epp 10 4.0

• Steps in Storing Meat Cuts and Products

  1. Trim meat of excess fat and bones, rinse to remove dirt and bacteria

  2. Cut meat according to recipe

  3. Seal tightly each pack and place in freezer

  4. Cured meat placed in refrigerator

  5. Cooked meat in covered containers and placed in refrigerator if it is to be eaten within the week

  6. Thaw meat days before to be used

  7. FIFO (First In, First Out)
• Fresh meat storage


  • Can be stored in fridge for 3-5 days
  • Can be stored in freezer for a year
• Ground meat & cured meat storage


  Lasts only for 2-3 months
• Storing cured meat


  1. Wrap in plastic bags and place in refrigerator if used within a week

  2. Place in freezer and cook within 1-2 months if not used within a week
• Storing cooked meat


  1. Place in covered containers and refrigerate if eaten within a week

  2. Keep in freezer for longer storage
• Thawing meat


  1. Thaw days before use

  2. Partial thaw: freezer to refrigerator

  3. Hasten thaw: soak in water
• Use older dated meat before newer ones (FIFO - First In, First Out)
• Labelling packed meat

  1. Kind

  2. Quantity

  3. For what recipe

  4. Date when stored

  5. Other important information
• Massage has been used by humans to cure ailments, for medical purposes or for beautifying & relaxing body
• Massage

  • Greek - Knead
  • Arabic - Mass or to press gently
  • French - masser to massage
• Massage in Ancient Times


  • Used for healing, soothing, beautifying
  • Found in cave paintings showing use of fats, oils, herbs
• Massage in Ancient China


  • 3000 BCE
  • Ancient Chinese Books - Cong Fau of the Tao Tse have records of different massage movements/techniques
  • Amma - books have exercises and massage that help to improve overall health
• Massage in Ancient Japan


  • Further developed Chinese massage called Tsubo, Shiatsu
• Massage in Ancient Hinduism


  • For hygienic purposes
  • Ayuverda - Sacred book on the art of life written around 1800 BCE
  • Rubbing reduces fatigue and promotes cleanliness
• Massage in Ancient Egypt


  • For cosmetic and therapeutic purposes
  • Cream made from mix of fats, resins, oils, and herbs to beautify the skin
• Massage in Ancient Greece


  • Believe in the well-being of body and mind
  • Greek soldiers and gladiators given massage before and after battle for healing and relaxation
• Massage from Dark Ages to Renaissance

  • Used for therapeutic purposes
• Massage in 16th Century


  • Ambroise Pare - French surgeon developed and utilized massage

  TYPES:

  • gentle
  • medium
  • vigorous
• Development of Modern Massage Techniques

  • Per Henrik Ling (1776-1839) - Modern massage techniques evolved mainly from his system
  • Dr Johann Mezgner (1839-1909) - Part of Swedish Remedial Gymnastics, developed massage for rehabilitation
• Massage History


  • World War I caused great demand for massage to treat injured people
  • Decline due to emergence of electrical-based treatments
  • 1966 - City and Guilds of London (C&GOL) Institute established course in beauty therapy that included massage
• Natural Medicine


  Any form of healthcare that acknowledges and relies upon the body's natural ability to heal itself
• Natural Medicine Philosophy and Principles

  • Treat the whole person - optimum health is complex interrelationship between physical, mental, emotional and spiritual aspects
  • First, do no harm - practitioners determine if they can effectively treat or refer
  • Prevention is better than cure - promote strategies to prevent illness
  • The practitioner is a teacher - educate clients to take responsibility for their wellness
• Cooking Methods

  • Dry Heat Methods
  • Moist-Heat Methods
  • Combination Methods
• Dry Heat Methods


  • Heat is transferred to food through hot air, oils, fats
• Grilling


  1. Food cooked OVER a heat source

  2. Popularly termed as "inihaw"

  3. Heat source can be wood, charcoal, electric, or gas

  4. Typically one of the first steps in cooking, i.e. grill marks

  5. Outer skin has a darkened, crisp, crust

  6. Taste is a rustic, smoky flavor
• Grilling


  Considered a healthy cooking method
• Broiling


  1. Food cooked UNDER a heat source

  2. Temperature is varied depending how close food is to the heat source

  3. Heat source can be electric or gas

  4. Broiling is often a last step, to brown or to melt toppings
• Broiling

  Considered a healthy cooking method
• Pan Frying


  1. Food is cooked at medium to high heat

  2. Oil should cover half of food
• Pan Frying

  NOT considered a healthy cooking method
• Deep-Frying


  1. Typically cooked at 350°

  2. Oil should completely cover food
• Deep-Frying

  NOT considered a healthy cooking method
• Sautéing


  1. Cooks quickly over high heat

  2. Uses small amounts of fat

  3. Use a pan with sloping sides
• Sautéing


  Considered a healthy cooking method
• Stir-Frying


  1. Uses small amounts of fat

  2. Uses a wok

  3. medium ▶️ high heat
• Stir-Frying

  Considered a healthy cooking method
• Baking


  1. Uses hot air

  2. Traditionally refers to pastry items - bread is baked

  3. Heat is contained in an enclosed space (ex. oven)
• Baking

  • Considered a healthy cooking method
  • Baking & roasting are same cooking method
• Roasting


  1. Uses hot air

  2. refers to meats and vegetables

  3. May be done in an enclosed space (ex. oven)

  4. done over or next to an open flame
• Moist-Heat Methods


  • Heat is transferred to food through water or steam