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Topic: Food and cooking hygiene

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In the News (Wed 20 Feb 19)

  Food Preparation, Indoor and Outdoor Cooking Techniques
Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent food borne illness while maintaining nutritional value, texture and flavor.
Some foods are replenished with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of the pan, and letting it steam up into or around the food.
Sautéing differs from searing in that food is cooked in the process of sautéing it and one may sear simply to cook the outer juices and color the meat before another process is used to cook the inside.
www.creativecookingandentertaining.com /new171099.html   (5615 words)

 Food and cooking hygiene   (Site not responding. Last check: 2007-10-12)
The preparation of food involves potentially severe health hazards if basic hygiene routines are ignored.
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.
Use an instant-read thermometer to measure the internal temperature of cooked meats.
bopedia.com /en/wikipedia/f/fo/food_and_cooking_hygiene.html   (128 words)

 Learn more about Cooking in the online encyclopedia.   (Site not responding. Last check: 2007-10-12)
Cooking is the act of preparing food for consumption.
Heating can sterilize the food (depending on temperature, cooking time, and technique used), in addition to softening the food by turning collagen into gelatin.
Living foods diet adherents advise against the use of heat in the preparation of food: they believe that temperatures above 106°F (41°C) destroy essential enzymes in the food, which they believe are necessary for proper digestion and nutrition.
www.onlineencyclopedia.org /c/co/cooking.html   (316 words)

 Cooking (via CobWeb/3.1 planetlab2.cs.unc.edu)   (Site not responding. Last check: 2007-10-12)
The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.
There is archaeological evidence of cooked foodstuffs, both animal and vegetable in human settlements dating from the earliest known use of fire.
In cooking, fats provide tastes and textures but probably the most significant attribute is the wide range of cooking temperatures that can be provided by using a fat as the principal cooking medium rather than water.
www.brainyencyclopedia.com.cob-web.org:8888 /encyclopedia/c/co/cooking.html   (965 words)

Cooking is the art, science, profession, and hobby of preparing food for human consumption.
It can sterilize the food (depending on temperature, cooking time, and technique used), in addition to softening the food by turning collagen into gelatin.
Because eating is a universal human drive, cooking is a nearly universal cultural feature.
www.ebroadcast.com.au /lookup/encyclopedia/co/Cooking.html   (161 words)

 Hygiene - Wikipedia, the free encyclopedia (via CobWeb/3.1 planetlab2.cs.unc.edu)   (Site not responding. Last check: 2007-10-12)
Hygiene ranges from personal hygiene, through domestic up to occupational hygiene and public health; and involves healthy diet, cleanliness, and mental health.
The term hygiene originates as a reference to Hygieia, who was a daughter of Asclepius and the goddess of health, cleanliness and sanitation.
Refrigeration of foods (and avoidance of certain foods in environments where refrigeration is or was not feasible).
en.wikipedia.org.cob-web.org:8888 /wiki/Hygiene   (646 words)

 Food and Cooking   (Site not responding. Last check: 2007-10-12)
Foods are identified and placed into groups according to their different properties or characteristics.
Food can be categorised into groups based on whether it comes directly from a plant or animal, or whether it is manufactured or processed.
Children could bring a recipe and food from home representing food traditional to their own culture and share it at a special multicultural lunch to which family members are invited.
www.eduweb.vic.gov.au /sofweb/science/sampleprogram/early/modse/cooking/index.htm   (1722 words)

 Food safety when cooking - Better Health Channel.
In general, food should be cooked to a temperature of at least 75°C or hotter.
When food is cooked, it should be eaten promptly, kept hotter than 60°C, or cooled, covered and stored in the fridge or freezer.
Cook steak, chops and whole roasts to your preference as food poisoning bacteria are mostly on the surface.
www.betterhealth.vic.gov.au /bhcv2/bhcarticles.nsf/pages/Food_safety_when_cooking?Open   (943 words)

 Food hygiene: cooking and chilling | Business Link
Cooking and chilling are both essential to make sure the food you serve is safe to eat.
Thorough cooking kills harmful bacteria in food, therefore don't serve any food that isn't properly cooked - once food is cooked, serve it immediately or keep it hot until serving.
Some foods need to be kept chilled to keep them safe - for example food with a "Use by" date, food that you have cooked and won't serve immediately, or other ready-to-eat food such as prepared salads.
www.businesslink.gov.uk /bdotg/action/detail?type=RESOURCES&itemId=1073793642   (304 words)

