Food Prep

Using bulk food canning supplies has the potential to save costs and reduce prep time while delivering the perfect taste of freshly picked fruits and vegetables year-round. Canning equipment and accessories are versatile enough to be used by small stores preserving signature jams and jellies as well

Commercial baking pan liners save operators money by eliminating the labor time and cleaning costs associated with greasing and washing baking pans. When it comes to labor and cost savings, pan liners are a chef's best friend. They are one of the greatest inventions since sliced bread!

A delicious salad starts with a quality salad spinner. Salad spinners gently spin lettuce and leafy greens to remove excess water after washing, keeping your salad crisp and fresh. They feature a drainage insert so water can quickly and easily drain to the bottom of the spinner and remain separate f

Cheese, a widely cherished ingredient in the culinary world, has a rich history and is an integral part of almost every cuisine worldwide. Different types of cheese are made from varying milk, methods, and aging times and processes. Cheese is used in thousands of different applications, from sophist

Making your own freshly ground beef or sausage is one way you can set your restaurant apart from the competition. Any establishment where meat is prepared, from a butcher shop to a deli counter, will likely want to have at least one commercial meat grinder available for use. Finding the best meat gr

Finding the right work tables for your business is pivotal to your kitchen's efficiency. Tables come in dozens of sizes with a variety of options, including undershelves and backsplashes, and can have square, rounded, or countertop corners to accommodate virtually every need. If you know the specifi

A food processor can help reduce prep time and labor costs in virtually any commercial kitchen. Just one processor can puree soups, grind meat, and knead dough with the proper attachments, making it an incredibly versatile and valuable appliance. Be sure to check out our commercial food processor re

Whether you're deciding to open an ice cream shop or adding ice cream to your menu to boost profits, our selection of commercial ice cream machines ensures there's a perfect fit for your unique business. This guide will go over the types of ice cream machines and how to choose the right one based on

No matter what type of knife you own, it's essential to keep it sharp for the best results. Sharp knives make food prep easier and require less pressure to achieve your desired cuts, contributing to a safe kitchen environment. If you aren't familiar with knife sharpeners, it can be difficult to dete

No matter what kind of restaurant, bakery, or business you operate, kitchen timers are essential for any kitchen. We offer kitchen timers with a wide range of features including alarms, flashing lights, and memory recall, making it easy to find the timer that matches your chef’s preferences. These t

Reducing food waste and spoilage is crucial to any food service operation, and a vacuum sealer is an excellent method for eliminating waste. Vacuum-packed products can last up to three to five times longer than non-packaged foods. They will also taste fresher because you're removing most of the fact

Fresh cut fries are a big moneymaker for anyone in the foodservice industry. From concessions, to bars, to casual restaurants, customers are always looking for good fries to complement their meals or munch on as a midnight snack. A french fry cutter is the perfect way to reduce prep time, ensure uni

