Tle (Q4)

• It should be wrapped in a plastic or foil.
• Protein foods should be stored in the coldest part of the refrigerator.
• Fruits and vegetables can be stored in less cold sections or in a special compartment such as the crisper.
• Food should be well covered with plastic, foil or wax paper, or should be put in tightly covered containers.
• Garlic and sausages are strong-flavored foods and should be wrapped tightly in plastic or foil.
• The temperature inside the freezer should be 18 ºC or lower.
• Store frozen foods in their original packages.
• Foods to be frozen should be put in moisture-vapor proof wrapping.
• If plastic containers are used, allow about 2.5 cm of headspace at the top between the food and the lid so the food can expand when if freezes.
• Avoid monochromatic harmony.
• Bring out vegetables’ brightest colors.
• Sear your meat and let it rest.
• Cook fried food carefully.
• Take texture into account.
• Experiment with interesting shapes.
• Plate it with care.
• Visualize the finished output.
• Limit portion size.
• Follow the rule of odds.
• Layer food to add height.
• Use sauce wisely.
• Keep up food with food styling trends.
• Add appetizing touches.
• Employ drizzles and swirl.
• Make sure that the plate is clean.
• Drying

  1. The most common method of preserving meat.
  2. Drying involves the reduction of the original 70% of water content of the meat to about 15%.
• 2 Types of Drying

  1. Natural or Sun Drying
  2. Artificial or Dehydration Drying
• Smoking

  
  

  Meat is smoked to create a distinctive color and flavor, thus helping its preservation.
• 2 Types of Smoking

  1. Cold Smoking
  2. Hot Smoking
• Cold Smoking

  The temperature is held between 26 to 43 ºC and the products are smoked over a period of days or weeks.
• Hot Smoking

  The temperature is higher, from 71 to 79 ºC.
• Salting - It removes the water from the tissue of the meat and the cells of spoilage organisms that may be present in the meat.
• Refrigerating - Meat is stored at a temperature range of 2 to 10 ºC to retard mold and bacterial growth for a limited period.
• Freezing - Meat is preserved at a temperature of 10 ºC and below. Meat can be preserved for two months to one year using this method.
• Canning - Meat preserved by canning is packed in sealed cans or jars which are subjected to a temperature of 100 ºC and above 5-7 kilo pressured for a specific period of time.
• Freeze Drying - The process involves the removal of moisture from the meat tissues by transforming the moisture content into ice and gas. Removing 98% of the water content : he remaining moisture is further reduced to 0.5% or lower.
• Freeze Drying - The products have a long shelf life and require no refrigeration.
• Methods of preserving food:

  1. Smoking
  2. Freezing
  3. Drying
  4. Canning
• Methods to preserve moisture:

  1. Freezing
  2. Canning
  3. Refrigerating
• Methods of removing moisture:

  1. Smoking
  2. Curing
  3. Salting
  4. Drying