Thursday, July 9, 2015

Baking or Roasting

Root vegetables such as carrots, squash, potatoes, and beets are great for both baking and roasting. You want to make sure the vegetable you are using has a high enough water content, otherwise it will dry out when cooked.

You should always leave on the skins as well because it provides key nutrients. Softer vegetables such as broccoli florets and asparagus should be roasted; this only takes about 10 to 15 minutes.

Tuesday, May 12, 2015

Tips for Storing Produce

Here are some tips for you to safely store all your fresh produce.

    • Promptly store produce that needs refrigeration. Fresh whole produce such as bananas and potatoes don't need refrigeration.
    • Refrigerate fresh produce within two hours of peeling or cutting.
    • Throw away cut produce left at room temperature for more than two hours.
    • Discard cooked vegetables after three to four days.
    Follow these simple tips to safely store all of your produce.

      Thursday, April 23, 2015

      Keeping Your Cutting Board Clean

      Follow these safe food handling practices when it comes to using cutting boards:

      • Use two different cutting boards. One for raw meat, chicken, and fish, and another for your fruits, vegetables and breads.
      • After cutting meat, poultry, or seafood on your cutting board clean thoroughly with hot soapy water, then disinfect with chlorine bleach or another sanitizer. Rinse thoroughly. 
      • Get rid of old cutting boards that are crack or have deep cuts; bacteria can grow in these areas
      • After each step of food preparation, clean the cutting board with hot, soapy water. Rinse it, and let dry or dry with paper towels. 
      • To disinfect your cutting board use 1 Tbsp of unscented liquid chlorine bleach per gallon of water. Allow the solution to penetrate the cutting board for several minutes. Then rinse it and let it air dry or dry with paper towels.
      These are the steps you should take to keep your cutting board clean and safe for handling food.