Cooking hygiene. 4 IMPORTANT ASPECTS IN COOKING HYGIENE. PERSONAL HYGIENE HYGIENE IN SITE OF COOKING HYGIENE IN UTENSILS AND EQUIPMENT HYGIENE IN FOOD. COOKING HYGIENE . PERSONAL. COOKING SITE. CLEAN BODY AND HAIR CLEAN HANDS- SHORT AND CLEAN FINGER NAILS CLEAN CLOTHE AVOID:
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OUR MICROBES CAN PASS DOWN TO OTHERS
UTENSILS AND EQUIPMENT
Little oil is used and food is stired constantly at a variable temperature.
THEMES: FERMENTATION --YEAST,MOLD,BACTERIA
FERMENTATION, PUTREFACTION, AND RANCIDITY
Yeast can be true – metabolizes sugar producing alcohol and carbon dioxide gas. False yeast grows as a dry film on food surface such as on pickle. False occurs in foods with high sugar or acid environment.
Extends the life of food
Maintains as much as possible nutritional quality.
Avoids growth of unwanted micro-organisms
Food is preserved with salt. Salt inhibits the growth of microorganisms by taking out water of cells through osmosis. Most bacteria,fungi,and other pathogenic organisms can’t survive in a highly salted environment.
One of the oldest methods for preserving food.
DRY SALTING : meat or fish are buried in salt.
BRINE-CURING : Meat is put in strong salt water.
½ bag of purified water
Raw Jalapeño peppers (optional)
For a very fluid consistency boil 2 cups water and 1 of sugar.
For a normal consistency boil 1 cup of water and 1 of sugar.
For a thick consistency boil 1 cup of water and 2 of sugar.
fruit is covered.
Place thin cloth on top and after 24 hours put on the lid.