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> They also assume I have an infinite amount of cutting boards and knifes A professional kitchen doesn't either. They wipe things down with sanitizer as they g
by sublinear 3y ago
> They also assume I have an infinite amount of cutting boards and knifes
A professional kitchen doesn't either. They wipe things down with sanitizer as they go. i.e. a damp rag from a bucket of water/steramine solution.
- Jochim 3y agoA professional kitchen should, at an absolute minimum, have separate cutting boards for raw meat, cooked meat, vegetables, and fish.