7 Generic Standard When Heating and Hot Hold Soups in The Restaurant

7 Generic Standard When Heating and Hot Hold Soups in The Restaurant

AJAR Hospitality

7 Generic Standard When Heating and Hot Hold Soups in The Restaurant

AJAR.id – Hello Ajarian! To maintain soups quality, you need to heat and hot-cold soups in a proper way, at least according to generic restaurant standards that apply in your workplace. Here are some standards you can refer to when heating and hot holding soups:

Re-heating soups

Any soup that needs to be re-heated simply needs to be reheated as quickly as possible by taking it to a temperature above 75°c within 1 hour. A better standard is to bring all soups back to boil, 100ºC when reheating.

Starch thickened soups

Starch thickened soup have a high possibility that they will burn when placed back on the heat to be reheated. They must be stirred constantly or heated in a steam jacket cooker.

Modern oven ‘multi-use’ with steam injection will allow these soups to be reheated in trays in a steam environment. The burning is when the bottom of the pot becomes too hot for the starch and colouring takes place. If starch thickened soups are to be re-heated over naked flame then they must be stirred regularly to avoid sticking and burning.

Temperature control

Soups have to be reheated above 75°C to comply with food safety requirements. Where possible soups should be boiled when reheated to minimize any adverse bacterial activity.

Hot holding

After the soup has been reheated a temperature of more than 60°C must be maintained for the duration of the service period.

Soup is never too hot when it is eaten but that is not an issue. The time it takes for the soup to cool is not enough for the bacteria to grow to dangerous levels. If the product falls below the 60°C then the 2hour/4 hour rule must be implemented.

Following the principle of the more times something is re-heated, the greater the possibilities of bacteria causing a problem. This is especially so in warmer climates. When product is made then it should be portioned into unit sizes that will eliminate problems with re-heated product being left over.

Read also: Present Hot and Cold Appetisers According to Restaurant Standards

Nurturing You to Grow®

Written by: Alan Hickman, Garry Blackburn

Subject Matter: Prepare Soups

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