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Silverline Creations
Объединенные Арабские Эмираты
Добавлен 17 май 2021
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STORAGE AND INVENTORY - Tableware
Discover the secrets to effective storage and inventory management for tableware in this engaging RUclips video. With a focus on optimizing space and streamlining processes, this video offers practical advice for individuals and businesses alike. From exploring innovative storage solutions to discussing strategies for inventory control, viewers will gain valuable knowledge to enhance their tableware management. Whether you're a professional in the hospitality industry or a home cook, this video is packed with useful tips and insights.
Просмотров: 113
Видео
Chemical Storage and Inventory
Просмотров 385Месяц назад
Chemical Storage and Inventory Management: Ensuring Safety and Efficiency In any facility where chemicals are utilized, stored, or processed, meticulous attention to storage and inventory management is paramount. Effective chemical storage and inventory practices not only safeguard the well-being of personnel and the surrounding environment but also streamline operational processes and regulato...
Safely Clean and Maintain Delicate Kitchen Equipment
Просмотров 4582 месяца назад
Cleaning delicate equipment requires a gentle and careful approach to avoid damage. Here are some general tips that you can follow: 1. Read the manufacturer's instructions: Always check the manufacturer's guidelines for cleaning delicate equipment. They often provide specific recommendations to maintain the integrity of the equipment. 2. Power off and disconnect: Before cleaning any electronic ...
Best Practices for Cleaning Food Contact Surfaces
Просмотров 1,1 тыс.3 месяца назад
Cleaning food contact surfaces is crucial to prevent the spread of bacteria and ensure the safety of the food being prepared or served. Here are some general guidelines for cleaning food contact surfaces: 1. Wash Hands: Always begin by washing your hands thoroughly with soap and water before cleaning food contact surfaces. 2. Remove Loose Debris: Before applying any cleaning agents, remove any ...
Effective Techniques for Cleaning Non Food Contact Surfaces
Просмотров 1,5 тыс.7 месяцев назад
Title: Cleaning Non-Food Contact Surfaces: A Comprehensive Guide Introduction Maintaining a clean and hygienic environment is crucial in various settings, whether it's a home, a restaurant, a healthcare facility, or an industrial workspace. While much attention is rightly given to cleaning food-contact surfaces, the importance of cleaning non-food contact surfaces should not be underestimated. ...
Expert Guide to Cleaning Kitchenware for a Sparkling Shine
Просмотров 1,9 тыс.10 месяцев назад
Cleaning kitchenware is essential for maintaining a hygienic and functional kitchen. Different kitchenware items may require specific cleaning methods based on their materials and intended use. Here's a general guide for cleaning various types of kitchenware: 1. Cookware (pots, pans, etc.): - For non-stick cookware, avoid using metal scrubbers or harsh abrasives that could damage the non-stick ...
Ware-Washing Machine Maintenance
Просмотров 2,1 тыс.11 месяцев назад
Introduction: Dishwashing machines have become an integral part of our modern kitchens, making the task of cleaning dishes a breeze. To ensure their long-lasting efficiency and performance, it is important to give proper attention to their maintenance. By following a few simple tips, you can keep your dishwasher running smoothly and extend its lifespan. In this article, we will explore essentia...
Cleaning Tableware
Просмотров 4,9 тыс.Год назад
Dishwashing is an essential part of any foodservice organization’s work, and there are many reasons to have a commercial dishwashing machine for your restaurant. It not only ease and speed up the work but also provides hygiene, which impacts customers’ thoughts about your restaurant by providing clean dishes quickly when needed, which reduces the waiting time for them. The cleaning standards mu...
Three Sink Method for Potwashing
Просмотров 9 тыс.Год назад
If you're operating a food premise you can properly wash your dishes in a three-compartment sink by following these steps: Begin by preparing each sink for use. ... Sink 1: Wash. After prepping the dishes, they go into the first sink bay also known as the wash sink. ... Sink 2: Rinse. No soap or chemicals should be added to the water in the rinsing bay. ... Sink 3: Sanitize. ... Air Dry...
Decoy System in Restaurant Service
Просмотров 2,9 тыс.Год назад
Using the Decoy System in Restaurant Service In hectic commercial kitchens, creating an optimized work flow in the dishwasher area can help ensure your guests receive capable, satisfactory, and sanitary service. The dish decoy system in restaurant service is designed to help employees efficiently sort soiled dishes so they can be loaded into the dishwasher without confusion or delay. Implementi...
Cleaning Schedules
Просмотров 2,4 тыс.Год назад
Maintaining the food service kitchen is an obvious priority. After all, an outright dirty restaurant will kill business quickly, but a disorganized, poorly cleaned one will have the same result. Keep your customers happy and employees healthy by following some simple commercial kitchen cleaning protocols.
Safe Handling of Chemicals
Просмотров 27 тыс.Год назад
All chemicals used in laboratory have safe handling methods as specified by chemical’s label and Material Safety Data Sheet (MSDS). Laboratory hazards can be minimized by following these safety measures in handling. Always keep in mind the general guidelines while handling the chemicals: Always label all containers with chemicals. Use protective equipments for eye protection and make sure to we...
Hand Washing Procedure
Просмотров 2,8 тыс.Год назад
Frequent hand-washing is one of the best ways to avoid getting sick and spreading illness. Find out when and how to wash your hands properly. It's generally best to wash your hands with soap and water. Over-the-counter antibacterial soaps are no more effective at killing germs than is regular soap. Follow these steps: Wet your hands with clean, running water - either warm or cold. Apply soap an...
