠Food Preservation Regulations: Compliance with government regulations and food safety standards. Understanding labeling requirements, recordkeeping, and inspections.
⢠Hazard Analysis and Critical Control Points (HACCP): Implementing HACCP plans for food preservation processes. Identifying and controlling potential hazards.
⢠Preservation Recipes and Menus: Designing preservation-based menus and recipes. Utilizing preserved ingredients in menu offerings.
⢠Case Studies and Practical Applications: Analyzing real-life food preservation scenarios. Applying learned concepts to real-world situations.
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