Food Safety and Preparation

Food Safety and Preparation

Health Information On Breads, Cereals And Other Grain Products

Vary the taste and texture by choosing among whole-wheat,
oatmeal, pumpernickel, rye, and cornmeal products. Try some of the
flavored pastas available, spinach noodles or whole-wheat spaghetti.
Brown rice gives added texture, fiber, and flavor to many dishes.

Home baking Use two egg whites in place of each whole egg
in quick breads, cookies, and cakes and use lowfat or skim milk. Add a
small amount of vanilla, cinnamon, or nutmeg to sweet baked products to
enhance flavor when you reduce sugars. Use 3 tablespoons cocoa in place
of each ounce of baking chocolate. If fat is needed, to replace the fat
in chocolate in baked goods, use 1...

Convenient Conversion Tables

Volume Measures:



1 Teaspoon1/3 Tablespoon1/6 fl oz4.9 ml

3 Teaspoons1 Tablespoon1/2 fl oz14.8 ml

2 Tablespoons1/8 Cup 1 fl oz29.6 ml

4 Tablespoons 1/4 Cup 2 fl oz59.1 ml

5 1/3 Tablespoons1/3 Cup2 2/3 fl oz78.9 ml

8 Tablespoons1/2 Cup4 fl oz118.3 ml

10 2/3 Tablespoons2/3 Cup5 1/3 fl oz157.7 ml

12 Tablespoons3/4 Cup6 fl oz177.4 ml

14 Tablespoons7/8 Cup 7 fl oz207.0 ml

16 Tablespoons1 Cup8 fl oz236.6 ml





1 Pint2 Cups 473 ml

1 Quart2 Pints 946 ml

1 Gallon4 Quarts 3785 ml

1 Litre 0.264 gallon1000 ml



Weight Measures:



1 g0.035 oz1000 mg

1 oz28 g

1 lb16 oz0.454 kg

1 kg2.21 lb1000 g




Energy Measures:

1 Kilocalorie = 4.184 Kilojoules (Kj)

1 Kilojoule =...

Different Methods Of Cooking

Microwave Microwaving cooks food faster than most
other methods. You don't need to add fat to meat, poultry, or fish, and
use little or no water with vegetables. Microwaving is an excellent way
to retain vitamins and color in vegetables. When foods are boiled in
water and the water is subsequently discarded the water soluble
vitamins and minerals are lost.

Steam Steaming is a good way of cooking vegetables
without using fat. Try this method for frozen and fresh vegetables,
such as asparagus, broccoli, carrots, spinach, and summer squash. Use a
vegetable steamer or colander to hold vegetables, place in pot with a
little boiling water and cover. Cook until...

Irradiating Food

On May 2, 1990, FDA issued a rule defining the use of
irradiation as a safe and effective means to control a major source of
food-borne illness, Salmonella and other food-borne bacteria in raw
chicken, turkey, and other poultry.

People often become ill after eating contaminated poultry. Symptoms
may range from a simple stomach-ache to incapacitating stomach and
intestinal disorders, occasionally resulting in death.

Irradiating food to prevent illness from food-borne bacteria is not
a new concept. Research on the technology began shortly after World War
II, when the US Army began a series of experiments irradiating fresh
foods for troops in the field. Since 1963, FDA has passed rules
permitting...

Food Preparation And A Balanced Diet

By using a few simple techniques in your food preparation
routine you can apply these guidelines, get a balanced diet, and follow
the Dietary Guidelines developed by the US Department of Agriculture
for developing and maintaining a healthier diet:-



Decrease calories if you need to lose weight

Avoid too much fat, saturated fat, and cholesterol

Increase starch and dietary fiber

Avoid too much sugar and other sweeteners

Avoid too much salt and other sodium-containing ingredients

Its as simple as that. By keeping these five points high on your
agenda ( to-do-list) you will reduce your chances of becoming obese or
developing any of the other adverse conditions covered in chapter on...

Useful Information On Food Safety

Food-borne microorganisms cause tens of millions cases of intestinal
illness each year. For most healthy people, the distressful vomiting,
abdominal cramps, and diarrhoea are short-lived. But in people with
weakened immunity, such as those with AIDS, symptoms are often severe,
and the infections are so difficult to treat they can be fatal.

Salmonella bacteria frequently contaminate unpasteurized milk and
raw poultry, meat and eggs. Up to 40 percent of marketed raw chickens
carry this bacteria. Cross-contamination from raw poultry to other
foods during storage or food preparation is a major pathway for
salmonella into the diet.

Listeria bacteria are found in unpasteurized milk, cold smoked fish,
and certain cheeses, particularly soft-ripened...

Great Ways To Use Fruit

Low in fats and sodium and high in certain vitamins and
minerals they make especially satisfying desserts and snacks. Or, take
advantage of their great variety in flavor, color, and texture to perk
up vegetables and salads and to flavor or garnish simply prepared
meats, fish or poultry.

