Food storage dishes

 

Choosing the right containers for storing food in the fridge can help keep your food fresh and organized.

Types of Containers

• Glass Containers:Pros: Non-reactive, doesn’t absorb odours or stains, microwave and oven safe.
• Cons: Heavier and can break if dropped.
• Best For: Leftovers, meal prep, and storing cut fruits and vegetables.
• Plastic Containers: Pros: Lightweight, less likely to break, often cheaper.
• Cons: Can absorb odours and stains, may not be microwave-safe.
• Best For: Dry foods, snacks, and short-term storage.
• Silicone Bags:Pros: Flexible, reusable, space-saving.
• Cons: Can be harder to clean, not as rigid.
• Best For: Liquids, marinating, and storing small items.
• Stainless Steel Containers: Pros: Durable, doesn’t absorb odours or stains.
• Cons: Not microwave safe, can be expensive.
• Best For: Leftovers, meal prep, and storing cut fruits and vegetables.

Features to Look ForAirtight Seals:

• Keeps food fresher for longer and prevents spills.
• Stackable Design: Saves space in the fridge.
• Clear Containers: Allows you to see what’s inside without opening.
• BPA-Free: Ensures that the plastic is safe for food storage.

Specific Recommendations Glasslock Assorted Oven Safe Container Set:

• Great for a variety of foods and comes with airtight lids.

OXO Good Grips Smart Seal Glass Containers:

• Known for their excellent sealing capabilities.

Stasher Silicone Reusable Storage Bags:

• Perfect for liquids and small items.

U-Konserve Stainless Steel Containers:

•  Durable and great for meal prep.

Tips for Storing Food in the Fridge:

• Label and Date: Helps you keep track of how long food has been stored.

Use the Right Size:

• Avoid using containers that are too large for the amount of food, as this can lead to faster spoilage.

Store Similar Items Together:

• This helps keep your fridge organized and makes it easier to find what you need.

Freezer Refrigerators

Properly organizing your refrigerator can significantly extend the freshness of your food. Here are some tips on how to place different types of food:

1. Top Shelves:

   • Ready-to-Eat Foods: Store leftovers, drinks, and ready-to-eat items here. This area maintains a consistent temperature.

2. Middle Shelves:

   • Dairy Products: Place milk, cheese, and yoghurt here. The temperature is stable and ideal for these items.

3. Bottom Shelves:

   • Raw Meat, Poultry, and Fish: Keep these items on the bottom shelf to prevent any drips from contaminating other foods. Use a tray to catch any leaks.

4. Crisper Drawers:

   • Fruits and Vegetables: Use the crisper drawers to store produce. Adjust the humidity settings if your fridge allows it—high humidity for leafy greens and low humidity for fruits.

5. Door Shelves:

   • Condiments and Drinks: The door is the warmest part of the fridge, so it’s best for items that can handle slight temperature fluctuations, like condiments, juices, and water.

6. Top of the Fridge:

   • Avoid Storing Items: The top of the fridge can get warm due to the motor, so avoid placing bread or other items that can spoil quickly.

Additional Tips:

• Don’t Overcrowd: Ensure there’s enough space for air to circulate around the food.
• Label and Date: Use labels to keep track of when you stored leftovers or opened items.
• Clean Regularly: Wipe down shelves and drawers to prevent mold and bacteria buildup.

By following these guidelines, you can help keep your food fresh and safe to eat for longer. 

There are several types of refrigerators, each designed to meet different needs and preferences. Here are some of the most common ones:

1. Top Freezer Refrigerators: These have the freezer compartment on top and the refrigerator section below. They are traditional and often more affordable.
   
2. Bottom Freezer Refrigerators: In these models, the freezer is located at the bottom, making it easier to access the refrigerator section without bending down.
   
3. Side-by-Side Refrigerators: These have two vertical doors, with the freezer on one side and the refrigerator on the other. They offer easy access to both compartments.
   
