'''The Culinary Classroom - Fundamental of Handling Pan Section On Bustling Hours ''

This is only the one basic and crucial technique to make more order at once  during the busy hours. It  might be said that pan section is so easy, just add oil, sauté ingredients and toss the foods. There is more than it in the commercial kitchen. The working in the busiest kitchen and making many orders at the same time make so stressful because maintaining the heat low and high time to time and handle many pans at once. 

The culinarian tips and technique is all about the handling pan section and make more than one pan foods quickly. The best things is that always keep the pan on all the cooking range and low the heat, so pan keeps hot and when you have order, you don't need to put pan and wait to add oil and ingredients until pan is hot because your pan is already pretty hot. This makes your cooking process fast. This is the simple tips and technique helpful for beginner.

Culinarian Institute is a free online learning platform which share you all the basic to advance culinary arts information that lend a hand to be a professional chef in future.

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Content Writer : Chef BBS