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Food freshness is the foundation of food quality in any foodservice operation. Being able to store and preserve your ingredients properly maximizes the shelf life and minimizes food waste. Freezing is an easy and convenient way to preserve your inventory at its optimal quality. However, it is important that you have the right tools in order to do so.
No matter what you are cooking in your kitchen, whether it’s sautéing vegetables, cooking meat, deep-frying potatoes, etc. it’s vitally important that you know what to do with used cooking oil when you’re done with it. The oil you use should be disposed of properly no matter what, but especially when cooking foods with a lot of fat.
Simmering and boiling aren’t actually that much different. In fact, they’re variations of the same cooking method. It’s essential to know the difference between the two because if you choose the wrong technique, it can potentially ruin a meal.
What is cook and chill? It sounds like a joke, but it’s the latest technology changing the food service industry.
Hazard analysis plays a critical role in the design of your kitchen, and reducing the risk of foodborne illness through a setup designed to promote sanitation is the key to prevention.
