1, stainless steel pot, don't keep salty food for a long time. Long-term contact between stainless steel and acid and alkali will also lead to chemical reaction. Therefore, stainless steel tableware containers should not be filled with salt, soy sauce and vegetable soup for a long time. Use detergent as little as possible to avoid corrosion of the product.
2, copper pot, iron pot, stainless steel pot should not boil medicine.
3. Iron pots can't be used to cook mung beans.
4. Try not to use iron pot to make soup.
5, you can't use iron pots to hold overnight dishes. Iron can be dissolved in iron pot under acidic conditions, destroying vitamin C.
6. Use detergent as little as possible when washing the pot. When it is slightly rusted, it can be cleaned with vinegar.
7. Iron pots with severe rust, black slag and black skin cannot be used.
8. Never use a rusty copper pot. "Copper patina" and "blue alum" after copper rust are two toxic substances, so copper tableware with copper rust must not be used.
9, aluminum pot, don't fry, don't pickle, don't rub. Pickled food is a dish with strong acid and alkali, which is easy to react with aluminum and produce substances harmful to human body.
Frying in aluminum pot at high temperature or colliding with aluminum pot with a metal shovel may release aluminum to some extent, which is best avoided. 10. Casseroles and porcelain also contain harmful substances such as lead. It is best to cook them with vinegar before use.
1 1. Never use the same kitchen knife to cut raw meat, semi-cooked meat and cooked food, and never put knives with different purposes in the same vessel. When cutting cooked food with a chopping board, be sure to wash it thoroughly with detergent and hot water;
12, don't put raw meat directly on the shelf of the refrigerator, so as to avoid blood and liquid dripping on the uncovered food below;
13, don't mess with kitchen rags and towels, it's best to use paper towels and throw them away after use;
14, don't let wooden kitchen utensils such as chopping boards crack. If cracks appear, they should be blocked in time, otherwise the bacteria in the cracks will be difficult to remove and will stick to food.
15, don't let a layer of food dirt stick on the knife of the can. After each use of pots, bowls, basins and plates,
Wash them thoroughly. 16, wash your hands before cooking. Wash your hands before cooking, and then wash your hands every time when cooking is intermittent; When cooking, wash your hands when changing to another food. For example, when you finish cooking fish and start cooking meat, you must wash your hands. Pets can also be the source of infection.
17, once the food is cooked, eat it immediately. After food is cooled to room temperature, it is easy to breed bacteria. Eating cooked food stored at room temperature for four or five hours is the most dangerous, and the longer the food is stored at room temperature, the greater the danger.
18, food, especially poultry and milk, must be thoroughly cooked before eating. The so-called thorough cooking means that the temperature of all parts of the food reaches at least 70℃.
19, you should choose processed foods, such as processed and sterilized milk instead of raw milk.
20. After food is cooked, it is often difficult to finish it all at once.
If food needs to be stored for 4 or 5 hours, it should be stored at high temperature (near or above 60℃) or low temperature (near or below 10℃). Children's food should not be stored. A common mistake is to put a lot of uncooled food in the refrigerator, because the food has no time to cool down and it dissipates quickly. 2 1, the stored cooked food must be reheated (not lower than 70℃) before eating.
22. Don't let uncooked food touch cooked food.
Direct contact between the two may cause pollution, for example, cutting raw meat and cooked meat with the same knife may cause pollution. 23. Keep the kitchen clean. Cooking utensils, tableware, etc. It should be dried with a clean cloth. Do not use each rag for more than one day. Before the next use, put the rag in boiling water and cook it. We should not let go of any place where bacteria may breed; Clothes that come into contact with food should be changed regularly and disinfected at high temperature before the next use.
Don't let insects, mice and other animals touch food. Animals usually carry pathogenic microorganisms. The best way is to put the food in a closed container.
25. Drinking water and water used in food preparation should be pure and clean. If you are in doubt about the water quality, you'd better boil the water before drinking it or making it into ice cubes.