Bsc Food Production Notes sem 5

BRINES A wet cure is also called a brine, although brine literally means a salt solution. Brining is also a method of curing and preservation...

HAM Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term “ham” includes both whole cuts of meat and ones...

CUTS OF BACON  Streaky & Flank Bacon These are used diced for soups or to add flavour to stews. For Boiling & Stewing All cuts are suitable. but...

Bacon processing Fresh pork bellies are shipped to processing companies in large containers called “combo bins.” Individual bellies undergo the following before being converted into sliced...

Green bacon What is Green bacon? Green bacon is a fresh, non-smoked style of cured bacon. As this recipe contains no nitrates, the bacon will stay...

What is the Difference between Ham and Bacon and Gammon Introduction When it comes to savory delicacies, pork-based products like ham, bacon, and gammon are...

What is GALANTINE ? A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold,...

BALLOTINE The terms Galantine and Ballotine are often confused. Both are similarly prepared, but they are cooked and served differently. The ballotine is also...

Let us know about waht is a pate and How to make Pate the best and easy way. What is Pate? A PATE is distinguished from a...