Cooking hygiene

1. Cooking hygiene

2. 4 IMPORTANT ASPECTS IN COOKING HYGIENE • PERSONAL HYGIENE • HYGIENE IN SITE OF COOKING • HYGIENE IN UTENSILS AND EQUIPMENT • HYGIENE IN FOOD

3. COOKING HYGIENE PERSONAL COOKING SITE • CLEAN BODY AND HAIR • CLEAN HANDS- SHORT AND CLEAN FINGER NAILS • CLEAN CLOTHE • AVOID: SNEEZING,COUGHING,TOUCHING HAIR,MOUTH,NOSE,EARS. OUR MICROBES CAN PASS DOWN TO OTHERS • CLEAN FLOOR. • ALL TRASH IN THE TRASH CAN • T. CAN MUST BE FAR FROM FOOD PREPARATION SITE. • CLEANWALLS,CORNERS, CEILINGS (spider webs and insects nests)

4. COOKING HYGIENE UTENSILS AND EQUIPMENT FOOD • WASH THEM AFTER USED • DON’T LEAVE THEM DIRTY FOR A LONG TIME- FLIES • RAGS AND CLOTHS • PUT AWAY UTENSILS LAYING DOWNWARD OR COVER THEM WITH CLOTH. • MAKE EMPHASIS IN WASHING THROUGHLY WITH HOT WATER THE SCRUB,CUTTING BOARD AND SMASHING STONE. • VEGETABLES ,FRUITS AND GRAINS NEED TO BE WASHED. • SOMETIMES SOAP NEEDS TO BE USED. • SOME FOOD NEED MORE TIME,PARTS NEED TO BE WASHED SEPARATE;SPINACH,LETTUCE, CABBAGE • SOME SHOULD BE LEFT IN SALT AND WATER FOR 5 MIN. TO ELIMINATE INSECTS AND MICRORGANISMS.

5. WAYS OF COOKING BOILING FRYING • The less quantity of water should be used to avoid loosing viamins B and C. • That same water should be used for soups, sauces or rice to used dissolved vita. • Destroys microorganisms in food. • Oil must be very hot. • When food is taken out of frying pan it should be placed on paper towels so it absorbs excess of oil. STIR FRYING Little oil is used and food is stired constantly at a variable temperature.

6. GRILLING BAKING • Here the food is in direct contact with fire. • The hard outer coat formed stops the nutritious substances from coming out. • Usually used on thin cuts. • The hot air in the oven is transmitted to the food. • The hard outside coat stops the nutritious substances from coming out. • If the food needs more time in oven then it should be covered

7. cook: prepare food for eating by using heat.bake: cook something in an oven.boil: cook something in boiling water.fry: cook something in hot fat or oil.grill/broil: cook something on a metal frame with bars across it, above strong direct heat.barbecue: cook food on a metal frame over a fire outdoors.poach: cook something in gently boiling water.simmer: cook something slowly by boiling it gently.steam: cook something in steam.stew: cook something slowly in liquid.stir-fry: cook something in hot oil for a short time and keep it moving in the pan.. • microwave: cook something in a microwave oven.

8. STEWING STEAMING • MEATS AND VEGETABLES ARE COOKED IN A JUICY WAY IN MEDIUM OR LOW TEMPERATURE. SMALL AMOUNT OR NO OIL IS ADDED. • VERY POPULAR IN THE ORIENTAL COUNTRIES. FOOD IN A RECIPIENT IS COOKED IN ANOTHER RECIPIENT WITH HOT WATER. THE FOOD IS COOKED WITH THE STEAM. • Steaming pot.

9. Solar cooker Asolar cooker, or solar oven, is a device which uses the energy of direct sun rays (which is the heat from the sun) to heat, cook or food or drink. The majority of solar cookers are relatively cheap devices. Because they use no fuel and cost nothing to operate, many nonprofit organizations are promoting their use worldwide in order to help reduce fuel costs (for low-income people) and air pollution, and to slow down the DEFORESTATION caused by gathering firewood for cooking. Solar cooking is a form of  outdoor cooking.

10. Concentrating sunlight: A reflective mirror of polished glass or metal  concentrates light and heat from the sun on a small cooking area, making the energy more concentrated and increasing its heating power. • Converting light to heat: A black or low reflectivity surface on a food container or the inside of a solar cooker improves the effectiveness of turning light into heat. Light absorption converts the sun's visible light into heat, substantially improving the effectiveness of the cooker.

