Types of Foodborne Illness

There are two types of foodborne illnesses - food infection and food intoxication or poisoning. Food infections account for approximately 80 percent of all foodborne illnesses. The microorganisms that are ingested cause an infection by growing in the host’s intestine. Read more »

Garnishing adds color and design to a plate, making it more attractive to the eye. Garnishes are edible items used to decorate food and should generally reflect the flavors of the dish being served. For example, a rosemary sprig would be appropriate for a rosemary-scented meat sauce. Read more »

The highest quality, best-prepared food is shortchanged if the presentation on the plate has not achieved or surpassed the same level of quality. An artistic layout of food items on the plate plays a very important role in winning over and satisfying the diners, Read more »

How much to add? There is no set rule or formula for adding seasoning and flavoring to foods. The freshness of herbs and spices will influence how much should be added, and evaporation of liquid during heating will concentrate what is already present. Read more »

Breading and batters enhance the flavor and moisture retention of many foods. Most foods coated in this manner are deep-fried, pan-fried, or sauteed to give them a browned, crisp outer texture. The flours most frequently used for breading are either wheat or corn based. Read more »