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文章一：Rinse the Cutting Board Before Use, Scrub It After Use

Cutting boards are another item in the kitchen that can easily harbor bacteria. Cutting boards can develop grooves and crevices during use, especially from knife cuts. Blood and juices from meat and fish can seep into these crevices, providing an ideal environment for microbial growth.

To reduce the growth of bacteria and molds on cutting boards, you are recommended the following precautions be taken before and after using them:

- Before use: Rinse the cutting board with clean water to moisten it, as dry cutting boards can absorb more blood or juices.

- After use: Use a brush to scrub it, and avoid using a cloth or sponge for cleaning. The fibers in a cloth or sponge may push meat particles or liquid into the crevices of the cutting board, making it easier for microorganisms to access nutrients.

After approximately a month of use, you can disinfect the cutting board by soaking it in a bleach solution with a ratio of 1:250.

If the cutting board develops an unusual odor and you are hesitant to replace it, cleaning the cutting board with a solution of diluted bleach or white vinegar to remove the scent. However, if the smell persists despite these efforts, it is advisable to replace the cutting board.

Additionally, it is important to keep separate cutting boards for raw and cooked foods to prevent any microbial residue from raw foods from getting into crevices and contaminating cooked food, which could potentially lead to gastrointestinal issues.

1. 本文關於「砧（ㄓㄣ）板使用」，下列哪一項有誤？

（1）生食用、熟食用砧板必須分開。
（2）砧板發出臭味時，就要立即更換。
（3）砧板使用一段時間後，可浸泡稀釋的漂白水消毒。
（4）使用砧板前，建議用清水沖洗一下。

2. 根據本文，為何砧板使用前要沖水、使用後要刷洗？

3. 關於本文提到使用砧板的建議，是否與您個人的經驗有所不同？

解答：
1. （2）

2. To reduce the growth of bacteria and molds on cutting boards（減少砧板孳生細菌和黴菌。）

（文章來源：英文大紀元時報）  
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文章二：How to Distinguish Between Pure Brewed and Chemical Soy Sauce

How to Distinguish Between Pure Brewed and Chemical Soy Sauce。（123RF）

1. Packaging Material

Opt for soy sauce in glass bottles because soy sauce requires the presence of bacteria during fermentation. After packaging, it must be sterilized using high-temperature, high-pressure machines. Soy sauce in plastic bottles cannot undergo high-temperature sterilization and typically contains more preservatives.

2. Foam Color

When you shake soy sauce, if it contains enough amino acids, white foam will appear on the surface, and it will last longer. If it has fewer amino acids and excessive coloring, it will have less foam, which may be dark in color.

3. Transparency

Shine a smartphone light through the soy sauce. Soy sauce with fewer additives will allow the light to pass through the bottle more easily. If the sauce is highly pigmented, the less light it will transmit.

4. Smell

Pure brewed soy sauce has the fragrance of fermented beans, whereas chemical soy sauce might have a pungent or salty smell.

5. Staining

Pure brewed soy sauce is amber in color, and when poured into a white bowl, it won't easily stain the bowl. However, soy sauce with excessive additives can stain a white bowl if left for an extended period.

6. Taste Test

Pure brewed soy sauce exhibits a sweet taste from fermentation, while chemical soy sauce is just salty.

1. 本文關於「醬油」，下列何者有誤？

（1）純釀醬油有發酵豆子的嗆鼻味。
（2）化學醬油容易留下汙漬。
（3）純釀醬油透光性較佳。
（4）把化學醬油搖一搖，表面產生較少泡泡。

2. 根據本文，為何純釀醬油需以玻璃瓶包裝？

3. 關於挑選純釀醬油，本文哪些建議對您最合適？

解答：
1. （1）

2. After packaging, it must be sterilized using high-temperature, high-pressure machines.（醬油包裝後，必須以高溫高壓機器進行殺菌。）

（文章來源：英文大紀元時報）◇