The Philippine Cook Book
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Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Procurement of Food Supplies
REPUBLIC OF THE PHILIPPINES QUEZON CITY GOVERNMENT BIDS AND AWARDS COMMITTEE – GOODS AND SERVICES PHILIPPINE BIDDING DOCUMENTS (As Harmonized with Development Partners) Procurement of Food Supplies PROJECT NO. CONSO-21-FOOD SUPPLIES-02B Government of the Republic of the Philippines Sixth Edition July 2020 0 Preface These Philippine Bidding Documents (PBDs) for the procurement of Goods through Competitive Bidding have been prepared by the Government of the Philippines for use by any branch, constitutional commission or office, agency, department, bureau, office, or instrumentality of the Government of the Philippines, National Government Agencies, including Government-Owned and/or Controlled Corporations, Government Financing Institutions, State Universities and Colleges, and Local Government Unit. The procedures and practices presented in this document have been developed through broad experience, and are for mandatory use in projects that are financed in whole or in part by the Government of the Philippines or any foreign government/foreign or international financing institution in accordance with the provisions of the 2016 revised Implementing Rules and Regulations of Republic Act No. 9184. The Bidding Documents shall clearly and adequately define, among others: (i) the objectives, scope, and expected outputs and/or results of the proposed contract or Framework Agreement, as the case may be; (ii) the eligibility requirements of Bidders; (iii) the expected contract or Framework Agreement duration, the estimated quantity in the case of procurement of goods, delivery schedule and/or time frame; and (iv) the obligations, duties, and/or functions of the winning bidder. Care should be taken to check the relevance of the provisions of the PBDs against the requirements of the specific Goods to be procured. -
Ihaw Vegetables Rice Desserts
APPETIZERS MAIN COURSES Ukoy Adobong Manok sa Gata A combination of shrimp, vegetables and mongo sprouts Chicken prepared in a marinade of coconut milk, soy sauce, deep-fried in batter vinegar, garlic, and black peppercorns Lumpiang Ubod Pinalutong na Tadyang Heart of palm and shrimp roll served with sweetened soy Crispy, deep-fried beef ribs sauce, fresh or fried Bistek Tagalog Lumpiang Shanghai Sirloin steak with soy-lime sauce, served with sautéed onion Fried spring rolls filled with shrimp, pork and vegetables rings served with sweet chili sauce Crispy Pata Good for two persons Sisig Deep-fried pork knuckles The ultimate pulutan companion that goes with beer or steamed rice Kare Kare Oxtail stew in peanut sauce Chicharon Bulaklak Pork entrails deep-fried in vegetable oil Binagoongan Baboy Pork sautéed in shrimp paste Dulong Anchovies sautéed in olive oil, garlic and chili Lechon Kawali Deep-fried pork belly SALADS Pinalutong na Tilapia Ensaladang Talong at Kamatis at Manggang Hilaw Crispy deep-fried tilapia Vegetables with fish sauce and tomatoes Balesin Islander Salad IHAW – IHAW Mixed greens with a choice of dressings Chicken Inasal Inihaw na Liempo Manggang Hilaw at Bagoong Inihaw na Pusit Green mango with shrimp paste Inihaw na Sugpo Inihaw na Lapu-lapu Inihaw na Tilapia SOUPS Inihaw na Hito Binakol Fish fillet cubes boiled in coconut juice and minced tomato, served in a buko shell VEGETABLES Pinakbet Munggo Soup Ampalaya Guisado Mung bean soup Chop Suey Kangkong sa Lechon Bulalo Good for two persons Boiled beef shanks with native vegetables. RICE Sinigang na Hipon Good for 2-3 persons Garlic Rice Fresh prawns in sour broth with tomato, onions and native Steamed Rice vegetables Adobo Rice Sinigang na Baboy Good for 2-3 persons Pork in sour broth with tomato, onions and native vegetables DESSERTS Fresh Fruits in Season Single MAIN COURSES Platter Fried Chicken Leche Flan Half Buko Salad Whole Balesin Fruit Salad Halo-halo Adobong Manok Mais con Hielo Chicken prepared in a marinade of soy sauce, vinegar, garlic, Palitaw and black peppercorns Bibingka . -
CONTACTLESS MENU Impress Your Guests!
