Drying is an ancient method of fish preservation that removes water from fish to inhibit spoilage. The document discusses drying various types of fish in Bangladesh, including Mola carplet and river prawn. It describes the drying procedure of collecting, sorting, washing and sun drying fish for 2 days. Finally, it provides recipes for veggies with dried prawn, spicy dried prawn mash, and bouillabaisse with dried Mola fish.
Drying is an ancient method of fish preservation that removes water from fish to inhibit spoilage. The document discusses drying various species of fish in Bangladesh, including Mola carplet and river prawn. It describes the drying procedure of collecting, sorting, washing and sun drying fish for 2 days. Finally, it provides recipes for veggies with dried prawn, spicy dried prawn mash, and bouillabaisse with dried Mola fish.
Principles and methods for food preservationMicrobiology
The document discusses principles and methods for food preservation. It explains that food preservation prevents spoilage by removing microorganisms, inactivating enzymes, and removing insects and rodents. Common preservation methods include dehydration (removing moisture through sun drying), lowering temperature through refrigeration and freezing, increasing temperature through pasteurization and sterilization, and using preservatives like salt, sugar, and chemicals. Specific preservation techniques are provided for items like methi, potato chips, peas, and various fruits and vegetables.
Principles And Methods For Food PreservationMohit Jindal
The document discusses principles and methods for food preservation. It explains that food preservation prevents spoilage by removing microorganisms, inactivating enzymes, and removing insects and rodents. Common preservation methods include dehydration, lowering temperature through refrigeration or freezing, increasing temperature through pasteurization or sterilization, and using preservatives like salt, sugar, or chemicals. Specific preservation techniques are outlined for items like potatoes, peas, and greens through methods like sun drying, blanching, and freezing. The goal of preservation is to retain a food's quality, nutrients, and extend its safe storage lifespan.
1) The document describes 5 value-added products that can be created from oyster mushrooms and the process for making each product: pickled oyster mushrooms, oyster mushroom jerky, oyster mushroom powder, oyster mushroom soup, and oyster mushroom biscuits.
2) For each product, the ingredients, preparation steps, and potential health benefits are outlined.
3) The products are intended to be sold commercially, and production costs for marketing each item are presented.
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.
The document provides recipes for various fish dishes including fish burgers, tuna ham, fish lumpia, fish kropeck, fish nuggets, crusty fishwiches, gluten preparation, lumpia wrappers, fish balls, rellanong bangus, fish salad, squid rings, and instructions for deboning bangus (milkfish). The recipes include lists of ingredients and step-by-step procedures for preparing each dish.
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.
3.
a) Baking - Cake, Pizza
b) Steaming - Fish, Dumplings
c) Deep frying - French fries, Samosa
Drying is an ancient method of fish preservation that removes water from fish to inhibit spoilage. The document discusses drying various types of fish in Bangladesh, including Mola carplet and river prawn. It describes the drying procedure of collecting, sorting, washing and sun drying fish for 2 days. Finally, it provides recipes for veggies with dried prawn, spicy dried prawn mash, and bouillabaisse with dried Mola fish.
Drying is an ancient method of fish preservation that removes water from fish to inhibit spoilage. The document discusses drying various species of fish in Bangladesh, including Mola carplet and river prawn. It describes the drying procedure of collecting, sorting, washing and sun drying fish for 2 days. Finally, it provides recipes for veggies with dried prawn, spicy dried prawn mash, and bouillabaisse with dried Mola fish.
Principles and methods for food preservationMicrobiology
The document discusses principles and methods for food preservation. It explains that food preservation prevents spoilage by removing microorganisms, inactivating enzymes, and removing insects and rodents. Common preservation methods include dehydration (removing moisture through sun drying), lowering temperature through refrigeration and freezing, increasing temperature through pasteurization and sterilization, and using preservatives like salt, sugar, and chemicals. Specific preservation techniques are provided for items like methi, potato chips, peas, and various fruits and vegetables.
Principles And Methods For Food PreservationMohit Jindal
The document discusses principles and methods for food preservation. It explains that food preservation prevents spoilage by removing microorganisms, inactivating enzymes, and removing insects and rodents. Common preservation methods include dehydration, lowering temperature through refrigeration or freezing, increasing temperature through pasteurization or sterilization, and using preservatives like salt, sugar, or chemicals. Specific preservation techniques are outlined for items like potatoes, peas, and greens through methods like sun drying, blanching, and freezing. The goal of preservation is to retain a food's quality, nutrients, and extend its safe storage lifespan.
