Five Natural Stone Alternatives to Granite Counters #FoodBusinessReference

Despite the fact that granite could be a popular option for counters not every person wants, or is able to afford granite counter surfaces. There are numerous alternatives available for people who are interested in something other than granite.

Marble Counter Surfaces

Marble is definitely a good choice in place of granite and Cararra marble is undoubtedly a good option. The problem with this is it stains far easier and scratches easily too. However it ages wonderfully and is tasteful and for lots of people the fact that it does wear only adds to the elegance.

Soapstone Counter Surfaces

Soapstone is a second lovely natural stone that is a good choice for those of you in need of something besides granite. It's softer than granite but nevertheless stands up very well under wear and daily use. Soapstone is a lovely, dark stone. It's usually found in black. It makes a fantastic heat insulator making it an excellent alternative for those that love to cook.

Quartz Surfaces

Quartz is quite lovely with a spectacular marbled appearance. Composites of quartz and polymer are a great choice in today's kitchens. While not entirely natural, as a composite, it is non-porous and incredibly tough. There are also pure quartz countertops which stack up quite nicely alongside granite tops. They are actually harder than granite. Quartz also chips less easily, and that is something to take into consideration.

Sodalite Counter Surfaces

These counter tops are simply spectacular! People often mistake it for granite but it is an entirely different material. It's not as strong as granite however the color is rather amazing. Fluorescent like splashes across the surface seem to bring the stone to life. It's a simply a lovely stone which will, by itself, end up being the focal point of the kitchen area. The entire kitchen color scheme can be fashioned around the colors in the countertop.

Zinc Counters

Something you are probably not aware of when it comes to counters is zinc. Zinc has been in existence for a long time and used for such things as counter tops just as long. It is usually fitted over top a wooden form. It comes with a lovely soft gray glow to it and is also an all natural anti-bacterial surface. The surface patina is what can be described as living surface. This simply means with use and age it will transform and mellow into something that's quite attractive.

Source: Bettye Roundtree

Different Kinds of Service #FoodBusinessReference

1) Amercian Service

Usually called “Plated Service” because the food is already plated in the kitchen ready to be served to the guest. The chef prepare the food attractively on hot or cold plate with trimming garnishing and other accompaniments and will serve directly to the guest by food server.

2) Russian Service

It is a “Platter Service” were the food is fully prepared and pre-cut in the kitchen and neatly arranged in silver platter by the chef. This is being brought to the dining by the food server who serves to the guest individually.

3) Buffet Service

Known as “Self Service” and is normally use on banquet function and some restaurant. Food is attractively prepared on a buffet table which is classified arrange accordingly to proper sequence from appetizer to dessert. Food was placed in chaffing dish to keep it warm.

4) French Service

It is what we called the “Gueridone Service” were in food is prepared partially at the kitchen and completed by the chef or head waiter in view of the customer. It is very elaborate and elegant type of service and it requires technical expertise on food preparation.

Food Preservation and Canning #FoodBusinessReference

The housewives would be doing valuable service to the country by preserving native foods at home for the following reasons:
1) Food preservation will improve the general health of the people by supplying a more varied and balanced diet.
2) It would prevent the waste of perishable foods by preserving them for future use.
3) It would stabilize prices by equalizing the food supply.
4) It would be a profitable way of spending one’s leisure.
5) It would lessen the amount of imported canned goods which can be easily produced here.

Principal Methods Used in Food Preservation Drying:

Drying is the first known method of preserving foods. It needs little apparatus and is applicable to many kinds of food. The principle involved is the reduction of the water content in a food to such a degree as to prevent it from spoiling. the general methods used in drying are:

1) Sunshine - food is usually sliced and spread to dry under the heat of the sun.
2) Artificial Heat - food is dried by exposing it to hot air, as in the oven.
3) Air Blast - food is dried by means of a fan driven by electricity, alcohol or kerosene.

