In my childhood I was with my grandpa,He was a great chef I always watch what he is cooking and he shows how to cook. He is my hero so I was very interested in cooking since my childhood and my grandpa passed away 5 years ago so I take pledge that one day I wil became a great chef and will proud my grandpa

Now I'm working as a line chef at NANA PUB , I feels great at working here

Food makes people happy food is something that likes to be shared amongst family and friends,putting smiles on faces,while warming hearts. The aroma from the bubbling pots stimulates our minds and lifts our sprits

As a blogger myself, it is clear to me when a fellow blogger has chosen the right niche. In my own area of expertise, it is easy for me to see whether an article is original or whether it is simply a poor rewrite of a post from another blog.

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South Indian Chicken and Rice Soup

This soup is one of the traditional food of South India the reason why I choose this soup because, The soup is too delicious and easy to cook.Here I'm describing how to make delicious highly nutrietional chicken and rice soup

How To Make

INGERIENTS

.1 tablespoon Butter

.1 small (1/2 cup)

onion, chopped

.2 to 3 ribs (1 cup)

celery, sliced

.2 to 3 medium (1 cup)

carrots, coarsely chopped

.1 teaspoon

finely chopped fresh garlic

.6 cups chicken broth

.1 cup water

.1/2 teaspoon smoked paprika

.2 cups cooked rice

.2 cups skinned, boned, chopped deli rotisserie chicken

.2 tablespoons

chopped fresh parsley, if desired

Salt, if desired

.Pepper, if desired

.Substitute cooked wild or brown rice

Directions

Melt butter in 4- to 6-quart saucepan over medium heat until sizzling. Add onion, celery, carrots and garlic; continue cooking 3-5 minutes or until onions are softened.
Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.

Chicken and rice soup highly Nutrientional food contains protein, carbohydrates, less in fat. Children will love this food because its too delicious. Last Sunday I introduce this soup for my friends very one tastes good, one of my friend is now great fan this soup. So I recommend you guys to try this soup in your home

when I started to cook this soup I was little bit worry because it was my first soup, cooking my own way. I additionally added more ingredients like pepper, fresh parsley to my soup and its tastes good from this experience I understand, we chef want to create our own way of cooking want think different to success

SENSORY EVALUATION

THE 5 BASIC TASTES

Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, smell, texture, temperature and taste.

1 BITTER

2 SALT

3 SOUR

4 SWEET

5 UMMAMI

Bitter: A poison alarm, bitterness is a distinctive bad taste accompanied by a reflexive “yuck” expression on the face. Hundreds of substances, mostly found in plants, taste bitter. But a little bitterness makes food interesting—and healthy. Antioxidants, which aid metabolism and help the body ward off cancer, account for much of the bitter taste of kale, dark chocolate and coffee.

Salty: Our brains are programmed so that a little salt tastes good, and a lot tastes bad. This ensures we consume just enough to maintain the salt balance our bodies need to function. But beware—your palate can adapt to crave a lot of salt, as in the case of people who eat the typical American diet. The good news: If you cut back on salt, your taste buds can adapt to be satisfied with less.

Sour: The mouth-puckering sensation is caused by acids in lemons, yogurt and sourdough bread and other food. Scientists aren’t sure exactly how it works, or even its precise biological purpose, but many suspect that sourness originally signaled that food was decomposing and was potentially unsafe to eat.

Sweet: The most elemental of taste pleasures, sweetness signals the presence of sugars, the foundation of the food chain and a source of energy. Today, though, our sweet tooth is overstimulated by an avalanche of sugar in our diet.

Umami: Japanese for “delicious taste,” umami is produced by certain amino acids. It’s best described as “savory”—a taste rich in flavor released by cooking, curing or aging. Examples of umami foods include seared and cured meats, aged cheeses, fish sauce, green tea, soy sauce and cooked tomatoes

Pineapple salsa is a combinations of pineapple,red pepper,cilantro, red onion, jalapeno, garlic, and lime juice.Very nutretional tasty food and its best for summer gets chilled

Spicy Pineapple salsa

Last Sunday i had a Birthday party of my best friend Aravind in this house. His family was a Mexican family and Aravind's father was a great cook of Mexico.He introduce us a different variety food called pineapple salsa the appereance of the food call us to taste became that much the food look good

