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…
Read articleThawing Food
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…
Read articleFreezing Food
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…
Read articleKeeping Cold Food Cold
Just as we’ve seen that hot food should be kept hot, now we see that cold food must be kept cold. Many foods which are eaten…
Read articleThe Danger Zone
We’ve already seen the four conditions required for bacteria to multiply: Food Moisture Warmth Time We’ve also looked at high risk foods. Now let’s look at…
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