Only store fully mature, healthy vegetables. Even the way vegetables are chopped can be important. 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 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. in salad making and salient features of preparing good salads. If possible, don’t use the same equipment when preparing raw food, and cooked and ready-to-eat food. Most green vegetables and fruit may be preserved … Some nourishing ele-ments may bring other benefits to the stock, such as bones, which add gelatin. Radiation 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 Food Production Operations is an activity of preparing food products on mass scale and all the operations pertaining to it. Cross-contamination can also happen if you use dirty knives, chopping boards or other equipment. 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. Large Salad, with lots of greens ; Must contain4 of the 6 nutrients ; Must be filling ; Main Dish - Must be substantial and satisfying. Pureeing tomatoes breaks down cell structures, enabling the semi-crystalline lycopene to be better absorbed. The addition of salt suppresses undesirable microbial activity, creating a favourable environment for the desired fermentation. use spoons or tongs, not hands, after cooking). #1 Food Science Principle of Preparing… Development of gluten. Eat a variety of different foods. The various methods of preserving are then explained, and the main points of spoilage specific to the method are covered. The basic principles of agronomy may be listed as: 1. Basic principles of agronomy A principle means a scientific law that explains natural action. Chapter 8, Meat, Fish, and Egg Cookery, discusses properties, and types of meat, fi sh, and egg. 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 … 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. Holds the leavening gases to help baked product rise. Food preparation - LinkedIn SlideShare Poultry skins are crispy because they render faster while meat stays juicy, roasted vegetables caramelize more quickly, and baked goods brown evenly. Principles – science-based information regarding elements of produce safety and quality. Principles of Food Hygiene have been expanded where there are issues specific to primary production and packing. 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. Hearty vegetables like broccoli, green beans and cauliflower are good choices for boiling. Thoroughly clean and sanitise equipment after each use. - Planning and preparing for the training 7 - Implementing the training 8 - Evaluating the training 10 II. 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. Keep a few inches of the stem on winter squash and also cut the green tops of root crops to an inch or so. You can use herbs, vegetables, or fruit as accent colors if the main dish seems a little bland. Chopping vegetables mimics herbivore attack by activating enzymes and generating defence compounds in members of the onion and cabbage families. Classifi cation, preparation, and trends of presenting soups have also been covered. PPT پشتو (Pashto) (2 MB) Integrated Pest Management. ing soft drink consumption year-round. 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. Chart and Diagram Slides for PowerPoint - Beautifully designed chart and diagram s for PowerPoint with visually stunning graphics and animation effects. But we may also think of blanching of the vegetable or treat with sulphur dioxide depending on the characteristics of the commodity and product. 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. Kitchen organisation. • know about nutritional value of fruits and vegetables. Staple foods should make up the largest part of a meal. The general introduction deals with the principles of spoilage preven-tion. 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