Salsa was delicious tastes similar to salads.First apperence of food is very much attractive very one will tastes little bit I'm sure. Salsa smell good we can sense fresh and chilled pineapple while we open the plastic wrap.All the incriedents of the salsa was fresh we can touch and feel the freshness we can sense the taste in when we took food to our palate we can understand the food is unique. Salsa is very easy to make we may lose only 5 mints for this food.children loves this food because it's sweety and tasty.here I'm describing how to make pineapple salsa

In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled. salsa is done too easy so try it on your home

Next day I try in my home I had added little bit of spices to the salsa taste good all the basic tastes gets in perfect ratio

Pickle

Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle. Pickle is one of the common food in India we can preserve vegetables,meat,fruits to make pickle, here i am describing how to make indian style MEAT PICKLE

STEP 1

Clean and cut the beef into small cubes

STEP 2

Heat a pressure cooker and add beef pieces, red chilly powder, turmeric powder, 1/2 tsp of garam masala, ginger garlic paste, salt and water. Mix well and cook this for 4 whistles or until the beef is cooked well. Switch off the flame.

Ingredients

Beef - 1/2 kg
Ginger Garlic Paste - 1 tsp
Red Chilly Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garlic - 15 cloves (chopped)
Ginger - 2 inch piece (chopped)
Green Chilly - 5 nos (chopped)
Kashmiri Red Chilly Powder - 2 tbsp
Garam Masala - 1 tsp
Fenugreek Powder - 1/4 tsp
Black Pepper Powder - 1/4 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Vinegar - 5 tbsp
Coconut Oil - 1/2 cup
Curry Leaves - 4 sprigs
Water - 1 cup
Salt to taste

STEP 3

Heat 1/4 cup of coconut oil in a pan and fry the cooked beef pieces until it turns brown and keep aside.

STEP 4

Heat 1/4 cup of coconut oil in a pan and add mustard seeds. When it splutters, add fenugreek seeds and fry for 2 minutes.

STEP 5

Now add chopped garlic, ginger, green chilly, curry leaves and fry for another 4 minutes.

STEP 6

Add kashmiri red chilly powder, fenugreek powder, 1/2tsp of garam masala into it and saute for 3 minutes.

STEP 7

Now add vinegar and bring it to boil. Add fried beef pieces along with oil into it and mix well.

STEP 8

Finally add pepper powder and mix it thoroughly. Check for salt and switch off the flame.Tasty pickle ready

why I choose beef for my pickle because Beef is rich in protein, vitamins, and minerals. It is an excellent source of vitamin B12, zinc, iron and phosphorus, which contribute to optimal growth, cognitive function, red blood cell development and also prevents iron deficiency.Meat pickle is very spicy people eat with rice or chapatti but we eat more quantity cause stomach problems I got this resepe from my mom she was very good in making pickles.This is the one my favorite food you also want to try in home its very easy to make and good for our body

THEORY OF FOOD 2

Purchasing of meat and bird

Short ris braised

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle.There are two types of cut one of the name is ''THE FLANKEN'' which cut across the bone the ''English which is cut parallel to the bone.The serratus ventrals muscle defines the area in the beef carcass from where short ribs come and are the preferred muscle tissue for short ribs. Short Ribs are the main item in international cuisines and here I'm gonna make a dish with ribs called Classic Braised Beef Short Ribs. Its very easy to make but it takes more time to cook than any other cuts. I bought it from Lawrence Market for 27.8 $ Its bit expensive but ribs are the one of my favorite of the beef i love

ingredients

6 (about 4 pounds) bone-in short ribs
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons extra virgin olive oil
½ white onion, diced
2 to 3 cloves garlic, crushed
1 cup beef broth
2 tablespoons worcestershire sauce
1 sprig fresh rosemary

instructions

1.Preheat oven to 350 degrees.

2.Season all sides of the short ribs with salt and pepper.

3.Heat a heavy, nd set aside.oven safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot a

4.Add in onion and sautee 2 to 3 minutes. Add in garlic and sautee 1 minute more.

5.Pour in beef broth and worcestershire sauce. Bring to a simmer. Add in meat. Place rosemarysprig on top.

6.Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.

The dish was good,I put some cooked vegatables at last, the ribs took little bit more time to cook.The dish was rich in flavour. I made it in my apartment my friends gave me a good comment about this dish.The ribs braized with rice is the best combination I like to eat

HUG A FARMER

In my last semester i visited this place in september

I decided to go to a farm near to my area. I have search in the google and i decided to go to the whittamore's farm in markham. Itys very difficult to find a farm in Toronto. I am very glad that i got this farm. It was a seasonal farm. It grows a verirty of vegetables and fruits. But mainly the farm concentrate in the cultivation of strawberries.
Whittamore’s Farm is a highly respected brand in Markham, the GTA and across Ontario. The family has been farming the land since 1804 and over the past 35 years, Mike, Frank and his wife Suzanne Whittamore have expanded and grown the business. Today, they offer pick-your-own fruits and vegetables, a Farm Shop featuring freshly picked produce, baked goods and preserves, as well as the Fun Farm Yard and Pumpkinland with farm themed activities.

