| Home | Free Articles for Your Site | Submit an Article | Advertise | Link to Us | Search | Contact Us |
This site is an archive of old articles


vertical line

Happy Eid Day


To muslim people, Dr. Chef wish all of you a Happy Aid celebration, with advice... don't eat too much. Still feel good? Well, I’ll make you healthy day today. What about your dishes today. Want to make house come different? It’s all up to you as long as it’s a healthy dish. Today we will learn….

Modern cooking - Although classical cookery must constitute the basis of all innovations, the trend today is towards safe and efficient storage, simplification of food preparation methods and service, and improved nutrition. The classical art of cooking and modern cooking are dependent upon one another. Only those innovations and classical dishes which conform to basic nutritional principles in terms of ingredients, methods of preparation, and all other culinary rules can be considered modern.

The increasing interest in nutrition and in the nutritive value of foods has greatly influenced food choices. These choices are based on foods that are rich in nutrients, low in calories, and free of synthetic additives. In an effort to reduce fat consumption, whole milk and cream are being replaced by low-fat milk and yoghurt; herbs are replacing butter as seasoning for vegetables; more fish and fresh vegetables are being consumed; and fresh fruits are substituted for desserts that are high in calories. The use of basic methods of preparation, such as blanching, poaching, steaming, and grilling, that will conserve nutrients is equally as important as providing variety. Synthesizing classical cookery with these principal that lead to the health and well-being of the individual is basic to modern cooking.

Dietary Cooking - A specific diet is based on the modifications of the nutritional components of the normal diet. Included in these changes are modifications in the number of calories; modifications in one or more of the nutrients (proteins, fats, carbohydrates, vitamins and minerals); and modifications in texture and seasoning (liquid, bland, or low residue). Although most of the normal foods are used, they must be tailored to meet the needs of the individual and be prepared so that none of the nutritional content is lost or damaged.

TIP OF THE DAY

HOW TO GET RID BAD SMELL IN THE REFRIGERATOR

Sometimes there are too many things in your refrigerator, this will turn it smelly. ( curry, soups, sauces, pudding, etc…..) Put about 300 gram of charcoal at one corner of your refrigerator (medium sized).The charcoal contains chemical substance that naturally will absorb the bad smell….. IF… the smell still does not gone, take away all things in your refrigerator and wash the refrigerator.

From the back desk,

Dr. Chef

Submitted by:

Doctor Chef

Dr. Chef, Webmaster for http://www.easy-home-cooking.com .Dr. Chef has been a chef in hotel around the world.From China to India, Middle East to South Africa and Canada to Australia. Now retired as a chef and doing a consultant company in restaurant and hotel business in south East-asia.





ARTICLE CATEGORIES

Auto and Trucks
Business and Finance
Computers and Internet
Education
Family
Finances
Food and Drink
Gadgets and Gizmos
Health
Hobbies
Home Improvement
Humor
Kids and Teens
Legal
Marketing
Men
Music and Movies
Online Business
Parenting
Pets and Animals
Politics and Government
Recreation and Sports
Relationships
Religion and Faith
Self Improvement
Site Promotion
Travel and Leisure
Web Development
Women
Writing



http://www.articlesurfing.org/food_and_drink/happy_eid_day.html
Copyright © 1995-2016 Photius Coutsoukis (All Rights Reserved).