Firstly. cut slices of salmon into small pieces and put into a saucepan together with pepper, salt, minced parsley, and lemon-juice to be used as seasoning. Then add sufficient amount of butter and fry carefully. Serve with Ravigote or any preferred sauce.

Salmon Recipies – FRIED SALMON RECIPES- II

Wrap slices of salmon in oiled paper, fastening firmly, and fry in deep fat. Drain carefully and serve in the paper.

Salmon Recipies – FRIED SALMON RECIPES- III

First step is to sprinkle salmon steaks with salt and flour. Then brush with the beaten yolk of an egg and fry in hot olive-oil. Drain, garnish with fried parsley, and serve.

Salmon Recipies – FRIED SALMON CUTLETS- I

Steam the salmon steaks then let it cool down. Afterwards cut them into fillets, dip in egg and crumbs, fry in deep fat, and serve with Tartare or Hollandaise Sauce.

Salmon Recipies – FRIED SALMON CUTLETS – II

Firstly prepare very thick cream sauce and mix with it cold cooked fine-cut salmon. Then season it with red pepper, salt, and lemon-juice and let cool down for a few minutes. Shape into cutlets, dip into beaten egg, then in crumbs, and fry in deep fat.

Salmon Recipies – FRIED SALMON CUTLETS – III

Rub cold boiled salmon smooth with one-third the quantity of mashed potatoes. Season it with salt, pepper, and pounded mace. Shape into cutlets, dip in egg and crumbs and fry in deep fat. Serve with any preferred sauce.

SALMON PIE

First step is to butter a baking-dish and line the sides with a rich biscuit crust. Fill the pan with fresh or canned salmon, and season it with salt and pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion juice. Spread over the salmon a cupful of boiled lobster which has been seasoned with melted butter and Worcestershire Sauce. Cover with biscuit crust, slit diagonally down the centre, and bake for an hour in a moderate oven.

PICKLED SALMON – II

Start by cutting the fish into large pieces and cook them until done in salted and acidulated water. Drain, let it cool down then skin them. Put two quarts of vinegar, one cupful of boiling water, four blades of mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls of mustard seed, an onion sliced, a dozen pepper-corns, one small red pepper, two bay-leaves, and a teaspoonful of celery seed into a preserving-kettle. Wait until it boils, add the fish, boil up once and cool. Let stand for two or three days before using.

Though accuracy demands the use of all these sort of things, it is sometimes as in cooking that convenience and portability surpass precision in importance. This is exactly why the obvious cooking measurements have prevailed in the kitchen. These obviously are less accurate than if we use some scientific measuring systems. But the slight deviation is not only manageable but sometimes even desirable as the little change caused may improve taste.

Now, let’s talk a little more about these cooking measurements? The cooking measurements are generally done in mass, volume or counts. Liquid ingredients are generally measured in volume. Even solid ingredients such as salt, sugar, flour and spices are measured in volume in most kitchens. The unevenness in the size of vegetables generally disables their precise measurements in weight. However chopped meats are generally measured by weight. Meats are also sometimes measured in counts like “two chicken”, “four large pieces of beef”, etc.

Acquaintance with cooking measurements, though not mandatory, is often very helpful in smooth performance at the cooking table. Delicious concoctions can be horrible dishes if the cooking measurements are deviated beyond a narrow range. Another thing you should learn this for is the sake of knowledge; after all these are always there around you. You should also learn how to substitute a cooking measurement with another when you don’t find it. For example if you don’t find a tablespoon and need one tablespoon of sugar, just know that you can add three teaspoons.
Here are some of the most widely used cooking measurements(of Volume measurement) :

Cooking Measurements (for Volume)

Cooking Measurements      Abbreviation	  Teaspoons Equivalents
Teaspoon	                Tsp	          1
Tablespoon	                Tbsp	         3
Ounces	                         Oz	           6
Cup	                           C	             48
Pint	                            Pt	              96
Quart	                          Qt	            192
Gallon	                           Gal	             768

Now through the information given above, you can calculate the relation between any two of the above cooking measurements units. If you didn’t catch it yet, let me tell you how.
Just take the two quantities that you need to compare and their teaspoon equivalents. Now divide the teaspoons equivalents of both and get the required ratio.

For Example :
If you need to compare Ounces(6 tsp) and Pint(96 tsp), then just divide 96 by 6 to get how many ounces make 1 Pt.
So, 1 Pt = 96/6 = 16 Ozs.

