DOCSLIB.ORG

CANNED MEAT MAGIC! Home Economics Section AMERICAN CAN COMPANY Party Olive Boats 40 to 60 Hors D'oeuvres I Cut Olives in Halves Lengthwise

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
CANNED MEAT MAGIC! Home Economics Section AMERICAN CAN COMPANY Party Olive Boats 40 to 60 Hors D'oeuvres I Cut Olives in Halves Lengthwise Hash Crowns .................... ....." v.:: 3..'.-<.<....a<. Chili and Tamale Bake ................ I0 .......*%.. yl.... .,.+i.:. ...... c:.~ ' .... -... .s;::-L.-&.**. -; ant to practice a bit of magic in your own kitchen? Festive Corned Beef Stuffed Onions ............ 11 - .-*. z:-.,.*.Az-. f,? .+&A . ...... foods are yours for the choosing from your grocer's Canned Meat Ham lambalayah ..................... 1 1 s-F~$.q$~~*:;~+,+#,+s-..,r:+.,iiAi.p,e,zcp&,- .%,. Shelf. Take a look today. Buy an armful. Here's a wager you'll be Hash 'n' Cabbage Rolls ................ 10 A.w+++a.. ~ ,4s:* amazed at the great variety - we've scorcted I35 diflereni packs - best > .~- ~.. Luncheon Meat and Bean Casserole ..... 9 <.. w@T.! of all, these canned meats are entirely cooked, boned and seasoned. No ......5. ,;:ejp"p Sausage and Sauerkraut Hungarian ..... 10 {i.:. .~T .;.*&&@ waste, no trimming, no shrinkage. lust heat and eat! Sausage and Sweet Potato Bake ......... 9 . There's real meal magic in canned meats. Processors have done all SpaghettiBake ....................... I1 the laborious preparatory work for you. Modern canning methods, aided by American Can Company research, insure perfect safety and Barbecued Frankfurters Hawaiian ....... 14 top-flight quality. Specially developed linings protect and preserve the " :-F .. 9 Corned Beef and Green Bean Supper ..... 15 color, full flavor and firm texture of these meats in the can for storage . .......:---I - on your pantry shelf. Your only concern: Store in a cool, dry place. --.--,. Ham and Corn on Chow Mein Noodles . 15 . .: .c.3- Hamburgers and Rice Parmesan ........ 15 Some large cans of meat need refrigeration. Look for label di- Hearty Deviled Ham on Waffles ......... 14 rections. Canned hams and some other meats of three pounds and over Luncheon Meat Skillet Dinner .......... 13 have been processed long enough to be adequately cooked and ready to eat but not enough to be kept without refrigeration. Stew with Dumplings .................. 13 Tongue with Fruit Sauce ............... 14 Serving aids our Home Economists have learned: Chill canned Vienna Sausage Creole ................ 13 meats before slicing for appearance and better yield. Count on 4 servings to the pound of canned ham when served cold, or 3 to the pound if heated. To hasten heating, slice, arrange in a shallow pan, ' - 3 Garlic Meat Spread ................... 16 cover with juices and aluminum foil and heat in a moderate oven. To Party Ham Salad ..................... 16 remove solid meat from the can, open both ends completely and push Tomato Survrise Salads ............... 16 out the meat. Treat opened canned meats like other cooked meats ... use in two or three days. Unused portions may be left in the can, covered and refrigerated. Sausage-Mushroom-Tomato Kabobs ..... 17 Gourmet dinners are possible with canned meats today. Create your own meat magic with fragrant herbs, a pinch of exotic seasoning, ' smothered Hamburgers .............. a dash of wine, a spoonful of sour cream or chopped chives. Adapt famous long-preparation, foreign recipes with speedy flair and ease. Deviled Ham Griddle Cakes ............ 18 . ~. Canned meats no longer belong on your "emergency shelf"-they're ......., . -. Ham in Brandy-Fruit Sauce ............ 18 ready for a front-line place in your everyday family menu parade. Hamburgers Amandine ................ 