Month: January 2009

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Most rules which apply to conventional ovens also apply to microwaves. The food must reach 70°C (160°F). With microwave cooking some parts of the food may receive a concentration of waves and become very hot while other areas remain cold. Make sure you probe the food properly to ensure there aren’t any cold spots. Turntables…

Measuring Temperatures

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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.…

Thawing Food

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Some small items of food such as fish cutlets, thin chops, vegetables and many convenience foods can be cooked from frozen without the need to defrost them first. However, you must NOT do this with joints of meat, poultry and bulky items. These must be completely thawed out before you begin the cooking process. The…

Freezing Food

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Freezers keep food at a temperature well below freezing point (-22°C/-8°F). Freezing denies the bacteria the warmth they need to multiply. The coldness also turns water to ice, denying them the moisture they need. Some bacteria will die as a result of freezing but others will survive, although unable to grow. They will, however start…

Refrigeration

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A refrigerator should operate at between 1°C and 4°C (34°F-39°F). You can buy an inexpensive fridge thermometer from many catering suppliers. Be aware that placing food in a fridge does not kill bacteria. The bacteria simply become dormant and will spring back to life when the food is removed from the refrigerator. Foods should only…

Reheating Cooked Foods

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