Smoking:

This process of preserving is usually used with fish and meat. The material is first salted and exposed to smoke produced by slow-burning sawdust or shavings of the wood. The preserving chemical (creosote) present in the smoke prevents the growth of bacteria, aided by the drying which generally goes on at the same time.

Salting:

This method is one of the first known and practiced here. It is used both with animal and vegetable foods. The salt draws out the water content of the food and enters the tissues, thus making the food firmer and preventing decay. The two most important methods of salting are:

1) Dry Salting - The food is first mixed with salt to remove large amount of its moisture and then dried.
2) Brining - The food is packed in a container and covered with a solution of salt (brine) until used.

Pickling:

Pickling is applicable to foods that do not have much taste. Vinegar and condiments serve as preserving materials give delicious flavor and odor to the food. Two methods of pickling generally are used:

(a) Simple Pickling - Food is prepared, salted and preserved with vinegar and other condiments. These ingredients give the food a better taste and preserve it. Sugar is added to the vinegar when sweet-sour pickle is desired.

(b) Fermented Pickling - This is accomplished by curing the food with salt and allowing the lactic acid fermentation to develop for a few weeks. The following spices are used in this method - vinegar, pepper, cinnamon, clove, allspice, nutmeg, celery seed, caraway, coriander, turmeric and bay leaves.

Sugar as a Preservative:

Syrup in a concentrated form acts as a preservative and food products can be preserved either in dry sugar or in syrup which is made by dissolving the sugar in water. When fruits are preserved with much sugar, they are known as jelly, marmalade, jam, candy, or butter preserved according to their form and the method of preparation used.

Sterilization:

Foods decay, spoil or ferment because of the growth in them of living microscopic organisms called germs. These are the molds, yeasts and bacteria. In canning, the killing or destruction of all the germs (sterilization) is essential. Molds and yeasts are killed below boiling point, but bacteria, due to their spores, are not completely killed unless the food is cooked for five hours or about an hour for three consecutive days. Since water and air and food contain germs, complete sterilization is necessary to assure the preservation of foods.

Canning is a method of heating the food and sealing it in an air-tight container. The preservation is affected because: (a) Heat destroys chemical agents (enzymes) in the food which are beneficial in causing fruits and vegetables to ripen and meat to become tender, but its continuous action causes over-ripening.
(b) Canning destroys organisms from getting into the food after it is heated.
Canning is a method that can be used with success in the widest variety of foods. The advantage of canning is that the food can keep long and is always ready for use.

The methods of canning are named according to the main piece of equipment used in the process:

(1) Boiling water bath method
(2) Open kettle method
(3) Steamer or oven method
(4) Pressure-canner method.

The boiling water bath is used for fruits and vegetables to which a large amount of vinegar has been added. The pressure-canner method is used with other vegetables and meats. The oven and open-kettle methods do not give uniformly good results.

Terms in Food Preparation

Beat - to make a mixture smooth and introduce air by a brisk regular motion that lifts mixture over and over.
Blanch - to dip fruits or vegetables in hot water.
Blend - to mix two or more ingredients so that each loses its identity.
Chop - to cup up into small pieces with a knife.
Cream - to rub shortening and sugar with spoon against the sides of the bowl until creamy.
Cube - to cut in small cubes about 1/2-inch in size.
Dice - to cut in very small cubes about 1/4-inch in size.
Drain - to drip off excess moisture.
Garnish - to ornament with something bright and savory; something added for decoration.
Grate - to rub on a grater and produce particles as grated cheese.
Grind - to put through a food or meat chopper.
Marinate - to let food stand usually in French dressing until well seasoned.
Pare - to remove outer covering by cutting with a knife as with potatoes.
Peel - to pull of outer covering as with banana or oranges.
Shred - to put through a flour sifter or fine sieve.
Slice - to cut across a whole bread, meat or potatoes.
Strain - to filter big particles of food or foreign particles.
Toss - to lightly mix ingredients with two forks or a fork and a spoon.