Standardized recipes provide lists of ingredients, amounts, equipment, cooking instructions, and yields to ensure consistent results. The most common US measurement system uses cups, tablespoons, teaspoons, and other volume units. Metric measurements are based on grams and milliliters. Proper measuring techniques are important for accuracy, such as lightly spooning dry ingredients and packing brown sugar. Various cooking methods like baking, sautéing, and steaming impart different flavors and textures to foods. Mise en place involves preparation and organization before cooking to ensure an efficient process.
This document lists and describes common kitchen tools and equipment. It includes measuring cups and spoons for dry and liquid ingredients. Basic knives like paring and serrated knives are mentioned as well as peelers, graters, shears, and boards. Tools for mixing, stirring, blending and heating foods are outlined, including bowls, spoons, whisks, pans, pots, and an electric mixer. Baking equipment such as pans for cakes, muffins, loaves and racks are detailed, along with rolling pins, sifters, sheets and cutters.
This document provides guidelines for portioning and plating poultry dishes. It discusses how meat shrinks when cooked and recommends portion sizes for various poultry cuts. It emphasizes the importance of attractive plating and recommends mixing shapes, colors and textures; decorating plate rims; stacking components vertically; and using complementary garnishes to enhance presentation and the dining experience. Proper plating can make dishes more appealing and encourage people to select and consume healthier options.
This document provides information about sourdough bread and baking with sourdough starter. It discusses the science behind sourdough, including the lactobacilli bacteria and yeasts involved in fermentation. It also provides instructions for making and maintaining a sourdough starter, recipes for sourdough bread and pancakes, and tips for firing and baking in an earthen oven.
This document provides information on portion control and plating poultry dishes. It discusses how meat shrinks when cooked and recommends portion sizes for common poultry cuts. It also outlines factors to consider when plating poultry, such as service ware, garnishing, sauces and accompaniments. Finally, it provides tips for plating food attractively, such as leaving 1/3 of the plate empty, mixing shapes and textures, and using garnishes that complement the dish's flavors.
WILCOX Fast & Easy Meal Prep Recipe GuidePaigeWilcox5
This document provides recipes for easy meal prep. It introduces recipes for breakfast, snacks, and meals that can be prepared in bulk on weekends and enjoyed throughout the week. Preparing meals ahead of time will save significant time and stress during busy work weeks. The recipes included are for items like chia pudding, egg muffins, tofu scramble, quinoa bowls, protein snack boxes, and taco bowls.
Squashes generally refer to four species of the genus Cucurbita. These include C. maxima, C. mixta, C. moschata, and C. pepo. Squash is loosely grouped into summer squash or winter squash depending on whether they are harvested immature or mature. Giant squash are derived from C. maxima and routinely grown to weights nearing giant pumpkins. Squash is commonly grown in the Philippines throughout the year for its fruits, shoots, flowers, and seeds. Like other cucurbits, squash provides important vitamins and minerals.
This document provides recipes for various snacks, spreads, sauces, dressings, soups and salads. It begins with an index and table of contents listing the sections and page numbers. The document then provides recipes under each section, with ingredients lists and instructions. Some highlights include recipes for roasted beet hummus, homemade blender hummus, split pea hummus, mango salsa, fresh salad rolls, nutty granola, black bean brownies and various dressings and sauces.
This recipe combines roasted winter vegetables such as beets, butternut squash, carrots, brussels sprouts, and garlic with olive oil, salt, pepper, and fresh thyme. The beets are roasted separately for 30 minutes before adding the remaining vegetables and baking for 1 additional hour, stirring twice. The beets are then peeled, cut, and tossed with the other roasted vegetables to serve.
