Cooking Oil and Shortening: Storage information

Storage conditions that affect the deterioration of fats, oils, and food in general are summarized in the acronym HALT: Humidity, Air, Light, and Temperature. Reducing exposure to humidity, air, light, and warm temperatures will prolong storage life. Proper food packaging can reduce or eliminate moisture, air, and light.

Newly opened oil should be left in its original container or be placed in a clean container, since even a small amount of old oil mixed with fresh oil will hasten rancidity. Temperature dramatically affects the storage life and quality of fats and oils. Some fats, such as butter or margarine, can be frozen to prolong storage time. All fats, oils, and foods containing fat keep better in a cool area of a house, such as a basement.

Fats and oils vary in their ability to store for prolonged periods. Generally, shortening can be stored for several years, whereas cooking oil must be rotated more frequently. The storage life of fats and oils and foods containing them varies widely for several reasons: (1) storage conditions differ, (2) expiration dates differ, (3) most food products contain a mixture of different kinds of fats that vary in stability, and (4) individual consumers differ in their ability to tolerate rancidity. What may taste acceptable to one person may taste unacceptable to another. However, almost everyone can detect rancidity when only a very small amount of fat or oil has deteriorated. Thus foods containing even less than 1 percent of fat or oil can have a reduced storage life because of rancidity.

Food storage rotation, important in avoiding rancidity, is easier when we buy and store the types of foods we are accustomed to eating. In the United States, an average adult consumes each year the following approximate amounts of dietary fat in these various forms: 24 pounds in cooking and salad oils and mayonnaise-type dressings; 23 pounds in shortening and frying fats; 20 pounds of dietary fat from meat, poultry, fish, and cheese; and 13 pounds in butter, margarine, peanut butter, and other foods.

Obviously an ideal list of what everyone must store does not exist. Differences among countries, cultures, climates, and individual preferences require flexibility in food storage. Still, an understanding of the causes of food deterioration and proper storage conditions is helpful in maintaining quality food storage.

Source: Oscar A. Pike (BYU Food Science Professor), “Storing Fats and Oils,” Ensign, June 1999, 71–73.

Family Home Storage: Official Church Answers to questions about Family Home Storage

What is the most important thing I can do regarding family home storage?
Get started! If you have already begun, faithfully continue your efforts. As President Hinckley taught: “We can begin ever so modestly. We can begin with one week’s food supply and gradually build it to a month and then to three months. I am speaking now of food to cover basic needs. As all of you recognize, this counsel is not new. But I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all. Begin in a small way, my brethren, and gradually build toward a reasonable objective” (In Conference Report, Oct. 2002, 65; or Ensign, Nov. 2002, 58).

What’s new or different in the new pamphlet All Is Safely Gathered In: Family Home Storage?
The pamphlet emphasizes the need to build a small supply of food that is part of your normal daily diet, store some water, and save some money. Over time establish a supply of basic foods such as wheat, white rice, and beans for longer-term needs.

What’s the difference between the three-month and “longer-term” supply items?
Three-month supply items are non-perishable foods that you normally eat, such as canned and commercially packaged foods that have a stable shelf life. “Longer-term” supply items are basic food items like grains and beans that have very low moisture content (about 10% or less), can be stored for long periods of time (20–30 years), and would sustain life if nothing else were available to eat. A portion of longer-term supply items may be rotated into the three-month supply.

The Web site and the family home storage pamphlet state that longer-term storage items can last 30 years or longer. Isn’t that a much longer period of time than previously thought?
Yes. Properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought according to recent scientific studies. The studies, which are the first of their kind, increase the estimated shelf life for many products to 30 years or more (see chart for new estimates of shelf life). Previous estimates of longevity were based on “best-if-used-by” recommendations and experience. Though not studied, sugar, salt, baking soda (essential for soaking beans) and Vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years.

While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.

New "Life Sustaining" Shelf-LifeEstimates (In Years)
Wheat 30+
White rice 30+
Corn 30+
Sugar 30+
Pinto beans 30
Apple slices 30
Macaroni 30
Rolled oats 30
Potato flakes 30
Powdered milk 20
Carrots 20

Why was the pamphlet produced at this time?
To teach the simple principles of home storage and encourage participation. It offers hope by showing that it is possible for most Church members to prepare for adversity, starting modestly by storing a few items of food, filling a few leak-proof containers with water, and saving a few coins each week. The pamphlet helps eliminate the perceived complexity of home storage.

