Kitchen Hygiene Quotes

Do not taste food while you're cooking. You may lose your nerve to serve it.

I have a cheese-shredder at home, which is its positive name. They don't call it by its negative name, which is sponge-ruiner. Because I wanted to clean it, but now I have little bits of sponge that would melt easily over tortilla chips.

I'm a very good dishwasher. I'm a terrible cook. I'm an awful cook.

I'm great at dishwashing.

Poisoning rarely happens in a well-managed kitchen.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

I think more people should worry about where they store things in the fridge. I don't think people are on top of separating raw and cooked ingredients.

Don't ingest foods made in places where everyone is required to wear a surgical cap.

My mother had been slicing up the chicken. She took a drumstick and dropped it on the floor. She kicked it around a little, picked it up and put it on the edge of the plate. "There," she said, "we'll give him this drumstick." "Deal.

You have not been sticking your dirty fingers in my sauce,’’ Eve said, and pointed her wooden spoon at him. He quickly took the finger out of his mouth. ‘‘First off, they’re not dirty. I licked them first.

You turn hotdogs with tongs. Don't you ever use those tongs on a hamburger.

There is seldom just one cockroach in the kitchen. You know, you turn on the light and, all of sudden, they all start scurrying around.

I like a very clean kitchen, and when I'm cooking, I try to clean as I go.

The most important thing in the kitchen is the waste paper basket and it needs to be centrally located.

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.

People with chile peppers on their chef pants shouldn't be allowed in the kitchen.

You will be wondering about that sugar bowl, I imagine, is it still in use? You are wondering, has it been cleaned? You may very well ask, was it thoroughly washed?

My wife is such a bad cook, if we leave dental floss in the kitchen the roaches hang themselves.

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.

I learned how to handle myself in the kitchen - where to stand and how to be out of people's way and how to function like a machine.

Open shelving may be fashionable, but a closed cabinet door is the best way to stop grease and dust collecting in the first place.

As students, we completely failed with the washing up. You'd constantly have to eat out of the wrong receptacle. You'd end up with a cup of cornflakes or a plate of tea.

It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.

My kitchen is not a place to live in. I made it white so I can tell instantly if it's not clean-and I like it clean enough to be able to eat off the floors-or the tables, for that matter.