In the Kitchen

Welcome to Makati Food Kitchen!  Whether you are professional chef or a chef-at-heart needing some help around the kitchen, you’ll find some good infomration right here.  We’ll help you appreciate the joy of cooking with Makati food products!  You can even find special cooking tips and information in working aroud your kitchen. Start cooking and enjoying great cuisines with Makati Foods!

WORKING AROUND THE KITCHEN...
To ensure optimal food safety while preparing your meal, follow these guidelines:

•  Keep food hot or cold, NOT WARM. Do not let raw meat, chicken or fish get warm for a long period of time. Keep frozen products in the refrigerator until needed.
•  Use soap and hot water before and after handling. Wash cutting boards, utensils, the sink, all work surfaces and hands in hot soapy water before and after handling raw meat.
•  Use clean cutting boards. Be sure to use a cutting board with a hard surface that can be sanitized well between uses. Replace your cutting board as soon as it shows signs of heavy use, such as deep knife grooves.
•  Wipe up spills with paper towels. When finished, discard the paper towels immediately.
•  Use clean sponges and dishcloths. Wash them daily in hot water, preferably in a washing machine. Do not let sponges or dishcloths that have touched the raw meat come in contact with other foods.
•  Don't cross-contaminate. Raw meat should never come in contact with other foods, especially fruits and vegetables.
•  Do not rinse poultry. Cross contamination is more likely to occur with rinsing.
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FOOD PREPARATION TIPS...
To ensure optimal food safety while preparing your meal, follow these guidelines:

1. Buy from trusted sources.
2. Choose fresh or frozen products that are clean, cold, well wrapped, sealed tight without rips or leaks, and sold from a refrigerated or freezer case.
3. Refrigerate or freeze poultry quickly after purchase, if possible within half an hour.
4. Defrost meat or poultry in the refrigerator, not on the counter, allowing a few hours to a full day depending on size.
5. Do not allow raw poultry, meat, fish or its juices to touch other foods.
6. Wash cutting boards, tools, the sink, all work surfaces and hands in hot soapy water before and after handling raw meat, poultry or fish.
7. Keep hot foods hot and cold foods cold. Keep hot foods at 140° F  or hotter; keep cold foods at 40° F or colder.
8. Serve cooked foods using a clean platter and utensils, never ones touched by raw meat.  Refrigerate leftovers within two hours.
9. Cook chicken and turkey thoroughly, using a meat thermometer to gauge doneness:

To cook poultry to its optimum quality and safe temperature, we recommend using a thermometer to ensure doneness. This should be placed in the thickest part of the cut without touching bone. Refer to the below chart for appropriate endpoint temperatures by poultry cut

180° F Whole Chicken, Turkey, Cornish
180° F Drums, Legs, Thighs, Boneless Thighs, Wings
170° F Breasts, Boneless Breasts
165° F Ground Chicken, Ground Turkey
140-165° F Foods held warm to serve

And, remember, when in doubt, throw it out. Your safety is not worth the risk!

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