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Forum CopilulMeu Forumul CopilulMeu.ro 2005-05-09T10:53:10+02:00 https://234test9325.copilulmeu.ro/discutii/feed.php?f=12&t=1902 2005-05-09T10:53:10+02:00 2005-05-09T10:53:10+02:00 https://234test9325.copilulmeu.ro/discutii/viewtopic.php?t=1902&p=29392#p29392 <![CDATA[Cum verificam cat de proaspete sunt alimentele]]> Statistics: Posted by Cristina_si_Ingrid — Mon May 09, 2005 10:53 am

]]> 2005-05-09T09:02:19+02:00 2005-05-09T09:02:19+02:00 https://234test9325.copilulmeu.ro/discutii/viewtopic.php?t=1902&p=29382#p29382 <![CDATA[Cum verificam cat de proaspete sunt alimentele]]> Statistics: Posted by viopogaceanu — Mon May 09, 2005 9:02 am

]]> 2005-05-09T08:25:39+02:00 2005-05-09T08:25:39+02:00 https://234test9325.copilulmeu.ro/discutii/viewtopic.php?t=1902&p=29372#p29372 <![CDATA[Cum verificam cat de proaspete sunt alimentele]]> Statistics: Posted by MIRI2005 — Mon May 09, 2005 8:25 am

]]> 2005-05-09T00:55:15+02:00 2005-05-09T00:55:15+02:00 https://234test9325.copilulmeu.ro/discutii/viewtopic.php?t=1902&p=29358#p29358 <![CDATA[Cum verificam cat de proaspete sunt alimentele]]> Statistics: Posted by ralucaolga — Mon May 09, 2005 12:55 am

]]> 2005-05-08T19:37:08+02:00 2005-05-08T19:37:08+02:00 https://234test9325.copilulmeu.ro/discutii/viewtopic.php?t=1902&p=29352#p29352 <![CDATA[Cum verificam cat de proaspete sunt alimentele]]> Laptele proaspat are aspect de lichid omogen, lipsit de impuritati, de consistenta fluida. Cloarea este alba, cu o nuanta galbuie, uniforma in toata masa sa ( alba cu nuante albastrui, daca laptele este smantanit ), mirosul este placut, caracteristic, iar gustul dulceag. Orice denaturare a gustului si mirosului arata ca laptele este alterat.

Laptele praf proaspat se prezinta ca o pulbere fina, omogena, uniforma in toata masa, uscata, de culoare alba, cu nuante galbui, fara aglomerari stabile de particule, fara impuritati. Mirosul este placut, caracteristic, iar gustul dulceag.

Laptele praf alterat se prezinta sub forma de aglomerari in bulgari, cu miros neplacut de branza sau de peste.

Branza de vaci proaspata are aspectul unei mase omogene, curate, fara scurgeri de zer. Consistenta este de pasta fina, nesfaramicioasa. Are culoare alba, pana la alb-galbui, uniforma in toata masa. Mirosul este placut, iar gustul usor acrisor, fara mirosuri straine (de ars, statut etc.).

Branza telemea proaspata, de vaca si de oaie, se prezinta sub forma de bucati intregi, fara coaja, cu suprafata curata. Pe sectiune este uniforma, curata, fara corpuri straine. Se admite prezenta unor rare gauri de fermentatie. Consistenta este de masa fina, legata, care se rupe usor, fara a fi sfaramicioasa. Branza telemea de oaie este alba, cu luciu de portelan, uniforma in toata masa, iar cea de vaca este alb-galbuie.

Cascavalul proaspat are consistenta elastica, dura, culoarea galbena, miros caracteristic si gustul de branza grasa.

Cascavalul stricat are culoare inchisa, mirosul schimbat, gustul amar sau de mucegai, consistenta modificata.

Smantana proaspata se prezinta ca un fluid vascos, fara aglomerari de grasime sau substante proteice, cu un luciu caracteristic. Culoarea este alba sau alb-galbuie. Mirosul si gustul sunt specifice.

Untul proaspat are culoare alb-galbuie, mai deschisa la cel fabricat in lunile de iarna si primavara si mai pronuntata la cel obtinut vara sau toamna. Pastra la +5 grade C are o consistenta solida si poate fi taiat cu cutitul. Gustul si mirosul sunt caracteristice.