Menu CONTACTLESS MENU OPEN THE CAMERA ON YOUR SMART PHONE HOLD IT OVER THE QR CODE TO VIEW OUR MENU www.facebook.com/Bodegadc Impress your guests! For both cocktail party and seated dinner events we offer preset or customized menus along with paella packages for groups of 10 or more. Please inquire at [email protected] Tablas Tabla de Quesos Españoles con 17 Acompañamientos Chef’s Selection of Spanish Cheeses and Accompaniments Tabla de Jamón Serrano con Manchego 19 Jamón Serrano with Manchego Cheese SOUPS Sopa de Lentejas 8 Lentil Soup with Chorizo Sausage Gazpacho Andaluz 8 Traditional Andalucían Chilled Gazpacho Soup Sopa de Pescado con Fideos 14 Traditional Seafood Broth with Shrimp, Clams, Mussels and Fideo Noodles SALADS Ensalada de Peras y Nueces 9 Field Green Salad with Pears, Walnuts and Goat Cheese tossed in a Honey Vinaigrette Ensalada de la Casa 9 Romaine Lettuce tossed in a Garlic Anchovy Dressing topped with shaved Idiazábal Cheese Ensalada de Tomate con Bonito del Norte 10 Beefsteak Tomatoes, Onions and Bonito Tuna COLD TAPAS Boquerones con Guindilla Vasca 9 Cured, Marinated Anchovies with Basque Pepper Aceitunas de la Casa con Guindilla Vasca 7 Marinated House Olives with Basque Peppers Tostada de Queso de Cabra con Miel 9 Toasted Bread with Goat Cheese and Honey Pan con Tomate y Jamón Serrano 9 Catalonian Tomato Bread with Jamón Serrano Pan con Tomate y Queso Manchego 8 Catalonian Tomato Bread with Manchego Cheese HOT TAPAS Pimientos del Piquillo a la Plancha 8 Seared Piquillo Peppers with Sea Salt Croquetas de Pollo -
Health Benefits of Fermented Foods and Beverages
Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. -
MENU Enjoy Our Singaporean Peranakan Signatures with Our Takeaway and Delivery Service
MENU Enjoy our Singaporean Peranakan signatures with our takeaway and delivery service. TAKEAWAY Takeaway of orders are available from 12pm to 9pm Kindly place orders at least 45 minutes before pick-up time. DELIVERY Enjoy free delivery on orders over $100. A flat delivery charge of $15 applies for other orders. Kindly place orders at least 2 hours before delivery time. TO PLACE AN ORDER, PLEASE CALL OR WHATSAPP US (FROM 10AM) AT 9834 9935 OR EMAIL US AT: [email protected] VIOLETOON. COM SALADS GADO GADO . 18 TAU HU GORENG (V) . 9 , , - , , , , ' STARTERS NGOH HIANG . 18 KUAY PIE TEE . 17 , , “ ” , TURMERIC CHICKEN WINGS . 15 MEAT BUAH KELUAK AYAM . 25 BABI PONG TAY . 19 - - , REBUNG M ASAK LEMAK . 19 BEEF RENDANG . 25 VO CURRY CHICKEN . 19 CHOICE OF THIGH MEAT OR BREAST MEAT DAGING CHABEK BEEF CHEEK . 37 , SEAFOOD UDANG GORENG CHILLI . 33 GARAM A SSAM FISH . 24 FISH TEMPRA . 22 COD IN CREAMY L AKSA SAUCE . 39 , , , (V) – V EGETARIAN OPTION P RICES SUBJECT TO SERVICE CHARGE AND PREVAILING GST E NJOY FREE DELIVERY ON ORDERS OF A MINIMUM FINAL BILL OF $100 VEGETABLES SAMBAL EGGPLANT (*) . 13 MEATLESS MEATBALLS RENDANG (V) . 15 CHAP CHYE . 16 BROCCOLI BUAH KERAS (V) . 15 SAYOR LODEH (V) . 14 K AI L AN WITH BRAISED CHINESE MUSHROOMS (V) . 15 RICE & NOODLES DRY L AKSA . 25 NASI GORENG WITH ' HAE B EE AND P RAWNS . 23 , , RY EEF OR UN D B H F . 22 HAINANESE C HICKEN RICE . 22 - - , . , NASI KUNING RICE . 3.50 CHICKEN RICE RICE . 3 JASMINE RICE . 2 ROTI PRATA . 2 DESSERTS SUGEE CAKE . -
