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Kitchen deep cleaning is a thorough and detailed cleaning process that focuses on hard-to-reach areas and surfaces in a commercial kitchen.

• Kitchen deep cleaning involves cleaning and sanitizing all kitchen equipment, surfaces, and storage areas.

• It includes cleaning areas that are often overlooked during regular cleaning, such as behind appliances and under counters.

• Deep cleaning also involves removing grease buildup, d...read more

HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive approach to food safety.

• HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

• It involves identifying potential hazards i...read more

Different types of cutting techniques used in food preparation.

• Various cutting techniques include chopping, dicing, slicing, mincing, julienning, and chiffonade.

• Each cutting technique produces different shapes and sizes of food pieces.

• For example, chopping results in rough, irregular pieces, while julienning creates long, thin strips.

• The choice of cutting technique depends on the recipe and desired presentation of the

Food serving temperature is crucial for food safety and quality.

• Food should be served at the correct temperature to ensure safety and quality

• Hot foods should be served at 140°F or above

• Cold foods should be served at 40°F or below

• Use food thermometers to check temperatures regularly

• Examples: Serve hot soups at 160°F, serve salads at 35°F