Module 1 Food Microbiology Sanitation and Safety WHAT IS Food Sanitation? Food sanitation is more than just Cleanliness. It includes protecting food in the ff. • Contamination • Harmful bacteria • Poisons • Foreign bodies The primary tenet of food service sanitation Is absolute cleanliness. Definition of terms commonly used Acidity = measured on a pH scale from 0 to 14.0 Additive = a chemical added to food Bacterium = a single-celled organism Contamination = unintended presence
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and Mexico‚ were the five to explain their cuisine and its significance to their county’s culture. China provided both Steamed Foo Yong‚ and Tea-flavored egg. Japan sampled a type of beef and potato stew called Nikujaga‚ Hungary offered Chicken Paprikas‚ with homemade noodles‚ Belarus supplied Potato Pancakes‚ and Mexico presented both Rice‚ and Enchilada’s. A plate of food was available for $2 to benefit Hurricane Katrina. Learning about the different foods and cultures was very interesting
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CHAPTER I INTRODUCTION Siopao is one of the dish that the Filipinos adopted from the Chinese and it became very popular and a favourite among many Filipino. Siopao is also called Salapao in Thailand‚ Baozi in China‚ Pau in Hongkong‚ or simply known as Steamed buns in English. Siopao is one of the Filipinos favourite snacks or meals. It does not require utensils to eat and it can be consumed on the go. That is one of the reasons Siopao can easily found on the sidewalk at vendors or eatery. Siopao
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Cell Membrane Transport The purposes for these experiments is to be able to understand osmosis and its relationship to tonicity of solutions‚ and the transportation of molecules across cell membranes. It’s also used to understand‚ and how temperature affects diffusion. You also learn how to test for presences of starches and sugars in solutions. In the first exercise I will be testing for diffusion through an artificial membranes. This one has forty five steps to it. I will not go into
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were able to build immunity to them‚ whereas the diseases they brought to the new world killed upwards of 90% of the native population. One plant from the Columbian Exchange was the potato. Originally from South America the crop came to the old world and became extremely important. Marie Antoinette turned the potato plant’s flowers into a fashion statement‚ and wore them as encouragement for French people to eat potatoes. They became the most important food source to the people of Ireland. When
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Division of Masbate G.M.E. Elementary School San Jacinto‚ Masbate FIRST PERIODIC TEST IN SCIENCE AND HEALTH V Directions: Read each item carefully. Encircle the letter of the correct answer on your answer sheet. 1. The ____are the female parts of a flower. a. Pistils b. calyx c. corolla 2. The ____ are the male parts of a flower. a. Pollen b. stamen c. ovary 3. The stamens have pollen in their anthers which contains the ______. a. Ovules .b. egg cells c. sperm cells 4. ______ is
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When potatoes are harvested and shipped with other ingredients‚ a great deal of fuel is exhausted‚ creating smog or air pollution. In addition‚ freezing the potato slices uses ten times more electrical energy than fresh food. This process worsens the greenhouse effect because hydro fluorocarbon coolant‚ which is used for freezing potato‚ rises up into the stratosphere and traps heat. Processing potatoes is another factor in pollution of natural water. Because two thirds of a gallon of wastewater
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Conclusion (6 points) Feeding Frenzy food lab Introduction (5 points) Purpose (1 point) The purpose of this experiment is to determine what macromolecules are in the four different foods Question (1 point) What macromolecules are in buttermilk biscuits‚ potato chips‚ hot peppers‚ and sardines? Background (1 point) Macromolecules are molecules with a large number of atoms. There are four types of macromolecules: carbohydrates‚ proteins‚ lipids and nucleic acids. In this lab we will test four foods to see
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sales floor‚ and eventually‚ your hand. In fact‚ potato chips contain two cancer-causing materials; Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene BHT. They are used to keep oils in foods from oxidizing and becoming rancid. Oxidation affects the flavor‚ color‚ and odor of foods and also reduces some nutrients (Berkley Wellness). These chemicals are oxidants‚ when in the human body; they turn into cancer-causing reactive compounds. Potato chips aren’t the only foods that contain these
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sugars. Materials: 9 test tubes Test tube rack Test tube holder Grease pencil Hot plate 20 ml honey solution 20 ml egg white and water mixture 20 ml corn oil Oats and water 20 ml gelatin and water solution 20 ml potato and water mixture 20 ml apple juice and water mixture 20 ml unknown substance #1 20 ml unknown substance #2 Paper towels 600 ml beaker Brown paper Biuret reagent Benedict’s solution Iodine solution Procedure: 1. Place
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