Central Restaurant Products

CLEANING YOUR ACRYLIC HOLDERS
To prevent towel fuzz when cleaning your acrylic holders, try wiping with coffee filters instead of paper towels. Because coffee filters are very soft, they won't scratch acrylic surfaces like other towels can and will leave your board looking new.

ACRYLIC DISPLAY CASES
Avoid moisture build up on your acrylic display cases by cooling warm goods before loading them into tight acrylic bins, or ventilate your freshly baked product until it cools to avoid condensation in the case.

CHOOSE THE RIGHT PAN OR POT FOR EACH JOB
With the wide variety of cookware available, it's sometimes difficult to know which pot or pan is right for each cooking job. The descriptions below offer a guide to the most common pots and pans and suggestions for when to use each.

	Fry Pan A fry pan has gently sloped sides, which make it most suitable for foods that must be scrambled, rolled, turned or flipped. The low, flared sides help keep steam from collecting inside the pan, keeping fried foods crisp.
	Sauce Pan A sauce pan is an all purpose pot that's not only great for making sauces, but also for cooking vegetables, rice, soups and more. It's useful for simmering, too, because the tall, straight sides hold moisture and prevent spattering.
	Curved Sauce Pan This pan features a flat bottom and sloped sides that prevent food from getting stuck in corners. Ideal uses for this versatile pan include reducing sauces, cooking rice and risottos, stir-frying meats and cooking or stir-frying vegetables.
	Sauce Pot Same features of the sauce pan, only a larger size. Great for sauces, soups and stews.
	Sauté Pan This pan is good for sautéing, braising, browning, searing and deglazing to make terrific pan sauces. A sauté pan is much like a fry pan, but it has tall, straight sides compared to a fry pan's sloped sides. The straight sides of a sauté pan prevent spattering when cooking at high heat.
	Stock Pot As it's name implies, a stock pot is designed for preparing stocks as well as soups. The tall, narrow shape of the pot allows liquid to bubble up through the food, extracting more flavor.
	Brazier A brazier is a great pan for a number of uses, which may be why it is also sometimes called an "everyday pan." This pan features a wide, flat base and is ideal for sautéing and braising meats and vegetables. It's also useful for making breakfast fare such as frittatas and pancakes, and is an excellent substitute for a paella pan.
	Double Boiler A double boiler consists of two pots that nest while allowing space for simmering water. This set of pots is ideal for cooking foods that need a gentle touch because the water, instead of direct heat from a burner, heats the food in the upper pot. A double boiler is perfect for melting chocolate, making custards, cooking or warming sauces and much more.
	Bake and Roast Pan The sides of this pan help reduce spattering and the strong handles help you lift it in and out of the oven easily. The pan is designed for oven baking and roasting of meats, poultry and vegetables.
	Wok A wok has a flat bottom and tall, angled sides. The bottom of a wok gets very hot, making it a great pan for quick stir-frys. The sides of the pan help keep food warm while more ingredients are added. A wok can also be easily used for frying and steaming.

HOW TO SEASON YOUR WOK
1. When you receive your wok, wash it with soap and water and dry thoroughly.
2. Rub cooking oil on the inside surface of the wok.
3. Heat the wok until the surface turns dark.
4. Repeat steps 2 and 3 several times in a well-ventilated area, then the wok is ready to use for cooking.
5. Wash your wok after each use, rinse and dry thoroughly and reapply oil to cooking surface. This will help ensure a long life for your wok.

HOW TO RAPIDLY COOL HOT PRODUCT
To rapidly cool hot product, use these three guidelines:
• Containers: Aluminum containers chill the fastest, followed by stainless steel. Also, the more shallow the container, the faster your product will cool.
• Volume: Reduce large quantities of hot foods to smaller portions. Small amounts cool faster.
• Stirring: Stirring promotes cooling. Occasionally stir your product to help speed up the cooling process

HOW BIG ARE THOSE PLATE HOLES?
Illustrated below are the hole sizes on available plates: Central Restaurant - Helpful Hints

Source: Food Equipment Facts

HOW MANY ORANGES WILL IT TAKE?