1) The document describes 5 value-added products that can be created from oyster mushrooms and the process for making each product: pickled oyster mushrooms, oyster mushroom jerky, oyster mushroom powder, oyster mushroom soup, and oyster mushroom biscuits.
2) For each product, the ingredients, preparation steps, and potential health benefits are outlined.
3) The products are intended to be sold commercially, and production costs for marketing each item are presented.
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.
The document provides recipes for various fish dishes including fish burgers, tuna ham, fish lumpia, fish kropeck, fish nuggets, crusty fishwiches, gluten preparation, lumpia wrappers, fish balls, rellanong bangus, fish salad, squid rings, and instructions for deboning bangus (milkfish). The recipes include lists of ingredients and step-by-step procedures for preparing each dish.
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.
3.
a) Baking - Cake, Pizza
b) Steaming - Fish, Dumplings
c) Deep frying - French fries, Samosa
The document discusses proper food preparation techniques and maintaining kitchen hygiene. It provides guidelines for writing recipes with accurate ingredient measurements and cooking instructions. Various cooking methods are described like boiling, frying, baking, etc. along with their appropriate temperatures. The importance of using proper equipment and fresh ingredients is emphasized. Finally, tips are given for adopting carefulness in cooking like minimizing vitamin loss, avoiding cross-contamination, and keeping a clean kitchen.
- The document provides recipes and meal ideas for students living in university accommodation. It includes recipes for breakfast smoothies, leek and potato soup, spinach and sweet potato curry, oven-baked red pepper risotto, spaghetti bolognese, student stir-fry, chilli con carne, chicken fajitas, vegetable moussaka, fish parcels, and apple pie. The recipes aim to be quick, easy, affordable and nutritious options for students.
EXPERIENTIAL LEARNING PROGRAMME
On “Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing)”
REPORT By Vikas Tiwari (UUHF/16031)
COLLEGE OF HORTICULTURE
V.C.S.G. UTTARAKHAND
UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123
in Partial fulfillment of the requirements for the course
of “Horticulture Work Experience” B.Sc. Horticulture (Hons.)
4th year- May 2020
EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance.
EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work.
The Main Objectives of EL
• To promote professional skills and knowledge through hands on experience.
• To build confidence and ability to work in project mode.
• To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year.
• Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become “Job Providers rather than Job Seekers”.
This recipe comes from Europe. it's the very popular food on the Europe countries In Australia, the lamb roast is considered to be the national dish. Nowadays It's become very popular in Bangladesh also.
This document outlines a menu for 4 people with a budget of 20 euros. It includes a salad starter made of lettuce, tomatoes, corn, cucumber, tuna, olive oil, salt, and vinegar for 3.20 euros. The main dish is noodles with chicken and vegetables like peppers, carrots, green onions, courgette, and soy sprouts cooked in soy sauce and sunflower oil for 5.85 euros. The dessert is a strawberry mousse with whipped cream, egg whites, sugar, and M&M's chocolate candies for 2.80 euros, bringing the total cost to 11.85 euros, under the 20 euro budget.
Here are the materials and ingredients needed to cure salted eggs for tomorrow's laboratory:
- 8 fresh chicken or duck eggs
- 4 cups water
- 1 1/2 cups coarse salt
- Wide mouth glass jar or container
- Small bowl or sealed plastic bag filled with salt
I have gathered the eggs, water, salt, jar and small bowl. The eggs have been washed and dried. Tomorrow I will dissolve the salt in the water to make a saturated brine solution, submerge the eggs in the solution in the jar, and cure them for 18-21 days as instructed. Please let me know if you need anything else in preparation for the lab.
Procedure Text_Food Recipes_Bahasa Inggris Kelas IX.pptxNelaRachmanda1
The document provides instructions for making scrambled eggs without milk. It begins with an introduction stating the goal of making scrambled eggs without milk. It then lists the ingredients and tools needed, which include eggs, oil or butter, salt, pepper, and cooking utensils. The main part of the document consists of 9 sequential steps to make the scrambled eggs, using language features common in procedure texts like simple present tense verbs, imperative sentences, and adverbial phrases of sequence.
