Managing a restaurant inventory
Properly managing a restaurant’s inventory is crucial for controlling costs, reducing waste, and ensuring smooth operations. Here are some steps…
What is cross-contamination
Cross-contamination occurs when harmful microorganisms are unintentionally transferred from one surface or substance to another, potentially contaminating previously safe or…
Simmering vs Poaching
Simmering and poaching are two methods of cooking that involve cooking food in liquid at relatively low temperatures. Here’s a brief overview of each method: 1. Simmering:– Simmering is a…Continue Reading →
Chemical and Physical Hazards
Some kinds of chemical poisoning are caused by The following toxin ( except lead} ) creates symptoms that show themselves…
How to cut Peppers properly
There is a famous saying, a picture ( video) says more than a thousand words. So I want to say…
Mise En Place Practice
What is Mise En Place: “Mise en place” is a French culinary term that translates to “put in place” or “everything in its place.” In the context of cooking, it…Continue Reading →
What is the Fifo system
The FIFO system, which stands for “First In, First Out,” is a method used for inventory management. In a FIFO…
What is cross-contamination
Cross-contamination is the transfer of harmful microorganisms or substances to food or other surfaces through direct or indirect contact. This…