Download 100 Soups for $5 or Less by Gayle Pierce PDF

By Gayle Pierce

Soup is a deliciously effortless technique to offer for a local potluck or a snug evening at domestic with the kin. a hundred Soups for $5 or much less contains recipes for Armchair Quarterback Chili, Stir-Fry Noodle Soup, and plenty of more-each recipe ready for $5 or much less!

This cookbook additionally exhibits calorie counts in line with serving and teaches the way to be clever with funds, store in season, and plan menus sooner than time to make each penny count number.

Try those scrumptious recipes:

Tortilla fowl Soup

Stir Fry Noodle Soup

Creamy Harvest Apple Slush

Armchair Quarterback Chili

Gayle Pierce has been amassing and checking out soup recipes on friends and family for greater than two decades. She is living in Liberty, Indiana.

Comforting soups for penny-pinching households, contains calorie counts

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Sample text

2. Stop bacteria from growing. Take away the conditions that encourage bacteria to grow. In the kitchen, our best weapon is temperature. The most effective way to prevent bacterial growth is to keep foods below 41°F (5°C) or above 140°F (60°C). These temperatures won’t necessarily kill bacteria; they’ll just slow down their growth greatly. 3. Kill bacteria. Most disease-causing bacteria are killed if they are subjected to a temperature of 170°F (77°C) for 30 seconds or higher temperatures for shorter times.

What step do you take before chopping the eggs and mixing them with the other ingredients? Why? 8. Is it possible for a dish to be clean but not sanitized? Sanitized but not clean? 9. Explain the concepts of hazards and critical control points. Give at least three examples of each. 10. What are the three general categories of potentially hazardous foods? Give examples of each category. Give examples of foods that are not potentially hazardous. 11. True or false: The lower limit of the Food Danger Zone is the proper refrigeration temperature for perishable foods.

Broiling is a favorite way of preparing steaks, chops, chicken, and many other items. Heavy-duty broilers produce very high heat and consume vast quantities of energy. Some broilers are said to go as high as 2000°F (1100°C) at the burner. Foods must be watched closely to avoid burning. Cooking temperature is adjusted by raising or lowering the grate that holds the food. Salamanders are small broilers used primarily for browning or glazing the tops of some items. They may also be used for broiling small quantities during off-peak hours.

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