Blog Archives

Knife Buying Guide

September 18, 2009
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Knife Buying Guide

Executive chefs, sous chefs, line cooks, culinary students, housewives, and just about anyone that’s ever prepared a meal all have something in common: the tools they use in the kitchen. Most novices, at-home cooks, and even respected chefs don’t need the expensive specialty tools sold at high end outlets to whip-up a meal. If every… Read more »

The Benefits of Filtering Your Fryer Oil

September 17, 2009
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The Benefits of Filtering Your Fryer Oil

Although most restaurants have become more conscious of adding healthy menu items or offering fewer dishes perceived as unhealthy, you’ll still find deep fried entrees on the carte du jour. It’s hard to resist a heaping mound of crispy, golden french fries or beer-battered southern fried chicken! If you have a hamburger on the menu… Read more »

Hoshizaki America, Inc. Ice Usage Guide

August 12, 2009
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If you live in North America you’ve undoubtedly become accustom to having ice in most, if not all, of your beverages. Nobody wants to drink hot tea, or any other hot beverage for that matter, when it’s reaching 100 degrees Fahrenheit outside! A cold glass of just about anything on a blistering summer day is… Read more »

Commercial Refrigeration Maintenance: Cleaning Your Condenser

August 11, 2009
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Buying restaurant equipment is no different than buying a new car. Once you drive off the lot there are certain things that need to be done regularly to keep your car from breaking down. Every 3,000 miles the oil needs to be changed. Tire pressure should be checked frequently. The air filter needs to be… Read more »

Ways to Combat Foodborne Illness

August 6, 2009
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Ways to Combat Foodborne Illness

Proper food handling and preparation play a major role in preventing the spread of foodborne illness. Bacteria and microbes are often introduced to food by human contact and cross contamination. In order to avoid the dangers of food infection, the following food safety steps should be implemented and practiced in every commercial kitchen: With the… Read more »

Food Storage Guide

June 8, 2009
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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… Read more »

Equipment Care and Cleaning Tips

June 1, 2009
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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… Read more »

Standard Weights, Measures, & Temperatures

May 6, 2009
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Whether they want to admit it or not, even the most experienced chefs forget simple things like standard weights and measurement conversions from time to time. Don’t feel bad if you don’t remember how many tablespoons are in a cup or how many ounces are in a pound. You’re not alone! Below are a few… Read more »

Stainless Steel Flatware 101

April 30, 2009
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Have you ever wondered what differentiated 18/0, 18/8, and 18/10 stainless steel flatware? Flatware is just flatware and stainless steel is just stainless steel, right? Actually, the decor of your food service establishment, the price of your menu items, and most importantly your budget will determine the quality of the stainless steel flatware you purchase.… Read more »

Need Help Sizing Your Tablecloths?

April 29, 2009
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Picking the right tablecloth color or pattern can be a daunting task. There seem to be so many options for someone looking to liven up their dining area. Do I want a bright and colorful look? Maybe something more muted and neutral? Making those decisions seems like a breeze for most people once they realize… Read more »

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