Food Management

Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation. The food service industry relies heavily on a number of different managers to supervise each aspect of the process to ensure the quality, taste, and safety of any food served or sold to the general public is healthy and in compliance with local standards. Because of the broad range of tasks involved with food management, there are many different career options for anyone who is interested in working with food of any type.
When many people think of food management, their minds immediately turn to the food service industry. Essentially, food service seeks to make sure that any food sold to businesses or individual consumers meet strict quality regulations. Within this capacity, food inspectors may be responsible for making sure preparation facilities are clean and free of contamination, as well as make sure that both raw and packaged foods are stored in an area that is safe and at the proper temperature as they await shipment to customers.
Food service inspectors labor in food processing plants to ensure all packaged foods are prepared according to standards and are readied for shipment in a manner that will keep the food fresh all the way to its destination. Upon delivery, other inspectors will go through the delivered foods and make sure there was no damage during transport that could impact the quality and freshness of the food.
The process of food management continues with the preparation of meals that are served to the general public. An expert food manager will know how to organize a commercial kitchen to best advantage, how to store foods properly, and how to determine if food is not fresh enough to use in the preparation of any recipe. A manager in this capacity may be a chef at a local restaurant, or be a member of the hospitality management team at a hotel. To a degree all members of the kitchen staff are also considered part of the food management team, as they work closely with the food and the preparation of menu items.
Along with hotel and restaurant jobs, food management also involves making sure that food past its prime is not sold in supermarkets. Many packaged foods today are stamped with a date that indicates when the product should be used by. It is not unusual for manufacturers of items such as packaged cereals to routinely send quality inspectors around to make sure their items do not remain on supermarket shelves past those dates. Doing so helps to ensure that consumers have access to packaged food that is at its best in terms of freshness and taste.
Anyone who works with food can be said to engage in the task of food management. Even in the home, people who are tasked with preparing meals will evaluate the quality of food on hand, discard items that are no longer fresh, and seek to prepare meals that are tasty as well as visually appealing. In addition to minimizing the risks associated with consuming foods that are past their prime, the attention to the actual preparation and presentation also help to make consumption a more pleasant experience.

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Lemon,popular kitchen fruit

Lets meet lemon-
 The lemon is a evergreen small tree.its native to Asia, and the tree's ellipsoidal yellow fruit.all over the world,lemon is a common ingredient of many cooking,making juice & so on. The fruit's peel, pulp and juice, especially the zest, are used as foods. The lemon contains about 5%-6% citric acid, which makes its taste sour.Lemon leaves are also used in cooking. For lemonade drinks lemon juice is a must choice.

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orange,juicy

Introduction
An orange is a type of citrus fruit which people often eat. Orange juice is an important part of many people's breakfast. Oranges are rich in vitamins vitamins, especially vitamin C.Orange grew first in Asia but now grows in many parts of the world. sweet oranges are eaten & loved by peoples all over the World.One type of sweet orange is called the "blood orange".some parts of red orange looks as they have blood in them.Its fragrance is so refreshing too.

Oranges are round shaped & orange tree can reach 10 metres high. Orange trees have dark green shiny leaves and small white flowers with five petals. The flowers smell very sweet which attracts many bees.

Tear off orange-
An orange has a tough shiny orange skin. Inside the skin,there are some segments, which include thin tough skins that helps to hold together many little sections with yammy juice inside. Usually there are ten segments in each orange, but sometimes segments are more.Usually each of the segment contains seeds which known as "pips".yap, orange trees are grown from these pips.

