A new member of the kitchen staff wanted to save time throughout a busy Friday night. He brought out a large quantity of smoked
salmon and yogurt from the refrigerator to use in an hor d'oeuvre. Leaving them on the counter would be convenient the entire evening. The chef was not pleased. Why? (.And its for culinary arts.)
Certain foods have to be kept in different conditions to prevent cross contamination and food poisoning. Some food can possibly 'go off' if left out of the refrigerator too long. Also, there becomes a risk of food becoming contaminating and causing food poisoning, this obviously would not look good at a restaurant / take away
The reason why the chef was not pleased is because if the food is to remain at room temperature for two hours or longer, bacteria can multiply which would start to cause food poisoning. even just a little bacteria can cause a lot of harm.
