Revised National Guidelines for Apprenticeship Standards 1
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Moving Up:Turning a Line Cook Into a Sous-Chef
9/23/2015 Moving Up:Turning a Line Cook Into a Sous-Chef http://www.restaurantowner.com/members/2073print.cfm Moving Up:Turning a Line Cook Into a Sous-Chef by Joe Abuso Developing your current staff is one of the most important and smartest things that you, or any restaurateur, can do. Finding good people is hard enough to begin with, and keeping them around can sometimes be even harder. One of the easiest ways to attract the kind of workers you need is to be able to promise that the position you're offering them is not a stagnant, dead-end proposition. One way to keep them on your team is to make good on that promise. The best personnel want to progress through their careers by being given the opportunity to learn, grow and take on more and varied responsibilities. Hiring from within to fill midlevel management positions has many advantages over bringing in new people: You already know that they are reliable and get along with the rest of the crew; they understand the company culture, product and expectations; it's good for overall morale to see that hard work is rewarded; and lower training and administrative costs are some of the biggest. Of course, if you haven't been successfully grooming your entry-level workers for bigger and better things, you won't have the option to promote a current employee rather than placing a want ad, culling résumés and being (not always pleasantly) surprised at who walks through the door for an interview. The position of sous-chef or assistant kitchen manager Hiring from within to fill midlevel is one of the most important and common slots for a “management positions has many restaurateur to have to fill. -
Summer Inspiration Menu
SUMMER INSPIRATION MENU #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM DIVE INTO TRAY-PASSED HORSSummer D’OEUVRE Crispy Pork Belly and Lobster with Pickled Cypress Grove Goat Cheese Crostini with Mango on a Plantain Chip Pepper Cress and Heirloom Citrus Crab and Roasted Corn Salad with Finger Lime Tea Leaf Roasted Pork Samosa with and Avocado on Crunchy Romaine Red Chili Relish Tapioca Croquette with Roasted Banana, Tamarind Glazed Yam and Jalapeno Flatbread Coconut Vinegar and Fried Onion Grapefruit and Tequila Pulled Chicken in Grilled Guava Shrimp with Scallion Pesto Blue Corn Taco Chicken Shumai with Lychee BBQ Sauce Ahi Tuna Tiradito with Starfruit and Aji Amarillo Mini Taro Taco with Roasted Chicken and Cambodian “Lok Lak” Beef with Chili Glazed Peach Habanero Jam Heirloom Tomato and Taro Root Shell Tuna Tartare with Nam Pla Sauce and Cucumber Chili Relish WOLFGANGPUCKCATERING.COM #TOSUMMERWITHLOVE A SLICE OF SMALL PLATESParadise Mango Teriyaki Glazed Salmon on SERVED ON A COCONUT SHELL... Lemongrass Scented Black Rice Charcoal-Dusted Ahi Tuna Tataki with Grilled Pineapple, Yuzu Tapioca and Ginger Miso Sauce Hamachi Crudo with Blackened Citrus and Puffed Sushi Rice Grilled New York Steak with Wasabi Ponzu and Pickled Mama Lil Peppers Coconut and Lobster Curry Fried Rice with Passion Fruit Glazed Serrano Chili Crab and Avocado Louie with Fresh Horseradish Line Caught Swordfish, Passion Fruit Gelée, Chilled Cucumber Soup with Pineapple Espuma Bok Choy and Coconut Cilantro Gremolata Baby Mango with Thai Bird Chili, Chia Seed Lemongrass -
Product Catalog 2011- 2012
Product Catalog 2011- 2012 Cookware • Kitchen Electrics • Cutlery • Bakeware Utensils & Gadgets • Accessories Our History 1994 – Utensils and Our mission at Calphalon is to be the approachable culinary Bakeware Launches expert in kitchenware, enhancing the home chefs’ food Calphalon expands its portfolio experience during planning, prep, cooking and baking. with the launch of its utensil and professional bakeware lines. A decade later, utensil designs were And here’s how it all began… updated to better meet consumer needs. 