Volantino

DISCOVERING WHITE MEATS CHALLENGE: Raw white meat can be a source of dangerous microorganisms if not handled properly in the kitchen. CHALLENGE: it is difficult to understand when white meat is cooked through. CHALLENGE: raw meat can be a source of microorganisms that are dangerous to our health. KNOW-HOW: Pay special attention when preparing raw white meat! Follow these simple rules: 1 | Meat must be: stored in the fridge, always protected by a wrapper or stored in a container, and must never come into contact with other foods. 2 | The safest way to defrost meat is to place it in the fridge and not at room temperature. Have you forgotten to transfer the meat from the freezer or don’t have time to wait for it to defrost? Defrost in the microwave or directly during cooking when the label allows it. Once defrosted, the meat must be cooked and consumed soon and cannot be refrozen. 3 | After touching raw meat always remember to thoroughly wash your hands before handling other foods, especially fresh foods (e.g. fruit and vegetables or other prepared foods). 4 | Remember to thoroughly wash kitchen utensils after using them for raw meat. KNOW-HOW: pierce the thickest part of the meat with a fork or skewer. If the juices run clear and are no longer pink or red then the meat is thoroughly cooked. For a whole chicken or turkey, always check at the innermost part of the leg or wing, and at the thickest part of the breast. Cut the meat with a clean knife to check that it is steaming hot before serving. KNOW-HOW: cooking meat guarantees the safety of the product we eat. Be careful! The cooking temperature must be at least 75°C to completely eliminate the microorganisms. Particular attention must be given to minced white meat products, such as hamburgers or meatballs which must always be well-cooked in the centre. CHALLENGE