This document provides a recipe for Tom Yum Gung (Spicy and Sour Prawn Soup) that serves 4 people. It lists the ingredients needed which include river prawns, prawn stock, mushrooms, chilies, lemongrass, fish sauce, coconut cream, galangal, lime juice, coriander roots and leaves, and kaffir lime leaves. The directions explain how to make the prawn stock and shrimp paste. It then describes how to make the clear soup by bringing the stock to a boil and adding aromatics and ingredients like prawns, chili, and lime. The creamy soup variation adds coconut milk earlier in the cooking process.
Major value added products from vegetable and by products managementDipikaKaushik2
This document provides information about a course on value addition and management of waste from vegetable processing industries. It discusses major value added products from vegetables including freezing of vegetables and juices. It also describes the preparation of various vegetable products like chutneys, pickles and tomato products. Finally, it covers management of waste from vegetable processing industries including waste generation, treatment and utilization of vegetable wastes.
Major value added products from vegetable and by products managementDipikaKaushik2
1. The document discusses major value-added products from vegetables including freezing of vegetables and juices. It provides details on the processing steps for freezing beans, carrots, peas and cauliflower.
2. It also discusses the preparation of different vegetable-based chutneys and pickles including cucumber, green chili, and tomato pickles. Processing steps and ingredients are outlined.
3. Additional tomato products covered include tomato paste, sauce, soup mix, and dehydrated tomatoes. A flow sheet is provided for tomato paste production.
The ONIE Project has a great and easy to make cucumber salad recipe that is great for the whole family. Follow along and find out some great cucumber facts as well.
This document summarizes procedures for making ginger fish and fruit punch. For the ginger fish, the procedure involves cleaning and seasoning a fish, then frying it in oil with ginger and soy sauce. For the fruit punch, it involves dissolving gelatin in boiling water, then combining it with pineapple juice, orange juice, ice cubes, and cold water. The document then provides multiple choice questions to test comprehension of the procedures.
This recipe provides instructions for making a healthy version of ramen noodles in the microwave using chicken broth, mixed vegetables, chicken, green onions, soy sauce, and sriracha sauce. The recipe calls for crushing ramen noodles and adding them to a microwavable bowl along with the other ingredients. The mixture is then microwaved for 5 minutes with stirring halfway through, and topped with soy sauce and sriracha before serving.
The document discusses various methods of cooking, including moist methods like boiling, simmering, poaching, stewing, steaming, pressure cooking and blanching. It also discusses dry heat methods such as grilling, pan broiling, baking, and fats as a medium of cooking including sautéing, shallow frying and deep fat frying. It provides details on the process involved, foods commonly cooked with each method, and advantages and disadvantages. It also briefly introduces microwave heating as a method where electromagnetic waves are absorbed by food to heat it quickly without a heat transfer medium.
The document discusses various methods of cooking, including moist methods like boiling, simmering, poaching, stewing, steaming, pressure cooking and blanching. It also discusses dry heat methods such as grilling, pan broiling, baking, and fats as a medium of cooking including sautéing, shallow frying and deep fat frying. It provides details on the process involved, foods commonly cooked with each method, and advantages and disadvantages. It also briefly introduces microwave heating as a method where electromagnetic waves are absorbed by food to heat it quickly without a heat transfer medium.
This document provides instructions for making vegetable pickles. It lists the objectives of learning about pickling procedures and defining pickling. A flowchart outlines the pickling process which includes securing raw materials, preparing and slicing vegetables, sterilizing jars, making a pickling solution, packaging and labeling jars, and storing the pickled vegetables. Specific instructions are given for pickling vegetables like sayote, carrots, string beans, bell peppers, and ampalaya according to this process.
The document discusses proper food preparation techniques and maintaining kitchen hygiene. It provides guidelines for writing recipes with accurate ingredient measurements and cooking instructions. Various cooking methods are described like boiling, frying, baking, etc. along with their appropriate temperatures. The importance of using proper equipment and fresh ingredients is emphasized. Finally, tips are given for adopting carefulness in cooking like minimizing vitamin loss, avoiding cross-contamination, and keeping a clean kitchen.
- The document provides recipes and meal ideas for students living in university accommodation. It includes recipes for breakfast smoothies, leek and potato soup, spinach and sweet potato curry, oven-baked red pepper risotto, spaghetti bolognese, student stir-fry, chilli con carne, chicken fajitas, vegetable moussaka, fish parcels, and apple pie. The recipes aim to be quick, easy, affordable and nutritious options for students.
