Search results
Results from the WOW.Com Content Network
1 List of useful microorganisms used in preparation of food and beverage. 2 See also. 3 References.
In the 1910s it was reported that Egyptian poultry farmers used these incubators to produce over 90,000,000 chickens per year. [14] In 2009 the Food and Agriculture Organization published a survey of the traditional hatcheries in three of the Governorates of Egypt, in an attempt to assess risks of Avian influenza in the country. [15]
The earliest incubators were invented thousands of years ago in ancient Egypt and China, where they were used to keep chicken eggs warm. [1] Use of incubators revolutionized food production, as it allowed chicks to hatch from eggs without requiring that a hen sit on them, thus freeing the hens to lay more eggs in a shorter period of time.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Investments and interest in the food sector have contributed to a growth in food entrepreneurship across the United States. In support of such innovation, the 2002 Farm Bill allocated $27.7 million in competitive grants to support the development of value-added food production and to create Agriculture Innovation Centers “to foster the ability of agricultural producers to reap the benefits ...
The phase-change incubator is a low-cost, low-maintenance incubator that tests for microorganisms in water supplies. It uses small balls containing a chemical compound that, when heated and then kept insulated, will stay at 37 °C (approx. 99 °F) for 24 hours.
For removing hot food from a liquid or skimming foam off when making broths A wide shallow wire-mesh basket with a long handle Spoon rest: dublé: To lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops Sugar thermometer: Candy thermometer: Measuring the temperature, or stage, of sugar Tamis: Drum sieve
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [ 1 ] [ 2 ] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture .