Barbecued Slaw Burgers

Barbecued Slaw Burgers

ounds ground

beef                                                                     

1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw
Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and
brown sugar. Bring to boil; simmer for 2 hours.
Serve on buns with cole slaw.

Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to
cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle
the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool.
Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an
electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook
an additional 30 to 45 minutes in a 300 degree F oven until warm.
Yields 8 to 10 servings.

Barbecue Quesadillas

8 (10-inch) flour tortillas
12 ounces smoked or barbecued meat
2 cups shredded Cheddar cheese
1 cup sautéed red bell peppers, julienne
1 cup sautéed onions, julienne
1 cup sautéed sliced mushrooms
Barbecue sauce
Sauté onions, peppers and mushrooms and place in bowl.
Shred or chop your meat and coat lightly with barbecue sauce.
Preheat nonstick skillet on medium. Spray pan with Pam. Place on tortilla in pan and cover entire
tortilla with layer of cheese. Top cheese with smoked sauced meat and sautéed vegetables.
Cover everything with another tortilla. Spray top of second tortilla with Pam and turn over after the
bottom is browned. When the bottom of the second tortilla is browned, remove from pan and cut
into wedges. Repeat process until all tortillas are used.
Serve on a large platter with salsa, sour cream and guacamole.

Barbecue Pork on Buns

1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6
hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue
sauce, if desired.
Serves 8.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.

Barbecue Frankburgers

1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
In an oblong glass dish, place hot dogs.
Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1
hour.
Serve in hot dog buns.
Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.

Barbecue Burgers

1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream.
Serve on lightly-toasted hamburger buns.

Baked Crabmeat Sandwich

12 slices thin bread, trimmed
and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
Place six slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices
bread, butter side up. Sprinkle with grated cheese. Mix eggs, seasonings and milk together and
pour carefully over bread. Cover and place in refrigerator several hours or overnight. Bake 45
minutes at 325 degrees F.
Serves 8 to 10.

Baked Cheese Sandwiches

12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches
side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let
stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed

Baked Beer Burgers

2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
Preheat oven to 400°F.
Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the
beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste

Avocado Quesadillas

2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season
with salt and pepper.
In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a
rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale
golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread
avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down,
to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

Avocado Monte Cristo

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno
Jack cheese, cilantro and salsa.
Serves 12
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of
bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover
each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating
well. Brown in hot butter, about 2 minutes per side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

Avocado Chicken Melt

4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic
wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to
coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or
until lightly browned. Remove chicken from pan and place in shallow baking pan.
Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350
degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl,
combine yogurt and pepper; serve with chicken.
Yields 4 servings.

Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish
Fry bacon until crisp. Drain on paper towels.
Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and
remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter
bacon over avocado. Cover with remaining bread slices, buttered sides down, and press
together.
Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished
with a lemon twist and parsley sprig.

Avocado and Chicken Tortas

1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife
blade to remove; scoop out pulp with a spoon.
In a small bowl, mash avocado.
To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with
salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and
jalapeño pepper slices. Firmly press tops of rolls on tortas.
Yield: 2 sandwiches

Asian Turkey Burgers

1 pound ground turkey
1 1/3 cups canned French fried onions, divided
1 egg
1/2 cup finely chopped water chestnuts
1/4 cup dry breadcrumbs
3 tablespoons teriyaki sauce
1 tablespoon Frank’s RedHot sauce
2 teaspoons grated fresh ginger
4 sandwich buns
Shredded lettuce
Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce,
hot sauce and ginger. Shape into 4 patties. Broil about 6 inches from heat or grill over medium
heat 10 minutes or until no longer pink in center, turning once.
Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.
Yield: 4 burgers

Fishburgers

1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening
Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions,
bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown
on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.

.Alaska Salmon Salad Sandwich

15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with
pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut
sandwiches into halves or quarters.
Makes 6 sandwiches.

