FoodReference.com Logo

Cooking Tips: Kitchen Tips & Hints Section

   Home   |    Food Articles   |    Food Trivia & Facts   |    COOKING TIPS   |    Recipes   |    Today in Food History   |    Food Quotes   |    Who's Who   |    Videos   |    Food Trivia Quizzes   |    Crosswords   |    Food Poems   |    Cookbooks   |    Food Posters   |    Free Magazines   |    Gardening   |    Gourmet Tours & Schools   |    Key West   |    Food Festivals  

You Are Here > Home > 

 COOKING TIPSVanilla to Winter Squash >  Washing Dishes >

NEXT TIP

 

COOKING TIPS AND HINTS


  Vanilla
  Verjuice
  Vidalia®  Onions
  Vinegar
  Walnuts
  Washing Dishes
  Water, Boiling Point
  Water Chestnuts
  Watercress
  Watermelon
  Weights & Measurements
  Whipping Cream
  Wild Game Fat Content
  Wine In Cooking
  Winter Squash

See Food Facts & Trivia and Food Articles for additional information

WASHING DISHES

Water from the average kitchen faucet runs at a rate of about 2 gallons per minute. If you leave the water running the whole time you are washing your dishes, in 15 minutes you will use 30 gallons of water!
A fully loaded dishwasher uses much less water.  A newer (2009) Energy Star dishwasher uses less than 6 gallons of water.  Even a 15 year old dishwasher will only use about 13-14 gallons.


When you let dishes sit in water for a long time, it "creates a soup," says an FDA spokesman. "The food left on the dish contributes nutrients for bacteria, so the bacteria will multiply." When washing dishes by hand, he says, it's best to wash them all within two hours. Also, it's best to air-dry them so you don't handle them while they're wet.

FDA's Food Information Line
1-888-SAFEFOOD (1-888-723-3366)
FDA public affairs specialists available 10 a.m. to 4 p.m. Eastern time, Monday through Friday.
(Compiled from the FDA Consumer  - latest revision, July 2002)



 

   Home    |    About Us & Contact Us    |    Recipes    |    Cooking Articles    |    Recipe Contests    |    Link Directory   

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.





Search FoodReference.com

 



 



Culinary Posters and Food Art