Design and Produce Complex and Innovative Dishes in a Professional Kitchen
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Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Amy Howlett Amychowlett.Com Omitted – Just Add the Lemon Zest, Garlic, Thyme and Ground Coriander at the Stage of Sweating Down the Onions for the Pork Cheeks
BRAISED PORK CHEEKS AND OCTOPUS With wet polenta, gremolata, and white soda bread 10 years ago one of my favourite restaurants – Jason Atherton’s Pollen Street Social – opened its doors, and they held a recipe competition. To my great delight I won that competition, and this is the recipe I created! Pork cheeks are a sustainable and cheaper forgotten cut, but the flavour and texture when cooked right is incredible – dark and glazed with pull-apart tender pink centre. Here they are paired with octopus tentacles as surf n’ turf, with a fragrant and flavoursome sauce and wet polenta. Most polenta recipes involve boiling on the stove, but this can result in polenta quickly becoming stodgy and lumpy. By starting with cold milk and stock, the polenta will absorb the liquid gradually, resulting in an even cook and smooth texture. I have included a recipe for white soda bread, but if you don’t want to make your own then any plain white bread will do (ciabatta, focaccia, flatbread etc) – it’s a vehicle for mopping up all the lovely sauce. It is a richly flavoured dish without being overly heavy, then the gremolata adds some freshness and acidity to balance the dish. If you are not a fish eater then the octopus can be Amy Howlett amyCHOWlett.com omitted – just add the lemon zest, garlic, thyme and ground coriander at the stage of sweating down the onions for the pork cheeks. Similarly, for any pescetarians the octopus quantity can be increased, cooking the onions and marinade ingredients from the pork cheek recipe before adding the marinated octopus. -
Shelf Life Validation of Marinated and Frozen Chicken Tenderloins by John Gregory Rehm a Thesis Submitted to the Graduate Facult
Shelf Life Validation of Marinated and Frozen Chicken Tenderloins by John Gregory Rehm A thesis submitted to the Graduate Faculty of Auburn University In partial fulfillment of the Requirements for the Degree of Master of Science Auburn, Alabama August 8, 2020 Approved by Dr. Christy Bratcher, Chair, Professor of Animal Science Dr. Jason Sawyer, Associate Professor of Animal Science Dr. Amit Morey, Assistant Professor of Poultry Science Abstract It is immensely important for producers and restaurants to know the shelf life of a meat product. If a consumer eats a product that is rancid it could impact a restaurant’s reputation. The objective of this study is to validate the shelf life of marinated and frozen chicken tenders. The treatments were the age of the chicken tender after harvest, which were 4 days of age (DA), DA5, DA6, DA7 and DA8. Spoilage organisms, pH and instrumental color (L*, a*, b*) were measured to assess the shelf life of bulk-packaged bags of chicken tenders. The microbial analysis analyzed the growth of aerobic, psychotrophic and lactobacilli bacteria. Each treatment contained 47.63 kg of chicken. Chicken was sampled fresh then tumbled in a marinade that contained water, salt, modified corn starch and monosodium glutamate. After marinating, the chicken tenders were sampled (0 hours) and the other remaining tenders were put into a blast freezer (-25ºC). After freezing, the chicken thawed in a cooler (2.2ºC) for 132 hours (h) and was sampled at 36h, 60h, 84h, 108h, 132h. After marinating the chicken tenders, each treatment decreased in the aerobic count and the psychotroph count except for DA4. -
Take Away Menu
DESSERTS CINNAMON CLUB BIRYANIS GF/NFP All biryani comes with onion, mint, coriander, chilli and KULFI (Traditional Indian home made ice cream) GF 6.00 AWARD thick yoghurt chutney on the side and boiled egg Choose from: WINNING • Figs & walnut DUM PUKHT SUBZ BIRYANI 16.90 INDIAN • Mango A unique melange of vegetables cooked on a slow fire with basmati rice, FOOD condiments and spices (no egg) • Pistachio & Apricot • Mixed berries with Rose CHICKEN TIKKA BIRYANI 19.50 Indo-British layered biryani cooked with 32 different ingredients CHOCOLATE SAMOSAS - 4 Pieces NF 10.00 HYDERABADI CHICKEN BIRYANI 18.90 GULAB JAMUN - 3 Pieces NFP 10.00 A delicious authentic Hyderabadi biryani with chicken, yoghurt Sweet dumplings in a rose syrup and spices garnished with nuts SLOW COOKED GOAT BIRYANI 21.90 A beautiful array of long-grain rice, tender kid goat meat, pungent spices, CINNAMON CLUB flavourtul nuts and orange strands of exotic saffron (with bones) AWADHI DUM GHOSHT BIRYANI 21.90 VALUE MEAL DEAL FOR ONE Pearl rice cooked with selected pieces of lamb with chef’s own blend of spices $15 BREADS FROM TANDOORI OVEN Any 2 curries with rice, plain, garlic, PLAIN NAAN 4.00 roti or cheese naan with any soft drink The traditional leavened bread from the clay oven * Curries can only be selected from dishes on the menu with an asterisk * TANDOORI ROTI DFP 4.00 Whole wheat flour bread GARLIC NAAN 4.00 TAKE AWAY MENU ONION SEED NAAN 4.00 CHEESE NAAN 5.50 CHEESE & GARLIC NAAN 6.00 TRADING HOURS MASALA KULCHA 6.00 Leavened tandoori bread filled with herbs & -