Does the information outlined in the pamphlet supersede all previous counsel?
Yes.

Where do I start?
Start by adding a few storable items that you typically eat, storing some water that is safe to drink, and saving some money, if only a few coins each week. Then over time, expand these initial efforts—as individual circumstances allow and where permitted—by storing a longer-term supply of basics such as grains, beans, and other staples.

How quickly should I obtain my food storage?
It is not prudent to go to extremes or go into debt to establish your home storage all at once. Gradually build reserves over time as financial resources and space permit.

How often should I rotate stored products?
Continually use and replenish the food in your three-month supply to avoid spoilage. You may wish to rotate into your regular meals elements of your longer-term food supply. Such items can, however, if properly packaged and stored in a cool, dry place, last 30 or more years. See the Home and Family section of the Church’s Web site, LDS.org, for more information about home storage rotation and packaging.

Where can I get more information on family home storage?
Go to the Church’s Web site, LDS.org, and look under "Home and Family." You can also get information at Church home storage centers.

Will more information on home storage be forthcoming?
The pamphlet was included in the August 2007 issue of the Ensign and Liahona magazines. Additional magazine articles on various principles of home storage and family finances will regularly appear through 2009. The Church’s Web site will also have periodic featured articles on home storage and finances.

Will Church home storage centers offer fewer products?
Home storage centers continue to offer the same products. However, the product list is being reviewed and may be reduced in the future.

What about 72-hour kits?
Church members are encouraged to prepare for adversity by building a basic supply of food, water, money, and, over time, longer-term supply items. Beyond this, Church members may choose to store additional items that could be of use during times of distress.

Source: http://providentliving.org/content/display/0,11666,7636-1-4104-1,00.html#question_14

Cooking with Basic Food Storage: More wheat recipes

Whole Grain Waffles
9 C wheat flour
1 C brown sugar
1 C white flour
1/4 C white sugar
1 1/2 C quick oats
10 eggs (I use powdered eggs)
3/4 C other grain (corn meal, ground flax, wheat germ, etc)
1 C oil
3 T baking powder
7 C milk (I use powdered milk)
2 t salt
2 T vanilla

Mix together dry ingredients. If using powdered eggs/milk, mix powders in with dry ingredients. In separate bowl, mix liquids, including water if using powder eggs or milk. Mix dry and wet ingredients well. Can store batter in fridge for 5 days. Waffles freeze well when slightly undercooked.

Wheat Meat Substitute
2 C cracked wheat
4 C beef broth (or water with bouillon)

Crack wheat in blender, 1 cup at a time. Run blender in short spurts until most of the grains appear broken. Sift off wheat flour with sieve. Cook cracked wheat and bullion water just as you cook rice. Boil, then reduce heat until liquid is absorbed about 20 minutes. Can freeze the wheat meat substitute in small portions. To increase flavor, add it while browning ground beef. Replace half the hamburger with meat substitute in recipes such as taco meat, beef stroganoff, chili, lasagna, or any casserole with ground beef. Meat substitute adds fiber and vitamins while reducing fat and expense.

Chicken Salad with Wheat Berries
1 C cooked wheat berries
1 15 oz can crushed pineapple drained
1 C chopped celery 1 14 oz can of chicken
1/2 C mayonnaise
salt and pepper to taste.

Combine all ingredients and serve on rolls or crackers.

Source: http://rrwprovidentliving.blogspot.com/

Freezing Food: Freezing Guidelines

Foods in the freezer--are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline aren't sure about the safety of items stored in their own home freezers. The confusion seems to based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it.



What Can You Freeze?

You can freeze almost any food. Some exceptions are canned food or eggs in shells. However once the food (such as ham) is out of the can, you may freeze it.



Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well. Examples are mayonnaise, cream sauce and lettuce. Raw meat and poultry maintain their quality longer than their coked counterparts because moisture is lost during cooking.



