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  • Turkey Basics: Safe Thawing - Food Safety and Inspection Service
    A turkey thawed by the cold water method should be cooked immediately After cooking, meat from the turkey can be refrozen Microwave Thawing Follow the microwave oven manufacturer's instruction when defrosting a turkey Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving
  • The Big Thaw — Safe Defrosting Methods - Food Safety and Inspection . . .
    A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight Even small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw When thawing foods in the refrigerator, there are variables to take into account
  • Lets Talk Turkey—A Consumer Guide to Safely Roasting a Turkey
    Allow 1 pound of turkey per person Keep frozen until you're ready to thaw it Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality See "Thawing Your Turkey" for thawing instructions
  • Your Safe Thanksgiving Guide - Food Safety and Inspection Service
    Cross-contamination and turkey washing Preparing (Brining, Stuffing) Serving and Leftovers Thawing Turkey The three safe ways to thaw a turkey are in the refrigerator, in cold water, or in the microwave Thawing a frozen turkey on the kitchen counter or in hot water is not safe
  • Lets Talk Turkey - Food Safety and Inspection Service
    Frozen Turkeys Allow 1 pound of turkey per person Keep frozen until you’re ready to thaw it Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality See “Thawing Your Turkey” for thawing instructions
  • The Color of Meat and Poultry - Food Safety and Inspection Service
    3 If the color of meat and poultry changes while frozen, is it safe? Color changes, while meat and poultry are frozen, occur just as they do in the refrigerator Fading and darkening, for example, do not affect their safety These changes are minimized by using freezer-type wrapping and by expelling as much air as possible from the package
  • Freezing and Food Safety - Food Safety and Inspection Service
    Foods in the freezer — are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline aren't sure about the safety of items stored in their own home freezers The confusion seems to be based on the fact that few people understand how freezing protects food Here is some information on how to freeze food safely and how long to keep it
  • Is Pink Turkey Meat Safe? - Food Safety and Inspection Service
    The color pink in cooked turkey meat raises a "red flag" to many diners and cooks Conditioned to be wary of cooked fresh pork that looks pink, they question the safety of cooked poultry and other meats that have a rosy blush The color of cooked poultry is not always a sure sign of its safety Only by using a food thermometer can one accurately determine that poultry has reached a safe
  • Meat and Poultry Hazards and Controls Guide
    Receiving meat poultry raw materials Storage of raw meat poultry ingredients prior to use Receiving and storage of packaging materials and non-meat ingredients Thawing tempering frozen raw meat poultry Weighing formulation Curing Mixing, grinding, boning, fabrication, preblending, injection, tumbling, needle tenderizing Patty formation Stuffing
  • Salmonella Questions and Answers - Food Safety and Inspection Service
    Salmonella Questions and Answers Salmonella bacteria are the most frequently reported cause of foodborne illness In order to reduce salmonellosis, a comprehensive farm-to-table approach to food safety is necessary Farmers, industry, food inspectors, retailers, food service workers, and consumers are each critical links in the food safety chain Having a better understanding of Salmonella





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