1963 – Original Calphalon Company Founded: Commercial Aluminum Cookware 1997 – Announcing The Calphalon Corporation Under its new name, The Calphalon Corporation reveals a new Company cookware line—Calphalon Commercial Nonstick—featuring Ronald Kasperzak purchases a Cool V™ handle technology. small metal spinning company in Perrysburg, Ohio — Commercial Metal. Renamed Commercial Aluminum Cookware Company, Ron’s purpose is to expand and upgrade the limited line of aluminum cookware for the food 1998 – Newell Purchases Calphalon service industry. With Newell’s purchase, The Calphalon Corporation joins a family of well-known brands, including Levolor, Sharpie, and 1968 – A Renaissance in Goody. The following year, Newell purchases the Rubbermaid brand, changing its name to Newell Rubbermaid. Cookware Commercial Aluminum Cookware is the first company to adapt and apply a new technology developed by the aerospace industry. Hard 2001 – New Tri-Ply Stainless anodizing is an electrochemical Calphalon launches process of treating raw aluminum Tri-Ply Stainless Steel to create a new professional line of cookware, designed cookware called Calphalon. with three layers that deliver even, consistent 1976 – Calphalon Hard Anodized Goes Retail heating, while matching Calphalon Professional Hard Anodized enters the retail market. -
Lake Elmo Inn CATERING SERVICES
Lake Elmo Inn CATERING SERVICES WORLD CLASS DINING CLOSE TO HOME • SERVING THE TWIN CITIES SINCE 1881 SIGNATURE DRINKS Spring Summer Raspberry-Orange Champagne Cocktail Limoncello Iced Tea 1 Raspberry ½ ounce Limoncello 1 tbsp. Grand Marnier ½ ounce Vodka 1 medium Orange 4 ounces Sweetened Brewed Tea, iced (cut in half and sliced in ¼ inch thick half moons) Lemon Slices, for garnish 3 ounces Champagne, chilled Pour Limoncello, Vodka, and Iced Tea over ice in tall Place a raspberry in the bottom of a Champagne Flute. glasses. Garnish with Lemon Slices and serve with Straws. Add a tablespoon of Grand Marnier to the glass. Place half a Slice of Orange on the rim of the glass. Fill flute three-quarters full of chilled Champagne and serve. Mango Tequila Sunset ½ ounce Tequila Classic Bellini 1 ounce Pomegranate Liqueur 1 tbsp. Peach Puree 4 ounces Mango Juice ½ ounce Peach Schnapps, chilled Ice Cubes ½ ounce Vodka, chilled Mango and Watermelon Balls, for garnish 3 ounces Champagne, chilled Fill a 10-ounce Highball Glass halfway with ice, and Pour the Peach Puree, the Schnapps, and the Vodka pour Tequila and Pomegranate Liqueur over the ice. Slowly top with Mango Juice for a layered drink. Place into a Champagne Flute. Pour the Champagne over the top and serve. a piece of Mango and a Watermelon Ball on a skewer for garnish. Mimosa with a Splash Blackberry Champagne 1 ounce Orange Juice, chilled 3 ounces Champagne, chilled ¾ ounce of Blackberry Simple Syrup ½ ounce Grand Marnier, chilled 3 ounces Champagne Orange Slices, cut into quarters for garnish 2 Blackberries, for garnish Pour the Blackberry Simple Syrup into a Champagne Pour the Orange Juice and Grand Marnier into a Flute and top with the Champagne. -
Slow Cooking Free Download
SLOW COOKING FREE DOWNLOAD The Australian Women's Weekly | 192 pages | 02 Jul 2011 | Australian Consolidated Press UK | 9781907428234 | English | Northampton, United Kingdom New York Times bestselling author & Slow Living Expert Slow Roast Lamb Prep Time. The long, moist cooking is particularly suitable for tough and cheap cuts of meat including pork shoulderbeef chuck and brisket. By Janiece Mason. To Slow Cooking a slow cooker, the cook places raw food and a liquid, such as Slow Cookingwater, or wine, in the slow cooker. Alexandra Folino. These are the best I've had, short of the actual grilling method of course! Advertisement - Continue Reading Below. Slow Cooking temperature of the contents rises until it reaches boiling point, at which point the energy goes into gently boiling the liquid closest to the hot surface. By Chandrav. By Buckwheat Queen. It will take a bit longer for the dish inside to get up to temperature, but your food will cook just fine. Slow-Cooker Paella. List of cooking appliances List of cooking vessels Outdoor cooking Food preparation Food preservation Food safety. The cooker was then reintroduced under the name "Crock-Pot" Slow Cooking Skip Slow Cooking Skip to content Skip to primary sidebar Skip to secondary sidebar. Mississippi pot roast is a perfect dish perfect Slow Cooking the Slow Cooker. The affordable crock pots can do everything — if Slow Cooking really wanted, you could make breakfast, lunch, dinner, and dessert in these things. This recipe is so simple, you will love it! You'll love 'em on busy weeknights The contents Slow Cooking enclosed by the crock and the lid, and attain an essentially constant temperature. -
