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Topic: Food Basics

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	Drying Food
		Foods should be dried rapidly, but not so fast that the outside becomes hard before the moisture inside has a chance to evaporate.
		Stirring the pieces of food frequently and shifting the racks in the oven or dryer are essential because heat is not the same in all parts of the dryer.
		After the food is dried, cool it on the tray, then put the pieces of food in a large closed container such as a crock, a plastic jar, or a coffee can.
	www.ag.uiuc.edu /~vista/html_pubs/DRYING/dryfood.html (8361 words)

	Food Safety Basics 2
		Foods should be protected from time and temperature abuse by purchasing according to the storage space available.
		Thaw foods in refrigerator units, under cool running water at a temperature of 70°F or lower, or in a microwave oven (depending on the amount of food).
		Food reheated in a microwave oven should reach 190°F and be allowed to stand 2 minutes to allow for dispersal of heat.
	www.ext.nodak.edu /extpubs/yf/foods/fn572-1.htm (2825 words)

	Scandi Kosher Food: Kosher Basics
		The basic laws of kashrut are in the Biblical book of Leviticus, their details explicated in the oral law (the Mishnah and the Talmud) and codified by the later rabbinical authorities.
		All food derived from non-kosher animals as enumerated in the Bible is not allowed according to the laws of kashrut.
		Store-bought foods can be identified as kosher by the presence of a hechsher, a graphical symbol that indicates that the food has been certified as kosher by a rabbinic authority.
	www.scandikosherfood.com /Kosherfoodbasics.htm (682 words)

	Food Safety Basics 2
		Potentially hazardous foods should be identified on the menu, and safe handling procedures should be established for each.
		Hot foods should be held hot (140°F or greater) and cold foods held cold (41°F or lower).
		Foods must be cooled from 140°F to 70°F in 2 hours or less and from 70°F to 41°F in 4 hours or less.
	www.ext.nodak.edu /extpubs/yf/foods/fn572-3.htm (1186 words)

	BACK TO BASICS ON FOOD
		Food sold to the general public is, on the whole, nutritionally deficient; poisoned with high nitrate levels, herbicides and pesticides; and travels, on average, 1,400 miles from field to plate.
		But there are impediments to a farm-to-school stream of nutritionally wholesome, flavorful, fresh foods produced in a manner fair to farmers and farm laborers which builds community food security, protects our groundwater from depletion and toxic poisoning and preserves the forests upon which the climate system of the whole world depends.
		Food is more than carbohydrates, fats, vitamins, minerals and protein to fuel body and mind but a sacrament connecting us profoundly to the soil and water in which it was grown and to the sun, wind and rain that supplied the energies to grow it.
	www.worldhungeryear.org /why_speaks/ws_load.asp?file=43&style=ws_table (1793 words)

	Food Label Basics
		The foods highest in carbohydrate are fruits, grains, and milk.
		This also assures that a food can’t be called low-fat only because a very small serving is used.
		The term is a reflection of the amount of the food’s weight that is fat free.
	www.co.mohave.az.us /wic/foodLabelBasics.htm (2236 words)

	Food and Wine Basics
		The Food and Wine combinations that most of us grew up with were the 'red wine with beef' and 'white wine with fish or poultry' rules.
		With the next bite of food, the flavors are fresh again it should be as wonderful as the first bite.
		The surest and easiest way to match foods with wines is to look for sweetness, acidity or bitterness in the food and serve wines that have the same characterisics.
	www.cellarnotes.net /foodwine.html (521 words)

	Food Allergy Basics (Site not responding. Last check: 2007-10-20)
		The most common allergy-causing foods are peanuts, tree nuts (walnuts, pecans), milk, eggs, fish, shellfish, wheat, and soy.
		Food allergies occur when the body thinks a food is harmful.
		The eight most common foods that cause food allergies are milk, eggs, _____, wheat, _____, shellfish, tree nuts, and peanuts.
	www.fankids.org /FANKid/Basics/basics.html (500 words)

	Reference Library - Science - Food Chain
		While being food for animals higher in the food chain, these animals may eat other animals or plants to survive.
		If one animals source of food disappears, such as from over fishing or hunting, many other animals in the food chain are impacted and may die.
		At the bottom of the food chain are the sea plants and plankton.
	www.kidport.com /RefLib/Science/FoodChain/FoodChain.htm (283 words)

	Digestive System
		But before food can do any of these things, it has to be digested into small pieces the body can absorb and use.
		The smooth muscle in the walls of the tube-shaped digestive organs rhythmically and efficiently moves the food through the system, where it is broken down into tiny absorbable atoms and molecules.
		The waste parts of food that the body can't use are passed out of the body as feces.
	www.kidshealth.org /teen/your_body/body_basics/digestive_system.html (350 words)

	Baby food basics
		Many baby food jars are labeled according to stages, with stage 1 versions for babies who are just starting solids and stages 2 and 3 for babies and toddlers with more experience (and solids!) under their belts.
		Many parents prefer organic baby food, despite the higher cost, because they want to give their child food that's free of pesticides and other chemicals.
		A blender or food processor will work, but a hand-turned food mill with stainless steel blades for different textures of food is best.
	www.babycenter.com /refcap/baby/babyfeeding/9194.html (999 words)

	US FDA/CFSAN: Food Labeling Overview
		Food labeling is required for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc. Nutrition labeling for raw produce (fruits and vegetables) and fish is voluntary.
		Such foods are regulated by FDA under the authority of the Federal Food Drug and Cosmetic Act, even though they are not specifically defined by law.
		Food Labeling; Guidelines for Voluntary Nutrition Labeling of Raw Fruits, Vegetables, and Fish; Identification of the 20 Most Frequently Consumed Raw Fruits, Vegetables, and Fish; Reopening of the Comment Period April 4, 2005
	vm.cfsan.fda.gov /label.html (446 words)

	Food Allergy Basics
		Between 6 and 7 million Americans (2 to 2.5 percent) are estimated to suffer from food allergy.
		There are eight foods that account for 90 percent of allergic reactions: peanuts, tree nuts (walnuts, pecans, etc.), fish, shellfish, eggs, milk, soy, and wheat.
		Food allergy is the leading cause of anaphylaxis outside the hospital setting, accounting for an estimated 30,000 emergency room visits each year.
	farrp.org /articles/basics.htm (350 words)

	FCIC - Consumer Focus
		Food allergy, also called “food hypersensitivity”, is a reaction of the body’s immune system to something in a food or an ingredient in a food — usually a protein.
		Food allergens are not broken down by cooking or the digestive process.
		Food intolerance is an adverse reaction to a food substance or additive that does not involve the immune system.
	www.pueblo.gsa.gov /cfocus/cfallergies04/focus.htm (964 words)

	Farmer Jack opens doors on 10 Food Basics stores - 03/31/04 (Site not responding. Last check: 2007-10-20)
		The new, low-price Food Basics concept is part of a far-reaching plan by Detroit-based Farmer Jack to attract new customers and boost sales.
		Food Basics stocks 10,000 to 20,000 products, compared with a traditional grocery store that carries 20,000 to 40,000 items, Carson said.
		Although she was leery about the change from Farmer Jack to Food Basics, she ended up pleased with the new store’s merchandise.
	www.detnews.com /2004/business/0403/31/b01-108537.htm (775 words)

	10 Farmer Jacks to convert to Food Basics - 01/13/04 (Site not responding. Last check: 2007-10-20)
		The remaining seven to be converted to Food Basics are in Wayne, Lincoln Park, Harper Woods, Highland Park, Hamtramck, Melvindale and Sterling Heights.
		The Madison Heights-based United Food and Commercial Workers Local 876, which represents Farmer Jack’s local stores, also will represent those workers who are transferred to the Food Basics stores, the union said Monday.
		Food Basics will carry a supply of perishable products and pantry staples.
	www.detnews.com /2004/business/0401/13/c01-34499.htm (405 words)

	Food Basics
		If your child is trying to make heart-healthy changes to his/her lifestyle and diet, it is helpful to know some basics about nutrition, starting with the components of food.
		Fatty acids are the basic chemical units in fat.
		It occurs naturally in some foods, but most of the sodium in our diets comes from seasonings and ingredients we add to foods.
	www.healthsystem.virginia.edu /UVAHealth/peds_cardiac/foodbas.cfm (644 words)

	Food Label Basics
		The closer this number is to the food's total calories, the more fat the food contains.
		The food label doesn't specify a daily percentage or guideline for protein consumption because so much depends on individual needs.
		The daily values footnote is a reference tool, giving you basic guidelines on how much of each nutritional item you should eat daily.
	tms.ecol.net /fitness/label.htm (560 words)

	Media
		FAAN is a national nonprofit organization established to increase public awareness about food allergies and anaphylaxis (a severe, life-threatening reaction), provide education, and advance research on behalf of all those affected by food allergies.
		Individuals with food allergies and asthma appear to be at an increased risk for severe allergic reaction.
		Food allergy is the leading cause of anaphylaxis outside the hospital setting,accounting for an estimated 30,000 emergency room visits and 2,000 hospitalizations each year.
	www.foodallergy.org /media.html (1023 words)

	Food Basics opens Downriver 04/07/04
		Celebrating the March 30 opening of Food Basics in Melvindale with a ceremonial ribbon cutting are Lawrence Byrd (left), manager of store operations; Ken Schliecher, general manager; Mayor Andrew Luzod; and Joe Burke, manager of store operations.
		Food Basics employees Becky Fondessy (left) and Cathy Pickelhaupt along with Store Manager Bob Shirley welcomed shoppers at the Lincoln Park store's grand opening.
		Several people have said the appearance of the Food Basics in Melvindale is a step up from how the old Farmer Jack used to look.
	www.thenewsherald.com /stories/040704/bus_20040405019.shtml (710 words)

	Farmer Jack to reopen 10 stores as Food Basics
		Three Farmer Jack stores in Detroit are among 10 in the metro area that will relaunch this spring as the deep discount, no-frills Food Basics stores.
		"It is our hope that metro Detroiters will embrace Food Basics as they have embraced Farmer Jack, their hometown grocer," Carter said.
		Earl Weissert, president of Food Basics USA, said the stores will carry about half the 45,000 items a typical supermarket sells and have fewer frills.
	www.freep.com /money/business/fjack13_20040113.htm (747 words)

