Tools of the Trade

Riell, Howard
February 2007
FoodService Director;2/15/2007, Vol. 20 Issue 2, p50
Trade Publication
The article cites the common components of display cooking stations according to Johnson & Wales University culinary director Steve Shipley. Induction burner and sauté pans need to have magnetic materials in their base to function with induction cooker. Protein foods should be refrigerated under 40 degrees Fahrenheit. Kitchens should have a pair of tongs, spatulas and wooden spoons.


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