Keeping knives sharp and handling/storing them properly are the best methods to reduce the potential for cuts in the kitchen. Providing employees with mesh or Kevlar cutting gloves is another good idea. Hare are some other tips:
? Purchase non-slip pads that are designed to be placed underneath cutting boards. This helps prevent slippage on the work surface.
? Don’t forget that dishwashers handle knives as well. Consider purchasing gloves for them. At the very least, train employees on the proper way to fi ll the dishwasher (where to put knives, how to place them in their designated area, etc.).
? Do not put broken plates and broken glass in regular trash containers. Instead, dedicate a special trash bin for broken glass and other sharp objects.
An American Classic
If you offer a BLT pizza, consider using radicchio in place of leaf lettuce. It can be subjected to heat without causing any breakdown in flavor, which makes it perfect for pizza.
Spread shredded or chopped raw radicchio over the pizza crust. Add cooked and crumbled bacon, followed by sliced Roma tomatoes. Finish with a dusting of grated Parmesan cheese. When the pizza comes out of the oven, use a plastic squirt bottled filled with a creamy vinaigrette dressing to decorate the top of the pizza. This adds both color and flavor.
Want to freeze your dough? Be prepared for a challenge — live dough is diffi cult to freeze, according to our “Dough Doctor,” Tom Lehmann. To do so requires a blast freezer (not economical for a pizzeria). When freezing dough in a regular freezer (which likely operates at -20 F or higher), damaging ice crystals form inside the yeast cells and viability is limited to 10 to 15 days. So it’s time to move on to your next great idea, because freezing your dough probably isn’t going to work out!
A homemade vinaigrette is an inexpensive and simple way to add perceived value to your salads. Here’s a quick recipe you can put to use today for a tasty balsamic vinaigrette:
½ cup balsamic vinegar
1 tablespoon soy sauce
2 tablespoons honey
2 cloves garlic, minced
Crushed dried red pepper, to taste
½ cup extra-virgin olive oil
In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, honey, garlic and red pepper. Add olive oil in a thin stream, whisking until emulsifi ed.