Commercial Cooking

This article covers various topics related to commercial cooking, including food safety, knife sharpening, degreasers, temperature control, measuring ingredients, and safety measures for using commercial mixers, blenders, and food processors.

Running Head: Commercial cooking 1
Commercial Cooking

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Answer 11
Following is the procedure which ensures food safety, and it also states the required
documents:
 Restaurants must conduct hazard analysis, under which they identify and process the
risks.
 Must determine critical control points at each and every stage where hazard could be
identified.
 Must identify critical limits and these limits must be met for the purpose of ensuring the
safety of the food.
 Restaurants must establish procedures related to monitoring.
Various documents are required by the restaurants such as certificate by authorized food
department, certificate related to regular tests of food, documents related to risk identification
and how these risks are addressed (Rentokil PCI, n.d.).
Answer 12
1. Organization must take measures to avoid food poisoning disasters, and for this purpose:
 Restaurant can take steps to avoid food cross-contamination.
 Restaurants must avoid allergic reaction because of the food.
 Put regular pests for ensuring cleaning.
 Must keep the food out of danger zone temperature.

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2. Restaurants must use proper techniques of sanitization.
3. Must conduct food analysis on regular basis for the purpose of identifying risk and hazard
related to food and safety terms.
4. Must train their staff and other related members for ensuring food safety (Webstaurant
store, 2017).
Answer 13
Generally, sharpening means changes the blunt edges of the knife into the sharp one.
Sharpening a utility knife required necessary tools and ability. Following are steps through which
utility knife can be sharpened in perfect way:
 First clean the working area for eliminating food contamination with metal particles.
 Initiate the process of sharpening by using sharpening stone, as these stones are good tool
for sharpening and they are available in different range.
 When knife is beginning sharpens, put some oil and water on the surface of the stone for
smoothing.
 Later use sharpens steel to for the purpose of keeping the blade sharp.
Answer 14
Degreasers are chemical product which dissolves the substances which are not soluble in
water such as grease, oil, etc. from the hard surfaces of the kitchen. Some of the heavy

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degreasers are made from the hydrocarbon solvents such as kerosene and xylene. Following are
the ways through which degreasers can be used in kitchen:
 For the purpose of cleaning the small area, restaurants can use natural degreaser’s such as
mixture of baking soda and water.
 Restaurants must avoid strong degreasers for the purpose of cleaning the wooden
surfaces.
 Must check every cleaning product on the hidden area of the kitchen (Cleanipedia, n.d.).
Answer 15
Material and equipment for following areas of the kitchen:
a) Cleaning counter tops: restaurants can use mild dish washing detergent for the purpose of
cleaning the counter top parts of kitchen in the restaurant.
b) Sanitizing food preparation equipment: restaurants can use sanitizers for this purpose,
because it is capable of destroying the microorganisms which includes bacteria that
result in food poisoning and other diseases.
c) Control of pests in the food processing area: restaurants can conduct pest control for the
purpose of controlling pests in the area of food processing (Government of Western
Australia, n.d.).
Answer 16

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As per the Food Safety (General Food Hygiene) Regulations 1995, particular foods must
be kept at the temperature either below 8oC or above 63o C, for ensuring food safety in the
kitchen. It is necessary to make regular checks for the purpose of ensuring that temperatures are
kept as per above stated guidelines. For this purpose, restaurants can use thermometer and they
can also hire external experts for checks. Necessary documents provide some essential
information for the purpose of initiating temperature monitoring. Restaurant must follow this
information for avoiding unnecessary issues in future (Food Temperature, n.d.).
Answer 17
It must be noted that any type of food can cross-contaminates, but some foods are more
better in cross-contamination as compared to other types of food in context of growing
pathogens. Those foods that need time and temperature control for safety are known as TCS
foods. Following are seven foods which required temperature control:
 Dairy products such as milk, curd, etc.
 Eggs and meat (beef, pork, and lamb), fish, etc.
 Baked potatoes, sliced tomatoes, cut leafy greens, etc.
 Cooked rice, beans, and vegetables.
 Untreated mixtures of garlic and oil.
 Sliced fruits.
 Tofu and other soy proteins (Gordon food services, n.d.).
Answer 18

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There is clear difference between the cleaning and sanitizing. Cleaning means removal of
soil and food from the surfaces of the kitchen. On the other hand, when areas of the kitchen are
sanitized there is removal of pathogens. After sanitization also some microorganisms are present
at the surface but they are present at safe levels. For the purpose of effective sanitization, it is
necessary that surfaces of the kitchen are free from grease, soil and food particles. It must be
noted, different equipment’s are used for both the purposes (Co Brown, n.d.).
Answer 19
Critical control point is considered as point where any failure
related to Standard Operation Procedure can result in harm not only to the consumers but also to
the business, and sometimes it leads to closure of business itself. In other words, it is a point, step
or procedure at which controls can be applied and a food safety hazard can be prevented,
eliminated or reduced to level which is acceptable. The most common form of CCP is cooking
where food safety managers provide limits which are critical in nature.
Answer 20
Following are the eight safety tips which must be used while
working with the knife:
 Training must be provided to employees for ensuring safe use of knives.
 Use appropriate knife for the task. In other words, knife which is suitable for the task.
 Use sharp knives.
 Use knife on stable surface.
 At the time of washing the knife, handle the knife carefully.

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 Hold the knife by pointing the blade downwards.
 Store the knife in safe manner after using the knife carefully.
 Use protective gloves while using the knives as it reduce the risk of cuts (HSE, n.d.).
Answer 21
Following are the ten parts of the knife:
1. Point- the sharp end of the blade is known as the point.
2. Edge- Edge is actually that part of the knife which works, and this part can be different
on the basis of use of knife.
3. Tip- this part is used for delicate cut.
4. Heel- lower part of the blade.
5. Spine- back of blade.
6. Bolster- crosspiece which protects fingers.
7. Scales- handle of the knife.
8. Handel fasteners- hold the scales.
9. Tang- metal at the end of the blade.
10. Butt- back end of knife.
Answer 22
1. Knives
2. Melon knife
3. Bird’s Beak baring knife
4. Honing steel.
5. Butcher knife

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6. Chopping grater
7. Chopping board
8. Stick handel
9. Diamond steel
10. Juicer
11. Grater
Answer 23
Steeling is the most effective tool for the purpose of sharpening
the knife edges. Following are the steps which must be followed by the person for hoping the
knife from sharpening steel:
 First step is positioning, in this person vertically position the steel over a cutting board.
 Second step is selecting the right angle, and this step is considered as important step for
using the steel. Generally, maximum knives are sharpened to an angle of approximately
20 degree and this angle is the same which person use with the steel.
 Third step is steel the edge, in this person holds the knife at an angle of 20 degree and
takes alternative passes with the knife across the steel. There is no need to dig the steel
and there is only need to moves the blade in slicing motion across the knife from heel to
tip. Almost half dozen alternating passes is made across the complete length of the blade
and give similar strokes on each side of edge for the purpose of ensuring even cutting
edge at each side (Sharpening supplies, n.d.).
Answer 24

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a) In case blade is not tuning but motor of the food processor is working then it is necessary
to fix the blade in right manner. For this purpose put the work bowl on the base of motor
with the handle facing in the 9 o’clock position in case handle of the processor is in
center (Kitchen Aid, n.d.).
b) It is necessary that slicing tray properly match with the slicer for the purpose of fixing the
tray in right manner (ebay, 2016).
Answer 25
For the purpose of cleaning the probe, following methods can be used:
 Buy single-use alcohol swabs, and after that wash and rinse the probe. Tear the two ends
of swab packet and insert the probe through that packet. After that fold the packet around
the probe and swipe it. Let air dry the probe.
 Wash and rinse the probe and then sanitize the probe with the help of clean sanitizing
cloth which is dipped in the sanitizing solution. However, it is necessary that sanitizer is
strong enough to clean the probe. Let air dry the probe (Extension services, n.d).
Answer 26
Before using the stone for sharpening the knife, it is important to prepare the stone for this
purpose in the way it is instructed by the manufacturer. Using the stone without preparing it
can cause damage to the blade of the knife.
Before initiating the sharpening, it is necessary to soak the stone in the water for at least 5-10
minutes before the sharpening. Water work as lubrication for the stone, as it allowed the
particles that stick on the blade during the process of sharpening to easily leave the stone and
make this process more effective. Place the stone on the towel for drying it (Burton, 2010).
Answer 27
Granulated sugar is used for making different recipes and process
of measuring this sugar is completely different from other sugars. Generally, this sugar is
used for baking purposes and it is necessary to measure this sugar properly for getting the
best results from the recipe. Granulated sugar is measured by simply spooning it into a
measuring cup and then levels it with the help of straight edge or spatula (BHG, n.d.).
Answer 28

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Measurement of flour is the biggest variable in context of finished
products and it is necessary that measurement of floor is accurate. Person can use digital
scale for measuring the flour and this scale is handy and can be used only for measuring your
sugar and flour. In case person does no own scale and wants to measure the flour, then it is
also possible to use the measuring cup. It is also important to take caution because various
times this method is seems inaccurate because it based on measuring the flour with the cup
we used (My baking addiction, n.d.).
Answer 29
Measure of liquid ingredients is not a difficult task, but it is necessary to do this task in
right manner:
 First, there is requirement of appropriate tools such as liquid measuring cups and
spoons work with both wet and dry ingredients.
 After selecting the appropriate tool, pour the liquid into the measuring cups and
ensure that liquid is in the level of the cup. In case of spoon also, ensure that liquid
is in the level while measuring small amount.
 There is clear trick of measuring sticky liquids, spray oil on the measuring spoon
because it prevents the liquid from sticking on the spoon (Food Network, n.d.).
Answer 30
Solid fats like butter, ghee, etc. can be measured with the help of displacements.
This can be understood through example, if recipe required half cup of solid fat then fill
the measuring cup with 2 ½ cups of cold water and then mix the solid fat in that water for
the purpose of filling to the 3 cup measures. After that drain the liquid off and it results in
correct measurement of solid fat. Then it becomes easy to lift the solid fat from the
measuring cup without wasting the solid fat (preparedhome.com, n.d.).

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Answer 31
Following are the two standard safety measures which must be
followed by person before using the commercial mixer, blender and food processor:
 Person must read and understand the safety instructions with the machine and use
machine after reading and understanding the instructions carefully. It is also
necessary for person to read the other necessary information provide with accessory
tools of the machine.
 Person must not put the machine or any other electric accessory of machine in the
water for the purpose of preventing electric shock (Kitchen Aid, n.d.).
Answer 32
Following are the four safety measures for operating commercial mixer:
 Person before using the mixer must read and understand complete instructions, and other
information also defined in the manual delivered with the other tools of the mixer.
 Person must ensure that mixer is fixed with the floor or any other strong holding base in
secure manner.
 Person must check that any drums, pots, and tanks of mixer are secure and locking
wheels are properly locked.
 Person must understand that electricity can be hazardous in nature and person must it
with proper care and cautions (Jones, n.d.).
Answer 33
Following are the three safety measures:
 Person must ensure that they does not put their hands and other kitchen utensils in the
blades and discs at the time when electricity is on and blades are moving at high speed.
Person can only insert hand and other utensils when machine is off and unplugged.
 Blades and discs of food processor are very sharp and must be handled and stored
carefully.
 Person must ensure that work bowl is locked properly before placing the blades and discs
on the motor shaft (Wilson, 2010).
Answer 34
It must be noted that there are number of reason behind non-working of the blades and
one reason is the assembly of blade. In this blades of the machines are not assembled properly

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and it is not fully tightened on the bottle of the blender. There is one more reason for non-
working of the blades that is improper assembly of blender base (Bilow, 2015).
Answer 35
1. Sharp knife.
2. Butcher knife.
3. Food processor
4. Pasta machine
5. Grill machine
6. Pie pans
7. Hand blender
8. Pastry brush or spatula
9. Grater
10. Oil brush
11. Food processor
12. Sharp knife
13. Deep fryer
14. Gravy and masala containers
15. Meat mincer
16. Grill machine
17. Frying pan.

