Menu project Assignment Example | Topics and Well Written Essays - 750 words

Menu project - Assignment Example chopped fresh seeded red chili 1 bunch of fresh basil with its leaves picked and stalks chopped 2 cloves 1 tablespoon of coriander seeds 1 teaspoon of freshly ground black pepper ? cup red wine vinegar ? cup of soft brown sugar Sea salt Directions Place the vegetables, ginger, chili, basil stalks, olive oil, coriander seeds, cloves and garlic in a saucepan. Stir the mixture often while cooking in moderate heat for 10 to 15 minutes until it softens, seasoning these mixtures with a pinch of salt and the pepper. Add the tomatoes and 1? cups of cold water and bring this to boil, gently simmering it until it reduces almost half fold. Add basil leaves and using a hand blender, whiz the mixture before pushing twice through a sieve. Put this sauce in a pan and add the vinegar and sugar. Heat the pan allowing the mixture to simmer until it thickens. The seasoning can then be corrected to taste. The now ready ketchup (see Appendix I) will then be introduced to jars and allowed to cool before t ightening the lid. Store the ketchup refrigerated for up to six months. Ingredients Comparison This homemade ketchup contains no artificial ingredients or preservatives. All the ingredients are natural. Even Heinz tomato ketchup is made of natural ingredients but uses them in their processed form (Heinz, 2013). Additionally, in both tomato ketchups, vinegar has been used as the tenderizer. Even so, it would be important to note that its tomatoes come as concentrate and not in the natural form as harvested from the farms. The production of tomato concentrate involves artificial processes and preservation that could therefore nullify the claim against incorporation of artificial ingredients. Most of the other ingredients including onion powder and garlic powder would also have undergone processing hence affirming the reservation on naturalness of Heinz tomato ketchup ingredients. The homemade tomato ketchup largely depends on the tomato for flavoring though pepper and coriander also p lay an important role in flavoring. On the other hand, Heinz tomato ketchup includes various undisclosed natural flavorings in addition to the undisclosed spices. Comparison of Eating Quality Both the homemade and Heinz tomato ketchups have almost the same viscosity. Even so, the homemade ketchup has a rougher texture and tastes salty due to the salt used as preservative (Williams, 2011) than the Heinz ketchup whose smoothness is even and tastes more artificial. The Heinz variant appears deep red more than the homemade tomato ketchup which tends to appear more of orange (see Appendix I and Appendix II respectively). This appearance could vary greatly depending on the kind of tomatoes used, with very ripe tomatoes giving deeper color than the slightly ripe ones. Whereas the color of Heinz tomato ketchup remains stable over its shelf life, the homemade tomato ketchup seems to fade in color over time. The shelf life of homemade tomato ketchup kept in normal clean containers would be 3 months and 6 months if kept in sterilized containers, both refrigerated (Hornby, 2009). The Heinz tomato ketchup on the other hand has a shelf life of up to 15 months. Conclusion Homemade tomato ketchup gives the assurance of the naturalness of the ingredients noted to have medicinal value such as celery noted to be an

Bioaccummulution Essay Example | Topics and Well Written Essays - 250 words

Bioaccummulution - Essay Example One of the foci in the issue of bioaccumulation is the lack of intensive research and accumulated knowledge specifically in terms of the bioaccumulation of hazardous chemicals and their long-term effects in humans. One of the main reasons for the said lack of knowledge and efforts for research is the fact that the understanding of the concept is â€Å"superficial† which means humans are detaching themselves to what is happening in the aquatic ecosystem though there is a great probability that the effects of accumulated toxic materials would be more potent for terrestrial organisms. The superficial view on bioaccumulation lessens the impact and the urgency for in depth study. In addition, as explored by the study conducted by Kim and Kim, the concept is at a certain degree lost in translation specifically in non-English speaking nations. This is also related to the issue that the lack of in depth exploration on the subject causes educational institutions to disseminate misconce ptions that can cause escalation of more misconceptions to students as well as the other members of the general population (Kim and Kim, 2013). Gobas, F.A.P.C., Mackintosh, C.E., Webster, M.I., Parkerton, T.F. and Robillard, K. (2003). Bioaccumulation of Phthalate Esters in aquatic food-webs. The Handbook of Environmental Chemistry, 3 (Q): 201-225. Doi: