(1) They will be lighter if you refrigerate the dough prior to boiling.

(2) Refrigerate the dough for one hour

(3) Once cold, strain into a bowl and refrigerate until very cold.

(4) If the room temperature is above 90 F, refrigerate perishable foods within one hour.

(5) Leave to cool in the tin before cutting, then refrigerate until completely cold before removing from the tin.

(6) Cover and refrigerate it for a week before using for best flavor.

(7) Be sure to refrigerate the starter culture in a clean, air-tight container.

(8) You can make the soup immediately, refrigerate the stock for several days, or freeze it.

(9) Hurricane victims can use ice to refrigerate food, preserve medicine, and cool off in the summer heat.

(10) Cover the bowl of dough with plastic wrap, and refrigerate it for one hour.

(11) Never refrigerate tomatoes that are not fully ripe because cold temperatures stop the ripening process.

(12) At this point, you can refrigerate the squash for up to three days, or cook it immediately.

(13) Ask train or airline personnel to refrigerate medications that need to be kept cool.

(14) We buy the bulbs in the fall, refrigerate them for six to eight weeks, then plant them after Christmas.

(15) It allows people to irrigate their farmland, refrigerate their vaccines, and run their machines.

(16) Save the water from the steaming process in a covered container and refrigerate it.

(17) Once you have eaten the main course - before you have coffee and dessert - promptly refrigerate leftovers.

(18) Put the tulip bulbs in a paper bag and refrigerate it for 6 to 8 weeks, but keep them away from the fruit.

(19) All you have to do is rinse the sprouts once a day and refrigerate them once they have sprouted.

(20) They're in a situation where they have no electricity, therefore no way of refrigerating their catch.