Powerpoint presentation of "Poultry" in Principles of food production (.
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Powerpoint presentation of "Sauces" in Principles of food production (.
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Powerpoint presentation of "Sauces" in Principles of food production (.
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Meat : Structure, Composition and Characteristics.Umesh Maskare
Meat - General introduction about meat, production and consumption in all over the World, its Complete structure and Composition with data and Characteristic Properties.
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
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Powerpoint presentation of "Soups" in Principles of food production.
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Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. From the nutritional point of view, meat's importance is derived from its high quality protein, containing all essential amino acids and it's highly bio available minerals and vitamins.
Beef cuts its helps you to know the Different types of cutting style,serving style where are there comes from mean which part of the body meat,and there protin and nutrition facts
Meat has been the part of human diet since ages. this presentation has all the required information for a person regarding meat from its chemistry to its production.
Meat : Structure, Composition and Characteristics.Umesh Maskare
Meat - General introduction about meat, production and consumption in all over the World, its Complete structure and Composition with data and Characteristic Properties.
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
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Powerpoint presentation of "Soups" in Principles of food production.
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Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. From the nutritional point of view, meat's importance is derived from its high quality protein, containing all essential amino acids and it's highly bio available minerals and vitamins.
Beef cuts its helps you to know the Different types of cutting style,serving style where are there comes from mean which part of the body meat,and there protin and nutrition facts
Meat has been the part of human diet since ages. this presentation has all the required information for a person regarding meat from its chemistry to its production.
Introduction about quail
Advantages of quail farming
Housing
Feeding
Egg and meat production
Nutrient content in egg and meat
Incubation and hatching
Chicks management
Quail diseases and its management
Centers for parent quails and interesting facts about quail etc.,
Powerpoint presentation of "Egg Basic" in Principles of food production (.
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Powerpoint presentation of "Vegetables" in Principles of food production (.
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Powerpoint presentation of "Rice and Other Grains" in Principles of food production (.
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Powerpoint presentation of "Fruits" in Principles of food production (.
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Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
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Powerpoint presentation of "Potato" in Principles of food production (.
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Powerpoint presentation of "Pasta" in Principles of food production (.
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Powerpoint presentation of "Moist Heat Cooking Method" in Principles of food production
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Powerpoint presentation of "Butchery" in Principles of food production (.
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Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
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Powerpoint presentation of "Cooking Techniques" in Principles of food production (.
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Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
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Powerpoint presentation of "Stocks" in Principles of food production.
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Knives powerpoint presentation in principles of food production.
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Intro to principles of food production powerpoint presentation in food production.
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Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Safalta Digital marketing institute in Noida, provide complete applications that encompass a huge range of virtual advertising and marketing additives, which includes search engine optimization, virtual communication advertising, pay-per-click on marketing, content material advertising, internet analytics, and greater. These university courses are designed for students who possess a comprehensive understanding of virtual marketing strategies and attributes.Safalta Digital Marketing Institute in Noida is a first choice for young individuals or students who are looking to start their careers in the field of digital advertising. The institute gives specialized courses designed and certification.
for beginners, providing thorough training in areas such as SEO, digital communication marketing, and PPC training in Noida. After finishing the program, students receive the certifications recognised by top different universitie, setting a strong foundation for a successful career in digital marketing.
2. COMPOSITION AND STRUCTURECOMPOSITION AND STRUCTURE
Muscle tissue consist of three major
components:
Water – 75%
Protein – 20%
Fat – up to 5%
Carbohydrates – small quantities.
MUSCLE FIBERS – are bound together in bundles
by connective tissue.
3. MATURITY AND TENDERNESSMATURITY AND TENDERNESS
Use or exercise of the muscle
Maturity or age of the animal or bird
Free-range chickenFree-range chicken - are those allowed to move around freely and eat outdoors in a more natural
environment. And raised without various chemical growth enhancers or without certain antibiotics.
Light Meat and Dark Meat - chicken and turkey
Are divided into two parts;
Light meat – breast and wings: less fat, less connective tissue, cooks faster.
Dark meat – legs (drumsticks and thighs) : more fat, more connective tissue, takes longer to cook.
INSPECTIONINSPECTION –
A guarantee of wholesomeness
Indicated by a round stamp
Required by law
GRADINGGRADING
Based on quality
Indicated by a shield stamp and letter grade
Not required by law.
*U.S. grades are A,B, and C ( a being the best ), they are based on:
Shape of carcass
Amount of flesh
Amount of fat
Pinfeathers
Skin tears, cut broken bones
Blemishes and bruises
4. CHICKEN:CHICKEN:
Rock Cornish game henRock Cornish game hen: 5-6 weeks, young chicken, very tender and
delicate.
