Secrets to making restaurant quality meals at home

Secrets To Making Restaurant Quality Meals At Home

The safety of the food, both in the kitchen or even in the restaurant is very crucial because it determines the chances of diseases by a great margin. Some of these diseases are costly to treat and there necessary precautions have to be observed.

Food Safety In The Kitchen Tips

It is also important to note that some foods are more vulnerable to germs and other disease-causing organisms which multiply easily at room temperatures. For instance, those that contain proteins and those those are moist. Some of these foods that are prone to germs are: meat, milk, fish, cooked rice, cooked beans and potatoes, fruits like melons, and even eggs. The juices that are not pasteurized can also be very risky.

Food Safety in The Kitchen

The following are some of the things that one should do to make sure that thefood is clean and safe for consumption:

Wash your hands and utensils

Before one starts to cook, you should wash your hands with clean water and soap and dry them using a clean and dry towel. Wash your utensils, kitchen bench tops and chopping boards using clean water and soap that will destroy the germs if any and clean them with a dry, clean towel, different from what you use for cleaning your hands. It is a basic food safety in the kitchen.

Use different chopping boards for different foods or clean it with clean water if you want to use it for another food. Remember also to wash fruits or vegetables before cooking them.

Cook the food well

Cooking food safety in the kitchenwill take enough time as required and avoid testing food that is not well cooked. For meat, you are required to cook until the temperature reaches at least 75°C.

You are also required to read and follow the cooking instructions that are written on the food packet and always seek clarification for anything that you don’t understand to reduce chance of spoiling the meal.

Cool food promptly.

Remember to put the foods that need to be cooled in the refrigerator on time, for example salads and avoid eating those are left in open for long. It is also important to defrost some excess meals and left-overs and especially those that are moist like meat.

Cut the food into smaller pieces if possible before putting them in a freezer and pour the liquid food into shallow containers that are not more than two inches in depth before storage. It is considered as one of the safety rules in the kitchen.

Separate cooked food from raw food

This will reduce the contamination of the already cooked food. It is important to use different utensils and other cooking equipment. Cover the cooked food when its temperature drops to 41° F or below to avoid any germs and keep them in a safe place to avoid the accidents of falling down or stumping on it.

Reheat the food before eating

Make sure that you reheat the cold food to the right temperature before eating or serving other people.

This includes even those foods that are in the refrigerator.

It is good to note that this is warming and not recooking and therefore one should ensure that it only gets the warmth or hotness that it requires.

Therefore you have to consider these tips and many others for the food safety in the kitchen to be assured.

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