William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-08-01 / 8. szám
TM "fhs K iteh eß with Főszakács Béla Hot food, cold food, safe food FÁRAD JON BE A MAGYAR KONYHÁBA. This summer has been very good so far, and the weather in New Hampshire has been great. A few thunderstorms here and there, but, for the most part, a nice summer to relax, play golf, plant a garden or just hang out. Taking advantage of the outdoor weather is a healthy part of living along with eating right. I chose to take advantage of playing as much golf as I could this summer. I enjoyed playing in the Branch 336 tournament in Harrisburg, the WPA tournament at Quicksilver in Midway, Pa., and the Hungarian Reformed Federation When preparing fruit or vegetables, it’s a good idea to wash the food before cutting. There are bacteria on the surface which infects the food as the knife cuts through the surface. A capful of bleach in a gallon of water makes the perfect sanitizing solution to cleanse your produce eliminating any bacteria on the surface making it safe to cut. tournament at Champion Lakes in Ligonier, Pa.. I found myself talking more about cooking on the golf course than about golf. It seems everyone wants to learn more about food and healthier eating which is a good thing to do. Food is never out of season or out of style to talk about. You can always learn a few new things when sharing ideas, recipes and kitchen skills with other culinarians. Upcoming activities for the WPA start this month with the Heritage Week at Penn Scenic View. Next month we have the 36th General Convention beginning Labor Day weekend and the WPA Picnic at Penn Scenic View. Look for the Hungarian Kitchen tent at the Picnic as we will have cooking demonstrations, food samples and another great Hungarian Basket raffle that will benefit the scholarship fund. Please stop by and sample some great food that was prepared using the recipes from the new WPA Cookbook titled "A Taste of Hungarian Heaven". I received a letter from a reader Julia Petes of New York City asking about recipes for food she enjoyed when she was young. So, starting this month, the HK will have two new features: "Nagymama's Recept" and "Dinner for 4." There are many recipes that grandma made for us that should be shared and enjoyed by all. So, every other month you can enjoy them with your family. And now for the monthly trivia question: What is the only food believed not to spoil, whether kept hot or cold, has medicinal and antiseptic properties and is versatile in the kitchen ? The answer will surprise you I am sure. This month, the topic deals with how you can keep food safe to eat without it spoiling, which can give you food poisoning and get you very sick. The general rule is hot food is served hot and cold food is served cold. Easy enough to remember but how hot is hot and how cold is cold? Let's start with some basic information about microorganisms, bacteria and food. FOOD BORNE MICROORGANISMS, in order to grow, require a food source, oxygen, moisture and the right temperature. Most microorganisms in food grow well at temperatures between 41 and 140 degrees Fahrenheit. This temperature range is called the DANGER ZONE. To keep food safe it has to be below 41 degrees or above 140. Naturally, below 41 would mean the food is cold and above 140 means the food is hot. If you keep your food above 140, chances are you will be eating it within a short period of time. If you are cooking something today for tomorrow then you need to get the food through the danger zone in four (4) hours or less so TIME TEMPERATURE ABUSE does not occur. BACTERIA that cause food borne illness have some basic characteristics. They are living single-cell organisms which may be carried by food, water, soil, animals, humans or 14 William Penn Life, August 2007
