Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes

Saturday 26 July 2014

Chicken Delight Recipe Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Chicken Delight Recipe

Source:- Google.com.pk
Chicken is the most common type of poultry in the world,[1] and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. In the developed world chickens are usually subject to intensive farming methods.

The modern chicken is a descendant of Red Junglefowl hybrids along with the Grey Junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent.[2]

Chicken as a meat has been depicted in Babylonian carvings from around 600 BC.[3] Chicken was one of the most common meats available in the Middle Ages.[citation needed] It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.

Chicken consumption in the United States increased during World War II due to a shortage of beef and pork.[4] In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy (mad cow disease).[5]

Breeding

Main article: Poultry farming

Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock.[6]

Chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds.

Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.

Edible components

See also: Poultry § Cuts of poultry

Breast: These are white meat and are relatively dry.

Leg: Comprises two segments:

The "drumstick"; this is dark meat and is the lower part of the leg,

the "thigh"; also dark meat, this is the upper part of the leg.

Wing: Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises three segments:

the "drumette", shaped like a small drumstick,

the middle "flat" segment, containing two bones, and

the tip, sometimes discarded.

Other

Chicken feet: These contain relatively little meat, and are eaten mainly for the skin and cartilage. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean and China.

Giblets: organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately.

Head: Considered a delicacy in China, the head is split down the middle, and the brains and other tissue is eaten.

Kidneys: Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column.

Neck: This is served in various Asian dishes. It is stuffed to make helzel among Ashkenazi Jews.

Oysters: Located on the back, near the thigh, these small, round pieces of dark meat are often considered to be a delicacy.[7]

Pygostyle (chicken's buttocks) and testicles: These are commonly eaten in East Asia and some parts of South East Asia.

By-products

Blood: Immediately after slaughter, blood may be drained into a receptacle, which is then used in various products. In many Asian countries, the blood is poured into low, cylindrical forms, and left to congeal into disc-like cakes for sale. These are commonly cut into cubes, and used in soup dishes.

Carcase: After the removal of the flesh, this is used for soup stock.

Chicken eggs

Heart and gizzard

Liver: This is the largest organ of the chicken, and is used in such dishes as Pâté and chopped liver.

Schmaltz: This is produced by rendering the fat, and is used in various dishes.

Health

Chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat when measured as weight percentage.[8]

Chicken generally includes low fat in the meat itself (castrated roosters excluded). The fat is highly concentrated on the skin. A 100g serving of baked chicken breast contains 4 grams of fat and 31 grams of protein, compared to 10 grams of fat and 27 grams of protein for the same portion of broiled, lean skirt steak.[9][10]

However according to a 2006 Harvard School of Public Health study of 135,000 people, people who ate grilled skinless chicken 5 or more times a week had a 52 percent higher chance of developing bladder cancer compared to people who did not. However, such strong associations were not found in individuals regularly consuming chicken with skin intact.

Use of Roxarsone in chicken production

In many factory farms, chickens are routinely administered with the feed additive Roxarsone, a relatively benign organoarsenic compound which partially decomposes into inorganic arsenic compounds in the flesh of chickens, and in their feces, which are often used as a fertilizer.[12] The compound is used to control stomach pathogens and promote growth. A Consumer Reports study in 2004 reported finding "no detectable arsenic in our samples of muscle" but found "A few of our chicken-liver samples has an amount that according to EPA standards could cause neurological problems in a child who ate 2 ounces of cooked liver per week or in an adult who ate 5.5 ounces per week." However, the amounts found in these livers averaged to 460 part per billion; an amount still less than the 2,000 parts per billion limit set by the FDA.[13] The FDA has found there to be no significant impact for the use of Roxarsone in the production of chicken, turkey or swine.[14]

Antibiotic resistance

Information obtained by the Canadian Integrated Program for Antimicrobial Resistance (CIPARS) “strongly indicates that cephalosporin resistance in humans is moving in lockstep with use of the drug in poultry production.” According to the Canadian Medical Association Journal, the unapproved antibiotic ceftiofur is routinely injected into eggs in Quebec and Ontario to discourage infection of hatchlings. Although the data are contested by the industry, antibiotic resistance in humans appears to be directly related to the antibiotic's use in eggs

A recent study by the Translational Genomics Research Institute showed that nearly half (47%) of the meat and poultry in US grocery stores was contaminated with S. aureus, with more than half (52%) of those bacteria resistant to antibiotics.[16]

Marketing and sale

A poussin, or juvenile chicken

Juvenile chickens, of less than 28 days of age at slaughter in the United Kingdom are marketed as poussin. Mature chicken is sold as small, medium or large.

