Soft Cover: 835 pages
Publisher: MyPal Publishing, LLC San Diego, CA
Language: English
Products Dimensions: 10 x 7 x 1.75 inches
Shipping Weight: 4lbs

ACID-MODIFIED STARCHES

These starches are produced by mixing an acid, usually hydrochloric or sulfuric with water and starch at temperatures that are too low for the starch to gelantinize. After the starch has been reduced to the desired consistency, the acid is neutralized; the starch is filtered, then dried. The modification produces a starch that can be cooked and used at higher concentrations than the standard unmodified starches. The acid-modified starch is mainly used to thicken salad dressings, gravies and puddings.

ACIDOPHOLUS MILK

It is mild that is produced from low fat or skim milk with a bacterial culture added to it. As the milk is digested the bacteria are released and become active at body temperature helping to maintain the balance of beneficial microorganisms in the intestinal tract.

There are times when you are ill or taking medication such as penicillin, which are capable of destroying the good bacteria in your intestinal tract. These good bacteria have a number of functions. One important one is that they produce B vitamins. This special milk is made with the addition of these friendly bacteria and will replenish your supply if they are depleted.

Other products that can produce the similar bacteria building effect are yogurt, buttermilk and kefir. To obtain the best result, acidophilus should be consumed one hour before breakfast.

ACIDULATED WATER

This is a mixture of water and an acid, usually a citrus acid derived from lime, orange or lemon, It is commonly used on fruits or fruit salads to prevent them from browning when their surfaces are exposed to the air. Oxidation takes place very rapidly in many fruits and vegetables. When oxidation takes place the vitamin C is lost in the brown areas.

ACORNS

According to Greek Legend, acorns were a popular food during the Golden Age. Its high carbohydrate content made it an excellent cereal food for the North American Indians. The nut does contain a high level of tannin, which can be removed by soaking them in hot water and changing the water several times. The acorn pulp is then mashed and made into flat-cakes made similar to tortillas.

ADDITIVES (common food)

The following additives and chemicals are some of the more common ones that may be recognized by the general publie found or ones that will easily be found on labels.

The information contained in this chapter pertains only to the more pertinent facts regarding these substances and will not be overly technical. In 2006 over 869 millon pounds of additives were used in the manufacture of food. The USDA and FDA have classified food additives into 32 different categories.

PIZZA

Pizza was not invented in Italy or America! It actually originated in Greece and the original idea was to make an edible plate. The Greeks made a bread trencher so that the toppings would not fall off. They took this food to sourthern Italy where it really took hold and became popular.

Pepperoni is at the top of the list. American consume 300 million pounds on pizza every year. If you placed all the pepperoni pizzas eaten in the United States next to each other they would take up an area the size of 13,000 football fields. The favorite pizza topping in Japan is squid. One of the easiest methods of cutting a pizza is to use a scissors with long blades. Make sure it is sharp and only use it for that purpose. Pizza cutters do work fairly well providing they are always kept very sharp. However, they tend to dull quickly since most are produced from poor quality metal.

CHEF’S HOMEMADE PIZZA

Ingredients:

1          Package active dry yeast
1 1/4    Cups war water (110° – 115°F)
4          Cups all-purpose sifted flour (divided)
1/2       Teaspoon salt
1/2       Teaspoon granulated sugar

To Prepare:

Sprinkle the yeast over the warm water and stir until dissolved then add 2 cups of the flour, salt and sugar. Mix very thoroughly then stir in the balance of the flour. Turn onto lightly floured board and knead until smooth and elastic, which should take about 10-12 minutes. Add additional flour as needed to keep the dough from sticking.

Place in greased bowl and turn dough over to grease top then cover and allow it to rise in a warm location until it has doubled in size, which shoulod take about 30 minutes. Punch down the dough onto a board and knead until all the bubbles are out. Divide in half, roll out each half, pat and stretch over an oiled 12-inch pizza pan.