Pastry

Pastries

Research

Before we could make our actual pastry, we had to research on the different types of pastries there are. We researched on shortcrust, sweet enriched shortcrust, puff pastry, flaky pastry, choux, hot water/pie crust pastry, suet pastry and filo pastry. My research sheet is linked here.

Planning: Shortcrust Pastry
We will be making the simplest pastry called the shortcrust pastry. 

For the filling I have these ideas:

- Mincemeat

- Raspberries and strawberries

- Chocolate

- Chocolate and strawberries

- Fruit jam

I think I will be doing a mincemeat filling for half of my pastries and chocolate and strawberries for the other half of my pastries. This is because I think mincemeat fits with the festivity. I think I will be using half a dark chocolate bar and half a milk chocolate bar for my second set of pastries so that it won't be too sweet.

For the mincemeat pastry, I just need to put in a tablespoon of the sauce before I bake which is pretty simple.

For the chocolate and strawberries pastry, I will need to bake blind which is basically putting in a handful of rice lined with a piece of greaseproof paper inside the pastry to make sure the pastry doesn't rise as the rice will weigh it down. After 15 minutes of baking, take the greaseproof paper off and continue baking for around 5 minutes until it turns golden brown. Then I will scoop in some melted chocolate for the filling and top it off with some chopped strawberries.

The recipe is as follows:

Ingredients: 

- 2:1 ratio of flour to butter: 100g of flour

- 50g butter

- Pinch of salt

- Cold water

1. Rub butter and flour into each other with cold fingertips to resemble breadcrumbs, use a round-edged knife to cut the butter into small cubes so that it will be easier to rub in

2. Add a pinch of salt

3. Create a hole in the centre of your mixture and pour 2-3 tablespoons of ice cold water

4. Continue to work the dough with cold fingertips until it all sticks together

5. Sprinkle some flour onto your work surface and your rolling pin. Roll the dough thinly and cut out the pastry with a cookie cutter. Place them into a baking tin lined with pastry cases

6. With the remaining dough, create some covers for the mincemeat pastries using a star shaped cookie cutter

7. (For chocolate and strawberries pastry only) Bake blind by lining the pastry with a piece of greaseproof paper and putting a handful of baking beans or rice into it

8. Bake for 15 minutes (For chocolate and strawberries pastry only) Remove the paper and the beans

9. Bake for a further 5 minutes until golden brown

10. (For chocolate and strawberries pastry only) Fill in pastry with melted chocolate (half a bar of dark chocolate, half a bar of milk chocolate) and top off with chopped strawberries

Festive mincemeat pastry from the internet

Evaluation

Today in Food Technology I made a shortcrust pastry with mincemeat filling and strawberry and chocolate filling. 

This involved using "working the dough" skills when combining the different ingredients with my hands, blind baking skills and cutting fruit. I also learnt how to melt chocolate without using a microwave. Even though using the melting over hot water method takes far longer than using a microwave, I think that the texture of the chocolate is a bit different compared to melting in a microwave.

I think that I worked in a safe and hygienic manner because I washed my hands before making my pastries and also while I was making my food because my hands were dirty with other food. I wore an apron, tied up my hair, removed all my jewellery to prevent dirt and germs getting into my food. In addition, I used the correct chopping board and placed a wet tea towel underneath to prevent it from slipping when cutting up my strawberries.

I wasn't as organized as I could be because I accidentally put in water without creating a hole in the middle. Moreover, I think I really need to manage my time better as I nearly ran out of time because I spent a lot of time getting my dough together. Also, the chocolate melting took way longer than expected; the chocolate wouldn't melt properly until I added a bit of water to it. 

The appearance of my dish wasn't as nice as it was before (I squished it in my container). The main colours were the red of strawberries and the brown of chocolate and mincemeat. I liked the taste of my pastry, especially the chocolate filled one because it was sweet and very flavorful. The strawberries were also very sweet and the smell of strawberries was very aromatic. I was happy with the flavours as it wasn't too sweet as I worried it might be. The texture of the dish was crumbly and flaky which is the correct texture for a pastry. The aroma of these pastries was basically whatever the smell the filling was- mincemeat or chocolate. The smell was quite tempting, especially the chocolate!

(Bad picture)

Vegetables

Vegetables

A-Z List of Vegetables

Here is a list of vegetables from 'a' all the way to 'z'. Firstly, I wrote down all the vegetables I knew. I had to leave some letters blank like 'x', 'v', 'q' and 'n'. Next, I searched up more vegetables to fill in the remaining gaps. In the end, I couldn't find any vegetable for the letter 'q' and therefore left it blank. 

Here is the link to my document:

https://docs.google.com/a/online.island.edu.hk/document/d/1yqKimb0siKoaV8gDvEFr5JR0a3lvy5INuN9Udyk_jy0/edit?usp=sharing

Quiz!

In this quiz, we had to name the vegetables shown. I didn't do that badly but I missed a few of the vegetables since I wasn't sure what the name for them was. In the end, I got 13/18;

After this, I tried it again and got 14/18!!

Matching Vegetables

Similar to the quiz, we had to match the name of the vegetable to the picture. I wasn't quite sure about the differences between a runner and broad bean so I had to search that up but otherwise, this task was pretty easy for me!

Here is the link to my work:

https://drive.google.com/a/online.island.edu.hk/file/d/0B7vbIj8T3tVmWDZXN2d4ZUhLS3M/view?usp=sharing

Vegetable Classification

Fruit Vegetables: Vegetables that are technically fruits based on the definition but they are classified as vegetables instead
Example: Tomato, pumpkin, eggplant

Pulses: The edible seed of a plant which has pods as their flowers
Example:  Peas, beans, lentils etc.

Flower Vegetables: They are the flower part of the plant
Example: Broccoli, cauliflower etc.

Leafy Vegetables: They are the leaf part of the plant
Example: Spinach, cabbage, iceberg lettuce etc.

Stem Vegetables: They are the stem part of the plant
Example: Asparagus, celery etc.

Fungi: Groups of organisms that feed on organic matter, in food, it usually just means mushrooms.
Example: Mushroom

Tubers: Vegetables that grow under the ground and have high amounts of starch
Example: Potato, yam

Bulbs: Grows just below the ground and consists of layers
Example: Onion, garlic, leek, shallots

Roots: Vegetables that grow under the ground but doesn't contain as much starch as tubers, instead, it contains other nutrients
Example: Carrot, beetroot, parsnip, radish

Shoots: Something like a stem
Example: Bamboo shoots

Storing Vegetables

You should store vegetables in a cool, dark place to prevent sprouting, mould growth, and rot. Before storing, you should remove any rubber bands or basically excess things that you won't eat. Be reminded to trim any leafy ends that may grow into flowers too.

You can put vegetables in the refrigerator but don't just put it in the refrigerator. You have to use a plastic or paper bag to store the veggies or even wrap the vegetables in the newspaper. However, some say that newspaper ink will contaminate the vegetables so it is not such a good idea in a way.

Eat-Well Plate
The Eatwell plate is a plate that shows the different types of food we eat and the proportions we need to eat them in. It teaches us hot to eat in a healthy and balanced way.

"Fruit and Vegetables" is the green part of the plate and is one of the larger sections.
This means...
- It takes up a third of the food we eat
- We should eat at least five portions of a variety of fruit and vegetables every day; a portion is roughly what fits into your hand
- All fruit and vegetables (even fresh, canned, dried, frozen or juiced fruit and vegetables) count, except potatoes as they contain more starch than vitamins and fibre
- They contain vitamins and fibre and helps keep the gut healthy and protects us against diseases

Knife Skills

We learnt about the different cuts of vegetables:

- Chiffonade: this cut is for leafy green vegetables like cabbage and spinach, they are cut into long thin strips. You have to stack or fold these vegetables to do this cut

- Julienne: this cut is stick-shaped and very thin- just like a matchstick. You cut from a squared-off item (if it is circular like a carrot, cut it in half), then cut it in half again and again until you end up with something that looks like matchsticks

- Brunoise: This is the smallest type of dice you can have. This method is very simple because all you need to do is to take your julienne cuts, bunch them up together then cut them into tiny equally shaped dices. This type of cut is great for soups.

- Small dice: This type is similar to the brunoise but it is just a bit bigger.

- Batonnet: The batonnet is just a larger more rectangular cut compared to the small dice. It is used when serving a larger portion of a dish like a vegetable side

- Medium dice: This cut is again very simple. It is derived from the batonnet but the only added step is slicing the batonnet to produce cubes

- Paysanne: The paysanne cut is a slimmer, flat, square item. You can do this by cutting a vegetable to your desired stick size then slice thinly to produce a thin square.

