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a clean, sharp knife and a clean cutting board. Before you start chopping, wash the onion thoroughly under cool running water. 2 Place the onion on the cutting board and slice off the pointed end, leaving the root end intact. 3 Cut the onion in half from the root end to the top, making the cut through the root. Peel off the onion's papery outer layer skin, along with the outermost layer of the onion. 4 Place the onion cut-side down with the root pointed away from you, and slice it vertically (avoid cutting the root). The size of the s free fine art textures lices will determine the size of the chunks. For recipes that call for diced onions, make the slices approximately 1/2 inch apart. For minced onions, make the pieces less than 1/8 inch apart. Otherwise, chop the onion any size you prefer. Practice making the cuts as uni all aftershaves form as possible. 5 Hold the onion with your fingers away from the knife blade, and cut the onion perpendicular to the cuts you just ma .

bacteria already in place. This is sometimes even more prevalent in situations where the farms use animal manure as fertilizer. Many o rganic farms use this type of material as a substitute for chemical fertilizers.It is also a possibility that farmers who sell meat fro m animals may be selling from a stock that is infected with communicable diseases. This is a rare occurrence, but it has certainly happ ened before. The Slaughterhouse When animals are slaughtered and processed for food, the slaughterhouses may become a source of contami rowling audio book nated meat. These operations take great care to maintain safe products, but during this process it is not out of the realm of possibili ty for fecal matter to come into contact with the meat being shipped out for sale. Since animal feces is a common cause of some bacteri all aftershaves al contamination in meat, this means the meat may contain pathogens such as E. Coli when it is purchased. In the case of poultry, it is .

ts to an internal temperature of 140 degrees Fahrenheit or higher will kill harmful bacteria, which will take care of any threat. Howev er, foods that are consumed raw or partially cooked can pose another problem. Since vegetables and fruits are often eaten as is, it is important to know how to properly prepare them in a kitchen and how to avoid cross contamination.All fruits and vegetables should be wa shed thoroughly before serving, and care should be taken to avoid using the same cutlery or other kitchen tools on vegetables and raw p DietBet rotein. Contaminants on knives used to cut raw meats can easily transfer to anything else the knife comes in contact with. This same ru le applies to cutting boards as well. Improper Storage Even if the food has safely arrived in the home without being contaminated, the all aftershaves consumer can still be the source of the problem by using improper storage methods. Susceptible foods should be kept below 40 degrees Fa .

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