Good Manufacturing Practices For
Good Manufacturing Practices for Fermented Dry & Semi-Dry Sausage Products by The American Meat Institute Foundation October 1997 ANALYSIS OF MICROBIOLOGICAL HAZARDS ASSOCIATED WITH DRY AND SEMI-DRY SAUSAGE PRODUCTS Staphylococcus aureus The Microorganism Staphylococcus aureus is often called "staph." It is present in the mucous membranes--nose and throat--and on skin and hair of many healthy individuals. Infected wounds, lesions and boils are also sources. People with respiratory infections also spread the organism by coughing and sneezing. Since S. aureus occurs on the skin and hides of animals, it can contaminate meat and by-products by cross-contamination during slaughter. Raw foods are rarely the source of staphylococcal food poisoning. Staphylococci do not compete very well with other bacteria in raw foods. When other competitive bacteria are removed by cooking or inhibited by salt, S. aureus can grow. USDA's Nationwide Data Collection Program for Steers and Heifers (1995) and Nationwide Pork Microbiological Baseline Data Collection Program: Market Hogs (1996) reported that S. aureus was recovered from 4.2 percent of 2,089 carcasses and 16 percent of 2,112 carcasses, respectively. Foods high in protein provide a good growth environment for S. aureus, especially cooked meat/meat products, poultry, fish/fish products, milk/dairy products, cream sauces, salads with ham, chicken, potato, etc. Although salt or sugar inhibit the growth of some microorganisms, S. aureus can grow in foods with low water activity, i.e., 0.86 under aerobic conditions or 0.90 under anaerobic conditions, and in foods containing high concentrations of salt or sugar. S. -
Effect of Different Marinade Treatments on Survival and Morphology of Pathogens in Beef Jerky
EFFECT OF DIFFERENT MARINADE TREATMENTS ON SURVIVAL AND MORPHOLOGY OF PATHOGENS IN BEEF JERKY ________________________________________________________________________ A Thesis presented to the Faculty of the Graduate School at the University of Missouri ________________________________________________________________________ In Partial Fulfillment of the Requirements for the Degree Master of Science ________________________________________________________________________ by SANDEEP KHURANA Dr. Andrew D. Clarke, Thesis Supervisor DECEMBER 2009 The undersigned, appointed by the Dean of the Graduate School, have examined the thesis entitled EFFECT OF DIFFERENT MARINADE TREATMENTS ON SURVIVAL AND MORPHOLOGY OF PATHOGENS IN BEEF JERKY Presented by Sandeep Khurana A candidate for the degree of Master of Science And hereby certify that, in their opinion it is worthy of acceptance. _____________________________________________________________ Andrew D. Clarke, Ph.D., Department of Food Science _____________________________________________________________ Carol L. Lorenzen, Ph.D., Department of Animal Science _____________________________________________________________ Azlin Mustapha, Ph.D., Department of Food Science _____________________________________________________________ Ingolf Gruen, Ph.D., Department of Food Science _____________________________________________________________ Mark Ellersieck, Ph.D., Department of Statistics Dedicated to my Parents Sh. Krishan Gopal Khurana And Smt. Raj Kumari Khurana ACKNOWLEDGEMENTS It is with immense -
Cooking Encyclopedia Final