- Wedges: This cut is for lemons and you cut it so that there are no seeds by cutting around the middle

- Tomato Wedges/Quarters: Cut off the bottom of the tomato and then cut the tomato into quarters or smaller if you want to

Planning: Vegetable Stir-Fry

For my vegetable stir-fry, I will be using 5 different vegetables- broccoli, mushroom, corn, carrot and chilli. I will not be using any meat for this stir-fry.

After some thought, I will not be using broccoli because I realized that broccoli takes a long time to cook to make it soft and tasty. I will not be using mushrooms as well. Instead, I will be using cabbage, lettuce, baby corn, carrot and chilli.

The recipe is really simple-
1. Go through the safety and hygiene procedures (wash hands, wear an apron etc.)
2. Cut up all your vegetables after washing them with the correct knife skills
3. Heat up your pan with two spoons of oil and make sure it goes all around the pan
4. Put in your vegetables one by one depending on how long it takes for the particular vegetable to cook (carrots and corn first, leafy vegetables after)
5. Put in your noodles after the vegetables are nearly cooked
6. Add in one spoon of soya sauce
7. Keep on moving the food around so that it won't stick to the pan
8. Serve!

Vegetable stir-fry from the internet

Reflection: Vegetable Stir-Fry

Today in Food Technology I made a vegetable stir-fry with cabbage, lettuce, baby corn, carrot and chilli. 

This involved using knife skills when cutting the vegetables like the chiffonade, the julienne and the small dice.

I think that I worked in a safe and hygienic manner because I washed my hands before making my stir fry and also while I was making my food because my hands were dirty with other food. I wore an apron, tied up my hair, removed all my jewellery to prevent dirt and germs getting into my food. In addition, I used the correct chopping board and placed a wet tea towel underneath to prevent it from slipping.

I was organized as well because I worked in order of the recipe and I didn't have to go back to finish cutting my vegetables. 

The appearance of my dish was colourful because of the multicoloured vegetables. It included greens, reds, oranges, yellows and also dark brown because of the noodle. I liked the taste of my dish because it was spicy and very flavorful. I could taste the strong chillis and the freshness of the cabbage and lettuce. It wasn't too salty as well because I added a good amount of soya sauce so that there is flavour and it doesn't overpower the other flavours. The texture of the dish was a bit crunchy because of the fried vegetables and soft. The aroma of my stir-fry was spicy because I put in quite a lot of chillis. 

Planning: Vegetable Soup

For this soup, I will be following the recipe given and will be using carrots, leeks, celery and potatoes as the recipe said.

The recipe is as follows:

1. Go through the safety and hygiene procedures (wash hands, wear an apron etc.)

2. Peel and cut up all your vegetables after washing them with the correct knife skills
3. Dissolve one stock cube in 500ml of hot water
4. Put all the vegetables into the saucepan except for the potatoes. Add one teaspoon of flour and one teaspoon of olive oil, boil for 5 minutes and mix in between
4. After 5 minutes, add in the water and potatoes to your soup
5. Mix for 5 times then let it boil for 25-30 minutes
6. To check whether or not your soup is ready, poke through your vegetables with a fork, if the fork goes through easily then your soup is ready
7. (Optional) Blend your soup with a hand mixer until there is still a bit of vegetable left but most of it is smooth
8. (Optional) Add some cream on top of the soup if you would like to

                                            

Vegetable soup with carrots, leeks and celery from the internet

Reflection: Vegetable Soup

Today in Food Technology I made a vegetable soup with carrots, leeks, celery and potatoes.

This involved using knife skills when cutting the vegetables like dicing, cubing and slicing. I also had to use my "checking if it is done" skills; poking a fork through the vegetables and if it goes through easily then it is done.

I think that I worked in a safe and hygienic manner because I washed my hands before making my soup and also while I was making my food because my hands were dirty with other food. I wore an apron, tied up my hair, removed all my jewellery to prevent dirt and germs getting into my food. In addition, I used the correct chopping board and placed a wet tea towel underneath to prevent it from slipping.

I was organized as well because I worked in order of the recipe and I didn't have to go back to finish cutting my vegetables or dissolve the stock cube in the water. I also worked neatly because my workspace wasn't messy as I put my dirty equipment in the sink filled with hot water, ready for washing up.