18 Within your budget prices, too. .... .... , . We hope you'll enjoy cooking with canned meats using our fa- . More Meat Magic .................... vorite recipes. We are greatly indebted to the Home Economics Direc- , . Shovvina Guide ...................... 23 < tors of the meat industry and to representatives of the National Meat Canners Association for their aid in the development of this booklet. And ...our Canco Test Kitchens are here to help you practice your own CANNED MEAT MAGIC! Home Economics Section AMERICAN CAN COMPANY Party Olive Boats 40 to 60 hors d'oeuvres I Cut olives in halves lengthwise. Re pimiento stuffing; mince. Blend de1 Broiled Luncheon Meat Dinner ham, cream cheese and minced ento. Fill olive centers. Serve col I rer~;r,gs 20 to 30 large stuffed olives, place on baking sheet; broil abo Place sweet potatoes and peas in lower drained inches from heat until browned. part of broiler pan; drizzle potatoes 1 can deviled ham* at once on toothpicks. *(Or use 1 with mixture of honey and cinnamon. 1 package (3 or.) cream potted meat or meat spread-ton 1 Season peas with salt and pepper and cheese, softened ham, corned beef, bacon.) 1 can (about 1 Ib. 2 02.) vacuum- dot with butter or margarine. Place packed sweet potatoes broiler rack over vegetables; arrange 1 can (about 1 Ib.) peas, drained meat slices on rack. Place broiler pan !A CUP honey 5 to 6 inches from heat; broil 5 min- Bacon-Frankfurter Surpi % teaspoon cinnamon utes. Turn meat slices: arrange peach 4 to 6 servings Salt and pepper halves on rack; fill centers with jelly. Butter or margarine Broil 5 minutes longer. :>(Or use 2 Partially cook bacon: drain. Cut fr 2 cans (12 oz. each) luncheon 8 to 10 canned bacon slices furters lengthwise almost through meat OR chopped beef *, each cans labout 15% oz. each1 sausage 1 can (12 oz.) frankfurters, Wrap one bacon slice around loaf cut in 4 slices meat.) drained frankfurter; skewer at each end 4 canned peach halves, drained Serve with crea177y coleslaw. and gin- SELECT ONE: toothpick. Place on broiler rack a 2 tablespoons currant jelly gerbread topped 1vit11apple sauce. 1 cup drained canned 4 inches from heat. Broil slowly, sauerkraut ing carefully, until bacon is crisp Broiled Ham Dinner % cup whole canned cranberry frankfurters thoroughly heated. sauce Serve with crea1?7-srylecorn, gr 4 servings Place corn and green beans in lower '/4 Ib. processed Cheddar salad and chocolate-nut sundaes. part of broiler pan; season vegetables cheese, cut in strips with salt and pepper; dot with butter or margarine. Place broiler rack over BARBECUE SAUCE: Barbecued Sausage Kat vegetables; arrange ham slices on rack. 1 can (8 0s.) tomato sauce 1 can (12 oz.) vacuum-packed Combine brown sugar, vinegar and 1/4 CUP brown sugar, firmly packed 4 servings whole kernel corn, drained 3 tablespoons vinegar mustard; baste ham with half of mix- Combine sauce ingredients; simr 1 can (about 1 Ib.) green beans, '/t teaspoon salt ture. Place broiler pan 5 to 6 inches minutes. Cut sausage in half cros! drained from heat; broil 5 minutes. Turn ham % teaspoon Worcestershire sauce Salt and pepper 1 teaspoon dry mustard if desired; arrange on skewers slices; baste with remaining brown su- Butter or margarine 1 teaspoon onion tlakes pineapple chunks. Place on broilel gar mixture. Arrange bananas on rack 4 slices canned ham 1 teaspoon chili powder about 4 inches from heat. Broil, b; with ham; dot with butter or margarine. % cup brown sugar, KABOBS: with sauce, until browned on both Broil 3 to 5 minutes longer. firmly packed 2 cans (4 02. each) OR 1 con turning carefully. *(Or use 1 can 1 tablespoon vinegar Serve wit11t0111ar0 juice, fruited gela- (9 or.) Vienna sausage' 10 oz.] breakfast sausages.) 1 teaspoon dry mustard tin salad and le~~zo~~-marsh~t~allo~vpud- 1 cup drained canned Serve with flufly rice, green i 4 small Arm bananas, peeled ding. pineapple chunks celery sticks and peach tapioca c .