GRAS Notice (GRN) No. 719, Orange Pomace
GRAS Notice (GRN) No. 719 https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm SAFETY EVALUATION DOSSIER SUPPORTING A GENERALLY RECOGNIZED AS SAFE (GRAS) CONCLUSION FOR ORANGE POMACE SUBMITTED BY: PepsiCo, Inc. 700 Anderson Hill Road Purchase, NY 10577 SUBMITTED TO: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food Additive Safety HFS-200 5100 Paint Branch Parkway College Park, MD 20740-3835 CONTACT FOR TECHNICAL OR OTHER INFORMATION: Andrey Nikiforov, Ph.D. Toxicology Regulatory Services, Inc. 154 Hansen Road, Suite 201 Charlottesville, VA 22911 July 3, 2017 Table of Contents Part 1. SIGNED STATEMENTS AND CERTIFICATION ...........................................................1 A. Name and Address of Notifier .............................................................................................1 B. Name of GRAS Substance ...................................................................................................1 C. Intended Use and Consumer Exposure ................................................................................1 D. Basis for GRAS Conclusion ................................................................................................2 E. Availability of Information ..................................................................................................3 Part 2. IDENTITY, METHOD OF MANUFACTURE, SPECIFICATIONS, AND PHYSICAL OR TECHNICAL EFFECT.................................................................................................4 -
Chicken Rice Noodles Combinations Beef
F.F.C. Party Specials Catering Menu (One week advance notice needed) * Prices subjected to 11.25% tax * ^ Prices subject to change without notice * SMALL LARGE SMALL LARGE 1/2 Pan Full Pan 1/2 Pan Full Pan APPETIZERS SOUPS $23.00/ 50 $69.00 / 150 1. Pork Egg Rolls / Lumpia 29. Goto (Beef Tripe) $50.00 / 16 quart pot pcs. pcs. $46.00 / 100 $92.00 / 200 Shanghai (Sauce included) 30. Arroz Caldo (Chicken) $45.00 / 16 quart pot pcs. pcs. 2. Fried Vegetable Eggroll w/ Tofu $50.00/ 25 pcs. 31. FFC Special Lomi $60.00 / 16 quart pot (additional pcs. For $2.00 / Lumpia Prito (Sauce included) 32. Misua Soup $45.00 / 16 quart pot each) 3. Fresh Vegetable Lumpia w/ Pork $55.00 / 25 pcs. 33. Pancit Molo / Wonton Soup $50.00 / 16 quart pot / Lumpia Sariwa (Sauce included) (additional pcs. For $2.20 each) 34. Beef Nilaga $75.00/ 12 quart pot 4. Pork BBQ on Stick $55.00 / 25 pcs. 35. Chicken Tinola $50.00 / 12 quart pot (additional pcs. For $2.20 each) 36. Pork Sinigang (Spareribs) $60.00/ 12 quart pot 5. Chicken BBQ on Stick $55.00 / 25 pcs. 37. Sinampalukan Manok $50.00/ 12 quart pot (additional pcs. For $2.20 each) $50.00 / 50 $100.00 / 100 6. Fried Breaded Chicken Wings pcs. pcs. PORK w/ Sesame Seed 38. Menudo $55.00 $110.00 39. Adobo $55.00 $110.00 RICE 40. Apritada $55.00 $110.00 7. Steamed White Rice $15.00 $25.00 41. Asado $55.00 $110.00 8. -
Catering Menu
49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice. -
369-6699 TURON Cassava Cake HALO-HALO 1.00
