Cookware Baking Utensils Storage & Gastronorm
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Matfer Bourgeat Inc. 2009
Matfer Bourgeat Inc. 2009 Awakening the Chef in you............ 1 Matfer Bourgeat, Inc... At the service of fine cuisine In a country with a culinary tradition such as that For over 80 years, by continuously improving of France, Matfer Bourgeat has always been com- production techniques, production quality, and mitted to encouraging excellence in the design of service. Matfer Bourgeat has one goal: Customer equipment for the professional catering industry. Satisfaction. 2 MATFER BOURGEAT INC. Matfer Bourgeat, Inc. Group History “PROVIDING SUPERIOR COOKWARE SINCE 1814” From the modest craftsman who, in 1814, worked copper in order to create cake pans, to automized lines permitting transform stainless steel into steam table pans or into whisks, the Matfer-Bourgeat group went through wars and industrial revolutions al- ways faithful to its original occupation: to conceive and to manufacture small material for the foodservice industry. Each new period in the life of a group includes its evolutions and its challenges. Our time is the one of globalization that, in numerous sectors, questions the durability of the industrial means of work. At the time of talks about “groups without factories”, we made the choice to produce in France, taking advantages from this globalization in order to extend our product range and to enter new markets. Our new products are at the heart if the group’s strategy: saving of time, security, hygiene and new tendencies are our main criteria of research and development. This policy, allied to a strong culture of services trying to anticipate our clients’ needs, will represent the basis of our future growth. -
213052E FP CMO24SS Microwave Installugm USCA 20171129.Indd
CONVECTION MICROWAVE OVEN CMO-24SS models FOUR MICRO-ONDES À CONVECTION Modèles CMO-24SS INSTALLATION GUIDE/USER GUIDE GUIDE D’INSTALLATION/GUIDE D’UTILISATION US CA PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY • Do not attempt to operate this microwave oven with the door open since open-door operation can result in harmful exposure to microwave energy. It is important not to damage or tamper with the safety interlocks. • Do not place any object between the microwave oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. • Do not operate the microwave oven if it is damaged. It is particularly important that the microwave oven door close properly and that there is no damage to the: (1) door (bent), (2) hinges and latches (broken or loosened), (3) door seals and sealing surfaces. • The microwave oven should not be adjusted or repaired by anyone except properly qualified service personnel. RETAIN THIS MANUAL FOR FUTURE REFERENCE. 2 CONTENTS Precautions to Avoid Possible Convection Automatic Operation 29-31 Exposure to Excessive Auto Broil .................................................... 29 Microwave Energy............................. 2 Auto Roast .................................................. 30 Important Safety Instructions....... 4 Auto Bake ................................................... 31 Installation Instructions ................. 6 Manual Convection and Automatic Mix Cooking .................. 32-47 Grounding Instructions .................. 7 Convection -
Snack Recipes, Student Workshops & Lab Manual
