Tag: Freezing
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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.…
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Thawing 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 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…
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Freezing 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 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…
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The 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 the other conditions in more detail. Moisture Bacteria need moisture to grow and this can be found in many high risk foods. Bacteria are much less likely to survive…