	Food Basics 101: Your Diet Makeover
		Use these basic nutrition tips to help you get started and you will be sure to achieve the success you have been looking for.
		Basic rule here, if it is a solid at room temperature, it is usually saturated (bad) ; if it is a liquid at room temperature it is unsaturated (good).
		Now that you are armed with your food basics, you can incorporate this into your existing regimen to achieve a healthier lifestyle.
	www.bodybuildbid.com /articles/nutrition/dietmkover.html (1047 words)

	Natural Dog Food - Natural Cat Food, Free Samples
		Back to Basics food for dogs and cats is formulated to be the highest quality dog and cat food in the world.
		Back to Basics ultra premium natural dog food and natural cat food are "human grade pet food." By "human grade" we mean, all ingredients are fit for human consumption (back to basics is not formulated for human consumption).
		After a few weeks on Beowulf Back to Basics diet, your dog or cat will be visibly fit, have a healthier energy level, and a sleeker, shinier coat.
	www.beowulfs.com (507 words)

	The Great Atlantic and Pacific Tea Company / Food Basics
		Food Basics provides low priced quality products to value seeking customers in 90 locations across Ontario.
		Food Basics saves customers money on their grocery bill by carrying only the best selling brands and products, complemented by our own low-priced products.
		Food Basics offers the Best Prices Everyday backed by our Triple the Difference money back guarantee.
	www.aptea.com /foodbasics.asp (225 words)

	Japanese Culture - Food & Drink - The Basics
		While rice is the staple food, several kinds of noodles (udon, soba and ramen) are cheap and very popular for light meals.
		Sticky, short-grained rice is the staple food in Japan.
		The cultivation of rice in paddy fields traditionally required great cooperation between villagers and this is said to have been central to the evolution of Japanese culture.
	www.japan-zone.com /culture/food.shtml (695 words)

	BetterBaking.com - BetterBaking.com Book Shelf
		Although the food in Taste of Montreal is about his home turf, you will find scads of great info on almost every gourmet basic from mushrooms to halvah, Montreal steak spice, lemon grass and mozzarella and more.
		It is a one-stop source guide for baking basics, why things work or why they flop, and a solid assortment of the recipes that make up a baker’s building blocks in the kitchen.
		It is a good mix of food of the 50’s crossing over into the 70’s so you have great cakes and pies along with quick squares and some ‘instant’ this and that.
	www.betterbaking.com /viewArticle.php?article_id=33&PHPSESSID=978070fa... (5432 words)

	Food Quotes: Food
		“In our opinion food should be sniffed lustily at table, both as a matter of precaution and as a matter of enjoyment, the sniffing of it to be regarded in the same light as the tasting of it.”
		Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy.
		Bring the same consideration to the preparation of your food as you devote to your appearance.
	www.foodreference.com /html/qfood.html (812 words)

	Food Basics
		Most foods sold in supermarkets and restaurants are too high in salt.
		As more and more sweeteners are used to formulate foods in the U.S., consumers need to be vigilant in reading the ingredients part of the Food Label to verify if the product is made with all natural real sugar or some man-made, chemical sweetener.
		This is a product that has been used for years by professional chefs, and only recently available at regular grocery stores in small enough quantities to be practical for the average home cook.
	wolves.typepad.com /food_basics (1708 words)

	Baby-food basics - Nutrition Notes - MSNBC.com
		Adding new foods to a baby's diet too early can increase the chance that an infant will develop allergies.
		Solid foods such as cereal are generally not recommended in any form until a baby is five or six months old.
		Then, while adding other foods, breastfeeding should continue until the baby is a year old.
	www.msnbc.msn.com /id/4687645 (672 words)

	Open Directory - Home: Cooking: Drying and Dehydrating (Site not responding. Last check: 2007-10-20)
		Drying Food - Covers drying basics, methods and equipment, fruits, vegetables, herbs, meats, and storing methods; from the University of Illinois at Urbana-Champaign.
		Drying Foods - Comprehensive site that covers drying food indoors and outdoors, pre-treating of foods, fruits and vegetables, nuts and seeds, food leathers, jerky, remedies for problems, FAQs; from the University of Florida, Institute of Food and Agricultural Sciences.
		Drying Foods - Ohio State University Extension fact sheet on the benefits of drying foods, preparation, pre-treatment, equipment needed, and a drying table for a variety of fruit and vegetables.
	dmoz.org /Home/Cooking/Drying_and_Dehydrating (400 words)

	Pairing Wine and Food - Wine and Food - Wine.com
		The current thinking is that since food can be every bit as complex as wine, the options for creating rich pairings are staggering.
		Delicate foods - veal, or filet of sole for example - will be overwhelmed by a full-bodied red wine.
		Some wine and food combinations result in a flavor that was not present in either one and is not meant to be, metal for instance.
	www.wine.com /aboutwine/food/article.asp?title=0&id=363 (503 words)

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