April 24, 2011

SEKSYEN 6,SHAH ALAM










1 comment:

hira salman said...

Nice thought I like you thought I also tell you something Keep hot foods hot and cold foods cold. Using a good piercing (“chef’s”) thermometer helps to determine the proper temperature of foods you will be serving. Follow the Four Hour Rule: that is to never serve meats, fish, poultry, dairy, melons, etc. when they have been sitting out (in the Temperature Danger Zone at 41° to 140°) for over 4 hours.Wedding Catering Newcastle