Habits to Change When Starting to Cook

Step into an exciting new world of cuisine! This article will be a detailed guide on the habits you need to adjust when starting to cook. Enjoy the creative journey, learn how to refresh every meal, and discover how to optimize your time to savor every cooking session. Don’t miss the chance to turn every meal into an experience full of joy and health!

I. Why self-preparation can be dangerous if rules are not followed

When preparing food at home, not following food safety rules can lead to significant risks. Food safety experts warn that bad habits in the kitchen can leave you stuck in a food poisoning situation, even when you prepare the food yourself.

The main risk comes from carelessness during the cooking process, such as improperly thawing food, using new items without prioritizing old food, or even taste-testing without following specific rules. Such situations can lead to the contamination of bacteria or pathogens into food, causing severe health consequences for consumers.

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II. Important arrangement principles to avoid cross-contamination

One of the most important habits when arranging food in the refrigerator is to follow the principle of not allowing cross-contamination to occur. Food science PhD Ellen Shumaker emphasizes that placing food anywhere in the refrigerator without following rules can create favorable conditions for bacteria and pathogens to spread between different types of food.

According to this principle, raw food should be placed at the bottom, while ready-to-eat food should be at the top. This helps prevent liquids from raw food, which may contain bacteria, from dripping onto cooked food.

Storage containers also play an important role. Use appropriate lids and containers to keep food stored safely. At the same time, cleaning the refrigerator regularly is an effective way to prevent the buildup of dirt and moisture, both of which can create conditions for bacterial growth.

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III. Why using old items first is beneficial for health and prevents food from becoming bland or stale

Martin Bucknavage, a senior food safety expert, offers important advice on how to arrange food in the refrigerator, emphasizing the advantage of using old items first. This is not only beneficial for health but also prevents food from becoming bland, stale, or expiring.

According to Mr. Bucknavage, prioritizing the use of old food first helps ensure that everything is consumed within its best timeframe, while also reducing the risk of using expired food. New food is often placed at the back (note: original says “phía ngoài” – outside, but context implies FIFO, so “back” is more likely intended for “vào trước, ra trước” – first in, first out), creating a “first in, first out” cycle, which helps maintain the freshness and quality of the food.

This not only keeps meals delicious but also prevents food waste and keeps the refrigerator clean and organized. This way, every family member can enjoy the best food and maintain a safe and healthy culinary lifestyle.

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IV. Why taste-testing plays an important role in the cooking process

Taste-testing is an important part of the cooking process; it’s not just about checking the flavor but also carries important benefits for the safety and quality of the meal.

Expert Martin Bucknavage and food science PhD Ellen Shumaker both agree that taste-testing helps ensure the dish has been cooked to the right flavor and doneness. This not only creates a delicious meal but also ensures safety because you can check if the food is cooked enough to be consumed.

However, both experts also note the rules and safety measures during the taste-testing process. They recommend that, during food preparation, if you need to taste-test, use single-use tasting utensils to avoid contaminating the food with bacteria. If at home, you can taste the dish and then discard that spoon or chopsticks instead of dipping it back into the cooking pot, reducing the risk of contaminating the dish and maintaining food safety during the cooking process.

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V. The risk of product spoilage and bacterial growth if thawed improperly

The thawing process, if not done correctly, can carry serious risks to food quality and safety. Both food safety expert Martin Bucknavage and food science PhD Ellen Shumaker agree that not following the thawing procedure can lead to product spoilage and the growth of bacteria that can be harmful to health.

According to Bucknavage, if the product is not thawed properly, spoilage can occur, reducing the quality and nutritional value of the food. Uneven temperature changes during thawing can also cause the food to lose its freshness and natural texture.

However, the greater concern is the risk of bacterial growth during improper thawing. Shumaker warns that bacteria can grow rapidly at room temperature, and if the food is not cooked promptly, it can be dangerous to the consumer’s health.

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VI. Why maintaining the correct temperature is important

Maintaining the correct temperature in the refrigerator is not just a challenge of food preservation, but also an important factor for their safety and quality. Food safety expert Martin Bucknavage and guidelines from the US Department of Agriculture both agree on the importance of keeping the temperature stable in the refrigerator.

Bucknavage notes that maintaining the temperature at a safe level, specifically below 40 degrees F (4.4 degrees C), is key to preventing the growth of bacteria that can harm human health. This low temperature helps keep food fresh and prevents rapid decomposition.

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VII. How the dryness of dish towels can re-contaminate utensils

Dish towels, although seemingly useful tools for drying and cleaning, can become a source of risk for re-contaminating utensils in the kitchen if not used and stored properly. According to food safety expert Martin Bucknavage and food science PhD Ellen Shumaker, the improper dryness of towels can create favorable conditions for bacteria and pathogens.

Bucknavage points out that if towels are not dried or aired out properly, they can retain moisture, creating an ideal condition for bacterial growth. If the towel becomes contaminated, bacteria can reproduce quickly, and when this towel is used to wipe dishes, it can transfer bacteria from the towel to the dishes.

Shumaker even notes that re-contamination can also occur if towels are not used individually, but instead, are shared within the family. This can increase the risk of transmitting bacteria and pathogens among family members.

Therefore, to keep dish towels as safe and effective cleaning tools, the most important thing is to ensure they are completely dried or aired out between uses and should not be shared. This helps prevent bacterial growth and maintains safety and cleanliness in the kitchen.

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