Load more

Recommended publications
  • Sec. 21A-115-14. Definitions and Standards and Labeling Regulations for Meat and Meat Products (A) Flesh
    Regulations of Connecticut State Agencies Sec. 21a-115-14. Definitions and standards and labeling regulations for meat and meat products (a) Flesh. Flesh is an edible part of the striated muscle of an animal. The term “animal,” as herein used, indicates a mammal, a fowl, a fish, a crustacean, a mollusk or any other animal used as a source of food. (b) Meat. Meat is the properly dressed flesh derived from cattle, from swine, from sheep or from goats sufficiently mature and in good health at the time of slaughter, but restricted to that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart or in the esophagus, and does not include that found in the lips, in the snout or in the ears, with or without the accompanying and overlying fat and the portions of bone, skin, sinew, nerve and blood vessels which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale. The term “meat,” when used in a qualified form, as, for example, “horse meat,” “reindeer meat,” “crab meat,” etc., is then, and then only, properly applied to corresponding portions of animals other than cattle, swine, sheep and goats. (c) Fresh meat. Fresh meat is meat which has undergone no substantial change in character since the time of slaughter. (d) Beef. Beef is meat derived from cattle nearly one year of age or older. (e) Veal. Veal is meat derived from young cattle one year or less in age.
    [Show full text]
  • 318 Subpart A—General
    § 319.1 9 CFR Ch. III (1±1±98 Edition) Subpart GÐCooked Sausage Subpart PÐFats, Oils, Shortenings 319.180 Frankfurters, frank, furter, hotdog, 319.700 Margarine or oleomargarine. weiner, vienna, bologna, garlic bologna, 319.701 Mixed fat shortening. knockwurst, and similar products. 319.702 Lard, leaf lard. 319.181 Cheesefurters and similar products. 319.703 Rendered animal fat or mixture 319.182 Braunschweiger and liver sausage or thereof. liverwurst. Subpart QÐMeat Soups, Soup Mixes, Subpart H [Reserved] Broths, Stocks, Extracts Subpart IÐSemi-Dry Fermented Sausage 319.720 Meat extract. 319.721 Fluid extract of meat. [Reserved] Subpart RÐMeat Salads and Meat Spreads Subpart JÐDry Fermented Sausage [Reserved] 319.760 Deviled ham, deviled tongue, and similar products. Subpart KÐLuncheon Meat, Loaves and 319.761 Potted meat food product and dev- Jellied Products iled meat food product. 319.762 Ham spread, tongue spread, and 319.260 Luncheon meat. similar products. 319.261 Meat loaf. Subpart SÐMeat Baby Foods [Reserved] Subpart LÐMeat Specialties, Puddings and Nonspecific Loaves Subpart TÐDietetic Meat Foods [Reserved] 319.280 Scrapple. Subpart UÐMiscellaneous 319.281 Bockwurst. 319.880 Breaded products. 319.881 Liver meat food products. Subpart MÐCanned, Frozen, or Dehydrated Meat Food Products AUTHORITY: 7 U.S.C. 450, 1901±1906; 21 U.S.C. 601±695; 7 CFR 2.17, 2.55. 319.300 Chili con carne. SOURCE: 35 FR 15597, Oct. 3, 1970, unless 319.301 Chili con carne with beans. otherwise noted. 319.302 Hash. 319.303 Corned beef hash. 319.304 Meat stews. Subpart AÐGeneral 319.305 Tamales. 319.306 Spaghetti with meatballs and sauce, § 319.1 Labeling and preparation of spaghetti with meat and sauce, and simi- standardized products.