11. Trapping heat: It is important to reduce convection by isolating the air inside the cooker from the air outside the cooker. A plastic bag or tightly sealed glass cover traps the hot air inside. Green House Effect: Glass  transmits visible light but blocks infrared thermal radiation from escaping. This amplifies the heat trapping effect.

12. Box cookers Box cookers cook at moderate to high temperatures and often accommodate multiple pots. Worldwide, they are the most widespread. There are several hundred thousand in India alone Panel cookers Panel cookers incorporate elements of box and curved concentrator cookers. They are simple and relatively inexpensive to buy or produce

13. Cooking underground This is one of the most ancient ways of cooking and has been used almost worldwide. A whole is digged in the ground and wood is added.This cant be any type of wood because certain ones can give out an undesirable smell or taste. Then porous rocks of the size of a fist are added on top. These rocks retain the heat . The wood is lighted and heats the pit and the rocks.The food is added and and on top of it leaves and grass.Then it is covered with the soil from the pit.

14. INVESTIGATION ON FOOD SPOILAGE THEMES: FERMENTATION --YEAST,MOLD,BACTERIA PUTREFACTION RANCIDITY • DEFINITIONS • INFORMATION –At least 5 sentences. • 3 PICTURES OF EACH EXCEPT RANCIDITY. • PICTURES IN EACH PAGE OF INFORMATION • FRONT PAGE 20 PTS. • Groups of 2

15. MOLDS -MICRORGANISMS

16. BACTERIA . MICROORGANISMS

17. FOOD SPOILAGE FERMENTATION, PUTREFACTION, AND RANCIDITY

18. Fermentation is the convertion of a carbohydrate such as sugar into an acid or an alcohol. Yeasts,molds and bacteria are types of fermentation. • Yeasts are microscopic fungi found in the air ,soil, and of surface of fruit.Some tolerate high acidity ,salt and sugar concentration and can grow without presence of oxygen. There are 3 types of yeasts: • BENEFICIAL YEAST: baker’s yeast,for beers and wine • SPOILAGE YEAST: in foods and beverages • PATHOGENIC YEAST –causes diseases:oral and vaginal infections. Yeast can be true – metabolizes sugar producing alcohol and carbon dioxide gas. False yeast grows as a dry film on food surface such as on pickle. False occurs in foods with high sugar or acid environment.

19. MOLDS • Are microscopic fungi .They grow in tiny spores that float in the air When spores fall into a piece of damp food then it grows into mold. There are thousands known species of molds. • They grow on dead organic matter everywhere in nature and their presence is only visible when mold colonies grow. • BACTERIA: Are microscopic organisms round, spiral,or rod shaped that cause spoilage in food . Bacteria generally prefer low acid foods like vegetables and meats. • It grows in warmth and in moisture. molds bacteria

20. PUTREFACTION • Is the process in which organic material is broken down into simpler forms of matter –poisonous substances , with the formation of foul smelling and tasting products. It is caused by bacteria ,fungi,oxygen and moisture. • Enzymes are chemical substances that exist in the majority of the plants . In the course of certain period of time they can cause changes that spoil the food.

21. RANCIDITY • Is the chemical decomposition of fats,oils,and other lipids. Oxygen molecules interact with the structure of food in a way that can change the odor,taste,and its safety for consumption. • There are three types of rancidity: • Microbial rancidity,hydrolyticrancidity,and oxidative rancidity.

22. FOOD PRESERVATION Advantages: Extends the life of food Maintains as much as possible nutritional quality. Avoids growth of unwanted micro-organisms SALTING Food is preserved with salt. Salt inhibits the growth of microorganisms by taking out water of cells through osmosis. Most bacteria,fungi,and other pathogenic organisms can’t survive in a highly salted environment. One of the oldest methods for preserving food. DRY SALTING : meat or fish are buried in salt. BRINE-CURING : Meat is put in strong salt water.

23. SUGARING • Requires food to be dehydrated and then to be packed with sugar or liquids containing high amount of sugar such as honey or molasses. • Sugar inhibits bacterial growth

24. PICKLING • Can be done in vinegar ,a strong acid in which few bacteria can survive. • It can also be done in a salt brine to encourage fermentation.Here the growth of good bacteria makes food less vulnerable to bad spoilage –causing bacteria.

25. HONDURAN PICKLE • 1 glass jar –big 2 kitchen cloths boiling pots • 3 medium size onions • 1 garlic clove 1 carrot ¼ coliflower 1 big plastic bowl • ¾ bottle of vinegar apron ½ bag of purified water Salt, cummins,sugar Sour orange Raw Jalapeño peppers (optional) • THE GLASS JAR MUST BE WASHED THROUGHLY AND BOILING WATER MUST BE POURED IN IT. • Boil kitchen cloths.

