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Your search keyword '"GRAVY industry"' showing total 7 results
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7 results on '"GRAVY industry"'

1. Assessing food safety and associated food handling practices in street food vending.

Author

Lues, JanF. R., Rasephei, MpeliR., Venter, Pierre, and Theron, MariaM.

Subjects
*FOOD quality, *FOOD handling safety measures, *MOBILE food services, *BEEF quality, *CHICKEN industry, *GRAVY industry, *ESCHERICHIA coli
Abstract

Street vendors in the city of Bloemfontein were investigated in order to assess the microbiological quality of the food being sold as well as the level of hygiene conditions under which these food stalls operate. The food samples which were collected included beef, chicken and gravy, while surface samples were taken from the food preparation tables and the hands of the vendors. A structured questionnaire and checklist were used in interviews to determine the status of the vending sites and associated food handling practices. The overall microbiological quality of the foods served by the street vendors was found to be within acceptable safety limits, although the presence of specific microorganisms such as Escherichia coli, Staphylococcus aureus, Salmonella and yeasts is indicative of a degree of ignorance on the part of the food handlers towards proper hygienic practices. [ABSTRACT FROM AUTHOR]

Published
2006
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2. Good Gravy.

Author

Brown, Alton

Subjects
GRAVIES, COOKING, SAUCES, STARCH, GRAVY industry
Abstract

Presents the techniques in making a gravy. Disadvantages of using starch; Strategies in making the mixture of fat and flour; Process of thickening the gravy.

Published
2005

3. Panacea.

Author

Allison, Dorothy

Subjects
*FIRST person narrative, *COOKING, *GRAVY industry, *COMFORT food, *POVERTY & psychology
Abstract

A personal narrative about the pleasures of eating gravy is presented. The author states that gravy is the most memory-laden dish she can remember, and the one that reminds her of the comfort foods of her childhood. She states that she wants her son to appreciate those memories associated both with comfort food and growing up in relative poverty, so he'll associate her cooking with comfort.

Published
2007

4. "Oh, Wilhelmina, Come Back!".

Author

Nye, Bill

Subjects
YOUNG women, GRAVY industry, CHEESE, SELFISHNESS, CAKE, SINGING
Abstract

The article offers the author's insights on asking Wilhelmina, a young woman who edited the gravy department, to comeback and write where she left the cheese and the crackers. The author says that they realized their selfish act and their frequent consideration of her comfort. The author mentions that they miss her smile and her marble cake saying that they learned a lesson since Wilhelmina left. Moreover, the author adds that he wishes to take back bitter words regarding Wilhelmina's singing.

Published
1900

5. Talking turkey (gravy, that is).

Subjects
*GRAVIES, *TURKEYS as food, *DRY mix preparations industry, *GRAVY industry, *COOKING
Abstract

The article presents a comparison of turkey gravy including Knorr Roasted Turkey gravy, McCormick Turkey Gravy, and Boston Market Home Style Meals Roasted gravy. INSET: DID YOU KNOW?.

Published
2009

6. Fired Up!

Author

Lee, Matt and Lee, Ted

Subjects
HOT pepper sauces, SAUCES, HOT pepper sauce industry, SAUCE industry, GRAVY industry
Abstract

A list of the top five hot sauces in the world is presented. It includes Nando’s Peri-Peri Sauce in South Africa, Susie’s Original Hot Sauce in Antigua, Marie Sharp’s Green Habanero Pepper Sauce in Belize, Harissa du Cap Bon in Tunisia and Matouk’s West Indies Hot Sauce in Trinidad and Tobago. Contact information is provided for interested parties.

Published
2007

7. It's all gravy for frozen foods.

Subjects
GRAVIES, GRAVY industry, FROZEN foods
Abstract

The article reports on Tryton Foods Ltd.'s launch of frozen gravy in Yorkshire, England. The gravy has proved to be the fastest growing brand within the static frozen food market with year-on-year growth of 17 percent. It is made from real meat juices in beef and chicken flavors and is available in 400 g packs of frozen cubes.

Published
2005

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