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HOME ECONOMICS
off the meat. AH this is done without washing the knife. Never use a knife for more than one purpose without washing thoroughly. This is perhaps one of the most frequent violations that cooks make. The most they might do is wipe the knife with a cloth. This only spreads bacteria. Wash the knife in hot suds after each use.
Cutting boards
What does your cutting board look like? It it an old wooden board that has been around for years? If so, a durable plastic board that can be sterilized should be put on your Christmas gift list. Wooden boards and butcher blocks should not be used. The harmful bacteria can stay in the pores of the wood and contaminate the next food prepared on the board. Use hot suds and wash the plastic board thoroughly, rinsing in hot water to clean the board.
Reheating foods
When warming up foods that were cooked earlier, the cook should wash the bowl before putting the food back into it. Heat sauces, soups, and gravy to a boil. Heat leftovers thoroughly to 165 degrees.
A cook should be careful with spoons that are used to stir foods. Lay them on a spoon rest, arid only touch the handle. For items that cook a long time such as soups and spaghetti sauces, use “fresh spoons” rather than leaving one on the counter for long periods of time.
Thawing frozen foods
How do you thaw your turkey or other meats? Never leave the meat on the counter to thaw. Contrary to popular opinion, the inside frozen part of the meat will not keep the outside cold enough to prevent spoilage.
Plan ahead. The preferred way is to thaw the poultry in the refrigerator on a tray to catch drippings. On an average, it will take a ten-pound turkey two days to thaw. Twenty
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