Mini Cart

Objective: To determine the effectiveness of handwashing   Background: Improper handwashing or failure to wash hands before handling food and food equipment is a major cause of food contamination. To prevent foodborne injury, hands must be properly washed following standard procedure: Before starting work After using the toilet After touching exposed skin or hair After […]

Continue Reading

Objective: To determine cleanliness of food contact surface    Background: A food contact surface is a surface in a food processing facility that normally comes into contact with food during its preparation. These surfaces may include processing equipment, cutting boards, utensils, sinks, counters and tabletops. They must be properly cleaned before use in food production. […]

Continue Reading

Objective To determine how salt affects yeast in bread dough fermentation and its overall effect on bread quality Background Bread is a fermented product traditionally made from wheat flour. Essential ingredients in bread include wheat flour, water, yeast, and salt. Wheat flour is used because it contains special proteins (glutenin and gliadin) which form gluten. […]

Continue Reading

Plant-based foods are the primary source of carbohydrates. They are called carbohydrates (hydrates of carbon) because they have the empirical formula Cn(H2O)n. The basic unit of a carbohydrate is a monosaccharaide. The most common monosaccharide is glucose. Glucose is made from plants during the process of photosynthesis. During this process, plants use light (photo) to synthesize (make) […]

Continue Reading

Chemical properties of food are those properties that cannot be measured without altering the chemical composition of the food material. For example, measuring the water content of food require that the water is removed, which ultimately changes its chemical makeup. Important chemical properties of food are briefly described below.   Moisture Content Moisture content is an […]

Continue Reading

Food materials possess physical properties. Physical properties are those properties that can be observed or measured without changing the chemical makeup of the material. Physical properties can give us clues about the chemical composition and processing characteristics of food. A few common properties are discussed here. Freezing, Melting, and Boiling Point Freezing point (Fp) is […]

Continue Reading