What activities do we do in the kitchen?

  • 43% use the kitchen to make the main meals.
  • 29% for meetings with guests.
  • 11% to work.
  • 17% for other tasks.

What do we prefer when we choose the design of our kitchen?

  • 63.5% prioritize functionality (make the most of space).
  • 15.1% savings (exterior light, optimal furniture for food preservation, A +++ appliances).
  • 12% the quality and durability of the materials.
  • 10% design and aesthetics (latest trends in colors, materials, etc.).

Spring season food

  • Fish: Eels, eel, cod, sea bream, mackerel, carp, lamprey, liba, sea bass, grouper, palometa, perch, salmon, shark and trout.
  • Seafood: Cockles, clams, razor clams, scampi, prawns, prawns, mussels, oysters, cuttlefish, choco, shrimp, octopus, barnacles and scallops.
  • Meats: Woodcock, beef, quail, maids, pheasant, chicken, liver, wild boar, hare, gizzards, cow, deer, suckling pig, rabbit, lamb, pheasant, chicken, pork, duck, turkey, partridge, chicken and veal.

Spring season food

  • Fruits: Strawberries, kiwis, lemon, lime, orange, banana, passion fruit, apricots, loquat, papaya, pineapple, grapefruit, avocado, apple and persimmons.
  • Vegetables: snow peas, young beans, peas, spinach, leeks, zucchini, broccoli, garlic, asparagus, beets, cucumbers, radishes, leeks, carrots, celery, artichokes, cabbage, lettuce, squash, eggplant, green beans and endives.

At the time of cooking

  • Respect the usual practices of good food handling.
  • Take advantage of the traditional recipes for use to avoid food waste at all costs.

On arriving home after purchase

  • Put the bags on the floor, wash our hands and put the food in its storage place, putting the oldest in front. Take advantage to review the expiration dates or preferred consumption.
  • Wash the bags used in the washing machine on a hot water program.

Plan the supermarket shopping

  • Program the menus well in advance, making a detailed shopping list below.
  • If we do not have a pantry, create a fund with long-lasting foods such as dried vegetables, pasta and rice, but also cans of preserves or powdered milk … but without ever falling into hoarding.

At the time of shopping

  • Go to the center avoiding rush hours and trying to maintain a safety distance of at least one meter with other clients. Of course, do not go if we have any symptoms that make us suspect that we are infected.
  • Carry our own shopping bags avoiding using carts and baskets from the supermarket.
  • Do not touch food without wearing gloves and throwing away. Preferably use your own cloth sachets.

At the supermarket

  • Do not speak on food (and of course cough or sneeze!), They do not reproduce them, but they could become a material support of the virus.
  • Make the usual purchase including fresh products. Both frozen, industrial and home made in hygienic conditions, are an excellent option in these cases.
  • Pay with a card better than in cash to avoid touching bills and coins.

Kitchen and utensil cleaning

  • Clean crockery and kitchenware, preferably in a dishwasher, at maximum temperature.
  • Once the cooking is finished, do a general cleaning of the kitchen and the floor and ventilate the entire environment.

Sanitize dish towels

  • Change and wash kitchen towels and textile frequently at each cooking session and at maximum temperature.
  • Leave the scouring pads and cloths to soak in 10% bleach for five minutes.

Cooking food at high temperature

  • Cook food at a high temperature above 70º and keep it protected to avoid recontamination.
  • If the food is not going to be consumed immediately, refrigerate it or keep it warm above 65º. Consume them as soon as possible.