For:	You'll need approximately:
1 cup juice	3-4 medium oranges
1 cup of 3/4" square, bite size pieces	2 medium oranges
10-11 Sections/Wedges	1 medium orange
4 teaspoons grated peel	1 medium orange

NOT SURE WHICH SLICER IS THE BEST FOR YOU?
Application: What type of operation the slicer will be used in
Frequency: How often the slicer will be used
Food Types: The food type that the slicer will be used to slice
See chart below

Model #	Application:	Frequency	Food Types
507-001	Small social clubs	Occasional, less than 1 hour each day for a couple days a week	Processed and natural meats, no cheese
507-002	Small churches, social organization kitchens, restaurants and operations with limited slicing needs	Occasional, less than 1 hour each day for a couple of days a week.	Processed and natural meats, some produce, no cheese
507-003	Small restaurants, schools, nursing homes and operations with limited sandwich menu or slicing requirements.	Light to medium duty use, up to 1 hour per day.	Processed and natural meats, some produce, limited amount of cheese
507-015	Medium size restaurants, schools, nursing homes and operations with limited sandwich menu or slicing requiments.	Medium duty use, up to 2 hours per day	Processed and natural meats, some produce, limited amount of cheese
507-008 507-009 507-013	High volume delis, institutions and supermarkets	All day use.	All types of product including cheese, not for frozen meats
507-017	Small to medium restaurants, schools, nursing homes and good for areas where space is limited.	Medium duty use, 1-2 hours per day.	Processed and natural meats, produce, and limited amount of cheese
507-016	Medium to large restaurants, schools, small delis and operations that need only (1) slicer	Up to 4-5 hours per day.	All types of product including cheese, not for frozen meats
505-011	Small delis and restaurants	Moderate use, 2-4 hours per day	Deli meats and cheeses
505-012	Restaurants, delis, schools and institutions	Moderate use, 2-4 hours per day	Deli meats and cheeses
505-024	Schools, delis, busy restaurants and institutions	4-6 hours per day	Deli meats and cheeses
507-021	Small churches, social organization kitchens, restaurants and operations with limited slicing needs	Occasional, less than 1 hour each day for a couple of days a week.	Processed and natural meats, some produce, no cheese
507-022	Small restaurants, schools, nursing homes and operations with limited sandwich menu or slicing requirements.	Light to medium duty use, up to 1 hour per day.	Processed and natural meats, some produce, limited amount of cheese

ENSURE PRODUCT FRESHNESS WITH FOOD ROTATION LABELS
Food rotation and inventory control are key to ensuring the freshness of all food products. Food rotation labels are considered to be the most cost effective method to control foodservice waste and guarantee that your customers receive the freshest food. Labels will not fall off like masking tape, are easy to read at a quick glance, and are FDA approved for indirect food contact. When using food rotation labels, use the “first in first out” rule. All food should be labeled, dated and marked with employee's initials. Discard any unidentified, undated containers of food. Because food rotation is important for frozen food as well as prepared food, make sure to use labels that adhere in cold temperatures.

WHY CHOOSE A DIGITAL SCALE?
* No moving parts to wear out
* Fast, easy to read displays
* Quick push button tare/zero
* Multiple units of measure
* The ultimate in accuracy

TIPS ON MAINTAINING YOUR WOOD BLOCK OR CUTTING BOARD
TIPS Allowing food to remain on a wood surface too long can lead to water spots and food stains. If this happens, use light sand paper or fine steel wool on the stain and continue normal maintenance routines. Below are some other common problems and their solutions.

