Category Archives: Food Preparation Tips

Restaurant Sanitation Problems

Everyone who owns or oversees a restaurant should prioritize sanitation above all else. Eateries that fail
to offer patrons a sanitary dining experience typically don’t last long and often find themselves on the
receiving ends of law suits and hefty fines. Additionally, in the age of instant feedback, a single bad
review can do irreparable damage to a fledgling restaurant’s reputation. As such, every restaurateur
should strive for impeccable sanitation. When working to keep your establishment safe and sanitary,
take care to avoid the following problems.

Unsafe Buffet Displays
If your restaurant has a buffet display that contains hot food, it’s in your best interest to keep it warm.
When allowed to sit at room temperature, certain foods spoil and become dangerous to consume. In
the interest of storing these entrees at a safe temperature, invest in a self-warming buffet table from a
dependable hot food merchandiser. This will provide both you and your patrons with peace of mind,
curb food-borne illness and reduce unnecessary waste.

Unbussed Tables
Fast food restaurants and casual dining establishments generally aren’t as meticulous about bussing
tables as their four-star contemporaries. Although a lot of diners tend to give the aforementioned
eateries a free pass on this issue, unbussed tables are notorious for spreading germs and assorted
bacteria. The longer a table goes unbussed, the more dangerous it’s likely to become. No matter what
type of restaurant you oversee, promptly bussed tables are an absolute necessity. For best results, have
at least one busboy on duty at all times.

Dirty Food Prep Tools
Unsurprisingly, dirty kitchens are synonymous with food-borne illness. When preparation tools and food
storage areas aren’t consistently cleaned, bacteria can spread like wildfire. As such, all the counters,
grills and cutting boards in your kitchen need to be cleaned multiple times throughout the workday.
Although your kitchen staff may view this as cumbersome, cleanliness in the kitchen is among the
foremost tenets of restaurant sanitation. To drive this point home, impose strict penalties on chefs and
kitchen workers who shrug off their cleaning duties.

Anyone who works in food service should be well-versed in proper sanitation. Whenever sanitation
becomes an afterthought, people get sick and restaurants suffer severe consequences. To prevent
lackluster sanitation from rearing its head at your restaurant, invest in self-warming buffet tables, never
allow a table to go unbussed and be meticulous about cleanliness in the kitchen.

Back to school baon tips

Image courtesy of iosphere at

Preparing meal for you kids takes a lot of your time if you do it on a day-to-day basis. But if you have some kind of plan or a preconceived menu for the whole week, it will save you a lot of time and energy in going to the market alone to buy all the ingredients you need for cooking their baon. Planning the snacks and lunch provide the kids lots of healthy selections to choose from.

(Speaking of selections, if you are looking for quality guitar brand, check out ibanez gio electric guitar from the link provided in the post.)

Sous vide cooking technique


I‘ve learned another cooking technique online called sous vide (pronounced as sue-veed). I’ve been cooking for my family for years now but it’s the first time that I stumble on this cooking method. This style of cooking has been around since time immemorial and still being practiced by chefs worldwide.

According to immersion circulator reviews, the method is really simple you just need to have the Best Sous Vide Brands machine for a start. The food item – fish, meat, veggies, that you want to be cooked through sous vide technique should be placed into airtight plastic bag. Once fully sealed, the plastic bags with the food item will then be submerged into a steam heated water bath (sous vide machine). The water bath is set at a specific cooking temperature for the amount of time that you desire. What you will achieve is a perfectly and evenly cooked food item because the natural juice stays in the bag. Professional cooks claimed that sous vide technique are better than grilling, frying, oven and stove top cooking.

It seems easy to do right? All I need now is to acquire one of these sous vide machines to get me started. I hope to find one on sale.

When shopping for a Sous vide cooking utensil it’s worth considering using a discount code from a site like Mamma. It has a large database of discounts and is a great resource.