1. Réchauffé
Atul Kumar Mishra
Training Manager
Food Production

2. Objective
By the end of this topic, You will be able to:
• Understand the definition of réchauffé
• Advantage & Disadvantage of réchauffé
• Storage of Left-Over Foods
• Discuss Factors to consider when using
réchauffé

3. Réchauffé
• Réchauffé refer to treatment given to left over
food, (Leftovers - Uneaten edible remains). A dish of
food that has been warmed again.
• This food should be stored carefully in either a
refrigerator, a cool place before the next serving time.

4. Handling Leftovers
• Before and after handling leftovers,
• wash your hands with hot soapy water,
• Wash & sanitize all utensils, dishes and work surfaces
• Keep foods out of the danger zone, between 5 C (41 F) and
60 C (140 F) to prevent the growth of harmful bacteria
• Dispose cooked food left at room temperature for more than
two hours.
• Never rely on your nose, eyes or taste buds to judge the safety
of food.
• When in doubt, throw it out

5. Cooling Leftovers
• Leave the lid off or wrap loosely until the food is cooled to
refrigeration temperature.
• Very hot items can first be cooled at room temperature.
Refrigerate once steaming stops.
• Refrigerate all leftovers promptly in covered, shallow
containers so they cool quickly.
• Avoid overstocking the refrigerator to allow cool air to
circulate freely.

6. Storing leftovers
• Always use a clean container to hold the leftovers, or wrap the
leftovers in leak-proof plastic bags to prevent cross-
contamination.
• Keep different types of leftovers separately
• Use refrigerated leftovers within 24hrs, or freeze them for later
use.
• Date leftovers to help identify the contents and to ensure they
are not stored too long.

7. Defrosting leftovers/ Refrigerator
• Thaw frozen leftovers in the refrigerator or in the microwave.
Ensure food is properly sealed.
• Consume or cook the leftovers immediately after they have
been thawed.
• Place the container or platter on the bottom shelf of the
refrigerator to avoid leakage on other foods during thawing

8. Reheating leftovers
• Reheat leftovers to a safe internal temperature of 74ºC (165ºF).
• Use a digital food thermometer to check the temperature.
• Bring gravies, soups and sauces to a full, rolling boil and stir
during the process.
• Discard uneaten leftovers after they have been reheated.

9. Reason-Food Leftover
• Budgeting may not be very accurate
• Guest and Portion allowances are not restricted
• Preparation is more vs accepted guest
• Uneducated staff
• Improper management

10. Re-heat
• Reheat food usually looses flavour so additional flavour must
be included
• Reheated food must be used immediately and any food
remaining thereafter might not be good for reheating a second
time. It must be discarded
• Re-heated food must not be mixed with freshly cooked foods
however it can be served with freshly cooked food to improve
the appearance

11. Factor to consider
• Food Should be Reheated not recooked
• Reheated food should be eaten quickly
• Add stock or sauce to food to introduce moisture
• Rechauffe food into small portion to allow heat
penetration
• Seasoning is important to make food palatable and
Interesting

12. Factors to consider
When Using Left-Over:
 Thorough Reheating
 Storage Time
 Moisture Preservation
 Improvement of Quality(Appearance)
 Taste
 Accompaniment
 Garnish

13. Advantages
• Economy is exercised since left over foods are used
• Chef’s display his/her ingenuity by carefully
combining left over foods to come up with interesting
dish
• Leftover foods are carefully handled to produce
different items
• Save food prep time

14. Re-Use Leftover
Food Leftover What To Do
Beef or Chicken Stew 1)Reheat for another meal
2)Add vegetable to give it a
deferent color and test
Chicken Joint 1)Coat with bread crumb
and egg to change texture
Cassava, Arrow roots,
Sweet Potatoes
1)Slice & Shallow fry,
serve as snacks

15. Re-Use Leftover
Food Leftover What To Do
Maize and Beans 1)Add potatoes or cooking
bananas and green vegetables
mash to get irio
Mashed Potato 1)Potato croquettes,
2)Shepherd Pie
Meat Gravies 1)Use in Sauce

16. Re-Use Leftover
Food Leftover What To Do
Roast; Beef, Chicken Veal,
Goat
1)Chop finely, combined with
egg to make scrambled egg for
breakfast
2) Shred and make meat ball for
lunch
3) Use as filling for sandwich
4) Use as filling for pastry
5) Use in cold salad
6) Prepare completely hot dish
such as Stuffed paper, Meat
Loafs

17. Rice Rechauffe Recipe
• This rechauffe recipe is prepared with leftover meat and rice.
Cooked along with tomatoes and onions, this rechauffe recipe
makes for a quick and easy meal that is filling and savory.

18. Lamb Moussaka

19. Chicken fricassee

20. Recap
Now! you are able to:
• Understand the definition of réchauffé
• Advantage & Disadvantage of réchauffé
• Storage of Left-Over Foods
• Discuss Factors to consider when using
réchauffé