Since 1804 they have been farming in this 330 acre of land near rough valley river in markham. They work the same land that their forefather Henry Lapp (circa 1804) and great-grandfather Joe Lapp (circa 1890) worked.
In the mid 1950’s Evelyn Lapp married Gilbert Whittamore and they established a small Pick-Your-Own strawberry and raspberry operation. Over the next 60 years the business grew to welcome nearly 300,000 customers annually, including community groups, schools, day camp and daycares, providing an excellent and educational way to visit the farm.

The Whittamore family has also been recognized as an excellent employer, offering full-time positions and part-time seasonal employment for students. In their final year, the Whittamores are delighted to celebrate the hundreds of people who can say “I got my first job at Whittamore’s, and it was the best one ever.”
Whittamore’s will continue its strong commitment to their community. The farm provides fresh produce to the food banks, gives opportunities for low income families to pick fresh fruits and vegetables at no cost through their “gleaning” program, and also donates pumpkins regularly to local community organizations. They also support the Markham Stouffville Hospital, The Shine Though the Rain Foundation and many schools and groups with donations and fundraising opportunities.

They choose to farm commonly inorganically because its very hard to get the yield consistently and at the same time. However they are doing some cultivation organically but what they say is that there is a lot less customers seeking for organic vegetables and fruits. The reason why it is because is, the organic yield is more expensive. When it comes to governmental rules and supports. The government always support safe inorganic farming to get the best yield to the country. Nowadays the chemical used for farming is not that unhealthy. Every pesticides they use is certified by the Canadian government and is also used in correct method. Environmental reason is also play a good role to force the inorganic farming , mainly the sudden climate change.

Personal Experience and observation
I have visited many farms in India. This one was my first experience in a Canadian farm. When compared to Indian farms the farmers use modern equipments. Every area is well organised and visitors feel that they are close to the nature. The farm commonly decorated for child visitors. They are planning to create an awareness about the good farming in the minds of youth. Overall it was a nice experience and it feels like back home. Most importantly the farm and the farmers encouraged me to do and promote do the organic cultivation.

REFERENCE
http://www.whittamoresfarm.com/newsrelease
https://www.google.ca/search?q=whittamore%27s+farm&rlz=1C1CHBF_enCA759CA759&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi6sZuT1-bWAhWc2YMKHSe6AlEQ_AUICygC&biw=1242&bih=557#imgrc=IDHBGZJ1V_8loM:

DIETS AND DIETARY RESTRICTIONS

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Examples of typical daily menus

I choose to take vegetarian diet for the last week. It was very challenging for me because I am a person who eat non-veg almost everyday. So it was hard for me to manage . when the time i was hungry , eating only vegeterian food doesn't change anything in my stomach. But later i decided to add a variety of vegetables and fruits with one glass of boiled milk in my breakfast. In the lunch I had some gopi manchurian with some blanched vegetables . However i usually don't eat too much in the dinner, therefore I added milkshake with some fruits and less sugar.

Provide once recipe that you have created that utilize the concepts discusse

My first Breakfast was an italian salad called burrata cappresse. It is made with four different types of tomato , shallots, arugula , olive oil , garlic powder , oregano and burrata cheese with some boiled milk after. In the lunch I ate Gobi Manchurian made with indian spices and couliflower with Dal rice which is a typical north Indian Compination with some blanched and salted green beans, carrots , and asparagus. However , during the time of dinner i only drink one fruit milkshake with banana , mango slice , and a half of avocado mixed with two glasses of milk which was gently sweetened.

Cell number +12899805872

At the end of the week, reflect on your experiences

Last weekend I had much time to enjoy my lovely morning; however I got up late so I had a brunch for my first meal. It was a big meal, but everything isn’t big portions so I finished all of them, however, no meat diet is really easy getting hungry, so I got a cup of banana milkshake for my snack, and I tried to make no meat dinner. For getting more fulfilment and I don’t want to feel hungry when bed time, so I had some brown rice at night. Thanks god, I didn’t feel hungry when I went to bed or I will be hangry!!