Fresh & Local Farm to School Snack Recipes, Student Workshops & Lab Manual Fresh & Local Farm to School These recipes were created by faculty and students of George Brown College working on the research project “Generating Success for Farm to School.” They were created to use at workshops we delivered for middle and secondary schools, the applied culinary portion of the work- shop. There was a theoretical portion, too, on food security, food literacy, food systems, and the benefits of a healthy diet. You'll find resources for the theory workshops in our report. The lab manual was courtesy of Continuing Education at George Brown College. The project received funding from the Social Sciences and Humanities Research Council of Canada. Fresh & Local Farm to School 4 Introduction The research project 'Generating Success for Farm to For the theory workshops, students brainstormed food School' investigated the benefits of the Farm to School security, food systems, and food literacy issues. (F2S) approach and the conditions necessary to sup- They then participated in a culinary workshop, port them. It also attempted to identify best practices where a sanitation, safety, and recipe demo preceded the for stakeholders by understanding the diverse conditions students producing (usually) two recipes. and key factors that lead to measures of success for F2S activities. Download the report here. The workshops were a great success. Participants gained insight and understanding of many of the concepts The activities align with the three pillars of F2S: underpinning the three pillars of F2S. Hands-On Learning (Food Literacy); Healthy, Local Food in Schools; Acknowledgments School and Community Connectedness. -
88762 Eng/Fr/Sp/Prt/Ar Diamond
Kenwood Chef KM300, KM400 series Major KM600, KM800 series Kenwood English page 1 instructions Congratulations on buying a Kenwood. With such a wide range of attachments available, it’s more than just a mixer. It’s a state-of-the-art kitchen machine. We hope you’ll enjoy it. Robust. Reliable. Versatile. Kenwood. Français page 9 mode d’emploi Félicitations pour l’achat de votre robot Kenwood. Avec une gamme impressionnante d’accessoires adaptables, votre robot est plus qu’un simple batteur: c’est un robot de cuisine ultra-perfectionné qui vous donnera entière satisfaction. Nous espérons que vous l’apprécierez. Solide. Sûr. sur-mesure. Kenwood. Español página 17 instrucciones Felicidades por comprar un aparato Kenwood. Con el abanico de accesorios disponibles, Ud. ha comprado algo más que una mezcladora. Es una obra de arte para la cocina. Esperamos que lo disfrute. Sólida. Fiable. Versátil. Kenwood. Portugêus página 25 instruções Parabéns pela compra da sua Kenwood. Com a grande variedade de acessórios para ela disponíveis, esta máquina é mais que uma batedeira. É uma máquina de cozinha super moderna. Esperamos que a sua Kenwood lhe dê muito prazer. Robusta. Fiável. Versátil. Kenwood. ´d°w 33 ÅH∫W 33 ¢FKOLU‹ ≤NMµJr ´Kv ®d«¡ §NU“ ØOMuËœ. ˱l ¢u≠d ¢AJOKW Ë«ßFW ØNcÁ ±s «∞LK∫IU‹, ≠Nu ∞Of ±πdœ ∞Of ≠Nu «∞LK∫IU‹, ±s ØNcÁ Ë«ßFW ¢AJOKW ¢u≠d ˱l ØOMuËœ. §NU“ ®d«¡ ´Kv ≤NMµJr îö©W. °q «≤t §NU“ ±D∂a ¨U¥W ≠w «∞dË´W Ë«ô¢IUÊ.«≤MU ≤Q±q ¢L∑FJr °t. ¢L∑FJr ≤Q±q Ë«ô¢IUÊ.«≤MU «∞dË´W ≠w ¨U¥W ±D∂a §NU“ «≤t °q îö©W. -
B16038 Culinary Smallwares and Equipment Summary.Pdf
B16038 Culinary Arts Small Wares Equipment Pricing Worksheet Boelter Edward Don & Company Nasco Great Lakes West Gordon Food Services US Foods ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT Item Qty Unit Description Brand Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model 1 12 ea Au Gratin Dish; 8 oz American Metalcraft AO080 $ 1.80 $ 21.60 $ 1.73 $ 20.76 $ - $ 3.00 $ 36.00 $ 1.91 $ 22.86 GFS# 939507 NS GFS Pack 12 CT $ 1.78 $ 21.32 2 10 ea Roasting Pan; 24'' Alluminium Vollrath 68358 $ 53.20 $ 532.00 $ 51.52 $ 515.20 $3.00 broken case charge added $ - $ 58.00 $ 580.00 $ 58.09 $ 580.90 GFS# 912756 NS $ 57.83 $ 578.26 3 24 ea squeeze bottles; 12 oz Tablecraft 11253C $ 8.00 $ 192.00 $ 0.64 $ 15.36 PACK SIZE 36/CS NO BROKEN CASES $ - $ 9.00 $ 216.00 $ 0.68 $ 16.33 GFS# 781100 SK GFS Pack 36 CT $ 0.70 $ 16.84 4 24 ea squeeze bottles; 8 oz Tablecraft 10853C $ 6.90 $ 165.60 $ 0.55 $ 13.20 PACK SIZE 36/CS NO BROKEN CASES $ - $ 8.00 $ 192.00 $ 0.60 $ 14.29 GFS# 781070 SK GFS Pack 36 CT $ 0.60 $ 14.48 High Density squeeze bottles; 5 12 ea 12 oz Tablecraft 11253CHD $ 8.40 $ 100.80 $ 0.68 $ 8.16 PACK SIZE 12/CS NO BROKEN CASES $ - $ 9.00 $ 108.00 $ 0.78 $ 9.42 GFS# -
Do You Know Your Kitchen Equipment?
