Hospitality and Tourism Restaurant Management Multiple Choice Science Assessment Problems
... 2. In the past two years, there has been an increase in the number of food borne illnesses in the United States. Food borne illnesses can be caused by various contaminants. Which substrate below is not responsible for causing food borne illnesses? a. fungi b. viruses c. Listeria monocytogenes d. all ...
... 2. In the past two years, there has been an increase in the number of food borne illnesses in the United States. Food borne illnesses can be caused by various contaminants. Which substrate below is not responsible for causing food borne illnesses? a. fungi b. viruses c. Listeria monocytogenes d. all ...
Name
... 14. How should you lift the lid off of a pan that is full of hot, steamy food? ____Away from your face_____________________________________________________ 15. When cooking on the stovetop, what direction should all of the pan handles be facing? _____Toward the center or back________________________ ...
... 14. How should you lift the lid off of a pan that is full of hot, steamy food? ____Away from your face_____________________________________________________ 15. When cooking on the stovetop, what direction should all of the pan handles be facing? _____Toward the center or back________________________ ...
Chemical and physical hazards in food
... - Certain treatments physically remove macronutrients from the food (e.g. milling) - Heat treatments can denature proteins, or cause fats to oxidise and degrade - Certain treatments increase carbohydrate levels (e.g. adding sugar as a preservative) ...
... - Certain treatments physically remove macronutrients from the food (e.g. milling) - Heat treatments can denature proteins, or cause fats to oxidise and degrade - Certain treatments increase carbohydrate levels (e.g. adding sugar as a preservative) ...
DOORSTEP CRIME – HOW TO KEEP SAFE AT HOME
... chicken can spread these bacteria when the water droplets mix with bacteria and splash around your kitchen. You can’t see them, smell them or even taste them on food, but if it affects you and you become ill then you won’t forget it. It can cause stomach pain, severe diarrhoea and sometimes vomiting ...
... chicken can spread these bacteria when the water droplets mix with bacteria and splash around your kitchen. You can’t see them, smell them or even taste them on food, but if it affects you and you become ill then you won’t forget it. It can cause stomach pain, severe diarrhoea and sometimes vomiting ...
Kitchen Management
... Microwave Safe Materials 1. ___________ Paper Plastic 2. ___________ Glass 3. ___________ Standing Time Is: The amount of time food is allowed to sit AFTER microwave cooking It’s Important Because: It allows the food to finish the cooking process ...
... Microwave Safe Materials 1. ___________ Paper Plastic 2. ___________ Glass 3. ___________ Standing Time Is: The amount of time food is allowed to sit AFTER microwave cooking It’s Important Because: It allows the food to finish the cooking process ...
Kin 110 HC
... consult physician if severe for 2-3 days • Report to authorities if : – food eaten at large gathering – food from restaurant,….. – food was a commercial product ...
... consult physician if severe for 2-3 days • Report to authorities if : – food eaten at large gathering – food from restaurant,….. – food was a commercial product ...
Cooking of Food
... Do's and dont's of Cooking • Minimum quantity of water should be used • Extra water should not be thrown away rather food should be simmered in it, so that the nutritional value of food is intact. • Food should be cooked in shortest duration to minimise the loss of heat sensitive vitamins • Food sh ...
... Do's and dont's of Cooking • Minimum quantity of water should be used • Extra water should not be thrown away rather food should be simmered in it, so that the nutritional value of food is intact. • Food should be cooked in shortest duration to minimise the loss of heat sensitive vitamins • Food sh ...
NUD 403 - University of Agriculture, Abeokuta
... enjoyment of food is used by many factors such as appearance, taste and smell: a tasty meal well presented is more enjoyable than an elaborate but unattractive one. One of the most important aspects of any good meal is a relaxed happy atmosphere; this help us to enjoy our food and makes a meal a p ...
