I am starting to operate my own restaurant in a short time. As I count on the words of experts, your answers will enlighten me more than you can imagine.
My place is going to be a local style restaurant which is offering different kinds of meatballs and of course some local food which we may count as extras. I am going to use the items listed below for the written purposes but as I have no experience in field it is critical for me to know that how much time does these food stay fresh and tasty in refrigirator, deep freeze and room temperature.
Tomato - chopped in small pieces - used for salad
Tomato - untouched
Pepper - chooped in small pieces - used for salad
Pepper - untouched
Cucumber - chopped in small pieces - used for salad
Cucumber - untouched
Onion - untouched
Onion - chopped in very thin pieces and rubbed with salt and then washed - used for salad
Parsley - minced - used for salad
Parsley - untouched
Beans - boiled - used for a local salad
crushed sesame seeds with thyme and red pepper flakes
Meatballs - normal sytle
Meatballs - with grated (flaked) onion in it
Meatballs - with grated (flaked) garlic in it
Pickles
I will be glad if you can tell how much time they stay frsh and tastey in deepfreeze, refrigerator and room temperature. Another thing are there any pecial procedures that I should follow before making deep freezed food ready to serve or what is the best way to serve deep freezed food like; just waiting at room temperature till they are ready to serve or microwaving them to get rid of ice. I am ready to listen any hints that you know too.
Thank you very much..
Cuneyt A.
Answer How are you doing today? The question you put before me is a good one but I do not have the time to respond to each question. So what I will do is direct you to
http://www.Food-Storage-Info.com there are pages on Meat storage,Vegetable storage which with governmental resources for your review. Hopefully, this will assist you.
