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Prepared Foods Frozen ready meal with tray, lid & carton – 45 grams Same ready meal in Duo Pouch with in-built steam cooking system - 11.5 grams
Prepared Foods Frozen pasta ready meal with tray, lid & carton – 45 grams Same items in bag with microwave steam cooking system - 9 grams
Frozen Fish Frozen fish ready meal with tray, lid & sleeve – 45 grams Same items in Pouch with microwave steam cooking system - 11.5 grams
Pasta In tray & lid – 30 grams Same items in bag with in- built steam cooking system - 9 grams
Fresh Foods Chilled product in pot with lid & sleeve – 28 grams Same items in pouch with or without in-built steam cooking system - 9 grams
Baro Flameless Cook.
Northolt High School Canteen. Hot side Cold Side.
Prepared by : Taghreed Al-Attar
Product Analysis Salmon Teriyaki Bento September 2002 © British Nutrition Foundation 2002.
© Food – a fact of life 2012 Fantastic fish cakes.
1 Company Profile Operating from 3 sites in the UK Excelsior – Deeside, North Wales 200,000 sq ft “super-site” and HQ. Opened in July Gravure and.
MyPlate Guidelines Goal: Learn suggested serving sizes for each food group to make a healthy well-balanced meal.
Cooking for One or Two Cooking for One or Two Cooking for One or Two Programme Session 2: Fabulous Fish & Sensational Seafood.
Nutritional Balance for You and the Person You Are Caring For Lauren Gogol, MScFN, RD April 19 th, 2016 Care for the Caregiver Information Series.
When you are cooking and you see smoke, flames, even glowing: Don’t open the door to the oven/ toaster oven/ microwave because the air will feed the fire.
To recycle or not to recycle?. Look at the food packaging shown on the following slides and say if it can be recycled or not.
Nutritional Information Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus. As pulses, they are rich in protein,
Cooking, Not Just Reheating, in the Microwave The University of Georgia Cooperative Extension Service.
Chapter 1.2 Types of service. Food service systems A range of food service systems are available. Sometimes, more than one type of service operates within.
Egg Low Farms, Inc. Sherburne, NY
Eating in space By Grace Ashford 1. Rules for space food Take: Food that won’t go off Food that doesn’t weigh much Don’t take: Food that is crumbly.
FARM FRIENDLY Story of plough to plate Farm friendly food As near natural as possible Perfect = tasteless Rare breeds, heirloom varieties. Price V Local.
Vocational school of tourism and food and flavour industry “Sv. Sv. Kiril i Metodii”- Momchilgrad, Bulgaria LIFELONG LEARNING PROGRAMME Sector “Leonardo.
6.02F MEAL PREPARATION STRATEGIES
Microwaves. What are microwaves attracted to? Fat Sugar Water Molecules.
The ‘eatwell’ plate Comprises of 5 different food groups
Lynsey Daly Waste and Environmental Manager
Glencoe Visual Showcase Culinary Essentials. Determine the pasta to be used. 1 Stuff Pasta Glencoe Visual Showcase 2 Prepare the pasta by cooking it in.
Safe Food Handling Leftovers Click on the red arrow to go forward.
Questionnaire about healthy food Nikos Georgizas 2007.
Save Time and Money with Home-Cooked Meals Homemade spaghetti and salad for 4: –Jar of sauce: $3.19 –Box of spaghetti: $1.00 –Romaine: $1.19 –Tomatoes:
Kitchen equipment Can opener Sieve Weighing scales Scone cutters Mixing bowl Garlic press Bun tin Frying pan Baking tray Cooling wire Grater Cake tin These.
Gilbert Noussitou NUTRITION L3 COOK & CHILL and COOK & FREEZE SYSTEMS.
Methods of cooking questions. Q. Complete the chart below to show how accidents could be prevented. EquipmentPossible DangerPrevention Deep Fat Fryer.
What can be recycled? No, Thank you No, Thank you . . .
FACS Standards 8.2.1, 8.2.2, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe
Eating Alone and Loving It The University of Georgia Cooperative Extension Service.
White Rice 白ご飯 How to cook Rice. You can’t explain about Japanese food without referring to White Rice. Japanese eat rice in most meals, and it is the.
Egg Low Farms, Inc. Sherburne, NY. History Egg Low Farms, Inc began in 1987 as the inspired thinking of Louis D. Dunckel who believed that a process could.
Today’s Lesson Objectives
CATERING SERVICES WORKING TOWARDS A BETTER ENVIRONMENT Gloucestershire Hospitals NHS Foundation Trust Catering Department.
F OOD S AFETY FOR S UMMERTIME preventing food-borne illnesses.
Chapter 4 Food Product Flow.
Why we cook foods Methods of cooking Cooking proteins Raising agents.
The Flow of Food: Preparation
Kitchen Safety Avoid tablecloths Keep hot items near the center of the table No dangling cords Store food away from the stove area Establish a “NO ZONE”
What type of transfer is best? Gerald Nyasulu Concern Universal.
Reading and Understanding Food Labels 1 Mrs. Reed's Family and Consumer Sciences.
Hospitality. Poaching Poaching is a wet method of cooking. Food items are usually poached in sauce pans or fish kettles. Poaching is a fast method of.
Cooking with Convenience
Freezing Food Just another way to preserve your food!
On Board the ISS The Great British Space Dinner.
© Food – a fact of life 2007 World food PowerPoint 253.
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