Robert Burns Hotel is available for functions of many occasions and sizes, check out Function Menu of Robert Burns Hotel of Melbourne. To know more please call us on (03) 9417 2233 or visit: http://bit.ly/1eCMSg9
Curing meats involves the addition of salt, sugar, and nitrite or nitrate to meats for the purposes of preservation, flavor, and color. Salt enhances the transport of the cure through the meat while sugar counteracts the harshness of salt. Nitrite or nitrate prevents warmed-over flavor, retards rancidity, and produces the cured-pink color while also having an anti-botulinal effect. There are several methods for applying curing ingredients including dry curing, stitch pumping, artery injection, and needle injection, which is the most common modern method. Curing mixes and times can vary depending on the specific type of cure used.
Groundwater Contamination from Ammonia, Nitrate, & Nitrite: In Search of a R...MECConference
This document discusses groundwater contamination from ammonia, nitrate, and nitrite in the Midwest region, specifically Nebraska, Iowa, Kansas, and Missouri. Agriculture and livestock production are common industries in these states that can contribute to groundwater contamination through pathways like feedlot infiltration and fertilizer application. A 1996 survey found nitrate levels exceeding standards in hundreds of water systems across the Midwest, affecting hundreds of thousands of people. Efforts are underway through education, facility management, monitoring, and technology to minimize the impacts, but a regional approach combining data and knowledge from various sources could help address this persistent problem.
This document discusses the advantages of high pressure processing (HPP) for food products, including the elimination of micro-organisms, increased shelf-life, and supporting clean labels for sliced, diced, cooked products, dry cured products, raw meats, and ready-to-eat meals. HPP allows food companies to innovate through the use of pressure.
This document discusses nitrate contamination in groundwater. It begins by defining nitrate and describing its natural sources. Major sources of nitrate pollution include agricultural runoff from fertilizers, municipal and industrial wastewater, and emissions from automobiles and industries. High levels of nitrate can adversely affect human health by increasing risks of methemoglobinemia and certain cancers. Excess nitrate in aquatic environments can also harm ecosystems by promoting algal blooms and reducing dissolved oxygen levels. The document concludes by outlining several treatment methods for removing nitrate, including biological treatment, reverse osmosis, distillation, electrodialysis, catalytic denitrification, ion exchange, and membrane bioreactors.
This document discusses various fermented foods and the microbes involved in their production. It describes how bread and idli are produced through fermentation using yeasts and lactic acid bacteria. Several fermented milk products are also outlined, including their microbial content and health benefits. The role of microorganisms such as Lactobacillus and Streptococcus in the fermentation of yogurt, cheese, and other foods is explored.
Nitrates and nitrites can cause poisoning if consumed in large quantities. They are commonly found in fertilizers, sewage, drinking water and some foods. In the body, nitrates are converted to nitrites which can bind to hemoglobin and prevent it from carrying oxygen, leading to methemoglobinemia or "blue baby syndrome" in infants. High chronic exposure is linked to increased cancer risk due to formation of nitrosamines. Acute poisoning results in blue skin and other symptoms, while long term effects may include developmental issues. Treatment focuses on removing the source of nitrates and supplying oxygen. Monitoring drinking water and limiting processed meat intake can help prevent nitrate/nitrite poisoning.
Curing meats involves the addition of salt, sugar, and nitrite or nitrate to meats for the purposes of preservation, flavor, and color. Salt enhances the transport of the cure through the meat while sugar counteracts the harshness of salt. Nitrite or nitrate prevents warmed-over flavor, retards rancidity, and produces the cured-pink color while also having an anti-botulinal effect. There are several methods for applying curing ingredients including dry curing, stitch pumping, artery injection, and needle injection, which is the most common modern method. Curing mixes and times can vary depending on the specific type of cure used.
