observed in December,
Annual Food Safety Contest
Food Safety Contest
Last year's winner
Last summer I began to
work for a well known food concession. After learning how to set up an
outdoor kitchen, I was told that I would be the Fried Onion Cook. I remember
thinking that I dont know how to do that. My confusion must have
shown because I was given very detailed directions.
Then I checked my onion ring cutter carefully to be sure that it was in good condition and safe to use. After all, if I lost a few fingers, I wouldnt be able to fry the onion rings. : )
I set up the cutter in a corner area that had very little traffic and was very near to my onion ring table and the onion ring fryerlator. Then I sanitized the cutter and area. I put the bag of onions on a crate on one side and a sanitized container directly in front of the cutter to collect the onion rings. Finally, I put a waste container on the other side to catch all the onion waste. Just as I washed my hands again, put new vinyl gloves on, and began cutting my onions, the boss reminded me that the fryerlator had to be set up.
So I took off my chef coat and gloves and put on an apron. The first thing I did was carefully pour in fresh canola oil. I was careful because I did not want to get any oil on the roll floor as that might have caused someone to slip. I checked to see if the fire extinguishers were where we left them the night before. When we set up the outdoor kitchen, we set up the gas lines and tested them. But when I turned the gas on, I tested it again. Then I turned the heat on and set the temperature dial.
I took the apron off, put my chef jacket on, washed my hands, and put a new pair of vinyl gloves on. Then I began cutting the onions again. I had been cutting the onions for three hours and I was getting very sore, so I was happy when the boss said that it was time to start frying the onions.
I brought my cut onions to my onion ring table. Then I washed down the cutting area, set up a new sanitized container for cut onions and disposed of the onion waste so the cutting area was ready for me anytime as I was told that it could get really busy.
After I washed my hands again and put on another pair of new vinyl gloves. I checked the fryerlator temperature and began the painstaking process of making my first batch of onion rings. Then I carefully poured them into the fryerlater, carefully timed them, carefully took them out and let them drain. Then I put them on paper towels to cool. And finally into a large French fry boat to serve.
Well, thats the process and I think Ive covered the safety areas. My onion rings were a hit. Now people come to the concession asking if the onion ring king is here.
If you decide to fry in a fryerlator or cut with an onion cutter, I suggest that you find out the safety and sanitary procedures before you start the process. Good luck! Or should I say, "Stay safe!"
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