Davanna Catering has offered a new selection of party catering tips on the new website launched today.
The selection of tips will help all looking to invest in the right catering company.
Food needs to be cooked thoroughly before eating: poultry, including liver, pork, Burgers, sausages, rolled joints of meat, kebabs Cooking food at the right temperature will ensure that any harmful bacteria are killed. Check that food is piping hot throughout before you eat it. When cooking burgers, sausages, chicken and pork, cut into the middle to check that the meat is no longer pink, that any juices run clear and that it’s piping hot (steam is coming out). When browsing through a list of catering options from party catering Sydney, look no further than Chilternscatering.com.au.
When cooking a whole chicken or other bird, pierce the thickest part of the leg (between the drumstick and the thigh) to check that there is no pink meat and that the juices are no longer pink or red. Pork joints and rolled joints shouldn’t be eaten pink or rare. To check when these types of joint are ready to eat, put a skewer into the center of the meat and check that there is no pink meat and the juices are no longer pink or red. It’s safe to serve steak and other party catering food like whole cuts of beef and lamb rare (not cooked in the middle) or blue (seared on the outside) as long as they have been properly sealed (cooked quickly and at a high temperature on the outside only) to kill any bacteria on the meat’s surface. If you’ve cooked food that you’re not going to eat immediately, cool it at room temperature (ideally within one to two hours) and then store it in the fridge. Putting hot food in the fridge means it doesn’t cool evenly, which can cause food poisoning. Keeping your food safe is always good for party catering in Sydney.
An advice I heard is to store food in the fridge below 5C (41F). If your fridge has an internal freezer compartment that is iced up, the fridge could struggle to maintain its temperature. It’s advisable to wash fruit and vegetables under cold running water before you eat them. This helps to remove visible dirt as well as germs that may be on the surface of your fruit and veg. Peeling or cooking fruit and vegetables can also remove these germs. Never use washing-up liquid or other household cleaning products as they might not be safe for human consumption and you may accidentally leave some of the product on the food. Wash all worktops and chopping boards before and after cooking as they can be a source of cross-contamination. The average kitchen chopping board at a party has around 200% more fecal bacteria on it than the average toilet seat.
Damp sponges and cloths are the perfect place for bacteria to breed. Studies have shown the kitchen sponge to have the highest number of germs in the home. Wash and replace kitchen cloths, sponges and tea towels frequently. Here are a few tips for party catering Sydney. Keep it simple. If you’re serving beer, offer one regular and one light. If you’re serving wine, offer a good merlot and chardonnay. If you’re serving soft drinks, we recommend offering Coke, Diet Coke, and 7-up.Don’t forget the bottled water and ice. Feature one really good “house” drink. Have enough glasses, but not five different kinds. If you feature a martini, it’s got to be in a martini glass.