How to fill the refrigerator with food?
It all starts back in the supermarket. The shelves here can be arranged as you please, but the correct route is as follows: first everything that is not related to food (detergents, paper shawls, etc.) and groceries (sauces, vegetable oil, drinks, pasta, etc.), then – fruits and vegetables that are laid out on uncooled shelves, and then – what is sold chilled: dairy products, meat, sausages, fish. And at the very end – frozen foods. Filling the refrigerator Here everything is simple: the order will be the reverse of the order in which everything was purchased. First of all – frozen foods, and in their “native” packaging. Some dairy products, such as yogurt, on the contrary, can be removed from the carton, which absorbs moisture and affects the temperature in the refrigerator. The basic rule for newly purchased products is that they should not be located in the first row in the refrigerator, you should put less fresh ones in front, whose shelf life is shorter. As for vegetables, it is better to wrap them in paper (newspaper), and not in plastic, and store them in the compartments intended for them. And the faster you eat them, the more you get nutrients and vitamins. Each – its modern refrigerators are adapted for all types of products. The main thing is to know what and where to put. After all, the ideal temperature and storage time for yogurt and salad in a package will be completely different. Meat and fish are stored at 0–3 ° C, creams, desserts and pastries – at 3–5, cheeses and yoghurts, milk, butter and beverages at 5–8, fruits and vegetables – at 6–8 ° C. If the refrigerator does not provide such a clear temperature difference, it is better to be safe and set the thermostat so that at least at one level the temperature is from 0 to + 3 ° С. In any case, cold for most products is preferable. Fresh produce • Butter can be stored until the date printed on the package. Oil absorbs odors and may become faint in air, therefore it should be placed in a box with a tight-fitting lid. • Milk is kept on the door, well closing the bag after each use. Fresh milk should be used within two days. Sterilized – for 3−4 days. • Eggs must be sold within a month after the date of packaging. Attention: eggs should not be washed, because then their shell will lose its tightness and bacteria can penetrate through it. • Mayonnaise, ketchup, sauces, mustard – all this is convenient to put on the door. They are stored no more than four weeks after opening the packaging, but sauces on an egg-based basis and homemade mayonnaise spoil after 48 hours. • Cream should be put on the top shelf and keep track of shelf life. Long storage cream must be used within a week after the packaging has been opened. • Cheeses can be stored for several days in their original packaging and in a tightly sealed plastic box. If you bought a cheese that must ripen (Camembert), put it in the vegetable compartment. • Cottage cheese is a delicate product, therefore its shelf life should not exceed 2–3 days. Special attention should be paid to the date of its manufacture. Perishable products Meat: Store in containers under plastic wrap or wrapped in foil or parchment. At temperatures below 4 ° C meat can be stored for 4 days. Warning: minced meat or carpaccio should be used during the day. Sausages: can be stored for several days in a closed container on the middle shelves; pate spoil faster than ham. Fish: peeled, gutted, washed and dried, wrapped in foil, is stored in the coldest compartment of the refrigerator for no more than a day. Ideally, it should be prepared on the day of purchase.