I' M NAWAB KHAN YOUR PERSONAL CULINARY TRAINER

Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

I like food to be simple and sensual. Principles of art mediate what I put into a dish; I look at color, texture, taste, they apply both to creating a dish and composing a meal.

• how many major elements will be in a dish or meal so it is visually pleasant and digestible.
• color and texturebring different nutrients into the dish and holds the interest of the eater, important for chewing and digestion.
• The theory of five tastes—sweet, salty, sour, pungent (hot), and bitter—helps a cook fix a dish that is out of balance.
• The theory of “substance, flavor, strength” (SFS)also guides a cook on how to fix an imbalanced dish. Substance is the body weight of the dish, its thickness or thinness. Flavor comes from ingredient choice; sometimes this brings taste (garlic, ginger) and sometimes not (rice, water). Strength is the quantity of any ingredient. These three attributes are interdependent. Change the substance of something too thick by adding more liquid, and it will alter the strength of flavor.