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Issues noted by inspectors included: An employee went from cutting raw beef to washing utensils without washing hands in between tasks; a food handler wiped the cutting board used to cut beef and ...
Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many ...
Nakiri bōchō ( 菜切り包丁, translation: knife for cutting greens) and usuba bōchō ( 薄刃包丁, thin knife) are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. [1]
Fallfish are found in the northeastern United States and eastern Canada, where they inhabit clear streams, lakes, and ponds. They predominantly prefer swift currents, however, they can also be found in well oxygenated pools. As their name suggests they are often found at the base of waterfalls. Before the introduction of fish such as smallmouth ...
Maguro bōchō. A maguro bōchō ( Japanese: 鮪包丁, lit. "tuna knife"), or maguro kiri bōchō ( 鮪切り包丁, lit. "tuna cutter"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish. The maguro bōchō is a long knife with a blade length of 30 cm ...
The filleting process of the fish starts after the pretreatment and trimming stage. Fish filleting is either done by mechanical filleting machine or by hand. The machine which is used for the production of fish fillet has cutting knives which cut the fillet from the backbone and take out the collarbone.