Culinary Arts II G10-12
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8 Fun Office Potluck Themes LEWIS ROBINSON May 4, 2021
8 Fun Office Potluck Themes LEWIS ROBINSON May 4, 2021 Potlucks are a popular way for coworkers to enjoy some tasty food and fellowship. However, the same old potato salad and hamburgers can get boring after a while. Spice up your next office potluck with one of these fun themes. 1. Desserts and Appetizers Desserts and appetizers are usually big hits at most potlucks, so why not cut out the unnecessary filler and get right to the good stuff? You can choose a specific cuisine, such as Mexican, Italian or American, or let everyone bring a variety of different foods. A mix of more adventurous options, such as ceviche and traditional staples, such as 7-layer dip will ensure there is something for everyone. 2. Ballpark Theme If your office is full of sports lovers, try out a ballpark theme. Ballpark staples include hot dogs, nachos, caramel corn and cotton candy. If you're having your potluck after working hours, be sure to provide a few frosty adult beverages. Ballparks are serving all kinds of extravagant foods these days, so if you want to venture beyond the standard fare, encourage people to recreate their own versions of some of the most extreme ballpark foods. 3. Childhood Favorites This theme provides you with a chance to enjoy some good home cooking and get to know more about your coworkers. This can be a particularly fun theme if you work in a diverse office with people who have come from different food traditions. Simply ask everyone to recreate one of their childhood favorite foods and bring it. -
Serving Healthy School Meals Staff Development and Training Needs Contents
A report from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Aug 2015 Serving Healthy School Meals Staff development and training needs Contents 1 Overview 3 Background 5 Education, credentials, and experience 9 Training needs of school nutrition personnel 17 Staff development and training budgets 18 Summary of key findings 19 Recommendations 20 Conclusion 21 Appendix A: Tables 38 Appendix B: Characteristics of school food authorities 40 Appendix C: Study design and methodology 53 Appendix D: Strengths and limitations of the study 55 Appendix E: KITS questionnaire 73 Appendix F: Food service staff training topics and description 76 Endnotes The Pew Charitable Trusts Robert Wood Johnson Susan K. Urahn, executive vice president Foundation Allan Coukell, senior director Jasmine Hall Ratliff, program officer Project team Jessica Donze Black, project director Whitney Meagher, senior associate Sallyann Bergh, senior associate Stephanie Scarmo, officer Carol Conroy, program assistant Mollie Van Lieu, senior associate External reviewers The report benefited from the insights and expertise of external reviewer Dr. Keith Rushing, research scientist at the National Food Service Management Institute. Acknowledgments The project team would like to thank Mathematica Policy Research for collecting and analyzing the data for this report, including Laura Kalb, Mary Kay Crepinsek, Elizabeth Clary, Denise Mercury, and Sheng Wang, as well as consultants Mary Jo Tuckwell of inTEAM and Doug Huber of Foodservice Consultants Studio Inc. We would also like to thank those who served on the expert panel that helped to develop the questionnaire used for the KITS survey: Kate Adamick, chef and co-founder of Cook for America; Pamela Lambert, director of student nutrition services for the Escondido Union High School District in California; Dr. -
Relationship Between Cleaning Practices and Microbiological Contamination in Domestic Kitchens Fur-Chi Chen,* Sandria L
Food Protection Trends, Vol. 31, No. 11, Pages 672–679 Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Relationship between Cleaning Practices and Microbiological Contamination in Domestic Kitchens FUR-CHI CHEN,* SANDRIA L. GODWIN and Agnes KILONZO-NTHENGE *Dept. of Family and Consumer Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, 3500 John A. Merritt Blvd., Nashville, TN 37209-1561, USA INTRODUCTION ABSTRACT Foodborne diseases caused by mi- A study was conducted to evaluate the effectiveness of crobiological hazards in major outbreaks consumers’ kitchen cleaning practices in reducing microbiological have received widespread attention as a result of broad coverage by the media. In contamination in home kitchens. One hundred fifty participants contrast, the sporadic foodborne illnesses completed an in-home survey. A total of 747 samples of kitchen linked to domestic kitchens are less often surfaces and 100 samples of kitchen cleaning tools were collected reported and sometimes difficult to doc- and analyzed for the indicator microorganisms. The reported ument. As a result, cases of foodborne cleaning practices were compared with various bacterial counts. illnesses related to home-prepared foods Kitchen sinks and faucet handles were the most contaminated are often underestimated (11, 14). Stud- places in the kitchens. Dishcloths and sponges used for cleaning ies have indicated that cross-contami- often contained more bacterial contamination than kitchen nation during food handling, prepara- surfaces. Our results indicated inefficient cleaning procedures tion, and storage in the home is a major applied by the respondents even though most of them reported contributing factor in the transmission incorporating sanitizing agents in their cleaning scheme. -
