Selecting and Storing Fresh Veggies

June 16th is Fresh Veggies Day, so it’s the perfect time to learn about selecting and storing your vegetables. As a restaurant owner, it’s important to make sure that your vegetables are properly cared for, but even more so, chosen. Because we care about your business, your restaurant, and obviously your equipment, here are a few hints to help.


Choose Produce Carefully

When getting high quality produce, the key is to make sure that you come back with pieces that aren’t damaged or bad. No amount of storage will make a difference if the produce is too far gone.

Need to Stock Up?

If you’re buying bulk, plan on grabbing the root vegetables. These are notorious for lasting long and staying fresh. Wanna keep it longer? Try separating the greens from carrots or beets to help keep them from pulling moisture.

Getting Greens?

Lettuces are fragile, but kale and collards will last longer. Especially when you take the rubber band and plastic bag to give it room to breathe. Other options that keep well are radicchio and endive if kept in a crisper drawer can last for around a week, generally.

Care for Herbs

Herbs are pretty delicate items of produce, but rosemary and thyme are the sturdiest to choose from. Proper storage is really key, but they also last longer if you roll them up in a damp paper towel and place the bundle in a resealable plastic bag. 

Aim for Longer Lasting Fruits

Citrus and apples can hand out in the fridge for several weeks at least, so if your restaurant needs to keep fruits on hand, these are great options. The key is to make sure that you don't choose any that are bad - one bad apple will really spoil the bunch.

A Few More Tips


  • Remove packaging before putting the produce on the shelves or in a fridge because it could be contaminated
  • Repackaged product into containers made of easily washable materials
  • Check daily for signs of spoilage and remove already spoiled pieces
  • Check freshness daily and remove parts of green vegetables and turn yellow

Storing in a Refrigerator?


  • Store it immediately after it is received
  • Keep an eye on the refrigerator temperature
  • Remove the packaging before storing
  • Do not clutter the fridge to help maintain air circulation
  • Separate meat from produce
  • If the refrigerator brakes, check all the food and the temperature. If the food is still usable, transfer it into another unit, if not safely remove it. Of course, finally, call Fast Fix LLC. One call does it all when you need to have commercial kitchen equipment repaired in Missouri.

Is Your Refrigerator Running?

The old prank call ... but it's really an important question when you own a restaurant. Fast Fix LLC does not prank call, but it is true, one call does it all. Our team is ready to assist when you run into maintenance issues, breakdowns, and more. Visit our website to learn more about our services, or give us a call at the number below. We look forward to servicing you and your company.

Fast Fix LLC. Restaurant Equipment Service & Repair - 

One Call Does It All! 




Fast Fix LLC. Restaurant Services
3362 State Road JJ
Kingdom City, MO 65262

Columbia: 573-544-0456
St. Louis: 636-327-8349


https://www.fastfixllc.com/about


Location: Kingdom City, MO, USA

Comments

Post a Comment

Popular posts from this blog

The History of the Oven

Image
One piece of equipment crucial to pretty much any restaurant is the oven. Ovens have come a long way since ancient times. Before the first oven was invented, people had to cook over open fires. Today's ovens are energy efficient and temperature controlled. In today's blog, F ast Fix LLC is going to take you through the timeline of the evolution of the oven. The First Ovens The first oven recorded in history was invented in 1490. It was built in Alsace, France and was made entirely of brick and tile, including the flue. While there may have been others before this, the French oven is the first to be recorded. Simple ovens were used by the ancient Greeks for making bread and other baked goods. By the middle ages, taller brick and mortar hearths, often with chimneys were being built. Often times, the food to be cooked was hung over the flames in a large metal cauldron. Wood Burning Stoves After the first oven was created, inventors began working to make improvements t...
Read more

The History of Deep Fried Foods

Image
Deep fried foods are a typical menu item, especially in the fast food industry. Who doesn't love some crispy french fries to accompany their burger? From mozzarella sticks to onion rings, fried foods offer some of the best side dishes you can find. Who thought to drop food in hot oil to cook it though? Who invented the first deep-fryer, and when did they become a staple in the restaurant industry? Keep reading to learn more about the history of deep-fried foods from your favorite restaurant equipment repair company in Missouri . The History of Deep Fried Foods The process of deep-frying foods is said to have come about in the 5th millennium BC. The Egyptians that invented deep-frying during this time had no idea how it would change the culinary industry. Fried cakes were one of the first foods to be fried (think donuts). Other cultures began to follow suit. For our ancestors, frying food was a quick and easy way to prepare a meal. Deep frying was also a way of preserving foo...
Read more

Cleaning & Maintaining Your Salamander Broiler

Image
Many professional kitchens contain a salamander broiler. This piece of equipment is used for grilling and toasting, melting cheese and the browning of grain dishes. Unlike a traditional broiler, a salamander broiler has belts and grates that are constantly exposed to foods. Therefore, it's very important that this piece of equipment remain clean and well-maintained. Keep reading to learn how to properly clean and maintain this piece of commercial kitchen equipment. Cleaning Your Salamander Broiler  The main issues with not properly caring for your salamander broiler are the sanitation and health risks. Not only does this put your restaurant at risk of a health code violation, but you're also risking the safety of your customers. In addition, the equipment can smoke excessively if it's not kept clean of food remnants. Below are some tips for cleaning your salamander broiler: Be sure to cool the salamander broiler completely before attempting to clean it. This piece ...
Read more