Page 35 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Chapter 1
Basic Knowledge

Step 5: Apply Food Storage Techniques

Food should be properly handled and stored to prevent spoilage. The
following are some techniques for storing wet and dried food to ensure food
hygiene and safety:

Dried Food
• Dried food (e.g. black fungi, shitake mushrooms, white fungi) can be put in
a plastic container and stored in a cool dry place, such as a cupboard to
prevent the exposure to direct sunlight and moisture. If stored properly, they
can usually stay good for a couple of months. Some dried food with a high
protein content (e.g. dried mussels, dried shrimp) should be kept in a
sealed plastic bag and kept in the refrigerator to reduce the risk of spoilage.

• Do not consume the dried food if it is damp, looks different or gives a weird
smell.

Fresh Food
If the fresh food you bought cannot be used up at once, it should be stored
properly in the refrigerator. However, it should be consumed as soon as possible
because chilling cannot kill the bacteria. Some basic chilling tips are as follows:
• Cut and divide the food into small portions. Lay flat to enlarge their contact
surface with the cold air.

• Pat dry the food surface to avoid frosting, which will damage the food cells
and lead to nutrient loss.

• Use clean chopsticks instead of bare hands to handle the food to prevent
contamination.

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