Can you "Ace" this Outdoor Cooking Quiz?

Across the country, families will be cooking out and enjoying the
last long summer weekend before the kids get serious about
school.  Speaking of school, would your food handling practices
get a passing grade?  Take the following "exam" and answer each
of the following questions either True or False.

1. All meat should be cooked until no pink is visible in the center.
     False.  Steaks can be served very pink in the center or
     "medium rare"  (145"). However, all poultry and ground meats
     should be thoroughly cooked. Use a quick-read thermometer to
     take the guesswork out of cooking. USDA recommends that the
     internal temperature for ground beef patties reach 160".  If
     you don't have a thermometer, check burgers before serving
     by making a small slit in the center to be sure no pink
     color remains.
    
2. Regularly replenish side dishes such as potato salad by adding
   more from the refrigerator or cooler.
     False. Fresh chilled food should not be mixed with food that
     has been at room temperature. Better to divide salads into
     small quantities and replace as necessary with new serving
     containers directly from the cooler. Discard side dishes
     that have been at room temperature for two hours, or less
     time if in outdoor heat.
    
3. Left-over meat marinade may be poured over the meat when served.
     False.  After marinating meat, either discard the marinade
     or boil it for at least one minute before using it for
     cooked food, or set aside a portion before adding the meat.
    
4. Frozen ground beef patties should go directly from the freezer
   to the grill.
     False. In order to be sure homemade patties are evenly and
     thoroughly cooked, they should be completely thawed before
     cooking. Defrost in the refrigerator or use the microwave if
     the food is going right to the grill. Never thaw at room
     temperature.
    
5. You can use the same platter for raw and cooked meat and
   poultry so long as you wipe the juices off with a paper towel.
     False.  Put cooked meat and poultry on a clean platter, not
     the raw meat platter. All cooking utensils  (and hands!)
     should be thoroughly washed with soap and hot water after
     coming into contact with raw meat.

6. Mayonnaise is the chief food poisoning villain at picnics and
   barbecues.
     False. Because of its high acid content, store-bought
     mayonnaise actually slows bacterial growth. However, protein
     foods such as meat, poultry, or eggs are highly perishable
     at room temperature. So keep your salads in a cooler or on
     ice.

7. Safety-savvy outdoor chefs bring at least two ice-filled
   coolers to picnics.
     True.  Because the beverage cooler is opened frequently,
     food experts recommend using a separate cooler for food to
     be sure it remains safely chilled.

     How was your report card? If you answered all seven
questions correctly, give yourself an "A." You may now  proceed
to the back yard and fire up the grill.  If you answered any
questions incorrectly, more study is recommended. Send a self-
addressed stamped envelope for the free booklet, "Plating it
Safe," to the National Cattlemen's Beef Association, Dept. , 444
N. Michigan Ave.,  Chicago IL 60611.

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