Search results
Results from the WOW.Com Content Network
The pour plate technique is the typical technique used to prepare plate count agars. Here, the inoculum is added to the molten agar before pouring the plate. The molten agar is cooled to about 45 degrees Celsius and is poured using a sterile method into a petri dish containing a specific diluted sample.
In the standard system the conversion is that 1 gallon = 231 cubic inches and 1 inch = 2.54 cm, which makes a gallon = 3785.411784 millilitres exactly. For nutritional labeling on food packages in the US, the teaspoon is defined as exactly 5 ml, [22] giving 1 gallon = 3840 ml exactly. This chart uses the former.
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 ...
Gradations, their descriptions, and their associated temperatures vary regionally, with different cuisines using different cooking procedures and terminology. For steaks, common gradations include rare, medium rare, medium, medium well, and well done. [1] [2]
The plate count is linear for E. coli over the range of 30 to 300 CFU on a standard sized Petri dish. [4] Therefore, to ensure that a sample will yield CFU in this range requires dilution of the sample and plating of several dilutions.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
Spiral plating is used extensively for microbiological testing of food, milk and milk products and cosmetics. It is an approved method by the FDA. [2] The advantage of spiral plating is less plates used versus plating manually because different concentrations are present on each plate.