Health & Safety

Storage: freezer temperature -18 to - 22 degrees

fridge 0 to 5 degrees

ambient stored at room temperature

Packaging: changing the packaging after the delivery will prevent cross contaminated

Preparation: time is critical leave food out to long and it can go off or get contaminated

work area needs to be clean and tidy in case of cross contaminated 

Timing: cooking the food quickly will preserve the flavor color and texture of the food 

cooking the food above 75 degrees or above will kill all bacteria on the food

Holding food: keep all food on a buffet at 63 degrees or above its legal for it to stay out as long as its at 63 degrees or above

Serving food: serving food with care so the food does not get disturbed,  split or dropped 

HACCP:

       H: hazard

       A: analysis

     C: critical

    C: control

P: point

follow these steps for all these : staff, kitchen, customers, risks, corrections, injury, illnesses, temperature, storage then do a risk assessment and then keep records of incidents and accidents 

Traditional French Cuts

Jardiniere: vegetables cut into baton shapes 15mm x 4mm 

Macedoine: vegetables are cut into dice 5mm x 5mm x 5mm 

Julienne: vegetables are cut into thin strips like matchsticks 3-4cm x 2-4mm 

Mirepoix: vegetables are roughly chopped into pieces in no specific size or shape, normally large pieces

Paysanne: vegetables cut into strips, circles and triangles to 1cm in diameter 

Brunoise: vegetables are cut into small dice 2mm x 2mm x 2mm