Whole mature chickens are marketed in the United States as fryers, broilers, and roasters. Fryers are the smallest size (2.5-4 lbs dressed for sale), and the most common, as chicken reach this size quickly (about 7 weeks). Most dismembered packaged chicken would be sold whole as fryers. Broilers are larger than fryers. They are typically sold whole. Roasters, or roasting hens, are the largest chickens commonly sold (3–5 months and 6-8 lbs) and are typically more expensive. Even larger and older chickens are called stewing chickens but these are no longer usually found commercially. The names reflect the most appropriate cooking method for the surface area to volume ratio. As the size increases, the volume (which determines how much heat must enter the bird for it to be cooked) increases faster than the surface area (which determines how fast heat can enter the bird). For a fast method of cooking, such as frying, a small bird is appropriate: frying a large piece of chicken results in the inside being undercooked when the outside is ready.

Chicken is also sold in dismembered pieces. Pieces may include quarters, or fourths of the chicken. A chicken is typically cut into two leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh, drumstick and a portion of the back; a leg has the back portion removed. A breast quarter contains the breast, wing and portion of the back; a breast has the back portion and wing removed. Pieces may be sold in packages of all of the same pieces, or in combination packages. Whole chicken cut up refers to either the entire bird cut into 8 individual pieces. (8-piece cut); or sometimes without the back. A 9-piece cut (usually for fast food restaurants) has the tip of the breast cut off before splitting. Pick of the Chicken, or similar titles, refers to a package with only some of the chicken pieces. Typically the breasts, thighs, and legs without wings or back. Thighs and breasts are sold boneless and/or skinless. Dark meat (legs, drumsticks and thighs) pieces are typically cheaper than white meat pieces (breast, wings). Chicken livers and/or gizzards are commonly available packaged separately. Other parts of the chicken, such as the neck, feet, combs, etc. are not widely available except in countries where they are in demand, or in cities that cater to ethnic groups who favor these parts.

There are many fast food restaurant chains on both a national and global scale that sell exclusively or primarily in poultry products including KFC (global), Red Rooster (Australia), Hector Chicken (Belgium) and CFC (Indonesia). Most of the products on the menu in such eateries are fried or breaded and are served with french fries.

Chicken Peking (Philippines)

Chicken can be cooked in many ways. It can be made into sausages, skewered, put in salads, grilled, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures. Historically common methods include roasting, baking, broasting, and frying. Western cuisine frequently has chicken prepared by deep frying for fast foods such as fried chicken, chicken nuggets, chicken lollipops or buffalo wings. They are also often grilled for salads or tacos.

Chickens often come with labels such as "roaster", which suggest a method of cooking based on the type of chicken. While these labels are only suggestions, ones labeled for stew often do not do well when cooked with other methods.

Some chicken breast cuts and processed chicken breast products include the moniker "with Rib Meat." This is a misnomer, as it is the small piece of white meat that overlays the scapula, and is removed with the breast meat. The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is marketed separately from the breast (pectoralis major). In the US, "tenders" can be either tenderloins or strips cut from the breast. In the UK the strips of pectoralis minor are called "Chicken mini-fillets".

Chicken bones are hazardous to health as they tend to break into sharp splinters when eaten, but they can be simmered with vegetables and herbs for hours or even days to make chicken stock.

In Asian countries it is possible to buy bones alone as they are very popular for making chicken soups, which are said to be healthy. In Australia the rib cages and backs of chickens after the other cuts have been removed are frequently sold cheaply in supermarket delicatessen sections as either "chicken frames" or "chicken carcasses" and are purchased for soup or stock purposes.

