In its full sense, cooking means not only the ability to follow recipes, thereby producing a successfully cooked dish, but also the ability to select materials, a knowledge of the ways in which to prepare them, an understanding of their value for the persons for whom they are prepared and ingenuity in serving foods attractively and in making the best use of food that may be left over from the previous meals, so that there will be practically no waste.
A factor that should not be disregarded in the problem of food is waste. We should understand the distinction between waste and refuse. These terms are thought by some to mean the same thing and are often confused, but there is a decided difference between them. Waste, as applied to food and cooking, is something that could be used but is not, whereas refuse is something that is rejected because it is unfit for use. For example, the fat of meat, which is often eaten, is waste if it is thrown away, but potato parings, which are not suitable for cooking, are refuse.
The base of the pyramid is the "carbohydrate" component. Thus rice, pasta and cereal products should make up the bulk of our food intake. The next tier consists of "protein" products like meat, seafood and soy. Proteins should comprise a proportionately smaller component of our diets than the carbohydrates. The smallest contribution should be from the "fat" group as this is linked to the development bof obesity and heart disease. Vitamins and minerals are trace elements that are found in varying quantities in the various food substances.
More recently, healthy eating advisors advocate the minimum daily consumption of two pieces of fruit and two portions of vegetables. This is to ensure the intake of fiber is adequate for the regulation of bowel movements.
Couscous is traditionally steamed and fluffed to separate the granules. Boiling and stirring can reduce quick-cooking couscous to a sticky, starchy mush. Like pasta, couscous does not have much of a flavor itself. Thus couscous dishes are made with flavored stocks, herbs, and spices, with vegetables, dried fruits, nuts, and/or meat added or used as a topping.
Most packaged couscous is considered the instant variety and will cook very quickly off the stove by absorbing a boiling liquid. However, authentic couscous (roughly-ground hard durum wheat) will require significantly more time and a good steaming vessel called a couscoussi're.
Our forefathers dried meats and seafood into jerky as a matter of necessity, to preserve the food for long periods without refrigeration. Nowadays, we consider jerky as a convenience food, perfect for hikers, campers, or just an easy, non-messy snack. Commercial jerky products come in many flavors with any number of preservatives.
Homemade jerky is easy to make. It can be made from a variety of meats (wild and domestic), poultry and even seafood. By making your own jerky, you not only control the ingredients, you also save money.
Trade show bag is one of the least expensive and most effective forms of advertising. There are so many different bag styles to choose from when it comes time for your trade show or promotional event. It is important to pick the right one so that it helps to get your message out. In choosing your trade show bag, it is important to determine the products that you anticipate the event attendees will need to carry in a bag. If it is just literature and nothing bulky then perhaps a Fold Over Die cut bag would be fine. If you think the handle needs to be able to handle more then perhaps you should consider a Patch Handle bag that will give the handle area more reinforcement. For premium applications take a look at Soft loop or Ridged loop handle bags. Next is the material. Most trade show bags are made from LDPE or Low Density Polyethylene. It gives a nice substrate for printing and appears soft and glossy. HDPE or High Density Polyethylene is more durable but appears more crackly or similar to a grocery sack. The thicker you get with HDPE the nicer the bag looks. For a totally different look consider a Frosty High Density bag. It has a frosted look that is popular with boutiques and high end consumer goods. All materials can be ordered in tints or colors to get the right film color you desire. The most common film color is white. Once you know the handle style and material you need to determine the size. A 15 x 18 with a 4? bottom gusset is universally the most common size bag for trade shows and conventions. The final and most important step is determining what artwork or image you want on the bags. Your logo or marketing message should be bold and large as the bags work like a moving billboard. As attendees travel through the convention floor they will be advertising your company, brand or product to literally hundreds if not thousands of potential customers. Artwork can be printed on both sides of a bag and the message can be totally different on either side.
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