Write down what went wrong and what you did about it in your diary.

Safe method:Cooking safelyThorough cooking kills harmful bacteria.Safety pointWhere appropriate, follow the manufacturer’s cookinginstructions for food products.Preheat equipment such as ovens and grillsbefore cooking.Do not let raw food touch or drip onto cooked foode.g. when adding food to the grill/barbecue.If you serve beef or lamb rare (whole cuts such assteaks and whole joints only), make sure all of theoutside surfaces are fully cooked, e.g. by sealingin a pan.Why?The manufacturer has tried and tested safe cookingmethods specifically for its products.If you use equipment before it has preheated, food willtake longer to cook. This means that recommendedcooking times in recipes or manufacturer’s instructionsmight not be long enough.Raw food can carry harmful bacteria, which couldspread onto cooked food and stop it being safe.This will kill harmful bacteria on the outside ofthe meat.Pork and rolled joints should not be served rare.Turn meat and poultry during cooking.This helps it cook more evenly.Make sure liquid dishes, e.g. soups and sauces,are simmering.Make sure liquid dishes, e.g. soups and sauces,are simmering.This is to make sure the food is hot enough to cookit thoroughly and kill bacteria.Stir liquid dishes frequently.This is to help make sure the food is the sametemperature all the way through, with no cold spots.