The refrigerator is the heart of every kitchen, but many people just treat it as a simple food storage cabinet. In foreign countries, especially in European and American households, efficient use of refrigerators is a discipline that not only extends the shelf life of food, but also greatly improves daily efficiency.

• “First In, First Out” principle (FIFO)
  This is the golden rule of the catering industry, which also applies to home kitchens. Place newly purchased milk, yogurt, sauces, etc. in the back or lower compartment of the refrigerator, and move old items to the front. This small habit can ensure that you always consume food that is about to expire first, effectively reducing waste.
  
• Not all food should be put in the refrigerator
  Many foods that we habitually refrigerate actually perform better at room temperature. For example:
  
• Tomatoes: Refrigeration can damage their cellular structure, resulting in a powdery texture and loss of aroma. The best choice is to place the fruit basket at room temperature.
  
• Bread: Refrigeration accelerates the aging of starch in bread, making it harder faster. A better way to not finish eating in the short term is to slice and freeze, and then heat it directly in the oven or toaster while eating.
  
• Onion, garlic, potatoes: These all need to be stored in a cool, dry, and well ventilated place, not in a damp refrigerator.
  
• Honey: Refrigeration can cause sugar to crystallize and become difficult to pour out.
• Partition management, clear at a glance
  Dividing the refrigerator can help you quickly find the items you need.
  
• Door frame: This is the warmest part of the refrigerator, suitable for storing non perishable foods such as seasonings, juice, butter, etc. Do not put milk or eggs here.
  
• Upper shelf: The temperature is the most stable, suitable for storing leftovers, beverages, and ready to eat food.
  
• Lower layer and back wall: This is the coldest place and the best location for storing raw meat, poultry, and seafood, which can prevent their juices from dripping onto other foods and causing contamination.
  
• Crisper: Use a humidity control switch to keep the drawer fresh. High humidity is suitable for storing green leafy vegetables (lettuce, spinach); Low humidity is suitable for storing fruits and melons (apples, pears, cucumbers).
• The wonderful use of freezer
  Freezing is the magic that suspends the life of food.
  
• Preprocessing: Cut the purchased meat into portions for each use, package them separately with cling film or sealed bags, and then freeze them. When using, only thaw the required portion.
  
• Frozen herbs: Fresh herbs such as basil and rosemary are prone to spoilage. You can chop them up and mix them with olive oil, pour them into an ice tray to freeze, and take one or two pieces at any time to add flavor to the dish.
  
• High broth ice cubes: Pour the unused broth into an ice tray and freeze it, then transfer it to a sealed bag. When you need to enhance the flavor of sauce or stew, just add a few to it.
  Through these techniques, your refrigerator will no longer be a messy black hole, but an efficient and orderly food management system.