 Cooking - Gurupedia
The term is often used in the narrower sense of applying heat in order to chemically transform a food, thus changing its flavor, texture, appearance, or nutritional properties.
Cooking is the method often used to improve the flavour of foods by using combinations of ingredients to provide the most pleasing taste.
Heating can disinfect the food (depending on temperature, cooking time, and technique used), in addition to softening the food by turning collagen into gelatin.
www.gurupedia.com /c/co/cooking.htm   (253 words)

 MCHD Environmental Health Section - Food Handler's Manual
Cook fish and pork to 145°F. If fish is eaten raw or undercooked, it must be frozen at -4°F or below for 7 days (or -31°F or below for 15 hours in a blast freezer), except for some species of tuna.
Foods delivered to your facility should be inspected as it comes in by someone with the authority to accept or reject the food.
After food is cooked, it may be necessary to keep the food hot for a while.
www.co.multnomah.or.us /health/foodhand   (5692 words)

 Food Tip on food hygiene basics - Food and Cooking Tips by Tallyrand   (Site not responding. Last check: 2007-10-12)
To achieve this solid foods such as roast meats and steaks need to be thoroughly cooked until the juices run clear (no signs of blood).
Liquid style foods such as sauces, soups and stews etc should be brought to a boil (while stirring) and simmered for a minimum of three minutes.
NEVER reheat foods more than once or the bacteria in the food will not only multiply as the food is cooled down and stored, but they will also become heat resistant.
www.hub-uk.com /tallytip01/tip0006.htm   (1211 words)

 Cooking Hygiene
Food poisoning is an unpleasant illness which usually occurs within 1 to 36 hours of eating contaminated or poisonous food.
Bacterial food poisoning is by far the commonest and in some instances, such as the very young and the elderly, may result in death.
Food may be contaminated directly by the hands or by sneezing and coughing.
www.inquiry.net /outdoor/skills/b-p/wb/hygiene.htm   (1241 words)

 Vegetarian guide to food hygiene
The increasing range of foods now available to consumers, and the added demand for reduced reliance on chemical fertilizers and pesticides, means that every food handler at home and at work now has a major part to play in reducing the risks of food poisoning.
Inadequately cooked foods may mean that some bacteria survive the cooking process to multiply and contaminate surfaces.
Food is cooked to as near to time of service as possible.
www.rbkc.gov.uk /EnvironmentalServices/FoodHygieneandStandards/vegetarian.asp   (1118 words)

 Information About Meat and Cooking Times   (Site not responding. Last check: 2007-10-12)
No other food group is as good a source of high biological value protein, which is essential for the growth, repair and maintenance of body cells.
Liver is the richest source of vitamins A and D. Vegetarian meals can be good for you and even quite tasty, but if you have ever seen a veggie friend looking pale, listless or unwell, you can guess what is missing in his or her diet.
The healthiest ways to cook meat are grilling and baking, though dry frying bacon and mince is also a healthier option.
www.cooking-and-food.com /cooking/meat-cooking-times.php   (598 words)

 Wikinfo | Cooking
Cooking is the art, science, profession, and hobby of preparing food and drink for human consumption.
However, several studies and experiments showed that uncooked fruits, vegetables and other foods are healthier and more nutritious than their cooked (heated above 110-120 F) counterparts.
This is because heat destroys a significant proportion of vitamins and minerals, damages all enzymes, breaks down natural fibers etc. For details see the Living and Raw Foods website, and this article in particular.
www.wikinfo.org /wiki.php?title=Cooking   (299 words)

 AllRefer Health - Food - Hygiene and Sanitation (Food Safety, Hygiene - Food and Sanitation, Sanitation - Food and ...
Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and food-borne illnesses.
Food can be contaminated in many different ways -- during the packaging process, by inadequate cooking or storage.
Different food products may already have different microorganisms such as bacteria or parasites which may be allowed to multiply and cause disease if food is not appropriately handled.
health.allrefer.com /health/food-hygiene-and-sanitation-info.html   (350 words)

 Food Preparation, Indoor and Outdoor Cooking Techniques (via CobWeb/3.1 planetlab2.cs.unc.edu)   (Site not responding. Last check: 2007-10-12)
Eggs are generally poached in water, fish in white wine, poultry in stock and fruit in red wine.
Sliced brisket, sausage, and pork ribs are the most popular meats in Texas barbecue.
Backyard barbeques and tailgating are considered pastimes in the city and its surrounding area.
www.creativecookingandentertaining.com.cob-web.org:8888 /new171099.html   (5344 words)

Food poisoning is probably the most prevalent disease in America.The poisoning may exhibit itself as a slight discomfort a few hours after eating, to a life- threatening episode requiring hospitalization.
Probably the most common bacteria involved in food poisoning is the salmonella e-coli and listeria bacteria.
This is one of the most inexpensive ways to prevent disease, food poisoning, and to live a long and healthy life.
www.thegutsygourmet.net /kitchen-sani.html   (939 words)

