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Problems in the Kitchen

post #1 of 6
Thread Starter 
I'm doing a project for school that requires me and my group to identify a problem in cooking which we would then design a solution for.

It's a very broad topic so anything that you constantly have trouble with or think is dangerous would work.

We would appreciate it greatly if someone could help us by giving us an idea for this project.

Thanks
post #2 of 6

Here is one

In a great many small professional kitchens, only one (1) walk-in cooler is available. Even though signs are posted, invariably raw food product is placed above cooked product INVITING cross-contamination and a good hand slap from the health inspector. Cooks get busy, walk-ins get crowded, beer kegs need to be moved out of the way, etc. Find a way to make sure frozen turkeys on sheet trays put in the walk-in to defrost on wire shelving do not get placed directly above those nicely cooked top rounds underneath. Best of luck.
post #3 of 6
Find a way to maintain a sanitizing solution of between 50-200ppm bleach for four hours.
post #4 of 6
To make things a little more difficult, this system would need to prevent flat raw items from heading to the top as well; butchered ducks and chickens, let's say.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #5 of 6
Truly anti slip kitchen floors that work.
a guage on rinse sink that just buy looking at it you know when to add more sanitizing solution
CHEFED
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CHEFED
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post #6 of 6
To expand upon Eds suggestion truly slip resistant shoes.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
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