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Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

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It is the responsibility of the chef in charge to determine which, if any, leftover buffet dishes should be retained for reuse. Considerations here include the time-temperature factor, likelihood of contamination, and whether the food will be of use for the next event or regular service.
Hot foods must be quickly open-pan cooled and then immediately placed in sanitized containers, covered, labeled, and refrigerated. If it is late and the kitchen staff is ready to leave, you can use an ice bain-marie to hasten cooling. Cold foods should be immediately wrapped, labeled, and refrigerated. If time allows, it is a good idea to break foods down into usable components before they are stored. For example, when a whole roast turkey is brought back to the kitchen, you should carve the remaining meat off it and store the meat in an appropriate container. The carcass can be chopped, bagged, and saved for making stock.

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