EXPERIENTIAL LEARNING PROGRAMME
On “Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing)”
REPORT By Vikas Tiwari (UUHF/16031)
COLLEGE OF HORTICULTURE
V.C.S.G. UTTARAKHAND
UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123
in Partial fulfillment of the requirements for the course
of “Horticulture Work Experience” B.Sc. Horticulture (Hons.)
4th year- May 2020
EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance.
EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work.
The Main Objectives of EL
• To promote professional skills and knowledge through hands on experience.
• To build confidence and ability to work in project mode.
• To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year.
• Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become “Job Providers rather than Job Seekers”.
This recipe comes from Europe. it's the very popular food on the Europe countries In Australia, the lamb roast is considered to be the national dish. Nowadays It's become very popular in Bangladesh also.
This document outlines a menu for 4 people with a budget of 20 euros. It includes a salad starter made of lettuce, tomatoes, corn, cucumber, tuna, olive oil, salt, and vinegar for 3.20 euros. The main dish is noodles with chicken and vegetables like peppers, carrots, green onions, courgette, and soy sprouts cooked in soy sauce and sunflower oil for 5.85 euros. The dessert is a strawberry mousse with whipped cream, egg whites, sugar, and M&M's chocolate candies for 2.80 euros, bringing the total cost to 11.85 euros, under the 20 euro budget.
Here are the materials and ingredients needed to cure salted eggs for tomorrow's laboratory:
- 8 fresh chicken or duck eggs
- 4 cups water
- 1 1/2 cups coarse salt
- Wide mouth glass jar or container
- Small bowl or sealed plastic bag filled with salt
I have gathered the eggs, water, salt, jar and small bowl. The eggs have been washed and dried. Tomorrow I will dissolve the salt in the water to make a saturated brine solution, submerge the eggs in the solution in the jar, and cure them for 18-21 days as instructed. Please let me know if you need anything else in preparation for the lab.
Procedure Text_Food Recipes_Bahasa Inggris Kelas IX.pptxNelaRachmanda1
The document provides instructions for making scrambled eggs without milk. It begins with an introduction stating the goal of making scrambled eggs without milk. It then lists the ingredients and tools needed, which include eggs, oil or butter, salt, pepper, and cooking utensils. The main part of the document consists of 9 sequential steps to make the scrambled eggs, using language features common in procedure texts like simple present tense verbs, imperative sentences, and adverbial phrases of sequence.
This document provides a recipe for Tom Yum Gung (Spicy and Sour Prawn Soup) that serves 4 people. It lists the ingredients needed which include river prawns, prawn stock, mushrooms, chilies, lemongrass, fish sauce, coconut cream, galangal, lime juice, coriander roots and leaves, and kaffir lime leaves. The directions explain how to make the prawn stock and shrimp paste. It then describes how to make the clear soup by bringing the stock to a boil and adding aromatics and ingredients like prawns, chili, and lime. The creamy soup variation adds coconut milk earlier in the cooking process.
Major value added products from vegetable and by products managementDipikaKaushik2
This document provides information about a course on value addition and management of waste from vegetable processing industries. It discusses major value added products from vegetables including freezing of vegetables and juices. It also describes the preparation of various vegetable products like chutneys, pickles and tomato products. Finally, it covers management of waste from vegetable processing industries including waste generation, treatment and utilization of vegetable wastes.
Major value added products from vegetable and by products managementDipikaKaushik2
1. The document discusses major value-added products from vegetables including freezing of vegetables and juices. It provides details on the processing steps for freezing beans, carrots, peas and cauliflower.
2. It also discusses the preparation of different vegetable-based chutneys and pickles including cucumber, green chili, and tomato pickles. Processing steps and ingredients are outlined.
3. Additional tomato products covered include tomato paste, sauce, soup mix, and dehydrated tomatoes. A flow sheet is provided for tomato paste production.
The ONIE Project has a great and easy to make cucumber salad recipe that is great for the whole family. Follow along and find out some great cucumber facts as well.
This document summarizes procedures for making ginger fish and fruit punch. For the ginger fish, the procedure involves cleaning and seasoning a fish, then frying it in oil with ginger and soy sauce. For the fruit punch, it involves dissolving gelatin in boiling water, then combining it with pineapple juice, orange juice, ice cubes, and cold water. The document then provides multiple choice questions to test comprehension of the procedures.
