GENERAL EQUIPMENT RULES p. 32 Food Equipment Can Be Dangerous Not All Models Are Alike Cleaning Is Part of the Operating Procedure Conserve Energy Your Hands are the Best Tools NEED TO BE FAMILIAR WITH NAMES OF AND BASIC PROCEDURES FOR USING ALL LARGE EQUIPMENT SHOWN DURING KITCHEN TOUR
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NEED TO BE FAMILIAR WITH NAMES OF
AND BASIC PROCEDURES FOR USING ALL
LARGE EQUIPMENT SHOWN DURING KITCHEN TOUR
* CONNECTIVE TISSUES
* SOLID VS. LIQUID
* SMOKE POINT, FLASH POINT
Follow the same procedures as those for
Store at 0ºF (–18ºC) or colder.
Keep well wrapped.
Thaw in refrigerator, and do not refreeze.
Store on crushed ice or refrigerate at 30ºF to 34ºF
Wrap fish or leave in original moisture-proof wrap.
Use fish within 48 hours of receiving.General Guidelines for Handling and Storing Fish
Mollusks should have tightly closed shells,
which indicates they’re alive. Do not store on ice.
Crustaceans' legs and claws should move
slightly. Shrimp should be solidly frozen and
smell sweet, not fishy.
Specifications should include: