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Published on Nov 20, 2015
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MORE DECKS TO EXPLORE
PRESENTATION OUTLINE
NEWS ABOUT CHEESE AND MOLD
- Cottage- is soft cheese, throw it away
- Swiss- is hard cut it off
OVENS
- Conventional- follow operating instructions
- Microwave- efficient way to heat food
POULTRY DO'S AND DON'TS
- Do thaw frozen poultry in the refrigerator
- What is poultry- chicken,turkey.
QUICKLY CLEAN'EM UP
- Spills can easily become a slipping hazard.
- Spills on the stove can become fire hazards
REFRIGERATE
- Keep fidge clean and do not overload -1 you don't to block the fan.
- Select your meat,dairy,and produce as the final products on your shopping list.Make sure these items are the first to be put away when you get home.
STOVE TOP SCENARIO
- Open wisely by directing the lid away from you over past that are on the stove puts you at risk for iniurg
- Baking soda or salt to put out a small grease fire
TEMPERATURE MATTERS: THE DANGER ZONE
- 1.dairy
- 2.thermometer
UTENSILS AND SURFACES: WHAT WORKS FOR YOU
- Laminate-is most common,needs to be protected with hot pads because it is not heat proof.Laminate counters also scratch easily it is recommended that wood or plastic cutting boards are used
- Tile- depending upon the tile, it needs to be protected dy the ues of hot pads and cutting boards.Tile can crack and dreak easily if something heavy is dropped.Tile can be difficult to clean because of grout.
VEGETABLES AND FRUITS
- Select-look for fresh, local produce
- Store-to ripen some fruits you can put them in a paper bag along with an apple
WASH YOUR HANDS WELL ITS A PROCESS
- turn on faucet
- Wait for water to warm
EXAMPLES OF FOOD POISONING
- Samlmonella- avoiding cross contamination
- Staph staphylococcus- properly clean hands
YOUR LOCAL EXTENSION IS A GREAT RESOURCE
- Family living and comsumer science
- Food safety
ZAP BACTERIA IN THE KITCHEN BY
- Using paper towels
- Using cutting board that are free deep groves and scratches