Table of Contents Introduction 02 Know Your Cuts! 03-04 Help Yourself 05-06 Count Your Calories 05-06 Eat Smart - Calorie-Cutting Tips 07 Healthy, Wealthy & Wise (Health Section) 08 Herbs That Heal 08 Drink Your Way to Health 09 Eat Fit to Burn Fat 10 Eat Well, Live Well 11 What’s Cooking 12 Diabetic-Friendly Recipes 12-14 Blood Pressure-Friendly Recipes 15-16 Cholesterol-Friendly Recipes 17 Pregnancy-Friendly Recipes 17-19 Dishwashing Recipe for Sparkling Dishes 20 Kitchen SOS (Kitchen Tips Section) 21 Brush Up on Your Cooking Terminology (Glossary) 22-24 INTRODUCTION Food, as an art form, is unique in many ways. Reaching the perfect balance of unique flavors and textures is the essence of a good meal. Although being a chef requires craftsmanship, it is all the more important to be invested in the meal you are cooking than the cooking technique, intricacies & skills involved. To satiate your cooking sensibilities, Lemon Max Paste is here with a Cooking Encyclopedia that not only covers essential everyday ingredients, but includes cooking techniques, delicious recipes, helpful hints & masterful instructions to ensure you achieve a culinary masterpiece, whatever you choose to cook! So gear up, arm yourself with the ingredients listed in your favorite recipe in this Book. Remember to keep Lemon Max Paste handy for a quick clean-up afterwards Let’s get cooking! KNOW YOUR CUTS Each cut of meat has its own unique flavor and texture. That’s why choosing the right cut of meat is important; in fact, it can make or break your meal! See our visual guide to help you choose your cut of meat & get the most out of it. -
Qureshi Cover Story
10 COVER STORY twitter.com/HTBrunch Meet the Qureshis: India’s first family of Jamavar. Aijaz’s younger brother Javed works with his uncle Shau- Indian cuisine, whose recipe for success kat at Sofitel Mumbai’s Jyran. borrows as much from tradition as it CHOICE CUTS does from good old-fashioned ingenuity The story of the Qureshis’ rise to fame begins with Imtiaz Qureshi. by Antoine Lewis Born on 2 Feb 1929, a few weeks after Martin Luther King and the first publication of Tintin and Popeye, the fifth son of Murad Ali and Sakina Qureshi grew up in a family of nine boys and two girls. His ancestors were butchers and NE OF THE STORIES mous chefs in India. But the fame cooks to Awadhi nobility for over that Imtiaz Qureshi loves to tell is is restricted to an individual. The 200 years; his maternal grandfa- about how he tricked Jawaharlal Qureshis, on the other hand, are ther had worked for the Raja of Nehru. not all famous individually, but Mehmoodabad and his paternal The chief minister of their surname has become a pass- grandfather and father with the Uttar Pradesh, CB Gupta, had port to success in the hospitality Raja of Jahangirabad. It’s not invited Prime Minister Nehru, industry. More than 30 members clear what position they held, but Indira Gandhi, Lal Bahadur from the same Qureshi family it is most likely that they were Shastri and Zakir Husain for a work at five-star hotels, restau- butchers who also cooked for private dinner in the early ’60s. -
Operating and Installation Instructions Steam Oven
Operating and installation instructions Steam oven To avoid the risk of accidents or damage to the appliance it is essential to read these instructions before it is installed and used for the first time. en-HK, SG M.-Nr. 09 854 980 Contents Warning and Safety instructions .......................................................................... 7 Caring for the environment ................................................................................. 15 Overview ............................................................................................................... 16 Steam oven front view ........................................................................................... 16 Accessories supplied............................................................................................. 17 Controls ................................................................................................................ 18 Sensor controls...................................................................................................... 19 Touch display ......................................................................................................... 20 Symbols ............................................................................................................ 21 Operation ............................................................................................................... 22 Description of functions...................................................................................... 24 Water container..................................................................................................... -
Culinary Arts 3 Final Study Guide
