Prepare, Cook and Finish Food: Vegetable Dishes

This paper will compare and contrast the different eating habits and examine the cultural dining of West Africa to East Africa. Africans like most of the world outside of American and London aren’t fanatical on fast food even though it is becoming more popular most people eat at home or at relatives or friends home. Even Africans living outside of Africa love to cook rather than dine out in most cases. This report was based on interviews from Africans who grew up in traditional African homes in Africa. All references have been crossed checked and stories verified on how most African dishes are prepared, and their history. More research was done by the books listed, as well as other references such as internet sites. Most of this data has

In terms of food hygiene, personal hygiene must be observed through effective hand washing, tying hair back, not wearing jewellery and wearing PPE. All kitchen utensils need to be kept clean as do work surfaces. Food needs to be stored correctly, on different shelves in the fridge and different utensils used for different food types and cooked and raw foods. All guidelines must also be followed when cooking food thoroughly, ensuring that food is defrosted correctly, washing hands before serving and eating food.

Hand washing is the topic for Community Teaching Plan. Hand washing means to wash hands with water and soap, but sometimes without soap to remove the dirt, soil and microorganisms from the hand. Author explains the importance of handwashing, indications proper technique of handwashing. This also covers how handwashing helps in control of disease and infection.

Before you start preparing any food, make sure to wash your hands. Not washing your hands will result in the spread of germs and cause you to get sick. If this happens, however, medications along with "Lysol spray" is available to kill off germs and illness. This is the first step in cooking always.

Chef Thomas Keller is known very well for his sous-vide cooking techniques. Today we used this technique in the carrots and the beef tenderloin we season them and put them in the bag.

Hands must be washed thoroughly, after every contact with potential source of contamination/ before food

* Presentation of the food will improve appetizing and more attractive and more likely to be eaten and enjoyed.

Griddling - direct dry or moist heat along with the use of oils and butter on a flat surface. raising - combining a direct dry heat charbroil-grill or gridiron-grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish. Boiling - as in boiling of crabs, crawfish, or shrimp, in seasoned liquid. deep frying Smothering - cooking a vegetable or meat with low heat and small amounts of water or stock, similar to braising. Étouffée is a popular variant done with crawfish or shrimp. Pan-broiling or pan-frying. Injecting - using a large syringe -type setup to place seasoning deep inside large cuts of meat. This technique is much newer than the others on this list, but very common in Creole cooking. Stewing, also known as fricassée. Deep-frying of turkeys or oven-roasted turduckens entered southern Louisiana cuisine more recently. Over the years, creole and cajun food has change, there's always new recipes to be invented. more spices and other ingredients have been added to create more modern

• Some finger foods as well as foods which require cutlery allow variation at mealtimes.

some cooks begin to cut vegetables or open cans others set up the table with salt pepper

The hand washing procedure includes, wetting hands up to the higher point of the wrist, use the ant-bacteria hand wash provided paying attention that all areas of the hand and wrist rinse thourally and then use the hand towels provided to dry the hands/wrist.

Handwashing – It is important to wash your hands as a lot of the germs and bacteria you face in your work role will be passed on by hands. Hands should be washed after sneezing or coughing, toileting, eating (Before and after), Handling food (Before and after to avoid cross contamination) and also when you come into contact with a child/object that may be at risking of passing on infections or illnesses.

Wash your hands with soap and water often. Always wash your hands before handling food and before and after handling raw meat.

To introduce this product to Mexico, the intention will be to craft meals that are traditional Mexican cuisine and reasonably low in cost. It will be important to use ingredients from local farmers to develop relationships within the country and to provide the service and product at the best price to build a customer base. This product seemed logical for the Mexican market when observing family eating tendencies in the culture. As a collectivist culture, Mexican families are likely to have meals together and cook at home. This product caters to this aspect and allows families to enjoy each other while making the task of cooking and planning simpler. (The Hofstede Centre, n.d.)

Many chefs either work from memory without any clear recipe, or have incomplete recipes that they do not follow.