 Food and cooking hygiene - Wikipedia, the free encyclopedia
Wash your hands with soap and water before and after cooking.
Keep the temperature of hot food above 140°F / 60°C and keep the temperature of cold food below 40°F / 4°C. Food should not sit at intermediary temperatures (defined as 40-140°F / 4-60°C) for more than 2 hours.
(although some sources (http://www.health.gov/dietaryguidelines/dga2005/document/html/chapter10.htm) suggest washing meat spreads bacteria, that would otherwise be killed in the cooking process.
en.wikipedia.org /wiki/Food_and_cooking_hygiene   (205 words)

The food may not appear any different or spoiled but can be harmful to anyone who ingests it.
Personalized cooking and cooking advice, catering and private chef services, gourmet food and recipes, cookbooks and lots more...
Through private cooking classes, mom's groups, and a cookbook (The Petit Appetit Cookbook), Petit Appetit helps parents provide fresh, organic foods for their infants, children and family.
www.dirpedia.com /cooking.html   (1931 words)

 Food Storage, Industries at www.bedfordguildhouse.co.uk - Ferl - Unit 276 - Maintain and promote hygiene in food ...   (Site not responding. Last check: 2007-10-12)
Food labels often give you storage, preparation and cooking instructionsafter this time.
Only 10 percent of wireless used storage equipment subscribers call DA “at least once a month.” Still, at an average of $1.45 per call - plus minutes of use - DA is one of the top revenue enhancers for wireless carriers.
Advertising, food storage sponsorships, and other non-editorial materials represent the opinions and messages of their respective origins, and not of the site operator or JiWire, Inc. Wi-Fi Networking News.
www.bedfordguildhouse.co.uk.cob-web.org:8888 /food-storage.html   (1061 words)

 Food Safety First! (via CobWeb/3.1 planetlab2.cs.unc.edu)   (Site not responding. Last check: 2007-10-12)
is an economical training approach designed for introducing the new employee to the proper care necessary for safety in the food industry.
program was written by Drexel University to provide the food service proprietor with an effective tool for maintaining sanitary conditions in his place of business.
It will also teach proper refrigeration, freezing, cooking, and reheating methods to prevent loss due to food spoilage and it will provide assistance in complying with governmental regulations, whether they are federal, state, or local regarding cleanliness, storage, cooking and training procedures in the industry.
www.foodsafetyfirst.com.cob-web.org:8888   (236 words)

 Cookery Online - Food and Cooking Hygiene
Cooking Techniques Recipes Utensils Diets Weights & Measures Hygiene
Food can transmit disease from person to person as well as serve as a growth medium for bacterium that can cause food poisoning.
Hand washing with warm soapy water before preparing food and after handling raw meat, fish and poultry.
www.cookery-online.co.uk /article/Food-and-Cooking-Hygiene   (165 words)

 Ferl - Unit 276 - Maintain and promote hygiene in food storage, preparation & cooking
Maintain and promote hygiene in food storage, preparation and cooking
This package of teaching resources contains a powerpoint presentation, and a question sheet and an answer sheet, on maintaining hygiene in food storage, preparation and cooking.
Maintain and promote hygiene in food storage, Preparation and cooking question and answer sheets
ferl.becta.org.uk /display.cfm?page=834   (265 words)

 Foodlink: A-Z of Food Safety (via CobWeb/3.1 planetlab2.cs.unc.edu)   (Site not responding. Last check: 2007-10-12)
Food manufacturers and retailers work hard to keep food safe during processing and distribution.
Once we buy food and take it home that job passes to us.
This A-Z provides an alphabetical guide to storing, handling and preparing food safely in the home as well as important advice on personal and kitchen hygiene.
www.foodlink.org.uk.cob-web.org:8888 /azlist.asp   (79 words)

Food seasoned after it is cooked does not taste as good as when seasoned before and during the cooking process.
Cooking has been a passion of mine for 65 years.
I enjoy cooking recipes from all ethnic cuisines and love to combine them to come up with new and more exciting results.
www.thegutsygourmet.net   (992 words)

 Eastbourne Borough Council - Guide to Food Hygiene - Cooking
Thorough cooking is very important because it kills harmful bacteria in food.
Hot food must be kept above 63°C (145°F) When you are serving or displaying hot food, you can keep it below 63°C for a maximum of two hours.
Then you must throw away the food, or cool it as quickly as possible and keep it chilled until it is used
www.eastbourne.gov.uk /business/food/hygiene/cooking   (248 words)

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