Knowledge of Food & Recepies by @cheflakey
The term egg applies not only to those of the hen, but also to the edible eggs of other birds, such as Turkey, Ducks and Guinea foul. This is round or oval shape reproductive body laid by the female of many animals. Containing the developing embryo and its food reserves and protect by shell or […]
Veal is meat of calves slaughtered between 3 and 14 weeks, delicate in flavor, pale grayish white in color, firm and fine-grained, with velvety texture. It has no marbling, and the small amount of fat covering is firm and white. In modern livestock farming, calves bred to yield high-quality veal are raised indoors under controlled temperatures (60°F to […]
There are many different cuts of fish in the whole world. We going to check out some cuts from it. Fillet Cuts of fish free from bones. A round fish yields two fillets. A flat fish yield four fillets. Darne Stake cut from round fish. Steak Thick slice of fish on or off bone. Tronçon […]
Fish is as useful a source of animal protein as meat. The oily fish (sardines, mackerel, herring and salmon) contain fat soluble vitamins (A and D) in their flesh and omega 3 fatty acids. These are saturated fatty acids. The flesh of white fish does not contain any fat. Vitamin A and D are only […]
Purchasing Purchasing is “the process of getting the right product into a facility at the right time and place, plus the amount of goods at the right price and right source. An act of buying. It is a complex activity because it involves a lot of decision making in obtaining the best quality with the […]
What are natural toxins? Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function and toxicity. Some toxins are produced by […]
A microorganism or microbe is “an organism which is microscopic making it too small to be seen by the unaided / naked human eye”. The study of microorganisms is called microbiology. Main types of microorganisms Bacteria Fungi Virus Main factors affecting to growth of microorganisms Temperature Water pH Oxygen Bacteria Shapes of Bacteria Coccus:- Spherical or round shaped. Bacillus:- Rod shaped. Spiral:- […]
What is HACCP? The “Hazard Analysis Critical Control Point” system. This is a powerful product safety management technique. A preventative approach. A proven and structured method for hazard identification and control. “Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to hazard identification, assessment of risk and control. It is used by many […]
What do pets can do? Contaminate food by droppings. Spoil food by eating part of it. Carry the diseases. Main types of pests 1. Insects Flying (adult moths, flies and larvae) Crawing (beetles, weevils and cockroaches) 2. Rodents Mice (field and house) Rats (roof and noway) 3. Birds Pigeons Crows Starlings Gulls 4. Other mammals […]
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 […]