12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking. -
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………………………………. ............................................................. -
Visual Cookbooks for Children and Adults With
Visual cookbooks for children and adults – available on Amazon and from the publishers Many children and adults with ASD can benefit from visual guidance as they develop healthy eating habits and independent life skills in the kitchen. The following books all offer photographs or illustrations to help make healthy choices and learn to cook a variety of foods. Cook This, Not That! By David Zinczenko. Rodale Books, 2010. ISBN: 978-1605291475. Visual guide to cooking techniques, recipes, and healthy shopping guidelines. Let's Cook! Healthy Meals for Independent Living by Elizabeth D. Riesz and Anne Kissack. Appletree Press, 2010. 978‐1891011085 More than FIFTY healthy "I can cook" recipes‐‐ in LARGE PRINT and written at an early elementary reading level. Recipes written in an easy‐to‐follow style: What I Need What I Use What I Do Food photos on every page, Step‐by‐step preparations, Complete nutrient information. Lifestyle Easy Cookbook Institute for Applied Behavior Analysis. British book with large, oversize pages. Includes visual shopping cards with each recipe. To see an online preview, look here: http://iaba.com/cookbook/preview/ Look 'n Cook Cookbook Attainment Company, 2005. ISBN: 978‐ 1578615971 Look 'n Cook has three components: Look ‘n Cook Cookbook with 62 step‐by‐step recipes Look ‘n Cook Lesson Plans Look 'n Cook DVD Set Look ‘n Cook Microwave Cookbook Attainment Company, 1999. ISBN: 978‐1578610785 Look ’n Cook Microwave Cookbook features easy‐to‐make microwave recipes presented in an illustrated, step‐by‐step format. It has two components: the Cookbook and the Lesson Plans. The Picture Cookbook, No‐Cook Recipes for the Special Chef by Joyce Dassonville and Ehren McDow. -
Heating Instructions on the Package, Follow Those Manufacturer Recommendations for Heating the Food Item
Greetings from your school kitchen! As we continue the grab and go school meals, we will be offering various food items and want you to know how to store and prepare the different items. For items that require heating (e.g. Breakfast pizza, hamburgers, sloppy joe, etc.), please store the food item in the refrigerator until you are ready to eat. Then take it out and heat to the proper temperature before consuming. After heating, eat within two hours. Store in the refrigerator no longer than 5 days. 1. If the item has heating instructions on the package, follow those manufacturer recommendations for heating the food item. 2. If the item does not have heating instructions on the package, please follow these instructions to safely heat: HEATING INSTRUCTIONS OVEN, FROM FROZEN: OVEN, FROM THAWED: 1. Heat oven to 325°F. Discard any paper, foil or foam container 1. Heat oven to 325°F. Discard any paper, foil or foam container the food item is in. the food item is in. 2. Place product on baking sheet and cook in the oven for about 2. Place product on baking sheet and cook in the oven for about 20 minutes. 10 minutes. 3. Product is ready to consume when an internal temperature of 3. Product is ready to consume when an internal temperature of at least 165°F degrees is reached. at least 165°F degrees is reached. 4. If product has not reached an internal temperature of at least 4. If product has not reached an internal temperature of at least 165°F, continue to cook in oven, checking every 5-10 minutes 165°F, continue to cook in oven, checking every 5-10 minutes until minimum internal temperature of 165°F is reached. -
Celebrate Red Raspberries Year-Round
