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Butter can become tainted by strong smelling foods so it is
·
best stored in a sealed container.
Eggs should be stored in the fridge compartment.
·
Red meat
Place fresh red meat on a plate and loosely cover with
·
plastic wrap or foil.
Store cooked and raw meat on separate plates. This will
·
prevent any juice lost from the raw meat from contaminating
the cooked product.
Fish and seafood
Until required, refrigerate on a plate loosely covered with
·
plastic wrap, waxed paper or foil.
Whole fish should be rinsed in cold water to remove loose
·
scales and dirt and then patted dry with paper towels. Place
whole fish or fillets in a sealed plastic bag.
Keep shellfish chilled at all times. Use within 1-2 days.
·
Cooked food
These should be stored in suitable covered containers so
·
that the food will not dry out.
Keep for only 1-2 days.
·
Vegetable container
The vegetable container is the optimum storage location for
·
fresh fruit and vegetables.
Take care not to store the following at temperatures of less
·
than 7°C for long periods: Citrus fruit, melons, aborigines,
pineapple, papaya, curettes, passion fruit, cucumber,
peppers, tomatoes.
Undesirable changes will occur at low temperatures such as
·
softening of the flesh, browning and/or accelerated
decaying.
Do not refrigerate avocados (until they are ripe), bananas
·
and mangoes.
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