If you run a food service business or cafeteria, you must educate yourself on common food allergens and how to prevent allergic reactions. Studies show that roughly 2% of adults and 5% of infants and young children in the United States suffer from food allergies, and around 30,000 consumers require emergency room treatment for allergic reactions to food each year. Keep reading to learn more about food allergies, allergen labeling, and how to protect your patrons. Shop All Allergy Preventing, Color-Coded Kitchen Supplies Navigate to the allergen information that interests you with the following links: Intro to Food Allergies Cross-Contamination Cross-Contact The Big 9 Food Allergens Allergen-Safe Restaurant Menus Allergen-Safe Restaurant Supplies FALCPA Compliance Allergen-Safe School Foodservice Understanding Food Allergies The Centers for Disease Control (CDC) reports that the number of individuals with food allergies has continued to rise during the past decade. Additionally, according to ServSafe, half of the fatal episodes from allergic reactions to food occur outside of the home. However, there is currently no legislation stating that restaurants must accommodate customers with food allergies. While safely serving patrons with food allergies may seem complicated and risky, there are several ways to earn their trust. Start by understanding specifically what their allergen is and deciding whether your restaurant can safely prepare their meal. It's also essential to ensure proper communication between your front- and back-of-house staff regarding a customer's particular allergy. Finally, you must be knowledgeable about your ingredients and know how to read their labels to detect any known allergens. What Is Cross Contamination? Cross-contamination is at the root of most foodborne illnesses and is caused when bacteria and other microorganisms contaminate foods during storage and preparation. Unlike cross-contact, in most cases, proper cooking of contaminated food will reduce or eliminate the chances of foodborne illness. Here are some of the most important steps you can follow to limit the chances of cross-contamination: Keep meat and seafood sealed: Store raw meat and seafood on the bottom shelf of your refrigerator in a sealed container or bag to ensure juices don't drip onto other foods. Keep produce organized: Store washed produce in clean, color-coded storage containers, rather than placing them back into their original packaging. Color code equipment: Use color-coded kitchen equipment when preparing foods. Equipping your kitchen with HACCP color-coded knives and other utensils can help you avoid cross-contamination and ensure proper food handling. For example, green knives can be designated for fresh produce, while red can be designated for raw meat. What Is Cross Contact? Cross-contact is defined as the transfer of an allergen from food containing the allergen to a food that doesn't contain the allergen. When different foods come into contact with one another, their proteins mix. At that point, each food contains trace amounts of the other food that are usually too small to be seen with the naked eye. Important note: Unlike cross-contamination, cooking does not eliminate or reduce the likelihood of a person with a food allergy reacting to the contaminated food. How to Avoid Cross Contact There are many easy ways to avoid cross-contact at your foodservice establishment. 1. Practice Proper Sanitation Ensure your staff is washing, rinsing, and properly sanitizing cookware, utensils, and equipment after they've handled a food allergen. Using soap and water is a must, as simply wiping leftover food from surfaces doesn't completely remove the allergen. Additionally, your prep cooks and chefs should wash their hands and change gloves before coming into contact with known allergens. 2. Use Separate Equipment Your employees should also be using separate equipment to prepare meals for customers with food allergies. This includes fryers, grills, flattops, blenders, and other machines, all of which can become contaminated with leftover allergens when not cleaned properly. This is especially important between shifts, as some breakfast foods cooked with particular equipment may contain allergens that lunch foods cooked with that same piece of equipment do not. 3. Create a Serving Plan Once an allergen-sensitive customer's meal is ready to serve, it's important to have a serving plan in place. Consider using a different colored bowl or plate to designate their meal, and you can also use a colored ticket or food marker to indicate special handling. Most importantly, ensure your servers are delivering allergen-sensitive meals separately. Employees will usually bring several plates to the table at the same time near one another, but this delivery method cannot be used when serving guests with food allergies. The Big 9 Allergens While there are over 160 known sources of food allergens, a small group of allergens known as the "Big Nine" are responsible for a whopping 90% of all food allergy reactions. Consumption of these foods by affected individuals is the most likely to result in severe or life-threatening allergic reactions. 1. Dairy Milk A dairy milk allergy is one of the most common food allergies in infants and young children. Individuals who are allergic to cow's milk should also avoid milk from other domestic animals. If you operate a coffee shop, discover the best non-dairy creamers for coffee. Common Sources of Dairy Allergens Buttermilk Cheese Pudding Sour cream Unexpected Sources of Dairy Allergens Caramel Chocolate Lunch meat Steaks 2. Eggs Many people are also allergic to eggs, including young children. The whites of an egg contain the proteins that cause allergic reactions, but sensitive individuals need to avoid eggs altogether since it's impossible to completely separate the whites and yolks. Common Sources of Egg Allergens Baked Goods Macaroni Marshmallows Mayonnaise Unexpected Sources of Egg Allergens Foam topping on drinks Lo mein noodles Batter fried foods 3. Peanuts Peanuts are different from tree nuts, such as walnuts, almonds, and cashews. Instead, they grow underground and are in the same family as beans, peas, lentils, and soybeans. Peanuts and tree nuts often come into contact with one another during the manufacturing and serving processes. Common Sources of Peanut Allergens Baked goods Candy Peanut butter Mixed nuts Unexpected Sources of Peanut Allergens Chili Egg rolls Pancakes Meat substitutes 4. Tree Nuts Tree nuts include cashews, pistachios, hazelnuts, walnuts, Brazil nuts, almonds, and coconuts. Most individuals who are allergic to one kind of tree nut are also allergic to other types. Tree nuts and peanuts often come into contact with one another during the manufacturing and serving processes. Common Sources of Tree Nut Allergens Nut butter Pesto Artificial nuts Milk alternatives Unexpected Sources of Tree Nut Allergens Cereals Energy bars Flavored coffee Italian sausage 5. Fish Over 50% of people who are allergic to one type of fish are also allergic to other types of fish. Affected individuals should avoid seafood restaurants and fish markets, as there is a high risk of cross-contact at these places. Common Sources of Fish Allergens All types of fish Unexpected Sources of Fish Allergens Barbeque sauce Caesar dresing Meatloaf Worcesterchire sauce 6. Shellfish Shellfish fall into two groups: crustacea (shrimp, crab, lobster) and mollusks (clams, mussels, oysters, scallops). Crustacea are responsible for the majority of shellfish reactions, which are usually severe. Being allergic to shellfish doesn't always mean an individual is also allergic to fish, but they should still exercise caution. Common Sources of Shellfish Allergens Crustaceans Mollusks Unexpected Sources of Shellfish Allergens Asian dishes Foods with fish sauce as a flavor base sauce 7. Soy A member of the legume family, soybeans alone are not typically found in American diets. However, they're frequently used in processed food products and form the basis of many meat substitutes. Common Sources of Soy Allergens Edamame Soy sauce Tofu Tempeh Unexpected Sources of Soy Allergens Canned tuna Processed meat Crackers Canned soups 8. Wheat The final member of the Big Nine is wheat, which is also at the root of gluten intolerance. If your guests are allergic to wheat, use gluten-free ingredients and alternate grains like barley, quinoa, rice, and rye. Common Sources of Wheat Allergens Bread Couscous Flour Seitan Unexpected Sources of Wheat Allergens Ice cream Gyros Imitation crab Marinara sauce Processed meat 9. Sesame Sesame is the latest allergen to join the Big Nine. The