Tip 1: Chopping boards: the main types

Household

Tip 1: Chopping boards: the main types

A chopping board is one of the main attributes onkitchen. Today, the manufacturers of kitchen utensils offer consumers a huge selection of this product of a wide variety of shapes, sizes and colors. But, first of all, it is necessary to pay attention to the material of the cutting board manufacture.

Chopping boards made of wood

Wooden products are a traditional option,which has been popular with housewives for decades. From the advantages of wooden cutting boards one can distinguish their high strength and quite acceptable cost. The most reliable, in this case, are considered boards of oak, but, at the same time, they are rather heavy. In addition, there are beech or bamboo cutting boards - they have an average density and a similar price. The most soft and short-lived are pine and birch products. Whatever the cutting board, it is worth remembering that wood is an ideal medium for the propagation of dangerous microorganisms. Also this material is porous enough, so it absorbs the liquid perfectly: there will be blood stains on the surface of such a cutting board when cutting meat, juice from cut products, etc. Therefore, such products require special care.

Plastic cutting boards

This option is no less popular today. Chopping boards made of plastic have an attractive appearance, and, most importantly, they are inexpensive. If we compare such products with wooden ones, then in terms of hygiene, they are much better, since they do not absorb different smells from products or liquid. But these seemingly ideal boards have certain drawbacks. First of all, you can easily scratch the surface of such a board with a knife, resulting in cracks, where once again dangerous bacteria will settle. In addition, the plastic will slip on the table, so in addition to the board will have to buy a special rubberized stand. Tip: it's best to choose products with a ribbed, rather than a smooth surface.

Glass

Glass cutting boards appeared on salenot so long ago. They are considered the most hygienic among their "competitors" and also have an impeccable appearance. It is worth noting the drawbacks of such products that glass boards are rapidly blunt knives, so they are often used only for serving. With regard to cutting vegetables or meat, cutting boards made of glass in this case are absolutely not suitable. In addition to soft products, such as, for example, bread, cheese, etc., cutting something else is not very desirable. When buying a glass cutting board, make sure that it has rubber "legs" - this will prevent the product from slipping on the table.

Tip 2: How to Cook a Hot Smoked Cod Salad

Salad with a hot smoked cod is considered onefrom the national dishes of the Scandinavian countries, because there, this delicious fish is always in high esteem. As a rule, these salads are filled with homemade mayonnaise, sour cream or vegetable oil.

You will need

- 3 carrots;
- 3 potatoes;
- 5 stalks of green onions;
- cod of hot smoking;
- salt;
- Ground black pepper;
- mayonnaise.

Instructions

To make a salad of cod hotsmoking, first of all prepare vegetables and greens. Take a sharp knife and cut them off each stalk of green onions rhizome. Then rinse the onion under cold running water, shake off excess water from it, and then chop the green onion on a cutting board and transfer it to a deep bowl.

Wash potatoes and carrots, shift them intopan of medium size and pour water so that it covers them by four centimeters. Place the saucepan on medium heat and cover it with a lid. Cook the vegetables for 25 minutes. Wait for vegetables with a fork. Allow boiled vegetables to cool completely to room temperature.

While carrots and potatoes are cooling down, takecod hot smoked, put it on the cutting board, then cut off the fish head, tail, remove all the insides. Then make a longitudinal incision along the spine of the cod, remove the fish fillets from the costal bones, while removing the spine. Well, look through the fish fillets so that there are no bones left in it.

Put two halves of cod on the choppingboard and take turns removing the skin from the thickened side. Next, you can cut the fish fillets into small cubes or grind them into small pieces by hand. Cut the chopped cod into a bowl to a green onion.

Take the cooled vegetables and peel them. Then cut the boiled potatoes into small cubes, carrots, and you can also cut into cubes. Lay the chopped vegetables in a bowl to the fish and the green onion.

Add the necessary amount to the bowl with saladmayonnaise, salt and pepper the dish. If there is time and desire, prepare homemade mayonnaise, with it your salad will be even tastier. Stir well the ingredients. Tighten the bowl with a salad food film and put in the refrigerator for 2-4 hours to the dish was insisted.

Smoked salmon salad is ready! Serve the salad in a chilled form as a snack or main course. You can complement the dish with homemade croutons and fresh herbs.

Tip 3: Meat shop business plan

Opening your own butcher shop is a profitable business. You can implement it in two ways: buy a place on the market or rent your small store in a separate room.

Required documents, equipment

First you need to register asLLC or an individual entrepreneur. If it is planned to open a chain of shops, then the first option will be optimal. In order to be able to sell meat products, you will need to collect all the necessary documents: quality certificates for meat and meat products, veterinary certificate, permission from the bodies of Rospotrebnadzor. It is also necessary to obtain a license for this type of activity. The second stage is the choice of place. You can build a store, or you can rent a small room. For the work of the shop you will need the following equipment and tools: cooling showcases, refrigerators, cash register, cutting table or meat cutter, sink, set of knives, scales, cutting boards, meat grinder, meat hooks , trays, scoops for minced meat, basins, buckets, brushes and other small inventory. Meat transportation may require personal transport. Raw materials are best purchased from private livestock producers. The assortment of goods must be large. It should include not only beef, but also pork, poultry and other types of meat. For work you will need to hire staff. It is optimal that there are 2 sellers, a guard, a meat cutter and bosses. The schedule of the butcher's shop should be daily.

Required costs and profits

In order for this business to become profitable,great importance is the revenue from the sale of meat and net profit. The net profit is considered to be a deduction from the total amount received of the basic costs. The costs of opening a butcher's shop are related to the rental of premises, the payment of money to staff, the purchase of raw materials and equipment. With a small area of a butcher shop, for example, 10 meters at a price of 1 square. meter 1500 rubles a month the cost of rent goes 15 thousand rubles a month. Salary sellers is 15 thousand rubles, in total, 30 thousand. The salary of a guard and a butcher is 9,000, transport costs are approximately 6,000 rubles. The purchase of equipment will have to spend about 150 thousand rubles. The average purchase price for meat is 120 rubles per 1 kg, if you buy 30 kg each day, you get 108 thousand rubles a month (120 * 40 * 30). Registration costs about 30 thousand. Thus, the costs will be 177,000 rubles (15,000 + 48,000 + 6,000 + 108,000). The price of 1 kg of meat is an average of 230 rubles. If you sell 30 kg per day, then per month the revenue will be 207 thousand rubles (30 * 230 * 30). Net profit from a butcher can be 30 thousand rubles. Therefore, the opening of a butcher's shop is a very promising business.