Convenience food

1. CONVENIENCE FOOD OR HOME- MADE FOOD COMENIUS MULTILATERAL SCHOOL PARTNERSHIP PROJECT EAT SMART This project has been funded with the support from European Commision . This puplication reflects only the viws of the author , and the commision can not be held responsible for any use which may be made of the information contained there in.

2. Convenience food is commercially prepared food designed for ease of consumption .

3. Bread , cheese , salted foods have been sold for long years . Other kinds were developed with improvements in food technology .

4. Convenience foods and fast foods are similar , because the development of both occurred to save time in the preparation of food .

5. Canned food was developed in the 19th century , for military use , and became more popular during World War I . Experience in World War II contributed to the development of frozen foods and the frozen food industry .

6. Many of these products designed for storage longevity and ease of preparation in the battle field .

7. Following the war , some of these companies created new freeze - dried and canned foods for home use .

8. TYPES OF CONVENIENCE FOODS Convenience foods can vary by country and geographic region . Convenience foods can include products such as candies

9. beverages such as soft drinks , juices , fizzy drinks and milk ,

10. processed meats and cheeses canned products

11. Additional convenience foods include frozen pizza, chips , cookies and many others ….

12. Criticism on convinence foods Due to concerns about obesity and other health problems , some health organizations have criticized the high fat , sugar , salt, preservative and additive content that is present in some convenience foods .

13. On the other hand , several groups have criticized the environmental harm of single serve packaging due to the increased usage of plastics that contributes to solid waste in landfills .

14. FAST FOOD or HOME-MADE FOOD Nowadays fast food and convenience food are more popular than home made food . A reason for this is that home - made food needs more time until it gets ready . On the other hand , Home - made food is much healthier than fast food .

15. Eating at home allows you to customize the portion size as necessary. Eating homemade foods let you add in more fresh fruits and vegetables to your diets.

16. Preparing food at home allows you to be more economical with your money . You can also use healthier cooking methods and healthy ingredients when making your own meals .

17. SOME HOME- MADE SOUPS PREPARED AROUND ANKARA Chicken soup , vegatables soup , yoghurt soup , tarhana soup

18. Some traditional home - made main course foods produced with rice and meat rich in protein and carbohydrate .

19. Some kebabs combined with salad and rice rich in protein, vitamin and carbohydrate

20. Some home - made bread prepared from brown wheat rich in nutritiun elements

21. Some special home made food called ‘BÖREK’ prepared with spinach and cheese .

22. Some home - made cookies prepared with carrot , grape , flour and honey .

23. Some traditional Turkish drinks Home - made cherry juice , home - made grape juice , Home - made Ayran , Turkish tea and Turkish coffee

24. FOOD PROCESS AND CONSERVATION TECHNIQUES The main goal of all the techniques is to keep the food eatable by preventing them from some microbiological and enzymatical factors . Turkısh people use vegatables and fruits both fresh during the season , and they also use them by storaging .

25. CONSERVATION BY COOKING CONSERVATION BY FREEZING HERE ARE SOME OF THE CONSERVATION TECHNIQUES

26. CONSERVATION BY VACUUMING CONSERVATION BY DRYING

27. CONSERVATION BY FUMING

28. CONSERVATION BY APPLYING SOME CHEMICALS AND SPICES

29. PROJECT STUDENTS ARE ARE READY FOR PREPARING SOME HEALTHY HOME MADE FOODS

30. INGRIDIENTS FOR PREPARING HOME MADE TARHANA SOUP Some green pepper , some red pepper , some parsley , some yoghurt , some onions , some tomatoes , some flour , some spices .

31. CHOPPING THE INGREDIENTS

32. COOKING THE INGREDIENTS

33. MASHING THE COOKED INGREDIENTS

34. ADDING OTHER INGREDIENTS SUCH AS YOGHURT AND SALT AND SOME SPECIES

35. ADDING THE FLOUR FOR PREPARING DOUGH

36. PREPARING THE TARHANA DOUGH AND KEEP IT WAIT FOR A WHILE FOR FERMENTATION

37. PREPARING SMALL PIECES FOR DRYING

38. HERE IS TURKISH HOME-MADE TARHANA AND TARHANA SOUP

39. ‘’ERİŞTE ‘’ HOME- MADE TURKISH STYLE MACORONI- INGREDIENTS (SOME FLOUR,SOME EGGS AND SOME SALT)

40. PREPARING THE DOUGH

41. PREPARED DOUGH

42. SHEETING THE PREPARED DOUGH

43. CUTTING THE DOUGH INTO SLICES

44. SLICED SHEETS

45. CUTTING THEM FOR MAKING SMALLER PIECES

46. KEEPING HOME MADE TURKISH STYLE MACARONI TO DRY

47. DIFFERENT TEYPS OF MACARONI PREPARED FROM DIFFERENT VEGATABLES SUCH AS CARROTS OR SPINACH

48.   Home - made noodle Protein:14,19 Fat :4,5 It was determined that home made noodle is rich with protein and fat compared with convenience noodle . One of the most important factors for the result is that home made noodle is made of using much more eggs and quality ingredients . Convinence Noodle Protein:10,21 Fat :3,05 Here are some analaysis results

49. Home - made tarhana Protein %: 13,67 Fat %:4,1 Convenience tarhana Protein:11,87 Fat :4,05 The result is the same in comparing home - made tarhana and convenience tarhana. The reason is the same . Ingredients with high quality .

50. THANKS FOR YOUR ATTENTIONS