Monthly Archives: June 2009

  • Food Storage Guide

    Storing food and other food products at the correct temperature may prevent food-borne illness but it can also increase the shelf life of certain items. Here's a useful guide for properly storing food so it stays fresher for longer! 32 DEGREES IDEAL -- STORE IN BACK OF COOLER:
    ITEM TEMP. STORAGE
    Apples* 31-32 Avoid excess movement. Do not rinse.
    Broccoli 32-35 Store in covered box with drain shelf.
    Cabbage 32-35 Leave wrapper leaves on. Store covered.
    Cantaloupe* 38-42 Ripen at room temperature.
    Carrots 32-35 Do not wash until ready to serve.
    Cauliflower 32-35 Briefly store in single layers.
    Celery 32-35 Keep covered and sprinkle with water.
    Corn 32-34 Allow good air flow.
    Grapes* 32-40 Air circulation causes wrinkling. Store only briefly.
    Lettuce 32-35 Store tightly with drain shelf or colander.
    Mushrooms* 34-40 Put in cooler immediately. Keep dry.
    Oranges*(FL) 32-35 Need good air circulation.
    Peaches 32 Store at 65-70 until ripened.
    Pears* 32-35 Store at 60-65 until ripened.
    Radishes 32 Rinse, remove tops, and drain before storing in covered containers.
    Strawberries 32-35 Do not wash or trim before storing. Store only briefly.
    45-55 DEGREES IDEAL -- STORE IN WARMEST PART OF COOLER OR COOLEST PART OF KITCHEN:
    ITEM TEMP. STORAGE
    Avocados* 40-45 Handle gently. Ripen at room temperature.
    Cucumbers 45-50 Do not wash or sprinkle with water.
    Lemons* 45-50 Absorbs odors easily.
    Onions 45-50 Keep cool, dry and ventilated.
    Oranges*(CA) 45-50 Proper rotation will maintain good fruit.
    Peppers 45-50 Very susceptible to chill damage.
    Pineapple 45-50 Won't ripen after harvest. Handle gently.
    Squash 40-55 Soft shell cooler than hard shell.
    55-65 DEGREES IDEAL -- STORE IN COOLEST PART OF KITCHEN. DO NOT REFRIGERATE.:
    ITEM TEMP. STORAGE
    Bananas* 56-60 Do not refrigerate.
    Potatoes 60-70 Store in dark area. Cooler temperatures cause accumulation of sugar.
    Tomatoes* 55-65 Keep out of direct sunlight.
    Watermelons 50-60 Store green side up. Cut pieces should be stored in the cooler.
    REFRIGERATOR TEMPERATURE RANGE: DOOR(FRONT) -- 40-45 DEGREES Melons Citrus Cantaloupe Pineapple Green Beans Cucumbers Eggplant Avocados Red potatoes Peppers Summer Squash MIDDLE -- 35-39 DEGREES Squash Zucchini Sprouts Green Onions Herbs Pears Parsley BACK -- 33-35 DEGREES Artichokes Asparagus Broccoli Carrots Cauliflower Celery Cherries Grapes Peaches Radishes Apples Apricots Blueberries Cabbage Corn Kiwi Leaf Lettuce Mushrooms Strawberries ******WHAT IS ETHYLENE GAS?****** Items marked with an asterisk (*) produce ethylene gas, an active plant hormone required for the ripening process. While this is good in certain quantities, some produce can be damaged by ethylene gas exposure, especially leafy vegetables. Be sure to arrange your produce carefully!
  • Equipment Care and Cleaning Tips

    Cleaning your commercial restaurant equipment is necessary if you want to keep your doors open for business. Not only are health inspectors constantly breathing down the necks of food service operators, but restaurant patrons also know when a kitchen isn't meeting code thanks to local news reports and other inside sources. When it's time to clean restaurant equipment more often than not people don't use the correct cleaners or solvents for the job. Using abrasive, chlorine based cleaners can cause serious damage to equipment. Here's a a few tips to ensure cleanliness while also avoiding premature deterioration of your stainless steel equipment! CLEANING STAINLESS STEEL EQUIPMENT: 1. USE THE PROPER TOOLS: Make sure you use non-abrasive tools like soft towels and plastic scouring pads. 2. CLEAN WITH THE POLISH LINES: Always scrub in a motion that is parallel to the stainless steel grain. 3. USE ALKALINE, ALKALINE CHLORINATED OR NON-CHLORIDE CONTAINING CLEANERS: Chlorides can cause your stainless steel to pit and rust. 4. TREAT HARD WATER IF POSSIBLE: Softening hard water will reduce deposits that can be corrosive. 5. RINSE, RINSE, RINSE: Rinse thoroughly and wipe dry immediately. ***AVOID USING: STEEL PADS, WIRE BRUSHES AND SCRAPERS*** WHEN CLEANING VINYL CLAD, GALVANIZED, AND ALUMINUM SURFACES: Use soap and warm water to clean these sensitive surfaces.

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