    [Show full text]
  • Dysphagia Summit Task Force Committee “Can You Swallow This?”
    Resource Directory Southeast Region Dysphagia Summit Task Force Committee “Can you swallow this?” To continue the ongoing effort aimed towards improving health outcomes for individuals with intellectual disabilities, the SE Region Dysphagia Summit Task Force reconvened to review and revise the Dysphagia Resource Directory, originally developed and distributed in May 2005. Members of the task force have met and compiled the additional resources in this publication. One outcome, which resulted from the attention on the increased incidents associated with symptoms of Dysphagia, “choking” was added as a secondary category of incidents in HCSIS beginning in 2009. Since then, there has been an increase in awareness and education on the signs and symptoms related to this condition, as well as an increase in diagnosis. This progress has resulted in decreased injuries, emergency room visit, hospitalizations and deaths attributed to eating, drinking and swallowing issues related to Dysphagia. As discussed at the Dysphagia Summit held in 2004, the Committee’s ultimate goal is to decrease deaths and incidents related to Dysphagia along with increasing awareness of this condition and achieving the following outcomes: • Reduce the number of incidents of choking • Reduce the number of Pneumonias • Reduce the number of ER visits for pulmonary related issues • Reduce the number of hospital stays • Reduce the length of stay in hospitals • Eliminate the need for feeding tube placement • Reduce the amount of aspiration • Improve condition of mouth/oral care • Change in meal duration • Increase diet level As previously stated, the information in this Dysphagia Resource Directory is to be used as an aide in educating people about Dysphagia and its related issues.
    [Show full text]
  • A Model for the Interagency FDA/FSIS Retail
    Draft Technical Report 5/1/2013 Draft Interagency Risk Assessment – Listeria monocytogenes in Retail Delicatessens Technical Report The Interagency Retail Listeria monocytogenes Risk Assessment Workgroup May 2013 Draft Technical Report 5/1/2013 Draft Technical Report 5/1/2013 Interagency Retail Listeria monocytogenes Risk Assessment Workgroup (In alphabetical order) 1 DARE AKINGBADE 1 NATHAN BAUER 2 SHERRI DENNIS 3 DANIEL GALLAGHER 2,4 KARIN HOELZER 1 JANELL KAUSE 2 RÉGIS POUILLOT 1,5 MERYL SILVERMAN 3 JIA TANG 1 Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, DC 20250 2 Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740 3 Department of Civil and Environmental Engineering, Virginia Tech, Blacksburg, VA 24061 4 formerly with the Department of Food Science, Cornell University, Ithaca, NY 14850 5 formerly with the University of Maryland, Joint Institute of Food Safety and Applied Nutrition, College Park, MD 20740 i Draft Technical Report 5/1/2013 Acknowledgements The Interagency Retail Listeria monocytogenes Workgroup would like to thank the many contributions made by others in the U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS), the U.S. Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC), as well as coordination of an independent peer review by Versar, Inc., focused studies conducted by those in academia to fulfill specific data needs in this risk assessment, and input from both consumer groups and industry throughout this risk assessment. Specific recognition includes the following: We acknowledge and thank FSIS scientists and risk managers for their input and support throughout the development of this risk assessment: Kristina Barlow, Phil Bronstein, Vivian Chen, Phil Derfler, Denise Eblen, Daniel Engeljohn, David Goldman, Steve Mamber, Evelyne Mbandi, Tim Mohr, and William Shaw.
