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0919 Question

1. How to Make Noodle

Ingredients

  • All purpose flour or high-gluten flour
  • Water
  • Salt: strengthen the gluten network, and more rounded flavor

Flour: Water= 2:1

Instruction

  1. Dough Preparation
    1. combine flour and salt
    2. add water and mixing
    3. knead for 10 minutes until smooth and elastic
    4. shape into ball, rest 1 hour for easier stretch
  2. Pulling
    1. divide into small portions, golf ball size
    2. roll each ball into long thin strip
    3. hold ends, stretch by bouncing while pulling outward
  3. Cooking
    1. bring water to boil
    2. add noodles, fresh noodles cook much faster. 1-3 minutes
    3. transfer to a bowl of cold water to stop the cooking process

2. Juice from Concentrate

Process: juiced and water is evaporated

Advantage: longer shelf life and easy to transfer

Disadvantage: alter the natural flavor, nutrition value may degrade

2.1. Cold Pressed

Process: juiced by applies pressure

Advantage: fresher taste

Disadvantage: shorter shelf life, cost more, less juice

3. How is Food lifespan get Determined

Type of shelf life:

  • Best before, after this date, the product still safe to consume but not taste expected
  • Use by: safety-related date, after this date, should not be consumed

Product formulation, microbial analysis, storage studies, packaging etc

In most developed countries, there are specific regulation governing these labels

  • FDA: food and drug administration

    • cover most foods
  • USDA: US department of Agriculture

    • cover meat, poultry and some egg products
    • since it initial and primary mandate was to support farmers
    • NO vegetable: historical reason, since not harmful as meat
  • Nutrition Labeling and Education Act, require all packaged food contain nutrition information