Statistics: Posted by Cristina_si_Ingrid — Sun May 08, 2005 7:37 pm

]]> 2005-05-06T23:42:40+02:00 2005-05-06T23:42:40+02:00 https://234test9325.copilulmeu.ro/discutii/viewtopic.php?t=1902&p=29162#p29162 <![CDATA[Cum verificam cat de proaspete sunt alimentele]]> Prelucrarea carnii

La inceput se transeaza carnea pe calitati si categorii, apoi se procedeaza si la alte manopere: scoaterea carnii de pe os, curatarea de tendoane, fascii, aponevroze, spalarea si daca este cazul, baterea cu ciocan de lemn. Carnea congelata este lasata in prealabil intr-o camera rece (sub +10 grade celsius) pentru dezghetare. Dupa decongelare va fi supusa imediat prelucrarii termice. Se interzice decongelarea in apa sau pe marginea masinii de gatit. Dupa decongelare, se curata cu grija, indepartandu-se chiagurile de sange si alte impuritati, apoi se spala cu apa rece si se transeaza. Carnea tocata va fi asezata, dupa prelucrare, in vase curate, acoperite, care se pastreaza la frigider. Nu se adauga condimente sau bicarbonat, decat imediat inaintea prelucrarii termice (condimentele pot masca eventualele modificari de aspect, culoare sau miros, provocate de alterare, iar bicarbonatul favorizeaza dezvoltarea microbilor de putrefactie).
Se recomanda ca tocatura sa fie preparata cu maxim 5-6 ore inaintea prelucrarii termice.

Statistics: Posted by ralucaolga — Fri May 06, 2005 11:42 pm

]]> 2005-05-06T23:30:08+02:00 2005-05-06T23:30:08+02:00 https://234test9325.copilulmeu.ro/discutii/viewtopic.php?t=1902&p=29158#p29158 <![CDATA[Cum verificam cat de proaspete sunt alimentele]]> Carnea proaspata este acoperita de o pelicula relativ subtire, uscata, iar pe sectiune prezinta coloratie roz-rosie, lucioasa. Este usor umeda, nelipicioasa. Are o consistenta elastica, compacta si la presiune digitala nu pastreaza urme. Mirosul si gustul sunt placute. Grasimea are coloratia si gustul caracteristice speciei. Maduva umple in intregime canalul medular al oaselor, este elastica, lucioasa pe sectiune, de coloratie si consistenta normale.

Carnea relativ proaspata este acoperita de o pelicula uscata, alteori, partial, de o mazga lipicioasa in cantitate redusa. Cateodata se observa chiar pete de mucegai. La suprafata si pe sectiune, culoarea este mata si mai inchisa, comparativ cu cea a carnii proaspete. Pe sectiune este umeda, dar nu lipicioasa. Consistenta este moale, pastreaza amprente la presiune, dar pentru scurt timp. Suculmuscular este tulbure si in cantitate mai mare. Mirosul poate fi usor acru la suprafata, dar nu si in profunzime. Grasimea este mata, nelucioasa, de consistenta scazuta. Maduva se desprinde usor de marginea osului, este moale si mai inchisa la culoare; pe sectiune este mata, uneori cenusie.

Carnea alterata are suprafata de culoare cenusie sau verzuie, uscata sau umeda si lipicioasa, deseori acoperita cu pete de mucegai. La presiune digitala ramane o urma care persista multa vreme. Grasimea are un aspect mat, culoarea cenusie murdara si consistenta scazuta. Mirosul si gustul sunt foarte neplacute.

Statistics: Posted by ralucaolga — Fri May 06, 2005 11:30 pm

]]> 2005-05-06T23:10:31+02:00 2005-05-06T23:10:31+02:00 https://234test9325.copilulmeu.ro/discutii/viewtopic.php?t=1902&p=29154#p29154 <![CDATA[Cum verificam cat de proaspete sunt alimentele]]> Cartoful, bine pastrat, are o coaja lucioasa, presarata din loc in loc cu "ochiuri". Cand incolteste, in dreptul ochiurilor, apar mici prelungiri de culoare alba. Cartofii pastrati necorespunzator (la umezeala, caldura) au pe sectiune pete brun negricioase, pot deveni fainosi, sfaramiciosi.

Statistics: Posted by ralucaolga — Fri May 06, 2005 11:10 pm

]]> 2005-05-06T20:58:05+02:00 2005-05-06T20:58:05+02:00 https://234test9325.copilulmeu.ro/discutii/viewtopic.php?t=1902&p=29147#p29147 <![CDATA[Cum verificam cat de proaspete sunt alimentele]]> Statistics: Posted by lili_ang — Fri May 06, 2005 8:58 pm

]]> 2005-05-06T20:54:45+02:00 2005-05-06T20:54:45+02:00 https://234test9325.copilulmeu.ro/discutii/viewtopic.php?t=1902&p=29146#p29146 <![CDATA[Cum verificam cat de proaspete sunt alimentele]]> Statistics: Posted by raluca80 — Fri May 06, 2005 8:54 pm

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