Understanding different cooking techniques is important because it allows one to choose the best method for specific foods. Moist heat cooking methods like boiling, steaming, poaching and braising do not form a seal on the food, so some flavor is lost in the cooking liquid. Dry heat methods like sautéing, stir-frying, baking and grilling seal the food from the outside, locking in juices. The Maillard reaction, which produces flavorful browned compounds, only occurs with dry heat methods above a certain temperature. Choosing the right cooking method enhances flavors and preserves textures of different foods.
Makeover your leftovers with these tips and recipes. Preventing wasted food saves you money, is good for the environment and aids in food food security. Download this 26-page handout giving tips and recipes associated with these slides at http://bit.ly/recipes4leftovers and help prevent food waste.
This document provides tips and guidelines for meal prepping to help reach health and fitness goals. It discusses the components of a balanced meal, including proteins, vegetables, carbs and healthy fats. It then offers tips for meal planning, grocery shopping and cooking timeline. Finally, it includes recipes for gluten-free banana bread, sweet potato spread and chili con carne as well as templates for a shopping list and weekly meal planner.
LA FAMILIA RESTAURANTE IS A SPANISH LANGUAGE TITLE..
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This document provides instructions for different cooking methods for vegetables: boiling, steaming, blanching, roasting, stir-frying, griddling, baking, sautéing, pickling, and braising/stewing. It explains that each method retains different nutrients and textures in the vegetables. Boiling is fast but can overcook vegetables; steaming retains more flavor and nutrients; blanching softens vegetables for salads or loosening skins; and roasting caramelizes sugars for intense flavor.
This document contains a summary of a fusion cooking e-book. It includes [1] definitions and descriptions of fusion cooking, [2] an introduction to the variety of fusion recipes included in the e-book, and [3] several sample fusion recipes such as Baby Corn and Kale Angoor, Apple Crepe with Cinnamon Ice Cream, and Quinoa Applesauce Cake. The goal is to provide ideas and inspiration for creating unique dishes that blend different culinary styles.
A collection of recipes for your Pampered Chef Spiralizer!
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This document is a healthy Christmas mini-cookbook containing recipes for main dishes, side dishes, beverages and desserts provided by Healthy Menu Mailer. It includes recipes for butterflied beef eye roast, roast pork with cranberry glaze, garlic potatoes, broccoli with lemon butter sauce, low calorie hot chocolate, holiday egg nog, low fat peanut butter cookies and pineapple lemon upside-down cake. The goal is to provide healthy holiday recipe options to save time during the busy holiday season.
1. The document provides a week's worth of recipes organized by meal (breakfast, lunch, snacks, dinner, desserts). It includes recipes for keto frittata, breakfast lasagna, 3-minute pumpkin english muffin, sweet fennel sausage, keto cereal, apple pie pancakes, keto donuts, grilled turkey burgers, beef taco bowl, mediterranean collard green wraps, triple protein burger, spicy thai shrimp lettuce wraps, and portobello egg benedict.
2. The recipes range from main dishes and sides to snacks and desserts. Many utilize ingredients suitable for a ketogenic or low-carb diet such as almond flour,
The document provides instructions for making several gifts in jars, including food items, bath products, and home decor. Recipes include a hearty bean soup mix, cranberry cookies, bread dip, cake in a mug mix, spiced tea mix, candy cane bath salts, sugar scrub, and scented potpourri holiday jars. Ingredients are listed to layer in jars. Labels with preparation instructions are included to attach to each gifted jar.
This document provides information on tools and equipment used in preparing desserts. It lists and describes various kitchen tools like measuring cups, mixing bowls, blenders, graters, and baking pans. It also explains the importance of tools and equipment in preparing desserts to ensure proper measurement and mixing of ingredients.
This document discusses various cooking methods, dividing them into two main categories: dry heat and moist heat methods. It provides details on common cooking techniques like baking, steaming, grilling, roasting, boiling, stewing, sauteing, shallow frying, deep frying, poaching, and shallow vs deep poaching. Each method is explained in terms of how it works, examples of foods suited for that method, and effects on nutrients.
