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Les langues disponibles
Les langues disponibles
F
x
resh whole birds should be rinsed inside and
out with cold running water, dried and placed on
C
a plate.
over loosely with plastic wrap or foil.
P
x
oultry pieces should also be stored this way.
W
hole poultry should never be stuffed until just
before cooking, otherwise food poisoning may
result.
C
ool and refrigerate cooked poultry quickly.
x
R
emove stuffing from poultry and store
separately.
W
x
hole fish and fillets should be used on the
day of purchase.
a plate loosely covered with plastic wrap,
waxed paper or foil.
I
x
f storing overnight or longer, take particular
care to select very fresh fish.
be rinsed in cold water to remove loose scales
and dirt and then patted dry with paper towels.
P
lace whole fish or fillets in a sealed plastic bag.
K
x
eep shellfish chilled at all times.
– 2 days.
T
hese should be stored in suitable covered
x
containers so that the food will not dry out.
K
x
eep for only 1 – 2 days.
R
eheat leftovers only once and until steaming hot.
x
U
ntil required, refrigerate on
W
GB-10
hole fish should
U
se within 1
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