Cold storage is a way of preserving food to prevent the growth of germs that damage food. The temperature in the freezer compartment should be below 5 degrees C and the freezer is below 0 degrees (preferably minus 18 degrees C).
However, the temperature in each cabinet compartment will be very different. Therefore, in order for food to be best stored, it is necessary to classify food suitable for each position of the cabinet.
According to scientists there number of tips to arrange and store food in the refrigerator for your favorite festival:
1. Freezer:
Fresh meat and fish need to be stored in the freezer compartment. Food should be divided into parts (sufficient for one family meal), sealed or in a tightly closed container.
When preparing food, bring a part to the cooler to thaw.
When thawed, it should be processed completely, avoid re-freezing again.
This compartment can also store frozen vegetables.
Food should be kept separate from the ice cubes used to drink to prevent contaminated and smelly ice.
2. Cooler compartment:
Top compartment: You should keep the processed food, or leftover foods here in the most stable temperature. It is also easy to observe, so you will not forget to use these foods first.
Cabinet door: The least chilled, so only store dry food or spices. Beverage bottles are usually heavier so they will be placed in the bottom compartment of the cabinet. Do not leave the milk in the cupboard door, especially if the milk box is in use.
3. The compartments below:
In the upper compartment you should store eggs, milk, or meat and seafood that you want to use quickly or thawed here.
Meat and seafood should be wrapped carefully or in a sealed container to prevent water leakage and stinking to contaminate cabinets and other food.
Do not put too much food in these compartments because the air in the cabinet should be circulated to cool evenly.
4. Cabinet:
Keeping the proper moisture for vegetables, tubers and fruits, it is best to preserve these foods always fresh.
Vegetables and fruits should be kept separate because some fruits emit ethylene (apples, peaches, pears …) that can cause yellowing of vegetables or tubers to sprout quickly.
5. Other small and useful principles
Put food in food boxes:
Storing food in the box will avoid stinking on other foods and the air in the cabinet will clean. Moreover, the boxes can be stacked neatly, making the cabinet look more beautiful and tidy.
Arrange food according to shelf life:
Near-term food or unpacked and unused food should be left outside a visible place so that it is not forgotten.
Label food:
Write down the name of the food and the processing date (or expiry date) to make it easy to sort and find. Food labeling will help quickly to find the type of food to use without opening the lid of the check box. The names of the foods in the cupboard and the magnet in front of the cupboard can be recorded to limit the opening of the refrigerator to check several times. Opening the cabinet for a long time will lose the coldness of the cabinet so the food is more susceptible to damage.
Some special foods, need to have their own way of preservation:
- – Spices, cilantro: Should be put into bags or boxes and cover carefully to avoid other strange smells in the refrigerator clinging to lose the characteristic flavor.
- – Food made from starch: Put bread, pastry or cream cake … into bags or sealed boxes so as not to dry and harden the cake.
- – Champagne wine: Best preserved at a temperature of 4-5ºC, this is the temperature that keeps the compounds in champagne preserved, not changed compound and cause alcohol damage.
