The health and safety of food should not only pay attention to the hygiene of ingredients and cooking, but also the cooking utensils.
Cooking utensils may react with some ingredients in food to produce harmful substances, which are harmful to human health. (1) Please do not use paint or carved bamboo chopsticks.
The paint painted on chopsticks not only contains lead, benzene and other chemicals, but also is harmful to health. After heating, it has a strange smell and affects appetite. Carved bamboo chopsticks look beautiful, but they are easy to hide evil and accept evil, not easy to clean and easy to cause diseases.
(2) Avoid using all kinds of colored porcelain materials. The best way to adjust the material is to put it in a glass plate.
Colored porcelain contains diseases and carcinogens such as lead and benzene. With the aging and decay of colored porcelain, radon in pattern pigments is harmful to food and human body.
It is also inappropriate to use this kind of porcelain to hold weakly acidic foods such as fruit juice, vinegar and wine, because the toxic heavy metals in the glazed surface of colored porcelain will dissolve and enter the human body with the food, causing damage to the body and even causing chronic poisoning. (3) Avoid using stainless steel or iron pot to cook traditional Chinese medicine.
Because traditional Chinese medicine contains a variety of alkaloids and biochemical substances, especially under the heating strip, it will have a variety of chemical reactions with stainless steel or iron, or make the drug ineffective. V: Even produce certain toxicity. (4) Avoid serving food in aluminum pot.
The chemical properties of aluminum are very active, and it is easy to oxidize in air to form oxidized pin films. If soup and vegetables are kept in aluminum containers for a long time, not only aluminum products will be oxidized, but also more aluminum molecules will be dissolved in soup and vegetables to form aluminum compounds.
Long-term consumption of food containing a lot of aluminum and aluminum-containing substances will break the normal ratio of calcium and regret in human body and affect the growth and development of human bones and teeth. Also, eggs should not be stirred in aluminum pot, because after the eggs are washed, aluminum will turn gray and yellow will turn green.
Leftover rice and soup should not stay overnight in aluminum containers. (5) Avoid cooking green beans in an iron pot.
Because there are tannins in mung beans, it will produce black iron tannins when it meets iron at high temperature, which will make mung bean soup black and have a special smell, which not only affects appetite and taste, but also is harmful to human body.
2. What are the common kitchen utensils?
The second category is washing utensils, including hot and cold water supply system, drainage equipment, washing basin, washing cabinet and so on. Garbage generated in kitchen operation should be provided with garbage bins or sanitary buckets after washing, and modern family kitchens should also be equipped with disinfection cabinets, food waste shredders and other equipment.
The third category is conditioning appliances, mainly including tools and appliances for conditioning countertops, sorting, cutting vegetables, batching and modulation. With the progress of science and technology, the number of vegetable cutters, juicers and brewing machines used in family kitchens is increasing.
The fourth category is cookware, mainly stoves, cookers and related cooking tools and appliances. With the progress of kitchen revolution, rice cookers.
High frequency induction cooker, microwave oven, microwave oven, etc. Also began to enter the family in large numbers.
3. What are the sanitary skills of kitchen utensils?
In order to keep the kitchen clean and beautiful, many people usually put dishes, knives, chopping boards and so on. In the cupboard. Some families put these utensils in the corner or pile them together because of the small kitchen space, which is not conducive to the drying and cleaning of kitchen utensils and is easy to breed bacteria.
Bacteria like warm and humid environment best. Therefore, all kinds of kitchen utensils should be kept in good sanitary condition. In addition to cleanliness, the storage environment is also very important. Its basic requirement is ventilation and dryness. Many families are used to stacking washed bowls and dishes together in the cupboard, which is not conducive to the ventilation and drying of dishes. Freshly washed dishes are easy to accumulate water when stacked together. In addition, the cabinet is closed and ventilated, so it is difficult to evaporate water. Some people like to dry dishes with a dry rag after washing dishes, but there are many bacteria on the rag, which seems to be counterproductive.
In addition, the dishes are piled together, and the dirty things at the bottom of the last dish are all on the next dish, which is very unsanitary. Suggestion: You can set up a bowl rack next to the sink.
After cleaning, put the dishes vertically and put them upside down on the shelf, so that the dishes can be dried naturally soon, which is convenient and hygienic. Chopsticks and knife holders should be breathable. The contact between chopsticks and mouth is the most direct and frequent. It should be ventilated and dry when stored. However, it is not advisable for some people to put chopsticks in the cupboard after washing them, or put them in airtight plastic chopsticks tubes. It is best to choose chopsticks tubes made of stainless steel wire and with good air permeability, and nail them on the wall or put them in a ventilated place, so that the water can be drained quickly.
Some people are used to putting a clean cloth on chopsticks to prevent dust. In fact, as long as they are washed with water before use, covering them with cloth will hinder the distribution of water. Suggestion: Kitchen knives should not be placed in unventilated drawers and knife holders, and knife holders with good air permeability should be selected.
Hanging kitchen utensils, such as long-handled spoons, leaky spoons and spatulas, are all good helpers when cooking soup, but many people are used to putting these utensils in drawers, or pots and frying spoons, and covering them with lids is also not conducive to keeping them dry. Chopping boards are easy to absorb water, with scratches and cracks on the surface, and often contain residues of fresh food.
