Top 10 Rules For Safe Knife Handling – Chefs | Kitchen | Food Production

How to properly handle the knife in the hotel kitchen? The knife is considered by chefs as their most valuable and versatile tool in the kitchen. It is a toll with respect and when handled properly by an individual proficient in its use, can appear to be a thing of wonder.  The proper knife usage begins with good safety practices. Below are a few basic rules of safe knife usage that need to be followed by the kitchen staff or chefs.
How to properly handle the knife in the hotel kitchen? The knife is considered by chefs as their most valuable ...
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Use Of Thermometer In Hotel Kitchen / Food Production

What is the use of a Thermometer in the hotel kitchen? In the food production or kitchen environment microbes are in general the most wanted enemy. Fortunately, most of the microbes grow slowly at refrigerator temperatures and they can be also eliminated or killed if brought up to a higher temperature. For this reason, continuously monitoring and controlling the temperature of the food is very important. Temperatures will be taken at all steps in the food flow in the kitchen receiving, storing, preparing, cooking, transporting, and serving. Always use calibrated thermometers to ensure the safety of food served to customers. All employees involved in the production or service of food must take temperatures at critical steps throughout the flow of food.
What is the use of a Thermometer in the hotel kitchen? In the food production or kitchen environment microbes are ...
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Kitchen Key Terms Complete List (A-Z) / Food Production Key Terms / Culinary Terms / Kitchen Jargons

In the world of food production and cooking, there are a variety of key terms and kitchen terms that are important to understand. These terms cover everything from ingredients and cooking techniques to measurements and equipment. Some common food production key terms include mise en place, which refers to the organization and preparation of ingredients before cooking; emulsify, which describes the process of combining two liquids that don't normally mix, such as oil and vinegar; and deglaze, which involves adding liquid to a pan to loosen up the browned bits of food left behind after cooking. Additionally, there are many kitchen terms that are essential for any home cook or professional chef to know. These can include things like julienne, which means to cut food into thin, matchstick-like pieces; sauté, which involves cooking food in a small amount of oil or butter over high heat; and simmer, which is a cooking method that involves cooking food in liquid over low heat for an extended period of time. By understanding these food production key terms and kitchen terms, cooks can better navigate their way around the kitchen and create delicious meals with confidence.
Food Production Key Terms / Kitchen Terms / Culinary Terms / Kitchen Jargon In the world of food production and ...
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19 Cuts Of Vegetables / Types Of Vegetables Cuts

Types Of Vegetable Cuts Used in the Kitchen / Food Production Vegetables are a staple in many kitchens, and their preparation is just as important as the cooking process itself. One aspect of vegetable preparation is the type of cut used. There are several types of vegetable cuts commonly used in the kitchen, each with its own unique purpose. Firstly, the julienne cut is a thin, matchstick-like cut that is often used for salads or stir-fries. It requires precision and a sharp knife to achieve the desired size and shape. Secondly, a dice cut is a small, cubed cut that is often used in soups, stews, and sauces. It's a versatile cut that allows for even cooking and easy incorporation into dishes. Thirdly, a chiffonade cut is a thin, ribbon-like cut typically used for leafy greens like spinach or basil. It's a delicate cut that's often used as a garnish or added to dishes for texture and flavor. Lastly, a brunoise cut is a very small, diced cut used in sauces, soups, and other dishes where a fine texture is desired. It requires precision and patience to achieve the desired size and shape. The Food Production department or Kitchen makes a wide variety of dishes, and the chefs working in the kitchen should be very familiar with the different variety of cuts used in the advanced culinary preparation. The below-mentioned types of knife cuts act as the base for kitchen preparation and are called the 'Classical Cuts' / 'Classical Vegetable Cuts' / 'Basic Knife Cuts'. Before you start practising any type of vegetable cut, it's important to have the right tools and equipment. You'll need a sharp chef's knife, a cutting board, and a vegetable peeler. It's also helpful to have a mandoline slicer or a food processor with a slicing attachment to ensure uniformity in your cuts.  Remember to practice caution and proper knife skills when working with sharp knives. Always hold the vegetables securely and curl your fingers inward to protect them while cutting. Make sure to keep your knife sharp and your cutting board stable to prevent accidents while cutting.
Types Of Vegetable Cuts Used in the Kitchen / Food Production Vegetables are a staple in many kitchens, and their ...
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Top Factors That Affect How Quickly Foods Will Cool Down

Foods that are too hot can be dangerous to eat. To avoid any potential health risks, it is important to know how to cool foods down quickly. There are several factors that can affect how quickly foods will cool down. One of the most important factors is the size of the food item. Smaller pieces of food will cool down more quickly than larger ones. Another factor is the shape of the food item. Flat or thin foods will cool down faster than foods that are thicker or have irregular shapes. The temperature of the environment also plays a role in how quickly foods will cool down. In warmer environments, foods will take longer to cool down than in cooler environments. Additionally, the type of container that the food is stored in can affect its cooling rate. Foods stored in shallow containers will cool down more quickly than those stored in deeper containers. Finally, how the food is handled after cooking can also affect its cooling rate. Foods that are left out at room temperature for too long will take longer to cool down. It is recommended to place hot foods in the refrigerator or freezer as soon as possible to promote quick cooling. By understanding these factors, you can ensure that your food is cooled down safely and quickly, reducing the risk of foodborne illness.
Methods and Factors that help in cooling down foods quickly Foods that are too hot can be dangerous to eat. To ...
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SOP – Kitchen / F&B Production – Kitchen Opening Duties / Preparation for Kitchen Service

Before the kitchen opens for business, there are several tasks that need to be completed. First and foremost, all kitchen staff should arrive early enough to allow time for proper sanitation procedures. This includes washing hands, putting on clean uniforms, and checking that all equipment and surfaces are clean and sanitized.
Preparation for Kitchen Service or Kitchen Opening Task Before the kitchen opens for business, there are several tasks that need ...
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SOP – Kitchen / F&B Production – Kitchen Closing Duties

After a long day of preparing food and serving customers, it is important for the kitchen staff to properly close down the kitchen. This not only ensures the safety of the staff and the cleanliness of the kitchen, but also sets the stage for a successful start to the next day.
Kitchen Closing Duties or Kitchen Shift End Task After a long day of preparing food and serving customers, it is ...
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SOP – Kitchen / F&B Production – Pest Control Policies

Pest control is a crucial aspect of maintaining a clean and safe kitchen or food and beverage production area. It is important to have a standard operating procedure (SOP) in place to ensure that all necessary measures are taken to prevent pests from entering and contaminating the area.
Pest Control Procedure and Policies Pest control is a crucial aspect of maintaining a clean and safe kitchen or food ...
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SOP – Kitchen / F&B Production – Equipment Handling, Cleaning and Sanitising

When working in a kitchen or F&B production environment, it is important to know how to handle, clean and sanitise the equipment. This is not only important for maintaining the quality of the food being produced, but also for ensuring the safety of those who consume it.
Kitchen Equipment Handling and Maintaining When working in a kitchen or F&B production environment, it is important to know how ...
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SOP – Kitchen / F&B Production – Purchasing Food and Raw Materials

An SOP is a set of step-by-step instructions that outline how to carry out a particular task or process. In the case of purchasing food and raw materials, an SOP can help ensure that the process is efficient, cost-effective, and meets quality standards.
Purchasing Food and Raw Materials in the Hotel Kitchen When it comes to running a successful kitchen or food and ...
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