Personal hygiene · Good personal hygiene involves keeping all parts of the external body clean and healthy. It is important for maintaining both physical and mental health. · We are the best carriers of pathogen bacteria and other disease agents. Like Corona Virus · In people with poor personal hygiene, the body provides an ideal environment for germs to grow, leaving it vulnerable to infection. · On a social level, people may avoid a person with poor personal hygiene, which may result in isolation and loneliness. · There are many types of personal hygiene. The following list is a good starting point for someone looking to build a personal hygiene routine: o HAIRS o DENTAL o ...
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Escoffier Georges Auguste Escoffier (1847-1935) was the great chef of this century and is revered by chefs and gourmets as the ―Father of Modern Cookery‖. His two main contributions were the simplification of classical cuisine and the classical menu and the reorganization of the kitchen. It is hard to believe that Escoffier‘s elaborate multi-course banquets are a simplification of anything. But in the typical banquet menu of the eighteenth century, each course consisted of as many as 20 separate dishes – or more! – Mostly a variety of meats and poultry all placed on the table at once. Guests help themselves to the few dishes they could reach. Carême began the reform, but Escoffier brought the menu into the twentieth century. Escoffier rejected what he called the ―general confusion‖ of the old menus in which sheer quantity seemed to be the most important factor. Instead he called for order and diversity and emphasized the careful selection of one another harmoniously and that ...
Introduction Cookery is defined as a ―chemical process the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive. Now also we still eat to survive, however efforts have been made to make the food more enjoyable like cooking meats and vegetables in different ways to make them more easily eaten, digestible and to make them more attractive, palatable and to have wider choice. This is the art associated with the preparation of food. H...
METHODS OF COOKING EFFECTS OF HEAT ON FOODS Foods are composed of proteins, fats, carbohydrates, and water, plus small amounts of other compounds such as minerals (including salt), vitamins, pigments (coloring agents),and flavor elements.It is important to understand how these components react when heated or mixed with other foods.You will then be better equipped to correct cooking faults when they occur and to anticipate the effects of changing cooking methods, cooking temperatures, or ingredient proportions. In other words,when you know why foods behave as they do,you can understand how to get them to behave as you want them to. CARBOHYDRATES Starches and sugars are carbohydrates. Both compounds are present in foods in many forms.They are found in fruits,vegetables,grains,beans,and nuts.Meats and fish also contain a small amount of carbohydrate. For the cook,the two most important changes in carbohydrates caused by heat are caramelization...