The appearance of my dish was a dark orange colour like pumpkin soup. My dish was scrumptious because I could taste the different vegetables I added in especially the strong taste of celery. I think I made the right decision of blending it because it made the texture very creamy and smooth. The aroma of this was the strong smell of the vegetables, especially the celery. 

Nutrition Program: Vegetable Soup

In this lesson, we used this website called Nutrition Program where we entered in our ingredients for our vegetable soup and it gave us information about the nutrition, the costs etc.

This is the nutrition in my soup:

I called my soup a potato soup because it consisted of more potatoes than any other ingredient. I got green traffic lights for the fat, saturated fat and total sugars section- this shows that I could eat this soup every single day and still be healthy. However, I got an amber traffic light for the salt section so this means I will need to lessen the amount of salt in my recipe so that it will be a completely healthy choice.

This is my vegetable soup's recipe sheet:

This is my vegetable soup's cost:

The cost of my vegetable soup is approximately 0.56 pounds or 5.43 HKD. I think this is really cheap compared to how much soup really costs in fancy restaurants. I don't think I will ever order soup separately unless it is in a set meal...

Fruit

Fruit

Fruit is classified in three main categories: simple fruits, multiple fruit and aggregate fruit. Simple fruits are fruits from from a single ovary. Multiple fruit is from from several flowers and united together as a bunch, examples include strawberries, blueberries and raspberries. Aggregate fruit is from numerous ovaries of a single flower that unite later to form a fruit like a pineapple.

Simple fruits are split into three more categories: pericarp fleshy, pericarp indehiscent (does not split open when ripe) and pericarp dehiscent (splits open when ripe).

Nutrients in fruit and health benefits include...
- People who eat more fruits have a reduced risk of some chronic diseases
- Most fruits are naturally low in fat, sodium and calories
- No fruits have cholesterol
- Fruits are sources of many essential nutrients like potassium, dietary fiber, vitamin C and folate
- Potassium can help maintain healthy blood pressure, sources include bananas, prunes, dried peaches, dried apricots, cantaloupe, honeydew melon and orange juice
- Dietary fiber can help reduce blood cholesterol and may lower risk of heart disease. Fiber is also important for digestion, sources include whole or cut-up fruits
- Vitamin C is important for growth and repair of body tissues, help heal cuts and wounds and keeps teeth and gums healthy
- Folate helps the body form red blood cells and is important for pregnant woman

On the eatwell plate fruit is one of the biggest portions along with vegetables. You have to eat at least five portions every day. Fresh, frozen, tinned, dried and juiced fruits all count so try to include fruit and vegetables in every meal. A portion of fruit is...
- 1 apple or orange or pear or banana or similar sized fruit
- 2 plums or kiwi fruits or satsumas or mandarins or similar sized fruit
- 1/2 grapefruit or avocado
- 1 large slice of pineapple or melon
- 1 cupful of grapes or berries
- 1 heaped tablespoon of dried fruit
- 1 small glass of fruit juice

Planning

Next week, we will be making a fruit crumble and therefore, this week we have to plan our ingredients and our recipe. To make our crumble, we have to use hard fruits. Hard fruits include apples, apricots, bananas, grapes, oranges, plums, rhubarbs etc. However, we can also use some soft fruits like strawberries, blueberries, raspberries, blackberries etc.

For my recipe, I would like to add:
- Strawberries
- Bananas
which has to weight 200-250 grams altogether.

My crumble recipe is going to include:
- 100g of flour
- 50g of butter
- 50g of oats
- 2-3 teaspoons of sugar
- 1 teaspoon of brown sugar on top
- Cream after it is done

When making my crumble I have to include skills like crumbling with my hands and not mashing it together so that it will resemble breadcrumbs. I also have to use my knife skills to cut my fruit and my 'checking if it's done' skills to check if my crumble is done or not.

I plan to steam my fruits in a saucepan before putting them in the ovenproof dish to bake. I will do this by putting in all my fruits into a saucepan, adding around 100ml of water and a pinch of cinnamon for around 5 minutes.

We learnt how to check the done-ness of our crumble today. If we see that the edges are slightly brown but not too brown, this shows that it's done. The top of the crumble should also be golden brown. Another method that I think would work is to stick a knife into the crumble on the sides and if it is still hard on the inside then it is probably not done.

Nicely presented strawberry and banana crumble found on the internet

Reflection

Today in Food Technology, I made a fruit crumble with strawberries and banana as my topping. For my actual crumble, I added flour, butter, sugar, cinnamon and brown sugar.

