A SERVICE OF

logo

39
COOKING TIPS &
HELPFUL HINTS
COOKING FOR A CROWD
Select menu items that can be completely or
partially prepared in advance salads, relishes,
condiments, casseroles, breads, cookies, cakes
and pies.
Barbecue all-American favorites such as burgers,
chicken pieces or quarters, hot dogs or sausages
great tasting and easy. And dont forget your
favorite barbecue sauce.
Plan a serving dish and utensils for each food and
have those items out, labeled and ready. Set the
table for guests, or assemble a buffet table.
Heavy-duty paper plates come in many attractive
colors and patterns and will save dishwashing
later.
Rented beverage coolers and extra tables may be
added conveniences to consider.
Make a list of every food item you will be serving
so that nothing will be forgotten.
Make a time schedule for cooking foods on the
barbecue, plus any supplementary indoor cooking.
Working backward from a planned serving time,
decide when to start cooking each food so that
everything is ready to serve at the right time.
Best yet, let everyone lend a hand and have a
great time at your own party!
HINTS AND TIPS FOR COOKING ENTIRE MEALS
ON YOUR BARBECUE
Plan a time schedule for cooking. Working
backward from a planned serving time, decide
when each food should be cooked so that foods
with the longest cooking time can be started first.
That way, everything will be ready at the same
time.
For convenience, some menu items can be
partially made in advance even cooked in
advance for easy reheating on the barbecue.
Sometimes foods are cooked at different
temperatures. If so, a little logic will determine that
vegetables can be cooked at a lower temperature
if cooking time is increased, or a bread can be
heated at a higher temperature for a shorter time.
Cook the meat or entree at the specified recipe
temperature, making adjustments with vegetables,
side dishes and breads if necessary.
FOOD HANDLING SAFETY
Wash hands thoroughly with hot, soapy water
before starting any meal preparation and after
handling fresh meat, fish and poultry.
Never place cooked food on the same platter that
the raw food was placed on.
Keep hot food hot and cold foods cold.
Do not leave hot foods out of refrigeration for more
than two hours.
Do not defrost meat at room temperature or on a
countertop.