proteins present in sesame seeds are the main culprits responsible for eliciting allergic reactions, and individuals with a sesame allergy avoid all products containing sesame seeds, sesame flour, and sesame oil. Affected individuals should also be cautious when consuming baked goods, as sesame seeds are commonly used in bakeries and may come in contact with other baking ingredients. Common Sources of Sesame Allergies Baked goods Chips Asian dishes Mediterranean dishes Unexpected Sources of Sesame Allergies Salads Margarine Noodles Processed meat How to Prevent Food Allergies in Restaurants A concise restaurant menu is your first line of defense in protecting guests with food allergies, so be sure to craft yours accordingly. Consider doing the following: Use text, icons, and other abbreviations on your menu to denote the Big Nine. Provide a general restaurant menu disclaimer for food items that cannot be altered to accommodate food allergies. For example, say, "All fried items are prepared in oil that is also used to cook shellfish, fish, and breaded items." Offer substitutions like gluten-free rolls, dairy-free creamer, and dishes prepared with vegetable oil, rather than peanut oil. Market allergy-friendly meals by specifically denoting them on your menu and menu boards. Include a notice on your menu and menu boards that reads, "Before placing your order, please inform your server if a person in your party has a food allergy." Allergy Preventing Restaurant Supplies To keep your restaurant safe for customers with allergies, always use color-coded kitchen supplies. These can range from knives and containers to tongs and measuring cups, so it's essential to take stock of your entire inventory before purchasing allergen-safe kitchen tools. Purple products are most commonly used to prepare meals for guests with food allergies. To eliminate the risk of cross-contact, designate equipment to be used only for allergen-sensitive meals and ensure it's labeled and stored separately. FALCPA Compliance If you're a food supplier, you must stay in compliance with FALCPA (Food Allergen Labeling and Consumer Protection Act) requirements. Keep reading to learn more. What Is FALCPA? FALCPA requires that any food regulated by the Food and Drug Administration (FDA) be labeled in a specific way to identify any of the "Big Nine" allergens. This makes it easy for consumers and restaurateurs to quickly determine common allergens. FALCPA is an amendment to the Federal Food, Drug, and Cosmetic Act and applies to all food products labeled on or after January 1, 2006. How FALCPA Impacts Your Business If you run a retail or foodservice establishment that packages, labels, and sells products for human consumption, FALCPA labeling applies to your business. The FDA sometimes conducts inspections of foodservice businesses and also has the authority to make companies recall products with undeclared food allergens. Below, we've listed examples of how these labeling practices can apply to your business: Packaged goods: FALCPA labeling applies to all packaged, bottled sauces, or conventional foods other than USDA-regulated foods. Additives and ingredients: Flavors, colors, and additives that contain any Big Nine allergens must be labeled appropriately. Health products: Any vitamins, dietary supplements, or medical foods must be properly labeled in accordance with FALCPA guidelines. Additional products: Infant foods, items in vending machines, and packages labeled for individual sale must be labeled as required. Businesses that do not comply with FALCPA labeling requirements can be subject to the civil and criminal penalty provisions of the Federal Food, Drug, and Cosmetic Act. Any products with undeclared allergens will also be subject to recall. Companies that believe their food product should be exempt from FALCPA can petition the secretary of Health and Human Services with scientific evidence to back up their claim. FALCPA Allergen Labeling To meet FALCPA labeling requirements, the common or usual name of an ingredient (i.e. buttermilk) that is a major food allergen must identify the allergen’s food source name (i.e. milk). Otherwise, the allergen’s food source name must be declared at least once on the food label in one of two ways: In parentheses: Following the name of the ingredient, list the allergen in parentheses. For example, "Lecithin (soy), Flour (wheat), and Whey (milk)." In a statement: Immediately after or next to the ingredients, include a “contains” statement such as "Contains Soy, Wheat, and Milk." Adhering to FALCPA labeling requirements not only keeps your customers safe but also helps protect your business from potential liabilities. FALCPA Exemptions Generally, meat, poultry, and alcoholic beverages aren't subject to FALCPA labeling. Meat, poultry, and most egg products are already regulated by the United States Department of Agriculture (USDA), and the Alcohol, Tobacco Tax, and Trade Bureau monitor alcoholic beverages and tobacco items. Similarly, fresh fruits and vegetables, highly-refined oils derived from a member of the Big Nine, and food placed in containers in response to a person's order are exempt from FALCPA labeling. How to Prevent Allergic Reactions in School Foodservice To prevent allergic reactions in schools, you must adhere to local codes and regulations. Certain federal laws mandate that schools must provide appropriate accommodations, substitutions, and services to children with life-threatening food allergies. Similarly, life-threatening food allergies may be considered a disability. Children are more susceptible to food allergy reactions in school settings. The CDC reports that 16-18% of children with food allergies have had allergic reactions due to the accidental ingestion of allergens while at school. Additionally, 25% of food-induced anaphylaxis reactions in schools occur among students without a previous food allergy diagnosis. How to Prevent Allergic Reactions on Your Campus To ensure students stay safe in your school cafeteria or at any off-campus school-sponsored activities, be sure to take the following steps: Develop a plan: Identify students with allergies and develop a written management plan for addressing allergic reactions that includes medication protocols. Request documentation: Collect the proper documentation from allergen-sensitive students, including a diet prescription from a licensed healthcare provider. Follow protocol: Effectively execute your school's management plan if a student experiences an allergic reaction on school grounds. Additionally, you can avoid cross-contact at your cafeteria's serving line by: Placing allergen and nutrition cards on food shields and sneeze guards. Use proprietary guards to eliminate cross-contact. Don't use the same ladle, tongs, scoop, or other utensils to serve more than one specific dish or ingredient. Knowing how to protect your school, university, or daycare students from known food allergens and being ready to effectively address potential reactions is essential to running a successful educational facility. Accommodating patrons with food allergies is not only a matter of public health and safety, but it can also provide increased revenue opportunities. You can easily earn your customers' trust by offering ingredient substitutions, managing cross-contact, and including accurate food allergy disclaimers. Doing so will help your guests feel comfortable as they dine at your establishment and keep them coming back for years to come!

Spatulas are versatile kitchen tools that are essential for any commercial kitchen. Whether you're flipping pancakes, sauteing vegetables, or icing a cake, having the right spatula for the job can make all the difference. This guide explores the different types of spatulas, including their uses and

Food processors are multi-functional units that allow you to perform a variety of different food prep tasks all with the same equipment. Whether you’re chopping or slicing, grinding or pureeing, our food processor comparison will help you find the model you need. Batch bowl processors collect food a

Offering customers a hot, delicious hot dog on a summer's day is an easy way to boost impulse sales at your concession stand, convenience store, or stadium. With a hot dog roller grill or hot dog steamer you can do just that! However, it's important to know which piece of hot dog equipment is right

In this meat slicing guide, we will explore everything you need to know about meat slicers, helping you improve the efficiency of your foodservice establishment and select the best meat slicer for your needs! Be sure to check out our commercial meat slicer reviews as well!

