3Ryba. Fresh fish is covered with clear mucus, not swollen abdomen. Scales smooth, clean, bright, tight to the body. Eyes transparent, convex, springy. Gills without mucus, light or dark red in color, have a distinctive, fresh, fishy odor. Meat flexible, tightly connected with the bones, separated from them with difficulty. Dimple formed in the Nada incense finger quickly equalized. In benign frozen fish gills somewhat pale and a little sink. The freshness of frozen fish can be defined this way: sticking her meat in a hot knife in boiling water and then smell it. The sharp odor suggests that fish stale. 3Govyadina. Good beef is light pink and white fat. Poor - dark cherry color, the meat sticky, loose, in bloodstains. If you press the pulp of the finger recess will last long. 3Svinina. Fresh meat - elastic, glossy, pink, it does not comes through the blood and it does not have a smell. Fat should not be pink or yellow, but shall be white or cream color. 3Pechen. Fresh liver should have a shiny, glossy surface, the chocolate color, sometimes with purple, and sometimes with a yellow tinge. If you cut the blood begins to ooze out. The smell of fresh liver is a shade of light bitterness. In stale product under pressure with his finger permanently remains fossa. 3Ptitsa. The carcass must be strong in appearance, have a leg up on end. Elastic skin, yellowish, sometimes with a pink tinge. 3Muka. A good meal should have a nice, refreshing smell, without the sour tone and mustiness. The taste - sweetish. At the touch quality flour is dry, delicate, fine, albeit grainy, and she clings to the hand and under pressure, produces a crisp sound. 3Yaytsa. If a well-salted water for an egg pops up, not eating it - it is certainly not fresh. 3Med. Determine the quality of honey can be as follows: scoop up a tablespoon and a rapid circular motion to turn it several times. Good honey does not flow from a spoon, and "wound" on her. Another way: dip the spoon into the honey, and then remove it and give the honey to drain. Qualitative honey flowing ribbon forms a "hill" on the surface, it bubbles appear. This honey is easy to rub between the fingers and absorbed into the skin, which can not be said about the forgery, which, when rubbing leaves on the skin lumps. 3Chay. Organic tea is very easy to recognize: Put a slice of lemon in it, and the infusion posvetleet. 3Shampanskoe. Take a bottle, and 2-3 times as strong as its swirl. If the foam takes up the entire air chamber bottle and did not settle, then the champagne proper. " 3Arbuz. Determine the ripeness of watermelon easily by their appearance: the stalk must be dry, arbuziha (trace of the flower at the bottom of the fruit) wide. With a pat hand ripe watermelon tubby and compressive hands - crash. Earthy spot (the place where the watermelon was lying at maturity) should be yellow. In addition, ripe watermelon can easily scratch, removing the top skin. According to the newspaper Moskovsky test "
Source: Journal of Quality of Life. Prevention." № 5 May 2004 www.profilaktika.ru
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