4. French Door Refrigerators: These combine a bottom freezer with two side-by-side doors for the refrigerator section. They are popular for their stylish design and spacious interior.
   
5. Mini Fridges: Compact and portable, these are perfect for small spaces like dorm rooms, offices, or bedrooms.
   
6. Counter-Depth Refrigerators: Designed to align with your kitchen counters, these provide a sleek, built-in look without the higher cost of built-in models.
   
7. Built-In Refrigerators: These are integrated into the kitchen cabinetry for a seamless look. They are often more expensive and come in various styles, including French doors and side-by-side.
   
8. Freezerless Refrigerators: As the name suggests, these do not have a freezer compartment and are ideal for those who need more refrigerator space.
   
9. Wine and Beverage Refrigerators: Specialized for storing wine and beverages at optimal temperatures, these are great for wine enthusiasts.
   

Each type has its own advantages, so the best choice depends on your specific needs and kitchen layout.

Dish care

Care of kitchen utensils and crockery. Perfectly clean kitchen utensils and crockery are the first requirement for hygienic food.

Caring for them is a challenging and pleasant job. Soot, grease, hot water spoil the skin of the hands, and therefore, first of all, to be able to thoroughly clean and wash all items of kitchen utensils and dishes, you need to protect your hands from the harmful effects of contaminants and means that are used for cleaning. For this purpose, rubber gloves are required to protect your hands from all harmful influences. Rubber gloves are sold in pharmacies and hardware shops, where they are matched to the appropriate size.

After work, hands in gloves thoroughly washed with soap and water, dry wipe, remove the gloves and, so that they do not stick together, powder their inner side with talcum powder.

Special long-handled brushes for cleaning and washing dishes can also protect hands.

Those who put off doing the dishes spend much more labour and time cleaning them. In any case, if it is impossible to wash the dishes at once, you should use a brush or a piece of clean soft paper to remove all food residues from the plates, then stack them and cover them with a towel.

Household soap is best suited for washing kitchen utensils and dishes. There is a special soap for washing dishes. Other soaps can also be used, provided they do not have a strong odour.

Wash enamelled dishes with hot water and soap or baking soda. Do not scrape with a knife or wire sponge.

A chipped piece of enamel makes such a pot unsuitable for cooking. Therefore, if burnt food residues cannot be removed with hot water and soap, cold water is poured into the pot, a handful of salt is added and left for several hours.

Enamelled cookware is very convenient due to its resistance to salts and acids in food. The only disadvantage of enamelled cookware is that the enamel cracks on impact and sudden temperature changes.

Aluminium pots do not rust, are not afraid of sharp temperature fluctuations, but are spoiled by salt, soda, acids. These pans can only be used for cooking, not for storing food. It is not recommended to cook acidic dishes in an aluminium pot, such as soup, sour berries and fruits. Wash aluminium dishes with hot water and soap or borax (1 tbsp. per litre of water), or baking soda (1 teaspoon per glass of water). Black plaque formed on the inner walls, easily removed by wiping them with cotton wool soaked in table vinegar and then rinsing with hot water and soap. Wipe heavily soiled areas with toothpowder or pumice stone and soap.

Sandpaper, metal brushes, strong alkalis and acids should not be used to clean aluminium pans as they corrode the metal.

Nickel-plated cookware is shined with chalk. Clean the inside with a mixture of vinegar and salt (1 spoonful of vinegar and 1 teaspoonful of salt) and then wash with hot water and soap.

For reasons of economy, other housewives prefer to keep the residual fat on the pans and do not wash them every time after use. This should not be done, as burnt food residues can spoil another dish during cooking.

Cast-iron frying pans should be wiped with paper before washing and then washed with hot water and soap. Any food residue that has burnt to the pan can be rubbed off with dry salt.

Ceramic dishes (pots, bowls, etc.) are best washed with hot water and baking soda and then rinsed well with clean water. Unglazed clay crockery should be dried.

The meat grinder should be washed very carefully. All its parts are washed separately with hot water and soap, scalded with boiling water and dried thoroughly. It is advised that the cleanest meat grinder be rinsed with hot water before use.

