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Restaurant foods

Hedberg, C. W., Smith, S. J., Kirkland, E., Radke, V., Jones, T. F., and Selman, C. A. (2006). Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants. /. Food Prot. 69, 2697-2702. [Pg.28]

A 25-year-old Caucasian woman presents to the university student clinic with complaints of intermittent crampy abdominal pain and four to five loose stools per day. She describes some visible mucus and blood in the stool and states that these symptoms have been present for 6 to 8 weeks. She also has intermittent lower back pain, fatigue, fever, and a 10-lb (4.5 kg) weight loss. The back pain started about the same time as her gastrointestinal symptoms. She denies any sick contacts and has not eaten any take-out or restaurant food over the last 2 months. She takes nonprescription naproxen as needed for aches and pains. She has been using more naproxen recently because of the back pain. She also takes an oral contraceptive pill once daily. She consumes alcohol socially and currently smokes 1/2 to 1 pack of cigarettes per day. [Pg.285]

The popularity of peasant restaurants is part of a larger phenomenon of culinary tourism that has swept Russia in recent years. Restaurants, food magazines, and the travel industry more generally provide a wide range of possibilities for consumers who want to use food as a means to experience the world, whether vicariously or through actual travel. I discuss this phenomenon more fully in Caldwell 2006. [Pg.180]

Removing sources of food and shelter helps to suppress some vertebrate pests. Sanitation techniques are used widely to control rodents in and around homes, institutions, restaurants, food-processing facilities, and other related areas. [Pg.112]

Frying is done in homes, restaurants (food services), and at large industrial operations. Pan frying or griddle frying is done mostly at homes or at the restaurants. In this process, a thin layer of oil is heated on a skillet or a griddle. The food is fried in a layer of oil and fried until completion. [Pg.1980]

As previously mentioned, frying oil is used in homes, restaurants (food services), and industrial frying operations. Home fried food is consumed almost immediately after preparation. At restaurants, the fried food is generally made to order and consumed within minutes of its preparation. Frying oil is always considered acceptable at homes or restaurants when it produces good flavor and texture in the food. There is little or no concern regarding the shelf life of the fried product at either of these locations. [Pg.1982]

There are various types of fried snack foods that are prepared and sold fresh or packaged and distributed through retail channels like super market, convenience stores, restaurants, food services, vending machines, and so on. Most common fresh fried products are as follows ... [Pg.2258]

These products are batter coated and par-fried for the distribution to the restaurants, food services and the super markets. The products are frozen in blast freezers using liquid nitrogen immediately after frying. The products are shipped in freezer-tmcks and then stored in freezers at the destination (storage temperature —5 to — 10°F (—21 to 23°C). The products are taken out of the freezer and fried without thawing them. [Pg.2272]

Fried food is an important segment of the food industry. There are two segments, namely, (1) the restaurant/food service sector and (2) the industrial packaged product sector. Both sectors use fryers that are designed to produce specific types of products. Par frying has become a significant part of the frying industry. This has provided the convenience and economic benefit to the restaurant and the food service sector. [Pg.2286]

It is important for the public health department to know about cases of salmonellosis. It is important for clinical laboratories to. send isolates of Salmonella to the City, County, or State Public Health Laboratories so the specific type can be determined and compared with other Salmonella in the community. If many cases occur at the same time, it may mean that a restaurant, food or water supply has a problem which needs correction by the public health department. [Pg.133]

Active carbons are unique and versatile adsorbents, and they are used extensively for the removal of undesirable odor, color, taste, and other organic and inorganic impurities from domestic and industrial waste water, solvent recovery, air purification in inhabited places, restaurants, food processing, and chemical industries in the removal of color from various syrups and pharmaceutical products in air pollution control from industrial and automobile exhausts in the purification of many chemical, pharmaceutical, and food products and in a variety of gas-phase applications. They are being increasingly used in the field of hydrometaUurgy for the recovery of gold, silver, and other metals, and as catalysts and catalyst supports. They are also well known for their applications in medicine for the removal of toxins and bacterial infections in certain ailments. Nearly 80% (-300,000 tons/yr) of the total active carbon is consumed for liquid-phase applications, and the gas-phase applications consume about 20% of the total production. [Pg.2]


See other pages where Restaurant foods is mentioned: [Pg.362]    [Pg.96]    [Pg.71]    [Pg.2007]    [Pg.2276]    [Pg.307]    [Pg.155]    [Pg.908]    [Pg.4]    [Pg.1439]    [Pg.120]    [Pg.116]    [Pg.232]    [Pg.243]    [Pg.484]    [Pg.30]    [Pg.80]    [Pg.621]    [Pg.621]   
See also in sourсe #XX -- [ Pg.80 ]




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