food production

Brown Stock ( Estouffade ) 4litres Beef shin bones -4kg   Onions -250gm Carrots -125gm   Leeks-125gm Celery- 125 gm Water-6 litres   Thyme- 01 sprig Bay leaf- 1 nos Peppercorns-1 tsp Tomato paste- 50g Method: 1.        Clean and wash the shin bones to remove any dirt and blood. Crack the bones for better flavour. 2.        Roast the bones in the oven till they are brown. Put in cold water and slowly bring to a boil. Discard the water as it will have impurities and refill the pot with fresh cold water and bring to a boil. 3.        Add tomato paste and simmer the stock for 8 to 10 hours. 4.        Add roasted mire poix only in last one hour remaining and the sachet 30 minutes before the finishing time. 5.        Skim the stock from time to time, as the impurities will rise to the top. 6. ...

 PERSONAL HYGIENE: FOOD SAFETY TIPS  It is vital that good standards of personal hygiene are maintained by food handlers. Contaminated hands will spread bacteria around a kitchen very quickly. To prevent cross contamination of food it is essential to wash your hands frequently. Examples include: ·  Before starting work ·  Before handling food ·  Between handling raw and ready to eat foods ·  After going to the toilet ·  After handling raw foods ·  After handling waste ·  After eating, drinking or smoking, coughing, sneezing or touching your face ·  After taking a break ·  After handling chemicals ·  After handling money  How to wash your hands ·  Use warm water and preferably antibacterial soap. ·  After wetting hands, apply soap and use the following procedure to clean your hands thoroughly: ·  Rub palm to palm ·  Rub backs of both hands ·  Rub palm to palm with fingers ·  Rub backs of finger...