Monthly Archives: May 2009

  • 9 Tips for Keeping Buffet-Style Food Safe

    Never leave perishable foods sitting out at room temperature for more than two hours.

    Never

    Buffets are an easy and popular way to serve food at parties. However, if food is left out for long periods, bacteria that cause foodborne illness can become an issue. Bacteria are everywhere, and unlike microorganisms that cause food to spoil, disease-causing bacteria cannot usually be smelled or tasted. Prevention is key, and the best way to prevent foodborne illness is to practice safe food handling. 1. Always wash your hands before and after handling food. Keep kitchen, dishes and utensils clean as well. 2. Cook foods thoroughly. If cooking foods ahead of time, be sure to cook them thoroughly to safe minimum internal temperatures: Beef steaks & roasts should be cooked to 160° F (medium) Pork chops & roasts should be cooked to 160° F (medium) Poultry (turkey/chicken) should be cooked to at least 165° F 3. Keep food hot in the oven (set at 200° - 250° F) or cold in the refrigerator until just before serving. 4. If foods need to be warmed, reheat them to at least 165° F. 5. Hot foods should be held at 140° F or warmer. Use chafing dishes, slow cookers, and warming trays on the buffet table to keep foods warm. 6. Cold foods should be held at 40° F or colder. Keep foods cold by nesting dishes in bowls of ice. 7. Arrange and serve food on several small platters rather than on one large platter. 8. Always serve food on clean plates. Replace empty platters rather than adding fresh food to a dish that already had food in it. 9. Don't let foods sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard any perishable foods that have been sitting out for two hours or more. Post By: NSF International 789 N. Dixboro Road, P.O. Box 130140, Ann Arbor, MI 48113-0140 Consumer Hotline: 1-888-99-SAFER Website: www.nsf.org
  • Standard Weights, Measures, & Temperatures

    Whether they want to admit it or not, even the most experienced chefs forget simple things like standard weights and measurement conversions from time to time. Don't feel bad if you don't remember how many tablespoons are in a cup or how many ounces are in a pound. You're not alone! Below are a few useful tables that will ensure you don't ruin any meals because you added too much salt or didn't set the oven to the right temperature! Click on a link below to be directed to the correct table: Basic Liquid Equivalents Liquid Capacity Dry Capacity Household Capacity Disher Capacity Ice Cream Scoops Boiling Temperatures of Water at Various Altitudes Oven Temperatures BASIC LIQUID EQUIVALENTS:
    Dash less than 1/8 teaspoon
    3 teaspoons 1 tablespoon
    4 tablespoons 1/4 cup
    5-1/3 tablespoons 1/3 cup
    8 tablespoons 1/2 cup
    10-2/3 tablespoons 2/3 cup
    12 tablespoons 3/4 cup
    14 tablespoons 7/8 cup
    16 tablespoons 1 cup
    1 cup 1/2 pint (8 fl. ounces)
    2 cups 1 pint (16 fl. ounces)
    2 pints 1 quart (32 fl. ounces)
    4 quarts 1 gallon (128 fl. ounces)
    16 oz. 1 pound (dry weight)
    LIQUID CAPACITY:
    LITER
    1 gill 7.219 cu. in. 0.1183
    4 gills 1 pint 28.2875 cu. in. 0.4732
    2 pints 1 quart 57.75 cu. in. 0.9463
    4 quarts 1 gallon 231 cu. in. 3.7853
    31.5 gallons 1 barrel liquid 119.24
    42 gallons 1 barrel petrol 158.98
    DRY CAPACITY:
    LITER
    1 pint 33.6 cu. in. 0.5506
    2 pints 1 quart 67.2 cu. in. 1.1012
    8 quarts 1 peck 537.6 cu. in. 8.8096
    4 pecks 1 bushel 2150.4 cu. in. 35.238
    1 barrel 7056 cu. in. 115.62
    HOUSEHOLD CAPACITY:
    1 teaspoon 1/8 fl. oz.
    3 teaspoons 1 tablespoon 1/2 fl. oz.
    16 tablespoons 1 cup 8 fl. oz.
    2 cups 1 pint 16 fl. oz.
    2 pints 1 quart 32 fl. oz.
    4 quarts 1 gallon 128 fl. oz.
    DISHER CAPACITY: Find great deals on serving dishers at Mission Restaurant Supply!
    COLOR DISHER SIZE BOWL DIA. FLUID OZ. WT. OZ. PATTIES/ LB. SCOOPS/ GAL. EQUIV.
    White 6 3" 4.66 4.86 3 16 2/3 Cup
    Grey 8 2-3/4" 3.64 3.80 3-1/2 22 1/2 Cup
    Ivory 10 2-5/8" 3.19 3.33 4 24 5/8 Cup
    Green 12 2-1/2" 2.78 2.90 5 26 1/3 Cup
    Blue 16 2-1/4" 2.07 2.16 6-8 35 1/4 Cup
    Yellow 20 2-1/8" 1.77 1.84 9-10 42 3+ Tbsp.
    Red 24 2" 1.49 1.56 11-12 51 2-2/3 Tbsp.
    Black 30 1-3/4" 1.03 1.07 13-14 62 2+ Tbsp.
    Orchid 40 1-1/2" .68 .70 15-16 70 1-1/2 Tbsp.
    ICE CREAM SCOOPS: Find great deals on ice cream scoops at Mission Restaurant Supply!
    SIZE EQUIVALENT SCOOPS/QUART
    No. 6 2/3 Cup 3-5
    No. 8 1/2 Cup 5-7
    No. 10 5/8 Cup 7-8
    No. 12 1/3 Cup 7-10
    No. 16 1/4 Cup 10-13
    No. 20 3+ Tbsp. 14-17
    No. 24 2-2/3 Tbsp. 17-20
    No. 30 2+ Tbsp. 21-25
    No. 40 1-1/2 Tbsp. 25-28
    BOILING TEMPERATURES OF WATER AT VARIOUS ALTITUDES:
    Sea Level 212 degrees F 100 degrees C
    2,000 ft. 208.4 degrees F 98.4 degrees C
    5,000 ft. 203 degrees F 95 degrees C
    7,500 ft. 198.4 degrees F 92.4 degrees C
    OVEN TEMPERATURES: Find great deals on oven thermometers at Mission Restaurant Supply!
    Slow 250-300 degrees F
    Slow-Moderate 325 degrees F
    Moderate 350-375 degrees F
    Moderately Hot 400 degrees F
    Hot 425-450 degrees F

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