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Even Balance Scale
Figure  5-7.—Equivalents  of  measures. BASIC FOOD PREPARATION paragraphs  explain  the  procedures  that  must  be  followed Cooking  is  the  art  of  preparing  food  in  such  away during the preparing and handling offood. that it will appeal to the eye, be tasty, be easily digested, and  furnish  nourishment.  This  section  provides Safe  Holding  Temperatures  for  Cooked  Foods information on food types, methods of cooking, and specific preparation techniques that may be used to Protein  foods  that  are  not  served  immediately  after produce  high-quality  products.  The  sanitary  aspects  of they are cooked must be either chilled to temperatures food preparation will be considered first. of 40°F and lower (but not frozen) or held at 140°F and higher.  Protein  foods  include  meats,  fish,  poultry, SANITARY ASPECTS gravies,  meat  stock,  soups,  eggs,  custards,  cream fillings,  and  milk. Every precaution should be taken in the handling of Cooked  protein  foods  that  have  been  held  at food  to  prevent  contamination.  The  following temperatures between 40°F and 140°F for more than 4 5-11

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