Spagetti
Transcript: Tomato sauce Thanks • Carbohydrates= 16 g • Main ingredient tomatoes • It has a right composition to thicken into a sauce when cooked • It’s a concentrate with salt and minimal herbs • Tomato come from the Rome, Romans used this sauce to disguise or to conceal the taste of the food. 1. Developing quality tomatoes: 2. Preparing tomatoes: 3. Pulping 4. Adding ingredients 5. Finishing 6. Removing air: 7. Filling: 8. Cooling 9. Labeling and packing: Amount Per 1 cup (160 g) Calories 221 Total Fat 3.3 g Potassium 61 mg 1% Carbohydrate 40 g Protein 7 g Its hard but when its boiled gets soft Made out of milk in italy Spaghetti Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy and Sicily it may be made with other kinds of flour. Amount Per 1 tbsp (5 g) Calorieries 222 Total Fat 1.4 g Total Carbohydrate 0.2 g Protein 1.9 g Parmigiano-Reggiano, called Parmesan in English after the French name for it. Spaghetti noodles Ground beef 2 gallons fresh milk from cows, goats, or both 1/4 teaspoon lipase powder, dissolved in 1/4 cup cool water and allowed to set for 20 minutes (optional) 1 packet direct-set thermophilic culture (use 1/8 teaspoon if using bulk packet) Rennet (choose one): 1/2 teaspoon liquid animal rennet, dissolved in 1/2 cup cool water 1/4 teaspoon double-strength liquid vegetable rennet 1/4 vegetable rennet tablet, dissolved in 1/2 cup cool water 2 pounds sea salt (non-iodized) or cheese salt 1 gallon water Olive oil Carbohydrates=0 Protein= 24.19 g in 4oz serving 95% lean 1lb= 1506 calories, calcium 10%, vitamin B-12 156%, iron 41%, vitamin B-6 65%, magnesium 16% If not cooked properly you can get sick. When cooked it will start turning brown. There are 7 steps in the production of beef. Cow calf operation: Weaning: Stockers and backgrounders: Livestock auction: Feed yard: mature calves are moved to feed yards. They typically spend four to six months. Here they have access to water, room to move around and are free to graze at feed bunks. Packing plant: once they reach market weigh (1,200 to 1,400 and 18 to 22 months of age), they are sent to a processing facility. Here they check that everything is good with the cow until the final beef product is shipped to grocery stores and restaurant establishments. Food service and retail: The final step is to ship and sell it in the united states In the 1200s minced/chopped beef and beef tartar are consumed Parmesan cheese Wheat seeds Italy
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