This document provides an overview of food service operations. It defines food service as encompassing all activities involved in preparing and serving food away from home, including restaurants, institutions, and specialty vendors. The modern concept of food as a business can be traced back to medieval guilds. Food service sectors provide food and beverages either for profit or within budget constraints. Factors like facilities, purchasing, production methods, customer service, and food safety must all be considered to meet customer needs and achieve satisfaction.
This document is a recipe for Daal Ghosht, an aromatic curry originating from Mughal India and Arabia but known as a distinctly Hyderabadi dish in Pakistan. The recipe calls for mutton, onions, split chickpeas, ginger-garlic paste, green chillies, salt, red chilli powder, turmeric powder, garam masala powder, mint leaves, coriander leaves, and beaten yogurt. The preparation time is 20 minutes and the cooking time is 40 minutes, serving 5 people.
This document discusses knives and knife skills. It covers knife construction including blade composition of carbon steel, stainless steel, and high-carbon stainless steel. It also discusses knife parts like the tang, types of knives, knife safety, sanitization, and different knife cuts like dicing, julienne, and more. Chefs must be familiar with knife construction and composition as well as proper cutting techniques and safety.
The document discusses different types of family structures including nuclear families, single-parent families, extended families, families without children, blended families, and grandparent families. It also outlines general functions of the family such as procreation, provision, moral guidance, education, peaceful co-existence, means of identity, and communal life. Finally, it lists 5 obligations of parents to children including showing love and affection, teaching values, shaping personality, helping children grow independently, and developing children's potential as well as 8 obligations of children to parents such as love and respect, protection, obedience, permission, help with work, keeping a good name, coming when called, and providing for parents if able.
This document discusses pricing strategies and concepts. It begins by outlining different pricing objectives like survival, maximum profit, market share, etc. It then covers determining costs, analyzing competitors, and selecting a pricing method. There are different types of costs like fixed and variable costs. Price is set using the three C's model of considering costs, competitors, and customers. Key pricing strategies are also outlined like market skimming pricing, market penetration pricing, product mix pricing, discounts, and responding to competitor price changes. Factors that influence initiating price increases or decreases are examined as well as the advantages and disadvantages of price changes. In the end, there are discussion questions and an assignment provided.
1) The document contains a quiz on wine service and trade topics as well as instructions for taking the quiz. It also includes chapters from a mixology textbook covering topics like the history of mixology, measuring and mixing techniques, common drink families, and specific cocktails.
2) The quiz contains 10 multiple choice questions on wine topics like vintage years, wine storage, and wine service techniques. Instructions are given to write answers in the margins and total correct at the top.
3) The mixology chapters discuss the structure of mixed drinks, measurement, common terms, popular drink families like sours and martinis, and specific cocktails like margaritas. Various mixing methods are outlined.
This document summarizes several non-alcoholic plant-based beverages that are consumed worldwide for their stimulating and refreshing qualities. It discusses the origins, production processes, chemical compositions, and cultural histories of tea, coffee, cocoa, kola, mate, and guarana. The key plants discussed are Camellia sinensis (tea), Coffea arabica (coffee), Theobroma cacao (cocoa), Cola nitida (kola), Ilex paraguariensis (mate), and Paullinia cupana (guarana).
The document discusses event project management and outlines several key aspects of planning a conference. It describes how project management techniques can be applied to event planning and management. It also discusses developing the project scope, including determining goals, tasks, deadlines and budgets. Finally, it provides details on designing the conference program, such as defining goals, incorporating activities, and creating space for interaction, as well as finalizing program details and establishing a planning timeline.
Asian cuisine is characterized by a balance of flavors including sweet, sour, salty, spicy and bitter. It has evolved over time based on factors like geography, climate, availability of resources and cultural influences. The cuisines of different Asian regions developed their own styles. Some key aspects include an emphasis on fresh ingredients, use of aromatic herbs and spices, and cooking techniques like stir-frying and steaming. Staple foods vary by area but include rice, noodles, vegetables and beans. Common flavors come from ingredients like soy sauce, fish sauce, herbs and chilies. Tools used include woks, cleavers and clay pots.
