TAILIEUCHUNG - Lecture Street foods - Chapter 1: What is street food?

This chapter’s objectives are to: Define street food, discuss the history of street food, explain how to prepare various types of street foods, explain the food safety concerns surrounding the service of street food, describe how to transport street food, define and describe the different categories of street food, discuss the regional differences of street food from around the world. | Street Foods Chapter 1: What is Street Food? Learning Objectives Define street food Discuss the history of street food Explain how to prepare various types of street foods Explain the food safety concerns surrounding the service of street food Describe how to transport street food Define and describe the different categories of street food Discuss the regional differences of street food from around the world The History of Street Food Throughout history, food has been produced and consumed as a communal affair. Eating privately only developed recently; it is still uncommon in some areas. Food has been sold on the street since ancient times. In the past, settlements formed around communal cooking places. Communal cooking and eating spaces are still common in less developed areas. Preparing, Transporting, and Serving Street Food The diversity of mobile menus is curbed by limited resources at the site, local and state food safety regulations, and transportability concerns. Close .

• Du lịch
• Street foods
• Lecture Street foods
• History of street food
• Categories of street food
• International flavor principles
• Stuffed foods
• Meat cookery
• Cooking methods
• Moist heat cooking
• Street food settings
• Sweets cooking methods
• Beverages cooking methods
• Sweet foods
• Seafood cookery
• Fresh fish
• Fish cookery techniques
• Cooking vegetables
• Cooking fruit
• Green vegetables
• Grains cooking methods
• Legumes cooking methods
• Noodles cooking methods
• Microbiological quality
• Food safety
• Delhi using a HACCP approach
• Street foods in delhi
• Street vended fast food
• Total bacterial load
• Antimicrobial susceptibility test
• Antimicrobial resistance
• Bacteriological quality
• Street vended fast foods
• Staphylococcus aureus
• Prevalence of antimicrobial resistance
• Staphylococcus aureus isolated
• Ready to eat foods
• Street vendors selling food on wheels
• Calorific value
• True protein
• Peroxide value organoleptic evaluation
• Antioxidant level of Indian street food
• Fasting food
• Shardiya navratri
• Street food
• Food hygiene