Posted by Chef David on 3/3/2011, 8:43 pm, in reply to "Re: How long before hand can I prepare food"
216.121.211.31
Great! Stick th the Cold...it will make your life and service easier!
--Previous Message--
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: --Previous Message--
: These are no food safety issues with
: pre-cooking and refrigerating these foods,
: assuming you have plenty of commercial
: refrigeation space. Do not wrap or cover
: them until they have completely cooled. You
: may need to refresh the dressings on the
: salads as will tend to absord it over time.
: Is everything being served cold?
:
: Previous Message--
: Hi
:
: I am doing a buffet for 100 people, it will
: be in the summer I wanted to know if it
: would be ok to start cooking whole Salmons,
: beef joints, chicken etc also rice and pasts
: salads on the Thursday evening for a party
: on Saturday night, of course as soon as it's
: cooked and cooled it will be refrigerated.
: Hope someone can give me some advice, many
: thanks
: Donna
:
: Hi David
: Thanks for your reply, yes I will be serving
: everything cold, do you think this is ok or
: should I perhaps serve hot salad potatoes.
: Keeping things cold will not be a problem as
: I will be hiring a refridgerated trailer.
: Many thanks Donna
:
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