Go on. And next time when your mother asks you to add one ounce of oil, don’t get flustered. However all the cooking measurements don’t find use in all places. It depends on the size of the meal that is to be prepared. If a meal is meant for two people, the salt and sugar will be added in teaspoons. On the other hand, if the meal prepared is for 20-30 people cups will be used instead. Cooking measurements are all pretty simple if you are a little keen to heed them.

Operating Permits – Food Enterprises

A Food Establishment application can be obtained at your local city or county health department. If you plan to manufacture foods and package for retail sale you may be required to obtain a food manufacturer’s license from your state regulatory agency. If you plan to distribute your product outside of your state lines a federal license may also have to be obtained. It is recommended that you submit a fully completed application and fees at least one month prior to your anticipated opening date. This gives the local authority the needed lead time to process it and schedule any needed pre-opening inspections. Again, make sure that you provide ALL information required on the application. Incomplete applications may delay your approval.

Food permits are generally in effect for one year from the date of issue and are renewable each year thereafter when the appropriate fee is paid and as long as the establishment remains in compliance with applicable Health codes and regulations.

Home preparation of food for public consumption is prohibited. All food that is to be consumed by the public, whether free or for purchase must be prepared at a permitted establishment that is inspected by a federal, state, or local Health Authority.

Food Establishment Fee: Food establishment fees are variable depending on jurisdiction. Contact your local health authority to inquire about permitting fees.

NOTE: Larger establishments that have multiple food service operations on site may need to obtain a health permit for each operation. A separate application and fees may need to be submitted for each operation.

Food Enterprise Pre-Opening Processes

When starting a Food Enterprise business you may be required to go through either or both A) a change of ownership inspection or B) a plan review process. Read through options A & B below to determine which best fits your situation. Contact your local health authority if you need help in making that determination.

A) Change of Ownership Inspection Process-

Before opening for business you may be required to go through a change of ownership inspection. This inspection verifies your establishment complies with current regulations and that clearance to occupy the site has been granted by your city or county. This inspection may incur a fee and the fee for this inspection will more than likely be required to be paid before the inspector conducts the inspection. If applicable, a request for a Change of Ownership application should be available at the offices of your local city or county health authority. Again, to expedite your request, a fully completed application must be submitted. After submitting the application; call to schedule the inspection with your inspector. If the establishment doesn’t comply with current regulations you will be required to bring it up to code before your operating permit is approved. Prospective business owners, if available, it would be in your best interest to request a change of ownership inspection before finalizing the sale. This gives the prospective business owner a heads up on any items that may be required for the establishment to be in compliance with local city or county codes. Under no circumstances may you begin operations without approval from the local city or county health authority. Legal charges may be filed against you if you do.

B) Food Establishment Plan Review Process

A plan review will more than likely be required for any newly built business or in the event of an extensive remodel of an existing business. NOTE: This will also more than likely require a completed application and fees be paid in order to initiate this process.

A Plan Review is required whenever a building is constructed or substantially remodeled to be a food enterprise, whenever a substantial change is made to an existing food facility or may be required if a plumbing permit, building permit, or other construction permit is required by the local city or county development offices.

The Plan Review Application, including proposed menu, Fees, and 1 or more sets of building plans all may be required to be submitted as a package. Review all forms thoroughly to ensure accuracy of information provided. Incomplete or inaccurate applications could delay your plan review. The Plan Review Application should be available at the offices of your local city or county Health Authority. Upon approval, the plans are stamped by the Health Authority and the person submitting the plans will be called to pick them up.

Submit building plans after the type of food operation and menu has been determined and after receiving Building approval from your local city or county development offices. The building plans should be drawn to scale with most plans drawn in a scale of ¼” = 1Ft. and detail the layout of the kitchen, dining area, restrooms, storage areas, break room, wait stations and bar. The plans are to include a materials list of specifications for all floors, walls, and ceilings.

Certificate of Occupancy

All Food Enterprises will more than likely be required to have a Certificate of Occupancy (CO). A CO is issued after the Building and Health Officials inspect the building and find no violations of the Building or Health Codes during new construction and/or a remodel. The CO will also state the use for which the building will be used. The CO Inspection is usually required prior to getting final health approval but in some cases not only may a preliminary CO inspection be required prior to receiving your final health approval but a secondary (final) CO inspection may be required by your building inspector before your Operating Permit is approved. Inquire with your local health authority and building inspectors to see what process is required. NOTE: Contact the building inspectors at least 7 days prior to the time you are ready to schedule your inspection. This should insure that you get a timely response.

Permit Approval

Once you have completed the pre-opening processes and your Building and Health Inspectors have approved your operating permit, you may open for business. Under no circumstances may you begin operations without approval from both the Building and Health Inspectors. Legal charges may be filed against you if you do.

Other Approvals

Building Permits: Plans may need to be submitted for a Commercial Plan Review. If required, contact your local Building or Development Services Office to schedule this review and to obtain a building permit.

Industrial Waste: If you are taking over a previous business and changing the type of operation, ensure the grease trap meets the requirements for your new operation. For example, when a “sandwich shop” becomes a “fried chicken” location, the existing grease trap may need to be modified. Contact your local industrial waste inspector to ascertain if any changes need to be made to the existing system or to evaluate your engineered designs if your plans require the installation of an on-site septic system.

Fire Inspections: Building Inspectors are concerned with grease-laden vapors and proper hood protection in food facilities. All cooking equipment must be installed under an approved hood system. In addition, establishments in excess of 5,000 sq. ft. are required to provide a sprinkler system. Establishments with an occupancy load in excess of 50 people are required to provide fire alarms. Call your local building inspector, fire inspector or fire marshal to evaluate plans or to schedule a site inspection.

What to put in a plan Review

Include and Identify the following on your Building Plans

- Major pieces of equipment

Refrigerator/freezer units

Vent-hood

Ice machines/bins/dispensers

Steamers

Microwaves

Warming Drawers

Stoves

Prep tables

Ice Cream Dispenser

Ovens

Dish Machines

Beverage Station/dispenser

Grills

Mixers

Blender Station

Fryers

Food Processors Salad/Food Buffets

- Sinks

Hand sinks (food prep areas • ware-washing area • restrooms) Ware washing sinks Service Sink/Mop sink/curbed floor sink Food Prep Sink

- Dumpster

- Grease Barrel

- Chemical Storage areas

- Mop drying area

- Employee area for belongings

- Dry food storage area

- Doors

- Mechanical ventilation in restrooms

- Outdoor food prep areas (bars/wait station/BBQ)

- Grease trap size and location

- Water Wells

- Underground and overhead sewer and waste lines

- On Site Sewage Facility

Health Code Plan Notes

1) Refrigeration All refrigerated units are to hold foods at or below 41°F.

2) Restrooms (two are normally required). If the establishment has only carry-out or seating for less than 20 people, and less than 10 employees, then only one employee restroom may be allowed. Two restrooms may be required if alcohol is served on the premises or more than 20 seats are provided. Each restroom must have a hand sink with hot (at least 100°F) and cold water, mechanical air ventilation to the outside, and a solid, self-closing door. Restrooms may not open directly into a kitchen. The total number of restrooms for a Childcare facility is dependent on the “minimum standards” of the Texas. Dept. of Family and Protective Services (834-3195) as it relates to Childcare.

3) Sinks

A. Service Sink/Mop Sink/Curbed Floor sink: At least one of these must be available for mop washing and disposal of mop water in an approved waste water disposal system. A drying rack is required for mops to air dry. This sink must be provided with a backflow preventer on any threaded hose bib to protect the water supply. Note: the mop sink may be located in a different area of the building than the kitchen.

B. Hand washing sinks: Shall be located to allow convenient use by employees in food preparation, food dispensing, ware wash areas, and any wait station where ice is dispensed, bar area or in a walk-in where meat is cut or trimmed. At least one hand sink will be required; additional, separate hand sinks may also be required. Small kitchens with food prep and ware washing in close proximity may be allowed to use one hand sink to serve both activities. Other hand sinks must be associated with restrooms. Provide at least 12″ tall splashguards if a hand sink is located near food prep, open food, ice, or clean food contact surfaces. Otherwise, the hand sink must have at least 18″ lateral separation from these. A sign or poster that notifies food employees to wash their hands shall be provided to all hand washing sinks and be clearly visible. A small, swinging door (as in a bar area) could separate a hand sink from a work area, otherwise no doors separating hand sink from work areas.

Each sink must be supplied with hot (100°F) and cold water, soap and disposable towels. Childcare facilities must have hot water in the diaper changing area and kitchen. If plans do not provide sufficient hand sinks to meet the requirements of the establishment you will be asked to provide a revised plan with additional hand sinks.

C. Ware Wash Area: A commercial dishwasher or 3 compartment sink is required in most cases. Dish machines must be able to effectively sanitize all equipment and utensils. They must dispense a chemical sanitizer or provide a final rinse of at least 180° F. (single, stationary rack machines are required to reach 165° in the sanitize cycle). Test strips are required. Above-the-counter dish machines are required to have Type II vent-hood.

