Tips from the Kitchen


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Serving

Always remember to...

  • Use a clean serving platter. Serve cooked poultry using a clean platter and utensils.

  • Refrigerate cooked poultry within 2 hours. Serve poultry as soon as possible, especially in warm weather. Refrigerate leftovers within two hours.

  • Divide leftovers into small portions. This will help to speed chilling or freezing and later defrosting.

  • Be aware of common food safety occurrences. Chill cold picnic and tailgating foods first, and then carry them in a cooler with plenty of ice. Pour hot dishes into a thermal container first warmed with hot water, and carry them in an insulated bag.

  • Use small dishes on a buffet. Serve smaller party dishes and refill from the refrigerator or a hot pot on the stove.

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