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• Don't use the same knives, benches etc for preparing different foods without first properly washing them (eg. Fresh fruits and vegetables are perfect examples of foods that are most available (and at their lowest prices) when in season. Fruits, Vegetables - Composition and nutritive value, Principles of cooking The term vegetable is used to refer to those plants or parts of plants that are served raw or cooked as a part of the main course of a meal. Tending the crops 5. Thoroughly clean and sanitise equipment after each use. Adequate vegetable consumption can be protective some chronic diseases such as diabetes, … The pan is then deglazed with wine, brandy or other spirits, and the liquid is reduced, or cooked down, by ¾ volume or au sec, a French term for almost completely dry. use spoons or tongs, not hands, after cooking). Prep ingredients and if desired bread the items with a three stage breading process of flour, egg wash and breadcrumbs. Heat to approximately 325-350˚F/160-180˚C; Made up of proteins gliadin and glutenin, found in … The next chapters deal with jam and juice making and attention is paid to dry-ing vegetables and fruit, as well as salting of vegetables. Only store fully mature, healthy vegetables. Raw material selection/receiving. Even the way vegetables are chopped can be important. This tutorial introduces you to various cereals and pulses as well as culinary seeds, spices, nuts, and herbs. Food Production Operations is an activity of preparing food products on mass scale and all the operations pertaining to it. Vegetables are important for human health because of their vitamins, minerals, phytochemical compounds, and dietary fiber content. Any bruised or immature vegetables should be eaten fresh or preserved by other means. PPT پشتو (Pashto) (2 MB) Integrated Pest Management. Clean of soil and allow the outside of vegetables to dry before freezing. ing soft drink consumption year-round. - Planning and preparing for the training 7 - Implementing the training 8 - Evaluating the training 10 II. View the Vegetable classification poster here ; Ice cube trays: These are useful when you need just a small … Agronomic principles are the ways and means for the better management of soil, plant and environment for economically maximum returns per unit area for years. But we may also think of blanching of the vegetable or treat with sulphur dioxide depending on the characteristics of the commodity and product. both the roots and leaves of beetroot can be eaten. vegetables are viscoelastic, implying that they exhibit combined properties of ideal liquids, which demonstrate only viscosity (flow), and ideal solids, which exhibit only elasticity (deforma-tion). Freezing is You can use herbs, vegetables, or fruit as accent colors if the main dish seems a little bland. Poultry skins are crispy because they render faster while meat stays juicy, roasted vegetables caramelize more quickly, and baked goods brown evenly. Holds the leavening gases to help baked product rise. Material required: Stickers, colour pencils, paper, paper clips, board pins, drawing board and glue Procedure • Collect or cut the pictures of fruits and vegetables from a Mirepoix Mirepoix (mir-=pw&) is a mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color. Chapter 8, Meat, Fish, and Egg Cookery, discusses properties, and types of meat, fi sh, and egg. Food preservation - Food preservation - Pickled fruits and vegetables: Fresh fruits and vegetables soften after 24 hours in a watery solution and begin a slow, mixed fermentation-putrefaction. Cross-contamination can also happen if you use dirty knives, chopping boards or other equipment. A variety of textures on your plate will help present your meal attractively. Some vegetables fit into more than one category when several different parts of the plant are edible, e.g. in salad making and salient features of preparing good salads. Texture. If possible, don’t use the same equipment when preparing raw food, and cooked and ready-to-eat food. Some nourishing ele-ments may bring other benefits to the stock, such as bones, which add gelatin. Radiation Activity 1: Prepare a poster or a chart depicting the nutritional importance of horticultural crops. Fruits and vegetables should be ripe but firm, evenly matured, free from blemishes, insect damage and malformation. Basic principles of agronomy A principle means a scientific law that explains natural action. 16 Main Dish. Nutritional Value Fruits and vegetables are a major source of both “macro” nutrients such as fiber and carbohydrates, and “micro” nutrients The general introduction deals with the principles of spoilage preven-tion. Keep a few inches of the stem on winter squash and also cut the green tops of root crops to an inch or so. No one food contains all the proteins, carbohydrates, fats, vitamins and minerals you need for good health, so you have to eat a range of different foods. Knowledge, skill, and art are the three words to remember when working with foods. The various methods of preserving are then explained, and the main points of spoilage specific to the method are covered. Importance of Postharvest Management 16 - Reducing postharvest losses 16 - Postharvest losses of vegetables 17 - Value chain approach to reducing postharvest losses 18 III. Deglaze & Reduce - When preparing a pan sauce for a sautéed item, use the pan that the item was sautéed in, and add the garnish ingredients to the pan. Fruits and vegetables require proper handling, preparation and storage in order to take full advantage of their many nutrients. vegetables Appetizer - For a starter to stimulate the appetite, and it is served at the beginning of the meal. Eat a variety of different foods. These foods are relatively cheap and supply a good amount of carbohydrates and some proteins. Vegetables for vegetable stock The nourishing element provides flavor, nutrients, and color. Rinsing all produce in potable water is the first important step. 4. Eat staple foods with every meal. • Separate storage places for raw and cooked foods. start preparing food and after every interruption e.g. