Food Storage and Preservation

Without knowing specifics on the salad or appetizers or the time frames involved, I would hazard a guess and say both should be kept refrigerated until served. If the appetizers are to be served hot, they should be heated just prior to serving. If the appetizers have been prepped days before consumption, then freezing might be considered. Most salads that I'm familiar with would not take to being frozen and don't have much of a storage shelf life.

== == Three types of micro organisms affect food: bacteria, moulds and yeasts. By a natural chain of events, these micro organisms will cause food to change - often, but not always, making food "bad" or unpalatable

The length of time that refrigerated meat will keep is dependent upon a number of factors, including

* the initial bacteriological load on the meat * the type of meat * handling throughout processing, distribution and sales * packaging * actual storage temperature of location in the fridge (the colder the better)

* raw or cooked

Raw ground beef can start to go in a day or two. Roasts can last up to 5 days or possibly longer.

One ounce of anything is approximately 28 grams.

How long and what temp. do I cook a frozen egg custard pie?

like i know how long pies can be frozen 4. wat a question man

You can, or you can drain them. As long as they are properly stored in a sealed container, they should be fine.

Generally the "Health and Safety" information that includes all ingredients and the process they went through.

Yes - but it depends upon the dish.

Pyrex bake-ware does not like extreme temperature changes, such as directly from the freezer into a hot oven, or from a hot oven into cold water. Pyrex bake-ware (usually the clear glass variety) would often need a period of thawing out before placing frozen food into a hot oven. Pyrex bake-ware can not be used on the stove-top or under the broiler - no direct heat usages. However the question concerned Corning Ware, and Corning Ware and Pyrex are two different kinds of glasses, with different capabilities, and uses.

Again the proper answer depends upon the Corning Ware being used. Corning the glass-maker in the mid-1950's came out with its Pyroceram glass-ceramic white cookware - "Corning Ware" with the little blue flower and later other patterns. Millions of these items were produced. Corning Ware made from a material intended for missile cones could go directly from freezer to hot oven to stove-top to the microwave oven to table to fridge to the broiler to the dishwasher, etc. Extreme temperature changes did not affect the very durable cookware, such that the Corning company issued its cookware with 10-year warranties for replacement if breakage occurred. Corning the company only issued 2-year warranties on its Pyrex products if heat related breakage occurred. The Pyroceram cookware was very tough stuff. So yes, the Pyroceram Corning Ware cookware could go direct from the freezer to the hot oven - there would be NO DAMAGE to the cookware in such a practice. Pyroceram based Corning Ware often has markings on the bottom or near the handles concerning stove-top, oven, fridge and freezer usage. However it is practical to let the food defrost first, or adjust the cooking time in order to create a better thoroughly cooked dish.

Just to be inclusive, in the 1990's Corning produced a series of Visions cookware, brown amber and cranberry colored glass-ceramic dishes and casseroles, that had the same basic properties of its white Pyroceram cookware. Visions cookware could go directly from freezer to hot oven to stove-top to the microwave oven to table to fridge to the broiler to the dishwasher, etc. Extreme temperature changes did not affect the very durable cookware, Many folks mistake Visions cookware for Pyrex bake-ware, they are not the same. Visions cookware was never issued in the forms (square pans, rectangle baking pans, loaf pans, pie pans, etc that clear glass Pyrex baking pans had been produced in for decades. In any case, Visions glass-ceramic cookware could go direct from the freezer to the hot oven - there would be NO DAMAGE to the cookware in such a practice. Visions glass-ceramic cookware also has markings to indicate usage. The majority of Visions cookware were of the "stove pot" design - stove top was intended from the start. However it is practical to let the food defrost first, or adjust the cooking time in order to create a better thoroughly cooked dish.

In about 1998, Corning the company sold its housewares division to World Kitchen, who was now licensed to produce cookware under the Corningware name and brand. A short time after the sale, the production of Pyroceram based Corning Ware cookware and the Visions cookware ceased. World Kitchen brought to market and to this day produces a series of stoneware casserole dishes it called Corningware, some in bright colors. These stoneware dishes could go from freezer to hot oven to the microwave oven to table to fridge to the dishwasher -- just not directly! Extreme temperature changes are not good for stoneware, nor can such stoneware dishes be used on the stove-top or the broiler - not direct heat usages. The current stoneware dishes usually have a coarse unglazed ring on the bottom of the cookware, and will indicate no stove-top usage. The stoneware dishes were intended to be used in the oven - conventional gas or electric, microwave, convection, etc. However it is practical to let the food defrost first, or adjust the cooking time in order to create a better thoroughly cooked dish.

In short the answer is that the older white Corning dishes and the Visions dishes can easily handle being placed directly from the freezer into the hot oven! That might not be a good thing for the frozen food, but the dish can handle it.

Using the newer Corningware (produced since 2000) and all Pyrex casseroles one should allow the food to thaw a bit before placing the cookware in a hot oven. That might be a good thing for the frozen food as well as the dish.

If they are artificially coloured - no.

But if you are making jelly from scratch with fruit, yes as different fruits have different affects on the gelatine.

junk food actually last longer, because it's been through food processing

http://online-cookbook.com/goto/cook/rpage/001790

Depends on the portion size. There are some great tools online to check how many calories are in foods. It also varies by brand - you can also look on the label. When I looked it up online , one brand said 194 calories per cup & 50.8g of carbs.

I bought one on Thanksgiving, and I remember specifically that the thawing instructions said that once thawed, the pie should be used within three days. Unfortunately, it didn't last that long, so I can't tell you whether that was too long or not. :)

spearmint out of strawberry peach bubblemint and cinnamint

Raw foods often have bacteria on or in them, and cooking them destroys that bacteria, making the food safe to eat. Food just tastes better cooked. Cooking makes food more tender and easier to eat.

When food is transported, steps need to be taken to keep it from spoiling during transport. This can mean canning, or freezing, or the addition of preservatives, or picking produce when unripe so that it will ripen during transport. All of these processes affect the consistency and flavour of the food, as well as its healthiness. Generally flavour, consistency and healthiness are impaired in the processes used for transporting, so local food will usually taste better, last longer, and be better for you.

4 years-no joke

So that the consumer knows wahts in the food :D hope this is what your looking for

if you are sucking on a breath mint it should last a min or two but if your chewing about 30 sec

Well, food left outside of the fridge should be discarded after 2 hours...so with that information you can decide,but I would err on the safe side and throw it out after a couple of hours. Trust me, you don't want to experience food poisoning.

Yes. Allow to cook 20 minutes per pound at that temperature.

If you freeze pine nuts IN THE SHELL, they will keep for a year or so, but not 4 years. The less amount of air in the container extends the life of the nut. When you are ready to eat them, put them a pound in a gallon of boiling water with 1/4 cup salt. After 8 minutes drain and put on a foil lined cookie sheet then bake at 350 degrees for 12 minutes for soft nuts or 15 for harder nuts. They are great!