NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Use an air tight container
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let cool, then refrigerate
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leave seafood at room temperature
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store/refrigerate within two hours
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Detailed explanation-1: -The bottom line As such, large dishes like soups, casseroles, and stews should be allowed to cool first, then refrigerated within 2 hours of cooking.
Detailed explanation-2: -Putting food in the refrigerator within 2 hours of cooking can prevent or slow the growth of bacteria. Educating people about the importance of refrigerating food promptly is critical for preventing diseases caused by contaminated food.
Detailed explanation-3: -Cover leftovers, wrap them in airtight packaging, or seal them in storage containers. These practices help keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other food in the refrigerator. Immediately refrigerate or freeze the wrapped leftovers for rapid cooling.
Detailed explanation-4: -Put hot food into shallow dishes or separate into smaller portions to help cool the food as quickly as possible. Don’t put very hot food into the refrigerator. Wait until steam has stopped rising from the food before putting it in the fridge.