Re: Help needed on 1st Class Cooking Requirements Guidelines
Susan Ganther (susan@EMAIL.UNC.EDU)
Fri, 15 Mar 1996 18:27:43 -0500
Jim, I would tell them to ask themselves if the meal they were serving
was cooked by anyone other than themselves proir to their "cooking" it.
If so, they can NOT reasonably be credited as the cook. This would rule out
all canned food except things normally thought of as ingredients like
fruit or vegetables, since they are not cooked prior to canning, merely
heated enough to assure sanitary canning procedure.
Hope this helps.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City