This document provides instructions for properly storing various foods like vegetables, fruits, eggs, and starches. It discusses techniques for cleaning, packaging, and refrigerating foods. Specific guidelines are given for refrigerating or freezing different categories of foods according to their properties. Foods should be stored at proper temperatures and rotated using a first-in-first-out system to maintain quality and reduce waste. Food safety is emphasized, including preventing cross-contamination and ensuring workers practice proper hygiene.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
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
Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptxMarissaCollado1
This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
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
Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptxMarissaCollado1
This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!
Powerpoint presentation of "Vegetables" in Principles of food production (.
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
Survival Foods - Long Lasting Foods and food preservationMAJD MUHSEN
This lost survival food knowledge is so organized that anyone, even people with absolutely no prior cooking or stockpiling experience can take advantage of it.
Everything is explained in a clear, precise step by step fashion, using colored pictures and easy to follow instructions.
With over 126 forgotten survival foods and storage hacks “The Lost Superfoods” is a vital book to place in your survival stockpile.
You will also find exact nutritional values for each food you add so that at all times you know exactly how many macro nutrients such as fat, carbs and protein your body is getting…and how many more you still need.
My goal with “The Lost Superfoods” is to have as many American households as possible prepared with 3, 6 and even 1 year’s worth or more of long-lasting superfoods to survive a local emergency like a hurricane or a country wide disruption like a pandemic or a total grid collapse.
You’ll discover how to make your own U.S. secret military superfood that was developed during the Cold War and was meant to feed the entire US population in the harshest conditions.
The US government spent millions to invent, but it’s super cheap to make or replicate! The “Doomsday Ration” as it was called could keep an adult well fed for just 37 cents a day ($0.37/day).
Once you’ve made your first batch, get ready to forget about it because in the right conditions this food probably never spoils.
You’ll always be able to keep your entire family well fed on it just by spending a few dollars. Plus, it’s also lightweight enough that it belongs in your bug-out bag too.
Next, you’ll discover one of the foods that kept a few people well fed during the Leningrad siege, while famine gripped the city around them. It’s a forgotten European dish that comes from a time when people had to get creative about preserving their food. To make it, people used cow feet, which were affordable. But you can use any type of fresh meat you like. The cheaper, the better. In the end, you’ll have a scrumptious meal that requires no refrigeration for months and even years in some conditions.
This superfood can give you all the healthy and vital fats your body needs in a crisis—without needing any refrigeration to keep good for at least one year!
Rich in butyric acid, it will also help with absorbing the maximum amount of nutrition from any other food by protecting your gut lining and helping you stretch your food stockpile .
You’ll also find out how to use this lost superfood to turn a simple bag of potatoes into one of the most nutritious and inexpensive crisis meals to ever touch your taste buds!
This one saved an entire village of Swedish farmers in 1869 when heavy avalanches blocked off their only road down from the mountains for months.
The next superfood you’ll discover kept America from starving during the height of the Great Depression.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
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
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
2. LET US STUDY
1.techniques – a method of accomplishing a desired
product
2.quality – essential character; nature, degree or
grade of excellence.
3.enterprise – a business organization, especially
when directed toward profit.
4.fresh – not stale or spoiled.
5.package – a commodity or a unit of product;
uniformly wrapped or sealed.
6.freeze –to become frozen; to make extremely cold.
3. GENERAL RULES FOR STORING FOOD
1.All foods must be cleaned first before
they are stored.
2.Hot foods should be cooled before
covering and storing.
3.Food must be placed in appropriate
containers, properly wrapped and packed
using plastic bags, aluminum foil or wax
paper.
4. 4. Strong flavored food should
be carefully covered or wrapped
if placed in the refrigerator to
avoid contaminating other
foods. Odor absorbent should
be placed inside like a piece of
charcoal.
5. PROPER FOOD STORAGE
Proper food storage includes
maintaining proper food temperature
and storing food in such a way as to
keep it clean and safe prior to the
time it is served to the customer
7. Why should I use a food
thermometer? A food thermometer
checks the internal temperature of
food to find out if it is cooked properly
inside-out.
Using food thermometer can help you
prevent food borne illness.
8. A. Keep cold foods cold and hot foods hot.
Keep hot food above 140 oF and cold foods below 41
oF
Don’t let foods stand at room temperature
B. Do not thaw frozen meats at room temperature
Thaw foods in refrigerator; in a micro wave; under a
steady stream of cold, running water or through
cooking
9. C. Store all bulk foods in a clean, dry storage
area.
Once opened, bulk foods should be
transferred to clean, labeled containers with
tight fitting lids.
D. Protect foods from sneezer, customer
handling, and dust
All food should be kept covered or otherwise
protected from contamination.