Freezing

Raw chicken maintains its quality longer in the freezer as compared to when having been cooked because moisture is lost during cooking.[20] There is little change in nutrient value of chicken during freezer storage.[20] For optimal quality, however, a maximal storage time in the freezer of 12 months is recommended for uncooked whole chicken, 9 months for uncooked chicken parts, 3 to 4 months for uncooked chicken giblets, and 4 months for cooked chicken.[20] Freezing doesn't usually cause color changes in poultry, but the bones and the meat near them can become dark. This bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.

It is safe to freeze chicken directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. Therefore, for prolonged storage, it is recommended to overwrap these packages.[20] It is recommended to freeze unopened vacuum packages as is.[20] If a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use, but it is still recommended to overwrap or rewrap it.[20] Chicken should be away from other foods, so if they begin to thaw, their juices won't drip onto other foods.[20] If previously frozen chicken is purchased at a retail store, it can be refrozen if it has been handled properly.[20] Chicken can be cooked or reheated from the frozen state, but it will take approximately one and a half times as long to cook, and any wrapping or absorbent paper should be discarded.

Chicken Delight Recipe Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Pork Chop Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Pork Chop Recipes Biography

Source:- Google.com.pk
Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide,[1] with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western World. Pork is highly prized in Asian cuisines for its fat content and pleasant texture. The religions of Judaism and Islam, as well as several Christian denominations, forbid pork consumption. Pork meat remains illegal in most Muslim countries.
The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC.[2] It is believed to have been domesticated either in the Near East or in China from the wild boar.[citation needed] The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner.
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.[3] Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavours that are derived from the preservation processes.[4] In 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese.
Before the mass production and re-engineering of pork in the 20th century, pork in Europe and North America was traditionally an autumn dish—pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates.[5]
Consumption patterns
A traditional Austrian pork dish, served with potato croquettes, vegetables, mushrooms and gravy
Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place.
According to the USDA's Foreign Agricultural Service, nearly 100 million metric tons of pork were consumed worldwide in 2006 (preliminary data). Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2006 consumption was 20% higher than in 2002, and a further 5% increase projected in 2007.
Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island cuisine. It is consumed in a great many ways and highly esteemed in Chinese cuisine.[7] There, pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour. The colours of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest.[8] In rural tradition, pork is shared to celebrate important occasion and to form bonding. In China, pork is so important that the nation maintains a "strategic pork reserve".[9] Red braised pork (hong shao rou), a delicacy from Hunan Province, is regarded as the "brain food" which inspired Mao Zedong.
Feijoada, the national dish of Brazil (also served in Portugal), is traditionally prepared with pork trimmings: ears, tail and feet.

Pork Chop Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Pork Chop Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Pork Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Pork Recipes Biography

Source:- Google.com.pk
Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide,[1] with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western World. Pork is highly prized in Asian cuisines for its fat content and pleasant texture. The religions of Judaism and Islam, as well as several Christian denominations, forbid pork consumption. Pork meat remains illegal in most Muslim countries.
The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC.[2] It is believed to have been domesticated either in the Near East or in China from the wild boar.[citation needed] The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner.
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.[3] Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavours that are derived from the preservation processes.[4] In 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese.
Before the mass production and re-engineering of pork in the 20th century, pork in Europe and North America was traditionally an autumn dish—pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates.[5]
Consumption patterns
A traditional Austrian pork dish, served with potato croquettes, vegetables, mushrooms and gravy
Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place.
According to the USDA's Foreign Agricultural Service, nearly 100 million metric tons of pork were consumed worldwide in 2006 (preliminary data). Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2006 consumption was 20% higher than in 2002, and a further 5% increase projected in 2007.
Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island cuisine. It is consumed in a great many ways and highly esteemed in Chinese cuisine.[7] There, pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour. The colours of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest.[8] In rural tradition, pork is shared to celebrate important occasion and to form bonding. In China, pork is so important that the nation maintains a "strategic pork reserve".[9] Red braised pork (hong shao rou), a delicacy from Hunan Province, is regarded as the "brain food" which inspired Mao Zedong.Feijoada, the national dish of Brazil (also served in Portugal), is traditionally prepared with pork trimmings: ears, tail and feet.