With numerous innovative features and attachments, commercial mixers are some of the most useful and versatile pieces of equipment you can invest in! To aid you in selecting the best commercial mixer, this guide will go over the types of mixers and their uses, mixer purchasing considerations, and wh

Wondering where to buy a food scale that's right for your business? From the kitchen to the market, or even at your loading dock, a food weight scale helps save time and money. Commercial scales can be grouped into four main categories, each suited for specific needs. Read this guide to help you dec

Have you ever wanted to create your own jerky? Or dry citrus for cocktail garnishes? If so, a food dehydrator might be just what your business needs. A dehydrator is a useful tool for creating new menu items and reducing food waste. Our comprehensive dehydrator buying guide will take you through how

Have you ever wanted to create your own jerky? Or dry citrus for cocktail garnishes? If so, a food dehydrator might be just what your business needs. A dehydrator is a useful tool for creating new menu items and reducing food waste. Our comprehensive dehydrator buying guide will take you through how

Whether it's used to serve a big or small scoop of ice cream, cookie dough, or mashed potatoes, every foodservice establishment needs a scoop, disher, or even both. These essential kitchen tools help with portion control to reduce food waste, while also providing an easy way to serve food without sa

Compare machine specifications and customer reviews to choose which commercial meat grinder is ideal for you. All of our grinders are built to withstand daily use in a commercial kitchen, so you can crank out your famous meats. Whether you're making a few hamburger patties per week or hundreds of sa

No matter what type of restaurant you operate, mixing bowls are an essential tool for any chef. Use our mixing bowl comparison to find the bowl that best fits the foods you serve and the preferences of your staff. We offer bowls made from a wide range of materials including stainless steel, glass, a

Establishing a strong receiving procedure for food deliveries is vital for a successful restaurant operation. In addition to purchasing from approved suppliers, following the correct receiving practices ensures the safety and quality of the food you serve. Mistakes during the receiving process can lead to food waste, financial losses, and customer dissatisfaction. This comprehensive guide will go over what should be done once a delivery arrives, from inspecting to rejecting items. Click below to learn about restaurant receiving procedures: Tools for Receiving Receiving Inspection Checklist How to Check Food Temperatures for Receiving Restaurant Receiving FAQ Tools for Receiving Food Having the right tools on-hand for your food deliveries is essential to ensure the smooth and efficient flow of goods into your establishment. Designate a specific area in your restaurant for receiving shipments. This area should be clean, well-lit, and well-ventilated. It should also be equipped with shelves or racks to store received items temporarily. By taking the time to organize and equip your receiving area, you can streamline the process and minimize errors. Here are some tools that should be provided to your staff when receiving and inspecting food: Scales: Make sure to have a reliable scale in your receiving area. Accurate weighing of incoming items is crucial for inventory control and cost management. Thermometers: Maintaining proper food temperatures is vital for food safety. Provide your staff with food thermometers to check the temperature of perishable items upon arrival. Box cutters and scissors: These tools are essential for opening packages and inspecting goods. Make sure your receiving area is equipped with a sufficient number of box cutters and scissors. Train your staff on how to properly use box cutters to prevent hand injuries. Gloves and hairnets: To maintain sanitary conditions during the receiving process, provide your staff with disposable gloves and hairnets if necessary. This will help prevent cross-contamination and ensure food safety. Receiving Inspection Checklist There are various things to look out for when receiving a food delivery, including the vehicle, food quality, and temperatures. Deliveries should be received when your staff has enough time to inspect them and should be accepted by employees trained in food handling and receiving procedures. Use this checklist as a guide during the receiving process on what to check for when a delivery arrives and when to approve and reject items. Inspect the Vehicle The receiving process starts with a visual inspection of the food delivery truck. This step ensures that the products you receive are not compromised during the transportation process, ultimately safeguarding the quality and safety of the food you serve to your customers. If there are any problems during your inspection, reject the delivery. Here are a few key points to keep in mind during this process: Check for signs of temperature abuse: Make sure refrigerated or frozen items are stored in their designated compartments and their temperature is within the safe range. Look out for signs of thawing, such as condensation or ice crystals, as these could indicate temperature abuse during transportation. Look for signs of contamination: Inspecting the vehicle also involves examining the overall cleanliness and condition of the delivery truck. Ensure the interior is well-maintained and free from visible signs of dirt, pests, or other contaminants. Pay attention to the storage areas where the food products are kept, as these should be clean, organized, and free from any potential sources of contamination. Inspect Food Quality By implementing a thorough food quality check during the receiving process, you can maintain high food safety standards and ensure that only the freshest ingredients make their way into your dishes. Here are some important things to look for when checking the quality of your incoming food: Ice crystals on frozen food: Ice crystals are usually a sign of time-temperature abuse and can indicate that the product has thawed and refrozen. It is best to reject any frozen items that exhibit this characteristic. You should also reject frozen items with fluid or water stains on the packaging or case bottoms. Strange or abnormal color or smell: Pay attention to the color and smell of your food products. Any strange or abnormal coloration, such as discoloration or browning, can be a sign of spoilage. Similarly, any unusual or unpleasant odors can indicate that the product is no longer fresh. In such cases, the affected items should be rejected. Strange or abnormal texture: Visually inspect the texture of meat, poultry, and fish. Reject items that are slimy, sticky, or dry as well as items that have soft flesh that leaves an imprint when you touch it. Moisture on Dry Goods: Even dry goods can be susceptible to moisture, which can lead to mold growth and spoilage. When receiving dry goods, such as flour, rice, or cereal, check for any signs of moisture, including clumping, unusual textures, or water stains on the packaging. Reject any items that show such signs, as they may contain mold or other contaminants. Mold: Mold growth is a common issue that can affect various food products. When receiving perishable items, such as fruits, vegetables, or bread, carefully inspect them for any visible signs of mold. Mold can range in color, from green and blue to white or black. If you discover mold on any products, it is imperative to reject them to avoid potential health hazards. Inspect the Temperature One crucial step in the restaurant receiving process is checking the temperature of perishable and potentially hazardous foods upon delivery. This is especially important for foods more susceptible to bacterial growth and spoilage due to temperature fluctuations. Measure the temperature of perishable items using a food thermometer to ensure that they are delivered within safe temperature ranges. If a shipment of food is received in the danger zone, it should be rejected and returned to the supplier. Perishable items that must be inspected include: Cold TCS foods: Meat, poultry, dairy, and egg products are all TCS foods that must arrive at or below 41 degrees Fahrenheit (5 Celcius) to ensure their freshness and safety. Live shellfish: Live shellfish, such as clams, mussels, and oysters, should be received at a temperature of 45 degrees Fahrenheit (7 Celcius) or lower. The shellfish should be cooled to 41 degrees Fahrenheit (5 Celcius) or lower within four hours of receiving it. Shucked shellfish: If you're receiving shucked shellfish, like oysters or scallops, it's important to ensure they are delivered at a temperature of 45 degrees Fahrenheit (7 Celcius) or lower. The shellfish should be cooled to 41 degrees Fahrenheit (5 Celcius) or lower within four hours of receiving it. Shell eggs: Shell eggs, which are just fresh eggs in the shell, should be received at an air temperature of 45 degrees Fahrenheit (7 Celcius) or lower. This temperature range is a crucial part of egg food safety to prevent the growth of Salmonella, a common bacteria found in eggs. Milk: Dairy-based milk should be received at a temperature of 45 degrees Fahrenheit (7 Celcius) or lower. Hot TCS food: Any hot TCS food, such as cooked meats, soups, or sauces, should be received at a temperature of 135 degrees Fahrenheit (57 Celcius) or higher. Frozen food: Frozen food items, including vegetables, meats, or pre-made meals, should be frozen solid when received. They should be received and stored at a temperature of 0 degrees Fahrenheit (-18 Celcius) or lower. This temperature range helps to maintain the integrity of the frozen products, ensuring they remain safe and free from freezer burn. Inspect Packaging Another crucial step in your receiving procedures is to check the items' packaging. Properly inspecting the packaging ensures that the products you receive are in good condition and safe for use. Here are a few key factors to consider when checking the packaging: Check for signs of damage: Carefully examine the packaging for any signs of damage, including tears, punctures, or holes. Packaging, whether it contains food or non-food items, should be intact and clean. If it is not, reject the item and address the issue immediately with the delivery driver or supplier. Reject cans with missing labels, bulging ends, rust, or severe dents. Items packaged in a reduced-oxygen environment that are bloated or leaking, items with broken cartons or seals, and items that appear to be tampered with or repackaged should also be rejected. Check for liquids: Reject any items that are leaking, damp, or have water stains as this indicates the packaging was wet at some point. Check for signs of pests: Pests, such as rodents or insects, can cause significant damage to your food supply and contaminate your products. Check for any signs of pest infestation, including chew marks, droppings, or live insects. If you notice any indications of pests, it is important to reject the entire shipment to prevent contamination in your restaurant. Check expiration dates: The date should be clearly labeled on an item’s packaging. Expired items or items past their use-by date should never be accepted, as they may pose health risks to your customers. It is important to rotate your stock accordingly to prevent the use of expired products and reduce food waste. Check Documents One important aspect that cannot be overlooked in your receiving procedure is the checking of documents. These documents serve as crucial records of the items being delivered and help ensure the quality and safety of the ingredients used in your establishment. Below we’ve highlighted some key documents to check for every delivery as well as specific documents to check for certain types of products. Invoice: The invoice is the most basic document that accompanies any food delivery. It provides a detailed breakdown of the items ordered, their quantities, and their prices. By cross-checking the invoice with the actual items received, you can ensure that you are being billed correctly and that you have received all the items you ordered. Shellfish with Shellstock Tags: When receiving shellfish, it is important to check for shellstock tags. These tags provide information about the source of the shellfish, including when and where they were harvested. By verifying the tags, you can ensure that the shellfish meets the necessary safety standards and has been properly handled. Raw or Partially Cooked Fish: Fish that will be consumed raw or partially cooked must indicate that it was frozen correctly before being received. This information is vital because proper freezing kills parasites that may be present in the fish. This will help ensure that you are receiving fish that meets food safety standards and is safe for consumption. Farm-Raised Fish: Farm-raised fish have become increasingly popular in the restaurant industry. When receiving farm-raised fish, check the documentation to ensure it was raised to FDA standards. How to Check Food Temperatures for Receiving Now that you know the temperatures to receive perishable foods, you may wonder what the proper method of taking these temperatures is. Utilize a thermometer during receiving to ensure food items are at the appropriate temperature. In case you're unsure of how to use one, we will guide you on the precise locations to insert it for the most accurate reading. Meat, poultry, and fish: Insert the thermometer stem or probe into the thickest part of the food (usually the center). Reduced-oxygen packaging (ROP), MAP, vacuum-packed, sous vide, and frozen food: Insert the thermometer probe or stem between two packages, being careful not to puncture either package. If the package allows, you can fold it around the stem or probe. Other packaged food: Open the package and insert the thermometer stem or probe into the food. Fully submerse the sensor area into the food and be careful not to touch the packaging to ensure an accurate reading. Restaurant Receiving FAQ If you're still looking for answers, check out some common restaurant receiving questions below: Which Items Should Be Stored First? When receiving a food delivery, cold foods should be put away and stored first. This is to prevent the foods from lingering at hazardous temperatures and reduce the risk of foodborne pathogens. What If I Need to Reject an Item? If a food item fails to meet your standards during the inspection, separate it from the accepted items and tell the delivery driver what is wrong with it. Log the rejected item on your receiving report and adjust your invoice accordingly. When Are Key Drop Deliveries Allowed? Key drop deliveries are a convenient way for restaurants to receive deliveries when they are closed or unable to be present at the time of delivery. Key drop deliveries must be inspected once a manager or food hander arrives at the operation and must meet the following criteria to be accepted: Items are stored correctly as refrigerated, frozen, or dry goods and maintain the required temperatures. Items are not contaminated and are protected from contamination. Items are honestly presented. Back to Top Effective receiving procedures are essential for any restaurant looking to streamline operations, maintain quality control, and optimize inventory management. By implementing a systematic approach to receiving deliveries, you can ensure accuracy, efficiency, and cost savings while also fostering strong supplier relationships and demonstrating compliance.

