Is it important with proper hygiene in performing inside the laboratory cooking why?

Answer 1

Hygiene is very important in cooking. Essential, is more the word. If you have long hair, tie it up securely. You must not lick your fingers, nor put back in the pan a spoon you've used to taste. Keep raw and cooked meat separate, and keep all meat separate from other ingredients. This applies to refrigerator storage, cutting boards, knives and other kitchen tools. It is especially important to keep meat and dairy products apart until you reach the stage of cooking where they'll be combined. Wash hands between procedures and use paper towels rather than cloth to dry them. If cooked food is to be stored, refrigerate it as soon as it has cooled sufficiently. Use glass or ceramic containers rather than plastic. Cover it when cold. Otherwise, keep hot food hot and cold food cold prior to serving, but don't keep food hot for long periods: refrigerate and reheat. Always keep cold food refrigerated. Be especially careful with such things as lightly-cooked eggs (for Caesar salad, for example) and egg sauces (such as Hollandaise). Either serve them immediately or promptly refrigerate them, gently reheating right before serving. When reheating meat dishes or foods involving meat stocks (I'm including poultry and fish here; it's all meat) ensure it reaches a high heat; keep stirring and then remove from heat to serve. There are other rules which should be observed and which you can research, but I can't stress sufficiently the importance of thoroughly washing and drying hands and keeping your hands away from your face or head while you work. It might sound a lot to remember, but if you cook regularly it'll become second nature. Just because your auntie is a great cook who licks her fingers all the time doesn't mean it's right! Many households complain of "stomach bugs" which in fact are down to poor hygiene in the kitchen. This is a serious danger to people with impaired immune systems, the very young and the elderly, and those on essential medication. And take no notice of television chefs who lick spoons which they toss back in the pot, or suck on fingers which they then use to handle more food. Sorry, guys; it might make for great TV, but you're leading us into salmonella territory. ___________________

Answer 2

Proper hygiene while performinng in laboratory cooking is essential. To avoid cross contamination, all procedures in laboratory cooking must be up to code and standard.