200 Fast Vegetarian Recipes by Hamlyn

By Hamlyn

Two hundred vegetarian recipes and adaptations, that are prepared in both 30, 20 or 10 minutes.

Make the main of it slow with this new choice of quick recipes from the preferred Hamlyn All colour series.

Whether you're a pro vegetarian or just attempting to diminish in your meat consumption, Hamlyn All colour Cookbook: two hundred speedy Vegetarian Dishes deals a number of vegetarian recipes that may be prepared in not more than half-hour. Recipes comprise highly spiced Arrabiata Polenta Bake, Pasta with Goats' Cheese & Walnut Sauce, or Pineapple Fritters in the event that your candy teeth is asking.

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Canned foods should be regularly checked to identify damaged, dented or rusty cans. Other boxed foods will need checking for signs of deterioration, damage or infestation. Any spillage of food should be cleared up immediately to avoid attracting pests. Stock rotation is particularly important. A ‘First In, First Out’ (FIFO) system should be adopted. Foods that were bought first, should be used first and all foods should be used or discarded by their use by/best before date. For items such as flour that are stored in containers, new stock must not be added to older stock in a container.

They should be clearly labelled and securely stored away from the food-handling areas. All materials and equipment used for cleaning and maintenance should be locked away when not in use. Care should also be taken not to store together any chemicals which could react if mixed. The control of such items should be the responsibility of a designated staff member. Personal items Personal items include outdoor clothing, money, jewellery, handbags, etc. which might present micro-biological or physical hazards in food-preparation areas.

Water, oxygen, correct pH levels, etc. Many methods of food preservation work by eliminating one or more of these so that the micro-organisms cannot survive. Inputs needed for growth Food Water Time Correct oxygen levels Correct temperature Correct pH levels Lack of competition Co n d itio ns for growth The growth requirements for micro-organisms Removing or reducing moisture In Chapter 2, we discovered that micro-organisms need moisture in order to grow and multiply. By reducing the moisture in food, it is possible to make conditions intolerable for micro-organisms.

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