If the food residue is not cleaned thoroughly and stored improperly, it will lead to a large number of bacteria proliferation after decay, and even form mildew spots on the surface of the chopping block, which can be imagined as a pollution to food. Suggestion: Install a solid crossbar between the hanging cabinet and the cupboard, or in a convenient place on the wall, and hang a hook on the crossbar to hang the cleaned spatula, colander, eggbeater, vegetable basket, etc. Hang a rag, dish cloth and towel at the end far away from these appliances, and install a stronger hook to hang the cutting board at the other end of the crossbar to ensure its dryness.
4. What are the safety knowledge of hotel kitchen utensils?
Hotel kitchen utensils have the following safety knowledge: 1. The gas, oil pipelines and valves in the kitchen must be checked regularly to prevent leakage.
If there is gas or fuel leakage, first close the valve and ventilate it in time. It is forbidden to use any naked flame and start the power switch. 2. The gas cylinders in the kitchen should be managed together, and there should be enough space between them and high-temperature surfaces such as lamps or open flames, so as to prevent the gas cylinders from baking and exploding at high temperature, causing flammable gas leakage and causing fire.
The stove in the kitchen should be installed on non-combustible materials, and keep a sufficient distance from combustible materials to prevent burning combustible materials. 3. When cooking, the oil in the pan should not exceed two-thirds of the oil pan, and attention should be paid to prevent water droplets and sundries from falling into the oil pan, causing cooking oil to overflow and catch fire.
At the same time, use warm fire when heating the oil pan to prevent the oil pan from catching fire due to excessive fire and high oil temperature. 4. The walls beside the kitchen stove, fume hoods and other easily polluted places should be cleaned every day, and the oil fume pipes should be cleaned at least once every six months.
5. The electrical facilities in the kitchen should be laid in strict accordance with the national technical specifications, and it is forbidden to replace copper with aluminum. When laying electrical lines in the kitchen, insulated wires should be laid in the open and dark through hard PVC plastic pipes or steel pipes. When the nozzle is connected with the pipeline, and the pipeline is connected with other accessories, corresponding fire prevention measures should be taken, or porcelain bottles should be laid with open wires, and lead wires and plastic sheath line open wires should be laid.
Electrical appliances used in the kitchen, such as switches and sockets, should be closed to prevent water from infiltrating from the outside, and should be installed far away from gas and liquefied gas cookers to avoid sparks when they are turned on, which will lead to the burning of leaked gas and liquefied gas. All kinds of mechanical equipment running in the kitchen must not be overloaded with electricity, and attention should always be paid to prevent electrical equipment and lines from getting wet during use.
6. All kinds of cookers used in the kitchen should be products inspected by the national quality inspection department, so as to avoid choosing unqualified appliances for cheap. At the same time, these electrical appliances should be operated in strict accordance with regulations to prevent accidents.
7, the kitchen should be equipped with fire blankets, used to put out all kinds of oil pan fires. In addition, the kitchen should be equipped with a certain number of ABC dry powder fire extinguishers, which should be placed in obvious places for emergencies.
8. Before leaving, the operator should close all gas and fuel valves in time, and cut off the gas source and fire source. 9. If the head chef is the person in charge of fire safety in this department, the person in charge of fire safety in this department shall bear the responsibility for the accident.
10. If the department is not responsible for the accident within one year, the hotel will reward it according to the actual situation.
5. What are the kitchen supplies?
Electrical appliances: range hood, microwave oven, refrigerator, dishwasher, toaster, electric cooker, electric kettle, induction cooker (it is convenient to stop natural gas occasionally), oven, egg boiler, coffee machine, juicer, soymilk machine, kitchen utensils: pan-frying pan, frying pan, steamer, milk pot, soup pot, pot cover and a set of knives. Shovel (wooden spatula, stainless steel pot spatula, polyester spatula-different spatula according to different pots), large spoon, small colander, egg beater, filter screen, noodle clamp, raw and cooked chopping board, panel, rolling pin, basin, hook, heat insulation pad, heat insulation gloves, various bowls, plates, chopsticks, spoons, etc.
6. What kind of kitchenware is good?
There are 360 kinds of kitchen utensils, each of which should be carefully selected: from the wok for cooking and soup to the spatula, cleaning sponge, chopping board and so on, every link is very important to health.
Three essentials of kitchen utensils 1. Use an easy-to-clean pot with no cracks and breakage inside.
Surface damage may retain food and breed bacteria. 2。
It is recommended to use a shovel made of wood, bamboo or silica gel. Don't use a shovel made of iron or metal, which may scratch the surface of the pot.
3。 If the coating on the surface of the pot is damaged, it is best not to use it.
1。 Iron pot: no blood. Iron pot should be the most commonly used and popular one.
I heard that iron pot cooking can prevent anemia? Actually, it's not that exaggerated. The iron dissolved in the iron pot is non-heme iron, which is not easy to absorb, let alone replenish blood.
In recent years, some "tall" cast iron pots are very popular. This kind of pot is very heavy, and the enamel style is rich in color. Of course, the price is not cheap. There are many advantages of cast iron pot: heat conduction and heating are relatively uniform, and there is no need to knock over the spoon; Good heat preservation, and the vegetables directly placed in the cast iron pot can be kept warm; Good sealing, difficult to lose water when cooking soup and storing vegetables, and retains the original flavor; You can put an open flame or go into the oven.
Generally speaking, cast iron pan is a good choice, but it is expensive.