... enjoyment of food is used by many factors such as appearance, taste and smell: a tasty meal well presented is more enjoyable than an elaborate but unattractive one. One of the most important aspects of any good meal is a relaxed happy atmosphere; this help us to enjoy our food and makes a meal a p ...
Blanching - Subharti College Of Hotel Management
... Steaming is a method of cooking using steam. Food is cooked in the steam produced by a boiling liquid (rather than placing the food itself in the boiling liquid). Steaming relies on the steam produced being under pressure. The amount of pressure produced is determined by the type of equipment used. ...
... Steaming is a method of cooking using steam. Food is cooked in the steam produced by a boiling liquid (rather than placing the food itself in the boiling liquid). Steaming relies on the steam produced being under pressure. The amount of pressure produced is determined by the type of equipment used. ...
0952 Nutrition and Food Science
... Nutrients and Micronutrients Knowledge Objectives Students will demonstrate knowledge of ...
... Nutrients and Micronutrients Knowledge Objectives Students will demonstrate knowledge of ...
smart steamer basics 3 docs4 - RazzMaTazz Sales Organization
... blocks microwaves from directly cooking the food. Instead, microwaves are directed to the Water Tray, causing the water to boil and the steam to rise for perfectly steamed food. Second, it’s very easy to use. Just add water to the Water Tray, vegetables or other foods to the base and cook. You can a ...
... blocks microwaves from directly cooking the food. Instead, microwaves are directed to the Water Tray, causing the water to boil and the steam to rise for perfectly steamed food. Second, it’s very easy to use. Just add water to the Water Tray, vegetables or other foods to the base and cook. You can a ...
Name
... Sauté:to brown or cook food in a small amount of fat over low or medium heat Simmer:__to cook food just below the boiling point__________________________ Steam:to cook by the vapor produced when water is heated to the boiling point Whip:__to beat rapidly to incorporate air and to increase volume____ ...
... Sauté:to brown or cook food in a small amount of fat over low or medium heat Simmer:__to cook food just below the boiling point__________________________ Steam:to cook by the vapor produced when water is heated to the boiling point Whip:__to beat rapidly to incorporate air and to increase volume____ ...
Slide 1
... Nutrition Basics • Nutrition: the study of how food is used by the body • Six major nutrient groups: ...
... Nutrition Basics • Nutrition: the study of how food is used by the body • Six major nutrient groups: ...
Health Notes Ch 5 Lesson 4 Food and Healthy Living Nutrition
... Nutrition Labels: on almost any food packages; law requires that these information panels be placed on packages of food that are intended for sale Ingredients List- list food’s ingredients by weight, in descending order, with the ingredients in the greatest amount listed first However when three s ...
... Nutrition Labels: on almost any food packages; law requires that these information panels be placed on packages of food that are intended for sale Ingredients List- list food’s ingredients by weight, in descending order, with the ingredients in the greatest amount listed first However when three s ...
Safety and Sanitation
... Your hands come in frequent contact with food, so keeping them clean is the single most effective way to prevent the transfer of bacteria. Do a 20 second scrub with soap and warm water after handling raw fish, shellfish, meat and eggs. Immediately after using the toilet, blowing your nose, handling ...
... Your hands come in frequent contact with food, so keeping them clean is the single most effective way to prevent the transfer of bacteria. Do a 20 second scrub with soap and warm water after handling raw fish, shellfish, meat and eggs. Immediately after using the toilet, blowing your nose, handling ...
<600 F
... in the refrigerator should not be stored near or under raw meat, seafood, poultry or eggs. Produce stored at room temperature should be kept away from non-food items like household chemicals. ...
... in the refrigerator should not be stored near or under raw meat, seafood, poultry or eggs. Produce stored at room temperature should be kept away from non-food items like household chemicals. ...
