[pic] TRAINING MANUAL ERWIN A. CAPARAS Trainer/Resource Speaker Contact Number: 0927-2861845 Points to Consider in Starting a Meat Processing Project 1. Determination‚ enthusiasm and perseverance to start a business. 2. Market for the products. 3. Sourcing‚ for raw materials‚ ingredients and packaging. 4. Availability of simple equipment and utensils. 5. Capital to start the business. 6. Personnel to attend to the processing
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while they would have food. These were factors that could have been prevented. The South’s food was plentiful in the beginning. They had a significant amount of food for their camp rations‚ which consisted of everything from pork‚ bread‚ peas‚ rice‚ and coffee. They ate more pork because the war had decimated Southern farms ruining livestock (Engle 203). They were also issued a smaller marching ration. "Fresh fruits and vegetables rarely appeared‚ and then only spread scurvy when they were found." (Cruden
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to the items on a single menu. But beware of ordering something that looks like something from home because you may have a surprise that may not be pleasant. You will see many street vendors selling mais(sweet corn)‚ barbequed pork‚ chicken and banana‚ chicharon(pork skin or ears or chicken skin or entrails) squid balls‚ fish balls‚ kikiam‚ squid‚ eggs in bright range batter‚ sioamai‚ peanuts with or without shells‚ skin and chilli and the famous Balut (boiled duck embryo) and Penoy (Hard boiled
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(especially konbu) and soy‚ and of herbaceous plants‚ accompanied by fish and pork‚ and by green tea and kohencha tea. Infusing multiple foodstuff and drinking the broth is characteristic. Raw sugar is eaten. The concept that ‘food is medicine’ and a high regard accorded medical practice are also intrinsic of Okinawan culture. Again‚ foodcentered and ancestral festivities keeep the health dimensions well-developed. Pork‚ konbu and tofu (soy beancurd) are indispensable ingredients in festival menus
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fingers or a plate full of asparagus’s. Germany has very fertile terrain‚ ample water sources and a productive climate. This leads to rich sources in beef‚ dairy cattle‚ sheep‚ and pigs. Pork‚ Schweinshaxe and Saumagen are the three main traditional pork dishes. Schweinshaxe is braised pork and Saumagen is pork stomach. Germany is one of the few European countries abundant in meat because the number of meat dishes they make. Germany is the fifth largest economy in the world and the largest economy
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Classification of Meat Based Species I. Kinds of Meat a) Beef b) Veal c) Lamb and mutton d) Pork II. Kinds of Fish a) Fin Fish b) Shellfish Vocabulary Cattle – cows‚ bulls‚ or steers that re kept on a farm or ranch for meal. Bovine - Of or relating to or belonging to the genus Bos (cattle) Dull and slow-moving and stolid; like an ox Ovine - Of or pertaining to or of the nature of or characteristic of a sheep or sheep Lard - Soft white semisolid fat obtained by rendering the fatty tissue of the
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wheat flour or masa and forms the base of tons of tasty Mexican dishes like enchiladas‚ burritos and fajitas. * Ceviche: A Mexican dish of raw fish marinated in limejuice‚ often in a chopped salad. * Poc Chuc: A Yucatecan specialty made with pork fillet cooked with tomatoes‚ onions and spices. About Traditional Hispanic Food Traditional Hispanic food is full of flavor and a variety of textures: crunchy; chewy; gooey; and stringy. The most popular Hispanic foods are derived from rice and vegetables
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inflammation in arthritic joints. Drinking the juice may also help those asthmatic patients who are not dependent on cortico-steroids.(herbwisdom.com 1997) Tocino is bacon in Spanish‚ typically made from the pork belly. But in Caribbean countries‚ such as Puerto Rico and Cuba‚ tocino is made from pork fatback (equivalent to slab bacon cut) and neither cured nor smoked‚ but just fried until very crunchy and added to recipes‚ much like lardons in French cuisine. In the Philippines the meat is sliced into
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Pancit Wrap (2-3 servings) 60g rice noodles(bihon) 30g ground pork 1 small carrot‚ julliened ¼ small cabbage chopped ¼ chorizo‚ thinly sliced 1 cup of water 1 ½ tbsp soy sauce 1 clove garlic‚ minced 1 small onion‚ minced 2 tbsp oil Salt and pepper to taste Instruction: 1.Place the rice noodles in a clean basin and immerse in water to soften. 2. Heat the oil and stir fry the garlic and onion until soft in a frying pan. 3. Add the ground pork and stir fry until cooked then add chorizo. 4. Add the water
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and cook for 6 hours on low‚ or until the internal temperature of the pork reaches about 180 to 200 degrees F. 8. Take the pork out of the slow cooker and place in a bowl. Set aside to cool. 9. Place a skillet over high flame and pour the liquids from the slow cooker into it. Bring to a boil‚ then reduce to a simmer. Continue to simmer until thickened. 10. Shred the pork‚ then mix it in with the sauce. 11. Serve the pulled pork with coleslaw on the
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