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SoundTikTok sound · original sound - spice_craft_academy

Promoted product

SpiceCraft Academyhttps://spicecraftacademy.com/ ↗

Why it worked

The video effectively educates viewers on a practical and important aspect of culinary safety, presented in a clear and visually engaging manner by a knowledgeable instructor. The use of color-coded cutting boards is a universally understood concept in kitchens, making the information easily digestible and shareable.

Summary

A chef from Spice Craft Academy explains the color-coded system for cutting boards used in professional kitchens to prevent cross-contamination. She details the specific uses for white (pastries), green (vegetables), red (red meat), yellow (poultry), blue (seafood), and brown (cooked meat) boards.

Structure

1Introduction by Chef Happiness
2Explanation of the white cutting board for pastries
3Explanation of the green cutting board for vegetables
4Explanation of the red cutting board for red meat
5Explanation of the yellow cutting board for poultry
6Explanation of the blue cutting board for raw seafood

Original caption

Understanding colour coding is an essential part of food safety, helping chefs prevent cross-contamination and maintain proper kitchen hygiene. Registration for our September batch is currently ongoing. Send us a DM to secure your slot. Limited slots are available. #spicecraftacademy #culinary #culinaryschoolinlagos #culinaryschool #culinaryacademy

More from @spice_craft_academy

Product placement

Spice Craft Academy (ACTS - it is a culinary school where the video is filmed and the instructor is associated with it, removing it would change the context of the video); Spice Craft Academy (APPEARS - logo on apron, removing it would not change what happens in the video)

Call to action

Send us a DM to secure your slot. Limited slots are available.

On-screen text

HI MY NAME IS CHEF HAPPINESS I'M GOING TO BE TELLING YOU ALL THE COLOURS OF BOARD WE HAVE THE WHITE BOARD WHICH IS MAINLY FOR PASTRIES. WE HAVE THE GREEN BOARD WHICH IS USED FOR VEGETABLES LIKE ONIONS, SPRING ONIONS, CARROTS CABBAGE AND SO ON WE HAVE THE RED BOARD WHICH IS USE RED MEAT WE HAVE THE YELLOW BOARD WHICH IS USED FOR POULTRYES WE HAVE THE BLUE BOARD WHICH IS MAINLY FOR RAW SEAFOOD WE HAVE THE BROWN BOARD WHICH IS USED FOR COOKED MEAT

Transcript

HI MY NAME IS CHEF HAPPINESS I'M GOING TO BE TELLING YOU ALL THE COLOURS OF BOARD WE HAVE THE WHITE BOARD WHICH IS MAINLY FOR PASTRIES. WE HAVE THE GREEN BOARD WHICH IS USED FOR VEGETABLES LIKE ONIONS, SPRING ONIONS, CARROTS CABBAGE AND SO ON WE HAVE THE RED BOARD WHICH IS USE RED MEAT WE HAVE THE YELLOW BOARD WHICH IS USED FOR POULTRYES WE HAVE THE BLUE BOARD WHICH IS MAINLY FOR RAW SEAFOOD WE HAVE THE BROWN BOARD WHICH IS USED FOR COOKED MEAT