Chocolate & Baking [antikvár]

Hygiene in the Kitchen It is well worth remembering that many foods can carry some form of bacteria. In most cases, the worst It will lead to is a bout of food poisoning or gastroenteritis, although for certain groups this can be more serious. The risk can be reduced or eliminated by good food hygiene and proper cooking. Do not buy food that is past its sell-by date and do not consume any food that is past its use-by date. When buying food, use the eyes and nose, if the food looks tired, limp or a bad colour or it has a rank, acrid or simply bad smell, do not buy or eat it under any circumstances. Regularly clean, defrost and clear out the refrigerator or freezer - it is worth checking the paclaging to see exactly how long each product Is safe to freeze. Dish cloths and tea towels must be washed and changed regularly, ideally use disposable cloths which should be replaced on a daily basis. More durable cloths should be left to soak in bleach, then washed in the washing machine on a boil wash. Always keep your hands, cooking utensils and food preparation surfaces clean and never allow pets to climb on to any work surfaces. Avoid bulk buying where possible, especially fresh produce such as meat, poultry, fish, fruit and vegetables unless buying for the freezer. Fresh foods lose their nutritional value rapidly so buying a little at a time minimises loss of nutrients. It also eliminates a packed refrigerator which reduces the effectiveness of the refrigeration process. When buying frozen foods, ensure that they are not heavily iced on the outside. Place in the freezer as soon as possible after purchase. IVlake sure that ail work surfaces and utensils are clean and dry Separate chopping boards should be used for raw and cooked meats, fish and vegetables. It is worth washing ali fruits and vegetables regardless of whether they are going to be eaten raw or lightly cooked. Do not reheat food more than once. All poultry must be thoroughly thawed before cooking. Leave the food in the refrigerator until it is completely thawed. Once defrosted, the chicken should be cooked as soon as possible. The only time food can be refrozen is when the food has been thoroughly thawed then cooked. Once the food has cooled then it can be frozen again for one month. Ali poultry and game (except for duck) must be cooked