Cardinal Ice Equipment, Inc. Cardinal Ice Equipment, Inc. 3311 Gilmore Industrial Blvd. 1315 Read Street Unit I Louisville, KY 40213 Evansville, IN 47710 T 502 966 4579 T 812 468 8550 F 502 966 4098 F 812 468 8560 Do You Know Your Kitchen Equipment? 1. Every good chef needs an assortment of knives at his disposal. What type of knife would be best suited for slicing up a loaf of sour dough? Fillet knife Chef's knife Serrated knife Paring knife 2. This special utensil is commonly used to remove the top part of the skin from fruit like oranges and lemons. Grater Peeler Zester Scoop 3. Which of the following items listed below does not fit with the others? Sieve Colander Strainer Ricer Manitowoc American Blue Air True 3M Water Sinks & Ice Range Refrigeration Manufacturing Filtration Tables Multiplex Delfield Servend WelBilt RDI Ice Bags Cardinal Ice Equipment, Inc. Cardinal Ice Equipment, Inc. 3311 Gilmore Industrial Blvd. 1315 Read Street Unit I Louisville, KY 40213 Evansville, IN 47710 T 502 966 4579 T 812 468 8550 F 502 966 4098 F 812 468 8560 Do You Know Your Kitchen Equipment? 4. One very specialized tool found in the kitchen drawer has the singular purpose of cutting out small balls of fruit. It is called a ________ baller. Pineapple Melon Cantaloupe Jackie 5. A bain-marie can be used in the kitchen to melt chocolate or make custards and sauces. What is it more commonly known as? Crockpot Double boiler Browning tray Pressure cooker 6. This interesting kitchen aid is a perforated pot with a hand turned scraper. -
Tools for Puréeing P
Tools for Puréeing Knowing the task is key to selecting the right implement BY PRISCILLA MARTEL uréeing is a technique used for making all Pmanner of delicious things, from airy fish quenelles to vegetable side dishes (like the sweet- potato and turnip purée we have every Thanksgiv- ing) to raspberry sauce. Purées form the bases of sauces, soufflés, and many soups as well. Most creamy soups rely on puréeing to produce a uniform texture. Some soups have an entirely different character depending on which puréeing tool is used. An Italian soup made of wild mushrooms, pancetta, potatoes, and beans is rough and hearty when I spin the cooked mushrooms briefly in a food proces- The oldest puréeing sor, but silken and delicate when passed through a tool, the mortar and fine sieve. pestle, has been used Whether I need to mash a potato or purée since antiquity for salmon for a mousse, I know I can lay my hands on grinding and mashing. the perfect tool. As a former restaurant owner and Look for a deep- chef, I’ve had ample opportunity to use all of the bowled mortar and a possible implements for making a purée, and while heavy pestle, which certain tasks require specialized items, most need will lessen the muscle only the basic equipment I have in my kitchen needed to do the job. at home. The author’s mortar Automation has conquered the kitchen as it has and pestle (shown everything else. For the majority of puréeing jobs, here) came from the food processor is the easiest and fastest tool to Greece. -
Viking Professional Stand Mixer Use and Care Instructions and Recipes
Viking Professional Stand Mixer Use and Care Instructions and Recipes Congratulations! You have just purchased a Viking Professional Stand Mixer. We also have a large selection of attachments available to use with your stand mixer. It will turn your stand mixer into more than just a mixer, a true multi-function stand mixer, that every kitchen must have. www.vikingrange.com ® VSM500 Professional 5 quart Stand Mixer – 800 watts VSM700 Professional 7 quart Stand Mixer – 1000 watts Both Models Available in the wide selection of finishes offered for Viking Culinary Products. IMPORTANT SAFEGUARDS When using this electric appliance basic safety precautions should apply including the following: • Always read and follow all instructions. • Switch off and unplug before fitting or removing tools and/or attachments, after use and before cleaning. • Close supervision is necessary when any appliance is used by or near Children • Avoid contact with moving parts and fitted attachments. Keep hands, hair, clothing, as well as spatulas and other utensils away from beat- ers during operation to reduced the risk of injury to persons, and/or damage to the mixer. • The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury. • Do not use more than one attachment at a time. • Do not exceed the maximum capacities listed in this use and care instructions. • Do not use the machine if it is damaged or if the cord is damaged. Have the machine checked and serviced before resuming usage. • When using an attachment make sure that you have read the safety instructions that come with that particular attachment. -
Course Title Culinary Arts I Board Approval Date July 21, 2016
Course Title Culinary Arts I Board Approval Date July 21, 2016 Course Rationale The hospitality and foodservice industry is one of the largest, fastest-growing industries in the nation, employing more people than any other private-sector industry in the United States. The ProStart Program is a School-to-Career program. It is a nationally recognized program designed by the Educational Foundation of the National Restaurant Association available to students. The Culinary I course is the first level in a sequence leading to an industry recognized certification. Students will receive an introduction to the hospitality and foodservice industry as well as basic food preparation skills. Students will: a) construct meaning to related nutrition and food economics; b) communicate effectively about food and nutrition products and services; c) use critical thinking skills to solve problems related to health and