It's All Aboutsalad! Don't Forget the Cart! Unlimited Salad with Every Main Course
Welcome to Karoo the home of fresh food. We believe in serving freshly prepared food including tasty flame grilled steaks, succulent chicken, traditional South African fare and unlimited fresh salad Visit our salad cart as many times as you like. It’s freshly prepared throughout the day to give you a wide variety of tasty and fresh additions to your meal. Choose between crisp lettuce, juicy tomatoes, tasty coleslaw and delicious potato and pasta salads to name a few Look out for the ☺ symbol and get some of our meals in portions created just for our young guests (under12’s). These meals are exactly the same as the adult version and can be complemented with a salad from the cart and a choice of baked potato, or seasoned chips It’s all aboutsalad! Don’t forget the cart! Unlimited salad with every main course STARTERS CHICKEN WINGS☺ - BBQ OR FIERY R49.00 A generous portion of chicken wings fresh from the flame grill, coated with your choice of either tasty basting sauce or a hot and spicy chilli glaze CHICKEN LIVERS R45.00 Prepared with piri piri SIDES MUSSELS R49.00 Served in a tasty creamy garlic sauce GARLIC BREAD R15.00 CALAMARI R49.00 Tender baby calamari grilled the Karoo way CHEESY GARLIC BREAD R20.00 CARPACCIO R59.00 BUTTON MUSHROOMS R20.00 Thinly sliced game carpaccio topped with roquefort cheese and rocket SLICED BILTONG R39.00 SNAILS ROQUEFORT R49.00 DROË WORS R39.00 A Karoo favourite with a twist. Our signature starter SEASONED CHIPS R20.00 NACHOS R65.00 A fully loaded, crunchy stack of crisp nachos served with CRISPY ONION RINGS -
P19ia7lkcjedllcn861dn845j9.Pdf
1 Introduction. 7 Baking 8 Apple Syrup Cake 8 Buttermilk Rusks 9 Chocolate Pepper Cookies 11 Coconut Tart - Klappertert 12 Cornbread - Mieliebrood 13 Easy Spinach and Mushroom Tart 14 Leek Apple and Feta Bake 15 Meat and Vegetable Pot Pie Pies 17 Picnic Bread 18 Soetkoekies – Sweet Wine and Spice Cookies 19 South African Crust less Milk Tart 20 South African Ginger Cookies 21 Melktert or Milk Tart Custard Pie 22 Vetkoek Bread Machine Recipe 23 Spiced Melktert - Dutch Milk Tart 24 Sweetened Condensed Milk Biscuits (Cookies) 25 Sweet and Savoury Cheese Cookies 26 Veggie Loaded Side Dish Bake 27 Whole Wheat Buttermilk Rusks 29 Zuries Tomato and Cream Cheese Tart 30 Buttermilk Rusks 31 “Koeksisters” 35 Mealie Bread 38 Milk Tart 39 “Mosbolletjie” 41 Roosterkoek Recipes 43 2 Beef 45 Arabic Green Beans with Beef 45 Bobotie South African Curried Meat Casserole 46 Bobotie South African Curry Meat Loaf 48 Cape Town Beef Potato Stew 49 Curried Meatballs 50 Deep Dark Delicious Oxtail Stew 51 Ground Beef Roll with Stuffing 52 Helene’s South African Casserole 54 Smothered Oxtails over Spinach and Sweet Corn Mash 55 South African Steak with Sweet Marinade Sauce 57 “Skilpadjies”(mince, bacon and ox liver that's spiced) 58 All In One Potjie 60 Beef Curry Soup 61 Bobotie 62 Oxtail “Potjie 64 Traditional “Frikkadels” Meat Balls 66 Biltong, Boerewors and Dried Wors (Sausage) 68 BILTONG History and Hints 68 HINTS AND TIPS FOR MAKING BILTONG 69 THE MEAT 69 Biltong Recipe 72 Biltong & Peppadew Terrine 74 Biltong Pasta potjie recipe 75 Biltong Potjie Recipe -
Creating Culture Through Food, a Study of Traditional Argentine Foods
Unit Title: Creating Culture through Food: A Study of Traditional Argentine Foods Author: Kyra Brogden George Watts Magnet Montessori, Durham, NC Subject Area: Writing and Language, Social Studies Topic: Food and culture Grade Level: 1st, 2nd, 3rd (Lower Elementary) Time Frame: 4 days of 45-minute lessons on Argentine food, nutrition and culture Cooking: 3 days of cooking and 1 day to put together the cookbook *The cooking lessons will require more time and resources. Also the cookbook may require going through a rough draft and final copy that can occur after the lessons themselves are completed. That can be done at the teachers’ discretion. Brief Summary: This unit will focus on helping students understand the role of nutrition and food in defining a culture