Problem:	Cause:	To Repair :
Wind Shakes: a small portion of the wood grain lifts up from the top.	Grain separation and/or excessive dryness	Clean and dry the top. Apply a small portion of white glue to a piece of paper and slip it under the shake. Remove, leaving some glue for adhesion. Place a heavy weight on area overnight and let dry. Remove any excess glue using light sandpaper or fine steel wool. Always work with the grain, not against it.
Warpage: the top cups or bows.	Imbalance of moisture content between top and bottom surfaces and/or oiling only one surface	Apply oil liberally to concave side. If not corrected within 2 weeks, tape plastic (i.e. trash can liners, saran wrap, etc.) to the convex side and oil the reverse side every day. The top will then adjust to the new humidity and correct itself.
Damage: nicks, gouges, dents, etc.	External environment	If top is oiled, simply sand and re-oil. If top is lacquered, lightly sand and refinish with lacquer or another compatible finish.
Mineral Streaks: dark streaks in the wood.	Natural discoloring of the wood due to mineral deposits in the tree	No repair needed-adds to individuality of your block or board

STEPS TO SANITARY FOOD PREP
Did you know that about 20% of all foodborne illness is caused by cross contamination and much of that occurs at the cutting board
Central Restaurant - Helpful Hints

IS YOUR THERMOMETER READING ACCURATELY?
Check the accuracy of your thermometer by reading the temperature of one of the following:
• A large glass of ice water should read 32°F
• A pot of boiling water should read 212°F
If your thermometer does not read at 32°F or 212°F recalibrate according to the manufacturer's directions

SAFE COOKING TEMPERATURE CHART
Beef/Pork:
• Cook beef roasts and steaks to 145°F for medium rare or to 160°F for medium.
• Cook ground beef to at least 160°F.
• Cook raw sausages to 160°F.
• Reheat ready to eat sausages to 165°F.
• Cook pork roasts, chops or ground patties to 160°F for medium or 170°F for well done.

Poultry:
• Cook whole poultry to 180°F.
• Cook ground poultry to 165°F.
• Cook chicken breasts to 170°F.
• Cook stuffing to 165°F.

Eggs:
• Cook eggs until the yolks and whites are firm.
• Don't use recipes in which eggs remain raw or only partially cooked.

Fish:
• Cook fish until it's opaque and flakes easily with a fork.
• Avoid eating raw oysters or raw shellfish.

Source: www.fightbac.org

YOUR THERMOMETER SHOULD BE CALIBRATED . . .
• When it is dropped
• When there are extreme temperature changes
• On a regular schedule (prior to each shift, each day, or each week, depending on how often the thermometer is used)

TEMPERATURE TAKING TIPS
Accurate temperature measurement is one of the fundamental principles of safe food handling. Temperature readings should be taken from the center or core of the food. The exact location of the core varies with each type of food, so follow these guidelines:
- For large cuts of meat like roasts, insert the probe at the thickest part and push it in several inches to reach the center.
- For poultry, insert the probe into the inner thigh near the breast.
- For meat, poultry and fish, make sure the probe's sensor is not resting on fat, bone or gristle. These components heat at different rates and can cause inaccurate readings.
- For thin foods like hamburgers and pork chops, it may be wise to insert the probe from the side to avoid touching the probe to the cooking surface.
- For soups, stir prior to measuring the temperature and make sure to use a thermometer with a probe long enough to reach the center of the pot. Don't let the probe touch the sides or bottom of the pot.

QUICK TIPS FOR USING YOUR INFRARED SURFACE THERMOMETER
Surface vs. internal temperature: Your infrared thermometer measures surface temperature. To check internal temperature, stir or agitate the liquid then point your thermometer into the open container.
Avoid thermal shock: Allow the thermometer to adjust to large fluctuations in ambient temperature. Do not store unit below freezing.
Close in on your target: The smaller the target, the closer you should be to it. For example, for a target of 2.5 inches, you should be within 20". See also the D:S diagram on the left side of the thermometer.
Adjust for reflectivity: Bare metal surfaces such as stainless steel or aluminum will skew your temperature reading. Put nonstick cooking spray or masking tape on the surface first, then take the temperature of that area.

