TAILIEUCHUNG - Lecture Street foods - Chapter 2: Meat and poultry

This chapter’s objectives are to: Discuss the history of meat preparation and consumption around the globe; discuss familiar techniques of meat cookery and cooking methods; define and describe the techniques involved in meat cookery including grilling, sautéing, barbeque, braising, stewing, poaching, and moist-heat cooking;. | Street Foods Chapter 2: Meat and Poultry Learning Objectives Discuss the history of meat preparation and consumption around the globe. Discuss familiar techniques of meat cookery and cooking methods. Define and describe the techniques involved in meat cookery including grilling, sautéing, barbeque, braising, stewing, poaching, and moist-heat cooking. Explain which cuts of meat are suitable for different cooking methods. Discuss the logistics of meat cookery in street food settings. History of Meat Preparation and Consumption A successful hunt in pre-agricultural societies resulted in great feasts. Preservation of meat was relatively uncommon during that period, since the almost immediate consumption of the whole animal by the group made it unnecessary. Over time, domestic societies developed a desire for a steady protein supply. This inspired preserving meats by salting, drying, curing, and smoking. Meat Cookery and Cooking Methods The method relies on an intense heat fueled by gas, .

• Du lịch
• Street foods
• Lecture Street foods
• Meat cookery
• Cooking methods
• Moist heat cooking
• Street food settings
• History of street food
• Categories of street food
• International flavor principles
• Stuffed foods
• 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