by studying Argentine nutrition and food. The first four lessons will focus on comparing nutritional guidelines, evaluating food, and a discussion about meal times in both the United States and Argentina. The students will then embark on a series of three lessons that each focus on a traditional Argentine food. The students will cook the food, create a nutritional analysis, learn about the history of that food, and then write food reviews. The students will ultimately make a cookbook with the recipes, pictures, nutritional analysis, and their own food review. Established Goals are taken from the Common Core Standards for Grade 2: Research to Build and Present Knowledge 7. Participate in shared research and writing projects (e.g. read a number of books on a single topic to produce a report; record science observations) 8. -
PERFECT RECIPES for HAVING PEOPLE OVER Sharing a Meal the Greater End of Table Fellowship Was Brought Home to Me Forcefully a Few Years Back
Perfect Recipes PERFECT RECIPES F 0 R HAVING PEOPLE OVER PAM ANDERSON PHOTOGRAPHS BY RITA MAAS HOUGHTON MIFFLIN COMPANY Boston New York CONTENTS Acknowledgments ix Introduction x T H E B I G STUFF A L L T H E Main Courses REST 2 Kitchen Gatherings Appetizers and 54 Outdoor Affairs First Courses 114 70 In the Dining Room First-Course Soups 154 95 Breakfasts for Company Salads 165 Side Dishes 194 Breads 223 Really Simple Desserts 233 Drinks 281 Index 294 INTRODUCTION hen I first started cooking, back in the late 1970s, entertaining was a production. I starched and ironed the tablecloth and napkins, polished each glass, and set the table at least a day before the big event. I slavishly followed menus, trekking from store to store to find the exact ingredients. No recipe was too long, no meal too elaborate. In fact, I thrived on multistep dishes that required days of attention and care: puff pastry, layered pates and vegetable terrines, miniature sweet and savory tarts. I still love to have friends over, but something happened along the way. First one daughter was born, then a second. Part-time work evolved into a full-time job. Casual hobbies became passionate avocations. With all these activities fighting for my time, I had to change the way I cooked. My menus are simple and flexible now, and my parties mostly spur-of-the- moment. I love potlucks and shared suppers, and kids are always welcome. The food's fun, the atmosphere's casual, and family and friends always gravitate to the kitchen. -
An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. ............................................................. -
Red Wines Glass / Bottle / Flight
Red Wines Glass / Bottle / Flight 201/401/501 Altavilla Della Corte, Cabernet Sauvignon, Sicilia 10 / 35 / 2.75 Deep and intense ruby red color with purplish rim. The nose is totally seduced by the captivating scents of cherry, blueberries and rhubarb, enveloped by warm hints of dark chocolate, juniper and tobacco. 202/402/502 Montepuliciano “Dama”, Marramiero, Abruzzo 10 / 35 / 2.75 Its color is ruby red intense with some dark red nuances, it has a good olfactory persistence tending to licorice flavor. It is rich and harmonious on the palate. It can be served with everything, but it links perfectly with roasted and stewed meat, with salami, ham and cheese. 203/403/503 Tinazzi, Corvina, Verona 12 / 36 / 3.00 Spice and dried fig notes lace the sun-dried black cherry and grilled herb flavors in this chewy, medium- bodied red. Drink now. A very good accompaniment to all types of meat, both grilled and braised and with medium mature cheese. 204/404/504 Zabu,` Nero D’Avola, Terre Siciliane 10 / 35 / 2.75 Intense. Aromatic. Round. The nose is bursting with red cherries and berry fruit, supported by floral notes, completed by a warm and long-lasting finish. 205/405/505 Super Tuscan “Caburnio”, Tenuta Monteti, Toscana 13 / 40 / 3.00 Supple and structured, this delicious red offers scents of Mediterranean scrub, mint, blue flowers and ripe berries. Made with 55% Cabernet Sauvignon, 25% Merlot and 20% Alicante, the juicy palate delivers Morello cherry, cassis, mocha and wild aromatic herb notes. Supple tannins carry the savory flavors. 207/407/506 Torrevento Nero Di Troia, Torre Del Falco, Puglia 9/30/2.75 Wine made in the Apulia hills in the nord of Bari. -
(GCI) Was Founded by Les Dames D'escof
Some Great Ideas for GLOBAL CULINARY INITIATIVE Programs The Global Culinary Initiative (GCI) was founded by Les Dames d’Escoffier International to embrace diversity. Food is the thread that connects all cultures and incorporates lifestyles and traditions. What better way for our 28 chapters to do this than to tap into the global cultures within our own communities? The mission of the GCI is to embrace our global communities through culinary connections that will provide educational programming, training programs and cultural exchange. While the GCI is not mandatory, the initiative thrives best when our chapters are engaged and actively participating. Here is a small sampling of what chapters are doing that may spark program ideas of your own. Some may just require small tweaks to programs you are engaged in already. Please contact the chapter featured if you would like more information about a particular program. Chapter Programs of Culture and Learning A committee is working on showcasing a different ethnic restaurant every other month with plans to Palm Springs have the proprietor of each restaurant give a talk about the cuisine and the region during dinner. We will be introducing the various ethnicities/cultures to the community at large. The first event will Dallas be a tour of an Asian grocery store where we will sample the ingredients and hear the stories that go with them. Following we will explore some of the current food trends. The event will be open to the public. There is an annual ancestral potluck where each Dame brings a dish from her culture and explains San Francisco to the group the significance of the dish, as well as any serving dishes or cooking tools that make the dish special to her heritage. -
Kitchen Renovations
Bulletin 021 Version 0725 11 Kitchen Renovation s PurposePurpose:::: The purpose of this bulletin is to inform permit applicants of document submittal requirements for the renovation of kitchens in 1- and 2-family residential dwelling structures. Applicability: The information contained herein is applicable to all 1- and 2-family residential dwelling structures. All work must be performed in accordance with the 2003 International Residential Code (IRC), as locally amended. This document may be updated periodically. Please check the department’s web page to verify you have the current version of this document. Permit SubmittalsSubmittals:::: Except as noted below, permit submittal drawings for kitchen renovations in 1- and 2-family dwelling units are not required to be prepared by a licensed design professional, however; the drawings must be drawn to scale and clearly indicate the scope of building, electrical, mechanical and plumbing work to occur. At a minimum, the following drawings are required: • Demolition plan to show all items to be removed such as cabinets, countertops, lighting switches or fixtures, electrical outlets, plumbing fixtures, walls or portions thereof, windows and doors. • Floor plan indicating new or relocated cabinet and countertop work, plumbing fixtures, hoods, walls, windows and doors. Dimensions should be provided to indicate overall room size and distance between island or peninsula sections and other countertops. • Electrical lighting and power plan indicating location of all existing and new switches, receptacles and lighting fixtures as well as power to hard-wired appliances. • Framing Plan indicating any work involving modification to the building's structural framing system. This drawing must be signed and sealed by a licensed architect or structural engineer. -
Culinary Arts Content Area: BMM Grade Level: HS POS: 1
Culinary Arts Content Area: BMM Grade Level: HS POS: 1 BMM.HS.1.1 Analyze criteria that customers use in the decision making process. BMM.HS.1.1.a Identify a customer need and create a product/food/service to meet that need. BMM.HS.1.2 Analyze the "customer experience" by listening to feedback provided by the customer. BMM.HS.1.2.a Establishe positive relationships with internal/external customers. Assess how poor experiences translate into lost sales, bad public relations and decreased BMM.HS.1.2.b profits. BMM.HS.1.3 Identify and apply the elements of meal planning, meal preparation, and meal service. BMM.HS.1.3.a Create a meal utilizing a work plan. BMM.HS.1.3.b Plan, prepare and evaluate aesthetically pleasing meals. BMM.HS.1.3.c Demonstrate proper table setting and etiquette. BMM.HS.1.3.d Identify basic table setting and meal etiquette. BMM.HS.1.3.e Describe different types of meal service. BMM.HS.1.4 Apply the knowledge and skills essential for effective customer service. Analyze the importance of customer service to the success of the food service BMM.HS.1.4.a establishment. Demonstrate the concept of exceptional customer service and know ways of anticipating BMM.HS.1.4.b the needs and desires of customers to exceed their expectations. Recognize common customer complaints and the service solutions for preventing or BMM.HS.1.4.c resolving complaints. BMM.HS.1.4.d Interact with customers/clients in a positive, responsive, and professional manner. BMM.HS.1.5 Demonstrate procedures applied to food safety and security in the food service industry.