Pork RecipesRecipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Pork Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Thursday 24 July 2014

Chicken Recipes Healthy Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Chicken Recipes Healthy Biography

Source:- Google.com.pk
Chicken is the most common type of poultry in the world,[1] and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. In the developed world chickens are usually subject to intensive farming methods.
The modern chicken is a descendant of Red Junglefowl hybrids along with the Grey Junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent.
Chicken as a meat has been depicted in Babylonian carvings from around 600 BC.[3] Chicken was one of the most common meats available in the Middle Ages.[citation needed] It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
Chicken consumption in the United States increased during World War II due to a shortage of beef and pork.[4] In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy (mad cow disease).
Breeding
Main article: Poultry farming
Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock.
Chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds.
Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.
Edible components
See also: Poultry § Cuts of poultry

Breast: These are white meat and are relatively dry.

Leg: Comprises two segments:

The "drumstick"; this is dark meat and is the lower part of the leg,

the "thigh"; also dark meat, this is the upper part of the leg.

Wing: Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises three segments:

the "drumette", shaped like a small drumstick,

the middle "flat" segment, containing two bones, and

the tip, sometimes discarded.

Other

Giblets: organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately.

Head: Considered a delicacy in China, the head is split down the middle, and the brains and other tissue is eaten.

Kidneys: Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column.

Neck: This is served in various Asian dishes. It is stuffed to make helzel among Ashkenazi Jews.

Oysters: Located on the back, near the thigh, these small, round pieces of dark meat are often considered to be a delicacy.[7]

Pygostyle (chicken's buttocks) and testicles: These are commonly eaten in East Asia and some parts of South East Asia.

By-products

Carcase: After the removal of the flesh, this is used for soup stock.

Chicken eggs

Heart and gizzard

Liver: This is the largest organ of the chicken, and is used in such dishes as Pâté and chopped liver.

Schmaltz: This is produced by rendering the fat, and is used in various dishes.

Health

Chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat when measured as weight percentage.

Use of Roxarsone in chicken production

Antibiotic resistance

Marketing and sale

A poussin, or juvenile chicken

Juvenile chickens, of less than 28 days of age at slaughter in the United Kingdom are marketed as poussin. Mature chicken is sold as small, medium or large.

Chicken Peking (Philippines)

Raw chicken may contain salmonella. The safe minimum cooking temperature recommended by the U.S. Department of Health & Human Services is 165 °F (74 °C) to prevent foodborne illness because of bacteria and parasites.[17] However in Japan raw chicken is sometimes consumed in a dish called torisashi , which is sliced raw chicken served in sashimi style. Another preparation is toriwasa which is lightly seared on the outsides while the inside remains raw.Chicken can be cooked in many ways. It can be made into sausages, skewered, put in salads, grilled, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures. Historically common methods include roasting, baking, broasting, and frying. Western cuisine frequently has chicken prepared by deep frying for fast foods such as fried chicken, chicken nuggets, chicken lollipops or buffalo wings. They are also often grilled for salads or tacos.

Chicken bones are hazardous to health as they tend to break into sharp splinters when eaten, but they can be simmered with vegetables and herbs for hours or even days to make chicken stock.

Freezing

Chicken Recipes HealthyRecipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Supper Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Supper Recipes Biography

Source:- Google.com.pk
Supper is a name for the evening meal in some dialects of English. While often used interchangeably with "dinner" today, supper was traditionally a separate meal. "Dinner" traditionally had been used to refer to the main and most formal meal of the day, which, from the Middle Ages until the 18th century, was most often the midday meal. When the evening meal became the main meal, it was referred to as "dinner", and the lighter midday meal was called "luncheon", with a later, nighttime meal then being referred to as "supper".[citation needed]
The term is derived from the French souper, which is still used for this meal in Canadian French, Swiss French, and sometimes in Belgian French. It is related to soup. It is also related to the German word for soup, Suppe. The Oxford English Dictionary, however, suggests that the root, sup, retains obscure origins.
Usage
Supper may refer to, on largely class-based distinctions, either a late-evening snack (working and middle class usage) or else to make a distinction between "supper" as an informal family meal (which would be eaten in the kitchen or family dining room) as opposed to "dinner"; generally a grander affair (either or both in terms of the meal and the courses within the meal itself), which would be eaten in the best dining room, could well have guests from outside the household, and for which there might be a dress code.[2] It is common for social interest and hobby clubs that meet in the evening after normal dinner hours to announce that "a light supper" will be served after the main business of the meeting. Supper can also refer to the largest meal of the day.[citation needed]
In England and much of Canada, whereas "dinner", when used for the evening meal, is fairly formal, "supper" is used to describe a less formal, simpler family meal. In some areas of the United Kingdom, "supper" is used to describe an evening meal when dinner has been eaten around noon. In some northern British and Australian homes, as in New Zealand and Ireland, "tea" is used for the evening meal. In parts of the United Kingdom, supper is a term for a snack eaten after the evening meal and before bed, usually consisting of a warm, milky drink and British biscuits or cereal, but can include sandwiches.[citation needed]
In Ireland, a "chicken supper" is a meal of chips, gravy, onions, peas, and chicken breast. Similarly in Scotland and perhaps elsewhere in the United Kingdom, such as in Northern Ireland, a fish supper is a portion of fish and chips. The word is used also as a modifier in this way for a range of other similar meals, such as a "sausage supper", "pastie supper", or "haggis supper", and sometimes indicates the presence of chips.[citation needed]
In New Zealand it is similar – generally cake and tea/coffee served later in the evening, particularly when people have visitors.[citation needed]
The distinction between dinner and supper was common in United States farming communities into the twentieth century. In most parts of The United States and Canada today, "supper" and "dinner" are considered synonyms. In Saskatchewan, and much of Atlantic Canada, "supper" means the main meal of the day, usually served in the late afternoon, while "dinner" is served around noon. "Dinner" is used in some areas, such as Newfoundland and Labrador, to describe the noon meal as well as special meals, such as "Thanksgiving Dinner" or "Christmas Dinner", the evening meal being "supper". The word "Supper" is also regionally reserved for harvest meals put on by churches and other community organizations: "Fowl Suppers" or "Fall Suppers" (featuring turkey) are common in Canada, and "Bean Suppers" (featuring baked beans) are common in New England and especially the state of Maine.[3] In addition, the term "supper" is most frequently used in the American South.[citation needed]
In most modern usages, the term dinner now refers to the evening meal, which is now often the most significant meal of the day in English-speaking cultures. When using this meaning, the preceding meals are usually referred to as breakfast and lunch. In some areas, the tradition of using dinner to mean the most important meal of the day regardless of time of day leads to a variable name for meals depending on the combination of their size and the time of day, while in others meal names are fixed based on the time they are consumed. For example, one speaker in the United Kingdom might decide to eat his largest meal for the day at noon, yet still call it "dinner", and eat a small salad in the evening and consider it his "supper" (or tea); if he ate a small meal at noon, however, he might call that meal "lunch" and a large evening meal "dinner". Another in the United States following that first eating schedule would likely call the noontime meal "lunch" and the following meal "dinner", regardless of their relative size. Confusing the matter further, in parts of the rural American South[citation needed] and northern England, the word "dinner" traditionally has been used for the midday meal even if it was a light snack taken to school or work (and not for supper). The (lighter) meal following dinner has traditionally been referred to as "supper" or tea, though middle- and northern- English people still often refer to a large evening meal as tea, with "dinner" being reserved for the noontime meal.
The divide between different meanings of "dinner" is not cut-and-dried based on either geography or socioeconomic class; there are speakers of British English and North American English following either pattern. Even in systems in which dinner is the meal usually eaten at the end of the day, an individual dinner may still refer to a main or more sophisticated meal at any time in the day, such as a banquet, feast, or a special meal eaten on a Sunday or holiday, such as Christmas dinner or Thanksgiving dinner. At such a dinner the people who dine together may be formally dressed and consume food with an array of utensils. These dinners are often divided into three or more courses. Appetizers consisting of options such as soup, salad etc., are followed by the main course then the dessert.

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