Is Frozen Food Safe?

Food store constantly at 0 degrees F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.



Does Freezing Destroy Bacteria and Parasites?

Freezing at 0 degrees F inactivates any microbes--bacteria, yeasts and molds--present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.



Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Thorough cooking will destroy all parasites.



Freshness & Quality

Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won't use quickly sooner rather than later. Store all foods at 0 degrees F or lower to retain vitamin content, color, flavor and texture.



Nutrient Retention

The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.



Enzymes

Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables and fruit promote chemical reactions, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt these reactions which continue after harvesting. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require a brief, partial cooking to prevent deterioration. This is called blanching. For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage. Consult a cookbook for timing.



Packaging

Proper packaging helps maintain quality and prevent freezer burn. It is safe to freeze meat of poultry directly in its supermarket wrapping but this type of wrap is permeable to air. Unless you will be using the food in a month or two, overwrap these packages as you would for any long term storage using airtight heavy duty foil, (freezer) plastic wrap or freezer materials or airtight freezer containers to repackage family packs into smaller amounts. It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is. If you notice that a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use; merely overwrap or rewrap it.

Freezer Burn

Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut freezer burned portions away either before or after cooking the food. Heavily freezer burned foods may have to be discarded for quality reasons.

Color Changes

Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage. Freezing doesn't usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps throughout the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed. The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage.

Freeze Rapidly

Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don't have time to take their positions in the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions. This causes meat to "drip"--lose juiciness. Emulsions such as mayonnaise or cream will separate and appear curdled. Ideally, a food 2 inches thick should freeze completely in about 2 hrs. If your home freezer has a "quick freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid.

Refrigerator-Freezers

If a refrigerator freezing compartment can't maintain zero degrees or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0 degrees F or below for long-term storage of frozen foods. Keep a thermometer in your freezing compartment or freezer to check the temperature. This is important if you experience power-out or mechanical problems.

Length of Time

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some food will develop a rancid or off order when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews. Cook raw food and if you like the taste and texture, use it.

Safe Defrosting

Never defrost foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. There are three safe ways to defrost food: in the refrigerator, in cold water or in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. And large items may take longer, approximately one day for each 5 lbs of weight.

For faster defrosting, place food in a leak proof plastic bag and immerse it in cold water. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product. Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, cook immediately.

When microwave defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the microwaving.

Refreezing

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

Cooking Frozen Foods

Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times the usual cooking time for food which has been thawed. Remember to discard any wrapping or absorbent paper from meat or poultry. When cooking whole poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA inspected frozen meat and poultry products. Some, such as pre-stuffed whole birds MUST be cooked from the frozen state to ensure a safely cooked product. LOOK FOR THE USDA OR STATE MARK OF INSPECTION. The inspection mark on the packaging tells you the product was prepared in a USDA or State-inspected plant under controlled conditions. Follow the package directions for thawing, reheating and storing.

Power Outage in Freezer

If there is a power outage, the freezer fails, or if the freezer door has been left ajar by mistake, the food may still be safe to use. As long as a freezer with its door ajar is continuing to cool, the foods should stay safe overnight. If a repairman is on the way or it appears the power will be on soon, just don't open the freezer door.

A freezer full of food will usually keep about 2 days if the door is kept shut; a half-full freezer will last about a day. The freezing compartment in a refrigerator may not keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain the cold more effectively. Separate meat and poultry items from other foods so if they begin to thaw, their juices won't drip onto other foods.

When the power is off, you may want to put dry ice, block ice, or bags of ice in the freezer or transfer foods to a friend's freezer until power is restored. Use an appliance thermometer to monitor the temperature. When it is freezing outside and there is snow on the ground, it seems like a food place to keep food until the power comes on; however, frozen food can thaw if it exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal

To determine the safety of foods when the power goes on, check their condition and temperature. If food is partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator (40 degrees F), it is safe to refreeze or use. It's not necessary to cook raw foods before refreezing. Discard foods that have been warmer than 40 degrees F for more than two hours. Discard any foods that have been contaminated by raw meat juices. Dispose of soft or melted ice cream for quality's sake.

