The most perishable foods are those containing eggs, milk, seafood,

meat and poultry (such as creamed foods, seafood salads and cream pies).

A standard rule, recommended by the U.S. Department of Agriculture, is that 

hot foods hsould be kept hot (above 140°) and cold foods cold (below 40°).

Don't keep any food--cold or hot--at room temperature for 2 hours because 

bacteria grow best in lukewarm.

                            KEEP COLD FOODS COLD

The refrigerator is an invaluable aid in split-shift planning. Salads, 

chilled dessert and beverages can be kept cold and ready to serve.

For tossed salads, green can be washed ahead, but the dressing should 

always be added just before serving.


Refrigerate foods as soon as possible. Hot foods can be placed immediately

in the refrigerator provided they do not raise the refrigerator above 45°. If you 

must refrigerate large quantities of hot food, first place the container in the sink

or a large bowl filled with cold water and ice to reduce temperature quickly.


Don't serve large quantities of perishable foods for a buffet. Serve only what is

needed and replace food often so that it is kept cold as long as possible. Refrigerate 

food in containers that can be brought directly to the table. Insulated serving dishes

that will keep foods cold (or hot) down to the last spoonful are available.


                            KEEP HOT FOODS HOT

When planning split-shift manus, remember that soups, stews, pot roasts,

meat loaves and meatballs hold especially well.

To hold food in the oven, reduce the oven heat  to the temperature recommended

in your range instruction booklet and keep food loosely covered.

Top-of-range foods can be covered and kept hot over low heat. Small amounts of food

can be kept hot in the top part of a double boiler over hot  water. Top-of-range 

cookware that can also go into the oven at a warm holding temperature is helpful for

split-shift planing.

Small appliances such as electric frypans, fondue pots or griddles can do double duty

as food warmers. Hot trays will hold hors d'oeuvres, soups, meats and casseroles. Bun

warmers keep rolls and muffins toasty warm.



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