How to Clean Paella Pan
Просмотров 3,6 тыс.Год назад
Especially when you have a polished, or carbon steel paella pan, it is really important to clean and preserve it the right way. If you don't know what's the best way to clean paella pan, and how to prevent it from rusting., then watch this video. When you know how to keep a paella pan from rusting, you'll be able to make a lot of delicious paellas with your own paella pan. When you are not clea...
Importance of kitchen stewarding - Introduction
Просмотров 30 тыс.2 года назад
Importance of kitchen stewarding - Introduction
චක්කරේ විනාඩි 20න් | Multiplication table in 20 minutes
Просмотров 2042 года назад
චක්කරේ විනාඩි 20න් | Multiplication table in 20 minutes
Igenaganna Igenaganimu | ඉගෙන ගන්න ඉගෙන ගනිමු
Просмотров 1542 года назад
Igenaganna Igenaganimu | ඉගෙන ගන්න ඉගෙන ගනිමු
Preventing Allergenic Contamination (HACCP Lessons - Part 15)
Просмотров 6 тыс.2 года назад
Preventing Allergenic Contamination (HACCP Lessons - Part 15)
Preventing Chemical Contamination (HACCP Lessons - Part 14)
Просмотров 9 тыс.2 года назад
Preventing Chemical Contamination (HACCP Lessons - Part 14)
Preventing Physical Contamination (HACCP Lessons - Part 13)
Просмотров 11 тыс.2 года назад
Preventing Physical Contamination (HACCP Lessons - Part 13)
Understanding Cross-Contamination (HACCP Lessons - Part 12)
Просмотров 28 тыс.2 года назад
Understanding Cross-Contamination (HACCP Lessons - Part 12)
Preventing Microbiological Contamination (HACCP Lessons - Part 11)
Просмотров 12 тыс.2 года назад
Preventing Microbiological Contamination (HACCP Lessons - Part 11)
Food Risk Categories (HACCP Lessons - Part 10)
Просмотров 35 тыс.2 года назад
Food Risk Categories (HACCP Lessons - Part 10)
Understanding Food Poisoning (HACCP Lesson - Part 09)
Просмотров 4,9 тыс.2 года назад
Understanding Food Poisoning (HACCP Lesson - Part 09)
Food Poisoning Bacteria (HACCP Lessons - Part 08)
Просмотров 10 тыс.2 года назад
Food Poisoning Bacteria (HACCP Lessons - Part 08)
Cooking, Cooling and Reheating Food (HACCP Lesson - Part 07)
Просмотров 36 тыс.2 года назад
Cooking, Cooling and Reheating Food (HACCP Lesson - Part 07)
Understanding Temperature Control (HACCP Lesson - Part 06)
Просмотров 75 тыс.2 года назад
Understanding Temperature Control (HACCP Lesson - Part 06)
Mastering Kitchen Stock Rotation Techniques for Maximum Freshness
Просмотров 14 тыс.2 года назад
Mastering Kitchen Stock Rotation Techniques for Maximum Freshness
Exploring Food Delivery Services: Fresh / Chilled / Frozen / Dry
Просмотров 11 тыс.2 года назад
Exploring Food Delivery Services: Fresh / Chilled / Frozen / Dry
still using COSHH??
Thanks for the super information
❤️
Weldone 🎉
❤️
They called out dudes ears for hygiene reasons but the dude was handling and dispensing chemical without safety goggles/glasses.😂
Thank you for your feedback
are you saying that it is proper to put hot foods directly in a refrigerator?1:57
Very informative video ❤
♥️♥️
How long does it take for steaward man take in the kechen
It depends on the areas
Good refreshing video
♥️♥️
Thank you so much ❤
You too ❤️
Awesome education on food safety
Thank you for your feedback
Great and thank you
Thank you too
Very informative video thank you
Thank you 🙏
Nice video
Thank you 👍
Good job
Thank you
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Now bitch if you had mt six we wouldn't be doing damage control right
Lowballing to keep or control they high
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You want your percentages off his name or the ingredients
Thank for your feedback
Cooked or Uncooked
Cooked
impressive
♥️♥️
Can you explain me how to wear shoe
Seriously 😳
Fentastic video
Thank you 🙏
Yes clear and valuable video 🎉🎉🎉
Glad to hear that 🙏
Good video
Thank you
What cares should a hotel take when having scrambled eggs during a continental breakfast?
Cook scrambled eggs thoroughly to an internal temperature of (75°C) to kill harmful bacteria such as Salmonella. Serve them immediately or keep them hot (above 63°C) until they are served. Store raw eggs properly in refrigeration at (4°C) or below to prevent the growth of bacteria. Use refrigerated eggs within a reasonable time-frame and discard any cracked or contaminated eggs. Ensure proper hygiene practices among kitchen staff, including frequent handwashing, wearing gloves when handling food, and avoiding cross-contamination between raw and cooked eggs or other food items. Avoid using the same utensils for raw and cooked eggs to prevent cross-contamination.
Q.C here
Welcome
Thank you sir
Welcome ,🙏
Thank you so much sir
Most welcome
Great tutor. Thank you very much
Glad you liked it
Thank you
You're welcome
"PromoSM" 🎉
🎊🎊
Good job
Thank you 🙏
Very good 👍
Thank you 🙏
Iam working currently Working in Double Tree by Hilton In Qatar As a stewarding shift leader From Sri Lanka Need More stewarding Videos ❤
Thanks for the comment and introduction. 🤝
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Excellent ❤
Thank you ♥️
Thank you for information
Thank you for watching
Super
Thank you
🎉
🎊
topic is not clear
Thank you for your feedback. Will consider for upcoming videos
❤Thanyou very much
Good job
Good
Thanks 👍
تھنک استاد
♥️👍
best narration❤
Thank you ♥️