Sisa panganan
Sisane panganan yaiku panganan sing isih durung dikonsumsi ing pungkasan panganan sing mengko dipangan. Sisa sing ora bisa dipangan kaya balung dianggep sampah, ora turahan.
Panganggone sisan gumantung saka panganan sing dipangan, pilihan restoran, lan budaya lokal. Sisa saka panganan ing omah asring dipangan mengko. Iki difasilitasi dening lingkungan pribadi lan kenyamanan kontainer sing adhem lan kulkas . Wong bisa uga mangan turahan langsung saka kulkas, digawe panas maneh, utawa digunakake minangka bahan kanggo nggawe sajian anyar.
Masakan turahan besut
Piring anyar digawe saka turahan umume kanggo masakan donya. Wong akeh nggawe masakan kasebut sadurunge ana kulkas lan kontainer sing bisa dipercaya. Kajaba njupuk nutrisi saka balung sing ora bisa dipangan, stok lan kaldu nyedhiyakake dhasar kanggo sisa sisa sing cilik banget kanggo dadi panganan dhewe. Casseroles, [1] paella, nasi goreng, [2] pai Shepherd, [3] [4] lan pizza uga bisa digunakake kanggo tujuan iki, lan bisa uga digawe kanggo nggunakake sisa turah. Antarane mahasiswa universitas Amerika, sisa pizza dhewe wis entuk pinunjul klompok tartamtu, nganti ditawakake Layanan Keselamatan lan Inspeksi Panganan USDA, minangka tips pertama ing "Tips Keamanan Pangan kanggo Siswa Sekolah" dening Louisa Graham, [5] diskusi babagan bebaya mangan pizza sing durung seger. [6]
Sisan bagean besut
Sisane duwe pengaruh gedhe marang konsumsi panganan, utamane ukuran bagean. Ukuran bagean wis saya tambah. [7] Umume, turahan panganan duwe pengaruh positif lan negatif, gumantung saka kebiasaan mangan wong sing isih ana. Kanthi paningkatan ukuran bagean, bisa ditemokake pemahaman jumlah asupan sing dianggep wong tartamtu. Contone, bagean sing luwih cilik biasane nyebabake konsumsi sing luwih cilik, nggawe wong percaya yen durung cukup mangan lan kena pengaruh negatif marang pola makan. [8] Sabanjure, bagean sing luwih gedhe nyebabake turah sing luwih akeh, dene bagean sing luwih cilik nyebabake turah sing sithik. Liwat riset ekstensif, salah sawijining faktor bobot awak sing paling pengaruh yaiku sisa panganan lan jumlah konsumsi sing tambah akeh. [9]
Referensi besut
- ↑ Smith, Andrew F., èd. (2004). Oxford Encyclopedia of Food and Drink in America. Vol. 1. New York: Oxford University Press. kc. 194.. "With the addition or subtractions of leftovers or inexpensive cuts of meat, the casserole is flexible and economical in terms of both ingredients and effort." (As quoted in Olver, Lynne (2007-06-03). "Food Timeline history notes: ambrosia to corn bread". The Food Timeline. Dibukak ing 2007-06-05.)
- ↑ Olver, Lynne (2006-08-06). "Food Timeline--history notes: Asian-American cuisine". The Food Timeline. Dibukak ing 2007-06-05.
Fried rice and noodle dishes with vegetables are likewise ancient. They were typically composed of leftover ingriedents and cooked in woks.
- ↑ Mrs Beeton's Book of Household Management by Isabella Beeton, 1861.
- ↑ Cassell's New Universal Cookery Book by Lizzie Heritage published by Cassell and Company, 1894
- ↑ "Food Safety Tips for College Students". 16 June 2013. Dibukak ing 10 November 2014.
Perishable food should never be left out of refrigeration more than 2 hours. This is true even if there are no meat products on the pizza. Foodborne bacteria that may be present on these foods grow fastest in the "Danger Zone" (temperatures between 40 and 140 °F) and can double in number every 20 minutes.
- ↑ "Cold pizza: friend or foe? Food safety in your residence hall". Georgetown University Health Education Services. 2003. Diarsip saka sing asli ing 10 March 2012. Dibukak ing 2010-05-12.
If a food has been out of the refrigerator for more than two hours, then it is considered unsafe and should be thrown out.
- ↑ Krishna, Aradhna (March 2019). "Out of proportion? The role of leftovers in eating-related affect and behavior". Journal of Experimental Social Psychology. 81: 15–26. doi:10.1016/j.jesp.2018.08.005.
- ↑ Krishna, Aradhna (March 2019). "Out of proportion? The role of leftovers in eating-related affect and behavior". Journal of Experimental Social Psychology. 81: 15–26. doi:10.1016/j.jesp.2018.08.005.
- ↑ Krishna, Aradhna (March 2019). "Out of proportion? The role of leftovers in eating-related affect and behavior". Journal of Experimental Social Psychology. 81: 15–26. doi:10.1016/j.jesp.2018.08.005.