Alvin's Iquiry
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Cooking food makes it easier to eat and digest by softening tissues and starch. Cooking thoroughly kills bacteria by heating them, so rare or undercooked foods can still contain harmful bacteria. To be safe, thoroughly cook foods until bacteria are killed to avoid potential food poisoning.
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Here are the answers:
1. Steaming would be a suitable method of cooking for your sick grandmother as it is a gentle method that retains nutrients and is easy to digest. Steaming also does not require much effort or attention during cooking.
2. If your pressure cooker is not building up pressure effectively, it could be because the safety valve is clogged or the gasket is worn out.
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- It identifies starch and protein as major constituents in flour and describes how their structures are altered through processes like gelatinization and denaturation during cooking.
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My inquiry
Raisins have the least amount of vitamins at 0.046, while apples have the most at 98 vitamins. Strawberries, starfruit, and raspberries contain moderate amounts of vitamins ranging from 17 to 41. Prickly pears, bananas, boysenberries, and pineapples contain larger amounts between 64 and 96 vitamins.
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Zoe is inquiring about seeds and wants to learn where they come from, how they form, and which ones are edible. Not all seeds are edible, as only certain seeds from plants like beans, lentils, peas, and nuts can be eaten. Seeds come from flowers or fruits and help new plants grow by protecting the seeds inside the fruit until they can spread and form into more plants.
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Here are the answers:
1. Steaming would be a suitable method of cooking for your sick grandmother as it is a gentle method that retains nutrients and is easy to digest. Steaming also does not require much effort or attention during cooking.
2. If your pressure cooker is not building up pressure effectively, it could be because the safety valve is clogged or the gasket is worn out.
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a) Baking - Cake, Pizza
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Baking, sautéing, frying and braising are various cooking methods that use dry or wet heat. Baking uses dry heat in an oven to cook various foods evenly. It results in a firm exterior and soft interior. Sautéing cooks foods quickly in a small amount of hot oil over high heat, browning them while retaining moisture and flavor. Frying involves cooking foods completely submerged or partially submerged in hot oil, resulting in a crispy exterior. Different types of frying include shallow frying and deep frying.
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The document discusses various methods of cooking, including moist heat methods like boiling, simmering, poaching, stewing, and steaming. It also discusses dry heat methods like grilling, roasting, baking, and different types of cooking with fats like sautéing, shallow frying, and deep frying. Additionally, it covers microwave heating and pressure cooking. For each method, it provides details on the process and highlights advantages and disadvantages in terms of nutrient retention, cooking time, and equipment needs.
Cooking method
Cooking is the art of preparing food using heat. There are various cooking methods that apply heat through different mediums like dry heat, fat, or liquid. Some common cooking methods are baking, which uses dry heat in an oven; sautéing, which cooks food in a small amount of hot fat in a pan; and boiling or steaming, which use liquid like water as the heating medium. Each cooking method transforms ingredients in different ways depending on the source and level of heat applied.
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This document provides information on the process of pickling foods. It begins with a brief history and definition of pickling, noting it is an ancient food preservation method involving soaking foods in brine or vinegar. It then discusses the key materials used - salt, vinegar, spices and water. The document outlines different pickling methods including dry salting, fermentation in brine, and using salt. It provides details on the pickling process and packaging methods. Finally, it gives some popular pickle brands and an example recipe for lime pickle.
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The document summarizes key points about cooking methods and chemistry:
- It discusses two methods of tenderizing meat: hanging meat to age and using mechanical or chemical actions like beating or marinating.
- It explains how a pressure cooker works by raising the pressure above atmospheric pressure, increasing the boiling point of water and allowing food to cook faster while retaining more nutrients.
- It identifies starch and protein as major constituents in flour and describes how their structures are altered through processes like gelatinization and denaturation during cooking.
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Heat causes molecular changes in foods that can alter texture, flavor and appearance. When proteins are heated, they undergo coagulation and denaturation, becoming firmer. Carbohydrates may caramelize or gelatinize with heat. Fats can melt or break down if overheated. Water can evaporate or boil from foods with increasing temperature. Understanding these molecular changes allows cooks to control results.
Fish sausages
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Nutrients often diminish as soon as they are picked from farm till they reach consumer and decline till they are eaten.
In this presentation we will look into various unit operations and how they affect level of nutrition in Finished Goods.
Let's have a look on some Do's and Dont's for technical professional as well consumer.