Frozen Cans

Accidentally frozen cans, such as those left in a car or basement in sub-zero temperatures, can resent health problems. If the cans are merely swollen--and you are sure the swelling was caused by freezing--the cans may still be usable. Let the can thaw in the refrigerator before opening. If the product doesn't look and/or smell normal, throw it out. DO NOT TASTE IT! If the seams have rusted or burst, throw the cans out immediately, wrapping the burst can in plastic and disposing the food where no one, including animals can get it.

Frozen Eggs

Shell eggs should not be frozen. If an egg accidentally freezes and the shell cracked during freezing, discard the egg. Keep an uncracked egg frozen until needed; then thaw in the refrigerator. It can be hard cooked successfully but other uses may be limited. That's because freezing causes the yolk to become thick and syrupy so it will not flow like unfrozen yolk or blend very well with the egg white or other ingredients.

Freezer Storage Chart (0 degrees F)
Note: Freezer storage is for quality only. Properly frozen foods remain safe indefinitely.

ITEM MONTHS
Bacon and Sausage 1 to 2
Casseroles 2 to 3
Egg Whites or egg substitutes 12
Frozen Dinners and Entrees 3 to 4
Gravy, meat or poultry 2 to 3
Ham, Hotdogs and Lunchmeats 1 to 2
Meat, uncooked roasts 4 to 12
Meat, uncooked ground 3 to 4
Meat, cooked 2 to 3
Meat, uncooked steaks or chops 4 to 12
Poultry, uncooked whole 12
Poultry, uncooked parts 9
Poultry, uncooked giblets 3 to 4
Poultry, cooked 4
Soups and Stews 2 to 3
Wild Game, uncooked 8 to 12

Source: http://www.fsis.usda.gov/FactSheets/Focus_On_Freezing/index.asp

Provident Living: Menu Planning

Menu planning is a simple way to live within a food budget and saves the aggravation of planning meals everyday. It effectively utilizes food storage, canned goods, home canned items, frozen food, fresh food, garden fruits, vegetables and herbs. You may also want to plan for a few quick meals (i.e. frozen prepared meals) as well.

You may use this guide when planning meals for one week, two weeks or a month.

YOU WILL NEED:

• A calendar or clipboard for meal lists
• A Notebook to write down favorite meals, ingredients and shopping lists
• If you clip coupons, a place to keep them near your grocery lists

STEP 1:

• Make a list of favorite meals
• Keep in mind seasonal produce and holiday favorites

STEP 2:

• List the ingredients with the meals

STEP 3:

• Check freezer and storage for what you have already and check off the ingredients from your list. *If you have an item, use it first. Can't think how you can use it? Look online for a new recipe.

STEP 4:

• Make a grocery list
• Items that are not checked off are your main shopping items. If doing this for a month, you will need 2 shopping lists. 1 for the beginning of the month and one for mid-month.

STEP 5:

• Place meals on calendar or place list of meals on a clipboard to check them off as you use them. Calendars are easier.

TIPS:

• Place meals with the freshest ingredients immediately after shopping days, so they are not wasted.
• Remember preparation times. Don't make a dish that takes an hour on a day you know you are busy.
• Try new recipes on days you have the time.
• Remember leftover nights, too.
• Remember times you will be eating out for functions or family outings.
• There is nothing wrong with soup and sandwich nights on busy sports, church or school function days.

STEP 6: (For super busy people: small or large families apply)

• Pre-make a few meals and freeze them. Then you will have a fast healthy meal.
• For smaller families, make a meal into two or three meals.

STEP 7: USING THE MENU

• If you don't use a meal on your calendar, underline it.
• Write unused meal in the next month, or in your notebook to remind yourself you still have that available.
• Always keep back-up dinners not on your list (ex. Frozen pizzas, burgers for the grill or breakfast for dinner.)
• Remember if you are using a back-up meal, underline the one you have on the calendar and place accordingly.

Make this fun for the whole family!

You will:

• Eat healthier foods,
• Rotate Food Storage
• Save Time
• Save money!!!

Start today!