Name: _______________________________________ Culinary Arts 3 Final Study Guide Food Sanitation (Chapters 5, 6, 7) 1. Define: a. Bacteria: b. Sanitation: c. Food borne illness: d. pH: 2. Food cannot be left out more than this many hours? 3. How should hot food be handled? 4. What is cross-contamination? Knife skills and Cuts (Chapter 8 and 9) 5. Define the following terms related to cuts: a. Mincing: b. Batonnet: c. Slices: d. Julienne: e. Rondelle: f. Chiffonade: g. Concasse: h. Mirepoix: i. Mise en place: j. White mirepoix: 6. Where should your hand be when you are handling a French knife? 7. What should you do with your guiding hand? Seasonings and Flavorings (Chapter 13 and 14) 8. What is clarified butter? 9. Describe the following spices: a. White pepper: b. Herbs: c. Cayenne pepper: d. Spices: e. Olive: f. Relish: g. Cornmeal: h. Breadcrumbs: i. Brown sugar: j. Cornstarch: k. Tomato paste: Cooking Techniques (Chapter 15) 10. Define the following cooking techniques a. Poach: b. Cooking: c. Sweating: d. Roasting: e. Gelatinization: f. Caramelization: g. Steaming: 11. When sugars burn what is created? 12. What happens to connective tissue when meat is cooked? 13. Microwaves cook with what? 14. What does convection mean? 15. What does conduction mean? Desserts (Chapter 40-43) 16. Define the following terms associated with desserts: a. Blind baking: b. Sweet dough: c. Flakey pie dough: d. Mealy pie dough: e. Puff pastry: f. Short dough: 17. What type of liquid should you make when preparing pie dough? 18. What happens to a pie crust when it is worked with too much? 19. -
Ancient) Bodies: the Potters’ Sensory Experiences and the Firing of Red, Black and Purple Greek Vases
Article Bringing Back the (Ancient) Bodies: The Potters’ Sensory Experiences and the Firing of Red, Black and Purple Greek Vases Sanchita Balachandran 1,2 1 The Johns Hopkins Archaeological Museum, Baltimore, MD 21218, USA; [email protected] 2 Department of Near Eastern Studies, Johns Hopkins University, Baltimore, MD 21218, USA Received: 27 March 2019; Accepted: 27 May 2019; Published: 4 June 2019 Abstract: The study of Athenian black‐figure and red‐figure ceramics is haunted by nearly a thousand “hands” of the artisans thought to be responsible for their painted images. But what of the bodies attached to those hands? Who were they? Given the limited archaeological and epigraphic evidence for these ancient makers, this study attempts to recover their physical bodies through the ceramics production process—specifically the firing of vessels—as a communal activity potentially including a large cast of participants including craftsmen and craftswomen, metics, freed people and slaves. Using an experimental archaeology approach, I argue that we can begin to approach the sensory experiences of ancient potters and painters as they produced all the colored surfaces (and not only images) that endure on Greek vases. I propose a four‐stage sensory firing in combination with the three‐stage chemical firing process known for the production of Athenian ceramics, suggesting that each stage—and the colors produced at each stage—had their own “sensory signatures.” Examining extant vases with this awareness of the bodily experience of their ancient makers has the potential to bring back these ancient bodies, moving us beyond the limiting narrative of a single hand wielding a paint brush. -
25 Vietnamese Foods
Table of Contents Introduction ������������������������������������������������������������������������� 4 Where to stay in Saigon? ��������������������������������������������������� 5 How You Can Help ������������������������������������������������������������� 6 1� Bánh mì �������������������������������������������������������������������������� 7 2. Ốp la ����������������������������������������������������������������������������� 10 3. Phở ������������������������������������������������������������������������������� 12 4� Bún riêu ������������������������������������������������������������������������ 15 5. Bún mắm ���������������������������������������������������������������������� 17 6. Bún bò Huế������������������������������������������������������������������� 19 7. Bún mọc ����������������������������������������������������������������������� 21 8. Hủ tiếu Nam Vang �������������������������������������������������������� 23 9. Bún chả ������������������������������������������������������������������������ 26 10� Bánh canh cua������������������������������������������������������������ 28 11. Bún thịt nướng ������������������������������������������������������������ 30 12. Bánh tằm bì ���������������������������������������������������������������� 32 13. Bánh cuốn ������������������������������������������������������������������ 34 14� Bánh xèo �������������������������������������������������������������������� 36 15. Bánh khọt ������������������������������������������������������������������� 38 16. Bột chiên���������������������������������������������������������������������