Food Skills
Storing Foods
Store fruits and vegetables separately! Fruits give off ethylene gas which will speed up the ripening process in vegetables
Cooked meat, poultry, and seafood can be stored in the refrigerator for up to 3 - 4 days
Chicken breasts can keep in the freezer for up to 9 months, uncooked steaks or chops can be frozen for 4-12 months, and casseroles, soups, and stews are fine frozen for 2-3 months
Food Safety
Do not let meat defrost at room temperature! It will enter the “Danger Zone” (4ºC-60ºC). Instead, thaw meat in the fridge, a cool water bath (replacing the water every 20 mins), or in the microwave.
4 Steps to Safe Food Handling
Clean Wash hands, countertops, cooking utensils, and all raw vegetables and fruits, including those with a rind that you will be cutting through
Separate Always use a separate cutting board for raw meats and another for fruits and vegetables to limit any cross-contamination
Cook Use a food thermometer to ensure foods are cooked to a safe internal temperature
Chill Refrigerate perishable food and leftovers within 2 hours to avoid letting foods sit in the Danger Zone
Cooking Tips
Broccoli florets cook quicker than the stalks - cutting an ‘X’ in each stalk helps the stalks cook more quickly
The skin of a cucumber is rich in fibre and contains many nutrients. It is completely edible, so be sure not to peel them!
To prevent apples and pears from browning, coat the sliced fruit with lemon juice immediately after slicing
Frozen grapes can replace fresh grapes in every recipe as they retain their intense colour and flavour and hold their shape when thawed
For optimum flavour, bring refrigerated blueberries to room temperature before serving