Groundwater Contamination from Ammonia, Nitrate, & Nitrite: In Search of a R...MECConference
This document discusses groundwater contamination from ammonia, nitrate, and nitrite in the Midwest region, specifically Nebraska, Iowa, Kansas, and Missouri. Agriculture and livestock production are common industries in these states that can contribute to groundwater contamination through pathways like feedlot infiltration and fertilizer application. A 1996 survey found nitrate levels exceeding standards in hundreds of water systems across the Midwest, affecting hundreds of thousands of people. Efforts are underway through education, facility management, monitoring, and technology to minimize the impacts, but a regional approach combining data and knowledge from various sources could help address this persistent problem.
This document discusses the advantages of high pressure processing (HPP) for food products, including the elimination of micro-organisms, increased shelf-life, and supporting clean labels for sliced, diced, cooked products, dry cured products, raw meats, and ready-to-eat meals. HPP allows food companies to innovate through the use of pressure.
This document discusses nitrate contamination in groundwater. It begins by defining nitrate and describing its natural sources. Major sources of nitrate pollution include agricultural runoff from fertilizers, municipal and industrial wastewater, and emissions from automobiles and industries. High levels of nitrate can adversely affect human health by increasing risks of methemoglobinemia and certain cancers. Excess nitrate in aquatic environments can also harm ecosystems by promoting algal blooms and reducing dissolved oxygen levels. The document concludes by outlining several treatment methods for removing nitrate, including biological treatment, reverse osmosis, distillation, electrodialysis, catalytic denitrification, ion exchange, and membrane bioreactors.
This document discusses various fermented foods and the microbes involved in their production. It describes how bread and idli are produced through fermentation using yeasts and lactic acid bacteria. Several fermented milk products are also outlined, including their microbial content and health benefits. The role of microorganisms such as Lactobacillus and Streptococcus in the fermentation of yogurt, cheese, and other foods is explored.
Nitrates and nitrites can cause poisoning if consumed in large quantities. They are commonly found in fertilizers, sewage, drinking water and some foods. In the body, nitrates are converted to nitrites which can bind to hemoglobin and prevent it from carrying oxygen, leading to methemoglobinemia or "blue baby syndrome" in infants. High chronic exposure is linked to increased cancer risk due to formation of nitrosamines. Acute poisoning results in blue skin and other symptoms, while long term effects may include developmental issues. Treatment focuses on removing the source of nitrates and supplying oxygen. Monitoring drinking water and limiting processed meat intake can help prevent nitrate/nitrite poisoning.
This document discusses various uses of ingredients such as sweet pepper pods and corned beef extract in meat products. These ingredients are used to enhance flavor, aroma, consistency and color appeal as well as increase product yield when used as extenders. They can also be used for seasoning meat products like ham and chicken ham.
This document discusses charcuterie, which is the French art of preserving meats. It focuses on using forcemeats, which are seasoned and emulsified ground meats, to make items like pâtés, terrines, sausages, and galantines. Key ingredients in forcemeats include meat, fat, binders, seasonings, and curing salts. Important considerations when making forcemeats are the fat to meat ratio, proper emulsification through temperature control, and seasoning. Various types of forcemeats - country style, basic, and mousseline - are described. Terminology related to forcemeats and procedures for making terrines and galantines are also outlined.
The document discusses charcuterie, which includes forcemeats, terrines, pâtés, and sausages. It provides instructions for preparing forcemeats, including maintaining proper temperatures, ratios of ingredients, and equipment. Specific forcemeat preparations like country style, basic, and mousseline are described. Forcemeats can be used to make items like terrines, pâtés, galantines, and ballots. Details are given for preparing and cooking various types of terrines.
The document discusses various methods for preserving meat, including freezing, cooking, drying, chemical preservation, fermentation, irradiation, canning, vacuum packing, and curing. It explains how each method works to inhibit bacterial growth and spoilage by removing water, raising or lowering the temperature, changing the pH, or using other techniques to make the environment inhospitable for microorganisms. The key factors in meat preservation are controlling temperature, moisture level, pH, and atmospheric conditions.
SPOILAGE OF FISH AND MEAT PRODUCTS BY MICROBESparvathy jayesh
Microorganisms play an important role in both the manufacture and spoilage of fish and meat products. Spoilage is caused by the growth of microbes like bacteria and molds which produce undesirable smells and flavors. Approximately 25% of food is lost to microbial spoilage after harvest or slaughter. The microfloral on fresh fish and meat comes from the environment like soil, water and is later contaminated during processing from equipment and handlers. The major spoilage microorganisms of fish include Pseudomonas and those of meat include Bacillus, Clostridium and Pseudomonas. Vacuum packaging increases shelf life by allowing the growth of lactic acid bacteria instead of aerobic spoilage bacteria.
The document discusses plate presentation and garnishing in food service. It emphasizes the importance of visually appealing presentation, with order and balance on the plate. Specific techniques covered include cutting foods attractively, combining complementary colors and textures, using sauces and herbs as garnishes, and arranging focal points on plates. The overall message is that plating should enhance a meal visually and entice diners' appetites.
This document discusses fish spoilage, including the key signs of spoilage to look for, factors that contribute to spoilage, and the three main stages of spoilage: rigor mortis, autolysis, and bacterial invasion/putrefaction. It also outlines the main causes of spoilage: enzymatic, mechanical, and bacterial action as well as chemical decomposition like oxidation. Methods for assessing and limiting spoilage are also summarized.
1. Nitrogen-fixing bacteria convert nitrogen gas from the air into nitrates that can be used by plants and animals.
2. Plants take up nitrates and use them to produce proteins. Animals obtain protein by eating plants or other animals.
3. After death or waste excretion, decomposer bacteria break down organic matter into nitrates, completing the cycle.
The document discusses various types of food additives, their main functions, and common examples. It describes how additives help maintain consistency, improve nutrition, and preserve foods. Colors, emulsifiers, flavors, gelling agents, preservatives, and sweeteners are some of the major categories covered, along with specifics on their uses and potential health impacts. Safety testing is also briefly discussed.
Lecture 5 chemical preservation of foodDavid mbwiga
The document discusses various chemical preservatives that are added to foods to prevent spoilage from microorganisms and undesirable chemical changes, including traditional preservatives like salt and sugar, acids like benzoic and sorbic acid, gaseous preservatives like sulfur dioxide and carbon dioxide, and antioxidants. It provides details on the mechanisms of various preservatives and guidelines for their safe use to extend the shelf life of foods while maintaining quality and safety for consumption. Chemical preservatives are carefully regulated and tested to ensure they are used at appropriate levels and for intended purposes in specific foods.
Food additives are used to preserve foods and improve qualities like taste, but some can be harmful to health. Common harmful additives include sodium nitrite and nitrate used in processed meats which are linked to cancer, and artificial sweeteners aspartame and acesulfame K that may cause neurological and behavioral issues. Flavor enhancers like monosodium glutamate and preservatives like BHA/BHT have also been linked to conditions like headaches, hyperactivity, and cancer.
Food additives are substances added to food to perform specific technological functions like preservation, shelf-life extension, coloration, and flavoring. They come from both natural sources like plants and animals as well as artificial sources using various chemicals. Common types of additives include preservatives, colors, flavors, and nutrients. Food additives are regulated and must be approved as safe for use by governing bodies like the FDA. They are added during processing to improve properties like storage, appearance, flavor, and nutrition.
The document discusses food preservation through cold chain methods. It explains that food preservation aims to retain foods for longer periods without contamination or loss of quality by using techniques like freezing, refrigeration and cold storage. Cold chain ensures temperature-controlled storage and transport of foods from farms to processing to distribution and retail locations to maximize shelf life. Key methods discussed are freezing, refrigeration, pre-cooling and maintaining cold temperatures throughout the supply chain.
Smoking as a preservation and processing method for food, Food preservation, food processing, smoking, meat and meat products, methods of food smoking, application, cold smoking, hot smoking, warm smoking, liquid smoking, food industry and business, offset smokers, upright drum smokers, Vertical water smokers, Propane smokers, Electrical smokers and related health concerns.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Science Text Book characteristics and libraryJerslin Muller
This ppt contains qualities of a good Science Text Book, need for text book, importance of text book, criteria of a science text book, text book analysis, content analysis, Hunter's score card, library, utilization of library.
Exploring_Karnali_Region_of_Nepal_(Food, Culture and People).pptxLincoln University
Largest province in Nepal, Mountain landscape with 47% of an area located above 4000 masl, Characterized by its unique cultural heritage, diverse geography, and traditional farming practices
Traditional Agriculture: Subsistence farming on terraced fields (rice, wheat, millet, bean, potato and barley)
Fruits: Apple, walnut, orange, etc.
Livestock Rearing: Transhumance system of animal husbandry (goats, sheep, and cattle)
Dietary Staples: Rice, lentils, vegetables, and dairy products
Food Preparation: Often prepared using locally grown ingredients with traditional cooking methods
Religious Practices: Hinduism and Buddhism
Social Customs: Strong community bonds, traditional attire and customs are upheld during festivals
Environmental Connection: Respect for nature and reverence for sacred sites
Historical Context: Farming techniques shaped by the region's rugged terrain, climate, and historical interactions
Cultural Influence: Food preferences, agricultural rituals, and farming practices have been influenced by a blend of indigenous traditions, Hindu and Buddhist beliefs, and trade routes
Enhancing Agricultural Practices: Introducing modern farming techniques without compromising traditional values
Access to Education and Resources: Investing in education and providing access to agricultural inputs
Promoting Sustainable Tourism: Leveraging the region's cultural richness and natural beauty
Intersection of culture, agriculture, and tradition
Embracing sustainable development practices and honoring cultural heritage
Enhance the lives of its people while safeguarding their unique way of life
This document discusses various uses of ingredients such as sweet pepper pods and corned beef extract in meat products. These ingredients are used to enhance flavor, aroma, consistency and color appeal as well as increase product yield when used as extenders. They can also be used for seasoning meat products like ham and chicken ham.
This document discusses charcuterie, which is the French art of preserving meats. It focuses on using forcemeats, which are seasoned and emulsified ground meats, to make items like pâtés, terrines, sausages, and galantines. Key ingredients in forcemeats include meat, fat, binders, seasonings, and curing salts. Important considerations when making forcemeats are the fat to meat ratio, proper emulsification through temperature control, and seasoning. Various types of forcemeats - country style, basic, and mousseline - are described. Terminology related to forcemeats and procedures for making terrines and galantines are also outlined.
The document discusses charcuterie, which includes forcemeats, terrines, pâtés, and sausages. It provides instructions for preparing forcemeats, including maintaining proper temperatures, ratios of ingredients, and equipment. Specific forcemeat preparations like country style, basic, and mousseline are described. Forcemeats can be used to make items like terrines, pâtés, galantines, and ballots. Details are given for preparing and cooking various types of terrines.
The document discusses various methods for preserving meat, including freezing, cooking, drying, chemical preservation, fermentation, irradiation, canning, vacuum packing, and curing. It explains how each method works to inhibit bacterial growth and spoilage by removing water, raising or lowering the temperature, changing the pH, or using other techniques to make the environment inhospitable for microorganisms. The key factors in meat preservation are controlling temperature, moisture level, pH, and atmospheric conditions.
SPOILAGE OF FISH AND MEAT PRODUCTS BY MICROBESparvathy jayesh
Microorganisms play an important role in both the manufacture and spoilage of fish and meat products. Spoilage is caused by the growth of microbes like bacteria and molds which produce undesirable smells and flavors. Approximately 25% of food is lost to microbial spoilage after harvest or slaughter. The microfloral on fresh fish and meat comes from the environment like soil, water and is later contaminated during processing from equipment and handlers. The major spoilage microorganisms of fish include Pseudomonas and those of meat include Bacillus, Clostridium and Pseudomonas. Vacuum packaging increases shelf life by allowing the growth of lactic acid bacteria instead of aerobic spoilage bacteria.
