Importance of serving hot food Menu planning is the pivot of the food preparation operations in the marine industry. It is an advance plan of a dietary pattern, over a given period. The Menu is the summary of food dishes, designed to fulfil the nutritional needs of the crew. It is planned with a lot […]
Reducing wastage of food Why it is so Important to Reduce Food Waste? When we waste food, we also waste all the energy and water it takes to grow, harvest,transport, and package. By reducing our waste, we are conserving our limited naturalresources. By taking steps to reduce our energy intake, we contribute to a healthier
Importance of serving hot food Life aboard a cargo ship is physically demanding and mentally taxing. Crew members work in challenging environments, often enduring long hours, harsh weather conditions, and physically strenuous tasks. Among these conditions, the quality and temperature of the food served onboard are not mere comforts—they are essential elements of crew welfare,
Dangerous Food Safety Mistakes to avoid During our constant attempt to stay safe and healthy—a simple mistake in how we handle or prepare food can lead to serious consequences. Just a small number of harmful bacteria, like Salmonella, in undercooked food can cause food poisoning. Even tasting food contaminated with botulism toxin can lead to
The Science Behind Food Flavours Food is more than just fuel for physical health — it plays an important role in morale, comfort, and overall wellbeing. Ever wondered why freshly baked bread smells irresistible, or why food tastes dull when you have a cold? The answer lies in the science of flavour, which is a
Frozen vegetables are a convenient, nutritious, and most dependable way to store vegetablesfor extended duration. Frozen vegetables are a great substitute, when we don’t have accessto fresh produce due to various reasons. Benefits of Frozen Vegetables … Nutritional Value: Frozen vegetables are typically frozen shortly after being harvested,which helps preserve their nutrients. In some cases,
Greetings from Oceans Gourmet !!! On a routine basis, the catering superintendents visit vessels to interact with the galley team, do a general hygiene check, interact with the crew and take feedback & suggestions on food. During recent visits, it has been observed on few occasions, that the frozen meat is kept in the sink
Few practices to prevent food poisoning from raw eggs… Store refrigerated at 40°F / 5°C or colder. Discard cracked eggs. Cook until both the yolk and white are firm. Cook egg dishes (Bhurji, Omelette, Frittata, Quiche) to a safe internal temperature. o Cook egg dishes that contain meat or poultry to 165°F / 74°C. o
One of the biggest challenges onboard is to optimize the availability of fresh vegetables and fruits. But unfortunately, all of them start to ripen extremely fast and do not last more than 10 to 15 days. More so ever, the leafy greens are susceptible to wilting quickly, and most become discoloured and mushy in a
There is always an unfortunate occasion, when a simple mistake in the way we handle and prepare food leads to serious sickness. With abundance of germs like Salmonella, just a small amount in undercooked foodis enough to cause food poisoning. And just a tiny taste of food with botulism toxin can cause severerepercussions. However, the