10. E. Wash, rinse, and sanitize all
dishes
All dishes, glasses, and utensils
should be sanitized in chlorine,
iodine, and quaternary ammonium
solutions.
11. F. Keep kitchen, dining rooms and
storage rooms free from rats, mice
and insects.
Maintain a vigorous program to
prevent the entry of vermin.
G. Provide adequate storage for non-
food items.
12. THREE CATEGORIES OF STORAGE
EQUIPMENT
1.Refrigeration and freezing storage
2.Heated cabinets and serving counter for
cooked foods.
3.Refrigerated and heated carts and trucks
used to deliver prepared food from a
central production unit of various facilities
or units where food is served.
13. PROPER FOOD HANDLING
Proper food handling includes protecting
food from possible contamination during the
processing storage prior to serving.
1. Keep hands clean and touch food with hands
as little as possible.
Make sure that food workers wash hands in
warm soapy water before handling food.
14. 2. Separate the preparation of meats (potentially
hazardous foods) from other foods.
To prevent cross – contamination – do not
prepare fruits and vegetables on surface used
for the preparation of uncooked meats, poultry
or fish.
To prevent bacterial growth, frequently clean
preparation surface and utensils with a
sanitizing solution.
15. 3. Do not let anyone with skin infection, open sore or
illness handle food.
If food workers are sick, send them home or assign
them to non-food related duties.
Great tasting fruits and vegetables begin with
proper storage at home. Use the FIFO rule. (First In,
First Out). Use whatever is oldest first and
continually rotate your stock to ensure freshness
and reduce waste.
16. FIFO RULES APPLY TO ALL TYPES OF FOODS
1. FRESH FOODS – are best used the day of purchase or
within several days, like potato, carrots, which can be kept
longer if stored properly.
Different requirements in the storage of fresh products
items.
a.peaches, plums and nectarines, can be left at room
temperature while ripe, are refrigerated until ready to
use.
b.tomatoes, should never be refrigerated, because cold
damages texture and ultimately taste.
17. 2. FROZEN FOODS – should be stored
at 0oF or less.
The maximum length of storage for
frozen items varies, but for most
fruits and vegetables, a good rule is
six months.
18. 3. CANNED FOODS – have a shelf life of about
two years. If they are stored at a constant
temperature of about 75oF, and as long as the
can is not leaking or bulging.
• Check canned foods periodically, rotate
stock using the FIFO rule and discard any
leaking, bulging dented cans (dent -
depression in a surface made by pressure or
below)
19. DRIED foods should be stored in cool, dark
areas.
Storing in airtight containers in the
refrigerator is a great option. Recommended
storage times for dried foods range from 4
months to 1 year. Because food quality is
affected by heat, the storage temperature
helps determine the length of storage. The
higher the temperature, the shorter the
storage time.
20. PROPER FOOD STORAGE TIPS
Organize fruits and veggies
We often store fruits and vegetables into
crispers together, but apples and some
other fruits produce juice called ethylene,
that speeds ripening in vegetables. Store
them separately so that vegetables will not
ripen too fast.
21. Know which food needs room
temperature.
We tend to keep most of our fruits and
vegetables in the refrigerator. But cold
temperatures can actually damage
some produce like squash, tomatoes
and oranges.
22. Use oven packaging. This flimsy
package from the butcher protects your
meat from freezer burn. Put it in a
vacuum sealed or, sip lock bag with the
air squeezed out.
23. Protect your dry goods.
Dry kitchen products like flour,
cornmeal and other grains can attract
bugs that make them unusable.
Instead, store them in the refrigerator
or in the freezer where they will be
safe from pests.
24. Chill your banana. Most of us keep
our bananas on the counter. But it
seems like they spoil almost as
room as they ripen. Instead, store
them in your refrigerator once they
have ripened. The skin will turn
brown but their inside lasts a lot
longer.
25. Shield leftovers from the air.
Many of us end up throwing out
leftovers because they went bad. To
prevent it, don’t just cover the top of
the bowl with foil and plastic wrap.
Instead, transfer your leftovers to an
airtight food storage container to keep
them fresh.
26. Eggs are stored according to the processors
recommendations. The safe internal
temperature of egg is 71C.
STORAGE OF EGGS
1.Egg whites solids are kept dry, as stable
during storage even at room temperature.
2.Spray dried egg white with glucose removed
has an almost infinite shelf life.
27. 3. Dried whole egg and yolks solids should be
kept cool, less than 10C to maintain quality.
4. Once containers of egg solids have been
opened, they should be resealed tightly to
prevent contamination and absorption of
moisture.
5.If dried eggs are combined with any
ingredients and held for storage, they should
be sealed tightly in a closed container and
stored in the refrigerator at 0 to 10C.