Remove food residue from plates and all tableware and rinse with hot water. If grease remains on the dishes, wash them with soap and water and then rinse them thoroughly with hot water.

Wash tea dishes in the same way. Tea or coffee deposits can be removed by wiping the inside of cups or saucers with a soft cloth containing fine salt, vinegar or baking soda.

Dishes decorated with gold rims or other designs should not be washed with soap or baking soda. It is better to add a few drops of ammonia to the water and then rinse the dishes thoroughly in clean water.

Crystal crockery should not be washed with hot water, which tarnishes the crystal.

Glasses are well-washed in warm water with salt.

To wash bottles and jars with narrow necks, use a bottle brush, wash them with hot water and soap.

Dishes containing dough, milk, raw eggs, herring, fish, or jam should be washed first with cold water, followed by hot water.

Here are some additional tips and considerations for using detergents and maintaining kitchen utensils:

Types of Detergents

1. Dishwashing Liquids: Ideal for everyday cleaning of dishes, pots, and pans. They are usually gentle on hands and effective at cutting through grease.
2. Powdered Detergents: Often used in dishwashers, these can be more abrasive and are effective for tougher stains.
3. Gel Detergents: Also used in dishwashers, they dissolve easily and are less likely to leave residue.
4. Eco-friendly Detergents: Made from natural ingredients, these are better for the environment and often gentler on your skin.

Safety Tips

1. Read Labels: Always read the labels for any specific instructions or warnings.
2. Use Gloves: Protect your hands from harsh chemicals by wearing gloves.
3. Ventilation: Ensure your kitchen is well-ventilated when using strong detergents to avoid inhaling fumes.
4. Storage: Keep detergents out of reach of children and pets.

Special Care for Different Materials

1. Wooden Utensils: Avoid soaking them in water for long periods as it can cause them to crack. Use mild detergent and dry them immediately.
2. Cast Iron: Avoid using soap; instead, scrub with a stiff brush and hot water. Dry thoroughly and apply a thin layer of oil to prevent rusting.
3. Non-stick Pans: Use non-abrasive sponges and mild detergents to avoid damaging the coating.
4. Stainless Steel: Use a non-abrasive cleaner to maintain the shine and avoid scratches.

Regular Maintenance

1. Descaling: For kettles and coffee makers, use a descaling solution to remove mineral buildup.
2. Sharpening Knives: Regularly sharpen knives to maintain their effectiveness and safety.
3. Replacing Sponges and Brushes: Replace cleaning tools regularly to avoid spreading bacteria.

By following these tips, you can ensure your kitchen utensils remain clean, safe, and in good condition

Cleaning the kitchen

The kitchen must be thoroughly cleaned every day: wash the floor and the hob, the tiles by the hob and sink, clean the burners and the units under the burners, wash the work table and sink with hot water. Take out the bucket with leftovers and rubbish every day, even twice a day in the summer months. The rubbish bucket is washed with a special brush using hot water and soap.

General cleaning of the kitchen should be carried out twice a month. During such cleaning, the walls and floors are swept with a clean cloth wound on a long-handled brush, the doors and windows are washed with warm water, the glass is wiped with a special compound, lampshades and lampshades are washed, and the cooker is thoroughly cleaned and washed inside and outside.

All crockery should be taken out of the cupboards during general cleaning, the inside of the cupboards should be wiped with a damp and then a dry cloth, all things should be put in their places, and then the outside of the cupboards should be washed with warm water and thoroughly wiped.
Glazed floor tiles should be washed with hot water and soda during general cleaning.

Oil-painted walls should be cleaned no more than 1-2 times a year with warm water and soap.

The kitchen must be well-ventilated. In the summer months, metal nets can be used to protect against dust and flies. The nets should be cleaned with a brush as soon as they are dirty.

An immaculately clean kitchen is a guarantee against household insects and pests. One of the first requirements is to fight these vectors of many contagious diseases and to prevent them from entering the home.

Chemical preparations for parasite control are available on the market. Labels usually have instructions on how to use them. It is best to seek the help of specialised companies that are most effective in eliminating cockroaches, flies and rodents.

Using your preferred cleaning products and tools can make the process more efficient and enjoyable. Here are a few more tips to make the most of them:
Multi-Surface Cleaner: Use this for countertops, cabinets, and other surfaces. It’s versatile and can save you time.

Microfiber Cloths: These are excellent for dusting and wiping down surfaces without leaving streaks.

Baking Soda and Vinegar: A powerful combination for tackling tough stains and odours, especially in the oven and sink.

Glass Cleaner: Perfect for windows, mirrors, and any glass surfaces.

Disinfectant Wipes: Handy for quick clean-ups and sanitizing high-touch areas like handles and switches.

Scrub Brushes and Sponges: Use different types for various tasks, such as a stiff brush for grout and a soft sponge for delicate surfaces.

Kitchenware

 

Hand EquipmentKnives: A good set of knives, including a chef’s knife, paring knife, and serrated knife are essential for various cutting tasks.

Cutting Boards: Wooden or plastic cutting boards provide a sturdy surface for chopping and slicing.

Measuring Cups and Spoons: Accurate measurements are crucial for recipes, so having a set of measuring cups and spoons is a must.

Mixing Bowls: Stainless steel or glass mixing bowls are versatile for mixing ingredients, marinating, and more.

Whisks and Spatulas: These tools are great for mixing, stirring, and scraping bowls.

Peeler: A good peeler makes it easy to remove the skin from fruits and vegetables.

Grater: Useful for grating cheese, vegetables, and zesting citrus fruits.

Tongs: Handy for flipping and serving food without piercing it.

Electrical EquipmentBlender: Perfect for smoothies, soups, and sauces.
Food Processor: Great for chopping, slicing, and pureeing ingredients quickly.
Stand Mixer: Ideal for baking, kneading dough, and mixing batters.
Microwave: Convenient for reheating and quick cooking tasks.
Toaster or Toaster Oven: Useful for toasting bread and baking small items.
Coffee Maker: Essential for coffee lovers to brew their favourite coffee at home.
Electric Kettle: Quickly boils water for tea, coffee, or cooking.

Slow Cooker: Perfect for making stews, soups, and other slow-cooked meals.

Cleaning and chopping vegetables can indeed be the most labour-intensive operation in cooking. Here are some tips to make these tasks more efficient and less time-consuming:

Cleaning:

1. Wash vegetables just before use to prevent moisture buildup and reduce the risk of bacterial growth.
2. Use a vegetable brush to remove dirt and debris from leafy greens, carrots, and other rough-skinned vegetables.
3. Soak vegetables in cold water to loosen dirt and debris, then scrub and rinse.
4. Use a salad spinner to dry leafy greens and other delicate vegetables, reducing the need for extra drying time.

Chopping:

1. Prepare a cutting board and knife station with all the necessary tools and ingredients to minimize walking back and forth between stations.
2. Use a mandoline or food processor to chop vegetables quickly and evenly, especially for tasks like julienning or shredding.
3. Chop vegetables in batches to avoid overcrowding the cutting board and reduce the risk of accidents.
4. Use a "prep-as-you-go" approach, chopping vegetables as you need them to avoid having to re-chop or re-wash.

Additionally, consider the following:

• Plan your meals and recipes in advance to minimise the amount of chopping and cleaning required.
• Use pre-cut or pre-washed vegetables when possible to save time.
• Invest in a good quality knife and cutting board to make chopping easier and more efficient.
• Practice your chopping and cleaning techniques to develop muscle memory and increase your speed and accuracy.

By implementing these tips, you can reduce the labour intensity of cleaning and chopping vegetables, freeing up more time to focus on the creative aspects of cooking!

Everything about the kitchen

External View Windows and Doors: Large windows can bring in natural light, making the kitchen look more inviting. Consider glass doors that open to a patio or garden.

