| Make foodmate.com your Homepage | Wap | Archiver
Advanced Top
Search Promotion
Search Promotion
Post New Products
Post New Products
Business Center
Business Center
 

Turkey Basics: Handling Cooked Dinners

PDF
  • Published: 2013-08-22
  • File Format: PDF
  • Views: 8   
  • Size: 206.5K
  • Language: English
  • Download Times: 351
enter the download page
Introduction
Take-out Dinners

Hot from the Oven Eating Within 2 hours?
Pick up the food hot...and keep it hot. Keeping food warm is not enough. Harmful bacteria multiply fastest between 40 and 140 °F.
Set oven temperature high enough to keep the turkey at 140 °F or above. Use a food thermometer to check. Stuffing and side dishes must also stay hot (at 140 °F or above). Covering with foil will help keep the food moist.

Eating Much Later?
It’s not a good idea to keep food hot longer than 2 hours. It is better if you:
• Remove all stuffing from the turkey cavity immediately and refrigerate it.
• Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole.
• Refrigerate potatoes, gravy, and vegetables in shallow containers.
 
 
[ Documents search ]  [ ]  [ Notify friends ]  [ Print ]  [ Close ]

DOWNLOAD URL
0 in all [view all]  Related Comments
 
more..Related Documents
Featured Documents
Top download this topics
Popular download
 
 
Processed in 1.411 second(s), 975 queries, Memory 2.98 M
Powered by Global FoodMate
Message Center(0)