Cooking for a Crowd
October 1978

“Cooking for a Crowd,” Ensign, Oct. 1978, 51

Cooking for a Crowd

Good sanitation is essential anytime you cook for a crowd, whether it’s a ward banquet or a Primary class party. Take precautions to avoid food spoilage, which can cause illness.

Helpers preparing the food should wear clean clothes and scrub hands and fingernails before starting any food chore. Remind workers not to test food long tresses. Never allow anyone with a used utensil or lick their fingers. Hair nets are a good idea, particularly for those who have a skin infection or a cold to handle food.

Perishable foods such as poultry, fish, mayonnaise, eggs, milk, or cream should not stand at room temperature. Bacteria flourish, and food poisoning is possible. Keep hot foods hot (above 140 degrees Fahrenheit) and cold foods cold (below 40 degrees). This discourages bacterial growth and makes these foods more attractive and palatable. Protect all food, in and out of the refrigerator, with a covering such as plastic or foil.

Instruct the cleanup crew to wash dishes, pots, and pans, tableware, and working tools in hot, soapy water and rinse in scalding water. Provide them with rubber or plastic gloves if necessary. Gloria Rytting, Salt Lake City, Utah

Illustrated by Michael Rogan