Whether you own a candy store, bakery, restaurant, or catering business, knowing how to properly melt chocolate is essential for creating delectable desserts, coating fruits, or decorating pastries. There are three common methods for melting chocolate: on the stove, with a chocolate melter, and in the microwave. We’ll walk you through each method to help you achieve professional and eye-catching results. Shop All Melting Chocolate Click below to learn more about chocolate melting methods: Melting Chocolate on the Stove Melting Chocolate With a Chocolate Melter Melting Chocolate in the Microwave How to Temper Chocolate Best Chocolate for Melting Choosing the right type of chocolate is crucial for achieving the perfect consistency and flavor when melting chocolate. The best chocolate for melting is a couverture type which features a high percentage of cocoa butter. Couverture chocolate contains at least 32 percent cocoa butter, higher than that of baking or eating chocolate, which allows the chocolate to melt smoothly and evenly. It is ideal when working with strawberries, cookies, cakes, or creating molded candies due to its smooth texture and rich taste. Top-quality semisweet and bittersweet chocolates are also excellent choices for melting, as they often meet the high percentage of cocoa butter required and have a balanced sweetness. For convenience and ease of melting, chocolate chips are the ideal size. They are designed to melt quickly and evenly, making them a popular choice for bakers and chocolatiers. If you prefer using chocolate bars, it is recommended to chop them into smaller pieces before melting. This ensures that the chocolate melts at a consistent rate and prevents any clumps or chunks from forming. Best Way to Melt Chocolate There are a few methods you can use when melting chocolate. To achieve the most consistent and desirable result, the best practice is to use a double boiler or chocolate melter. You can use a microwave if you’re short on time, but this method requires more care to keep the chocolate from burning. Chocolate is very prone to scorching and seizing, so it is important to warm it gently regardless of the method you choose. We’ll walk you through the chocolate melting methods so you can pick which one works best for you. How to Melt Chocolate on the Stove Melting chocolate on the stove is a popular method used by professional chefs and commercial bakers to achieve smooth and perfectly melted chocolate. This method requires a saucepan and bowl or double boiler, a specialized pan with two compartments, which provides gentle heat through steam. Follow these steps to learn how to melt chocolate in a double boiler: Add water: Fill the bottom compartment of the double boiler or a saucepan with water, making sure it is about 1/3 full, and place it over low heat. Place bowl over pan: Set the top compartment of a double boiler over the water-filled pan. If you don't have a double boiler, you can create one by placing a heat-proof bowl on top of a saucepan filled with water, making sure the water does not touch the bottom of the bowl. Add chocolate: Place chopped chocolate or chocolate chips in the top compartment or heat-proof bowl and set it over the simmering water. The steam generated from the water gently heats the chocolate, ensuring a gradual and controlled melting process. Stir occasionally: With a heat-proof spatula, stir the chocolate gently as it melts. Avoid using a wooden spoon, as any trapped moisture can cause the chocolate to seize (become grainy and thick). Monitor the temperature: To ensure you don't overheat the chocolate, use a candy thermometer to monitor the temperature. The ideal temperature for melting chocolate is between 104 and 113 degrees Fahrenheit depending on the type of chocolate. Remove the chocolate from the heat source when it reaches the desired temperature. Stir and cool: Once the chocolate has mostly melted, remove it from the heat and continue stirring until it is smooth and glossy. This process helps to melt the remaining chocolate and cool it gradually to prevent it from overheating and scorching. How to Melt Chocolate With a Chocolate Melter For large-scale chocolate melting, commercial kitchens often rely on chocolate melters. These specialized appliances are designed to melt chocolate quickly and efficiently. Chocolate melters typically feature a stainless steel basin or a removable insert that holds the chocolate. The basin is heated through electric or induction technology, maintaining a consistent temperature range ideal for melting, holding, and tempering chocolate. Some melters also come with adjustable thermostats and timers for precise control over the melting process. Refer to the user manual of your chocolate melter to achieve the best results. For most units, you can use the following steps: Prepare the chocolate melter: Make sure your chocolate melter is clean and dry. Any moisture or residue can affect the texture and quality of the melted chocolate. Set temperature controls: Plug in the chocolate melter and set it to the desired temperature. Allow the melter to preheat for a few minutes. Prep the chocolate: While the melter is preheating, prepare your chocolate for melting. Use a sharp knife to chop the chocolate into small, uniform pieces, or use chocolate chips. Melt the chocolate: Add the chopped chocolate to the melter's container or basin. Make sure not to overfill it, as chocolate expands when melted. If a lid is provided, close the lid to retain the heat and prevent any moisture from entering. Stir the chocolate: After a few minutes, open the melter and gently stir the chocolate using a heat-resistant spatula or spoon. Scrape the sides and bottom of the melter to prevent any chocolate from burning or sticking. Monitor the temperature: As the chocolate melts, monitor its temperature using a candy thermometer or a digital thermometer. Ideally, the temperature should be around 110 and 120 degrees Fahrenheit for dark chocolate, and between 104 and 115 degrees Fahrenheit for milk and white chocolate. Set to “keep warm”: Once the chocolate has melted to a smooth and fluid consistency, you can reduce the heat or switch the melter to its "keep warm" setting. This will maintain the chocolate's temperature and prevent it from solidifying. How to Melt Chocolate in the Microwave If you’re short on time, melting chocolate in the microwave can be a convenient option. This method requires careful attention as chocolate can easily overheat and become scorched or grainy. To prevent overheating, it's essential to stir the chocolate thoroughly after each heating interval until it is smooth and fully melted. We’ll guide you through the steps on how to melt chocolate in the microwave: Prep the chocolate: To ensure even melting, break the chocolate into smaller pieces. This will help the chocolate melt more quickly and evenly in the microwave. Microwave in short bursts: Place the chocolate pieces in a microwave-safe bowl and microwave for 30 seconds. After each interval, remove the bowl from the microwave and stir the chocolate with a dry spoon or spatula. Reduce the intervals: Repeat until the chocolate is almost completely melted. As the chocolate melts, reduce the microwave time to 15-second intervals to avoid overheating. Stir until smooth: Once the chocolate is almost melted, continue stirring until it becomes smooth and glossy. The residual heat will help melt any remaining chocolate pieces. Use immediately: Once the chocolate is melted, it is ready to be used in your desired commercial application. It will begin to harden as it cools, so you’ll want to use it immediately. Melting Chocolate Tips When it comes to melting chocolate for commercial applications, there are a few essential tips and techniques to keep in mind. By following these guidelines, you can ensure that your chocolate melts smoothly and is ready for use in your culinary creations. Avoid Contact With Water: One of the most important rules when melting chocolate is to avoid any contact with water. Even a small amount of water can cause the chocolate to seize, resulting in a grainy and lumpy texture. Make sure that your utensils, bowls, and work surface are completely dry before you begin melting the chocolate. Use Small Chunks or Chips: To facilitate even melting, it is recommended to chop your chocolate into small chunks or use chocolate chips. Smaller pieces of chocolate will melt more quickly and evenly, reducing the risk of overheating or burning. This is particularly important when using larger quantities of chocolate. Use Heat-Safe Utensils: When melting chocolate, it is crucial to use heat-safe utensils that can withstand high temperatures without melting or warping. Opt for tools such as heat-resistant spatulas or silicone spatulas that can handle the heat of the melting process. Avoid using wooden spoons, as they can retain moisture and affect the texture of the chocolate. Melt on Low Heat: To prevent scorching or burning the chocolate, it is best to use low heat during the melting process. Whether you choose to use a double boiler or a microwave, gentle heat ensures that the chocolate melts slowly and evenly. Avoid using high heat, as it can cause the chocolate to become grainy or develop a burnt taste. Chocolate Melting vs Tempering Two common techniques are often confused regarding preparing chocolate: melting and tempering. While both methods involve heating chocolate, they serve different purposes and yield different results. The difference between melting and tempering chocolate is that melting chocolate is the process of heating it until it reaches a liquid state while tempering chocolate involves heating and cooling chocolate to specific temperatures to stabilize its fat crystals. Tempering chocolate is a more precise and controlled process. It helps give the chocolate a glossy appearance, a smooth texture, and a snap when broken. Tempering is commonly used when making chocolates, truffles, and other confections, as well as for coating fruits, nuts, or cookies. If a glossy sheen and snap are not required for your recipe, you can skip the tempering step when melting chocolate. How to Temper Chocolate Tempering chocolate can help you achieve a smooth and glossy finish for your chocolate creations. We’ll guide you through the steps of tempering chocolate through the seeding method: Melt the chocolate: Start by chopping and melting 2/3 of your chocolate using a double boiler, chocolate melting machine, or microwave. Check the Temperature: Once the chocolate is melted, it's time to check its temperature. Different types of chocolate have different tempering ranges, so it's important to know the specific temperature range for the chocolate you're using. Aim for temperatures between 110 and 120 degrees Fahrenheit for dark chocolate, and between 104 and 115 degrees Fahrenheit for milk and white chocolate. Seed the Chocolate: Remove the chocolate from the heat and add the remaining 1/3 of the unmelted chocolate into the melted chocolate. This introduces stable crystals into the melted chocolate and encourages a smooth and glossy finish. Stir and Cool: Stir continuously until the temperature drops to the desired range, usually between 86 and 90 degrees Fahrenheit for dark chocolate, and 87 degrees Fahrenheit for milk and white chocolate. Tabling Method (Alternative): Instead of seeding the chocolate, some chocolatiers will use the tabling method and pour the melted chocolate onto a cold marble slab. The melted chocolate is scraped and turned until it cools to 78 degrees Fahrenheit. It is then returned to the bowl to be heated to 86 and 90 degrees Fahrenheit for dark chocolate, or 87 degrees Fahrenheit for milk and white chocolate. Test the Tempered Chocolate: To ensure that your chocolate is properly tempered, perform a simple test. Dip a spoon or a knife into the chocolate and set it aside for a few minutes. If the chocolate sets with a smooth and shiny appearance, it is properly tempered. If it appears dull or has streaks, it may need further tempering. Chocolate Melting FAQs We address some of the most common questions about melting chocolate below: How to Melt Chocolate Chips Melting chocolate chips is an essential skill for bakers, pastry chefs, and anyone looking to add a touch of decadence to their desserts. Chocolate chips are the perfect size for melting chocolate quickly and evenly. Use these methods to melt chocolate chips: Double Boiler Method: Use a double boiler or a heat-proof bowl and saucepan to simmer water. Add the desired amount of chocolate chips to the top bowl. Stir the chocolate continuously with a rubber spatula as it melts. The steam from the simmering water will gently heat the bowl, melting the chocolate without scorching it. Once the chocolate chips have completely melted and become smooth, you can remove the bowl from the heat source and use the melted chocolate as desired. Chocolate Melter: To melt chocolate chips using a chocolate melter, simply place the desired amount of chocolate chips into the machine's melting pot. Set the temperature according to the manufacturer's instructions and allow the machine to do its work. The chocolate melter will maintain a consistent temperature, preventing the chocolate from overheating or burning. Microwave Method: Place the desired amount of chocolate chips in a microwave-safe bowl. Microwave the chocolate in short bursts of 15 to 20 seconds on medium power, stirring the chocolate after each interval. This slow and steady approach helps to prevent overheating and ensures that the chocolate melts evenly. Melting Chocolate Brands Stock on reliable chocolate brands to achieve professional-looking results for your menu. Here are some of the best melting chocolate brands for your business: Cacao Barry Melting Chocolate Callebaut Melting Chocolate Godiva Melting Chocolates Guittard Melting Chocolate Regal Foods Melting Chocolate Republica del Cacao Melting Chocolate Valrhona Melting Chocolate Wilton Chocolate Pro Melting Wafers Understanding different methods for melting chocolate is crucial for achieving the desired consistency and quality in your commercial kitchen. Whether you choose to melt chocolate on the stove, with a chocolate melter, or in the microwave, each method offers its own advantages in terms of control, efficiency, and convenience. By selecting the appropriate method based on your specific needs and available equipment, you can ensure that your melted chocolate is perfectly smooth and ready for all your culinary creations like these ruby chocolate truffles.