In Africa, about 70 percent of the population relies on domestic informal food markets for their daily sustenance. This highlights the urgent need to address food safety issues within this sector to protect public health and foster sustainable development.
Recognising this pressing need, the Africa Union Development Agency (AUDA-NEPAD) and the African Union Commission’s Partnership for Aflatoxin Control in Africa (PACA), in collaboration with the Food Safety for Africa (FS4Africa) and UP-RISE projects funded by the European Union, organised a timely and crucial webinar titled “Bridging Gaps in the Informal Sector” on 27 June 2024.
The webinar, which coincides with World Food Safety Day 2024 and its theme “Prepare for the Unexpected,” serves as a platform to raise awareness, facilitate knowledge-sharing, and foster collaborations among various stakeholders.
The primary objectives of the webinar are multifaceted. It aims to highlight the importance of food safety in Africa’s informal food sector and the role of the FS4Africa and UP-RISE projects in developing co-created solutions. Additionally, the webinar seeks to disseminate effective strategies and interventions, establishing networks to support the informal sector in improving food safety practices.
Overview Presentation 1: The Food Safety for Africa (FS4Africa) project - Dr. Titilayo Falade, Project Coordinator for Food Safety for Africa, International Institute of Tropical Agriculture (IITA)
NAPi Advocacy Meeting with the CEO FSSAI.pptxarunibfan
This is a presentation NAPi made to CEO FSSAI to ask for tweaks in FSS Act and Regulation to check misleading ads and warning label on unhealthy ultra processed food products High in Sugar Salt and Fats (HFSS)
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Best Biryani In Singapore with Old City Biryani PPT.pptxoldcitybiryanii
Singapore, known for its vibrant culinary scene, offers a plethora of dining experiences that cater to every palate. Among the diverse array of cuisines, one dish stands out for its rich flavors and cultural significance Biryani.
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Food Security vs Food Safety-Factors of Food Security.pptxKhush Bakhat Razzaq
Food Security is a challenging area that affects both the authorities and locals of any country or state. Food Safety is one of the many factors that plays role in ultimate status of food security.
Food safety is a critical concern that significantly impacts human health, economic trade, and sustainable development worldwide. Each year, over 600 million people suffer from foodborne diseases, resulting in approximately 420,000 deaths, as reported by the World Health Organization. These figures are believed to be considerably underestimated, with populations in low- and middle-income countries bearing the brunt of this public health crisis due to inadequate food safety control systems. The World Bank estimates that these countries lose about USD 110 billion annually due to productivity losses and medical expenses stemming from foodborne illnesses.
In Africa, about 70 percent of the population relies on domestic informal food markets for their daily sustenance. This highlights the urgent need to address food safety issues within this sector to protect public health and foster sustainable development. Recognising this pressing need, the Africa Union Development Agency (AUDA-NEPAD) and the African Union Commission’s Partnership for Aflatoxin Control in Africa (PACA), in collaboration with the Food Safety for Africa (FS4Africa) and UP-RISE projects funded by the European Union, organised a timely and crucial webinar titled “Bridging Gaps in the Informal Sector” on 27 June 2024.
The webinar, which coincides with World Food Safety Day 2024 and its theme “Prepare for the Unexpected,” serves as a platform to raise awareness, facilitate knowledge-sharing, and foster collaborations among various stakeholders.
The webinar gathers a diverse group of stakeholders, including food safety mandate organisations across Africa and the European Union, Codex representatives from implementation countries, food regulatory bodies, and representatives of informal sector groups and associations.
