English as a business language

Canning techniques
Water bath canning is appropriate for high-acid foods only, such as jam, jelly, most fruit, pickles, and tomato products with acid added. It is not appropriate for meats and low-acid foods such as vegetables. This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in the pot. Hot water is added to cover the jars. Water is brought to a boil and held there for at least 10 minutes. Different foods require a different length of time under boil; larger jars require longer times.


Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker. A small amount of water is placed in the pressure canner and it is turned to steam. Based on the recipe, the canner is heated until the correct pressure is reached, and the jars left for the appropriate amount of time. The heat is turned off, pressure reduced, canner opened, and hot jars carefully lifted out and placed on an insulated surface (towels, wood cutting board, etc.) and out of drafts to cool.

While it is possible to safely preserve many kinds of foodstuffs, home canning can expose consumers food poisoning if done incorrectly. Safety measures must be taken when performing home canning.

The following methods have been determined to be unsafe food preservation techniques:

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  Open-kettle — Heating food in an open kettle, then pouring into jars, closing with a lid, and not further processing.
  
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  Oven canning
  
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  Dry canning — Processing dry goods or vegetables without the addition of liquids in an oven
  
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  Canning food in a microwave oven, slow cooker or pressure cooker
  
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  Canning powders — alleged preservatives. They do not replace the need for proper heat processing.
  
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  Atmospheric steam canning — Processing with 100°C steam, not under pressure
  
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  Use of vintage style sealing materials such as jars with wire bails and glass caps, or zinc caps with rubber rings.
  
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  Water bath canning method for low-acid foods
  
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  Otherwise correct water bath or pressure canning but processing for too little time, the wrong pressure, or not considering variations in time/pressure due to altitude.
  
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  Re-using one-use seals
  
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  Using cracked or chipped jars
  

Word file:
Can – 1.dəmir qab; 2.konservləşdirmək; 3.bacarmaq, bilmək
Circumstance – hal, vəziyyət, şərait
Appearance – görünüş
Smell – iy, qoxu; iyləmək
Deteriorate – pisləşmək, xarab olmaq, korlamaq
Growth – artım
Invent – icad etmək, kəşv etmək
High-acid food – yüksək turşulu qida
Pickles – şoraba, turşu
Submerge – batırmaq (suda)
Low-acid food – az turşulu qida
Similar – oxşar
Steam – buxar
Surface – səth
Towel – dəsmal
Foodstuffs – qida məhsulları
Food poisoning – qida zəhərlənməsi
Safety – təhlükəsizlik
Pour – tökmək
Liquid – maye
Microwave oven – mikrodalğalı soba
Otherwise - əks halda
Reuse – yenidən istifadə
Crack – çat, çatlamaq


Bread. Bread making technology

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. It is mainly made from dough, which is made mainly from flour and water and usually, salt and yeast are added. Bread is often baked in an oven. Bread can be toasted or used to make sandwiches. The two main types of bread are:

1. Leavened bread is made by adding yeast or other leavening to the dough. Yeast makes the dough rise in bread making. The addition of yeast to the bread explains the air pockets commonly found in bread. Leavened bread can be made into larger loaves baked in an oven. This is the main type of bread eaten in Europe, America, and many parts of Asia.
2. Unleavened flatbread is baked from a dough of water and flour, with no yeast. It is baked in flat rounds like lavash, bazlama, yufka, tortilla or chapati. This type of bread cannot be made thick as it would be too dense to eat. Unleavened bread is eaten throughout the Middle East, Africa, parts of Asia, and as the Central American tortilla. Baking can be done on a metal plate or hot stone, or in an oven.


Gluten-free breads are made using flour from a variety of ingredients such as almond, rice, corn, beans and etc. Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense with little aeration.


The technology of bread making consists of the following stages:
Mixing ingredients, kneading, proofing, baking, cooling.
The color and taste of the bread depend on the kind of flour used and the style of baking. Flour made from the whole grain gives darker bread. Flour made just from the polished wheat grain gives very white bread. Rye and barley flour give darker types of bread. The type of flour also changes how long the bread can be kept before going bad. Some strains of wheat are resistant to fungus, but may not produce bread as tasty as a weaker strain.

Nutritionally, bread is categorized as a source of carbohydrates in the food pyramid. Further, it is a good source of carbohydrates and nutrients such as magnesium, iron, selenium, B vitamins, and dietary fiber.

Culinary uses
Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup; it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments.
Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces; toasted cubes of bread, called croutons, are used as a salad topping; seasoned bread is used as stuffing inside roasted turkey; sweet or savoury bread puddings are made with bread and various liquids; egg and milk-soaked bread is fried as French toast; and bread is used as a binding agent in sausages, meatballs and other ground meat products.
Bread can be packaged in plastic and paper bag.


Some types of bread:

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  Bun is small, usually sweet bread.
  
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  Bagel is ring-shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface. May be boiled in lye.
  
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  Baguette (French bread) is thin elongated loaf, made of water, flour, yeast, and salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.
  
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  Bazlama is flat and circular, average thickness of 2 cm, usually eaten fresh.
  
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  Tandoor bread is a type of bread baked in a clay oven that is called a tandoor.
  
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  Black bread is made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.
  
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  Khachapuri is cheese-filled bread. Different varieties have different shapes and fillings.
  
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  Lavash; soft, thin, dough is rolled out flat, flexible when fresh, easier to use for wrap sandwiches, dries fast and grows brittle and hard, for long storage.