Aims, Objectives, Hypothesis/questionnaire, 2 reference, plan work, 2000 words
Topic
Effects of Different Cooking Methods on the Nutritional Values of Fresh and Chilled Vegetables
Introduction
Cook-Chill, as known as Snap Freeze, is a controlled system of advanced food preparation that is commonly using in catering service. The benefits of Cook-Chill system are increasing productivity, reducing of operational cost, as well as maximizing of production volume. {{8 Assaf, A 2009; }} Cook-Chill involves double heating, which are heating foods to be well-cooked and reheating for consumption. Moreover, rapid chilling to 3 °C or below for storage after well cooking of foods. Foods must be cooked for 70 °C or above and prior to service immediately.
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The process of the distribution and storage to consumption are typically around 3 to 7 days, so that fresh vegetables could be exposed to different conditions before consuming, to bring about the potential change of nutrient content before further processing. {{15 D, Favell 1998; …show more content…
Therefore cost can be reduced by using lower-cost chilled foods for food production. In addition, we anticipate to figure out and suggest the more efficient methods of food storage to reduce the phenomenon of nutrient loss. Water soluble vitamins (Vitamin C) and fat soluble vitamin (Vitamin A) from fresh vegetables and chilled vegetables are compared separately after the whole process of Cook-Chill. Vitamin A and Vitamin C are selected to be measured of vegetables vitamins loss due to the more presence to vegetables, compared to other types of vitamins. We hypothesize that both water-soluble vitamin and fat-soluble vitamin of both chilled and fresh ingredient samples decrease by the temperature change after heating and rapid chilling of Cook-Chill. It is assumed that raw vegetables contain higher content of vitamins than cooked vegetables after each process. The more processes of temperature change to vegetables, the more vitamins
It not only tastes better, but are closer to a maximum of nutrition than store-bought produce (Source D)
In the essay " Rice for Thanksgiving " by Jocelyn Fong who is a full american, partial asian young girl is a young girl who admires her untraditional thanksgiving, and meaning. Fong loves thanksgiving, due to her Grand mothers special dish " Rice and Gravy " as said in the essay Her Grandmother always celebrated the American way, She even never got around to teaching Fong's father their native language. " I believe in rice and gravy, I am half Asian and completely American. " by Fong saying that, she completely accepts the mix she is by referring to the mix of food that is a tradition. You should celebrate holidays the way it makes you happy, with your very own culture regardless the fact if it is different.
Worldwide canned food products provide factors such as short cooking time, long shelf life, and easy storage, which lead to wide consumption. When looking at product types the global canned food market can be segmented into seven different types: Canned Fish, Canned Vegetables, Canned Meat Products, Canned Fruits, Canned Ready Meals, Canned Desserts, and Others (“Global Canned Food Market 2015-2019”, 2015). Chef Boyardee falls into the Canned Ready Meals
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
Food can be classified as fast food, junk food, whole food, organic food out of these whole food is unprocessed, unrefined so it has very short shelf life because most foods contain enzymes or natural chemicals, such as acids or alcohols, that cause them to begin to lose characteristics almost immediately after harvest or preparation. In addition, a several of environmental factors, such as heat and the presence of microorganisms, acts to change foodstuffs in ways that may harm the food product so food should be processed to increase its shelf life because food is vital for survival. Food preservation is one of the oldest technologies used by human beings to avoid its spoilage. Different methods have been found and developed for this purpose such as boiling, freezing & refrigeration, pasteurizing, dehydrating, pickling. Some of these are traditional methods. Certain chemical substances are also added into the food to avoid spoilage of food, such substances are called food preservatives.
Fresh fruits and vegetables are eaten and used everyday as snacks, meals, and decorations. It is needed in every individual diet to stay healthy and function well. Fresh fruits and vegetables seem healthier than frozen fruits and vegetables because they look better, appear natural and one can see exactly what they purchase. When one buys frozen fruits or vegetables, it is enclosed in bags that doesn't allow them to see the actual product being purchased. Fresh fruits and vegetables are also easy to access; it is easier to eat and there is no hassle of defrosting it.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
being in storage the flavor tends to noticeably last. The levels of antioxidants that are higher have
Moreover, in order to test how well the microwave ovens have performed, we have measured the temperature of the water, mushroom soup as well as the meat. The temperature of water and mushroom soup has been measured using a thermometer whilst the temperature of the meat has been measured using a digital meat thermometer. A meat thermometer is designed specially to measure the internal temperature of meat and other cooked foods.
spoilage. To keep the food from spoiling, usually in only a few days, it is
"Keeping The Vitamins / Nutrients In Cooked Veggies." / Nutrition / Vitamins and Minerals. N.p., n.d. Web. 04 Mar. 2014.
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).
Nowadays, refrigeration and freezing had become the most popular method for food preservation. It is a desirable way to preserve food because at low temperatures which around –10°C to –25°C, chemical reactions very slowly thus it will make the bacteria in food hard to survive.
There are many ways to process food like freezing, canning and drying. Freezing foods is one of the ways of preparing, packaging, and freezing foods at the best quality. You can freeze some fresh vegetables , fruits, meats , fish, breads , cakes and drinks. The professional ways to freezing food are to make sure they are absolutely fresh and that you keep it at a frozen temperature (-1 Celsius).Canning is one of the ways to preserve food. Heating is the
Drying is regarded not only as a preservation process, but also as a method of increasing added value of foods. Among food stuffs, particular attention has been given to drying of fruits and vegetables so that diversified products can be obtained to include in breakfast cereals, bakery, confectionery and dairy products, soups, purees and others (Ramos et al., 2003). Drying is a very important industrial operation accounting for 10–25% of the total energy used in the manufacturing process worldwide (Mujumdar and Passos, 2000).