Knowledge in food production
Appam (Bread)
Appam is a type of South Indian pancake madewith fermented rice batter and coconut milk. It isa popular food in South Indian states of Keralaand Tamil Nadu. It is also very popular in SriLanka where it is commonly referred to by itsanglicized name as Hoppers. It is eaten mostfrequently for breakfast or dinner. It is calledChitau Pitha in Oriya, Paddu or Gulle Eriyappa inKodava. It is known as Appa in Sinhala andArpone in Burmese.Appam ingredients may differ according to thedish like Plain hoppers (Vella Appam),Kallappam, Egg hoppers, Milk hoppers(Palappam), Honey hoppers, String hopper(Nool Puttu), Pesaha appam, Achappam,Neyyappam, Vattayappam.
Vineet Kaushal
Blue Cheese
Blue cheese is a general classification of cow'smilk, sheep's milk, or goat's milk cheeses thathave had cultures of the mold Penicillium addedso that the final product is spotted or veinedthroughout with blue, blue-gray or blue-greenmold, and carries a distinct smell, either fromthat or various specially cultivated bacteria.Some blue cheeses are injected with sporesbefore the curds form and others have sporesmixed in with the curds after they form. Bluecheeses are typically aged in a temperaturecontrolled environment such as a cave. Bluecheese can be eaten by itself or can be crumbledor melted into or over foods.In the European Union, many blue cheeses suchas Roquefort, Gorgonzola and Blue Stilton carry aprotected designation of origin, meaning theycan bear the name only if they have been made ina particular region in a certain country. Similarly,individual countries have protections of their ownsuch as France's Appellation d'Origine Contrôléeand Italy's Denominazione di Origine Protetta.Blue cheeses with no protected origin name aredesignated simply "blue cheese".The characteristic flavor of blue cheeses tends tobe sharp and salty. The smell of this food is dueboth to the mold and to types of bacteriaencouraged to grow on the cheese: for example,the bacterium Brevibacterium linensresponsible for the smell of many blue cheeses,as well as foot odor and other human bodyodors.
bleu du vercors-sassenage cheese
Bleu du Vercors-Sassenage is a mild pasteurizednatural rind cow's milk blue cheese originallyproduced by monks in the Rhône-Alpes region ofFrance in the 14th century. Now made in theDauphiné area, the cheese has been a protectedAppellation d'origine Contrôlée since 1998.As a requirement, the cheese has to becomposed of milk from Montbéliard, Abondanceor Villard cows. The cheese is unpressed anduncooked and contains the mold Penicilliumroqueforti. In Larousse Grand DictionnaireUniversel of the 19th century, King Francis isdescribed as being quite fond of the cheese.
Bagoong Monamon (Fish Sauce)
Bagoong monamon, bagoong monamon-dilis, orsimply bagoong and bugguong munamon inllocano, is a common ingredient used in thePhilippines and particularly in Northern Ilocanocuisine. It is made by fermenting saltedanchovies ("monamon" or "munamon" in ilocano)which is not designed, nor customarily used forimmediate consumption since it is completelyraw. Therefore it is used as a cooking ingredient,upon when it is cooked alone, it can be used asan accompaniment to traditional food dishes. Tomost Westerners unfamiliar with this condiment,the smell can be extremely repulsive.Bagoong is however, an essential ingredient inmany curries and sauces.This bagoong is smoother than bagoong terong,however, they are similar in flavor. The odor isunique and smells strongly of fish. Fish sauce,common throughout Southeast Asian cuisine, isa by-product of the bagoong process. Known aspatis, it is distinguished as the clear refined layerfloating on the thicker bagoong, itself. Patis andbagoong can be interchanged in recipes, depending on personal taste and preference.Bagoong is used as a flavor enhancing agent, inthe place of salt soy sauce, or monosodiumglutamate. It is used in creating the fish stockthat is the base for many ilocano dishes, likepinakbet, or as a dressing to greens in the dishcalled kinilnat or ensalada. Bagoong is also usedas a condiment, in many cases, a dipping saucefor chicharon, green and ripe mangoes, or hardboiled eggs.It is similar in taste and smell to that of anchovypaste.Bagoong monamon is marketed either with bitsof fermented fish (which is often used to makeflavorful soups, especially in the locano"Dinengdeng;" or it can be fried for a quick meal)or without (marketed as "boneless" bagoongmunamon, usually stored in bottles). Boneless bagoong, if left undisturbed for quite some time,will settle to the bottom of its containerseparating the clear patis from the solids, aspatis comes from bagoong.In other areas of the Philippines, this type ofbagoong can be named for the locale they camefrom, e.g. bagoong balayan (which is produced inthe coastal town of Balayan in the Province ofBatangas).