wellness; d) make educated decisions regarding the purchasing, safety, sanitation and preparation of food products; e) investigate career options in the hospitality and foodservice industry. Course Description Culinary Arts I provides an opportunity for students with little or no prior food preparation experience, but with an interest in foods, to learn about culinary skills and careers in the hospitality and foodservice industry. This basic course introduces students to ProStart ( a program created by the National Restaurant Association Educational Foundation) and the world of professional cooking. Topics of study include nutrition, meal planning, safety and sanitation, kitchen equipment and techniques, basic food preparation skills, potatoes, grains, breakfast foods, sandwiches and consumer skills. Science, math, technology, resource management and communication skills are reinforced in this course. -
Iowa Early Learning Standards, 3Rd Edition
i Iowa Early Learning Standards - 3rd edition Table of Contents Invitation to Use the Iowa Early Learning Standards - 3rd edition....................................... 1 Writing and Revision Committees ..................................................................................... 2 I. Introduction ..................................................................................................................... 7 Defining the Iowa Early Learning Standards.............................................................................. 8 Sections of the Iowa Early Learning Standards ......................................................................... 9 History of the Iowa Early Learning Standards ......................................................................... 10 2017 Iowa Early Learning Standards Revisions and Updates .................................................. 11 II. Essential Considerations ................................................................................................. 13 Intent of the Iowa Early Learning Standards ........................................................................... 14 The Role of Relationships in Learning ..................................................................................... 15 The Importance of Physical and Mental Health ...................................................................... 16 Diversity and Inclusion ............................................................................................................ 17 The Importance of Play -
CONVECTION MICROWAVE OVEN Installation/Use and Care Guide
1.CMO24SS_DCS 374 E.qxd 4/21/04 9:42 AM Page 1 HEADING CONVECTION MICROWAVE OVEN Installation/Use and Care Guide MODEL: CMO24SS 1.CMO24SS_DCS 374 E.qxd 4/21/04 9:42 AM Page 2 A MESSAGE TO OUR CUSTOMERS Thank you for selecting this DCS Convection Microwave Oven. Because of this appliance’s unique features we have developed this Use and Care Guide. It contains valuable information on how to properly operate and maintain your new appliance for years of safe and enjoyable cooking. To help serve you better, please fill out and return the Ownership Registration Card and keep this Guide handy, as it will help answer questions that may arise as you use your new appliance. For your convenience, product questions can be answered by a DCS Customer Service Representative by phone: 1-888-281-5698, Fax: 714-372-7004, email: [email protected], or by mail: DCS Attention: Customer Care Center 5800 Skylab Road Huntington Beach, CA 92647 www.dcsappliances.com PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY n Do not attempt to operate this microwave oven with the door open since open-door operation can result in harmful exposure to microwave energy.It is important not to defeat or tamper with the safety interlocks n Do not place any object between the microwave oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. n Do not operate the microwave oven if it is damaged. It is particularly important that the microwave oven door close properly and that there is no damage to the: (1) door (bent), (2) hinges and latches (broken or loosened), (3) door seals and sealing surfaces. -
Prochef® Certification Program Level II Exam Study Guide
ProChef ® Certification Program Level II Exam Study Guide CIA Consulting Department, Hyde Park, New York Copyright © 2019 The Culinary Institute of America All Rights Reserved s manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. Welcome, ProChef Certification Candidate! Congratulations on making the decision to validate the skills you’ve gained as a professional culinarian. You have committed to a rigorous process that offers you the opportunity to not only earn a valuable professional certification and promote yourself with a mark of accomplishment, but also help advance our industry. The ProChef Certification exam, and the skills you practice preparing for it, will challenge you to be the very best you can be. During your time in the program, be sure to take note of all the experience has to offer. You’ll want to recall these memories when sharing your knowledge with colleagues who will follow in your footsteps to gain their ProChef certification. At any time in the process, please feel free to share your thoughts with me, or any of the exam evaluators and staff. We value your insight as we continually strive to offer the best, most effective certification program. Thank you for your pride in our profession, commitment to lifelong learning, and spirit of giving back to the industry we all love. We are truly happy you have chosen to embark on this journey, and look forward to your successfully completing the program and representing the ProChef ideals as you go forward in your career.