various tips

prepare Fandachos better with good or best practices for cooking , food safety , and language style . brand guidelines for Fandachos include writing style , pronunciation guidelines , and naming conventions .

• brand guidelines
• writing style
• pronunciation guides
• useful naming conventions
• cooking tips
• COVID-19 information
• food safety

brand guidelines

personal and non-commercial uses of fandachos trademark , used responsibly and within reason , need not inquire about permission for uses of fandachos trademark . food vendors should inquire about vendor registration .

writing style

Fandachos can be written or styled depending on the usage .

• when writing about Fandachos as a brand , use an initial capital letter , or use all lower case . in an all-caps environment , you have to use all upper case .
• when writing about fandachos as a type or item of food , the word can be written with lower case .
• when writing about fandachos as a menu category , write it with the same style as for other menu categories .
• when writing about fandachos as a menu item , write it with the same style as for other menu items .

pronunciation guides

[ phonetic pronunciation guide FON-DA′CHOSE ]

[ dictionary pronunciation guide fŏn-dŏ′chōz ]

useful naming conventions

a Fandachos creation can be named in terms of ingredients , places , or methods . arrangements should not be named after persons or animals (with the exception of a chef or cook electing to name a signature creation ) .

cooking tips

start with healthy quality ingredients . select from the shelf or make it yourself . bread that is leftover , including heel pieces , might still be great for a fandachos creation . dry bread can still be good quality , moldy bread is not good . you can store additional slices of bread in a freezer to keep fresh longer .

allow enough time for frozen ingredients to thaw before combining with other ingredients to be heated or baked .

to note the spiciness of a side , garnish with an unchopped pepper , or label with a hot pepper graphic .

use metric measures for more practicable measures among different types of ingredients , in terms of whole numbers , with reference to internationally used units of measure .

even if a recipe on this web site does not define a particular portion size , cooks and food vendors might very well determine particular portion sizes for their own food creations .

COVID-19 information

the proprietor understands that these are tough times for everyone , and that food vendors are enduring some of the toughest impacts to operating a business . let's regardless all help to keep people safe ! here's also acknowledging that healthy food options are essential to health .

to help keep people safe during the COVID-19 pandemic , the proprietor coordinates business operations with local health mandates and advisories . quarantine practices include washing hands often, sanitizing frequently contacted surfaces , wearing a mask , limiting indoor meetings , wearing gloves , and exercising a personal distance of about 2 m . printed items produced by the proprietor might also be subject to quarantine and disinfection , prior to distribution . trying to help limit the spread of a more dangerous virus .

IMPORTANT ! refer to health mandates and advisories for your locality .

• World Health Organization , Coronavirus disease (COVID-19) pandemic
• United States Centers for Disease Control and Prevention , Coronavirus Disease 2019
• California Department of Public Health , COVID-19 updates
• Alameda County Public Health Department , Coronavirus disease (COVID-19)

food safety

pay attention to keeping food safe when you first prepare it , when you refrigerate it , and when you reheat any leftovers .

IMPORTANT ! refer to food safety mandates and advisories for your locality . find more information via Food Safety Education , United States Department of Agriculture .

when cooking raw meat , poultry , seafood , eggs , and similar ; additional steps for preventing contamination should be practiced . wash hands , wash utensils , and sanitize surfaces as often as necessary to prevent food contamination and personal illness . always use different utensils and surfaces for preparing fresh fruits and vegetables .

don't leave food out at room temperature , about 20 °C , for too long . bacteria grow most rapidly at temperatures between 04 to 60 °C ( about 40 to 140 °F) . hot summer weather can also reduce the time you can safely leave food out of refrigeration .

keeping hot food hot at 65–75 °C will prevent most bacterial growth ( 149 to 167 °F ) . keeping cold food cold at 04 degrees °C or cooler ( less than 40 °F ) will prevent most bacteria from growing .

when preparing to store hot food in a refrigerator , consider storing it in one or more containers that are small enough to avoid bacterial growth caused by improper cooling in the center of a larger container ( for example a large chili pot ) .