Wednesday, 22 February 2012

• Servsafe practice test : Food Safety for the 'Average Joe' - Article One

  Ideally, you should plan your bulk food storage to get a minimum of few months.servsafe practice testThe whole purpose of "buying-bulk" is designed for long-term food storage together with emergency preparedness planning.

• Flours

• Beans

• Sugars

• Corn

• Powdered Dairy & Eggs

• Pastas

• Dried Fruits & Vegetables

• Spices & Herb's

• Nuts

• Dried Meats/Jerky

Using an air-tight container alone, works fine for 6 months up to year for some ingredients. Adding a oxygen barrier bag, such as Mylar carriers, and also the usage of oxygen absorber packets, is the key in obtaining maximum shelf life of stored foods.

Storing staples like; rice, beans, wheat, ingrown toenail, sugar, etc., using mylar carriers, oxygen absorbers, and air-tight cans or 5 gallon buckets, the food will still be edible and nutritious for up to 20 (some people even claim 30) years.

Step - Pest, Temperature and Light Control

Rodents and insects are essentially eliminated if you follow the recommended methods previously mentioned. Mice and bugs cannot penetrate a hard plastic, glass or metal container, food is protected from insects when lined which has a sealed Mylar/metalized bag.

Temperature and light may be controlled by storing your sealed foods in dark, cool areas. Do not store extended foods above heat sources like; cook stoves, refrigerators, or simply microwaves. An even cool (45 to 50 degrees) temperature, with little or no light, is the optimal condition for storing dry up bulk foods.

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Having a sharp knife to make use of for cooking is necessary for both the preparation in the meal and your protection. A dull knife is more dangerous than a sharp one. There are certain principles you must follow so as to handle a knife properly. Nothing will ruin a dinner quicker than cutting one self.

Rules with regard to handling a knife properly are:

1. Think about what you do. Getting distracted while which has a knife is a sure method to cut the wrong product.

2. Use the correct type of knife for what you are doing.

3. Use some sort of cutting board that won't move around.

4. Don't talk to your hands while reducing. You could injure all by yourself and whoever is standing in your area.

5. Even though you've played baseball as a kid, don't try to catch a knife if you ever drop it.

6. Don't leave a knife inside sink for someone else to wash. Anyone could reach into the water not seeing your knife.

To sharpen a knife, the correct way I found, was to adopt it back to the store where you bought the knife and keep these things sharpen it. But if you prefer to do it yourself, you'll need to buy a whetstone. Try using a whetstone, place the heel with the blade against the whetstone for a 20-degree angle. Keeping that will angle, press down to the blade while pushing it faraway from you in one long arc. The entire blade should are exposed to the whetstone. Keep the stone wet with either water or mineral oil, but not both. Do not use vegetable oil.

A steel is utilized for honing or styling the blade.