Health benefits of Orange-

• Nutrients in oranges are plentiful and diverse. The fruit is low in calories, contains no saturated fats or cholesterol, but is rich in dietary fiber, pectin, which is very effective in persons with excess body weight. Pectin, by its action as bulk laxative, helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer causing chemicals in the colon. Pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding to bile acids in the colon.
• Oranges, like other citrus fruits, is an excellent source of vitamin C (provides about 60% of DRI); Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood.
• Orange fruit contains a variety of phytochemicals. Hesperetin and Narigenin are flavonoids found in citrus fruits. Naringenin is found to have a bio-active effect on human health as antioxidant, free radical scavenger, anti-inflammatory, and immune system modulator. This substance has also been shown to reduce oxidant injury to DNA in vitro studies.
• Oranges also contain very good levels of vitamin A, and other flavonoid antioxidants such as alpha andbeta-carotenes, beta-cryptoxanthin, zea-xanthin and lutein. These compounds are known to have antioxidant properties. Vitamin A is also required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural fruits rich in flavonoids helps body to protect from lung and oral cavity cancers.
• It is also a very good source of B-complex vitamins such as thiamin, pyridoxine, and folates. These vitamins are essential in the sense that body requires them from external sources to replenish.
• Orange fruit also contains a very good amount of minerals like potassium and calcium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure through countering sodium actions.

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Watermelon,summer fruit

Introduction.

Watermelon (Citrullus lanatus) may be round or oblong in shape. It has a smooth skin and may vary in
colour from light green to dark green. Some varieties have stripes. The flesh may be white, creamy
yellow, pale red, red or dark red. Watermelon flesh is juicy and crunchy. It consists of 90% water.
Their seeds are usually black and embedded in the fruit. There are seedless varieties as well.

Watermelon varieties fall into three broad classes based on how the seed was developed:
open-pollinated, F1 hybrid and triploid (seedless).

Scientific name.

Citrullus lanatu

Benifits.

CONTAINING vitamins & there benifits are as follow-

• Vitamin A found in watermelon is important for optimal eye health and boosts immunity by enhancing the infection-fighting actions of white blood cells called lymphocytes.
• Vitamin B6 found in watermelon helps the immune system produce antibodies. Antibodies are needed to fight many diseases. Vitamin B6 helps maintain normal nerve function and form red blood cells. The body uses it to help break down proteins. The more protein you eat, the more vitamin B6 you need.
• Vitamin C in watermelon can help to bolster the immune system's defenses against infections and viruses and can protect a body from harmful free radicals that can accelerate aging and conditions such as cataracts.
• A two-cup serving of watermelon is also a source of potassium*, a mineral necessary for water balance and found inside of every cell. People with low potassium levels can experience muscle cramps.

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Mango,king of fruits

Introduction to Mango:

Here we go, lets meet the king.The king with a kingdom that covers almost the whole world.Yes,i am talking about mango.The king of fruits.A fruit that is juicy,yammy,delicious,healthy,beautiful that means a complete package of eatable blessing from almighty Allah.Here at this post we will learn various things on mango.Lets start with the history of mango.

Mango history:

Mango,the king of fruit is originated in southeast Asia mainly in eastern India & parts of Bangladesh and it has been grown for more than 5,000 years.so, the history of mango suggests that its a pretty old but, still very popular fruit.At near 16th century the Portuguese first introduced mango to Africa, who did the same job for Brazil in 1700s.It reached Mexico in 19th century then to America.Now, every year the worldwide production of mango exceeds 17 million metric tons a year.

Scientific classification of mango:
Complete scientific classification of mango is as follow-
Kingdom           :Plantae
 Subkingdom     :Tracheobionta
  Superdivision  :Spermatophyta
    Division         :Magnoliophyta

     Class             :Magnoliopsida
       Subclass      :Rosidae
         Order         :Sapindales
           Family     :Anacardiaceae
            Genus     :Magnifera
              Species :Magnifera Indica L.


Nutritional Value of Mango:

One medium sized mango comprises of: 

• Calories - 107-108
• Protein - 0.84 g
• Carbohydrate - 28 g
• Total Fat - 0.45 g
• Sodium-3mg
• Fiber - 3 g
• Vitamin A - 6425 IU
• Vitamin C - 45.7mg
• Magnesium - 18 mg
• Sugar-24g
• Potassium - 300 mg
• Calcium - 20 g
• iron-1g
• Cholesterol - 0 g
• Saturated fat - 0 g 

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