Those students who accept responsibility for the camp kitchen, to understand the nutritional value of foods and remember two common motto: Save and sanitation. Camp is the best opportunity for the camp students practice and demonstrate their cooking talents. This is a heavy responsibility, quietly but no less interesting. We do not rush out to eat when opened canned food is cooked down. Let the students rotate through the camp, the children develop mental resourcefulness, self-confidence ... Canned food should be used only in the long term camp or unforeseen circumstances, can not buy fresh food. At camp, we should cook the food simple but tasty and nutritious. Do not do the fancy dishes, cotton trimming, pruning flowers ... spiritual home cooking.
Standards of the kitchen: The kitchen responsibility, must meet the following criteria:
1. Know draft menu for teams in three days camp2. Knowing shopping3. Know the choices and food storage4. Manufacturing is the common type of kitchen5. Know the fire and wood preservation6. Knowing water disinfection7. Knowing cooking and some dishes common in the camp8. Knowing sanitary kitchen area
Talk menu:
First we must know: how much money we have, for how many people eat, how many days. Then we projected the need to buy food. If camping for several days but distant markets, two or three days can go one time, the cook must know how to feed longer without processing (eggs, sausage, dried fish, canned ... ), the food could be so long but not processing (poached shrimp, salted evidence, procession fry, scrubbing any cotton ...), things to eat (meat, fish, vegetables ...). Based on that we draft a menu for easy team. If financial widely, we can buy poultry bring, both to be long, just a delicious fresh food, healthy.
Go to the market:
At the camp students who have "honored" to be the wrong parents daily shopping, but understand the price and not confused while shopping. Most of us in the ten new graphics come to market once. So before you go shopping, we must ask those who frequent shopping points us know the price of each type of food, distributed in the market area. Because if you do not know of any sale in any area, then we will go around the bush, just take some time, just tired ... Remember the paper, we also divided into groups: fresh food, dried food or food group processed, group vegetables, spices and grocery group. So we just go around the market that can be purchased in full.
The kitchen also estimated that enough food for the teams. Do not buy too much or too lacking, and do not buy luxury food, high prices (abalone mushroom ...).
Selection and preservation of food:
When the long day camp that is distant markets, we must know how to choose and store some food in a natural environment for both fresh food for days, just to ensure hygiene and health ... Typically, camps for students to practice cooking with fresh food to help them develop innovative minds, resourceful, flexible ... people not to bring canned or processed foods. But if long day camp held (in the remote areas) canned food for the last day of camp is very convenient and hygienic.
Choice of food:
First, we should know how to choose fresh, delicious, it can be preserved.
- Meat: There must be colored red, the meat hunting, thin skin, the meat was moist. If leaning to brown, black or pale purple and smells, do not buy.
- Fish: Bar brought to see if the fish is fresh red roses. If you wear white, bow my head, belly tank, press your finger down that hollow, do not buy.
- Chicken: Choose the silk close to laying hens, small anal, clean, pink; gold pins, breast to. Do not buy those wet anus, elected to the kite inflated, mouth drooling, seek, little reaction when arrested, that's sick chickens.
- Duck: Choose the male duck, beak to, software, memory, round neck skin thickness abdominal skin, hair sufficiently.
- Crab: Turn the horse out, click on either side edge of tomorrow, also of strong, soft as the OP.
- Eggs: When purchasing eggs, do not shake my situation, you may be pests. You only need to raise eggs to light (or lights). If there is no room at the top or the very small fresh eggs if the eggs were large for long. Can be put in water, a sink immediately, said the old eggs.
- Canned: Do not select the box is dented distortion ends swell shut, food will be poisoned. We should also note the date recorded in the box warranty.
Food preservation:
When you need to take food for the next day. The chef must know how to keep and preserve. The food must be placed overnight bag, a rope (a topical insect repellent) hung on a tree to avoid damaging the ants and wild animals (especially the wilderness).
Here are ways to preserve and store food:
Meat:
- Dip in diluted alum water (1 liter 10gr alum with cooled boiled water) immersion of an hour, remove the foam rubbing salt, hung in cool place. When used, rinse again. This holding is 3-4 days.
- Soak in molasses, honey, maybe for 4-5 months long and still fresh.
- Ethnic Profile of meat with salt they retired, the car cool, windy, and a whole week.
Cooked meat: Cut meat into pieces by hand, then bring ram or boiling. Done soak them in fish sauce, soy sauce or salt water, how long is this to 1 to 2 months.
Dried meat: thinly sliced meat bullies, beating up a knife to. Marinate fish sauce (or salt), sugar, galangal root juice - finished drying or drying to spend.
Fresh fish: Be the first to hit it dead right (not to die slowly). Abdominal surgery fish intestines taken out, washed, rubbing salt into the gills and all over the outside with a fish. Phase is finished you get a cup of vinegar tablespoons sugar. Use a damp cloth dipped compound packages of fish. This can be for 3-4 days.
Fish cooked: fish store until the salt permeability. Add in a little black seaweed or jelly. Continue adding stock once again. Pouring out a bowl full of clean, cool. Sprinkle a layer of salt on top, cover. These may be kept for several weeks.
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