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Les langues disponibles
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.
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Red meat
Place fresh red meat on a plate and loosely cover with
·
waxed paper, 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.
Poultry
Fresh whole birds should be rinsed inside and out with cold
·
running water, dried and placed on a plate. Cover loosely
with plastic wrap or foil.
Poultry pieces should also be stored this way. Whole poultry
·
should never be stuffed until just before cooking, otherwise
food poisoning may result.
Fish and seafood
Whole fish and fillets should be used on the day of
·
purchase. Until required, refrigerate on a plate loosely
covered with plastic wrap, waxed paper or foil.
If storing overnight or longer, take particular care to select
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very fresh fish. 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.
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Precooked foods and leftovers
These should be stored in suitable covered containers so
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that the food will not dry out.
Keep for only 1-2 days.
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Reheat leftovers only once and until steaming hot.
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Vegetable container
The vegetable container is the optimum storage location for
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fresh fruit and vegetables.
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