Food handlers require skills and knowledge

All food handlers need to know how the work they do can affect the safety of the food they handle.
The Australian Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements) requires that people who handle food must have the appropriate skills and knowledge for the work they do.
Food handlers need to know:
• how to locate and follow workplace information about their own food handling operations
• how to identify and correct (or report) situations or procedures that do not meet the business’s food safety obligations
• who to report food safety issues to within the business; and
• their responsibilities in relation to health and hygiene requirements.
Training
Everyone working in a food premises is encouraged to be trained in safe food handling. Dofoodsafely, a free online learning program, is a good place to start - go to http://dofoodsafely.health.vic.gov.au.
More information
A range of resources on safe food handling is available on the Department of Health Food Safety Unit website. Go to www.health.vic.gov.au/foodsafety or telephone 1300 364 352.
Local councils can also provide advice about personal hygiene and food handler skills and knowledge.
The National Training Information Service provides information on food safety competencies, industry training packages and registered training organisations

Personal hygiene

An important way to prevent food contamination is to maintain a high standard of personal hygiene and cleanliness.
Even healthy people carry food poisoning bacteria on their bodies. By touching parts of your body, such as your nose, mouth, hair, or your clothes you can spread bacteria from your hands to the food.
Good personal hygiene also makes good business sense. Customers like to see food handling staff who take hygiene seriously and practice safe food handling.
Put yourself in their place and watch how your workmates handle food. Would you want to eat at, or buy food from, your business?
Wash your hands thoroughly
Washing your hands thoroughly is a good way to reduce the chance of contaminating food with bacteria.
Wash your hands with soap and warm water and don’t forget the backs of your hands, wrists, between your fingers and under your fingernails.
Thoroughly dry your hands immediately after you wash them. Always dry your hands with a clean towel, disposable paper towel or under an air dryer, not on a tea towel and never on your clothes.
Wash your hands after:
• going to the toilet
• handling raw food
• blowing your nose
• handling garbage
• touching your ears, nose, mouth or other parts of the body
• smoking
• every break
• handling animals.
If you are wearing disposable gloves change them regularly, in the same way you would wash your hands regularly if not wearing gloves. Wash and dry your hands before putting on gloves.

Prevent food poisoning by practicing good personal hygiene

􀀻 Thoroughly wash and dry your hands before handling food, and wash and dry them again frequently during work.
􀀻 Dry your hands with clean towels, disposable paper towels or under an air dryer.
􀀻 Never smoke, chew gum, spit, change a baby’s nappy or eat in a food handling or food storage area.
􀀻 Never cough or sneeze over food or where food is prepared or stored.
􀀻 Wear clean protective clothing, such as an apron.
􀀻 Keep your spare clothes and other personal items away from where food is stored and prepared.
􀀻 If you have long hair, tie it back or cover it.
􀀻 Keep your nails short so they are easy to clean, and don’t wear nail polish as it can chip into the food.
􀀻 Avoid wearing jewellery, or only wear plain banded rings and sleeper earrings.
􀀻 If you have cuts or wounds, make sure they are completely covered by a waterproof wound strip or a bandage. Use brightly coloured wound strips, so they can be seen easily if they fall off.
􀀻 Wear disposable gloves over the top of the wound strip if you have wounds on your hands.
􀀻 Change disposable gloves regularly.
􀀻 Advise your supervisor if you feel unwell and don’t handle food.

