Under the sink because he doesn't bake very often.
In a container in the fridge so that it stays fresh longer.
In an airtight container in a dry cupboard.
Out of the way against the wall so that his kitchen cupboards aren't cluttered up with bulky items.
To retain moisture and keep out pests.
To keep out moisture and pests.
To keep someone from spilling them - dry ingredients can be expensive!
So that they cool down faster in the fridge.
In the pantry. All the things you need most often should be stored there for convenience. Besides, a competent cook always knows the difference between a chemical and a food ingredient like vinegar.
In any easy to access place because chemicals are needed so often for sanitation.
In a secure cupboard separate from food storage in original or labelled containers.
In a secure cupboard away from food storage in airtight containers so that fumes can not escape.
Ensure that foods with an earlier expiration dates are used first.
Ensure that the freshest foods are used first.
Ensure that a Fire Fighting Orientation is completed by kitchen staff.
Ennsure that fire extinguishers are placed where they can be easily reached in case of fire.
Bacteria is spread from meat to raw foods.
Bacteria is spread from ill workers or to raw foods.
Bacteria is spread from raw foods to cooked foods.
All of the above.
0 degrees celcius
Any temperature below 0 degrees celcius
Between 0 and minus 18 degrees celcius. Any colder and freezer burn will occur.
Any temperature below minus 18 degrees celcius
Between 0 and 4 degrees celcius.
Between 4 and 18 degrees celcius.
Any temperature above 0 degrees celcius.
Any temperature above 4 degrees celcius.
In the original containers so that you know what they are.
In small, shallow, airtight containers so that they cool off faster.
In large, airtight containers so that the fridge is not cluttered with a lot of small containers.
In a bowl with saran wrap covering it so that it is easier to scoop come out when you need it.
Under cool running water.
Soaking in warm water in the sink.
In the fridge.
In the microwave.
Put raw meat on the top shelfwhere it is coldest, veggies on the middle shelf and dairy in the door.
Put the leftovers down low where it is colder. meat in the middle, and veggies on the top shelf where they won't freeze.
Put raw meat on a lower shelf, leftovers in the middle and veggies on top
Put leftovers up high, veggies in the middle, and raw meat on a lower shelf.