Presentation 5: Strengthening Food Safety Standards in Africa - The Role of Private Sector and Other Stakeholders - Chiluba Mwape, SPS Coordinator, AUC
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Rangelands cover a significant portion of the world's land area, particularly in Africa, where they support the livelihoods of communities and contribute to national economies. However, rangeland degradation poses a significant environmental challenge globally, threatening ecosystem services and impacting food security, water availability, and resilience to climate change. In Ethiopia, rangeland degradation is a pressing issue, driven by factors such as overgrazing, deforestation, soil erosion, and climate change, which in turn affect vegetation cover, soil fertility, and biodiversity. This study analyses Rangeland cover changes in Afar pastoralist systems using Landsat satellite images from 2000 to 2020. This was done by downloading and processing Landsat images of 2000, 2010 and 2020. A supervised classification approach identified five land-use/cover classes, and results show significant changes in forest, grassland, bare land, cropland, and wetland areas over the two-decade period. Grassland areas declined drastically. The findings underscore the complexity of land use dynamics in the Afar region and highlight the need for holistic approaches integrating ecological conservation, sustainable land management, and community engagement to mitigate further degradation and preserve vital ecosystems. By addressing the complex drivers of land use change and adopting adaptive management strategies, stakeholders can work towards fostering resilience and promoting the long-term sustainability of the region's landscapes and livelihoods.
The Versatility and Benefits of Chana.pdfCentury Foods
Chana, also known as chickpeas, is a versatile legume with significant cultural and culinary importance in many parts of the world, including Nepal. Chana recipe is a staple in many diets due to its high nutritional value and adaptability in various dishes.
Food safety in the African informal sector - WFSD webinar.pptxFoodSafety4Africa
Food safety is a critical concern that significantly impacts human health, economic trade, and sustainable development worldwide. Each year, over 600 million people suffer from foodborne diseases, resulting in approximately 420,000 deaths, as reported by the World Health Organization. These figures are believed to be considerably underestimated, with populations in low- and middle-income countries bearing the brunt of this public health crisis due to inadequate food safety control systems. The World Bank estimates that these countries lose about USD 110 billion annually due to productivity losses and medical expenses stemming from foodborne illnesses.
In Africa, about 70 percent of the population relies on domestic informal food markets for their daily sustenance. This highlights the urgent need to address food safety issues within this sector to protect public health and foster sustainable development. Recognising this pressing need, the Africa Union Development Agency (AUDA-NEPAD) and the African Union Commission’s Partnership for Aflatoxin Control in Africa (PACA), in collaboration with the Food Safety for Africa (FS4Africa) and UP-RISE projects funded by the European Union, organised a timely and crucial webinar titled “Bridging Gaps in the Informal Sector” on 27 June 2024.
The webinar, which coincides with World Food Safety Day 2024 and its theme “Prepare for the Unexpected,” serves as a platform to raise awareness, facilitate knowledge-sharing, and foster collaborations among various stakeholders.
Presentation 4 – Food safety in the African informal sector – Dr. Delia Grace Randolph, Professor of Food Safety Systems, Natural Resources Institute, Joint Appointed Scientist ILRI
Introduction to Meat Science and Technologyangelroseandoy
Include principles of meat science and technology, inspection, condemnation, HACCP system, grading and evaluation of meat and meat carcass, and poulty.
In Africa, about 70 percent of the population relies on domestic informal food markets for their daily sustenance. This highlights the urgent need to address food safety issues within this sector to protect public health and foster sustainable development.
Recognising this pressing need, the Africa Union Development Agency (AUDA-NEPAD) and the African Union Commission’s Partnership for Aflatoxin Control in Africa (PACA), in collaboration with the Food Safety for Africa (FS4Africa) and UP-RISE projects funded by the European Union, organised a timely and crucial webinar titled “Bridging Gaps in the Informal Sector” on 27 June 2024.
The primary objectives of the webinar are multifaceted. It aims to highlight the importance of food safety in Africa’s informal food sector and the role of the FS4Africa and UP-RISE projects in developing co-created solutions. Additionally, the webinar seeks to disseminate effective strategies and interventions, establishing networks to support the informal sector in improving food safety practices.
