Proper nutrition provides the nutrients and energy we need to stay healthy, and with just a few tips and suggestions, you can prepare and eat nutritious and satisfying foods in most living situations. Pop Quiz: What do you know already?1. True or False: You can heat foods in take-out containers, old whipped topping bowls or margarine tubs in a microwave oven.2. When using this cooking method, you should stir the food halfway through and rotate the cooking dish to eliminate uneven cooking temperatures or cold spots:a) Bakingb) Grillingc) Microwavingd) Heating on the stovetop3. Which one of these dishes is not microwave safe?a) Glass bowlb) Plastic foam cupc) Ceramic bowld) Bowl labeled microwave safeAnswers: 1. B Tips for Saving Space. Compare unit prices of different sizes of foods.
Food in the mouth a lot of the time for bacteria to use.Brush teeth twice a day.Good snacks are cheese, fruit, plain crack-ers, toast, plain popcorn.Sugary snacks include biscuits, sticky snack bars, lollies.Water and plain milk are the best drinks.Cordial, fruit juice and fizzy drinks can cause food decay. These are for treats.
If the smaller container does not cost considerably more, buying the smaller size may be a good way to save cupboard space. Get rid of unnecessary cookware. Some essentials to keep might include a frying pan, sauce pan, slow cooker, measuring cups, spatula and other equipment you use often. Plan weekly menus considering what you have on hand and what is on sale at the grocery store. Buy only the groceries you need for the week. When planning your menus, consider which foods can be cooked in a limited space with a slow cooker, microwave or single pan.
Take advantage of leftovers by eating them the next day. Consider taking them to work or school in a small cooler. Be creative to maximize the space you have. Can you store your toaster on top of your microwave? Can you store small dishes in your slow cooker when it is not in use?
Will your frying pan and sauce pans all nest in one stack?. If you do not have a lot of refrigerator space, buy canned vegetables and fruits instead of fresh. Canned versions still provide great nutrition, and you can store them at room temperature. Wash dishes after each meal. Leaving out dirty dishes will make your kitchen feel more cramped and can create odors that impact your entire living space. If you do not have access to a space to wash dishes with warm, soapy water, consider using disposable paper products.Which Containers Are Microwave Safe?
Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.What makes white meat white? Does searing really seal in flavor? Why is it that fruits ripen but vegetables don’t? These and other food mysteries are conclusively solved in Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen. A unique mix of culinary lore, food history, and scientific investigation, McGee’s compellingly readable book explores every aspect of the food we eat: where it comes from, what it’s made of, and how and why it behaves as it does when we bake, broil, steam, or otherwise ready it for the table.
In addition to chapters on foods such as eggs, fruit, meat, and dairy products, McGee investigates wine, beer, and distilled liquors (the first alcoholic beverage was probably produced 10,000 years ago when some honey was forgotten); food additives (adulterated food has always been with us); and digestion and sensation (most of our food aversions are learned by taste-testing in childhood), among other topics. A section on nutrition reveals, among much else, that Americans have always been prey to food faddism.
The book concludes with an easy-to-understand investigation of the basic food molecules–water, carbohydrates, proteins, and fats and oils–and a discussion of cooking methods and utensil materials. There’s a lively chemistry primer guaranteed to make clear and enjoyable what was probably less so in the classroom. With more than 200 illustrations, including extraordinary photos of cellular food anatomy, the book will delight anyone who cooks or enjoys food. –Arthur BoehmCooking.