    [Show full text]
  • Menu for Week
    Featured Kippered Wagyu Beef (Wagyu) LIMITED $15 per lb. for small slabs Better, softer version of jerky. Wagyu beef lifter steaks (grade 8+) dry-cured and glazed with molasses, chilis, garlic and more. Smoked over oak and fruit woods. Pulled Pork (Berkshire) LIMITED $8 per lb. Whole local Berkshire pork shoulders rubbed with salt and pepper for 2 days. Cold-smoked for 8 hours over a real wood fire of oak and fruitwoods. Then roasted very low and very slow in an oven overnight. Spinach & Cheese Terrine $12 per lb. (unsliced) Puree of fresh spinach and garlic seasoned with Madagascar wild black peppercorns and shredded Pecorino Romano all set in a chicken aspic/gelatin we render from local all-natural Plum Creek Farms chicken. Biltong (Wagyu) Ready Saturday $20 per lb. for small slabs (about đ lb. packs) A traditional air-dried jerky from southern Africa. Thin steaks from Wagyu beef bottom round are cured with salt, seasoned with coriander seeds & black pepper, and then air-dried like charcuterie for 5-7 days. No sugar. No smoke. No nitrites. Rullepølse (Duroc) $10 per lb. (unsliced) Traditional Danish “lunchmeat.” Cured pork belly is filleted open, stuffed with a puree of parsley and onion, rolled up tightly and then simmered in aromatic stock for a few hours. It is pressed as it cools and can be sliced thinly. BACONS Black Crowe Bacon (House Bacon) (Duroc) $9 per lb. (sliced) Dry-cured Duroc pork belly coated with black pepper, black coffee, molasses, garlic, onion, red pepper and smoked over juniper and fruit woods.
    [Show full text]
  • Lose Weight and Live Healthy Published by the Weight Loss and Metabolic Wellness Center at East Orange General Hospital
    Lose Weight and Live Healthy Published by The Weight Loss and Metabolic Wellness Center at East Orange General Hospital April 2019 The Importance of Protein By Monika Mahajan, MS, RDN What is protein? What are NOT good sources of protein? Protein is found in every cell, tissue and organ in our Protein sources can also be high in fat and calories, so bodies and is constantly broken down and replaced. it is important to choose the leanest protein sources Protein helps to build muscle, heal, keep us strong and possible to maximize weight loss. Each serving of keep our bellies full! In conjunction with exercise, it also protein (i.e.: 1 oz of cooked meat) should have no preserves muscle during weight loss, so you lose more more than 55 calories. weight as fat. Muscle is important for keeping our metabolism up long term. The following foods are too high in fat and too low in protein and must be avoided: How much protein do you need? • Poultry skin Most people need about 60 to 80 grams of protein • Chicken or turkey wings, after bariatric surgery. So, if you weigh 200 lbs. you • Potted meat like Vienna sausages or SPAM will need about 76g to 90g of protein per day. • Processed meats like bacon (turkey, beef and pork), sausage, hot dogs, bologna or salami 1 gram of protein = 4 calories (A protein shake with 25 grams of protein has at least Watch out! Seeds (sunflower, pumpkin, sesame), nuts 100 calories) (almonds, walnuts, peanuts, pecans) and nut butters Protein isn’t a “free food.” Eating too much protein turns (peanut butter) have some protein but contain more fat into fat, not muscle.
