We all know that fresh ingredients bring out the best in cooking food, and this is the concept behind the success of all food ventures such as Catering Services businesses, where they have menus made with high-quality, fresh ingredients. Here are practices done to make the ingredients and food fresh, healthy and with good quality.
Fruits and vegetables spoils quickly compared to other ingredients and to maintain its freshness, it should be generally kept in a 38 degree to 40 degree fridge. This has always been the concept of keeping the food fresh. They also use the concept of F-I-F-O procedure or the first-in-first-out strategy. This is not to heighten the risk of spoiling food and to maintain the freshness of foods served.
Addition to this is the freshness of meat and poultry is also important to be maintained. They should be kept in their original package (if they are packed by meat and poultry manufacturing) and must be used as soon as possible up until 2 days only.
The fish should also be kept in a bag on top of a bowl of ice and must be eaten as soon as possible too. Broiling is advised to make sure that there are no bacteria that will be able to spoil the fish.
Eggs can be kept in their package, carton or wrapper and must be put into the fridge. To know if eggs are still fresh, one must put it in a glass of water, when the egg sink it means they are fresh, but when it float it is not really wise to use it in cooking.
While dairy products such as milk, cheese, sour crème and butter must be stored in its original container (paper pack, foil and box only) at the back of the fridge. It must be put away from raw foods or foods with strong smell, especially foods with ethylene byproducts.
However, these secrets must be shared with people who have been patronizing delicious food and quality cooking. A quick glimpse of how food is maintained and preserved will make customer’s preference be apparent.
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