Professional chefs understand that a well-organized fridge is crucial for quick access to fresh and safe ingredients. To achieve optimal organization, one must recognize different fridge zones tailored for specific food types, which helps prevent cross-contamination and spoilage. Expert chefs Shawn Matijevich and Bernard Janssen emphasize the significance of arranging items by category, ensuring raw meat is kept at the bottom and vegetables in crisper drawers. This article shares tips on ideal fridge temperatures, storage solutions, and cleaning methods to create a functional and organized refrigerator space.
To ensure freshness, it's crucial to recognize the varying areas of your fridge, each designed to cater to specific food types and their storage needs.
The bottom shelf of the fridge is ideal for raw meats, while fruits should be placed in the designated drawers or areas to avoid spoilage.
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