Facade: Use materials like brick, stone, or wood to give a warm and welcoming appearance.

Landscaping: Adding plants or a small herb garden near the kitchen entrance can enhance the overall look.

Internal View Layout: An open-plan layout can make the kitchen feel more spacious. Consider an island or a breakfast bar for additional seating and workspace.

Cabinets and Storage: Use a mix of open shelves and closed cabinets to keep the space organized and stylish.

Lighting: Combine ambient, task, and accent lighting to create a well-lit and functional space.

Appliances: Stainless steel appliances are both durable and modern. Make sure they are energy-efficient.

Colour Scheme: Neutral colours with pops of colour can make the kitchen look fresh and vibrant.

When it comes to kitchen facilities and equipment, several essential items are commonly found in both commercial and home kitchens. Here’s a breakdown of some key categories and examples:

Cooking Equipment

Ovens: Standard, convection, steam, and combination ovens are popular choices depending on the cooking needs.

Ranges: These can be gas, electric, or induction, each offering different benefits like precise temperature control or energy efficiency.

Griddles: Used for cooking a variety of foods like pancakes, eggs, and meats.

Food Preparation

Food Processors: Essential for chopping, slicing, and shredding vegetables and other ingredients.

Blenders: Used for making smoothies, pureeing soups, and other beverages.

Refrigeration

Refrigerators: Available in various sizes, including reach-in, walk-in, and under-counter models.

Freezers: Important for storing frozen goods and ingredients.

Storage and Utensils

Shelving and Prep Tables: For organizing ingredients and preparing food.

Utensils and Smallwares: Knives, spoons, spatulas, and other tools are essential for any kitchen.

Safety and Maintenance

Ventilation Systems: Exhaust hoods are used to manage smoke and odours.

Fire Suppression Systems: Crucial for maintaining safety in the kitchen.

These are just a few examples of the equipment and facilities that are essential for a well-functioning kitchen. Whether you’re setting up a commercial kitchen or upgrading your home setup, having the right tools can make a big difference in efficiency and safety.

Product storage

Proper food storage is essential to maintain freshness, prevent spoilage, and reduce the risk of foodborne illnesses. Here are some general guidelines for storing different types of food products:

Refrigeration

Upper Shelves:

• Store ready-to-eat foods like leftovers, dips, and deli salads.

Middle Shelves:

• Ideal for dairy products such as milk, cheese, and eggs.

Lower Shelves:

• Best for raw meats, poultry, and fish to prevent cross-contamination from meat juices.

Crisper Drawers:

• Use fruits and vegetables to maintain their freshness.

Freezing

• Meat and Fish: Wrap tightly in plastic wrap or aluminium foil, then place in a freezer bag.
  
  
• Vegetables: Blanch before freezing to preserve colour and nutrients.
  
  
• Bread and Baked Goods: Store in airtight containers or freezer bags.

Pantry Storage

• Dry Goods:
  Store items like flour, rice, pasta, and cereals in airtight containers to keep out moisture and pests.
• Canned Goods:
  Keep in a cool, dry place. Check expiration dates regularly.
• Spices and Herbs:
  Store in a cool, dark place to maintain their potency.

Special Considerations

• Fruits and Vegetables: Some fruits like bananas and avocados should be stored at room temperature until they ripen. Once ripe, they can be refrigerated.
  
  
• Oils: Store oils in a cool, dark place. Some oils, like olive oil, can be refrigerated to extend their shelf life.
  
  
• Bread: Store at room temperature in a bread box or a cool, dry place. For longer storage, freeze bread.

General Tips

• Cleanliness: Keep storage areas clean and dry to prevent contamination.
  
  
• Labelling: Label containers with the date of storage to keep track of freshness.
  
  
• Temperature Control: Ensure your refrigerator is set to 40°F (4°C) or below and your freezer to 0°F (-18°C) or below.

Proper storage not only helps in maintaining the quality of food but also reduces waste and saves money.