doing underpinning knowledge unit 3fpc7 on cooking having a blank on fish if any one has done this course please give advice and help on where or what books i can find to help cheers tk
2006-08-22 07:35:03 · 8 answers · asked by tracy k 1 in Food & Drink ➔ Other - Food & Drink
Best to speak to a Fish Monger. they know thier stuff
2006-08-23 01:10:01 · answer #1 · answered by poli_b2001 5 · 0⤊ 0⤋
Harmful bacteria are the most common causes of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are not sterile. Raw meat and poultry may become contaminated during slaughter. Seafood may become contaminated during harvest or through processing.
One in 20,000 eggs may be contaminated with Salmonella inside the egg shell.
Produce such as lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation.
Sources of contamination are varied; however, these items are grown in the soil and therefore may become contaminated during growth or through processing and distribution.
Contamination may also occur during food preparation in the restaurant or in the person's kitchen.
When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they do not produce an "off" odour or change the colour or texture of the food.
Freezing food slows or stops bacteria's growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration may slow the growth of some bacteria, but thorough cooking is needed to destroy the bacteria.
The Food Standards Agency - Can provide you with great advice and reference. The attached link in a business video that demonstrates the importance of Food Hygiene
2006-08-23 21:37:43 · answer #2 · answered by Robb 1 · 0⤊ 0⤋
Fish
2006-08-22 23:13:06 · answer #3 · answered by Canute 6 · 0⤊ 0⤋
both are roughly the same except when it comes to protein. EVERY veggies include a respectable amount of protein; fresh fruit does not.
2017-03-11 21:54:34 · answer #4 · answered by Brandon 3 · 0⤊ 0⤋
The word fresh fruit has different meanings depending on context.
2017-02-18 11:18:55 · answer #5 · answered by ? 4 · 0⤊ 0⤋
Ink poisoning
2006-08-23 08:36:11 · answer #6 · answered by David R 5 · 0⤊ 0⤋
food borne illnesses
2006-08-22 07:45:18 · answer #7 · answered by d957jazz retired chef 5 · 0⤊ 0⤋
salmonella
2006-08-22 07:59:01 · answer #8 · answered by AngelBaby 3 · 0⤊ 0⤋