This involved using knife skills like the bridge hold and the claw grip, crumbling skills and my 'checking if it's done' skills.

I think that I worked in a safe and hygienic manner because I washed my hands before making my crumble and sometimes while I was making my food because my hands were dirty with other food. I wore an apron, tied up my hair, removed all my jewellery to prevent dirt and germs getting into my food. In addition, I used the correct chopping board and placed a wet tea towel underneath to prevent it from slipping.

I was organized today too because I worked in order of the recipe. Firstly, I cut my fruit up into tiny pieces then placed them into a saucepan to steam for a while. This is to soften the fruit but I only steamed my strawberries since the banana was soft enough. After that, I drained out the juice the strawberries produced and placed my fruit into my ovenproof dish. Secondly, I weighed out my crumble ingredients then crumbled it to resemble breadcrumbs. Finally, I poured my breadcrumbs into my dish and then added some brown sugar and cinnamon on top. I put my dish into the oven to bake at 205 C for 30 minutes. While the crumble was baking, I washed up and cleaned my work space.

The appearance of my dish wasn't particular colourful or appealing but it is pretty delicious. It was a golden brown colour at the top and the bottom was a dark red colour because of the strawberries. I liked the taste of my dish because it was sweet but not too sweet. The combination of strawberry and banana came out well and it tasted flavourful. The crumble's texture was crumbly hence the name.When it came out of the oven, it smelled like freshly baked goods which made me really hungry. When I was eating it, it smelled mainly of melted strawberries which made my mouth water.

Next time, I could improve by using different, harder to use and creative ingredients like pineapple, kiwis, oranges etc. This time I went with a simple pair of ingredients which is known to taste good together- strawberry and banana. 

I presented my dish at home very simply, only using a spoon, fork, a dishcloth and a plate lining the tinfoil container but I think the pictures turned out pretty well :)

Eggs

Eggs

Eggs are a great fast food and are full of goodness. 

The nutrient group eggs belongs to is protein. Eggs are an excellent source of protein. Protein is essential for building and repairing muscles, organs, skin, hair etc. It is needed to produce hormones, enzymes and antibodies. The reasons why we eat eggs for protein is because the protein in eggs is easily absorbed by the body. 

Other than protein, eggs also have various vitamins and minerals:

- Vitamin A: Helps maintain healthy skin and eye tissues, helps with seeing at night

- Vitamin D: Strengthens bones, teeth and can help protect against certain cancers

- Iron: Carries oxygen to the cells

- Vitamin E: An antioxidant that helps maintain good health and preventing disease

- Folate: Helps produce and maintain new cells and protect against serious birth defects

- Choline: Plays a strong role in brain function and development

Eggs are in the eatwell plate and are in the "meat, fish, eggs and beans" section and this is because they are non-dairy sources of protein. Eating 2-3 portions of foods from this section each day will provide us enough protein we need for a day.

Eggs should be stored in three ways:

1. Keep them in their cartons because the carton protects the egg and prevents them from absorbing odours and flavours of other foods in your fridge.

2. Keep them in the fridge- not on the fridge door but in the main body to ensure they are at a consistent and cool temperature

3. They should be placed with the large end up so that the yolk remains centered.

Eggs are farmed in the following three ways:

1. Barn egg production- this is where the hens are able to move freely around the house. Each area has to have usable floor space, perches and litter. Outside, there has to be plenty of drinking space and water and feeding troughs

2. Battery cage- Small wire cages where most "battery" hens are unable to behave naturally. The cages are usually less than the size of a piece of A4 paper and are so small that hens are unable to stretch, flap their wings or exercise properly. There is no "personal space" or a nesting area either.

3. Organic and Free Range Egg Production- Free range means that hens must have continous daytime access to runs around places with vegetation. Their living areas are similar to ones of a barn. Organic egg production is always free range but they have to be fed an organically produced diet and raised on organic land

Why do you think eggs laid by battery hens are cheaper than free range?

This is because battery hens don't take much money and time to take care of. They just have to be stuffed in a cage and a few workers will do the daily actions of providing water and food. They won't have to clean their living areas that often or change the dust in the dusting area like what would probably happen in a free range farm. Even though the egg industry says that there are high laying rates in battery cages and the hens are healthy and productive but the welfare of hens is not given much attention at all.

