If you are serving buffet style, keep a heat source over hot foods and don’t take out perishables until you are ready to serve them.
Don’t reuse serving dishes unless they have been washed in hot soapy water.
Perishables should not sit out for more than two hours; no food should sit out for more than one hour if the temperature is above 90 degrees.
Special Tips for Kids
Choose projects based on age. Preschoolers can decorate and help stir with assistance; school-age children can help read recipes and use some equipment with assistance.
Be organized before you begin and monitor every movement. The kitchen can quickly become hazardous for children.
Don’t allow your child (or you!) to sample uncooked foods containing raw eggs.
Teach children to cut away from themselves when using knives and always demonstrate how to use an appliance before allowing a child to do it.
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