Broiler or fryerBroiler or fryer: 9- 12 weeks, young chicken of either sex, tender
flesh and flexible cartilage, smooth skin.
RoasterRoaster: 3-5 months, young chicken of either sex, tender flesh and
smooth skin, but less flexible cartilage.
CaponCapon: under 8 months, castrated male chicken, flesh very tender
and well flavored. Large breast expensive.
Hen or FowlHen or Fowl: over 10 months, mature female, tough flesh and
coarse skin, hardened breastbone cartilage.
Cock or RoosterCock or Rooster: over 10 months Mature male, coarse skin, tough
dark meat
5.
6. DUCK:
Broiler or fryerBroiler or fryer: under 8weeks, young and tender with sof bill and
windpipe.
Roaster ducklingRoaster duckling: under 16 weeks with bill and wind pipe that are just
starting to harden.
Mature duckMature duck: over 6 months, old duck w/ tough flesh and hard bill and
windpipe.
TURKEY:
Fryer-roasterFryer-roaster: Young bird of either sex, tender flesh, smooth skin and
flexible cartillage. Under 16 weeks
Young turkeyYoung turkey (hen or tom): Young turkey with tender flesh but firmer
cartillage. 5-7mos.
Yearling turkeyYearling turkey: Fully matured, that is reasonably tender. Under
15mos.
Mature turkey or old turkeyMature turkey or old turkey (hen or tom): old turkey with tough flesh
and coarse skin. Over 15mos.
7. GOOSE:
Young goose: young bird with either tender flesh. Under
6mos.
Mature goose: Tough old bird. Over 6mos.
GUINEAS:
Young guinea / Mature guinea: Domestic relatives of the
pheasant. Young birds are tender, old ones are tough. 6-
12mos.
PIGEONS:
Squab: Very young pigeons, with light, tender meat. 3-4
weeks.
Pigeon: Older pigeons with tough, dark meat. 3-4 weeks
8. CLASSIFICATION AND MARKET FORMS
Kind – species, such as chicken, turkey or duck.
Class – the subdivision of kind depending on age and
sex.
Style – the amount of cleaning and processing.
live: almost never purchased on food service.
Dressed: killed, bled and plucked, also rarely seen in
food service.
Ready to cook: dressed and eviscerated, w/ head,
feet removed. Cut up, or parts
State of refrigeration – chilled or frozen.
9. CLASSIFICATION AND MARKETCLASSIFICATION AND MARKET
FORMSFORMS
Fresh - poultry that is to be cooked within 24 hours
Frozen - poultry that can be kept up to 6 months;
Fully-cooked - poultry that is purchased frozen or
canned.
Giblets - include the neck, heart, liver, and gizzards
of poultry. They are used for appetizers, gravies, and
stocks.
10. HANDLING AND STORAGE
FRESH
Fresh poultry is extremely perishable. It should arrive packed in
ice and be kept in ice until used.
Ideally, use it within 24hrs of receiving, never more than 4 days.
Poultry often carries salmonella bacteria. Wash all equipment
and cutting surfaces after handling the poultry to avoid food
contamination of other foods.
FROZEN
STORE FROZEN POULTRY AT 0F _(-18C) or lower until ready to
thaw.
Thaw in original wrapper in refrigerator, allowing 1-2 for
chickens, 2-4 days for larger birds. If pressed for time, thaw it in
running water in original wrapper.
Do not refreeze thawed poultry.
19. Cooking PoultryCooking Poultry
When roasting, you should start at a high temperature to
render the fat , for browning and to complete the
cooking at a lower temperature to promote even
cooking, and seal in juices helping to keep the meat
moist.
Bone-in poultry affect cooking procedures as compared
to boneless, Bone-in poultry takes longer to cook than
boneless poultry, and the bone helps retain moisture in
the meat.
Poaching is used for tender whole birds; Simmering is
used for tougher, older birds cut into pieces.
20. Cooking PoultryCooking Poultry
Federal mandate that poultry dishes sold in a foodservice
establishment cannot be stuffed, because bacteria can
reproduce rapidly in the stuffing within the bird’s cavity.
Even if the flesh of the bird cooks to above the proper
temperature, the temperature of the stuffing may not
reach a safe, adequate temperature in an adequate
amount of time.
To check the core temperature, the thermometer should
be inserted into the thickest muscle or part of the inner
part of the thigh, away from the bone.
Minimum Internal Temperature 165F for 15 sec.
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Editor's Notes
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi