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Keep hot foods hot and cold foods cold. Cooked foods and uncooked foods that require require refrigeration should only be left at room temperature for up to 2 hours and only 1 hour if it is a hot day. Use warming trays, slow cookers and chafing dishes to keep hot foods to at least 140°. Use ice bowls (see page 35) or ice to keep foods cold.
Place boneless chicken breasts between two pieces of waxed paper or plastic wrap or in a…
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Beat egg yolks in a mixing bowl until they begin to thicken. Gradually add 3/4 cup sugar,…
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