B E V E R A G E S SEAFOOD DISHES W/ RICE B R E A K F A S T BOTTLED WATER 1.00 WHOLE FRIED TILAPIA 12.00 TAPSILOG 10.00 Delicious crispy Filipino pan fried Tilapia Tapa (marinated beef strips) served with SODA 2.00 SINIGANG NA HIPON 14.99 Sinigang (fried rice) and Itlog (egg) (SHRIMP) TOCILOG 10.00 JUICE (ORANGE/MANGO) 3.00 Tamarind base soup mixed with vegetables and shrimp Tocino (cured pork meat) served with SINIGANG NA POMPANO 14.99 Sinigang (fried rice) and Itlog (egg) SAGO GULAMAN 4.00 Tamarind base soup mixed with Made with gelatin, brown sugar, water, and tapioca pearls vegetables and Pompano fish LONGSILOG 10.00 Longanisa (pork sausage) served with D E S S E R T S SINIGANG NA BANGUS 14.99 Tamarind base soup mixed with Sinigang (fried rice) and Itlog (egg) vegetables and Bangus (Milk fish) BANGSILOG 10.00 TURON 1.00 DAING NA BANGUS 14.99 Deep fried butterfly fillet of Bangus (milk fish) Crispy deep fried Milk fish butterfied Deep fried banana plantains with jackfruit served with Sinigang (fried rice) and Itlog (egg) and marinated in vinegar 10.00 Cassava Cake 4.00 INIHAW NA PUSIT (SQUID) 17.99 BACONSILOG Cake made with Cassava (Yucca), sugar, and Grilled Squid stuffed with vegetables and other ingredients Strips of Bacon served with coconut milk, with cheese sprinkled on top Sinigang and Itlog (egg) HALO-HALO 7.00 SIZZLING DISHES W/ RICE CORNSILOG 10.00 Layered sweetened fruits with shaved ice, milk, sugar, and ice cream on top Corn Beef served with Sinigang and Itlog (egg) BONELESS CHICKEN 12.00 Longsilog Chicken marinated in -
Mittags Menü Sabaw / Suppe Baboy / Schweinefleisch
Mittags Menü Baboy / Schweinefleisch (Mittags Menü kostet 5,50 € inklusive Reis) Adobong Baboy* Schweinefleisch in Essig, Knoblauch und Sojasoße * Zeichen: mit Reis serviert Alle Gerichte auch zum Mitnehmen. Escabecheng Baboy* Schweinefleisch mit Möhren, Ananas, Paprika, Erbsen, Zwiebel, Ingwer, Sabaw / Suppe Knoblauch und süß sauer Soße Longsilog Tinolang Manok* philippinische Wurst mit gebratenem Reis und gebratenen Eiern Hühnerfleischsuppe mit Ingwer, Knoblauch, Zwiebel und Gemüse Tosilog Nilagang Baboy* süßes Schweinefleisch mit gebratenem Reis und gebratenen Eiern Schweinefleischsuppe mit Ingwer, Zwiebel und Gemüse Menudo* Sinigang na Baboy* Schweinegulasch in Tomatensoße Schweinefleisch in Tamarindesuppe mit Gemüse Pork Tausi* Sinabawang Pinsec* Schweinefleisch mit schwarzen Bohnen, Zwiebeln, Tomaten und Frühlingszwiebeln Nudeltäschchensuppe mit gehacktem Fleisch, Krabben und Gemüse Chicken Mami Pork Steak* Schweinefleisch mariniert in Sojasoße und Zitrone Eiernudelsuppe mit Hühnerfleisch Pork Mami Binagoongang Baboy* Schweinefleisch in Garnelenpaste (sautiert) Eiernudelsuppe mit Schweinefleisch Sinabawang Tofu* Dinuguan* Schweineblut-Eintopf mit Schweinefleisch Gebratane Tofusuppe mit Pechay und Meeresalgen Pinakbet* Gemüse in Fischpaste, Zwiebel, Ingwer, Knoblauch, Meterbohnen, Auberginen und Schweinefleisch * Zeichen: mit Reis serviert Alle Gerichte auch zum Mitnehmen. Bicol Express (scharf)* Chicksilog Schweinebauch in Chili, Garnelenpaste und Kokoscreme gebratenes Hühnerfleisch, gebratener Reis und gebratene Eier Laing* Chicken