Weston Seasonings - Manuel (Page 6)

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INSTRUCTIONS EN FRANÇAIS
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-6- -7-
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present. The safety of hamburgers
and other foods made with ground meat has been receiving a lot of attention lately, and with good reason. When
meat is ground, the bacteria present on the surface is mixed throughout the ground mixture. If this ground meat
is not cooked to at least 160 o F to 165 o F (71 o C to 74 o C), bacteria will not be destroyed and there’s a good chance
you will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the inside, so they can be
served more rare. Still, any beef cut should be cooked to an internal temperature of at least 145 o F (63 o C) (medium
rare). The safe temperature for poultry is 180 o F (82 o C) and solid cuts of pork should be cooked to 160 o F (71 o C).
Eggs should be thoroughly cooked too. If you are making a meringue or other recipe that uses uncooked eggs,
buy specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be separated.
Cross-contamination occurs when raw meats or eggs come in contact with foods that will be eaten uncooked.
This is a major source of food poisoning. Always double-wrap raw meats and place them on the lowest shelf in
the refrigerator so there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days of
purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a clean platter. Don’t use the
same platter you used to carry the food out to the grill. Wash the utensils used in grilling after the food is turned for
the last time on the grill, as well as spatulas and spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with soap and water, or
using a pre-moistened antibacterial towelette is absolutely necessary after you have touched raw meat or raw
eggs. Not washing hands and surfaces while cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap and warm water for at
least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40 o F and 140 o F
(4 o C and 6 o C). Your refrigerator should be set to 40 o F (4 o C) or below; your freezer should be 0 o F (-17 o C) or
below. Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes or hot plates to keep food hot
while serving. Use ice water baths to keep cold foods cold. Never let any food sit at room temperature for
more than 2 hours - 1 hour if the ambient temperature is 90 o F (32 o C) or above. When packing for a picnic,
make sure the foods are already chilled when they go into the insulated hamper. The hamper won’t chill
food - it just keeps food cold when properly packed with ice. Hot cooked foods should be placed in shallow
containers and immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it can become heavily
contaminated during field dressing. Venison is often held at temperatures that could potentially allow bacteria to
grow, such as when it is being transported. Refer to the USDA Meat and Poultry Department for further questions
or information on meat and food safety.
FOOD SAFETY
ATTENTION! Il est important de suivre les directives sur la « sécurité
alimentaire » fournies dans ce manuel. Pour obtenir les instructions les plus
récentes, visiter le site Web d’USDA.
ACCESSOIRES SUPPLÉMENTAIRES DISPONIBLES
Ces produits et beaucoup plus de produits peut être commandé en visitant
W e s t o n P r o d u c t s . c o m ou en appelant
Weston Products gratuitement à 1-800-814-4895
Du lundi au vendredi: de 8h00 à 17h00 EST. En dehors des États-Unis,
veuillez appeler le 440-638-3131
WESTON ® ÉPICES POUR VIANDE SÉCHÉE
No.1 Fort et Épicé 02-0001-W Kit 02-1001-W
No.2 Cajun 02-0002-W Kit 02-1002-W
No.3 Mélange Traditionnel 02-0003-W Kit 02-1003-W
No.4 Mesquite 02-0004-W Kit 02-1004-W
WESTON ® ÉPICES POUR SAUCISSES
No.11 Petit Déjeuner 02-0011-W Kit 02-1011-W
No.12 Été 02-0012-W Kit 02-1012-W
No.13 Mélange Traditionnel 02-0013-W Kit 02-1013-W
No.14 Fort et Épicé 02-0014-W Kit 02-1014-W
No.15 Mélange Polonais 02-0015-W Kit 02-1015-W
No.16 Mélange Doux Italien 02-0016-W Kit 02-1016-W
WESTON ® SAUCE TONIQUE POUR VIANDE SÉCHÉE
No.21 Premier Choix 02-0021-W Kit 02-1021-W
No.22 Cajun 02-0022-W Kit 02-1022-W
No.23 Doux et Relevé 02-0023-W Kit 02-1023-W
WESTON ® SAUCE TONIQUE POUR SAUCISSES
No.31 Bratwurst 02-0031-W Kit 02-1031-W
No.32 Mélange Doux à L’italienne 02-0032-W Kit 02-1032-W
No.33 Premier choix 02-0033-W Kit 02-1033-W
No.00 Sel Rose de Salaison
(Poudre de Prague Numéro Un) 02-0000-W
19mm Boyaux de Collagène Traités (30lb) 19-0101-W
33mm Boyaux de Collagène Traités (70lb) 19-0102-W
38mm Boyaux de Collagène Traités (80lb) 19-0103-W
3.8cm x 30.5cm Boyaux en acajou (10-0.45kg) 19-0211-W
3.8cm x 30.5cm Boyaux en acajou (20 -0.45kg) 19-0201-W
6.4cm x 51cm Boyaux en acajou (5 -1.4kg) 19-0212-W
6.4cm x 51cm Boyaux en acajou (20 -1.4lg) 19-0202-W
Boyaux Naturels de Porc 85g (6.8-9kg) 19-0301-W
Boyaux Naturels de Porc 142g (11.3-13.6kg) 19-0302-W
REMARQUE! Les instructions et les renseignements en an-
glais précèdent les instructions en français dans ce livret.
NOTE! English instructions and information proceed the
French instructions and information in this booklet.