Tips for Washing Fresh Vegetables (for Cooking or for Serving Raw) Just before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present. Firm vegetables such as carrots, potatoes, and squash will need to be scrubbed with a vegetable brush under cold […]

This is a list of standard conversions based on Teaspoons of ingredients in your recipes. When increasing or decreasing your recipes you can use this chart. Remember that you must use actual measuring spoons and containers not items used in your kitchen for serving foods. For instance if you were adding milk and the recipe […]

Directions 1. ALWAYS wash your hands BEFORE and AFTER handling raw poultry. 2. Do NOT wash or rinse raw poultry. Rinsing or washing raw poultry creates the danger of cross-contamination and is not necessary. Washing these foods allows bacteria that are present on the surface of the poultry to spread to the sink, kitchen utensils, […]

Beans, green or wax 3-7 days Beets 3-5 days Broccoli 3-5 days Brussels sprouts 3-5 weeks Cabbage 1-2 weeks Carrots 4-6 weeks Cauliflower 1 week Celery 2 weeks Corn on the cob 2-3 weeks Cucumbers 1 week Eggplant 1 week Greens 7-14 days Lettuce or salad greens 3-5 days Okra 3-7 days Parsley 1-2 months […]

All chilled and frozen fruits and vegetables are highly perishable. When improperly stored, they deteriorate rapidly. For example, they will spoil rapidly if: – temperatures are too high or too low. – humidity levels are unfavorable. – air circulation is inadequate. – storage areas are unsanitary. Food spoilage is caused by bacteria or mold. Once […]