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10" Bamboo Skewer Paddle Sticks 100/bag (50bg/cs)

10" Bamboo Skewer Paddle Sticks 100/bag (50bg/cs)

Item Code: G05-OME-82890C4

CA$4.31

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Description

These 10" bamboo paddle skewers have a flat paddle handle at one end and a pointed tip at the other. The flat handle gives staff and guests a steady grip and keeps food from spinning on the stick. Bamboo is a natural, plant-based material, which makes these skewers a practical choice for kitchens moving away from plastic picks.

Restaurants, caterers, food trucks and bars use them for grilled kebabs, yakitori, satay, fruit and appetizer skewers, and cocktail garnishes. The 10" length suits full-size grill skewers and larger platters. Each bag holds 100 skewers and each case holds 50 bags, so your team can stock the line and keep backup in storage.

Features

PRODUCT KEY FEATURES:

Flat paddle handle: Easy to hold and turn on the grill, and gives a clean look on a platter.
10" length: Long enough for full grill portions and shared appetizer plates.
Natural bamboo: A plant-based alternative to plastic picks and skewers.
Bagged in 100s: Smaller bags make it easy to stock individual stations.
Case of 50 bags: 5,000 skewers per case for steady foodservice use.

IDEAL APPLICATIONS:

Grilled kebabs, yakitori and satay in restaurants and food trucks
Catering platters with fruit, cheese and appetizer skewers
Cocktail and drink garnishes in bars and lounges
Barbecue and event menus

Q. Should a caterer use bamboo skewers or plastic picks for events?

A. Caterers should use bamboo skewers for anything grilled or served hot, since plastic picks are only suitable for cold items. Bamboo also gives buffet and passed-appetizer platters a natural look that suits most event styles.

Q. How should an Asian restaurant thread satay or yakitori for even cooking?

A. Cut the meat or vegetables to a uniform size and thread each piece through its centre, leaving a slight gap between pieces. Uniform pieces cook at the same rate, so a busy grill station can turn out consistent portions.

Q. What mistakes slow down skewer prep in a banquet kitchen?

A. The most common mistakes are packing pieces too tightly, which leaves centres undercooked, and prepping skewers too far ahead without chilling them. Set up a cold prep line and build skewers in batches that match the service schedule.

Q. Should a restaurant grill station soak bamboo skewers before cooking?

A. Many restaurant kitchens soak bamboo skewers in water before grilling to reduce scorching over direct heat. Keep the handle end away from the hottest part of the grill where possible.

Q. Can a hotel or banquet kitchen reuse bamboo skewers?

A. No, bamboo skewers are single-use and should be discarded after service. Bamboo is porous, so it cannot be reliably cleaned and sanitized for another use.

Q. Can event organizers put used bamboo skewers in the organics bin?

A. It depends on the venue's local organics program, so check with the hauler or municipality before the event. Bamboo is a natural, plant-based material, which helps events working toward waste reduction goals. MPPL advises this item is biodegradable, but the vendor does not yet hold a certificate, so we make no certified compostability claim.

Q. How does a caterer estimate how many skewers an event needs?

A. Multiply the guest count by the skewered pieces you expect each guest to take, then add a margin for breakage and replating. For grilled mains, count one to two skewers per portion.

Q. How should a hotel or banquet hall store bamboo skewers?

A. Keep skewers in their bags on dry storage shelving, off the floor and away from dish areas and steam. Dry, closed storage keeps the sticks clean until prep.

Q. How long can skewered food stay out on a banquet buffet?

A. Skewered food on a buffet should be held hot or cold like any other buffet item and replaced on the schedule set in your food safety plan. Put out smaller platters more often so skewers do not sit out through a long event.

Q. How should an event venue dispose of used skewers safely?

A. Collect used skewers in a lined bin with a rigid side and avoid pressing them into soft bags, since the pointed tips can pierce liners and injure staff. Some banquet teams bundle skewers or break the tips before disposal.