Classification Of Eggs
Classification of EggsEggs are staple non-veg food. They are used in baking and preparing desserts like mousse. There are many varieties of labelled eggs in the market. Let us understand what those labels mean.Omega-3 EggsThe hens are fed with omega-3 fatty acid sources, such as flax seed. The hens are enclosed in cages, and are kept away from accessing litter, perches or nests.Nest-laid EggsThis means the hens can access their nests or perch within their cage.Eggs of Cage-free HensCage-free hens are not confined to a cage, however, that does not mean they have access to the outdoors.Eggs of Free-run HensFree-run hens can wander around a confined open space, perch, access their nests, but may not access outdoors or natural light.Eggs of Free-range HensUnder good weather conditions, the free-range hens are permitted to wander in open-range barns, and access their nests, perches, litter, outdoors, and natural light.Organic EggsThe hens are fed with 100% organic feed. They are always provided with clean, fresh water. These eggs are most costly.The hens with white feathers and white ear lobes lay white eggs. The ones with brown feathers and red ear lobes lay brown eggs. There is zero nutritional difference between the two eggs.Eggs SizesEggs are sized according to their weight. There are various sizes of eggs such as: between 53 - 63gm are Medium, between 63 - 73gm are Large, and the ones weighing more than 73g are Extra Large.
Red Meat.
Meat comes from cattle and poultry. They are raised at farms with proper feeding and care. The meat from cattle is more commonly known as red meat. There are various types of meats.Red MeatsRed meat can be of the following types −Beef − It comes from cattle over 12 months old. This meat is dark red in color with a thick layer of white fat. The meat is hard and thick.Veal − It is the meat of cattle less than 3 months old. It is deep pink with medium layer of white fat. Veal is lean and tender as compared to beef.Pork − It is the meat of domestic swine (pig). The meat is light pink in color with a thick layer of creamy-white colored fat.Ham − It is the meat of pork leg.Bacon − It is the tender meat of pig’s belly.Pork ribs − It is the meat around pig’s ribs.Lamb − It is the tender meat of sheep or goat aged less than one year. It is light red and soft as compared to mutton.Mutton − It is the meat of sheep or goat older than one year. It is maroon-red colored meat, harder than lamb meat and gives strong flavor.Game Meat (Venison) − It is the meat of any animal that is hunted for food instead of raised in the farms. It includes the meat of Rabbit, Pheasant, Wild duck, deer, or sometimes a bigger animal like bison. It has strong flavor. The game meat is widely consumed in Africa.Meats take longest time to cook in non-veg cookery. Shelf life of meat is 3 to 4 days in refrigerator or a couple of months in freezer.
Poultry
PoultryIt is the meat of domestic fowls such as chicken, duck, goose, or turkey. Good poultry meat comes from well-fed hygienic hens. The poultry must be with well distributed fat and blemish free skin. The dressed poultry is slaughtered, de-feathered, and ready to roast whole bird without head and clamps. Poultry gets cooked faster than red meats but quicker than fish and shell fish.SausageThe sausages are cured and uncooked meat rolls. Sausages are prepared by blending any ground or minced meat with breadcrumbs, starch or flour, and spices, and filling the mixture into casings of various diameter and lengths. At the time of consumption it is cut into slices, often called salamis.
Classification of Sea Food
The sea foods mainly is divided into two categories −Fish − They are fish with fins and internal skeleton. For example, Tuna, Mackerel, and King fish.Shell Fish − They are fish with shell but no internal bone structure. For example, Crabs.Let us understand more about Fish.FishFish can be cut for cooking in the following form −Complete − As caught.Dressed − Fins, tail, scales, and head removed.Drawn − Viscera removed.Steak − Cut into cross section slices, each slice containing a part of bone.Fillets − Boneless sides of fish; with or without skin.Tranches − Pieces of fillets.Butterfly Fillet − Both sides fillets kept naturally joint while cutting.
All about Foster's Beer
Foster's beer.. It's history to how they revolutionized the world when it came to beers.
Spoilage of fish
Chilling, freezing and spoilage of fish
prachi jain
Strategies for enhancement in food production
Blue Revolution – Fish production. Green Revolution – Food grains. Red Revolution – Meat production. Silver Fiber Revolution – Cotton production. White Revolution – Milk/dairy production. Poultry Farm Management. Dairy Farm Management. Bee Keeping. Aquaculture/Pisciculture.
Arun Thomas