Chapter 8 Seasonings Used to Enhance Flavor
... are used to add a new favor dynamic or modify the original favor. Herbs are the leafy parts of certain plants that grow in temperate climates. Spices are the roots, bark, seeds, fowers, buds, and fruits of certain tropical plants. Herbs are generally available fresh and dried. Spices are mostly avai ...
... are used to add a new favor dynamic or modify the original favor. Herbs are the leafy parts of certain plants that grow in temperate climates. Spices are the roots, bark, seeds, fowers, buds, and fruits of certain tropical plants. Herbs are generally available fresh and dried. Spices are mostly avai ...
Lite Meals for One or Two
... No single food gives us all the nutrients we need to stay healthy. The dietary guidelines for Americans recommends that to have a healthy diet, we should follow the Food Guide Pyramid (eating a variety of foods), consume fat, sodium, sugar and alcohol in moderation, balance our food intake with phys ...
... No single food gives us all the nutrients we need to stay healthy. The dietary guidelines for Americans recommends that to have a healthy diet, we should follow the Food Guide Pyramid (eating a variety of foods), consume fat, sodium, sugar and alcohol in moderation, balance our food intake with phys ...
Cooking - Waybuilder.net
... The superior nutritional quality of home-cooking could Main article: molecular gastronomy therefore play a role in preventing chronic disease.[38] Cohort studies following the elderly over 10 years show The application of scientific knowledge to cooking and that adults who cook their own meals have s ...
... The superior nutritional quality of home-cooking could Main article: molecular gastronomy therefore play a role in preventing chronic disease.[38] Cohort studies following the elderly over 10 years show The application of scientific knowledge to cooking and that adults who cook their own meals have s ...
Food Poisoning
... Campylobacter - Found in the gut of animals and birds. Is the commonest cause of diarrhoea. The commonest meat source is poultry. Contaminated (spoilt) shellfish and mushrooms are fairly common sources along with infected pets. Storing food near raw meats or inadequate heat treatment usually causes ...
... Campylobacter - Found in the gut of animals and birds. Is the commonest cause of diarrhoea. The commonest meat source is poultry. Contaminated (spoilt) shellfish and mushrooms are fairly common sources along with infected pets. Storing food near raw meats or inadequate heat treatment usually causes ...
Preparing Food VT
... and form a gel with the liquid called gelatinisation which thickens the liquid. When toasting or baking as with the roll the dry heat turns starch to dextrin. The fats in the meat melt to a liquid when heated. Fats can decompose at a high temperature, give off a bluish haze and burst into flames cal ...
... and form a gel with the liquid called gelatinisation which thickens the liquid. When toasting or baking as with the roll the dry heat turns starch to dextrin. The fats in the meat melt to a liquid when heated. Fats can decompose at a high temperature, give off a bluish haze and burst into flames cal ...
09 National Test
... a. Banquet Fried Chicken fried in partially hydrogenated vegetable oil b. Vegetable shortening c. Chocolate chip cookies made with partially hydrogenated vegetable oil d. Oreo cookies made with canola oil 9. A food chemist conducting research in a laboratory must know how to use all chemicals proper ...
... a. Banquet Fried Chicken fried in partially hydrogenated vegetable oil b. Vegetable shortening c. Chocolate chip cookies made with partially hydrogenated vegetable oil d. Oreo cookies made with canola oil 9. A food chemist conducting research in a laboratory must know how to use all chemicals proper ...
guide to food cooking methods
... such as flavour and texture, are better maintained. In addition, there is no need for cooking fats. However, it is only possible to cook foods that have been chopped into little pieces or slices as cooking times would be too long otherwise. This same “gentle” cooking technique is also employed when ...
... such as flavour and texture, are better maintained. In addition, there is no need for cooking fats. However, it is only possible to cook foods that have been chopped into little pieces or slices as cooking times would be too long otherwise. This same “gentle” cooking technique is also employed when ...
Molecular gastronomy
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.The term ""molecular gastronomy"" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Some chefs associated with the term choose to reject its use, preferring other terms such as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine.