Thailand, located in Southeast Asia, is known for its gorgeous mountains, scenic beaches and bustling shopping districts. One of Thailand’s most memorable features is its delectable cuisine. Thai Food is a mixture of several flavors blended into perfect harmony. Balance is essential in the Thai culture and is exemplified in its cuisine. There are 5 fundamental tastes that are merged in each dish. Thai dishes often consist of foods that maintain a delicate balance between being salty, sweet, sour, bitter or spicy. It is this detailed attention that garners the praise that Thai food is often given. Thai food is among the most internationally known cuisines available in the world.

Thai food is most commonly known for being spicy. Dishes like Kaeng khae and Tom khlong are just a few examples. Kaeng khae is a spicy curry that consists of vegetables, herbs, meat and leaves from an acacia tree. Tom khlong is a spicy soup with a sourness that is derived through the addition of tamarind juice 到會推介. Vegetables like tomato, mushroom and drilled chillies along with meat are common in the dish. The Thai cuisine balances certain flavors together. Spicy and sour foods are often paired to balance the taste as well as sweet and salty foods. No one flavor ever truly overshadows the other.

Thai food is said to be a blend of flavors from the four regions in the country. Each region, ranging from Isan to Southern Thailand, has cuisines that have been influenced by their surrounding cultures. Isan, for example, has dishes that are unique to its particular area. The food is slightly different from that of other Thailand regions. In Isan, sticky rice and chillies are an essential part of every meal served. The Isan cuisine consists of hotter, spicier foods with increased sourness. Central Thailand, in contrast, consists of milder flavors with jasmine rice served at many meals. Southern Thailand, located along the Malay Peninsula, has a cuisine that is uses coconuts heavily. Coconut is used as a garnishment for meals as well as for oil and milk.

In addition to specific tastes from the four regions, Thai food is also influenced by the Chinese cuisine. Techniques such as deep frying and products such as soy were introduced to the Thai culture from China. Chinese influence as well as the influence from various areas around the culture all share in shaping the exotic and flavorsome cuisines that Thailand is well known for.

Walking from a food service loading dock to a storeroom and observing potential obstacles can be an eye-opening experience. How many garbage receptacles are in the area? What is the ambient temperature? Is the space clear enough to handle deliveries or are there obstructions in the way? Is the size of the delivery so large to require double handling? Is sufficient space available to store delivered products? If observations reveal potential problems, an operator will need to change the ordering process and equipment package.

In my experience, food ordering is not guesswork or a reactionary process. There should be established par levels for all items within a food service. If an operation is receiving products everyday, it is likely that delivered items are being doubled-handled. If products are received weekly, there is probably inadequate space to store items properly and the challenge of the basic rotation responsibilities of first-in, first-out inventorying.

Purchasing and receiving is food operations 101. When there’s insufficient understanding the fundamental of ordering, operators need to work with their purchasing staff to educate them on proper ordering procedures and food safety requirements. Many broad line distributors can assist with this training.

Operators need to understand how to use refrigeration and freezer storage space to optimize product movement and food safety. There are three basic requirements to consider when reviewing cold and dry storage spaces: Which products are stored in which areas; how much inventory must be on hand, and how are products broken-down within refrigerators, freezers and dry storage. This will help determine the capacity of the refrigeration and freezer units, and dry storage spaces.

When reviewing the proper storage of food products, operators need to know how items are handled. The FDA breaks food handling into three basic processes, which are determined by the number of times products pass through the “danger zone” between 41°F and 135°F: