Search results
Results from the Health.Zone Content Network
Nutrient content is often altered during cooking. Cooking food improves digestion and increases the absorption of many nutrients ( 1, 2 ). For example, the protein in cooked eggs is 180% more ...
Advanced glycation end products (AGEs) are harmful compounds that are formed when protein or fat combine with sugar in the bloodstream. This process is called glycation ( 2 ). AGEs can also form ...
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture. Conditions. Each of the six conditions that foster the growth foodborne pathogens are defined in set ranges:
Cooking weights and measures. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL. Measuring spoons (customary units) In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count . For most of history, most cookbooks did not specify quantities precisely, instead talking of "a ...
Ground beef, including meatballs, sausages, and burgers, should reach an internal cooking temperature of 160°F (70°C). Steak and veal should be cooked to at least 145°F (65°C) ( 6, 11 ...
After cooking in the microwave, let your food stand for at least 3 minutes. Then, using a meat thermometer, test your food in several places to guarantee it's cooked all the way through. Meats ...
The contents of MRE Menu 2, Shredded Beef. The Meal, Ready-to-Eat ( MRE) is a self-contained individual United States military ration used by the United States Armed Forces and Department of Defense. It is intended for use by American service members in combat or field conditions where other food is not available.
Ultra-high temperature processing ( UHT ), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2] UHT is most commonly used in milk production, but the process is ...