1. Outdoor Meals FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe. 2004.

2. Grilling Have proper tools and know how to use the grill Simplest grill – round, kettle- shaped metal container holding burning charcoal

3. Many kind of grills All cook using same principle – heat radiates up to cook food held on a grate above Dry-heat method, similar to broiling

4. Cooking time depends on thickness of food and distance from heat Follow grill owner’s manual for using the grill

5. Micro-Grilling Cooking method combining microwave and grill Meat partially cooked on rack in microwave and finished immediately on outdoor grill

6. Allow food to cook faster and remain moist and juicy

7. Accident Prevention Use fireproof gloves and heavy-duty grilling tools with long handles Set grill on level surface, keeping it away from buildings, trash containers, anything else that could catch fire

8. Use a clean grill Apply enough starter fluid before striking match Never use gasoline or kerosene as starters – they explode

9. Fat and juice drippings on coals can cause flare-ups; raise the grill, cover the grill, or spread coals apart When done cooking, let coals burn out and douse with water

10. Food For Grilling Tender cuts of meat and poultry Cook thoroughly, turning halfway through cooking time

11. Fish - easy to grill Place fillets skin side down and grill until flakes easily; may have to turn thick pieces

12. Can grill most fruits and vegetables Thread small pieces on metal skewer; brush lightly with melted butter or margarine, olive oil, or basting sauce; place on grate; turn frequently

13. Picnic Foods Food for picnic depends on how far you have to travel Avoid taking hot food unless it will be eaten within 2 hours Keep hot foods in separate insulated container

14. Cooking foods on grill at picnic area better than taking cooked foods

15. Packing the Picnic Make a list – food, tableware, cleanup equipment Bottle openers, can openers, paring knife, paper towels trash bags, extra plastic bags for dirty flatware

16. Pack nonperishable items in a basket or other container Use insulated container for perishable foods Use ice or reusable frozen gel packs

17. Raw meat should be packed separately – prevent cross contamination with ready-to-eat foods

18. Packing Order Put last item you need at bottom and first one at top Pack the cooler starting with the end of the meal Packing in this manner saves unpacking entire cooler for one item

19. Keep cooler in shade Keep cover on at all times Don’t leave cooler in car, in the sun, or in the trunk