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…
How to tell if Pineapple is ripe
To determine if a pineapple is ripe and ready to eat, you can follow these steps: 1. **Check the Color:** Look at the color of the pineapple. A ripe pineapple…Continue Reading →
Mise En Place Practice
What is Mise En Place: “Mise en place” is a French culinary term that translates to “put in place” or…
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 transfer can occur from raw food to ready-to-eat food, from…Continue Reading →