FOOD SAFETY ANSWERS

                        HERE ARE THE FOOD SAFETY ANSWERS.  HOPE YA HAD FUN !!!!!!

1.  True or false? Are bacteria and viruses always killed by freezing?
      ANSWER  bacteria and viruses are not always killed by freezing.  They will survive and start growing
                        again under the right conditions. 

2.  Name at least 4 foods that can cause severe allergies

      ANSWER  milk, seafood, eggs, fish, tree nuts, wheat, peanuts and soybeans

3.  At what temperature should cold foods be kept for safety?

     ANSWER  41 degrees or lower. 
4.  At what temperature should hot foods be kept for safety?

     ANSWER  135 degrees
5.  What is the minimum safety cooking temperature for the following foods:

            (Example: hamburger-145 degrees)
      ANSWERS

      Poultry    165 degrees        Sausage    155 degrees      Pork Chops  145 degrees      Steak   145 degrees

               Eggs over easy   145 degrees         Shrimp   145 degrees   Fish filet   145 degrees

6.  "ready to eat" foods are not supposed to be handled with bare hands in a 

       restaurant. Can you name a few of these foods?
     ANSWER  salads, sandwich ingredients, fruit, bread, tortillas, cold salads, garnishes, chips, ice, pizza,
                       hot dogs.

FOOD SAFETY

I was re-organizing some kitchen gadgets and I realized I have not 1, not 2, not even 3, but 4 instant read thermometers.  Having 4 is a pretty good indication that I have a few that are inaccurate.  Will have to check them out.

As a refresher, here are a few questions regarding food safety. I will post the
answers tomorrow.

HERE GOES:

1.  True or false? Are bacteria and viruses always killed by freezing?

2.  Name at least 4 foods that can cause severe allergies.

                                             3.  At what temperature should cold foods be kept for safety?

                                             4.  At what temperature should hot foods be kept for safety?

                                             5.  What is the minimum safety cooking temperature for the following foods:

                                                  (Example: hamburger-145 degrees)

                                                  Poultry                 Sausage              Pork Chops          Steak

                                                  Eggs over easy            Shrimp                 Fish filet

                                             6.  "ready to eat" foods are not supposed to be handled with bare hands in a 

                                                  restaurant. Can you name a few of these foods?

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Get in on the fun, we can always learn from each other!!!!!!!!!!!!!!!!
                                                    

"RAMP"????????????????????

A ramp?  In cooking?  What could that be?
I was watching a cooking show and their recipe was a simple pasta dish, until they suggested chopping in a little "ramp"!  Well, I guess that would make it more of a gourmet dish, especially since there seemed to be a magical ingredient in my thinking.  Ah, things are not always what they seem, now are they?
"Ramp" is basically a wild leek, or spring onion, with a very pungent flavor of garlic and onion.  In fact, culinary experts will tell you that the smell of garlic is strong enough to last a considerable amount of time on one's breath.  Sounds like it might be worth it!
This early spring vegetable grows naturally in North America from South Carolina to Canada.  It is similar in shape to the scallion at the base of the bulb, but the leaves are broad and flat.  most are cultivated for use in salads, soups, egg dishes, potatoes, rice and apparently, in pasta as well.
According to Wikipedia, a thick growth of ramps near Lake Michigan in Illinois in the 17th century, gave the city it's name of Chicago due to an apparent mistaken identity. "The plant called Chicagou in the language of native tribes was once thought to be Allium cernuum, the nodding wild onion."  Later research showed the correct plant to be the ramp. Don't ya just love this stuff?  People even have Ramp festivals in the spring to celebrate this plant-amazing!!!
I'm not sure I would go foraging for ramps, but I might, out of curiosity, order some from a place like Earthy Delights. Check em out at www.earthy.com.
After much research, I DO think this may be a "magical ingredient"!

Think about it and tell us what you think?  Worth the extra effort, or will the simple scallion do the trick?

THE MAGIC OF VANILLA

Is there anyone who doesn't like vanilla?  What's not to like?  It's aroma alone is like a calming remedy for whatever your problems might be.  

The vanilla bean comes from the pods of the orchid plant. it takes around 9 months to develop on the vine, so no wonder vanilla can be expensive to purchase.  There are three varieties of vanilla beans:  Bourbon-Madagascar, Mexican and Tahitian. Bourbon-Madagascar are of high quality, black in color, and extremely aromatic.They tend to look wet or oily, giving them a higher quality of moisture. This is the often a chef's "bean of choice".  Mexican vanilla is dark brown  in color and are know to have a creamy and spicy element.  Tahitian vanilla is dark brown in color, with a fruit and floral aroma. There are more "caviar seeds" inside- 2-3 times more plump than the other varieties. NEVER use imitation vanilla-it is made from coal tar or wood byproducts and chemicals.  Also, imitation vanilla leaves a bitter after taste.  Hold out for the real thing!!!

                                  

PROBABLY NOT IRISH

Well, St. Patrick's day has come and gone, and a good time was had by all!  I'm not sure I can claim any Irish blood, but people say all of us have a "Wee Irish" in us.  Nevertheless, our neighbors, the Bowers, had a delightful party with lots of fun, new people to meet and great food. Always a special time at their house-they are just meant to entertain!!! Fun appetizers, Corned Beef , Boiled Red Potatoes, Carrots, Margaret's Famous Cabbage. Ohhhhhhh, and not to forget the Baileys-YUM!
Here is my small contribution to the appetizers:

EASY ARTICHOKE DIP

1-14 oz. can artichoke hearts, drained and mashed
1 cup finely grated parmesan cheese
3/4 cup mayonaise (or Miracle Whip for more bite)
2 dashes Tabasco

Preheat oven to 350 degrees
Mix all ingredients together and spoon into an 8x8 casserole dish or appropriate size baking dish
Bake approximately 30-40 minutes until bubbly

Serve with tortilla chips or little pieces of toasted baguette bread

There ya have it-sooo easy.  Easter will soon be upon us, even though snow has covered the mountaintops, and I'm sure we will have special food to share. Remember Christ's gift to us, as we share this special time with friends and family!

As always, don't forget to comment on this blog and give us your ideas as well.  I know for a fact-there are many "foodies" out there, just ready to share something I am dying to eat!!!!!