Source: Christine Schwent, an expert on provident living from my ward

Preparedness Fair Ideas

For all you Ward/Stake Emergency Preparedness Specialists, I thought I'd share the success of our ward preparedness fair which we called a "Preparedness Extravaganza." We had excellent attendance and have received positive feedback. We held it on our activity night and it served as the joint activity for the youth and was geared for the entire ward family. We assigned the different stations to different priesthood quorums and auxiliaries who came up with these great ideas. Below I will outline the event. If you would like to share your ideas for a preparedness fair, please feel free to comment.

A. Food Storage Potluck Dinner & Cook-off: People brought a dish to share made from food storage and could enter it into the cook-off if they wished. Bishopric judged the competition. Prizes: 1st Prize: Apron with "Prepared Chef" embroidered on it, Faith Trivet; 2nd Prize: Chocolate Emergency Kit (basket filled with gourmet chocolate delights); 3rd Prize: Oven mitts.

B. Preparedness Jeopardy Game: projected on a large screen and played during the dinner, Coloring pages were provided before the meal to keep the children busy.

C. Preparedness Stations: Families were able to peruse stations at their leisure. Kids were provided a list of stations. They received a sticker at each station. If they brought back their paper with a sticker on every station, they received a prize (ours was their choice of a granola bar or lollipop)

1. Spiritual Preparedness: Quotes provided for adults. Game for kids: Told the story of Moses and children of Israel where they had to look at the brazen serpent to live, likened it to reading scriptures, listening to the prophet to be spiritually prepared. Then they played a game with different cards for the kids to step on. If they stepped on snake, they were out. If they stepped on a prophet card or a brazen serpent, they could continue. First person to get to the end of the cards won.
2. Water Storage: Information on water storage and water purification provided with examples of different storing methods provided for adults. Game for kids: Water pitcher with marbles in the bottom. Demonstrated the need to filter water by having the kids pour the pitcher of water through a colander. Likened the marbles in the colander to things that contaminate the water.
3. Food Storage: Food Storage Starter kit was displayed with "All is Safely Gathered In" Food Storage Pamphlets provided. Children and adults could grind wheat by hand and with an electric grinder, knead bread dough, make butter and sample whole wheat bread. Sample food storage shelving displayed (the kind where the shelves are slanted for rolling cans.)
4. Emergency Communications: Ham Radio, CBs, Telephones, Walkie Talkies were displayed, info about emergency communication was provided. Activity for Kids: Kids were escorted to a big rig cab and talked on the CB to someone in the church. They loved it! Each was given a "handle." (CB nickname)
5. Cooking without Power: This was outside and assigned to the Young Men who love to make fires. They provided a pamphlet with information about cooking without power. They demonstrated different methods of cooking without power (fires, charcoal, charcoal pit, dutch oven, etc.) Kids and adults could roast a hot dog on the fire and sample food made through various methods.
6. Provident Living: Monthly menu planning utilizing food storage, bulk shopping and canned items was demonstrated and great information provided. Older children could fill out a weekly menu with food they liked; younger children played with toy food.
7. Financial Preparedness: "One for the Money" pamphlet and "All is Safely Gathered In" pamphlet were provided, budget forms, a book containing important documents and information was displayed. Game for Kids: Penny toss into Tithing, Spending and Savings buckets.
8. 72 Hour Kits: Info provided for adults, 72 hour kit displayed, Each child assembled 72 hour food kits in a Ziploc bag. This was costly but we felt that it was worth it to have all the children go home with a three day emergency food supply. Game: Kids had to find 72 hour food kit items (pictures on paper) hidden around the room and put them on the paper backpack. Younger children could color.
9. Gardening: Info about square foot gardening provided. A planted square foot garden was displayed along with a model showing different ways to lay out a square foot garden. Expert gardeners were there to answer questions from ward members. Children could sample food from the garden. Other ideas: The kids could plant a seed at this station or could receive a small plant.
10. Emergency Preparedness: Pamphlets from the Red Cross were provided about creating a family emergency plan, what to do after a disaster, etc. Game: Children sat on a stool, drew a question about emergency preparedness out of a hat (example: What two items should every home have in case of fire? Smoke detectors and a fire extinguisher). Children answered into a microphone and received a lollipop at the end.