The conventional heat treatment procedure is explained by Kamenichny (1969). It consists of heating metals and alloys to a certain temperature, holding and cooling them at various rates with the aim of altering their structure and properties. Each of the heat treatment process comprises the following operations. 1. Heating to a prescribed temperature 2.
Heating is when the inoculating loop and the needle are burned in the direct flame until it turns red in colour while flaming is just passing the forceps and mouth of the culture tubes through the flame to prevent bacteria from entering. The second technique is moist heat sterilisation whereby an autoclave is used. Autoclave is operated at a temperature of 121°C and a pressure of 15 psi for about 15-20 minutes. In this experiment,
Autoclaving is the most popular form of moist heat sterilization because it combines heat and pressure to result in thorough killing of spores, which is hard to achieve. For this method the bacteria is cooked under a pressure of 15 psi and temperature of 121°C for 15 minutes, because of the pressure this higher boiling point then 100°C can be met and results in the dead spores (Rhinehart). The dry heat version of sterilization is done at 160-170 °C. A great example of dry heat sterilization is the flaming of a tube to prevent contamination of cultures. The tube is passed through a flame quickly without it getting to hot and then can be used.
These methods included spit roasting, baking, boiling, smoking, salting, and/or frying. The first course consisted of things like: beef marrow, fritters, saltwater fish, miniature pastries filled with cod liver or beef marrow, and large cuts of roast or boiled meats. Sounds delicious, right? Also, they had to drink wine and ale because they had no access to clean water. So, during the three courses of food they had, all they drank was wine and ale, or nothing at all.
Healthy cooking methods – Dishes chosen should have healthy cooking methods that do not incorporate the uses of oil or only a little use of oil. This is to prevent any health related problems that associate it with taking in of too much oil. One such health complications are cardiovascular diseases. Some guidelines that I can use are the healthy plate, RDA and the dietary guidelines. 2.
The sun is starting to set as I begin to get hungry. I passed a fish shop before and soon, I find myself standing in front of the ordering counter. The smell of food makes my stomach grumble and I order a meal fit for a king… or at least partly fit for a king because my paycheck is much less. I find myself a bench near the riverfront, and dig in. The fish is cooked to perfection; the outer layer crispy, and the inside, clean and fresh and flavorful.
There are types of food where you would need to boil and cool the meat before frying in order to gain the perfect blend of juiciness and crispiness and the boiling method could also be done to ensure that the meat is cooked all the way through even before frying. Before you begin to fry, make sure that there is no moisture found on your food. If the meat is wet, the oil will begin to splatter and cause more
Blanching is a cooking method that usually cooked with vegetable or hard shell fruits. Blanching cooking is put the food substances into boiling water because make that food substances removed the shell or skin and take it out placed into cold water to prepared served food. Blanching using boiling water to cook to make the food removed the skin or shell and takes it out placed in cold water it is because using techniques to make the food maintain their color and soft can mixing or cooked with other food or using for food presentation. Stewing is one of the cooking methods. That have similarities with the slow moistly heat cooking method.
Roast Chicken INTRODUCTION -Roast chicken is a dish that appears in a wide variety of cuisines worldwide. -The chicken is usually roasted with its own fat and juices extracted during roasting. -Trussing a chicken is an important step in preparing a roasted chicken. It involves tying the chicken with kitchen twine so that the legs and wings stay close to the body. The aim of trussing is to helps it cook evenly since the chicken is more compact.