IMPORTANT– Please Read and Follow
Food | Do |
| Don't |
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Baby food | • Transfer baby food to | • | Heat disposable |
| small dish and heat |
| bottles. |
| carefully, stirring often. | • | Heat bottles with |
| Check temperature before |
| nipples on. |
| serving. | • Heat baby food in | |
| • Put nipples on bottles |
| original jars. |
| after heating and shake |
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| thoroughly. “Wrist” test |
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| before feeding. |
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General | • Cut baked goods with | • Heat or cook in | |
| filling after heating to |
| closed glass jars or |
| release steam and avoid |
| air tight containers. |
| burns. | • | Can in the |
| • Stir liquids briskly before, |
| microwave as |
| during and after heating |
| harmful bacteria may |
| to avoid “eruption”. |
| not be destroyed. |
| • Use deep bowl, when | • | Deep fat fry. |
| cooking liquids or cereals, | • | Dry wood, gourds, |
| to prevent boilovers. |
| herbs or wet papers. |
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Cooking Safety
Check foods to see that they are cooked to the United States Depart- ment of Agriculture's recommended temperatures.
Temp | Food | |
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145˚F | (63˚C) | Fish |
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160˚F | (71˚C) | Pork, ground beef/veal/lamb, egg dishes |
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165˚F | (74˚C) | For leftover, |
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| and |
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| ground turkey/chicken/duck. |
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To test for doneness, insert a meat thermometer in a thick or dense area away from fat or bone. NEVER leave the thermometer in the food during cooking, unless it is approved for microwave use.
•ALWAYS use potholders to prevent burns when handling utensils that are in contact with hot food. Enough heat from the food can transfer through utensils to cause skin burns.
Getting Started
13 | E |