Applying excellent knife skills to menu preparation help differentiate quality of final food/dishes of a professional chef from a practitioner in that a professional would cut vegetables precisely and uniformly while novice would cut haphazardly and possibly in large chunks.
What are some practices you can employ to prevent cross-contamination of your knives during long hours of preparation?
Some of the practices used to prevent cross-contamination are:
When shipping for foods:
- Separate raw meat, poultry, and fish from the rest of the goods in your supermarket basket.
- Place these meals in plastic bags to keep juices from leaking on other foods.
- It is also important to keep these goods apart from other foods at the checkout counter and in your grocery bags.
When preparing food:
- Hands and surfaces should be washed often. Bacteria may spread across the kitchen and contaminate cutting boards, cutlery, and countertops. To avoid this:
- Hands should be washed with soap and hot water before and after handling food, as well as after using the restroom, changing diapers, or handling pets.
- Wipe up spills on kitchen surfaces with hot, soapy water and paper towels or clean cloths. Wash textiles often on your washing machine's hot cycle.
- After preparing each food item and before moving on to the next, wash cutting boards, plates, and counter surfaces with hot, soapy water.
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