    [Show full text]
  • Menu for Week
    FEATURED Mixed Charcuterie Meats $9.50 per đ lb. pack of thin slices Equal parts thin slices of our Cotto Salami and Coppa Cotta, both made from local heritage breed Berkshire pork. Great for meat & cheese boards or a sandwich. Schinkenspeck (Local Acorn-finished Idaho Pasture Pig) LIMITED $6 per 2 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Made from incredible wood-raised acorn-finished local Idaho Pasture Pigs. The sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine. Tyroloean-style Schinkenspeck LIMITED (Local Mangalitsa – Berkshire Pork) $6 per 2 oz. pack Same method as our regular Schinkenspeck, but seasoned with a traditional Tyroloan blend of juniper, bay leaves, garlic and more and cold-smoked over birch. Sliced paper-thin. Local Raw Honey (Bean Tree Homesteading) ONLY 3 LEFT $10 per 10 oz jar Selling on consignment for the farmer. Candied Peanuts $4.50 per đ lb. pack $8.50 per 1 lb. pack Sweet, crunchy, just a touch of heat, and a little smoke (we smoke the raw sugar & water). Bavarian-style Sweet Mustard $3.50 per oz container A classic Bavarian-style mustard that pairs perfectly with our Weisswurst (see sausages). A darker brown mustard with honey, wine and spices like juniper and allspice. BACONS Limit 4 lbs. of sliced bacon per customer. If pre-ordering online Wed. night, you can reserve 1 lb. of sliced bacon and then purchase up to 3 lbs more in-store if available. Black Crowe Bacon LIMITED BUT MORE FRI.
    [Show full text]
  • Protecting Perishable Foods During Transport by Truck by B
    United States Department of Protecting Agriculture Agricultural Perishable Foods Marketing Service During Transport by Truck Transportation and Marketing Programs Handbook Number 669 September 1995 Reprinted July 2008 B Protecting Perishable Foods During Transport by Truck by B. Hunt Ashby Agricultural Marketing Service Transportation and Marketing Programs September 1995 Reprinted July 2008 The U.S. Department of Agriculture (USDA) prohibits discrimi- nation in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual’s income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720–2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Wash- ington, D.C. 20250–9410, or call (800) 795–3272 (voice) or (202) 720–6382 (TDD). USDA is an equal opportunity provider and employer. i Contents Introduction I. Important Factors in Protection of Perishable Foods Refrigeration ....................................................................................................................1 Refrigeration Methods
    [Show full text]
  • LIVING: COOKERY POTS of Gifts Potted Meat and Fish in Kilner Jars Makes Delicious Gifts and the Basis of Irresistible Celebratory Meals, Starters and Canapés
    LIVING: COOKERY POTS of gifts Potted meat and fish in Kilner jars makes delicious gifts and the basis of irresistible celebratory meals, starters and canapés. Potting was the forerunner of the vac-pac – these will keep in the fridge for at least a week or two, providing gourmet treats at the drop of aAutumn hat. Decorate has the arrived jars to giveand your with gifts it comesa festive flourish. a wealthPhotographer: of pumpkins MARIELOU AVERY andFood writer squashes & Denman tutor LINDY bringing WILDSMITH rich Simple Confit flavour,de canard textureor potted duckand colourINGREDIENTS to our table Serves 4 or makes 4 x 250g Kilner jars or 2 x 500g jars k 4 duck legs k 1 tbsp coarse sea salt Confit de canard is one of the most useful winter recipes. It k 4 thyme sprigs makes a deliciously simple and inexpensive main course that k 1 bay leaf can be made ahead of time with minimum fuss, then cooked k 2 garlic cloves, crushed overnight. What's left can be served on crostini. Alternatively, k Juice and zest (cut into julienne) of 1 orange to make potted duck, strip the meat off the bones, pot and k 1 tsp freshly ground black pepper give as presents this Christmas. k ½ tsp ground cinnamon k 100ml good stock k 100g rendered pork, duck or goose fat k mashed potato to serve (optional) 1 In advance, put the duck legs in a single layer in a shallow, non-corrosive dish, sprinkle with the salt, cover with cling film, place a weight on it and leave overnight in a cool place.