Link to Omelette Recipe

Reflection on Today's Omelet Making

Today we made an omelet at school using the recipe from Jamie Oliver with some modifications to fit what we like. I used three eggs, corn, mushrooms and a bit of cheese to top it off. This involved skills like cracking an egg, using a pan and opening tinned cans.

I think that I worked in a safe and hygienic manner because I washed my hands before making my food, wore an apron, tied up my hair and used the correct colour chopping board as well as putting a wet towel underneath the board. I was organized too because I collected all my equipment first and worked in order of the recipe. The whole process went smoothly.

The appearance of my omelet was appealing and it made me feel hungry. The texture of my omelet was a bit hard in some parts but overall, I would say it is pretty soft. I found my dish tasty because I liked the ingredients I put in, making the omelet delicious. Moreover, I was happy that my egg wasn't undercooked or overcooked and there weren't disgusting watery bits.

I can improve next time by turning the temperature of my fire down a bit so that some parts won't turn brown and the texture will be a bit softer. I can also crack my eggs better because on my third egg, I got a tiny bit of shell dropped into the mixture. Most importantly, I really need to practice flipping an egg because this part was the hardest and it did not look neat at all.

This was what my omelet looked like:

Overall, I am pleased with my work today because it tasted yummy and I have definitely learnt something new today!

Jamie's Home Cooking Skills Question Sheet

Jamie's Home Cooking Skills Question Sheet

1.

Hand washing rules for preparing food and cooking

Hands must be washed before:

Starting to cook and before preparing your meal because you have to get rid of the germs on your hands so that your food is hygienic and safe to eat.

Hands must be washed after:

You have finished cooking because you want to stay hygienic. If you have touched something raw, you need to make sure your hands are clean before handling other foods because you don't want to cross-contaminate.

How to wash hands:

First rinse your hands with water first, then squeeze some soap onto your hands. Scrub the soap around your hands, in between your fingers and up to your wrist for 20 seconds. Next, rinse your hand with water, making sure there is no soap left. Dry your hands with a towel and now your hands are clean :)

Give two reasons why it is important to follow hand washing rules when preparing and cooking food:

1. Keeping hands clean is important because we can avoid spreading germs to others through food. 

2. We can avoid getting sick

Clothing and Personal Presentation

Hair should be:

Tied up so that hair won't get into your food and that the dirt and germs on your hair won't spread onto your food

Nails should be:

Trimmed because long nails can easily trap dirt and germs, therefore, it will get into your food when you are using your hands and so will not be very safe to eat.

Cuts should be:

Covered with a blue plaster because you don't want blood dripping onto your food because there will be bacteria. You need a blue plaster because it is more visible than an ordinary plaster as those aren't as visible.

2. 

What safety rules must be followed when using the cooker?
You shouldn't have water near the cooker as this might cause an electric shock and could possibly kill you. Don't touch the cooker when it is in use as it would be extremely hot and even if you need to, use a wet towel or an oven glove. Remember to switch off the cooker after use. Don't leave things unattended, keep an eye on it.

What safety rules must be followed when using electrical appliances?
Keep any electrical appliance away from water because you can cause an electric shock. Put your electrical appliance in a clear work surface. Remember to be careful when touching the appliance by using a towel or an oven glove as it may be extremely hot and you don't want to be burnt. Don't leave things unattended, keep an eye on it.

How can slips and falls be avoided in the kitchen?
Don't run around the kitchen, walk instead especially if you are holding something potentially dangerous. Have a clear work space, bags along the walls, chairs tucked under. Don't put things close to the edge of the table and be aware of your surroundings

How can fires be avoided in the kitchen?
Don't leave fires unattended, don't wear loose clothes or jewelry while cooking as they might catch fire and keep anything flammable away from the fire. Have a fire extinguisher, fire blanket and smoke alarms in the kitchen.

Why is it important to store, prepare and cook food safely? 
It is important because you want you don't want harmful bacteria to spread and grow on your food, leading to you being sick after you eat it.

How should raw and cooked food be stored?
Raw food and cooked food should be stored in the fridge because the environment in a fridge is cold so then the bacteria won't multiply to dangerous levels. Always store raw food in sealed or covered containers below cooked foods to avoid liquids like meat juices dripping down and contaminating cooked foods.

What hygiene rules must be followed when preparing meat and fish?
Always wash your hands, utensils and surfaces before and after to avoid cross-contamination. Remember to use separate chopping boards for meat (red) and fish (blue).