Lettuce: Ingredient in salad for fast food meals

The lettuce is served as an ingredient in the salad accompanying fast food meals. Both leaf and head lettuces were commonly grown in colonial and early American times. Lettuce was highly perishable and was available only locally in season.

There is only one species or type of lettuce. Its scientific name is Lactuca sativa. It grows best in mild weather. High heat can kept lettuce from growing to this full size and can make the leaves taste bitter.

Lettuce became more readily available in the mid-twentieth century with the development of iceberg, which is typically topping on hamburgers, tacos, and other fast food; it is also the base for salads served in fast food chains. It has little nutritional value, with exception of some fiber.

The lettuce requirement had shifted from the iceberg type grown in the open field to the romaine and leafy lettuces that needed greenhouse or rain shelters for production.

The technology of rain shelter gives high harvest recovery at lower costs, and yields a highly differentiated product in terms of product safety because less agrochemical inputs are used.
Lettuce: Ingredient in salad for fast food meals

Meat patty

It is round, flat cakes of comminuted meat. Although they may be prepared from meat mince, they may also be reconstituted e.g., from mechanically recovered meat.

Varieties include beef patties, chicken patties and turkey patties. Meat patties are manufactured in many different sizes, weights and shapes.

The meat and fat materials processed are frequently boneless cow meat, beef plates, or beef flanks as well as soothe beef trimmings.

The choice is often determined by availability as well as the cost of the material itself, with prerequisites that fat content in the finished goods remains constant.

Hamburger patties are the most popular and it is estimated that their consumption represents slightly more than 50% of the world’s total beef consumption.

Patties can be divided into countless different quality levels based on the amount of meat and fat present within the finished product, the amount of water added to the mass and the level of non-meat ingredients used.
Meat patty

Big Mac of Mac Donald

The Big Mac was created in 1967 by Jim Delligatti, a McDonald’s franchise owner in Pennsylvania. As a McDonald’s franchisee in the Pittsburgh area, Jim Delligatti in the mid-1960s believed the burgers-and-fries menu needed something bigger and jazzier.

He slapped together two beef patties, a tangy sauce, lettuce, cheese, pickles, onions, and three layers of sesame seed bun. He called it the Big Mac – and the fast-food sandwich became a big hit in his other 47 stores in Pennsylvania.

Delligatti’s franchise was based in Uniontown, not far from Pittsburgh, when he invented the chain’s signature burger in 1967 after deciding customers wanted a bigger sandwich.

The corporate headquarters initially opposed Mr Delligatti’s plan to use a triple-deck bun with sesame seeds. But Mr Delligatti went ahead with the new bun anyway. Without it, he thought, the Big Mac would be too sloppy.

In 1968 the Big Mac was launched in McDonald’s restaurants throughout the United States, and it is now possible to purchase the sandwich in 120 countries around the globe. In each of these countries, the Big Mac is generally made according to the same recipe.

The sandwich had two previous names: the “Aristocrat” and the “Blue Ribbon Burger.” The third name, Big Mac, was created by Esther Glickstein Rose, a 21-year-old advertising secretary who worked at McDonald’s corporate headquarters. The Big Mac proved extremely popular.

When the burger turned 40, McDonald’s estimated it was selling 550 million Big Macs a year, or roughly 17 every second.
Big Mac of Mac Donald

Whopper of Burger King

The Whopper hamburger is the signature product sold by the International fast food restaurant chain Burger King in the global market. The Whopper sandwich first appeared in 1957 and cost 37 cents when it first appeared.

Whopper Jr

The Sandwich is one of the best known products in the fast food industry; it is so well known that Burger King it bills itself as the Home of the Whopper in its advertising and signage.

Whopper College was opened in 1963; two years after McDonald’s had started Hamburger University.

Nutrition value of Whopper

In early 22, Burger King introduced menu items that were more likely to appeal to women: a chicken version of its trademark Whopper sandwich and a meatless veggies burger.
Whopper of Burger King