From chef s kitchen

29/08/2025

Scallop 🍾

11/08/2025

03/08/2025

🍣 sushi 🍱

23/05/2025

Why Do Cutting Boards Come in Different Colors? Here's What Every Professional Kitchen Should Know

After many years in the kitchen, I've learned that good cooking doesn't just start with great ingredients - it starts with hygiene and precision. One of the easiest but most overlooked ways to maintain food safety in a busy kitchen? Color-coded cutting boards.

If you're managing a professional kitchen, you've probably seen boards in red, green, yellow, blue... but what do they actually mean?

Here's a quick breakdown:

Red Raw meat

Blue Raw fish and seafood

Green Fruits and vegetables

Yellow Raw poultry

Brown Cooked meats

White Dairy products or bakery items

Using the right board for the right ingredient isn't just about looking professional - it helps prevent cross-contamination and keeps your guests safe.

▲ Tips when using plastic cutting boards like Quantum Pro:

▲ Wash thoroughly with hot water after every use

▲ Use a flat, stable surface to prevent slipping

▲ Replace boards when deep cuts appear bacteria can hide there

▲ Store boards vertically to allow air drying and avoid moisture build-up

As a chef, I trust tools that can handle the heat and

01/05/2025

✨️𝙐𝙣𝙡𝙤𝙘𝙠 𝙩𝙝𝙚 𝙇𝙖𝙣𝙜𝙪𝙖𝙜𝙚 𝙤𝙛 𝙁𝙤𝙤𝙙 𝙎𝙖𝙛𝙚𝙩𝙮: 𝙎𝙥𝙚𝙖𝙠 𝙇𝙞𝙠𝙚 𝙖 𝙋𝙧𝙤!✨️
Here’s a practical glossary for food manufacturing professionals:

𝗖𝗼𝗿𝗲 𝗙𝗼𝗼𝗱 𝗦𝗮𝗳𝗲𝘁𝘆 𝗦𝘆𝘀𝘁𝗲𝗺𝘀
- 𝙃𝘼𝘾𝘾𝙋– Hazard Analysis and Critical Control Points: Identify, evaluate, and control hazards.
- 𝘾𝘾𝙋– Critical Control Point: A step where control can eliminate or prevent a hazard (e.g. cooking, chilling).
- 𝘾𝙋– Control Point: General points in the process where controls are applied (not as critical as CCP).
- 𝙊𝙋𝙍𝙋– Operational Prerequisite Programs: Controls to reduce risks but not critical (e.g. hygiene training)
- 𝙋𝙍𝙋– Prerequisite Programs: Basic conditions for food safety (e.g. pest control).
- 𝙍𝘾𝘼– Root Cause Analysis: Identifying the underlying cause of failures.
- 𝙂𝙁𝙎𝙄– Global Food Safety Initiative: Benchmark model for international certifications.
- 𝙁𝙎𝙈𝙎– Food Safety Management System: Structured system to manage food safety.
- 𝙏𝘼𝘾𝘾𝙋– Threat Assessment Critical Control Points: Focuses on intentional threats (fraud, sabotage).
- 𝙑𝘼𝘾𝘾𝙋– Vulnerability Assessment Critical Control Points: Focuses on supply chain vulnerabilities (adulteration, fraud).

𝗤𝘂𝗮𝗹𝗶𝘁𝘆 & 𝗖𝗼𝗺𝗽𝗹𝗶𝗮𝗻𝗰𝗲
- 𝙂𝙈𝙋– Good Manufacturing Practices: Foundational hygiene and operations.
- 𝙎𝙊𝙋– Standard Operating Procedure: Step-by-step guides for consistency.
- 𝙎𝙎𝙊𝙋– Sanitation Standard Operating Procedure: Cleaning procedures for safety.
- 𝘾𝘼𝙋𝘼– Corrective and Preventive Action: Correcting issues and preventing recurrence.
- 𝘾𝘼𝙍– Corrective Action Report: Documenting non-conformances and resolutions.
- 𝙉𝘾𝙍– Non-Conformance Report: Official record of any non-conformity.
- 𝙉𝘾– Non-Conformance: A failure to meet specified requirements.
- 𝙌𝘾𝙋– Quality Control Point: Specific points in the process to maintain product quality.
- 𝙊𝘽𝙎– Observation: Minor findings during audits that might require preventive action.
- 𝙎𝙋𝘾– Statistical Process Control: Using data and charts to monitor and control processes.

𝗛𝘆𝗴𝗶𝗲𝗻𝗲 & 𝗦𝗮𝗻𝗶𝘁𝗮𝘁𝗶𝗼𝗻
- 𝘾𝙃𝙋– Clean Hygiene Practices: Personal hygiene protocols.
- 𝙂𝙃𝙋– Good Hygiene Practices: Basic hygiene and sanitation standards to ensure safe food handling.
- 𝘾𝙄𝙋– Clean-In-Place: Automated cleaning without disassembling equipment.
- 𝘾𝙊𝙋– Clean-Out-of-Place: Manual cleaning after disassembly.

𝗜𝗻𝘃𝗲𝗻𝘁𝗼𝗿𝘆 & 𝗛𝗮𝗻𝗱𝗹𝗶𝗻𝗴
- 𝙁𝙄𝙁𝙊– First In, First Out: Managing inventory to use older stock first.
- 𝙁𝙀𝙁𝙊– First Expired, First Out: Managing products based on expiry dates.
- 𝙍𝙏𝙀– Ready-To-Eat: Foods requiring no further cooking.

Did I miss any?
Comment below the abbreviations 𝙮𝙤𝙪 use daily!
𝘓𝘦𝘵’𝘴 𝘩𝘦𝘭𝘱 𝘦𝘢𝘤𝘩 𝘰𝘵𝘩𝘦𝘳 𝘣𝘶𝘪𝘭𝘥 𝘢 𝘴𝘵𝘳𝘰𝘯𝘨𝘦𝘳, 𝘴𝘢𝘧𝘦𝘳 𝘧𝘰𝘰𝘥 𝘸𝘰𝘳𝘭𝘥.

26/04/2025

Portobello 🍄‍🟫

26/04/2025

🍡

26/04/2025

🥩

26/04/2025

🎊🍩🍮

26/04/2025

💥🔥⚡️

09/08/2024

🌟 Pan-Seared Salmon with a Creamy Florentine Sauce 🌟

Ingredients:

For the Salmon:

4 salmon fillets (about 6 oz each)
Salt and pepper to taste
2 tablespoons olive oil
For the Creamy Florentine Sauce:

2 tablespoons unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
1/2 cup sun-dried tomatoes, chopped
Salt and pepper to taste
Fresh lemon juice (optional, for serving)
Fresh parsley, chopped (for garnish)
Directions:

1️⃣ For the Salmon:

Season the salmon fillets with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a nice golden crust. Remove the salmon from the skillet and set aside.
2️⃣ For the Creamy Florentine Sauce:

In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and finely chopped onion, and sauté for 2-3 minutes until the onion is softened and the garlic is fragrant.
Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a simmer.
Stir in the grated Parmesan cheese until the sauce is smooth and thickened.
Add the chopped spinach and sun-dried tomatoes, and cook for another 2-3 minutes until the spinach is wilted.
Season the sauce with salt and pepper to taste.
3️⃣ To Serve:

Place the pan-seared salmon fillets on plates and spoon the creamy Florentine sauce over the top.
Garnish with freshly chopped parsley and a squeeze of fresh lemon juice if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 550 kcal per serving | Servings: 4 servings😋❤️

12/07/2024

Fryd ice cream 🍨