26. Pickling factors • Jars ,utensils and kitchen cloths should be boiled and dried. • Vegetables need to be very clean and cut in desired size. • A teaspoon of sugar can be added to balance the acid taste. • If the vinegar is too strong it can be diluted in a small portion of water. • Each vegetable needs to be placed in boiling water for a certain time which differs according to the consistency of the vegetable.

27. FRUIT PRESERVATION • JELLY • MARMALADE • SYRUP • JAM

28. JELLY • Preservation done by boiling the juice of the fruit and sugar until it has a semisolid consistency. • PROCEDURE: • Shredded or cut fruits. Measure them in cups. • Boil them in the same quantity of water • Sieve this juice . • Measure it in cups and the same amount of sugar cups will be added. • Put it in the stove and do not stir it. • Remove foam with a spoon as it appears. • Cook it until a ball is formed when jelly is dropped in a cup of water. • Pour it hot in a sterilized jar up to the top and place a thin cloth on top for 24 hours.Then put the lid.

29. MARMALADE • MARMALADE : Thick preserve made with citrus fruits that are usually shredded. • PROCEDURE: • Shred , cut or blend fruit. • Cook it in very small quantity of water at low temperature.Sieve it . • Measure the fruit in cups and place it in a pan with the same amount of sugar. • Cook it at medium heat until it forms a ball when marmalade is placed in a cup of water. • Remove foam with a spoon at all times. • Pour it hot in a sterilized jar up to the top and place a thin cloth on top for 24 hours. Then put the lid.

30. SYRUP For a very fluid consistency boil 2 cups water and 1 of sugar. For a normal consistency boil 1 cup of water and 1 of sugar. For a thick consistency boil 1 cup of water and 2 of sugar. • If the fruit is small do not cut it. If big ,you can halve it,slice it or cut it in big cubes. • Add fruit to syrup that has boiled for ten minutes and cook it for 6 minutes. • Place the fruit in a jar and fill it up with the syrup until all the fruit is covered. Place thin cloth on top and after 24 hours put on the lid.

31. ADDITIVES These are substancesaddedtofoodswithcertainpurposes. Theymaintainnutritiousquality so as taste, appearance and endurance. Additivesneedto be controlledundercertain rules and musthave a especial permissionto be used. Excess of these can be dangerous. These are thefunctions of additives: Preservant: againstputrefaction,chemicaldeterioation, • Nutritioussupplement:vitamins,aminoacids,minerals, calories • Color modifier • Taste agents:synthetic, natural,extenders of flavor • To control humidity • To stop certainprocesses

33. SPECIFIC USES OF ADDITIVES • Colors : usedtorecuperatecolors of food so they are more attractive. • Sweetners.: usedtointensifythesweetnessonfoods .Can be natural or artificial. • Aromatizer: usedtointensifytheodor of foods • Thickners: usedtoaddviscosity and densitytofoods • Gelatinizer: • Emulsifier:disolvessubstances and mixes others • PH Regulator: regulatesacidity of substances • Preservants: makesfoodlastlonger • AcidityCorrectors • Antioxidants .

34. PRESERVANTS • These are addedtofoodtoprotectthemfrombiologicalalterationslikefermentation,putrefaction and rancidity. • Preservantsshouldn’t be toxicorhidespoilage in food. • Sorbicacid:Sorbic acid and its salts, such as sodium sorbate, potassium sorbate, and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast, and fungi. The salts are preferred over the acid form because they are more soluble in water, but it is the acid form that is active. • Sodium benzoate:It is bacteriostatic and fungistatic under acidic conditions. It is most widely used in acidic foods such as salad dressings (vinegar), carbonated drinks ,jams and fruit juices (citric acid), pickles (vinegar), andcondiments.

35. Acetic Acid • In the food industry, acetic acid is used as an acidity regulator and as a condiment. Vinegar is roughly 8% of [acetic acid] by volume, making it the main component of vinegar, apart from water. It has a distinctive sour taste and pungent smell. It prevents molds and yeasts. • In sardines and fish it is used as a preservant.It is also used slightly in certain breads to control bacteria so as in certain fruits. • Ethyl Alcohol: Obtained by the fermentation of certain sugared fruits. Attacks microorganisms in vegetables. • Sodium nitrate:usedas a preservative and color fixative in cured meats and poultry;