Ware washing sinks shall be of sufficient size to immerse the largest piece of equipment. Cold and hot (100°F minimum) water under pressure delivered through a mixing valve shall be provided. Provide at least 2 integral drain boards or 1 integral drain board and a mobile dish cart. Drying racks or shelves will aid in adequately air drying all wares. Facilities with very limited ware washing and using disposable containers may request a variance to install a 2 compartment sink (example: convenience store). These sinks are required to have a drain board. The sinks must have an indirect connection to the sanitary sewer (at least a one inch air gap). This includes all food prep sinks and ware wash sinks.

4) Ceiling Construction: Ceilings over open food, ice, soda fountains, ware washing, restrooms and bars must meet construction criteria and be smooth, durable, nonabsorbent, and cleanable. Open rafters, trusses or grid work and exposed duct work, pipes or utility lines are usually prohibited with no open structure permitted. If drop down acoustic tiles are used, they must be properly constructed. These tiles are washable and have a smooth surface without pinholes. Painted dry wall or boards are generally acceptable.

5) Walls/Floors: Must be constructed of approved materials. Cleanable water-based enamel paint is usually acceptable for most wall surfaces. Areas that are subject to regular cleaning and splash may be covered with FRP, stainless, or galvanized metal. Floor/wall junctures shall provide no greater than 1/32″ gap. Baseboards are required. Caulk wall/floor junctures to prevent the collection of food particles and water. Masonry (brick/concrete) wall/floor junctures DO NOT require baseboards since a masonry juncture provides no gap. Raw brick and concrete in the kitchen area requires sealing. The sand grout of all tiles needs to be sealed. Epoxy grout does not require sealing. VCT floor tiles require a coat of wax to seal out liquids.

6) Solid Waste: Dumpster and grease barrels shall rest on a machine laid asphalt or concrete pad. These containers must have tight fitting lids and drain plugs in place.

7) Outdoor Cooking facilities: Barbeque pits or smokers shall be enclosed, and if screened in, at least a 1/16″ mesh screen is required. They shall rest on a concrete or asphalt pad. The meat may only be placed on the smoker; no food prep allowed in this enclosure. Any seasoning, cutting, etc. must take place inside the establishment. Outdoor bars and wait stations will be approved on a case by case basis by your local health authority.

Water and Sewage Systems: All private onsite sewage facilities and wells serving a new food enterprise, an extensively remodeled food enterprise, or a food enterprise coming under new ownership must meet current standards. These systems are required to be evaluated with respect to whether the system (a) meets current standards and (b) is adequate for the proposed use.

NOTE: A food service facility or Childcare facility using a well may be considered public water supply and subject to specific restrictions and regulations. Consult your local health authority to inquire about any questions regarding the use of a private well.

9) Protecting the Water Supply: Threaded hose bibs are required to have a backflow prevention device attached. Spray hoses and fill hoses shall hang at least 1 inch above the maximum flood rim of a basin or the hoses shall be provided with an atmospheric vacuum breaker or backflow prevention device.

10) Indirect Connections: Jockey boxes, ice bins, ice machines and sinks (as identified above in # 3) must be provided with indirect connections to the sewer. Floor sinks are required on new construction.

11) Lighting: Adequate amount of light shall be provided to all areas. At least 20 foot candles is required where food is provided for customer self-service such as buffet and salad bars or where fresh produce or packaged foods are sold. At least 50 food candles is required at surfaces where employees are working with food using utensils or knives, slicers, grinders, saws, or where employee safety is a factor.

12) Outer Openings: All windows, vents and exterior doors shall be tight fitting. If needed, use weather stripping to provide a tight fit. All exterior doors shall have a self-closure. Screens on windows and doors shall be at least 1/16″ mesh. Roll up doors to be screened or the proposed food service area provided with physical doors to create a separate walled room. Exhaust fans must be screened, or if they are louvered, must automatically close when the fan is disengaged.

13) Food Contact Surfaces: Stainless steel, Formica, polished marble, Corian, machined stone, approved ceramics or plastics may be used for food contact surfaces.

14) Counters: All raw wood must be painted in areas that come in contact with food, liquid or food containers of any kind. Included is the underside of the bar above the ware wash and/or hand sink (and the splash area).

15) Toxic Materials: Specify an area where chemicals are to be stored. A well-labeled, separate shelf or cabinet is best.

Food Manager Certification: The health codes of your State, County or City may require that one or more food managers of a permitted Food Enterprise to obtain a Food Manager Certificate. A Food Manager Certificate is recognition that a person has received training in food sanitation. Inquire with your local health authority to see if food manager certification is required and the necessary steps required to obtain proper certification.

