1. Wash your hands well and often. Washing your hands well and often is the golden rule of food safety. Your hands are full of bacteria, and you pick up new bacteria every time you touch something.
1. Kitchen hygiene 101: wash hands. Making sure your hands are clean is at the top of the kitchen hygiene rules list. It's easy for bacteria to be transferred, so wash your hands throughout prepping and cooking food.
The main functions of a kitchen are to store, prepare and cook food (and to complete related tasks such as dishwashing). The room or area may also be used for dining (or small meals such as breakfast), entertaining and laundry. The design and construction of kitchens is a huge market all over the world.
Ramsay: “The cardinal rule of cooking: your kitchen must be clean, and by clean I mean spotless!”
The chef prefers to eat five times per day, focusing on smaller portions to keep his energy up, rather than three solid meals. A few of his go-to dishes include green juices, chicken Niçoise salad, and homemade fruit and nut bars, The Telegraph reports.
One of the most important things in your kitchen is your sink. You might not think it is but just picture cooking food without your sink. Your sink provides water for you to boil rice with or for you to wash your hands off when they get dirty.
The station chefs arguably have the critical roles in the kitchen. These chefs cook the food that is being served to customers. However, there are multiple positions that fall under the station chef title. Each chef is responsible for a different “station,” with different chefs for each food category.
The rule of thirds simply states that no more than two-thirds of the plate should be covered with food. A toddler's snack, artfully presented. You can even use a fifty-fifty split if what you're serving is particularly rich or filling.
First In, First Out (FIFO) is a system for storing and rotating food. In FIFO, the food that has been in storage longest (“first in”) should be the next food used (“first out”). This method helps restaurants and homes keep their food storage organized and to use food before it goes bad.
Cooking and baking pieces should be kept close to where you do food preparation. Utensils should be in the drawer nearest to the prep area as well. Glassware might be best near the sink or refrigerator. Make a coffee or tea station that includes sugar, mugs and filters, and place it near the water source, if possible.
How it works. Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can't be put back in the fridge.
We've compiled a shortlist of the most common duties and responsibilities of a kitchen hand, they are; keep food preparation areas clean. clean kitchen equipment and appliances. clean benchtops, floors, ovens and ranges.
How the kitchen working triangle is created. The working triangle in kitchen design is made up of three main workstations/appliances. These are the sink, the refrigerator, and the cooker.
Always treat all firearms as if they were loaded. Never allow the muzzle of any firearm to point at anything you are not willing to destroy. Never put your finger near the trigger until you are ready to fire. Do not depend on any mechanical device for safety!
Cardinal Rule #6 – Be Friendly BEFORE You Know Who It Is
The customer needs to know you want to work with them, no matter who they are. Often, it's way too late to smile and be friendly after you know who it is.
The cardinal numbers are the counting numbers that start from 1 and go on sequentially and are not fractions. The examples of cardinal numbers are: 1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,…. The meaning of cardinals is “how many” of anything is existing in a group.