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The top priority in a commercial kitchen is understanding and enforcing food safety temperatures. Neglecting them can put customers at serious risk of contracting foodborne illnesses. To ensure food safety, foodservice operators and handlers must understand the temperature danger zone and its impacts. We'll explain the danger zone temperature range, which foods are most at risk, and how to prevent food from lingering at hazardous temperatures. Shop All Kitchen Thermometers Click below to learn about the temperature danger zone: Why Is the Danger Zone Important? How Long Food Can Stay in the Danger Zone How to Hold Cold Food How to Hold Hot Food Danger Zone FAQs What Is the Danger Zone for Food? The danger zone refers to the temperature range that accelerates bacteria growth in food. According to ServSafe recommendations (an authority on foodservice training material), food temperatures between 41 and 135 degrees Fahrenheit represent this danger zone (5 and 57 degrees Celsius). Bacteria thrive and multiply most rapidly between temperatures of 70 and 125 degrees Fahrenheit. The longer food sits in the temperature danger zone, the greater the risk that bacteria will grow. Why Is the Temperature Danger Zone Important? When foods are allowed to enter the temperature danger zone, bacteria may grow to unhealthy levels and cause the food to spoil. Dangerous bacteria growth like this may occur without any visible signs that the food is unsafe for consumption. Foods may smell and appear normal but could contain harmful amounts of bacteria that will cause foodborne illness. This is what makes the temp danger zone extremely important. As a food service professional, it’s your responsibility to keep foods out of the danger zone by using approved methods to chill, heat, and store foods. What Is Time Temperature Abuse? Time temperature abuse is the act of allowing foods to stay in the temperature danger zone of 41 to 135 degrees Fahrenheit. Along with cross-contamination, time temperature abuse is a common source of foodborne illness, making it a major health code violation. Foods may become time-temperature abused in three ways: Foods are not held or stored at food safe temperatures Food is not cooked or reheated to the temperature required to eliminate possible pathogens Hot food is not cooled properly before being placed in cold storage What Are TCS Foods? TCS stands for time/temperature control safety. Foods that require strict time and temperature control are considered TCS foods. Pathogens love TCS foods because they present an ideal environment for germs to grow and spread. Preventing TCS foods from entering the danger zone and becoming time-temperature abused is a critical food safety practice. These are the high-risk TCS foods that should be closely monitored at all times: Milk and dairy products Meat and poultry Fish, shellfish, and crustaceans Shell eggs Baked potatoes Cooked rice, beans, and vegetables Tofu, soy protein, or other plant-based meat alternatives Sprouts and sprout seeds Cut tomatoes, melons, and leafy greens Untreated garlic and oil mixtures How Long Can Food Stay in the Temperature Danger Zone? ServSafe states that 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger zone. After the 4-hour limit, foods are considered spoiled and must be thrown away. Within the 4-hour time limit, foods can be consumed, reheated, or chilled to bring them back to food safe temperatures. Checking temps every 2 hours allows for a greater window to perform any necessary corrective actions. How to Keep Food Out of the Danger Zone Kitchen thermometers are the key to keeping foods out of the temp danger zone. By monitoring and recording food temperatures regularly, you can prevent foods from becoming time-temperature abused. This is imperative while prepping, cooking, and holding food on your buffet line or salad bar. Follow these important tips to ensure you’re making the best use of your kitchen thermometers to keep food safe for consumption. Always use the right type of thermometer for the job. Never rely on the temperature display of your equipment alone. Place a thermometer inside your refrigerator or freezer as an additional safety measure. Keep written records of all temperature checks that include the temp, the time, and the name of the operator. Clean and calibrate thermometers often. As part of your HACCP training, be sure that your staff members know how to perform these temperature logging procedures to keep your menu items out of the danger zone. Use our downloadable Food Holding Temperature Log! Download our Food Holding Temperature Log PDF Back to Top Food Holding Temperature Once your food is cooked to the proper internal temperature or chilled to 40 degrees Fahrenheit or below, it’s important to maintain these safe temperatures before serving. There are several instances in which foodservice professionals need to hold food for extended periods. These instances could include holding food in salad bars and buffet lines or transporting food to off-site locations and catering events. When transporting food, it is recommended you use a food pan carrier or insulated catering bag to ensure your hot or cold foods remain safe for consumption. Cold Holding Temperature The cold food holding temperature for TCS foods must be 40 degrees Fahrenheit or below. Here are some tips to properly hold cold foods so they don't fall into the danger zone: Ensure your cold-holding equipment, like cold food tables and cold crocks, keeps foods at 40 degrees Fahrenheit and below. Any cold food held without refrigeration is safe for up to 6 hours, starting from the time it was removed from refrigeration at 40 degrees Fahrenheit and below. Check the temperature of cold foods every 2 hours and discard any cold food that reaches a temperature of 70 degrees Fahrenheit or higher. How Cold Does a Salad Bar or Refrigerator Have to Be to Keep Food Safe? Salad bars and refrigerators need to maintain temperatures at 40 degrees Fahrenheit and below to prevent the growth of dangerous bacteria. This is especially important as you house vulnerable TCS foods including cheese, yogurts, meats, salad dressings, and egg products. Hot Holding Temperature The appropriate holding temperature for hot food is 135 degrees Fahrenheit or above. Here are some tips to keep hot foods out of the danger zone: Never use hot holding equipment to reheat food. Foods should be heated to safe temperatures prior to holding. Hot holding equipment, like steam tables and holding cabinets, is designed to maintain current temps, not bring food up to temp. When possible, keep food covered to help maintain temperatures and keep contaminants out. Stir frequently to distribute heat throughout the food. Use the appropriate thermometer to monitor food temperatures often. Discard hot food that has been sitting below 135 degrees Fahrenheit for more than 4 hours. Never mix freshly prepared food with foods already being held for service to prevent cross-contamination. How Often Should I Check the Temperature of Hot or Cold Holding Food? It is recommended you check the temperature of your hot or cold holding food every four hours. However, if you check every 2 hours instead, this allows enough time to take corrective action if food has fallen into the danger zone. By staying on top of your food’s internal temperatures, you can prevent the spread of dangerous bacteria and eliminate food waste by simply re-heating or re-chilling the affected foods before bacteria has time to spread. Danger Zone FAQs Here are some of the most common questions about the danger zone that you may encounter in your kitchen: Proper Cooling of Foods If you're preparing food ahead of time and placing it into cold storage for holding, it has to be properly cooled first. Once your menu item has reached its proper internal temperature, it is essential to quickly bring the temperature down through the danger zone. Cool your food to 70 degrees Fahrenheit within 2 hours and then further down to 41 degrees Fahrenheit within 4 hours. Though it seems like the simplest option, placing hot food directly into your refrigerator or freezer is never recommended because it endangers the food around it by raising the ambient temperature in your fridge or freezer. This creates the possibility of other foods in your refrigerator or freezer entering the temperature danger zone and developing bacteria without you even knowing. Instead, follow these tips for quickly cooling your hot foods. Use a commercial blast chiller to cool foods quickly and minimize the time food spends in the danger zone. Store foods in shallow containers to allow the temperature to distribute more evenly. Consider using a cooling paddle to reduce the temperature of hot liquids including soups, stews, and sauces. Create an ice bath by filling a pot, container, or sink basin with ice. Containers of hot foods can be placed in the ice bath to quickly cool food to 40 degrees Fahrenheit or below. How to Thaw Food One of the most common examples of time temperature abuse in a kitchen is defrosting food incorrectly. It can be tempting to leave food out on the counter to thaw or run it under hot water, but these put your foods at risk of entering the danger zone. Use the following methods to defrost food safely: Move the frozen food to the refrigerator 10-24 hours before cooking. Place the frozen food under cold running water in a clean prep sink. Use the defrost setting on a microwave. Cook from frozen, regularly checking internal temperatures. Safe Cooking Temperatures Along with concerns for the danger zone, you'll also want to make sure your foods have reached safe internal temperatures for at least 15 seconds before they can be served. Below is a temperature guide for some of the most common ingredients. Cook to 165 degrees Fahrenheit: Poultry, stuffing, any dish that contains a cooked TCS food Cook to 155 degrees Fahrenheit: Ground meat, flavor-injected meats, eggs from the shell Cook to 145 degrees Fahrenheit: Seafood, steaks and chops, game meat, roast meats Cook to 135 degrees Fahrenheit: Fruits, vegetables, grains, legumes Back to Top It's every food service operator's top priority to keep the food they're serving safe for consumption. Following these important tips and getting your staff food handling certified will ensure that they have the knowledge to keep food out of the danger zone, take corrective action, and protect customers from foodborne illnesses.

