Food Preparation in Rica Peralejo Wedding

Don't be fooled by the title of this post. I have nothing to do with Rica Peralejo's food preparation in her wedding. The title is written that way to jive with the blog's title.

I just want to be noticed because I want to post here a picture of Rica who is my idol since she was still in her teens.

She is so beautiful and I still respect her even though she tried doing some bold movies before. Congratulations Rica!

The MMA Pound For Pound Tips

This blog has gone way way far from it's initial niche. First, I actually intended this blog to support my recipe blog but then I decided to better use this blog to support my other sites as well. So this blog is now in the "anything goes" niche since it is supporting all my sites that needs to rank in the SERPs.

This post is going to support my entry to the ongoing SEO contest sponsored by Promo Junkie with the key "MMA Pound For Pound". The contest has already started for more than one month now and I have just started making links to my site. But anyway, the contest is going to end by March so there is still more than a month that I can optimize my entry.

My entry's url is http://oestsetnoc.supersized.org/archives/31-MMA-Pound-For-Pound.html and is currently in the 38th place. A little more links I think, it would then land in the top 20 which is my goal.

Kim Chiu Should Read This Blog

Kim Chiu should read this blog. Yes, proper food preparation should be taken seriously so that our body will be well nourished. Kim is so skinny and she needs proper diet to improve her body.

She is growing into a fine woman and one of her concerns should be the nourishment of her body. She needs to improve her vital statistics to be at par with the sexy actresses in the industry.

Isn't she very awkward in that dance position?

Oes Tsetnoc Tips

This post has nothing to do with food preparation. These are SEO tips for the "oes tsetnoc" International SEO Contest sponsored by promo junkie webmasters forum.

In the off-page optimization, the backlink is the most powerful weapon for a website to rank well in the SERPs. Article writing is the most effective way to do this. Write a lot of articles then submit them to different article submission websites or ask some friends to make a review of your site. This is what I am doing now. I am writing an article about my friend's entry and crated a link to his site from this post.

Through this way, a "vote" has been added to my friend's website when Google crawls and collects link information for this post.

Purchasing of Food

With the present difficulty of earning a living and with food expenses topping the family's overall budget, it is of prime importance that purchasing food should be done judiciously. Hereunder are some guidelines that should be observed when making food purchases:

1. Check the supplies on hand and prepare an inventory of these.
2. Using the inventory prepared as the basis, make a market list of supplies that should be bought.
3. Select the market/grocery/store where the food purchases will be done. Consider their location, service and food prices.
4. Shop at a time when the shopping place is not very crowded.
5. Examine th efood labels. Look for such information as number of servings, ways of preparing and storing and expiry date. Compare different brands for cost per weight and quality.
6. Buy locally produced foods whenever possible.
7. Buy foods that are in season. They are fresher, cheaper and are easily available.
8. Buy in amounts that can be used readily and stored easily.
9. Take advanage of new foods in the market. Promotional sales done by food companies to introduce new products provide big savings to food shoppers.
10. Buy by weight rahter than by measure or number.
11. When going from one section of the market to another, buy everything needed in the particular section so as to avoid useless returning back and wasteful expenditures of time and effort which case fatigue on the marketer.

When preparing the market list, the following reminders should be taken into consideration:

1. Use the food inventory to check on existing supplies and those that are needed to be bought. Check also the leftovers in the refrigerator.
2. Plan a weekly menu. List the food item called for in the menu.
3. Consollidate the items needed as follows:

- Beef

- Pork

- Chicken

- Eggs

- Vegetables

- Fruits

- Groceries

- Miscellaneous

Food Storage

Prompt care and proper storage are needed as soon as foods are brought home from the market. Included in these are meat, eggs, milk, butter, cheese, fresh vegetables and fruits which should be stored in the refrigerator.

Meats and fishes should be plased in the freezer of meat keeper; vegetables and fruits at the lower compartment called the vegetable keeper; eggs on the egg rack; butter and cheese on the butter/cheese rack which is ususally behind the door of the refrigerator.

Frozen foods should not be allowed to thaw and then refrozen. When thawed, cooking should follow immediately.

Staple foods like rice, flour, coffee, tea, legumes, potatoes and sweet potatoes or camoe will keep their quality when stored in a cool, dry place.

Food Preparation

It is often said that food preparation is both a science and an art. It is a science when preparing foods because scientific principles should be observed.

Among these are:

1. Vegetables and fruits should be washed before paring, peeling and cutting them up to conserve the water soluble nutrients.
2. Food colors can be retained if teh cooking vessel is covered during cooking.
3. Overcooking should be avoided to conserve the heat soluble nutrients.
4. Foods regardless of cost but belonging to the same food groups may take each other's place in the menu depending on the family's food bufget.
5. Tubers or root vegetables need more time to cook thatn leafy vegetables.

That food preparation is an art is evident in the following:

1. The same food items may be prepared and served in a variety of ways depending on the artistry of the one who is doing the food prepation and service.
2. Desserts, salads and drinks add color and texture to make meals more pleasing to the eyes.
3. Some vegetables may be cut up for decorative effects. Examples of these are carrots, tomato and peeper flowers.
4. Desirable combinations contribute to the elegance and acceptability of some foods. Among the nutritious daily food combinations are:

• Lunch: Ground pork, Omelet, Shellfish, Pork cubes, Casserole dish, fish and Beef bones.
• Supper: Fish, Beef, Legues, Chicken, Omelet, Shellfish and Ground beef.

For snacks, acceptable combinations are:

- Pancit palabok, sotanghon or dinuguan with puto

- mami with siopao

- bibingka, kesong puti and tea

- champorado with fried dilis

- suman with mango

- arroz-caldo with pork and tokwa

- Ukoy with halu-halo

- sandwich with cold drink

Food preparation requires mastery of common weights and measures which are a must in following recipes. These ae:

1 tablespoon (tbsps. of T) = 3 teaspoons (tsp. or t)

1/4 cup (c) = 4 tbsp.

1/3 cup = 5 tbsp plus 1 t

1/6 T = 1 c

1 c = 8 ounces (oz)

1 pint = 2 c

1 quart (qt.) = 4 c

16 cups = 1 gallon

16 oz = 1 pound (lb)

Following a recipe requires also a knowledge of these steps:

1. Read and understand the recipe.
2. Assemble all the ingredients and utensils needed.
3. Make all measurements using standard cups and measures.

- flour, sugar, salt and other and otehr dry ingredients should be overflowing in cups or measuring spoons and tehn levelled off with a straight edge knife or spatula.

- Sift flour before measuring to incorporate air. This will make the products lighter and fluffer.

- Pack down sugar firmly into the measuring cups and level off with a spatula or straight edge knife.

- When measuring liquids, use standard graduated measuring equipment such as glass cups and graduated measuring spoons. Pitch cup on level surface and read at eye level.

- In measuring fat which is stored in teh refrigerator, bring first to room temperature then press firmly into measuring equipment and level off when overflowing.

4. Execute the steps closely as called for in the recipe.

5. Clean up while working. Keep a damp cloth close at hand for wiping. Clear off work area with used pots and pans and other paraphernalia used in food preparation.