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. Pureeing tomatoes breaks down cell structures, enabling the semi-crystalline lycopene to be better absorbed. The basic principles of agronomy may be listed as: 1. Harvesting! Chopping vegetables mimics herbivore attack by activating enzymes and generating defence compounds in members of the onion and cabbage families. Plastic zip-top bags: Fill the bags and lay them flat so you can stack them and save space in the freezer.These bags are also handy for labeling. Avoid cutting vegetables with a knife used on meat a few seconds before). Hearty vegetables like broccoli, green beans and cauliflower are good choices for boiling. Principles – science-based information regarding elements of produce safety and quality. Kitchen organisation. process. #1 Food Science Principle of Preparing… Development of gluten. Make it with crisp greens, fruit or raw vegetables, and keep the servings small. Try it out in a small area first and see how well it does. Bacteria can be transferred to food from your hands. Preparing fruits and vegetables. PPT English; Harvesting and Storing Vegetables PPT as PDF (U Maryland) Intro to IPM for Vegetables and Field Crops. A protein that gives strength and elasticity to batters and doughs and structure to baked products. Vegetables are classified according to which part of the plant is eaten. 2. To boil vegetables, simply bring a pot of water to a boil, add salt, and add your veggies. It also includes other unit operations like receiving, cleaning/washing, sorting, grading, peeling, halving, slicing, blanching etc for preparation of fruit and vegetables for processing. Planting seeds and seedlings 4. It also introduces you to various equipment, cooking methods, menus, and Indian cookery. Summary; Food selection, purchase and storage require the use of many resources.The important ones are times, energy, money, storage facilities, knowledge and market.A good market list is required when shopping to avoid waste of resources and impulse buying.When foods are chosen wisely you can save a lot of money while providing adequate … Of course, you are more likely to eat fruits and vegetables, or any food for that matter, with which you are familiar and which you have eaten before. Vegetable Value Chains 19 - Value chain 19 For example, if we want to prepare dried vegetables, the sequence of operations will be sorting, washing, peeling, slicing and then drying either under sun or in a mechanical dryer. changing or cleaning up the baby or using the toilet or latrine. Classifi cation, preparation, and trends of presenting soups have also been covered. • Vegetables – Onions, root vegetables like potatoes and carrots, winter squashes, tomatoes, celery, cauliflower, and broccoli • Meats – Lean cuts from the shoulder and rump of beef, lamb, goat, pork, whole chickens, chicken thighs, and chicken legs • Spices – Most spices can and should be added at the beginning of cooking, though I find that rosemary can become … Staple foods should make up the largest part of a meal. After preparing raw foods, such as fish or vegetables, wash your hands again before you start handling other food. Most green vegetables and fruit may be preserved … Preparing the ground 3. Topics included are: ¾ Introduction to food safety and quality ¾ Food safety of fresh fruits and vegetables ¾ Good agricultural practices (GAPs) ¾ Good manufacturing practices (GMPs) ¾ Principles and practices of food safety management PPT دری (Dari) Intensive Farming. With convection cooking the oven heats faster and cooks food 25 percent faster – and usually at 25 degrees lower then ordinary ovens. Especially antioxidant vitamins (vitamin A, vitamin C, and vitamin E) and dietary fiber content have important roles in human health. Wide-mouthed glass jars or containers: Glass eliminates the worry about toxins in plastic, and you can thaw the stock right in the glass jar, loosely covered, in the microwave. The Annex for Ready-to-Eat Fresh Pre-Cut Fruits and Vegetables provides additional recommendations specific for the processing of ready-to-eat fresh pre-cut fruits and vegetables and the • Handle cooked food to the minimum (ie. Principles of Kitchen & Food Safety Clean Hands First step toward proper sanitation is good hygiene Hand washing is the MOST important practice to prevent the spread of bacteria and viruses Proper Hand Washing Procedure Wet hands with WARM water Soap and scrub for at least 20 seconds Rinse under clean, running water Dry completely using a clean cloth or paper towel … This is a typical kitchen organisational chart seen in hotel and restaurant operations. Starting a mixed vegetable garden If you have your own good method of growing vegetables, don't stop it all at once to try mixed vegetable gardening. Tips for Pan-Frying Vegetables. Food preparation - LinkedIn SlideShare Large Salad, with lots of greens ; Must contain4 of the 6 nutrients ; Must be filling ; Main Dish - Must be substantial and satisfying. Actually, your wallet might benefit, too. PPT پشتو (Pashto) (1.6 MB) Principles of Post Harvest Storage. Lastly, utilize your white space by adding some color to pull the entire meal together. The ingredients vary Our new CrystalGraphics Chart and Diagram Slides for PowerPoint is a collection of over 1000 impressively designed data-driven chart and editable diagram s guaranteed to impress any audience. Chart and Diagram Slides for PowerPoint - Beautifully designed chart and diagram s for PowerPoint with visually stunning graphics and animation effects. • know about nutritional value of fruits and vegetables. Principles of Food Hygiene have been expanded where there are issues specific to primary production and packing. Create a focal point and add a burst of color. The addition of salt suppresses undesirable microbial activity, creating a favourable environment for the desired fermentation. Heat a large sauté pan or cast iron skillet; Add oil to a depth of ⅛-¼”/3-6mm. 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