This recipe provides instructions for making a healthy version of ramen noodles in the microwave using chicken broth, mixed vegetables, chicken, green onions, soy sauce, and sriracha sauce. The recipe calls for crushing ramen noodles and adding them to a microwavable bowl along with the other ingredients. The mixture is then microwaved for 5 minutes with stirring halfway through, and topped with soy sauce and sriracha before serving.
The document discusses various methods of cooking, including moist methods like boiling, simmering, poaching, stewing, steaming, pressure cooking and blanching. It also discusses dry heat methods such as grilling, pan broiling, baking, and fats as a medium of cooking including sautéing, shallow frying and deep fat frying. It provides details on the process involved, foods commonly cooked with each method, and advantages and disadvantages. It also briefly introduces microwave heating as a method where electromagnetic waves are absorbed by food to heat it quickly without a heat transfer medium.
The document discusses various methods of cooking, including moist methods like boiling, simmering, poaching, stewing, steaming, pressure cooking and blanching. It also discusses dry heat methods such as grilling, pan broiling, baking, and fats as a medium of cooking including sautéing, shallow frying and deep fat frying. It provides details on the process involved, foods commonly cooked with each method, and advantages and disadvantages. It also briefly introduces microwave heating as a method where electromagnetic waves are absorbed by food to heat it quickly without a heat transfer medium.
This document provides instructions for making vegetable pickles. It lists the objectives of learning about pickling procedures and defining pickling. A flowchart outlines the pickling process which includes securing raw materials, preparing and slicing vegetables, sterilizing jars, making a pickling solution, packaging and labeling jars, and storing the pickled vegetables. Specific instructions are given for pickling vegetables like sayote, carrots, string beans, bell peppers, and ampalaya according to this process.
Similar to DIMSUM-FOOD ANALYSIS-GROUP billinguak 1.pptx (20)
Case Method Power Point Topic Instrumental Chemistry PhysicsLamsyahAbdilhafiz
This case method discusses the use of Fourier transform infrared spectroscopy (FTIR) to analyze organic materials. Two journal articles are summarized. The first article describes analyzing lumbricus rubellus, an earthworm, using FTIR to observe changes in its chemical structure from heating. Samples were heated to varying temperatures and their FTIR spectra were compared. The second article details developing and validating an FTIR method for identifying and quantifying metformin hydrochloride in pharmaceutical tablets. The method was tested for accuracy, precision, linearity, and other validation parameters. Both articles demonstrate how FTIR can be used to characterize organic materials and compounds.
4. Background
Frozen food (frozen food) is the
process of preserving food products
by changing almost all of the water
content in product into ice. The frozen
state causes microbiological activity
and enzymes are inhibited so that the
shelf life of the product becomes long.
Product Frozen food still has a shelf
life or energy limit save. At a certain
period of time the product can still be
accepted, whatever that is color,
taste, texture and shape.
One example of frozen food is
dimsum. Dimsum is a snack that
originates from China. This food is
usually eaten as breakfast or a
midday snack... Dimsum is divided
into two, namely fried and steamed
dimsum. Steamed ones are usually
served in bamboo containers, with
the aim of keeping them warm
when eaten.
9. 1. Mix ingredients such as finely chopped chicken fillet with chopped
peeled shrimp.
2. Then add the clam ear mushrooms which are soaked in water. Next
add the scallions and the sliced white part. Also add seasoning sugar,
pepper, sesame oil. As finishing, add starch, knead.
3. After that, take the dumpling skin and the grated carrot. Stir well.
4. Next, take a spoonful of dough, place a piece of wonton skin.
5. Then shape into a bowl and sprinkle some chopped carrots on top. Do
the dough until it runs out.
6. Steam the dimsum for about 15 minutes, remove from heat
7. Serve while warm with hot sauce.
How to Make Chicken Dimsum
10. How to Make Dimsum Sauce
1. Boil 2 cloves of garlic and grind it.
2. Thinly slice the red chilies and remove the seeds.
3. Then, boil 300 ml of water, add the chilies and garlic, add salt and
sugar, then wait for it to boil.
4. Lastly, prepare the cornstarch solution, pour it in, to thicken the sauce
16. A. FOOD SAFETY
B. Food Safety
Analysis on Dim
Sum Production
C. Sanitation D.
Create unique and
attractive
promotions
● Marketing
● Food Safety and Sanitation
A. Marketing through
social media
B. Collaborate with
delivery service
providers
C. Endorse using
influencers or
influential people
D. Create unique and
attractive promotions
