By Linda R. Yoakam, Sue Spitler
Slow-cookers are a very good supplement to today’s busy life. as soon as the parts are additional, the just about meal chefs itself. This assortment brings jointly an incredible quantity and diversity of recipes that blow their own horns the worth, ease, and flexibility — let alone scrumptious style — of this cooking approach. professional cookbook writer Sue Spitler covers each point of utilizing slow-cookers. The publication explains some of the types and sizes of cookers, from 1-1/2 quarts to seven quarts, and exhibits what recipes paintings top in each one kind. From there, readers discover ways to arrange all of the precious elements previously in order to refrigerate the meals and the crock for anyplace from hours to in a single day after which plug the applying in whilst it's time to prepare dinner. incorporated are greater than 1000 delicious recipes — all completely proven — for appetizers, entrees, facet dishes, breads, sandwiches, and cakes.
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Extra resources for 1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need
Plus, there is an added bonus: When they are soaked in water and reconstituted, you can use the flavored water in cooking. Shrimp, lobster, crab, crayfish and most other shellfish are very low in fat. But ounce for ounce, some varieties contain more sodium and cholesterol than do poultry, meat, or other fish. Some fish have omega-3 fatty acids, which may help lower the level of lipids (blood fats). Some fish high in omega-3 fatty acids are: Atlantic and Coho salmon, albacore tuna, mackerel, carp, lake whitefish, sweet smelt, and lake and brook trout.
Personal Protective Clothing Personal protective clothing, such as uniforms, aprons, and gloves, can help you practice safety in the workplace. Aprons Aprons are an important piece of protective clothing. Use these apron guidelines: Make sure aprons are clean. Bacteria can quickly grow on dirty aprons. Change aprons when yours gets dirty. Always remove your apron if you leave the food preparation area. Always remove your apron to take out the garbage. Gloves Gloves should be worn to protect your hands from injury.
First Aid for Burns Any type of burn requires immediate treatment. ) If you or someone in the workplace is burned, call your local emergency number for medical assistance. Follow these general guidelines for minor burns until help arrives: Remove the source of the heat. Cool the burned skin to stop the burning. Apply cold water on the affected area for at 10 Unit 1 Culinary Safety Wound Care Apply pressure to a wound to stop any bleeding. What other steps should be taken to treat a minor wound?