There are not many ingredients that you will need to make chilled cucumber soup. Here are the ingredients that you will need: a couple of large cucumbers, water, vinegar, Korean chili pepper powder, sugar, and ice.
To prepare to make the chilled cucumber soup, first you will have to finely chop the cucumbers. Leave the cucumbers alone for now.

Now it’s time to make the soup of the cucumber soup. Get a good sized bowl of water, add a little bit of vinegar, and add some sugar and Korean chili pepper powder to it. You can also get a pack of the soup at a Korean market, have it frozen, and take it out whenever you need it.

Now, whenever someone wants something refreshing but something more than just ice cream, you can just take out the soup and serve it.

Although cucumber soup is preferred during the summer time, you can actually enjoy it any time, even in the winter.

You can teach your friends how to make this delicious soup today. It’s incredibly simple to make and easy to serve to others.

If you think you already do, this small fact may surprise you:

Your body needs almost 1 litre of water for every 50 pounds of body weight per day to stay well hydrated and function at an optimal level!

Believe me – if you aren’t drinking enough water for your body’s needs you will feel it in one way or another. You will either experience noticeable symptoms, such as lethargy, dry skin, headaches and constipation, or you will be tempting more subtle symptoms that may not be instantly noticeable, such as slow fat loss, a reduced metabolism and in many female cases, a creeping up of cellulite!

For those of you trying to lose weight, even MILD dehydration will slow down your metabolism as much as 3%! You NEED to do everything in your power to help you lose body fat, and making yourself thirsty will do nothing for your fat loss efforts!

As a 13 stone man (180lb) I need nearly 4 litres a day – and that’s before heavy exercise!

For increased energy, more mental focus, accelerated fat loss and simple health you need to drink the right amount of water for your body’s needs. If you’re not getting what you need for your current weight, you’ll need to build up your water intake gradually over a period of weeks, to make the task more achievable and to stop you running for the loo every 5 minutes!

A simple way to do this is to increase your daily intake by ½ a litre each week, as follows:

Week 1: A total of 1 litre of water per day
Week 2: 1.5 litres of water per day
Week 3: 2 litres of water per day
Week 4: 2.5 litres of water per day
Week 5 3 litres of water per day

Continue this pattern until you reach your target intake for your current weight. If you are already drinking a sufficient amount on a daily basis, then well done! Simply adjust your intake by ½ litre each week until you reach your ideal target.

It’s important to sip water throughout the day, since your body can only process slightly more than a glass of water per hour. If you go without water for several hours and then gulp down half a litre, the extra water will not get used, and will simply end up being flushed out of your system and down the loo.

Keep your water bottle with you all day long and don’t neglect it. If need be carry a pack of water in the car boot so that you always have top ups. For convenience sake carry a 500ml bottle in your handbag or rucksack, and fill it up at any available opportunity.

If you want a body that is primed to shed body fat, stay well hydrated. Without enough water in your system you can forget it!

Don’t underestimate the power of water. It wants to be your friend, so welcome it in with open mouths!

We are members of a buying club which specializes in bulk food and products for the family and we truly can see the savings but because of its location we haven’t been there in the last 4 months. It seems as if we only use it if there is some type of event or social gathering that we are hosting.

We have friends (husband and wife) who shop until they drop and always purchase bulk food, you could go over to their home and it would seem as if they have every snack, juice, food you could ever want. It would be like you were in food heaven, however after selecting some snacks and biting into them they had definitely expired and took on some other flavor or texture.

We’ve purchased items close to the expiration date i.e. cereal, frozen goods, and the like, (at a substantial discount of course). But the key is to get these items into an air tight sealed container which we have seen increase the shelf life considerably. Because if we can get a $4 box of name brand cereal for a $1 close to the expiration date we’re in.

There are a lot of positive things about buying in bulk;

1) Savings (especially if you have coupons)

2) Time (not having to wait for a single item to go on sale)

3) Being able to share some of your purchases with family members not residing with you.

4) When preparing large meals bulk buying is convenient.

5) Great for family affairs or events.

Our suggestion to you is those if you buy in bulk have the necessary containers and organize your purchases in a way so that the food will not spoil because of the possibility of you not remembering what you bought or where it’s located. Make sure your bulk items are used on a regular basis and that all family members know what bulk food container the item is in. I hate to hear my sons say I didn’t know that was over there or in that container. Make sure you use air tight bulk storage containers, preferably clear,transparent, or clearly labeled ones to make it easier for everyone in the family.

Whatever you do never go shopping for bulk items when you are hungry, you’ll get home and wonder whatever happened to my food budget!!!! More information on Food Storage and Preparation can be found at http://www.Food-Storage-Info.com