Biyernes, Setyembre 20, 2013

How to prevent your food from being spoiled

Some of us are planning to start a catering business. If you are one of us, then you should start researching on how you will prolong the life of foods and keep it from being spoiled, this will save your business from bad reputation. This article was written by Able Caterer - a Melbourne catering company in Australia. Read the full article to know the proper way of preparing and serving food.

Some catering company might not notice that the food that they are preparing was contaminated. Food contamination is when bacteria are spread between foods, surfaces or equipment. It is most likely to happen when raw foods touches ( or drips onto ) ready-to-eat food, equipment or surfaces. So, if raw meat drips onto a cake in the fridge, bacteria will spread from the meat to the cake.

Food contamination can also happen while preparing the foods. It is necessary for your staff to practice good hygiene while preparing the foods. Some of the good practices of hygiene are: keeping the hair tied and wearing hairnet to prevent from dropping of hair to food; not wearing watches and any kind of jewelries while preparing food; not smoke, spit, chew when preparing foods; avoid touching face and hair and lastly avoid sneezing and coughing while preparing the foods.

Your staff should also cooperate with you if you impose these rules. If you or one of your staff has diarrhea or vomiting, you must not handle food and must not return to work until you have no symptoms for 48 hours. Make sure that your staff will tell you if they have these types of symptoms. If you are not sure whether someone should be working with food, ask for advice from a doctor or the environmental health service at your local authority straight away.

In the venue of catering, you must also do the good practices of hygiene, in addition to that there are also do’s and don’t in food storage. We will tackle that on the part II of the How to prevent your food from being spoiled.

Linggo, Setyembre 1, 2013

How to choose the correct wine glass?

This is a tutorial on how to choose the correct wine glass. Choosing the right glass for your wine can give the taste and aromas that is present in a wine. This tutorial is made by Able caterer, a Melbourne catering company in Australia.

Miyerkules, Agosto 28, 2013

LPG information and safety tips [ infographics ]

Yesterday I saw an accident that is related to using LPG while cooking...This infographic can educate you about safety measures that can help you to minimize accidents, in addition to this, you will learn something new while reading this post.This infographic was made by Able Caterer, a melbourne catering company.

Linggo, Agosto 11, 2013

Aussie Mystery Meats

I’m Filipino and can readily claim that my country has some of the most unique (could be potentially read as “weird”) kinds of food around the world. But, given the diversity of the Filipino palate, I still am in wonder of what kind of recipes await me at a Melbourne catering buffet. For serious, it’s the first time I have ever seen and Emu and I’ve heard that they are an Aussie delicacy. They look like half ostriches.

And half attitude

I’ve done a little research and it would turn out that emu meat is almost exactly a replica of beef but only with a helluva lot less fat and more protein. And these Australian emu aren’t your wilderness birds. Australia has been domesticating emu like any other livestock for the longest time so you can be sure that they’re just as safe, if not safer, than the Kentucky Fried GMO Chicken you so love (but, again, minus the GMO).

Not only does their meat look like beef, reviews say that it tastes a little bit like it, too. I can’t say that I’m not prone to trusting said opinion; fried frogs, after all, taste like chicken. The only downside of the meat though is that, since it has very little fat, it dries up quicker so to enjoy it well-done, it has to be cooked in wet heat. This lack of fat is not just a weakness however—emu meat soaks marinates all to well.

Got cooked. Still Fabulous.

Actually, from what premise my general idea had in the beginning of this article, I, now, actually do want to try emu. It looks so darn good. And unlike most bird meats, emu is red meat which makes it all that more a savory surprise (or mystery) to me.

Has anyone tried emu before? What are your thoughts and how do you think I should best enjoy my first time biting down on one? Thank you all in advance!