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Does refregerating dough spoils it?
The process of refrigerating yeast dough is called "retarding" because it does not stop the rising process but slows it down.
What the main contamination threats when preparing and cooking food?
As with all sauces the biggest danger is temperature. Your stock will be well over 160 degrees when it is finished cooking, you must be able to cool it to 40 degrees with in four hours. You can do this by allowing to cool in shallow pans in the refrigerator or freezer or my using an Ice stir or wand, which are sold in most cooking stores.
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