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Thawing Food Safely



Thawing Food Safely
Print Thawing Food Safely Reading Comprehension with Fourth Grade Work

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Print Thawing Food Safely Reading Comprehension

Reading Level
     edHelper's suggested reading level:   high interest, readability grades 4 to 5
     Flesch-Kincaid grade level:   3.36

Vocabulary
     challenging words:    refrozen, watertight, elderly, thaw, pounds, onto, time, longer, faster, stays, attention, power, early, below, safety, since


Thawing Food Safely
By Cathy Pearl
  

1     It is time to think about cooking dinner. You go to the freezer and grab a frozen package of chicken. You put it in the sink to thaw. Later you wonder if this was the best way to do things. It isn't. Thawing food in a sink is a bad idea. After the temperature of the food increases to more than 40 degrees, bacteria begin to multiply. Certain kinds of bacteria can make you very sick. Others cause food to spoil. They can make it smell and taste very bad.
 
2     The best place to thaw meat is in the refrigerator. Try to put frozen food in the refrigerator the day before you need it. Pay attention to where you put the food. Food in the colder part of the refrigerator will take longer to thaw. The back is usually a little colder than other parts near the door. Big things, like a whole chicken or turkey, will take longer to thaw. Make sure to put a dish under the item. This will keep liquids from dripping onto other food. Twenty-four hours is needed to thaw five pounds of meat. A ten-pound turkey will take about two days to thaw in a refrigerator. It is a good idea to get that holiday turkey thawing early. The turkey will be too frozen to cook if you don't.
 
3     If you want to thaw meat faster, put it in a watertight bag. Then put the bag in cold water. Keep changing the water so that it stays cold. The water helps slow down the bacteria.

Paragraphs 4 to 7:
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