January 2020 ~ Jia's CookiT

Food Handling And Preparation

FOOD HANDLING AND PREPARATION We face two major sanitation problems when handling and preparing food. The first is cross-contamination....

COOKIES FAULTS AND THEIR CAUSES People say baking is an art, but what it really is, is a science. Baking is a global of measurement...

PERSONAL HYGIENE FOR CHEFS We defined contamination as harmful substances not present originally in the food. Some contamination ...

BACTERIA Bacteria are everywhere in the air, in the water, in the ground, in our food, in our skin, inside of our body. The scientist...

POTENTIALLY HAZARDOUS FOODS OR TCS FOODS Foods that provide a good environment for the growth of disease-causing microorganism...

ICE CREAM Basic French or clustered-style ice cream mix is simply a creme Anglaise or clustered sauce mixed with 1 or 2 parts heav...

;' POPULAR ICE CREAM DESSERTS Parfaits are made by alternating layers of ice cream and fruits or syrup in tall, narrow glasses. Th...

COOKIE MIXING METHODS Cookie mixing methods are much like those for mixing cakes. The major difference is that less liquid is usu...

CAKE BALANCING FORMULA A normal starting point in discussing cake balancing is the old-fashioned pound cake. This cake is made of flo...

Baking and Cooling Cake structure is fragile, so proper baking conditions are essential to produce high-quality products. Follow th...

CHURN FROZEN DESSERTS Ice cream and sherbet are churn-frozen, meaning they are mixed constantly while being frozen. If they were no...