Overview Presentation 2: The UP-RISE project – Prof. Sarah De
Saeger, Project Coordinator for UPRISE and Director of the Centre of Excellence in Mycotoxicology and Public Health, University of Ghent
2. Standardized recipes
provide a list and
amounts of
ingredients, yield,
equipment needed,
cooking time,
cooking temperature,
and sometimes the
calorie count per
serving. These
recipes ensure the
same result each
time it is made. The
opposite of a
standardized recipe
is an ‘original’ recipe.
3. The most commonly used system of measuring in the United States is
based on standard or ‘customary’ units of measurement, which would
include ‘volume’ measures such as ounces, teaspoons, tablespoons,
cups, pints, and gallons.
Measuring spoon sets, used
for liquid and dry
ingredients, usually include
1 tablespoon, 1 teaspoon, ½
teaspoon, and ¼ teaspoon.
Measuring cup sets,
used for dry
ingredients and solid
fats, usually include 1
cup, ½ cup, 1/3 cup,
and ¼ cup. Some sets
may include a 2/3 and
a ¾ cup measure.
1 cup, 2 cup, and 1 quart
liquid cup measures are
transparent and have
space above the top
measurement line. You
can carry a full cup
without spilling.
4. Metric units of measurement are based on multiples of ten, and
include milligrams, grams, kilograms, milliliters, and liters. As long
as you have the correct measuring equipment, it’s not necessary
to convert measurements from one system to another.
1 cup All Purpose Flour: 4 3/8 oz or 125 g
Any measurement by weight,
whether using customary or metric
units, is more accurate than using
measuring cups or spoons.
5. Brown sugar is the ONLY
dry ingredient that is
packed into the measuring
cup. Pack the sugar, level
the top, and invert. If
packed correctly, the
damp sugar should
maintain the shape of the
measuring unit.
Lightly spoon dry
ingredients into the
measuring cup,
mounding the top.
DO NOT SHAKE
DOWN OR PACK.
Using the flat side of a knife or a straight-
edge spatula, level the ingredients.
Since there is some degree of error with each measurement,
measure the fewest number of times possible.
6. Pack fats into a dry measuring cup, level the
top, and remove with a rubber spatula, OR use
a water-displacement method to measure.
Example: measure ½ cup of water into a liquid
measuring cup; add fat until the water level
reaches the 1 cup mark; you have just
measured ½ cup of fat.
When using a scale to measure, place the
bowl on the scale first, reset the scale to
zero, and then measure in the ingredients.
To measure liquids, set the cup measure in a level
surface. Pour in the liquid to the right line and
read it at eye-level. Food ingredients do not cause
eye damage if splashed into the eyes.
7. The use of abbreviations saves time and
space when writing menus and cookbooks.
Tablespoon = T. or tbsp.
Teaspoon = tsp., t., ts.
Cup = cu., c.
Pint = pt.
Ounce = oz.
Package = pkg.
Large = lge.
Calories = cal.
Medium = med.
Small = sm.
Quart = qt. Gallon = gal.
Pound = lb. or #
8. 3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
8 fluid ounces = 1 cup
16 ounces = 1 pound
1 pinch = (what you can hold between your thumb
and your forefinger), less than 1/8th teaspoon, a
dash, a few grains
9. Suppose you have a standardized recipe for chocolate chip cookies that
yields 6 dozen cookies, but you only want to make 3 dozen cookies. You can
often adjust ingredient amounts to change the yield. Read amounts of
ingredients carefully, as some recipes are not well-suited for this.
2 sticks margarine
1 ½ cup granulated sugar
2 eggs, beaten in one at a time
½ tsp. vanilla
2 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
12 oz. chocolate chips
1 cup margarine
1 3/4 cup granulated sugar
1 egg
1 tsp. vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups chocolate chips
Cut each of these recipe ingredients in half to decrease the yield.
