Food

Current Good Manufacturing Processes

Current Good Manufacturing Processes

Introduction The Food and Drug Administration (FDA) requires all foods (excluding meat, poultry, and egg products) to meet the cgmps. The cGMP regulations are printed in Title 21 Part 110 of the Code of Federal Regulations (CFR, 2006b). The cGMP regulations are general sanitation requirements that apply to all foods. …

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Beef Tenderloin with Roasted Shallots

Beef Tenderloin with Roasted Shallots

Introduction Heat oven to 375 degrees F. Toss shallots with olive oil to coat in a baking pan and season with salt and pepper. Roast until shallots are tender, stirring occasionally, about half an hour. Combine wine and beef broth in a saucepan and bring to a boil. Cook over …

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Adverse Effects Associated with This Food

Adverse Effects Associated with This Food

Like other foods from animals, whole milk is a source of cholesterol and saturated fats that raise your risk of heart disease. To reduce the risk of heart disease, the National Cholesterol Education Project recommends following the Step I and Step II diets. The Step I diet provides no more …

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Diets That May Restrict or Exclude This Food

Diets That May Restrict or Exclude This Food

Buying This Food Fresh, red beef. The fat should be white, not yellow. Choose lean cuts of beef with as little internal marbling (streaks of fat) as possible. The leanest cuts are flank steak and round steak; rib steaks, brisket, and chuck have the most fat. USDA grading, which is …

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Roasted Cauliflower With Tahini Sauce

Roasted cauliflower with Tahini sauce

Introduction Roast cauliflower-like in the previous recipe. Meanwhile, combine tahini, lemon juice, garlic, and 1/2 cup water in a bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce. Baked Sweet Potatoes Heat oven to 425 degrees F. Quarter sweet potatoes and place them in …

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The Best Browned Butter Cheese Fondue

The Best Browned Butter Cheese Fondue

Introduction In a large saucepan over high heat, cook the butter for about 5 minutes, whisking constantly. The butter will start to sizzle and foam up. Watch for brown (but not black!) flecks; when you see them, remove the pan from the heat. While whisking, slowly adds the broth, cream …

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