    [Show full text]
  • Guide to Food Labelling and Advertising
    Home > Food > Labelling > Guide to Food Labelling and Advertising Print Text Size: - + Share Guide to Food Labelling and Advertising Acknowledgement Contributions of Canadian Food Inspection Agency and Health Canada officers and other experts who provided input to this document are gratefully acknowledged. Information found in the Guide to Food Labelling and Advertising is provided free of charge to the public. It may be reused or reproduced provided that it is: accurately reproduced; accompanied by the date of issue, or in the case of an amended section, the date of the most recent amendment appearing at the bottom of the page; and the source is credited. Persons using this information agree to save harmless Her Majesty in right of Canada and all her representatives against any claim resulting from its use. Table of Contents Chapter 1 Introduction 1.1 Reason for the Guide 1.2 Legislative Framework: Key Acts and Regulations 1.3 Other Relevant Federal Legislation 1.4 Purpose of Food Labelling 1.5 Food Advertising Responsibilities 1.6 Sources of Additional Information on Labelling and Claims Chapter 2 Basic Labelling Requirements 2.1 Definitions 2.2 General Labelling Requirements 2.3 Foods Requiring a Label 2.4 Bilingual Requirements 2.5 Common Name 2.6 Net Quantity 2.7 Name and Address 2.8 List of Ingredients 2.9 Nutrition Facts Table 2.10 Artificial Flavours 2.11 Durable Life Date 2.12 Previously Frozen 2.13 Standard Container Sizes 2.14 Other Mandatory Information 2.15 Labels of Shipping Containers 2.16 Test Market Foods 2.17 Temporary
    [Show full text]
  • 72533084.Pdf
    Food preservation 'Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration that can occur during food preparation; such as the enzymatic browning reaction in apples after they are cut. Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit, by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). There are many traditional methods of preserving food that limit the energy inputs and reduce carbon footprint.[1] Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have now come to be seen as desirable qualities – cheese, yoghurt and pickled onions being common examples. Preservation processes Preservation processes include:[citation needed] Heating to kill or denature micro-organisms (e.g., boiling) Oxidation (e.g., use of sulfur dioxide) Ozonation (e.g., use of ozone [O3] or ozonated water to kill undesired microbes) Toxic inhibition (e.g., smoking, use of carbon dioxide, vinegar, alcohol etc.) Dehydration (drying) Osmotic inhibition (e.g., use of syrups) Low temperature inactivation (e.g., freezing) Ultra high water pressure (e.g.
    [Show full text]
  • Guidelines for Healthy Food Choices
    Guidelines for Healthy Food Choices Food/Serving Size Eat these Foods: LIMIT these foods: Breads 100% whole grain breads, low-fat White bread, biscuits, 1 slice bread muffins, low-fat biscuits, melba pastries, doughnuts, Choose bread with at least 3 toast, English muffin, bagels, pita muffins, fried cornbread, grams of fiber per serving. breads, tortillas, dinner rolls croissants, hush puppies, fritters Pasta & Rice Pastas, brown rice, wild rice, Fried rice, pastas with 1/3 cup cooked barley, white rice cream sauces and boxed pasta dishes Crackers Whole grain crackers, salt-free High-fat salted crackers, See package food label for crackers saltines, butter-type serving size crackers like Ritz® and Townhouse®* Cereals Grits, oatmeal, and high fiber Sugar-coated cereals, high- ½ cup hot cereal; 3/4 cup cold cereals like Cheerios®, Oatmeal fat granola cereals, instant Look for cereals with 5 grams of Squares®, Kashi® cereals (they may be high fiber per serving in sodium) Starchy Vegetables Corn, peas, potatoes, squash, dried Vegetables seasoned with ½ cup cooked beans and peas (try for 3 times per added fat, French fries week) Soups Low-sodium canned soups or Broth, bouillon, dried soup 1 cup soup homemade soup mixes, regular and reduced sodium canned soups Fruits/Fruit juices All fresh, frozen or dried fruits, Juices with added sugar, 1 small piece 100% fruit juice (limit ½ cup per fruits served with cream or ½ cup canned fruit or dried fruit day) butter sauces, canned fruit ½ cup 100% fruit juice in heavy syrup, coconut Vegetables All fresh,
    [Show full text]