Definition of a stock A Stock is a liquid that has been formed by extracting flavours, nutrients and salts during the cooking process from Bones, Vegetables and aromatic Herbs. Simmer…
Foodborne Illness Three types of food hazards Biological Chemical Physical Symptoms Inflammation of the gastrointestinal tract lining (gastroenteritis) Nausea Abdominal cramps Diarrhea Vomiting Preventing Foodborne Illness Bacterial and viral Majority…
Heating foods Moist Heat Dry Heat Microwaving (moist and dry) Boiling and freezing Points in C° & F° Moist-heat preparation Heat is transferred by water, water-based liquid, or steam Soften…