HOW MANY KNIVES DO I NEED?
For a kitchen feeding 100 guests, the following number of knives is recommend

Knife:	You'll need approximately:
Boning	2
Bread	2
Clam/Oyster	2
Cleaver	1
Cook's	3
Paring	12
Slicers, assorted	4 to 6
Sharpening Steels	1
Sharpening Stones	1

SHARPENING A KNIFE ON A STONE
1. To prevent your stone from slipping, place it on a towel.
2. Sprinkle water on the course side of the stone.
3. With one hand holding the knife handle and the other hand on the forward, noncutting top edge of the blade, position the knife at a 20° angle. Carefully guide the knife back and forth over the course side of the stone. The sharpening action should be parallel to the long side of the sharpening stone.
4. Use your free hand to carefully guide the knife and maintain even pressure on the blade as you move it back and forth.
5. Repeat as necessary for the other side of the blade.
6. Turn the sharpening stone to the smoother side and repeat steps 1 through 5.
This will hone the knife's edge.

SHARPENING A KNIFE ON A MULTI-OIL STONE SHARPENER
1. To prevent your stone from slipping, place it on a towel.
2. Holding your knife at a 20° angle from the stone's surface, begin pushing it across the stone. Use your free hand as a guide to direct and maintain even pressure on the blade.
3. Continue pushing the knife over the stone, making sure to run the entire length of the blade across the surface.
4. After the full length of the blade has been sharpened, smoothly remove the knife.
5. Turn the knife over and repeat the process on the other side. Your guide hand will have changed positions if you're following these steps correctly.

HOW TO KEEP YOUR STAINLESS STEEL FLATWARE LOOKING GREAT
Protect your investment by following these guidelines when cleaning your
stainless steel flatware:
1. Pre-soak immediately following removal from the table. Use a pre-soak compound recommended by the manufacturer of your detergent. Use a plastic or stainless steel pan for pre-soaking. Never use an aluminum pan. Aluminum frees the chlorine present in most pre-soak compounds and causes discoloration of stainless steel. Pre-soaking should last no more than 45 minutes.
2. After pre-soaking, wash your stainless steel in hot water and a good cleaning agent making sure there are no abrasive or corrosive qualities in the cleaner.
3. The stainless steel should be rinsed in water of at least 180°F. If you have hard water, a softener is recommended.
4. Caution for low temp. dishwashing.

If you areusing low temp chlorine bath type tableware washing system, follow the manufacturer's instructions carefully. Improper use, especially faulty rinsing or sanitizing, can cause staining or corrosion.

NEED TO KNOW HOW MANY CUPS THAT 1oz. LADLE IS?
Ladle Measures
So you've got a 1oz. ladle, but just how many cups does that equal to? Here's a list of some common ladle sizes in ounces and their equivalents in cups:

Ounces:	Cups:
1 oz.	1/8 or 2T
2 oz.	1/4
4 oz.	1/2
6 oz.	3/4
8 oz.	1
12 oz.	1-1/2
24 oz.	3

HOW TO SHUCK AN OYSTER AND OPEN A HARD-SHELLED CLAM

Shucking an oyster:
	To shuck an oyster, hold it's hinge side out and cupped half down with a folded towel. Use the folded towel to protect your hand.
	Insert an oyster knife into the hinge and twist it until the top shell loosens
	Slide the knife under the top shell to detach it from the oyster. Keep the knife close to the shell to avoid cutting into the oyster.
	Remove the top shell and use the knife to scrape the bottom, detaching the meat from the shell. Try not to spill any of the oyster juices. Remove any bits of broken shell.
Opening a hard-shelled clam:
	To open a hard-shelled clam, hold the clam in a towel, hinged side in.
	Hold the clam knife against the place where the top and bottom shells meet. Press the knife into the crack and seperate the halves.
	Use your knife as before to lift the shell and detach the meat.
Text and pictures reprinted with permission of FoodTV.com