Have fresh fruits available for snacking. Try different fruits when
you prepare muffins, pancakes, or quick breads. Dried apricots,
raisins, dates, bananas, blueberries, or apples add extra fiber and
variety in flavor. Use lightly sweetened fruit sauce in place of
frosting on cake. Squeeze a lime or lemon wedge over a salad or fruit
salad in place of salad dressing. For a...

A Few Ways To Spice Up Meat, Poultry And Fish

Meat, poultry, and fish are traditional favorites. Dry beans,
and peas, nuts, and "meat substitutes" made from texturized vegetable
protein (TVP) provide many of the same nutrients and can be used in
place, or as an economic and healthy 'extender' of meat in many recipes.

A marinade enhances flavor and increases tenderness of meat and
poultry. To marinate, let food stand in a seasoned liquid in the
refrigerator for a few hours or overnight. Use a marinade that contains
little or no oil or sugar, reduce salt if required. Discard marinade
after use, do not save to use for another time. Marinades in which
uncooked meat has stood can...

Sprouted Seeds

Sprouted seeds, legumes and grains are a cheap and easy way of
increasing your intake of vitamins and minerals. Germinating seeds and
grains increase their nutritional value. The vitamin C content of wheat
increases sixty percent during sprouting.

Sprouts are easy to grow in a sprouting tray or jar, at any time of
the year. To sprout seeds take as many as you wish to sprout and place
in a jar with lukewarm water and leave overnight. The next day drain
and rinse them and the jar and then put them back in the jar, covered
with cheese cloth and secure with a rubber band. The seeds should...

Information On Dairy Products

These products are found in many forms, many of which have less
calories, fat, sugars, and sodium. Use skim or lowfat milk in soups,
puddings, baked products, or sauces for casseroles. Try undiluted
evaporated milk as a substitute for cream.

Use plain lowfat yogurt or whipped cottage cheese as a substitute
for sour cream in dips or salad dressings. Drain plain lowfat yogurt in
a strainer lined with cheese cloth, season the drained yogurt with
herbs, and use as a spread in place of cream cheese. Substitute plain
lowfat yogurt for some salad dressings or mayonnaise in recipes. Add
unsweetened fruit to plain yogurt for a dessert or snack.

Try...

Tips For Creating Delicious Meals For One

A little planning can go a long way toward making meals for one
person nutritious and interesting. Try some of these ideas to make
meals for one fun and easy:



Cook once and eat twice. Cook a small roast,
eat one portion now and freeze additional portions to mix with
vegetables for quick soups, stews, or chili.
Buy frozen vegetable in 1-pound bags.
Cook what you need for single servings, or mix several for an interesting vegetable medley.
Buy several types of pasta and noodles to keep on hand.

Many cook quickly. Pasta makes an attractive side dish,...

The Health Benefits Of Sprouts

Sprouted seeds, legumes and grains are a cheap and easy way of
increasing your intake of vitamins and minerals. Germinating seeds and
grains increase their nutritional value. The vitamin C content of wheat
increases sixty percent during sprouting.

Sprouts are easy to grow in a sprouting tray or jar, at any time of
the year. To sprout seeds take as many as you wish to sprout and place
in a jar with lukewarm water and leave overnight. The next day drain
and rinse them and the jar and then put them back in the jar, covered
with cheese cloth and secure with a rubber band. The seeds should...

A Variety Of Cooking Terms

Because of the variance and diversity of cuisine around the world,
and even within one country, amongst different population groups,
different names are given to the same food or style of cooking. As this
book is not limited to any specific country or culture, I think it is
quite appropriate to present different terms given by different people.



Aubergine, Brinjal, Eggplant

Bouillon, Broth, Stock

Bouquet garni, Bunch of herbs

Butter lettuce, Round lettuce

Calamari, Squid

Capsicum, Bell pepper, Sweet pepper

Chowder, Soup, Stew (Usually seafood)

Cilantro, Coriander, Danjha

Consomme, Clear soup

Crackers, Biscuits

Croutons, Cubes of fried bread

Dutch oven, Large copper alloy saucepan

Fold in, Gently turn mixture over with spoon or spatula

Garbanzo beans, Chickpeas, Pinto...

Tasty Ways To Cook Vegetables

Vegetables are naturally low in calories, fat, and sodium, and
are good sources of important vitamins, minerals and dietary fiber. Let
the natural flavor of vegetables come through. Use less butter,
margarine, salad dressing, honey, and soy sauce to keep down extra
calories, fat, sugars, and sodium.

Use a minimum amount of water, cook vegetables to the "tender-crisp"
stage so they look and taste best and retain more nutrients. Scrub
potatoes, cook, and serve unpeeled for more fiber. Try cooking starchy
vegetables in unsalted broth for added flavor. Add herbs and spices to
enhance flavor. Start with a "pinch" and then let your taste be your
guide.

Make your own low-fat,...