The document discusses plate presentation and garnishing in food service. It emphasizes the importance of visually appealing presentation, with order and balance on the plate. Specific techniques covered include cutting foods attractively, combining complementary colors and textures, using sauces and herbs as garnishes, and arranging focal points on plates. The overall message is that plating should enhance a meal visually and entice diners' appetites.
This document discusses fish spoilage, including the key signs of spoilage to look for, factors that contribute to spoilage, and the three main stages of spoilage: rigor mortis, autolysis, and bacterial invasion/putrefaction. It also outlines the main causes of spoilage: enzymatic, mechanical, and bacterial action as well as chemical decomposition like oxidation. Methods for assessing and limiting spoilage are also summarized.
1. Nitrogen-fixing bacteria convert nitrogen gas from the air into nitrates that can be used by plants and animals.
2. Plants take up nitrates and use them to produce proteins. Animals obtain protein by eating plants or other animals.
3. After death or waste excretion, decomposer bacteria break down organic matter into nitrates, completing the cycle.
The document discusses various types of food additives, their main functions, and common examples. It describes how additives help maintain consistency, improve nutrition, and preserve foods. Colors, emulsifiers, flavors, gelling agents, preservatives, and sweeteners are some of the major categories covered, along with specifics on their uses and potential health impacts. Safety testing is also briefly discussed.
Lecture 5 chemical preservation of foodDavid mbwiga
The document discusses various chemical preservatives that are added to foods to prevent spoilage from microorganisms and undesirable chemical changes, including traditional preservatives like salt and sugar, acids like benzoic and sorbic acid, gaseous preservatives like sulfur dioxide and carbon dioxide, and antioxidants. It provides details on the mechanisms of various preservatives and guidelines for their safe use to extend the shelf life of foods while maintaining quality and safety for consumption. Chemical preservatives are carefully regulated and tested to ensure they are used at appropriate levels and for intended purposes in specific foods.
Food additives are used to preserve foods and improve qualities like taste, but some can be harmful to health. Common harmful additives include sodium nitrite and nitrate used in processed meats which are linked to cancer, and artificial sweeteners aspartame and acesulfame K that may cause neurological and behavioral issues. Flavor enhancers like monosodium glutamate and preservatives like BHA/BHT have also been linked to conditions like headaches, hyperactivity, and cancer.
Food additives are substances added to food to perform specific technological functions like preservation, shelf-life extension, coloration, and flavoring. They come from both natural sources like plants and animals as well as artificial sources using various chemicals. Common types of additives include preservatives, colors, flavors, and nutrients. Food additives are regulated and must be approved as safe for use by governing bodies like the FDA. They are added during processing to improve properties like storage, appearance, flavor, and nutrition.
The document discusses food preservation through cold chain methods. It explains that food preservation aims to retain foods for longer periods without contamination or loss of quality by using techniques like freezing, refrigeration and cold storage. Cold chain ensures temperature-controlled storage and transport of foods from farms to processing to distribution and retail locations to maximize shelf life. Key methods discussed are freezing, refrigeration, pre-cooling and maintaining cold temperatures throughout the supply chain.
Smoking as a preservation and processing method for food, Food preservation, food processing, smoking, meat and meat products, methods of food smoking, application, cold smoking, hot smoking, warm smoking, liquid smoking, food industry and business, offset smokers, upright drum smokers, Vertical water smokers, Propane smokers, Electrical smokers and related health concerns.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Science Text Book characteristics and libraryJerslin Muller
This ppt contains qualities of a good Science Text Book, need for text book, importance of text book, criteria of a science text book, text book analysis, content analysis, Hunter's score card, library, utilization of library.
Exploring_Karnali_Region_of_Nepal_(Food, Culture and People).pptxLincoln University
Largest province in Nepal, Mountain landscape with 47% of an area located above 4000 masl, Characterized by its unique cultural heritage, diverse geography, and traditional farming practices
Traditional Agriculture: Subsistence farming on terraced fields (rice, wheat, millet, bean, potato and barley)
Fruits: Apple, walnut, orange, etc.
