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,...