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Home > Restaurant > fruit cut

fruit cut

Preparation

Wash hands thoroughly before handling any fruits

Ensure all cutting boards and knives are clean and sanitized

Gather all necessary equipment such as cutting board, knife, bowl, and serving platter

Select ripe and fresh fruits for cutting

Cutting Process

Start by washing the fruits under running water

Peel the fruits if necessary

Cut the fruits into desired shapes and sizes

Remove any seeds or pits from the fruits

Place the cut fruits on a clean serving platter

Storage and Presentation

Store any leftover fruits in an airtight container in the refrigerator

Keep cut fruits covered to prevent contamination

Garnish the platter with fresh herbs or edible flowers for presentation

Serve the cut fruits in an appealing and appetizing manner

Cleaning and Sanitizing

Clean and sanitize all equipment used in the cutting process

Wash the cutting board, knife, and bowl with hot, soapy water

Rinse all equipment thoroughly with clean water

Allow the equipment to air dry before storing them in a clean and dry place

Final Check

Ensure all fruits are properly cut and presented

Double-check that all equipment is clean and sanitized

Dispose of any leftover fruit scraps properly

Wash hands again after completing the cutting process.

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