|
|
|
5
|
place in a covered dish in the refrigerator
|
|
7
|
fish and meat
|
|
8
|
air tight containers
|
|
9
|
kept at room temparature
|
|
11
|
____________________foods should be clearly labelled
|
|
12
|
once opened ___________ must be refrigerated
|
|
13
|
check __________ monthly
|
|
14
|
_______________of foods bought should be used up first
|
|
15
|
on a wire rack or basket in a well ventilated place
|
|
16
|
bottom of the refrigerator or crisper
|
|
18
|
used for non perishable foods
|
|
|
|
|
|
|
1
|
sugar act as a preservative
|
|
2
|
cool, clean places free from ______________
|
|
3
|
butter, margarine and shortening should be kept in the_____________
|
|
4
|
in the refrigerator or coolest part of the kitchen
|
|
6
|
used for perishable foods
|
|
10
|
ventilated bin
|
|
17
|
keep a supply of canned foods for __________
|
|
|
|