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References:
BHG. How to mesure sugar. Retrieved on 8th February 2018 from:
https://www.bhg.com/recipes/how-to/bake/how-to-measure-sugar/.
Bilow, R. (2015). When to Use a Food Processor, Blender, Immersion Blender, or Stand Mixer
(and When Not To!). Retrieved on 8th February 2018 from:
https://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/blender-food-
processor.
Burton, J. (2010). How to sharpen a knife with a water stone. Retrieved on 8th February 2018
from: https://stellaculinary.com/cooking-videos/culinary-knife-skills/cks-026-how-
sharpen-knife-water-stone.
Cleanipedia. How to clean cooking grease and oil from walls, cabinets, and worktops. Retrieved
on 8th February 2018 from: https://www.cleanipedia.com/gb/kitchen-cleaning/using-
degreaser-to-clean-grease-stains-in-the-kitchen.
Co Brown. Cleaning and Sanitizing. Retrieved on 8th February 2018 from:
https://www.co.brown.wi.us/i_brown/d/health/cleaning_and_sanitizing.pdf.
Doityourself. How to Sharpen a Utility Knife Blade. Retrieved on 8th February 2018 from:
https://www.doityourself.com/stry/how-to-sharpen-a-utility-knife-blade.
Ebay. (2016). How to Fix Meat Slicers. Retrieved on 8th February 2018 from:
http://www.ebay.com/gds/How-to-Fix-Meat-Slicers-/10000000178723030/g.html.
Extension services. Don’t Forget to Sanitize Thermometers. Retrieved on 8th February 2018
from: http://www.mda.state.mn.us/Global/MDADocs/food/foodsafety/mod-materials/
sanitizethermoms.aspx.

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Food network.. How to Measure Wet Ingredients: A Step-by-Step Guide. Retrieved on 8th
February 2018 from: https://www.foodnetwork.com/how-to/articles/how-to-measure-
wet-ingredients-a-step-by-step-guide.
Food Temperature. Keep You safe. Retrieved on 8th February 2018 from:
https://foodtemperature.com.au/.
Gordon food services. Tips for Time and Temperature Control (TCS) Foods. Retrieved on 8th
February 2018 from: https://www.gfs.com/en-us/ideas/tips-for-time-and-temperature-
control-tcs-foods.
Government of Western Australia. Cleaning and sanitizing food premises and food equipment
Definition of cleaning and sanitizing. Retrieved on 8th February 2018 from:
http://ww2.health.wa.gov.au/Articles/A_E/Cleaning-and-sanitising-food-premises-and-
food-equipment.
HSE. Safe use of knives in the kitchen. Retrieved on 8th February 2018 from:
http://www.hse.gov.uk/catering/knives.htm.
Jones. General Mixers Safe Operating Guidelines. Retrieved on 8th February 2018 from:
http://jonesmixers.co.za/general-mixers-safe-operating-guidelines/.
Kitchen Aid. Commercial stand mixer instructions. Retrieved on 8th February 2018 from:
https://kitchenaid.com.au/sites/default/files/5ksmc895aer.pdf.
Kitchen Aid. Food Processor or Chopper will not turn on (Assembly). Retrieved on 8th February
2018 from:
http://producthelp.kitchenaid.com/Countertop_Appliances/Food_Processors_and_Choppe
rs/Food_Processor_Assembly_and_Operation/
Food_Processor_or_Chopper_will_not_turn_on_(Assembly).
Knife Planet, (2015). The Different Parts Of A Kitchen Knife. Retrieved on 8th February 2018
from: https://www.knifeplanet.net/the-parts-of-kitchen-knife/.
My baking addiction. How to Measure Flour. Retrieved on 8th February 2018 from:
https://www.mybakingaddiction.com/how-to-measure-flour/.
Preparedhome.com. Measuring Solid Fats. Retrieved on 8th February 2018 from:
http://apreparedhome.com/cooking/measuring-solid-fats/.
Rentokil PCI. Food safety for hotels and restaurants. Retrieved on 8th February 2018 from:
https://www.rentokil-pestcontrolindia.com/hospitality/food-safety-for-the-hospitality-
sector/.

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Sharpening Supplies. Using a Sharpening Steel. Retrieved on 8th February 2018 from:
https://www.sharpeningsupplies.com/How-to-Use-a-Sharpening-Steel-W62.aspx.
Webstaurantstore, (2017). Food Safety Guidelines Overview: The Complete Guide to Restaurant
Food Safety. Retrieved on 8th February 2018 from:
https://www.webstaurantstore.com/article/128/food-safety-guidelines.html.
Wilson, E. (2010). Food Processor Safety Tips. Retrieved on 8th February 2018 from:
http://ezinearticles.com/?Food-Processor-Safety-Tips&id=4906299.