HOW TO USE YOUR CHINESE SLICING KNIFE AS A MULTI-FUNCTIONING TOOL
A Chinese slicing knife is an endlessly useful tool. Depending on which part of the knife you use, you can slice, shred, chop, dice, cut, tenderize and crush. You can:- Pound meat in a crisscross pattern using the blunt edge of the knife blade
- Use the end of the handle like a mortar and pestle to crush soft foods such as beans
- Smash garlic cloves or small pieces of ginger using the broad side of the blade

KITCHEN SHEARS ARE A GREAT TOOL TO HAVE ON HAND. USE THEM TO:
• Cut bacon into bite-size pieces
• Cut dough and pastries
• Snip fresh herbs
• Halve whole canned tomatoes
• Split grapes or cut dried fruits
• Quickly cut open bags or boxes

No pizza cutter around? Kitchen shears cut through pizza - string cheese and all - more quickly and cleanly than a knife and they won't mar or scratch your pizza pan.

TYPICAL FLATWARE STYLES
An opening order for flatware should include a sufficient quantity for immediate use as well as backup stock. To determine the right amount of flatware for your needs, multiply the number of seats you will be serving with the flatware by the number listed in the chart below and divide by 12. This will give you the number in dozens you need to order.

Central Restaurant - Helpful Hints

1. Teaspoon 4
2. Oval Soup Spoon 2
3. Bouillon Spoon 2
4. Iced Tea Spoon 1-1/2
5. Dinner Fork 3
6. Salad Fork 1-1/2
7. Oyster Fork 1-1/2
8. Dinner Knife 2

CHOOSING THE RIGHT KNIFE FOR THE JOB

	Boning Knife: Used for cutting meat away from the bone and filleting of fish
	Bread Knife: As its name implies, great for slicing bread. Also slices tender fruits and vegetables and cuts through hard crusts for uniform slicing.
	Cimeter Knife: Used for cutting large pieces of meat into smaller sections. Makes straight slicing cuts.
	Clam Knife: For opening clams
	Cook's Knife: (also referred to as Chef's Knife or French Knife): Has a thin tip for fine slicing, a heavier center for dicing and chopping, and a heavy heel for cleaving.
	Oyster Knife: Offers an oval grind to prevent shell chipping while opening oysters
	Paring Knife: The most frequently used knife. Dices, cuts and peels vegetables, fruits, cheeses and meats.
	Sandwich Knife: Cuts single and stacked sandwiches, bagels and sandwich rolls
	Slicer Knife: Ideal for large cuts of meat. Slices chicken, turkey, ham and other roasted meats.
	Spreader: Spreads condiments on breads and sandwiches
	Steak Knife: For individual table use. Won't tear meats.
	Utility Knife: Great for almost any kitchen chore. Ideal for halving sandwiches, cutting vegetables and meats, or general food preparation. Also considered a great bar knife in a 5" or 6" length.

	Bakery : See Helpful Hints on, Cleaning your acrylic holders, Acrylic display cases
	Cookware : See Helpful Hints on, Choose the right pan or pot for each job, Seasoning your Wok, How to rapidly cool hot product
	Equipment : See Helpful Hints on, How big are those plate holes, How many oranges will it take..., Best slicer for your needs
	Food Storage : See Helpful Hints on, Product freshness with food rotation labels
	Scales : See Helpful Hints on, Choosing a digital scale
	Supplies : See Helpful Hints on, Tips on maintaining your wood block or cutting board, Steps to sanitary food prep
	Thermometers : See Helpful Hints on, Is your thermometer reading correctly?, Safe cooking temperature chart, Your thermometer should be calibrated to..., Temperature taking tips, Quick tips for using your infrared surface thermometer
	Utensils/Cutlery : See Helpful Hints on, How many knives in your kitchen to feed 100 guests?, Sharpening a knife on a stone, Sharpening a knife on a multi-oil stone, How to keep your stainless steel flatware looking great, How many cups your 1 oz. ladle will hold, How to shuck an oyster or open a hard shell clam, How to use your chinese slicing knife a s a multi-functioning tool, Kitchen shears as a multi-functioning tool, Typical flatware styles, Choosing the right knife for the job.

Food Prep Hints

Food Prep Hints