Culinary Gangster

The prime intent of this article is to analyse the safety rules and plans aimed to keep the employees safe from several kitchen hazards . Following safe work practices and taking simple precautions eliminates the risk of everyday accidents. The following measures have to be considered to overcome these risks : Cleaning of Floors : Always watch out for the spills as you go, it not only saves the time but also prevent the unwanted accidents. Oils and fats from the cooking containers almost guarantee a fall. Ensure placement of rubber mats and non slip materials to prevent from slipping & employees are advised to wear anti slip footwears too. Cleaning Sign boards to be placed which states "CAUTION WET FLOOR'' or " CLEANING IN PROGRESS'' to make the employees alert. Handling Equipment Properly : Giving proper training to the employees for using the equipment & always read the instructions from the manual that come along with the appliances

Molecular Gastronomy is generally the science applied in combination with the culinary techniques to transform the physical & chemical changes in the food. This is usually done with the help of specified edible chemicals & equipments. This term was invented by Nicholas Kurti in 1969 in collaboration with French Scientist Herve This. It  was out of the curiosity by them that why particular food have only that very physical properties & what could be the outcome if any changes being done. This gave the rise of such chemicals that are conducive to the same.  This is not only restricted to Chefs but mixologists & bartenders can play & experiment with their cocktails & drinks too. The scientific aspects are best understood with the techniques, tools & ingredients used for cooking that are summarized below : Spherification : As the name says itself , spheres of different sizes can be developed through this technique. The liquid used jellifies which

Modern plating plays a vital role in todays era of gastronomy as it represents the image of the restaurant & the quality of food being served to the guests. The very first appeal of the food is being enjoyed by the diners equally through eyes & the palate too. There are number of factors that decides the plating patterns , to name a few are as follows : 1) Selecting the right plate is the key to the attractive food presentation.Choosing the right size of the plate, choosing a contrasting plate color which is very significant like white plate adds more contrast to the dish in comparison to others. 2) Placing your ingredients right.Another rule of thumb is to keep the moist ingredients like sauces first & then place your food or accompaniments on the sides.Make sure not to overcrowd the plate. 3) Add more of the details to the plate like colors & contrast of the vegetables, meats & sauces.Use different textures to enhance the dish like crumbles, crisps,