What are the requirements for paying attention to cooking techniques and paying attention to food hy

Cooking techniques pay attention to food hygiene, and we also need to pay attention to certain precautions, which will be discussed below.

1. To achieve the "three nos": do not keep long hair and nails, cover your hair with a kitchen hat, do not wear jewelry, and do not wear nail polish.

"Four diligence": frequent bathing, frequent change of clothes, frequent haircuts, frequent nail clipping, and good personal hygiene.

2. The food stored in the refrigerator should be separated from "four parts": fish and meat should be separated, meat and vegetables should be separated, raw and cooked food should be separated, finished products and semi-finished products should be separated, and the box should be cleaned and defrosted regularly to keep the box neat and clean.

3. The cold basin room and the dim sum room should achieve "three whites" (white clothes, white hats, and white masks).

"Three nos" (unwashed raw food is not allowed, non-relevant personnel are not allowed, and private items are not allowed to be brought in).

The special room is equipped with "Sanshui".

disinfectant water, washing water, clean water).

Employees enter the special room to change clothes.

4. There are anti-fly measures in the kitchen, so that there are no flies, no cockroaches, and no rat traces.

5. Always keep the kitchen clean and hygienic, the work site, countertop, various utensils and food processing machinery are clean and clean, and the seasoning cylinder is covered after each meal.

Hygiene requirements for cooking establishments].

1. The refrigerator should be kept clean, defrosted in time, there is a certain gap when storing food, raw and cooked should be stored in separate boxes, and plastic wrap should be used for storing food.

Wrap, cover, and do not stack on top of each other (and fill out the freezer defrost record form).

2. When cooking processed food, it should be heated thoroughly, and the cooked hot food needs to be kept warm, and the temperature must be kept above 60 to reduce the growth and reproduction of bacteria.

3. After the work is over, the seasoning is covered, and the sanitation of tools, containers, stoves and stoves, and ground and walls is done.

4. Staff should wear neat work clothes and hats, do not keep long nails, do not grow long hair and beards, and do not smoke. No spitting, etc.

5. There should be a closed trash can that can hold a catering, and it should be sold in shifts.

6. There shall be no colored plastic bags.

Answer]: b, c, d, e

The cooking method can adjust the amount of oil, salt, sugar, as well as the taste and flavor.

Hello dear, I am happy to answer your questions for you: A: The basic skills of cooking techniques include: 1

knife technique; 2.feeding technology; 3.sizing, hanging paste and stuffy technology; 4.

Master the technique of fire; 5.thickening and pouring techniques; 6.The time of seasoning, hail erection and quantity, mastery of the technical cavity is unbridled; 7.

Spooning technique and plating technique. I hope mine can help you and have a great day!