Livestock Rearing: Transhumance system of animal husbandry (goats, sheep, and cattle)
Dietary Staples: Rice, lentils, vegetables, and dairy products
Food Preparation: Often prepared using locally grown ingredients with traditional cooking methods
Religious Practices: Hinduism and Buddhism
Social Customs: Strong community bonds, traditional attire and customs are upheld during festivals
Environmental Connection: Respect for nature and reverence for sacred sites
Historical Context: Farming techniques shaped by the region's rugged terrain, climate, and historical interactions
Cultural Influence: Food preferences, agricultural rituals, and farming practices have been influenced by a blend of indigenous traditions, Hindu and Buddhist beliefs, and trade routes
Enhancing Agricultural Practices: Introducing modern farming techniques without compromising traditional values
Access to Education and Resources: Investing in education and providing access to agricultural inputs
Promoting Sustainable Tourism: Leveraging the region's cultural richness and natural beauty
Intersection of culture, agriculture, and tradition
Embracing sustainable development practices and honoring cultural heritage
Enhance the lives of its people while safeguarding their unique way of life
Agriculture Market : Global Trends and Forecast Analysis (2023-2032)PriyanshiSingh187645
The global agriculture market is anticipated to grow at a substantial CAGR of 9.60% in the upcoming years. The global agriculture industry was estimated to be worth USD 13.5 billion in 2022 and was expected to be worth USD 25.6 billion by 2030.
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdfRapidLeaks
Fruits, a.k.a, nature’s candy are beneficial for tons of reasons. They’re filled with vitamins and nutrients that are not just healthy but delicious too. And, some have officially been identified as fruits for weight loss, which makes them ideal for any and every kind of diet you are currently experimenting with.
Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdf
Function Menu - Robert Burns Hotel Melbourne
1. FUNCTION MENU
Mediterráneo
TO BEGIN
Selección de embutidos
A selection of cured meats with tomato bread
Ensalada campera
Mediterranean salad with boiled eggs, cucumber, Spanish onion, olives,
asparagus, tomato, honey and mustard vinaigrette
Plato mixto
Ham croquettes
Fried calamari with citrus aioli
Grilled chorizo with apple and thyme compote
FOLLOWED BY
Paella mixta
Paella with seafood and chicken
AND TO FINISH
Churros with hot chocolate
$39 PER HEAD
CONFIRMATION OF ATTENDANCE
Final numbers will be required no later than 48 hours before the start time of your booking.
Charges will be based on confirmed numbers or the actual attendance, whichever is greater.
2. FUNCTION MENU
Mar y Montaña
TO BEGIN
Selección de embutidos
A selection of cured meats with tomato bread,
meat terrine, Spanish dip
Fritura mixta
Cod fritters
Daily special croquettes
Fried calamari with citrus aioli
Gambas al ajillo
Garlic and chilli prawns
FOLLOWED BY
Paella mixta y parrilla de carne
Paella with chicken and seafood
Share board of prime cuts from the grill
Side salad
AND TO FINISH
Churros with hot chocolate
$49 PER HEAD
CONFIRMATION OF ATTENDANCE
Final numbers will be required no later than 48 hours before the start time of your booking.
Charges will be based on confirmed numbers or the actual attendance, whichever is greater.
3. FUNCTION MENU
Menu Especial
TO BEGIN
Selección de embutidos
A selection of cured meats with tomato bread,
meat terrine, Spanish dip
Plato de queso
Selection of our Spanish cheeses
Fritura mixta
Daily special croquettes
Beer battered prawns with romesco sauce
Fried calamari with citrus aioli
Pimientos del piquillo
Piquillo peppers stuffed with seafood and saffron sauce
FOLLOWED BY
Our Chef’s selection of paellas and
Rib Eye with roasted potatoes
Side salad
AND TO FINISH
Selección de postres del chef
Chef’s dessert selection
$59 PER HEAD
CONFIRMATION OF ATTENDANCE
Final numbers will be required no later than 48 hours before the start time of your booking.
Charges will be based on confirmed numbers or the actual attendance, whichever is greater.