Page c6 Winston-Salem Chi
Some tip
By Joanne j. falls
Home Economics Extension Agent
Summer is picnic time. Unfortunately,
it's also prime time for
spoilage, since foods taken along
on a picnic or camping trip are~
often subjected to very warm
temperatures. Here are a few tips
from the Agricultural Extension
Service and the American Dairy
Association for keeping foods
fresh and safe.
Bacteria cause food poisoning.
All they need to grow is the right a
combination of time and*
temperature^ W
Bacteria grow best inL
lukewarm foods,, therefore, it is I
extremely necessary to keep hot i
foods at a temperature above 140
degrees
Small candle
warming
units may not
keep hot
foods hot
enough. 0M
Keep prot
e i n foods IIBk,
siTcTi ~ as ??
seafood, ~ '#
poultry and ? f T^.1 v
^cooked meats g f j J' 11 f
hot. Never let P jm f ! |
these foods Falls
stand at room
or outdoor temperature for more
than two hours.
Keep hot foods hot with an
electric hot traiv or chafinc dish
Be sure, however, to observe appropriate
safety precautions
when using such units.
Cream pies, puddings, seafood
salads and many other dishes
made with eggs, fish, meat and
poultry need to be kept cold. This
keeps dangerous bacteria from
growing. Do not let these foods
stand at room temperature for
. more than two hours. Keep such
. foods below 40 degrees Fahrenheit.
The American Dairy Association
warns: Be aware of which
foods cause problems. These are/
foods that have already been 1
cooked, unbooked meats, fish
and poultry. ^j\d anything containing
eggs and/or dairy products.
When transporting foods, pack
perishable foods last. Take them
straight from the refrigerator or
freezer to an insulated ice chest or
fnnlor ?
WViV I
You can pack foods in crushed
ice or use "canned ice." This is a
non-water liquid in plastic
packages.
Freeze the "canned ice" until
solid and place it in the ice chest.
It will stay cold for several days.
Canned ice gives off no moisture
as it melts and can be refrozen
and reused many times.
~Tf"you don't want to spend the
money for "canned ice," try
making your own ice blocks. This
works especially well for long
camping trips. Fill clean halfgallon
milk cartons with water
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the water to expand as it freezes).
Freeze and use to keep foods
cold. When the ice melts, you
t>ave cold drinking water.
To keep milk extra-cold,?on a
short trip, freeze the milk as ice
cubes, then add the milk cubes to
& wide-mouth thermos filled with fluid
milk. These milk cubes will
not dilute the milk as will cubes
i s
made from water.
Butter will stay fresher during
a long trip if it is first frozen in its
: CHURCH NEWS
DEADLINES...
The Chronicle welcomes
church news and calendar items.
The deadline for announcements
is Monday at 5:30 p.m.
; FOOD OF THE MONTH CLUB
i. r=rJULY=
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* . CRISIS CONTROL MINISTRY
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wucte Thursday, July 2,1987
is on sen
original wrapper, then stored in
an ice chest surrounded by other
frozen foods. To use, remove just
the amount you need 15 minutes
before you plan to use it.
Check the ice level in your
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zing and
chest daily when on a camping
trip, and drain water every night
to prevent damage to the contents.
The only accurate way to tell if
the interior of vour ice chest is
-EXTRJ
. Prices in this
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Grade A
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transport
staying below 40 degrees is to
pack a thermometer with the
food. You can also make sure
foods are safe by always keeping
perishables packed irt ice, opening
the chest as little as possible
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ing sumn
and removing everything you will
need for a meal at one time.
Food transporters might like to
know that researchers have
developed butter that is
spreadable right from the
RICES
1, July 5f 1987.
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ner food
refrigerator. And good news for
consumers about nutrition ? this^
all-dairy product has 30 to 40 percent
less fat, cholesterol and
calories than regular butter or
margarine.
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rReg! Or" Family Pack
Chicken ^3
& Breasts 5
"J&) Chkhen Breast
melons!
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