CELEBRATE RED RASPBERRIES YEAR-ROUND Bring the taste of summer to your menu year- “I became a school chef because it’s really a good marriage of my role as a registered dietitian and as a culinarian. I round with Washington Red Raspberry products. also saw the potential to further the school food program Find inspiration to add excitement to your by enhancing scratch cooking and other culinary aspects.” school menu. Red raspberries provide the taste Chef Garrett Berdan students love with the nutrition they need. JANUARY National Oatmeal Month, National Baking Month DAY HOLIDAY RECIPE IDEAS 01.13 National Peach Melba Day Peach melba with honey-raspberry sauce 01.15 National Fresh Squeezed Juice Day Raspberry mint lemonade (with squeezed lemons), raspberry orange juice 01.16 International Spicy Food Day Spicy chocolate raspberry frozen yogurt, spicy raspberry sauce (topping) 01.21 National Granola Bar Day Raspberry apple granola crumble, raspberry coconut granola, raspberry granola bars 01.23 National Pie Day Raspberry peach pie, mini PB and raspberry J pies, raspberry chocolate pie FEBRUARY National Snack Food Month DAY HOLIDAY RECIPE IDEAS 02.05 National Frozen Yogurt Day Raspberry and blackberry frozen yogurt, lemon raspberry frozen yogurt 02.09 National Pizza Day Chicken pizza with raspberry jalapeno sauce, raspberry and ham pizza 02.10 National Brownie Day Raspberry chocolate brownies 02.14 Valentine’s Day Raspberry chocolate mousse, raspberry crumble bars, raspberry cinnamon rolls, raspberry sugar cookies, raspberry cheesecake smoothie, -
F&B Production Campus Preparation Questionnaire
F&B PRODUCTION CAMPUS PREPARATION QUESTIONNAIRE 1. Name 10 heavy and 10 light equipments and mentioning the use of each. Equipments used in Grade Manger. 2. Name 5 great personalities of ancient times and recent years related to food production in the Hospitality Industry. 3. What are the different types of kitchen knives? State the parts of a knife. 4. List the different types of fuel used in the kitchen. 5. Name at least 10 different spices used in the kitchen. 6. Name 10 different cereals and pulses. 7. What is the difference between fats and oil? Name different fats and oils used in the kitchen. What is margarine and what are its constituents? 8. What is texture? What are the different types of textures? 9. Name 10 continental herbs commonly used in the kitchen. 10. Name 5 fruits tinder a) Tropical, b) Stone. c) Berries d) Citrus e) Dried f) Melons 11. Name 5 types of salad greens / lettuce commonly used. 12. Name 5 fruit vegetables. 13. Name 10 continental vegetables used commonly in the kitchen. What are the rules for cooking green vegetables, strong aromatic vegetables, starchy vegetables, cereals and protein rich products? 14. Describe the classical kitchen brigade of both 5 star Continental & Indian hotel. 15. State the different methods of cooking with examples. 16. State different cuts of vegetables with dimensions. 17. Answer the following questions in details: 18. Define stuffing, Explain different types of stuffing. 19. Name the different types of stock used in the kitchen. State 10 golden rules for making good stock. Describe the process and duration in making the stocks. -
View Social Party Planner
SOCIAL MENU Selections PARTY PLANNER A-LA-CARTE Menu Offerings SOUPS Cream of Mushroom Soup | Porcini | Cream Cream of Asparagus Soup | Fresh Asparagus | Cream Caldo Verde Soup | Potato Puree | Sliced Chorizo | Collard Greens Shrimp Bisque | Shrimp | Crème Fraiche Potato Leek Soup | Chive Stracciatella Soup | Italian Classic Egg Drop | Parmesan Harvest Butternut Squash Soup | Butternut Squash | Crème Fraiche PASTA | RISOTTO Penne in Tomato Basil Sauce | Fresh Tomato Sauce | Basil Penne in Rose Sauce | Fresh Tomato Sauce | Cream Cheese Stuffed Tortellini | Boursin Lasagna | Bolognese | Sauce Parmesan | Fresh Pasta Penne Tortellini Duo Mushroom Risotto | Wild & Tame Mushrooms | Parmesan ENTREES* Grilled New York Striploin | Perfectly aged New York Striploin Prime Rib Au Jus | Rubbed with Rock Salt and Cracked Black Pepper| Slow Roasted Veal Marsala | Porcini | Marsala Wine Sauce Veal Piccata | Lemon White Wine Sauce | Capers Veal Franchese | Lemon Butter Wine Sauce Mediterranean Chicken Supreme | Roasted | Mediterranean Herbs Chicken Parmigiana | Breaded | Signature Tomato Sauce | Blend of Melted Cheeses Chicken Franchese | Sauteed Breast of Chicken | Lemon Butter Wine Sauce Grilled Salmon | Lemon Dill Sauce *All Entrée selections are accompanied with a choice of Mashed or Roasted Potatoes and Seasonal Vegetable SALADS* Mesclun Salad | Mixed Greens & Garnish | Signature House Vinaigrette Traditional Caesar Salad | Romaine | Parmesan | House made Herbed Garlic Croutons | Creamy Caesar Dressing Mediterranean Greek Salad | Blend of Peppers,