Measuring Temperatures
In a commercial kitchen you’d expect your employer to provide the necessary equipment but, sadly, that’s not always the case. However, there are a couple of handy little gadgets which are of great use in both commercial and domestic kitchens.
Temperature Probe
Insert the probe into the core of the food and read the temperature. This is a much better way than guessing or hoping for the best. This is a particularly useful gadget for BBQs. No more “burned to a cinder on the outside and still raw inside” food.
Wipe clean after use. Nisbets also sell packs of probe wipes.
Fridge and freezer thermometers
Make a practice of taking readings regularly. There’s no point in storing food in a fridge if the fridge isn’t cold. In a commercial environment you may be required to keep a record of the reading.
The above equipment and lots more besides can be bought from any good catering supplier. I recommend Nisbets.
This is Chapter Six, Part Eleven in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Part Twelve: Microwave ovens
Return to the start of Chapter Six
