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Convenience food
- 1. CONVENIENCE FOOD OR HOME- MADEFOOD COMENIUS MULTILATERAL SCHOOL PARTNERSHIP PROJECT EAT SMART This project has been funded with the support from European Commision.This puplication reflects only the viws of the author,and the commision can not be held responsible for any use which may be made of the information contained there in.
- 2. Convenience food iscommercially prepared food designed for ease of consumption.
- 3. Bread, cheese, saltedfoods have been sold for long years. Other kinds were developed with improvements in food technology.
- 4. Convenience foods andfast foods are similar, because the development of both occurred to save time in the preparation of food.
- 5. Canned food wasdeveloped in the 19th century, for military use, and became more popular during World War I. Experience in World War II contributed to the development of frozen foods and the frozen food industry.
- 6. Many of theseproducts designed for storage longevity and ease of preparation in the battle field.
- 7. Following the war,some of these companies created new freeze-dried and canned foods for home use.
- 8. TYPES OF CONVENIENCEFOODS Convenience foods can vary by country and geographic region. Convenience foods can include products such as candies
- 9. beverages suchas soft drinks, juices,fizzy drinks and milk,
- 10. processed meats andcheeses canned products
- 11. Additional conveniencefoods include frozen pizza, chips , cookies and many others….
- 12. Criticism on convinencefoods Due to concerns about obesity and other health problems, some health organizations have criticized the high fat, sugar, salt, preservative and additive content that is present in some convenience foods.
- 13. On theother hand, several groups have criticized the environmental harm of single serve packaging due to the increased usage of plastics that contributes to solid waste in landfills.
- 14. FAST FOOD ORHOME-MADE FOOD Nowadays fast food and convenience food are more popular than home made food. A reason for this is that home-made food needs more time until it gets ready. On the other hand, Home-made food is much healthier than fast food.
- 15. Eating athome allows you to customize the portion size as necessary. Eating homemade foods let you add in more fresh fruits and vegetables to your diets.
- 16. Preparing foodat home allows you to be more economical with your money. You can also use healthier cooking methods and healthy ingredients when making your own meals.
- 17. SOME HOME- MADESOUPS PREPARED AROUND ANKARA Chicken soup ,vegatables soup ,yoghurt soup , tarhana soup
- 18. Some traditional home-mademain course foods produced with rice and meat rich in protein and carbohydrate.
- 19. Some kebabs combinedwith salad and rice rich in protein, vitamin and carbohydrate
- 20. Some home-made breadprepared from brown wheat rich in nutritiun elements
- 21. Some special homemade food called ‘BÖREK’ prepared with spinach and cheese.
- 22. Some home-made cookiesprepared with carrot, grape ,flour and honey.
- 23. Some traditional Turkishdrinks Home-made cherry juice, home-made grape juice , Home-made Ayran , Turkish tea and Turkish coffee
- 24. FOOD PROCESS AND CONSERVATIONTECHNIQUES The main goal of all the techniques is to keep the food eatable by preventing them from some microbiological and enzymatical factors. Turkısh people use vegatables and fruits both fresh during the season, and they also use them by storaging.
- 25. CONSERVATION BY COOKING CONSERVATIONBY FREEZING HERE ARE SOME OF THE CONSERVATION TECHNIQUES
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- 28. CONSERVATION BY APPLYINGSOME CHEMICALS AND SPICES
- 29. PROJECT STUDENTS AREARE READY FOR PREPARING SOME HEALTHY HOME MADE FOODS
- 30. INGRIDIENTS FOR PREPARINGHOME MADE TARHANA SOUP Some green pepper, some red pepper,some parsley ,some yoghurt ,some onions, some tomatoes, some flour, some spices.
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- 33. MASHING THE COOKEDINGREDIENTS
- 34. ADDING OTHER INGREDIENTSSUCH AS YOGHURT AND SALT AND SOME SPECIES
- 35. ADDING THE FLOURFOR PREPARING DOUGH
- 36. PREPARING THE TARHANADOUGH AND KEEP IT WAIT FOR A WHILE FOR FERMENTATION
- 37. PREPARING SMALL PIECESFOR DRYING
- 38. HERE IS TURKISHHOME-MADE TARHANA AND TARHANA SOUP
- 39. ‘’ERİŞTE ‘’ HOME- MADETURKISH STYLE MACORONI- INGREDIENTS (SOME FLOUR,SOME EGGS AND SOME SALT)
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- 43. CUTTING THE DOUGHINTO SLICES
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- 45. CUTTING THEM FORMAKING SMALLER PIECES
- 46. KEEPING HOME MADETURKISH STYLE MACARONI TO DRY
- 47. DIFFERENT TEYPS OFMACARONI PREPARED FROM DIFFERENT VEGATABLES SUCH AS CARROTS OR SPINACH
- 48. Home-made noodle Protein:14,19 Fat:4,5 It was determined that home made noodle is rich with protein and fat compared with convenience noodle. One of the most important factors for the result is that home made noodle is made of using much more eggs and quality ingredients . Convinence Noodle Protein:10,21 Fat:3,05 Here are some analaysis results
- 49. Home-made tarhana Protein %:13,67 Fat%:4,1 Convenience tarhana Protein:11,87 Fat:4,05 The result is the same in comparing home- made tarhana and convenience tarhana.The reason is the same.Ingredients with high quality.
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