Restaurant kitchens write their recipe cards with the knife cut sizes in mind, so you must learn how to perform the classic culinary knife cuts to become a chef. Skillful knife cuts aren’t just about presentation; they ensure food cooks evenly, enhance texture, and release aroma. Whether you’re considering attending culinary school or want to move up the kitchen hierarchy, use our types of knife cuts guide to brush up on the basics. Click any of the links below to skip to the type of knife cut that most interests you: Dice Julienne Mince Chiffonade Chop Brunoise Rondelle Batonnet Paysanne Knife Cutting Techniques Different Knife Cuts Discover the essential knife cuts used in the culinary arts. From functional to decorative, each of these different knife cuts plays a role in creating a delightful mouthfeel and enhancing the flavor of your dish. To protect your hands, work with a well-sharpened knife and follow knife safety best practices as you master the different knife cuts. 1. Dice One of the most popular knife cuts, dicing, creates small blocks (aka “dice”) out of food items. There are three sizes of dice cuts: small dice, medium dice, and large dice. Small dice are foods cut into 1/4 x 1/4" cubes, medium diced items are 1/2 x 1/2" cubes, and large diced items are 3/4 x 3/4" cubes. Diced foods cook evenly and are aesthetically pleasing. Dice Cut Definition: The dice cut creates super-fine, consistent, and neat cubes. Dice Cut Size: The dice cut sizes are 1/4 x 1/4" for small dice, 1/2 x 1/2" for medium dice, and 3/4 x 3/4" for large dice. What Does the Dice Cut Look Like? The dice cut looks like small, cubed pieces. What Is the Dice Cut Used For? The dice cut is used for stir-fries, soups, and stews. How to Dice Follow these simple steps to easily dice almost any item. Wash and dry your vegetables before dicing them. You should peel most vegetables before cooking them, so peel your produce if necessary. Evaluate your item and see if there is a flat side you can rest against the cutting board for stability. Slice the entire vegetable into round steaks according to the size of dice you want to create. Slice the rounds into sticks (known as batons). Stack a few rounds together to expedite the baton-making process. Bundle the batons together and slice them horizontally to create cubes of your desired dice size. 2. Julienne The julienne cut, also known as matchsticks, are thin, evenly and meticulously cut planks. Introduced in the French cookbook "Le Cuisinier Royal" in 1772, the julienne cut is a timeless element of classical French cuisine. It ranges in size between 2" and 3" long and 1/16- and 1/8" thick. To achieve the julienne cut, you must work with a high-quality utility knife with a well-sharpened blade. The julienne cut works best on firm produce like root vegetables, apples, and carrots. Julienne Cut Definition: The julienne cut is a method of slicing food items into matchstick-shaped sticks. Julienne Cut Size: The julienne cut is 2-3" long and 1/8" wide. What Does the Julienne Cut Look Like? The julienne cut looks like thin, even planks. What Is the Julienne Cut Used For? The julienne cut is used for extra crispy fried potatoes, adding apples and vegetables to salads, and vegetables for Asian noodle stir-fries. How to Julienne Follow these steps for the classic way to julienne foods: Make the produce rectangular by cutting off any rounded ends. Slice the vegetable into 1/8" thick planks. Stack the planks and then slice them lengthwise into 1/8" strips. Trim the 1/8" x 1/8" strips so their length is between 2-3". Short Cut Julienne While the method above is traditional, you’ll waste a lot of the vegetable by squaring it off. Try this shortcut to reduce food waste and save on prep time. Shortcut julienned pieces will be slightly pointed at the base compared to vegetables cut using the classic method. However, the pointed edge can add visual appeal. Slice your vegetable on an extreme bias into 1/8" planks. Stack the 1/8" planks and cut them lengthwise into 1/8" sticks. 3. Mince At just 1/16 ", mincing is the smallest knife cut size without chopping food into a puree or pulp. Aromatic root vegetables like ginger and garlic are the most popular candidates for mincing. Minced vegetables are often used as a seasoning or added to stir-fries and soups where their flavors distribute evenly. Minced aromatics practically dissolve when sauteed, leaving behind their strong flavor and aroma. Additionally, chefs mince their garnishes to create artful plating presentations. Mince Cut Definition: Mincing is the finest level of dicing and creates the maximum flavor dispersion. Mince Cut Size: The mince cut size is 1/16". What Does the Mince Cut Look Like? The mince cut looks almost granular. What Is the Mince Cut Used For? The mince cut is used to prepare aromatics for seasonings, stir-fries, and soups. Garnishes are minced for plating presentations. How to Mince While these steps can be used on any vegetable, we’ve chosen to explain the mincing process with carrots. Carrots are the standard vegetable culinary schools use to teach knife skills. Start by julienning your carrots. Form your fingers into a claw and anchor the julienned carrots to the cutting board. Slice the julienned carrots into the smallest pieces you can achieve, aiming for 1/16". Retract your fingers as you slice. If desired, run your knife through the carrot pieces to make them even smaller. 4. Chiffonade Chefs use the chiffonade knife technique to cut leafy greens and aromatic herbs into long, thin strips. The official translation for the French word chiffonade is rags, but don’t let that deceive you. The chiffonade knife cut creates beautiful curling strips that resemble ribbons. Garnish pizzas and pasta with ribbons of basil or create a gourmet salad by cutting different types of greens in the chiffonade style. Chiffonade Cut Definition: Chiffonade is a French cooking technique for slicing herbs and leafy green vegetables into long, thin strips. Chiffonade Cut Size: The chiffonade cut creates 1/8" strips. What Does the Chiffonade Cut Look Like? The chiffonade cut looks like ribbons of leafy greens. What Is the Chiffonade Cut Used For? The chiffonade cut is used for garnishing pasta, topping pizza, and creating artful salads. How to Chiffonade Cut Wash and dry the leafy greens. Lay them flat on top of each other on your cutting board. Roll your stack of greens together. Slice your greens widthwise. Cut through your greens quickly to minimize bruising and discoloration. 5. Chop Chopping is slicing vegetables into small pieces of the same relative size, making it the easiest knife cut. Chefs rely on the fast and simple chopping method for recipes where the appearance and texture of the ingredients don’t matter. The classic cooking base, mirepoix, and purees use chopped vegetables. Chop Cut Definition: When it comes to cooking, chopping is a generic term for cutting bite-sized pieces of food. Chop Cut Size: The chop cut size is self-determined. What Does the Chop Cut Look Like? The chop cut looks like non-uniform, relatively even-sized pieces. What Is the Chop Cut Used For? The chop cut is used for mirepoix and preparing ingredients for pureeing. How to Chop Wash and dry the produce. Peel them if necessary. Decide how large you want your pieces to be. Cut the produce into similarly sized pieces. Back to Top 6. Brunoise Brunoise is a French word that translates to tiny cubes, and it is the smallest cubed knife cut. An offshoot of the julienne, chefs set their julienne pieces side by side and then dice them into 1/8" cubes. Precision is key, or your brunoise cut will become a mince. Chefs favor the brunoise cut for their soups, stews, and stocks, but also use it to create garnishes. Brunoise Cut Definition: The brunoise cut is the smallest form of the dice cut and is derived from the julienne cut. Brunoise Cut Size: 1/8 x 1/8". What Does the Brunoise Cut Look Like? The brunoise cut looks like tiny cubes. What Is the Brunoise Cut Used For? The brunoise cut is used for soups, stews, stocks, and garnishes. How to Brunoise Start with a julienne cut item. Cross-cut the julienne horizontally into 1/8" equal-sided cubed pieces. 7. Rondelle Rondelle, which means round, are coin-like pieces cut from cylindrical or conical vegetables. It is one of the easiest classic knife cuts to achieve. Typical candidates for the rondelle cut are cucumbers, carrots, zucchini, and eggplant. Because rondelle mirrors the shape of the product, there aren’t precise dimensions for this cut. However, the rondelle pieces must be uniform and have the same thickness. Most chefs cut their rondelle slices between 1/8 to 1/2" thick. Produce cut into the rondelle shape is perfect for roasting, sauteing, and raw consumption. For variety, you can adjust how you perform the rondelle cut. Achieve coin-like rondelle pieces by slicing your vegetable straight. If you want to create an oval rondelle cut, slice the vegetable on a 45-degree bias. For a pretty plating presentation, use a channel knife to carve 6 stripes along the length of your vegetable before slicing it to yield star-shaped pieces. Rondelle Cut Definition: The rondelle cut slices round or oval-shaped food items into coin-like pieces. Rondelle Cut Size: The rondelle cut is 1/8- to 1/2" thick and its height corresponds to the product it's cut from. What Does the Rondelle Cut Look Like? Depending on whether you cut it straight or on a bias, the rondelle cut looks coin-like or oval. What Is the Rondelle Cut Used For? The rondelle cut is used for vegetable roasts, sauteed vegetables, veggie trays, and salads. How to Rondelle Cut Follow these steps to achieve the rondelle knife cut: Wash your produce and peel it (if necessary). For round rondelle slices, cut the vegetable straight down into uniform circles of your desired thickness (between 1/8 and 1/2"). For oval rondelle slices, cut your vegetable at a 45-degree angle into your desired thickness (between 1/8 and 1/2"). For decorative rondelle slices, use a channel knife to carve stripes into your vegetable before slicing it. 8. Batonnet The batonnet cut, which means baton or stick in French, produces thick, rectangular vegetable sticks. The measurements for the batonnet cut are 1/4" x 1/4" by 2 to 2-1/2". Chefs favor the batonnet cut for vegetable presentations since they’re easier to handle and hardier than the classic julienne cut. Slice your vegetables into an attractive batonnet shape to elevate your charcuterie board or slide batonnet sticks into a charcuterie cone for a trendy, portable appetizer. Batonnet Cut Definition: Batonnet is a French term that translates to small stick, so when chefs use the batonnet cutting method, they are slicing food items into small, square sticks. Batonnet Cut Size: The batonnet cut size is 1/4" x 1/4" x 2-2-1/2". What Does the Batonnet Cut Look Like? The batonnet cut looks like thick, squared sticks. What Is the Batonnet Cut Used For? The batonnet cut is used for charcuterie boards, French fries, stir-fries, and veggie platters. How to Batonnet Cut Cut off both ends of the item (this is known as topping and tailing). Form the item into a rectangle by squaring off its sides. Cut the rectangular item lengthwise into 1/4" slabs. Stack the 1/4" slabs and slice them into 1/4" strips. Trim the strips to achieve a length between 2-2-1/2". 9. Paysanne Chefs use the paysanne cut to create thin slices of vegetables that mirror their natural shapes. Paysanne is a French term that translates to country-style because it is less precise than other knife cuts used in classic French cooking. The paysanne cut size is 1/2 x 1/2 x 1/8". Paysanne Cut Definition: Paysanne, which means country-style in French, is a cutting method used to slice thin, naturally shaped food pieces. Paysanne Cut Size: The paysanne cut is 1/2 x 1/2 x 1/8". What Does the Paysanne Cut Look Like? The paysanne cut looks like thin slices of produce that mirror its natural shape. What Is the Paysanne Cut Used For? The paysanne cut is used for dense soups and thick stews. How to Paysanne Cut Since the paysanne cut mirrors the natural shape of the food item, how you’ll use the paysanne cut depends on the vegetable you’re slicing. Paysanne is often used to cut different types of potatoes, carrots, onions, and celery. In our example below, we explain how to paysanne cut carrots. Cut the carrot in half. Cut the thinnest part of the carrot lengthwise into four pieces. Place the four pieces together and position your fingers in a claw atop them, anchoring them to the cutting board. Slice the carrot pieces into small triangles, retreating your clawed fingers as you slice. Slice the thick, second half of the carrot in half, lengthwise. Then, slice the halved pieces lengthwise into 3 long pieces. Place the 6 long pieces next to each other. With your hand in a claw, anchor the carrot pieces to the cutting board and slice them into small pieces. Like before, retreat your clawed fingers as you slice. Repeat with as many carrots as necessary for your recipe. Back to Top While it takes more time, using culinary knife cuts will ensure your dishes cook correctly and create a professional presentation. Sharpen your knives, grab a cutting board, and start practicing the different knife cuts. You can always refer back to this guide whenever you take on a new recipe.