Provide some advice or ideas that would allow you to maintain your dietary choice and be a chef.

when a new person trying to eat only vegetarian food must remember one thing . they have to fill there stomach each time they get hungry. because the brain of non vegetarians show some kind of addiction towards meat. When the time they get hungry they will think about eating so,me tasty meat instead of eating some vegetables or fruits. So my suggestion is at the first time try to carry maximum fruits in the ti fin and some raw vegetables like broccoli with it and eat it together. i think most of the non vegetarians including me have an interest on eating fruits becuase of its taste, smell and sweetness. at the time we eat the fruits try to accommodate the vegetables on the mouth. Doing this for almost twenty four days make us feel better and should posses the interest of eating the vegetables alone. ones we get the hang of it everyone can do that forever except me .

Would you continue with your choice?

Honestly i cannot even think about avoiding the non vegetarian diet forever. i am controlling my diet as almost every healthy non vegetarians moreover the non veg foods are not harmful as long we put the right amount to our body. however every diet is unhealthy if we eat particular dish more than the body need. When i become a Chef I have to try all the dishes no matters it is vegetarian or non vegetarian.

Reference

http://wahsushkitchen.blogspot.ca/2013/04/gobi-manchuriancauliflower-manchurian.html
http://besthdwallpaperin.blogspot.ca/2015/06/vegetables-wallpaper.html
https://www.google.ca/search?q=milkshake+with+mango+and+avocado&rlz=1C1CHBF_enCA759CA759&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjHhtTttYPYAhXD5IMKHfrrAN4Q_AUICigB#imgrc=q-Srp6sQSKDi8M:

Innovate

FOOD PROCESSOR

A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors".

Food processors are similar to blenders in many forms. The primary difference is that food processors use interchangeable blades and disks (attachments) rather than a fixed blade. Also, their bowls are wider and shorter, a more appropriate shape for the solid or semi-solid foods usually worked in a food processor. Usually, little or no liquid is required in the operation of the food processor, unlike a blender, which requires a certain amount of liquid for the particles to move around the blade.

History

One of the primary electric nourishment processors was the Starmix, presented by German organization Electrostar in 1946. Although the essential unit looked like a straightforward blender, various extras were accessible, including connections for cutting bread, drain axes and dessert bowls.In a period when electric engines were costly, they additionally built up the piccolo, where the sustenance processor's base unit could drive a vacuum more clean. During the 1960s, Albrecht von Goertz planned the Starmix MX3 sustenance processor.Although the whole organization was rebranded as Starmix in 1968 after the achievement of the processors, they later centered around vacuum cleaners and electric hand-dryers and the last blender was created around the year 2000. In France, the idea of a machine to process sustenance started when a providing food organization sales representative, Pierre Verdun, watched the huge measure of time his customers spent in the kitchen cleaving, destroying and blending. He created a straightforward yet viable arrangement, a bowl with a rotating cutting edge in the base. In 1960, this developed into Robot-Coupe, an organization set up to make business "nourishment processors" for the cooking business. In the late 1960s, a business nourishment processor driven by an incredible business acceptance engine was created. Robot-Coupe's Magimix sustenance processor touched base from France in the UK in 1974, start with the Model 1800. At that point, a UK organization Kenwood Limited began their very own first Kenwood Food Processor, 'processor de-luxury,' in 1979

IMPORTANTS

Food can be fed into the food processor and the blades in it help in processing the food. Some of the processing procedures performed on such foods are pureeing, chopping, mincing, shredding and slicing. The food processor comes with functionality to enable easy adjustment of its speed. If the truth must be told, the food processor is a very important appliance for your kitchen. It helps to make food processing very fast. Instead of wasting forever on the food you are preparing, you will be able to finish up within a very short period of time and move on to other very important things. If you have to prepare food for a large number of people, then you will need the help of the food processor to enable you get things done faster.

How it has affected me ?

For me, owning a food processor opened a new world of delicious, healthy treats. We eat more homemade dips than we used to, we make more gluten and grain-free baked goods, and my food preparation time has shortened.

REFERENCES

Anonymous. "About Kenwood Limited". Kenwood. Archived from the original on 2012-07-10. Retrieved 2012-07-10

"Starmix - Werbung". YouTube. 2009-04-29. Retrieved 2012-10-14

Food Processor vs Food Chopper: Which Should You Choose?, TheFoodChopper.com, accesat la 19 mai 2017

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