Showing posts with label Information. Show all posts
Showing posts with label Information. Show all posts
Following these instructions is important for everyone but especially for those most vulnerable to foodborne disease—children, the elderly, and persons with weakened immune systems due to steroid use, conditions such as AIDS, cancer or diabetes, or such treatments as chemotherapy for cancer or immune suppression because of organ transplants.
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
* Buy eggs only if sold from a refrigerator or refrigerated case.‡
* Open the carton and make sure that the eggs are clean and the shells are not cracked.
* Refrigerate promptly.
* Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
* Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
Cook Thoroughly
Thorough cooking is perhaps the most important step in making sure eggs are safe.
* Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
* Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
* For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Serve Safely
Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.
* Serve cooked eggs and egg-containing foods immediately after cooking.
* For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
* Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
Chill Properly
* Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
* Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
* Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
* Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
On the Road
* Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
* Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car.
* If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
* Buy eggs only if sold from a refrigerator or refrigerated case.‡
* Open the carton and make sure that the eggs are clean and the shells are not cracked.
* Refrigerate promptly.
* Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
* Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
Cook Thoroughly
Thorough cooking is perhaps the most important step in making sure eggs are safe.
* Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
* Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
* For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Serve Safely
Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.
* Serve cooked eggs and egg-containing foods immediately after cooking.
* For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
* Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
Chill Properly
* Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
* Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
* Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
* Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
On the Road
* Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
* Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car.
* If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
Writer: Kaafae Blanda
Cappuccino is a cup of coffee with fresh milk and milk foam bubbles burst on the top of cup. The milk foam bubbles burst acts as the insulator and keep the heat of the coffee for a longer time. The color of Cappuccino is dark brown. Normally, the cappuccino is served in the porcelain cup. It is better than the glass or paper cup. Cappuccino is a name that from the color of the robe of priest in Roman Catholic called “Capuchin”. It always drinks in the morning with breakfast. And now, cappuccino is modified to serve by the chain stores and the other manufacturing.
Type of Cappuccino
Base on the mixture ratios of the cappuccino
1. Traditional Cappuccino
It is the espresso with the hot foam milk on the top. The Thick of foam milk is about 1 cm.
2. Cappuccino Chiaro (Light Cappuccino or Wet Cappuccino)
There is more milk ratio than the normal cappuccino.
3. Cappuccino Scuro (Dark Cappuccino or Dry Cappuccino)
There is less milk ratio than the normal cappuccino.
How to make a cup of cappuccino
Compositions
1. Roasted bean = 8-10 grams
2. Fresh milk = 4-6 ounces
3. Coffee cup = 6 ounces
4. Chocolate or cinnamon powder
5. Sugar
Method
The important point in making the cappuccino is the milk with foam bubbles. The skilled barista who has acquired some level of expertise in the preparation of coffee should be pay attention while creating the milk foam bubble burst in each type if cappuccino.
1. Use one by tree of coffee volume in a cup.
2. Heat the fresh milk with 60 grade Celsius or lower.
3. Make the fine milk foam bubbles burst in suitable volume.
4. Add one by tree cup of warm milk in the cup.
5. Use a tea spoon for take the milk foam bubbles burst on the top of coffee until the edge of cup.
6. Before serve, sprinkle the top with chocolate or cinnamon powder.
Ice Cappuccino (Cappuccino “Freddo”)
The method is similar to hot cappuccino. Ice cappuccino is cappuccino that serves with ice. The ice has to fine to small molecule. The glass volume should be 8-12 ounces and cylinder shape. Put cappuccino in fine ice and add the milk foam bubbles burst on the top about one of three from the edge of the glass. Before serve, coffee maker ought to wait a moment for cooled glass of cappuccino. And do not forget to put a stick in the glass. The drinkers should drink all in one time because if the ice melt, the taste/flavor will change.
How to drink Cappuccino
1. Never stir Cappuccino with spoon.
2. Normally, no need to add sugar because the Cappuccino is pretty sweet already. But if you want sweeter, add sugar a tea spoon and stir with gentle. Never use syrup as sweetener in Cappuccino because milk and syrup will incompatibility.
3. Smell the flavor of Chocolate or cinnamon powder before drinking.
4. After drinking, the foamed milk will stick at the bottom of the cup. If no foamed milk stick means the method of making coffee is not good enough.
Type of Cappuccino
Base on the mixture ratios of the cappuccino
1. Traditional Cappuccino
It is the espresso with the hot foam milk on the top. The Thick of foam milk is about 1 cm.
2. Cappuccino Chiaro (Light Cappuccino or Wet Cappuccino)
There is more milk ratio than the normal cappuccino.
3. Cappuccino Scuro (Dark Cappuccino or Dry Cappuccino)
There is less milk ratio than the normal cappuccino.
How to make a cup of cappuccino
Compositions
1. Roasted bean = 8-10 grams
2. Fresh milk = 4-6 ounces
3. Coffee cup = 6 ounces
4. Chocolate or cinnamon powder
5. Sugar
Method
The important point in making the cappuccino is the milk with foam bubbles. The skilled barista who has acquired some level of expertise in the preparation of coffee should be pay attention while creating the milk foam bubble burst in each type if cappuccino.
1. Use one by tree of coffee volume in a cup.
2. Heat the fresh milk with 60 grade Celsius or lower.
3. Make the fine milk foam bubbles burst in suitable volume.
4. Add one by tree cup of warm milk in the cup.
5. Use a tea spoon for take the milk foam bubbles burst on the top of coffee until the edge of cup.
6. Before serve, sprinkle the top with chocolate or cinnamon powder.
Ice Cappuccino (Cappuccino “Freddo”)
The method is similar to hot cappuccino. Ice cappuccino is cappuccino that serves with ice. The ice has to fine to small molecule. The glass volume should be 8-12 ounces and cylinder shape. Put cappuccino in fine ice and add the milk foam bubbles burst on the top about one of three from the edge of the glass. Before serve, coffee maker ought to wait a moment for cooled glass of cappuccino. And do not forget to put a stick in the glass. The drinkers should drink all in one time because if the ice melt, the taste/flavor will change.
How to drink Cappuccino
1. Never stir Cappuccino with spoon.
2. Normally, no need to add sugar because the Cappuccino is pretty sweet already. But if you want sweeter, add sugar a tea spoon and stir with gentle. Never use syrup as sweetener in Cappuccino because milk and syrup will incompatibility.
3. Smell the flavor of Chocolate or cinnamon powder before drinking.
4. After drinking, the foamed milk will stick at the bottom of the cup. If no foamed milk stick means the method of making coffee is not good enough.
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