As you make your way onto the hot line, things get a lot hotter and more dangerous, so you must be more aware of your surroundings.

A deep fat fryer, convection oven, salimander, and possibly a microwave will be on this station. This means that there is a serious danger of being hurt or seriously injured.You will need to practice good sanitation and safety skills.

You should not be on the line if you are not comfortable working with hot food, hot equipment, and sharp knives. All of the skills you should have accumulated up to this point in your development should have prepared you to excel on this station.

The majority of your food items, will probably be from the fryer or a convection oven. Each shift the fryer should be filtered or cleaned to ensure even color, good texture and most importantly the over all flavor of the food.

Dirty fryers produce dark colored food and a bitter unpleasant taste. Always adjust the fryers according to the food items you are preparing; for example sweet potatoes are high in sugars which are caramelized when cooked in the grease, so a lower temperature is recommended to keep them from burning or discoloring.

As of part of working this station you will have some sort of flour mixture or cornmeal as well as, an egg wash or some sort of liquid dairy mixture to coat food items. Clean fryer oil is crucial in producing the proper texture and color because items that have been breaded, battered, and dusted in flour mixtures are very easily burned if you are not careful.