Gyros are a very popular Mediterranean dish that are easy for restaurants to make and serve. Vertical broilers make preparing gyros a simple task, as the sight and aroma of the cooking meat are a perfect way to boost impulse sales in businesses like concession stands. Gyros are also becoming an increasingly popular bar food, as a large number of great beer pairings make gyros an excellent addition to a bar menu. Utilizing a vertical broiler may seem complicated at first, but it’s easy to integrate into your restaurant operations. Just about any type of restaurant can have staff quickly learn how to use a vertical broiler and add gyros to their menu. Below, we’ll cover how to use a vertical broiler to make gyros, as well as other important information such as the different types of Mediterranean dishes you can use a vertical broiler to make. Shop All Vertical Broilers What Is a Vertical Broiler? Vertical broilers are cooking equipment most commonly used to create gyros, shwarmas, and doner kebabs. The meat is cooked on the vertical broiler in the shape of a “meat cone”, and it is sliced off during the cooking process. The equipment cooks the outer layer of the meat, allowing it to be easily cut off piece by piece from the spit. Vertical Broiler Safety Since vertical broilers keep the internal layers of the meat raw during the cooking process, failing to follow proper food safety guidelines could result in foodborne illness. Ensure that the sliced-off meat is cooked to the required internal temperature and that it remains outside of the temperature danger zone. For food safety purposes, the vertical broiler should remain spinning until all layers of meat have been fully cooked. If there is any leftover meat when the vertical broiler stops spinning, the meat should be discarded. How to Use a Vertical Broiler 1.Slide your choice of meat onto the pole. 2.Turn on your gyro machine. Make sure to turn on both the left and right heating elements, as well as the motor, so your meat doesn't burn. 3.Allow your meat to cook until it reaches a safe internal temperature and the outside is crispy. 4.Carve meat off the pole and catch it with a catch tray. 5.Assemble your sandwich or pita, and you're ready to serve. How to Use a Vertical Broiler Video To learn more about vertical broilers, check out the video below: Gyro vs Shawarma vs Doner Depending on where you are in the world or who you ask, the name of this dish varies slightly. The dish originated in ancient Turkey, and it was called "doner," which comes from the Turkish word for "to rotate." The sandwich later spread to Greece, which at the time was part of the Ottoman Empire. In Greece, they translated the name to "gyros," which means "to turn." The dish found its way to the Arabic world, where they translated the name to "shawarma." While gyros and shawarma originated from doner, today there are some regional differences in how the sandwiches are made and presented. While these differences may be small, they are enough to differentiate each type as its own distinct dish. Below, we've broken down each type of sandwich: Doner Kebab - Doner kebab is made with roasted meat that is stuffed into a pita or a piece of thin flatbread. The sandwich also usually contains tomatoes, lettuce, cabbage, onions, pickled cucumbers, and various sauces. In terms of spices, doner kebab is often seasoned with oregano, cumin, and isot pepper. Gyros - Gyros start with an oiled pita to which you add thinly sliced meat, tomatoes, onions, and tzatziki sauce. These sandwiches are also often seasoned with spices such as thyme, rosemary, and majoram. Some gyro shops will also add fries to the sandwich. Shawarma - Unlike doner or gyros, shawarma can be served on a plate and not in a sandwich or wrap. The plate contains sliced meat, and it is typically served with bread, fattoush salad, tabbouleh, tomato, and cucumber, as well as tahini sauce or hummus. Shawarma is usually topped off with spices such as cardamom, tumeric, and cloves to bring out extra flavor. What Type of Meat Do You Use in Gyros, Doner, and Shawarma? Not only are gyros, doner, and shawarma assembled differently, they can be made with various kinds of meat. The versatility gives you the potential to add several different types of Mediterranean dishes to your menu. Below, we've listed the main types of meat traditionally used for each sandwich: Doner Kebab - Traditional doner is made with layers of seasoned lamb, chicken, or beef. Shawarma - Shawarma is typically made with lamb or chicken, but you can also use beef, turkey, or veal. Traditional Greek-Style Gyros - The original Greek-style gyros are made with thinly sliced cuts of pork or chicken. Greek-American-Style Gyros - The original recipe brought over by Greek immigrants has changed dramatically over the years. Gyros that Americans are most familiar with are made with a mixture of ground lamb, ground beef, and spices. The mixture is then formed into a cone and roasted on the vertical broiler. Whether you’re starting a food truck or opening up a restaurant, gyro sandwiches are a great option to add to your menu. Not only is gyro meat delicious, but utilizing a vertical broiler is simple, making gyros easy to integrate into your menu. Adding gyros to your menu is a great way to expand your offerings and boost sales. With their simplicity and cost-effectiveness, using vertical broilers to make Mediterranean dishes is a fantastic option for a variety of businesses in the food service industry.