Which of these recipes works best for this?
10. Mise en place (meez ahn PLAHS)
is a French term that means “to
put in place”. It refers to any work
you do in getting ready to cook,
before you actually start cooking.
Mise en place includes
the assembling, washing,
measuring, cutting, and
preparing ingredients,
getting out equipment,
preheating the oven,
separating the eggs,
boiling the water, lining
the pan with paper, etc.
The basic elements of
mise en place include
knife cuts, herbs, spices,
and basic preparations. It
includes any steps in
food preparation that can
be done ‘in advance’,
without losing quality.
11. Mise en place steps that include knife
skills are an important part of pre-
preparation.
Use a ‘claw grip’, with fingertips
curled back and under, to hold
food when slicing. Choosing the correct knife for each
task is important to the success of the
effort. The hand holding the food item
is called the ‘guiding hand’.
When peeling a vegetable or fruit with a
paring knife, cut straight toward your thumb.
12. A batonnet (ba-tun-AY)
cut is ¼ x ¼ x ¼ x 2 ½”
Cut batonnet
pieces crosswise to
dice… this is called
brunoise
(broon-WAHZ)
Julienne (jew-lee-EN)
cuts are 1/8 x 1/8 x 2 ½”
Cut julienne pieces
crosswise to mince
The term ‘chop’
usually indicates a
simple dice in the
size of your choice.
13. Seasoning is very important in food
preparation. ‘Mirepoix’ (meer-PWAH) is
a combination of onion, carrots, and
celery, either raw, roasted or sautéed
with butter. It is the flavor base for a
wide number of dishes, such as
stocks, soups, stew, and sauces. Herbs (URBS) are the leaves,
stems, or flowers of an
aromatic plant, available fresh
or dried. Crumble or grind dry
herbs before adding them to
your dish to release their flavor.
When using fresh herbs, you
must use 2–3 times the amount
called for in the recipe, as the
dry herbs have a stronger
flavor. Basil, bay leaves, chives,
cilantro, dill, oregano, and sage
are examples.
14. Spices are the bark, roots,
seeds, buds, or berries of an
aromatic plant, purchased
whole or ground in dry form.
Whole spices should be
added early during the
cooking process to release
their flavors. Cut or ground
spices should be added later
in the cooking process.
Each herb or spice has its
own distinctive flavor. Using
a combination of herbs and
spices can reduce the
amount of salt needed for
flavor.
Heat, light, and air speed the
loss of flavor and color from
herbs and spices. Store
carefully.
Examples of common spices are
caraway, cayenne, chile pepper,
cinnamon, cloves, curry, ginger,
nutmeg, paprika, peppercorns, and
sesame seeds.
15. Barding also adds flavor to
dry heat methods. It is a
technique that involves
wrapping a very lean food
with a piece of fat during
cooking, to impart flavor
and juiciness. Shown here
is a filet of beef wrapped in
bacon… commonly called
filet mignon.
Marinating is one way of
adding flavor to dry-heat
cooking methods. You
literally soak the meat in
a seasoned liquid to
impart flavor; it may
tenderize some meats.
To roast, place
food on a rack
in the pan, so it
doesn’t sit in
its own juice.
No lid.
Cook slowly in the middle of the oven
to achieve a golden brown exterior
and moist, tender inside.
16. Broiling is done on one
of the top racks of the
oven, directly under the
coils or flame. The food
is turned halfway
through the baking time.
The oven door is left ajar,
so the hot air can
escape. This is a rapid
cooking method.
Grilling is often accomplished on a
piece of outdoor cooking equipment.
The food is placed directly over a heat
source, such as gas flames or
charcoals. The crosshatch marks on
the food’s surface are visually
appealing. The food is turned halfway
through the cooking process.
