Observe pro From previous page Barbecue favourites such as burgers, chicken picces or quarters, hot dogs or sausages are great tasting and easy. Select other menu items that can be partially or com- pletely prepared in’ advance such as salads, relishes, side dishes, casserole, breads and desserts. Set table and assemble but- fets well in advance. Heavy- duty paper plates come in many attractive colours and patterns and will save you the hassle of doing dishes later. Make a time schedule tor cooking foods on the grill, plus any supplementary indoor cooking. Working, backward from a planned serving time, decide when to start cooking each foods so that everything is ready to serve at the right ime. Best vet, fet evervene fend a hand. 11 will help break the ice and vou will have a great time at the party. Food handling Food poisoning is serious business. “Fo aveld it, wash hands thoroughly with hot, soapy Water before starting any meal preparation and alter han- dling raw meat, fish of poultry. Never place cooked food on the same platter that rave meat, fish or poultry was placed on, Wash all utensils, plates and containers that come into contact: with these raw foods with hot, soapy water. Keep hot foods hot and cold toods cold. Do not leave hot foods out of refrigeration for more than awe hours. Defrost meat in the reftig- erator. Do not defrost meat at per food hand room temperature or on a countertop, For more expert grilling Wednesday, July 19, 2000 - North Shore News - 25 ng techniques Line at 1-800-474-5568. Or, e-mail vour questions to