Our team went on a field trip to The Entrepreneur’s Space, a commercial kitchen, in Brooklyn to see what safety measures are taken in handling their food and utensils. The kitchen was divided into three sections: kitchen A, B, and C. Kitchen A is for making pasta meals and other dishes. It consists of a grill and six burners. Kitchen B and C were the baking areas; here you can find a set of mixers and a sheeter. Sheeter is a type of machine that can make dough very thin by pressing it together between twp plates. After having a tour of the kitchen we went to another part of the kitchen where the chefs wash their hands and the dishes are cleaned. Here we were told to never towel dry anything because this can spread bacteria, instead you should leave the dishes and utensils out to air dry.
Since our research focuses on milk and its proper storage, our team asked about how the milk was stored. We were told that the milk is kept in a closed refrigeration system at 38 degrees Fahrenheit. We were curious to know how the chef could tell before using the milk, if the milk was spoiled. The chef responded by saying they always check the expiration date and by tasting it.
While at the kitchen we also received a lesson about bar-code scanning. We learned that bar-codes are used to help machines scan a product to find out information about that product. There are two different types of bar-codes. One type of bar coding is linear reading printed bars of different widths. The other type of bar-code is the QR this is the square bar-code.
This was a very beneficial trip from the standpoint of food safety and proper milk storage.
- J.B.
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