The food is highly
flavored on the
outside,
somewhat smoky,
depending on the
type of heat
source (i.e.
burning hickory
or mesquite
woods)
17. Barbecuing is the same as grilling,
only during the cooking process the
food is ‘basted’ with a seasoned
sauce. To baste the food, you brush
on a sauce or drippings or other
liquid to keep the food moist.
Baking is cooking food in an oven,
surrounded by dry, hot air. No
liquid is added to the food; no lid
traps the steam that escapes from
the food. Food placed too high or
too low in the oven browns on the
top or bottom before the center is
cooked. Food is normally placed
on the center rack.
18. Microwaving food is a dry heat method. You do NOT get the same
results as a conventional or convection oven. The food is cooked
with ‘waves’ of energy, which pass through the food. As they do, they
create friction… and heat. The food cooks from the inside out. Foods
that work best in the microwave have a somewhat higher moisture
content. Foods cook in about ¼th the time as they would in a
conventional oven.
Foods must be placed in
cookware that the micro-
‘waves’ can pass through…
such as glass, paper,
plastic, etc. Microwaves
cannot pass through metal,
so it is not used for
cookware, but IS used to
line the appliance cooking
compartment and to contain
the microwaves.
19. Sautéing
(saw-TAY-ing) cooks
food rapidly in a
small amount of fat,
releasing juices.
Foods cooked by pan frying are
often coated first with flour,
crumbs, or batter. The hot oil
seals the natural juices inside,
and leaves a crisp exterior. Only
naturally tender food should be
cooked by dry heat methods.
Deep fat frying or French frying is similar to frying,
only food is totally submerged in hot grease.
When stir-frying, food
is kept in constant
motion over a large,
hot surface.
20. Boiling and simmering are moist heat cooking methods.
Boiling means to cook food in a
liquid that has reached 212ºF.
Rolling bubbles appear on the
surface. Boiling is used for
vegetables and starches, but
toughens protein of meat, fish,
and eggs. Rapid boiling breaks
apart delicate foods.
Simmering is similar to boiling, only
temperatures are kept just below
boiling. Only small bubbles break
the surface. Simmering for long
periods of time is effective in
melding flavors, such as in the
spaghetti sauce at the right.
21. Steaming, like poaching and
blanching, are gentle
methods of cooking in
liquid. Cooking foods in
steam OVER, but not in
boiling water, retains color,
shape, and flavor.
Poaching is
when food is
allowed to
sit and cook,
partially- or
fully-
covered in
very hot (but
not boiling)
liquid.
Blanching foods are only boiled briefly,
then immersed in ice water to halt the
cooking process. This is called ‘shocking’.
Blanching loosens skins of fruits or
vegetables, so they can be peeled easily.
22. Braising combines dry and moist heat. First the meat is ‘seared’ or
fried over high heat to seal in the juices. It is then transferred to the
oven for slow cooking that softens the tougher, connective tissue.
3 types of braising include:
Daube (DAWB) is made with
red meat and red wine.
Estouffade (ess-too-FAHD) is a
French term for the braising
method or the dish.
Pot roasting is a common
American term for braising, and
is the name of the meat,
potatoes, carrots, and onion
dish.
Some liquid is added to the pot
during cooking.
23. Stewing is similar to braising, but food is cut into bite-size pieces
before searing and cooking. When stewing, food is covered in liquid
while simmering. Types of stews include:
Blanquette (blahn-KETT) is chicken,
veal, or lamb with mushrooms and
onions in a white sauce.
Bouillabaise (BOO-yuh-base) is a
Mediterranean fish stew.
Fricassée is a white stew made with
veal, poultry, or small game.
Goulash is a beef, veal, or poultry dish
seasoned with paprika and generally
served with potatoes or dumplings.
Ragout (ra-GOO) is a French term for
stew that means ‘restores the appetite’.
Matelote (ma-tuh-LOAT) is a fish stew
made with eel.