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Raisins have the least amount of vitamins at 0.046, while apples have the most at 98 vitamins. Strawberries, starfruit, and raspberries contain moderate amounts of vitamins ranging from 17 to 41. Prickly pears, bananas, boysenberries, and pineapples contain larger amounts between 64 and 96 vitamins.
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The document discusses healthy eating and junk food. It asks questions about what healthy means, what junk food is, and why healthy food comes up first when purging. It then provides answers, defining healthy as eating 5 servings of fruits and vegetables daily with an active lifestyle. Junk food is described as highly processed foods high in sugar, salt, and saturated fat but low in nutrients. The document encourages eating fruits like apples and kiwi.
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The document discusses healthy eating and junk food. It asks questions about what healthy means, what junk food is, and why healthy food comes up first when purging. It then provides answers, defining healthy as eating 5 servings of fruits and vegetables daily with an active lifestyle. Junk food is described as highly salty, sugary, or fatty foods with little nutritional value. The document encourages eating fruits like apples and kiwi.
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Eating five servings of fruits and vegetables per day provides the body with important vitamins, minerals, and other nutrients that help cuts and wounds heal more quickly and support overall health and well-being.
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This document discusses how junk food can negatively impact the body by making one fat and unhealthy if consumed in large quantities. While eating some junk food in moderation may be okay, the body functions best when fueled by healthy foods like fruits and vegetables that should be eaten daily in amounts of 5 servings each.
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This document discusses food sanitation and safety. It defines healthy food and explains the difference between food safety and food sanitation. Food safety refers to how food is handled to prevent illness, while food sanitation is the cleanliness of equipment and facilities. The document then provides principles of safe food handling including cleaning, separating foods, properly cooking and chilling foods. It also discusses various food preservation methods like drying, refrigeration, vacuum packing, salting, sugar curing, smoking, pickling, canning and jellying.
Process of cooking 2003
The document discusses various dry heat and moist heat cooking methods. It defines two main categories of cooking methods - dry heat which does not use water (baking, steaming, grilling, roasting) and moist heat which uses liquid (boiling, stewing, shallow frying, deep frying, barbequing, poaching). Each method is then described in more detail including how it works and examples of foods suited for that method.
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All food changes over time due to the natural processes of microbial activity, enzymes, oxidation, and mould growth. If left uncontrolled, these processes can cause food to spoil and become harmful or unpleasant to eat. Bacteria, yeasts and moulds are microorganisms that can contaminate foods and accelerate spoilage in warm, moist environments. Proper food handling and storage techniques are necessary to preserve foods and control these microorganisms and chemical processes to prevent foodborne illness.CULTURED EATING- Healthy Fermented Foods
SUBSCRIBE TO A LIFE OF CLEAN EATING Most high-energy people such as athletes and those who are more Clean eating goes beyond a special diet that you might adapt for weight loss and a healthier lifestyle. It’s actually a lifestyle that brings a creative approach in choosing the food you eat.
Cooking of food
This document provides an overview of different cooking methods including moist heat methods like boiling, steaming, and stewing as well as dry heat methods like frying, roasting, grilling, and baking. It discusses the objectives of cooking food and the effects of heat on different food components like proteins, starches, sugars, cellulose, and fats. For each cooking method, it provides some general rules and guidelines. It also discusses pressure cooking as a way to rapidly gain flavor while retaining nutrients in a time efficient manner using less fuel.
Food Preservation Drying, Salting and Freezing.ppt
1. The document discusses different traditional ways of preserving meat used by grandparents, such as sun drying meat to make itag, smoking meat to make kiniing, and soaking meat in salt to make inasinan.
2. It then explains various methods of food preservation like drying, salting, freezing, smoking, pickling, and canning. These methods work by slowing bacterial growth and enzyme activity to extend the shelf life of foods.
3. The learners are expected to define food preservation, explain different preservation methods, and identify the health benefits of preservation.
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Alvin's Iquiry
- 1. MY INQUIRY I want to learn About cooking food
- 2. Why food needs to be cooked? Cooking softens tissues. This makes the food easier to chew, swallow and digest. For example, cooked meat, especially if it is stewed, is easy to eat and digest. Starchy foods, too, are more digestible after cooking. In the cooking process, starch granules swell and gelatinize, forming a paste for digestive juices to act on
- 3. How to be safe when your cooking? When food is thoroughly cooked, the heat kills food poisoning bacteria by cooking them too. Therefore, in foods which are not thoroughly cooked, e.g. rare beef or a poorly cooked omelets, it is obvious that bacteria will survive the cooking process. What is less well known is that some food poisoning bacteria can even survive very high temperatures.
- 4. The End