Knowledge of Food & Recepies by @cheflakey
To have five star rated kitchen, we must follow these hygienic ways and to keep our standards according to the international level we must obtain hygienic building designs. It will help to keep the food safe and to reduce the food poisoning. These are main factors, we need to take care specially. 1. Floor Strongness […]
Cleaning is “removal of dust and dirt”. Cleaning agents Detergents Solvent cleaners Acid cleaners Abrasive cleaners Sanitizing is “the process of reducing the number of microorganisms that are on a property cleaned surface to safe level”. A safe level is 99.9% reduction of the number of disease microorganisms that are of public health importance. Sanitizing agents […]
What is hygiene? Hygiene is “the science and practice of maintaining good health through cleanliness”. OR “Describe a system of sanitary principals to preserve health”. What is cleaning? Cleaning is “removal of dust and dirt”. What is sanitation? Sanitation is “clean something or a surface and remove germs for a safe level by alcoholic sanitary […]
Food contamination refers to food that has been corrupted with another substance – either physical, biological or chemical. Their are 3 types of contamination Biological contamination Chemical contamination Physical contamination Biological or Microbiological Contaminants The main ones are bacteria, viruses & parasites. If parasites are big enough, they can actually be seen. Viruses are smaller […]
Food preservation is ”the treatment of food prevent or delay spoilage and destroy or inhabit the growth of pathogenic organisms”. Methods of food preservation 1. High Temperature Pasteurization Ultra heat treatment Sterilization Cooking 2. Low Temperature Refrigerating Freezing 3. Dehydration Removal of moisture (meat, vegetable, fruits, soup) 4. Chemicals Sugar Salt Sulfur dioxide (SO₂) 5. […]
What is food spoilage? Food spoilage means “the original nutritional value, texture and flavor of the food are damaged the food become harmful to people and unsuitable to eat”. As well as food spoilage is defined as “damage or injury to food rendering in unsuitable for human consumption”. Spoilage commences in food as soon as […]
What is food poisoning? Food poisoning is ”an acute illness, which usually occurs within 1 to 36 hours of consuming contaminated or poisonous food or drink”. Symptoms normally last from 1 to 7 days and includes one or more of the followings, Abdominal pain. Vomiting. Fever. Diarrhea. Collapse. Food poisoning may be caused by, Bacteria […]
What is a Food borne Illness? Food borne illness is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, fungi, or viruses. Food borne illnesses are linked to the deaths of an estimated 2 million people annually. Mostly children – and most of these illnesses, […]
A food allergy is ”a condition in which certain foods trigger an abnormal immune response It’s caused by your immune system wrongly recognizing some of the proteins in a food as harmful”. Your body then launches a range of protective measures, including releasing chemicals like histamine, which causes inflammation. Symptoms can occur anywhere from a few […]
Food safety is a ”scientific discipline describing handling, preparation , and storage of food in ways that prevent food borne illnesses”. Why food safety is important? Food Safety is one of the most important topic to talk about these days. If the food safety is not properly done then it can harm the human body from inside or […]
Salads are made with salad vegetables. meat, fish, seafood, game, poultry, eggs, pastas, fruits, nuts, dairy, products, etc… Salads can be served cold, warm, warm & cold combination. Salads are important items in catering, especially in the present era, as they blend well with modern concept of dining. Salads not only act as accompaniments to […]
Botanically speaking, fruit is the part of a plant that develops from ovary of the flower and a sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food. For culinary purpose, fruits can be divided into various groups. Stone Fruits Peaches, Apricots, Cherries, Plums, Avocado using […]
The size to which vegetables are cut may vary according to their use, however the shape does not change. Julienne Thin strips of one inch (1″) of length. Macedoine Dice (cubes) of vegetables 1/2 of an inch (1″). Brunoise Small dice (cubes) of vegetables 1/4 of an inch (1″). Jardiniere Batons of vegetables 1/4 * […]
Fresh vegetables and fruits (perishables) are living organisms. It produce by ovary of the flower. These are edible product of certain plants. Vegetable composition most contains at least 80% water and remainder carbohydrates, proteins, vitamins, minerals & fat squashes. Vegetables are classified according to which part of the plant is eaten. Some vegetables may fall […]
What is cooking? Simple meaning of cooking is raw food converting in to the edible stage from the heat. The reasons for cooking food is to improve, Digestion Texture Taste and Palatability Color and Appearance To kill bacteria and gems Methods of cooking depend on the following principals of cooking is through Radiation, Conduction and […]