When washing dirty pan in a compartment sink what should food handler do first?
Fill the sink with hot soapy water:
- Sanitization involves the use of high temperatures or chemicals to significantly reduce pathogenic microorganisms on surfaces.
- Ensure that the water temperature is around 100° F (38° C) in commercial kitchens.
Cooking Utensils
- What do you mean by adulteration in pulses?
- Can baking soda hurt a guinea pig?
- Does organic quinoa have to be rinsed before cooking?
- How do you make a rissotto creamy?
- How do you harden treacle or normal toffee that set?
- What should a food handler who has discharge from the eyes?
- How do I polish an old silver chafing dish?
- How do you repair a rice cooker?
- Is a frying pan utensil?
- How should you protect your hands while doing dishes?
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