Cheerleading Stunt Videos – Cheerleading Levels 1-5

We just got back from Cheerforce and the team presented all of the Cheerleading Stunt levels so we got to make a video. It was great fun.  Check it out… http://www.youtube.com/watch?v=H8LSb67ujeU 

A cheerleading routine will usually include dance, jumps, stunts and tumbling.  The performance can be to music or a combination of cheer and music.  Props that are usually allowed include banners, flags, signs and megaphones.

 

There are different types of cheerleading groups you can join: school groups, competitive groups or recreational leagues (community youth groups).    There are also cheerleading competitions for the Special Olympics.  School and youth divisions will usually have levels of difficulty between 1 and 5.  Competitive groups can have up to level 6, but these are usually just senior level (age 17+).

Meat Cooking Temperature

Internal Cooking Temperatures to keep food safe  

Beef, veal and lamb – medium-rare                            63ºC (145ºF)

Beef, veal and lamb – medium                                               71ºC (160ºF)

Beef, veal and lamb – well done                                77ºC (170ºF)

Pork                                                                                         71ºC (160ºF)

Poultry  (cut into pieces)                                                         74ºC (165ºF)

Poultry  (whole)                                                                      85ºC (185ºF)

Ground meat and meat mixtures – beef, veal,            71ºC (160ºF)

lamb and pork                                                            

Ground meat and meat mixtures – poultry                 74ºC (165ºF)

Egg Dishes                                                                              74ºC (165ºF)

Others (hot dogs, stuffing and leftovers)                   74ºC (165ºF)

Online Food Safety in the Kitchen

The Main Thing to avoiding illness from improper food preparation is:

Keep Things Clean!

• Washing your hands is one of the best ways to prevent the spread of food borne illness.  Always wash for at least 20 seconds with soap and warm water before and after handling food.  Wash again when you switch from one food to another.
• Keep your utensils and countertops clean and sanitized.
• Make sure you clean everything that comes in contact with your hands or your food.  Remember to keep the following things clean:  kitchen cloths, faucet handles, sink drains, garbage disposals, can opener blades, small appliances, utensils…just about everything!
• Wet kitchen sponges and rags can be a breeding ground for bacteria.  Buy disposable cloths and change them every day, or change reusable ones every day.

 

Wash Hands frequently when handling food

Helpful

Food Preparation and Storage Tips

 

1. Keep separate cutting boards for raw meat, poultry and seafood and a different one for ready-to-eat and cooked foods.  Clean and sanitize cutting boards after each use.  Plastic ones can be put in the dishwasher.
2. Wash the lids of canned foods before opening them and clean the blade after each use.  Wash the tops of soda cans before drinking – they have collected a lot of germs along the way to your mouth.
3. Take small appliances apart (food processors, meat grinders and blenders) right after you use them, and clean and sanitize them.
4. Air dry dishes and utensils or use a clean kitchen towel.  Wash and sanitize sponges, cloths and towels regularly to prevent bacteria from growing.
5. Clean the pantry regularly and keep food off the floor and stored in sealed containers.  Use the FIFO system in your pantry – first in – first out.  Bring goods that need to be used first to the front of the cupboard.
6. Thoroughly wash and sanitize any utensils that were in contact with raw food before you reuse them.
7. Use disposable gloves if you have a cut or infection in your hand, and make sure it is covered with a bandage.  Wash gloved hands as often as bare hands.
8. Don’t overload your fridge and freezer.  Cool air must be able to circulate freely to keep food properly chilled.
9. Bacteria can be carried in raw meat juices so make sure raw meat, poultry and seafood are placed in containers on the bottom shelf of the refrigerator.
10. Use a food thermometer to measure the internal temperature of your food.  Cook foods to the following internal cooking temperatures;

 Enjoying your meal is easier when you know the hands that prepared it were clean!

Cooking Queen is now cooking online

Cooking Queen is now online!  For those of you who ask for my recipes, tips, suggestions, etc.  I am making myself available online and will regularly post tips on cooking, nutrition, feeding kids, food preparation and storage, kitchen organization and cleaning, cooking equipment, new gadgets, recommended products and cookbooks, etc. 

 

If you have questions, I will try to answer them.  Bon Appetit!