بحث مهم عن المطبخ

النظافة الشخصية

1-يجب ان تغسل  يديك دائما

-بعد الخروج من الحمام

-بعد استخدام الطعام النىء

-بعد القاء القمامة

- بعد لمس الوجة او الشعر

- قبل بدء العمل

- بعد تناول الطعام او بعد اوقات الراحة

2- يجب تغطية اى جروح اوقطع فى الجلد

3-يجب ارتداء ملابس نظيفة دائما

4-يجب تغطية شعر الراس

5- خلع اى حلى

6- عدم الندخين فى غرف الطعام

7-عدم السعال او العطس باالقرب من الطعام

8- عدم الاكل اثناء التعامل مع الغذاء

9- الحفاظ على نظافة الاظافر وقصرها

10- استخدام الماء الساخن والصابون لغسل اليدين

*ضبط الحرارة

1-حفظ الطعام البارد تحت 5 درجات مئوية

2- حفظ الطعام المثلج تحت -18 درجة مئوية

3- عدم ترك الطعام فى درجات الحرارة العادية

4- طبخ الطعام حتى يصل جزئة الداخلى ل72 درجة مئوية على الاقل

5- اعادة طبخ الطعام حتى يصل جزئة الداخلى ل82 درجة مئوية

6- عرض الطعام الساخن فى بان ماريى او فى اطباق كبيرة ساخنة

7- عرض الطعام الساخن فى درجات حرارة فوق 63 درجة مئوية

8- عرض الطعام البارد على الثلج او على منضدة باردة

9- عرض الطعام البارد تحت 5درجات مئوية

10- حماية الطعام المعروض عن طريق تغطيتة او استخدام الحاجز الوقائى(سنيزى سكرين)

سامى السباعى

الخبز البلدى

المقادير

1 ملعقة صغيرة خميرة كيماوية
1/2 2 كوب ماء دافئ
1/2 2 كوب دقيق قمح ( أسمر )
1 ملعقة كبيرة ملح
3 كوب دقيق ( أبيض )
1 ملعقة كبيرة زيت زيتون

الطريقة
- تُذاب الخميرة في الماء الدافئ وتُترك لمدة 5 دقائق حتى تتفاعل، ثم يضاف إليها دقيق القمح ( الأسمر ) تدريجياً، مع التقليب باستخدام ملعقة خشبية.
- تُغطى وتُترك في مكان دافئ لمدة 3 ساعات على الأقل حتى تختمر.
- يُخلط الملح والدقيق ويُضاف تدريجيا للخميرة. مع مراعاة استعمال كوبان ونصف من الدقيق. يُضاف نصف الكوب المتبقي من الدقيق تدريجياً إذا لزم الأمر.
- يُضاف الزيت ويخلط جيداً مع العجن باليد لمدة 25 دقيقة حتى نحصل على عجين من كتلة واحدة متماسكة.
- يُغطى العجين ويُترك في وعاء مدهون بالزيت لمدة ساعتين ليختمر أو حتى يتضاعف حجمه.
- يُقسم العجين إلى كرات ثم يُفرد ويُمد بالضغط عليه بالنشابة ليشكل دوائر قطرها حوالي 16 سنتيمتر وسمكها 2/1سنتيمتر.
- يُرص في الصاج ويُخبز في فرن حرارته 250 درجة مئوية، لمدة 5 دقائق أو حتى تمام الخَبز.

يُمكن طهي العجين في مقلاة لمدة دقيقتين لكل جهة، عوضاً عن خبزه في الفرن.

Personal hygiene for people working with food

Information for food premises

Don’t let your food turn nasty!

Food poisoning is a serious health problem. It can cause severe illness and even death.
Food poisoning can seriously damage the reputation of a business, damage the reputation of the food industry, and damage the jobs of many workers.
As a person who handles food – whether you are a kitchen hand, a food process worker, a shop assistant or a waiter – you have an important responsibility to handle food safely. So:
• protect other people from getting sick
• protect your reputation in the food industry
• protect your business, and
• protect your job.
Victorian and Australian food safety laws are designed to ensure that food that is sold is safe to eat and free of any contamination.
All Victorian businesses and organisations that make, display, transport or prepare food for sale must comply with the national Food Safety Standards and Victorian food laws. This includes following requirements that apply to certain classes of food premises, that is:
Class 1 and 2
• Follow the business food safety program
• Follow the advice given by the food safety supervisor, unless your premises is exempt.
Class 3
• Complete the required basic records about your food handling practices and keep them onsite.
Your council will advise you about the class of your food premises.