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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. -
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. -
Oral and Maxillofacial Surgery
ORAL AND MAXILLOFACIAL SURGERY 3rd EDITION 2/2012 US Chapter Pages 1 BASIC SETS OMFS-SET 1-36 TELESCOPES AND INSTRUMENTS FOR FRAKT 37-54 2 ENDOSCOPIC FRACTURE TREATMENT TELESCOPES AND INSTRUMENTS FOR TMJ 55-60 3 ARTHROSCOPY OF TEMPOROMANDIBULAR JOINT TELESCOPES AND INSTRUMENTS FOR DENT 61-80 4 MAXILLARY ENDOSCOPY TELESCOPES AND INSTRUMENTS DENT-K 81-120 5 FOR DENTAL SURGERY TELESCOPES AND INSTRUMENTS SIAL 121-134 6 FOR SIALENDOSCOPY 7 FLEXIBLE ENDOSCOPES FL-E 135-142 8 HOSPITAL SUPPLIES HS 143-240 9 INSTRUMENTS FOR RHINOLOGY AND RHINOPLASTY N 241-298 10 BIPOLAR AND UNIPOLAR COAGULATION COA 299-312 11 HEADMIRRORS – HEADLIGHTS OMFS-J 313-324 12 AUTOFLUORESCENCE AF-INTRO, AF 325-342 13 HOLDING SYSTEMS HT 343-356 VISUALIZATION SYSTEMS OMFS-MICRO, OMFS-VITOM 357-378 14 FOR MICROSURGERY OMFS-UNITS-INTRO, UNITS AND ACCESSORIES U 1-54 15 OMFS-UNITS COMPONENTS OMFS-SP SP 1-58 16 SPARE PARTS KARL STORZ OR1 NEO™, TELEPRESENCE 17 HYGIENE, ENDOPROTECT1 ORAL AND MAXILLOFACIAL SURGERY 3rd EDITION 2/2012 US Important information for U.S. customers Note: Certain devices and references made herein to specific indications of use may have not received clearance or ap- proval by the United States Food and Drug Administration. Practitioners in the United States should first consult with their local KARL STORZ representative in order to ascertain product availability and specific labeling claims. Federal (USA) law restricts certain devices referenced herein to sale, distribution, and use by, or on the order of a physician, dentist, veterinarian, or other practitioner licensed by the law of the State in which she/he practices to use or order the use of the device. -
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………………………………. ............................................................. -
(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 Utensils & Equipment
Kitchen Utensils & Equipment ! Miss Povse! Chef’s Knife ! " The most used knife ! " Multi-purpose knife! " Used for peeling, trimming, slicing, chopping and dicing. ! Whisk ! " Used to blend ingredients smooth! " Incorporates air into mixtures! " A narrowed whisk is often referred to as a whip. ! ! Serrated Knife ! " Blade has “teeth”! " Used to cut bread & crust without crushing it. ! " Can cut other hard foods or foods with a skin as well. ! Wooden Spoon ! " Used for mixing, stirring, scooping and serving. ! Perforated Spoon ! " Used for straining solids from liquids. ! " Lifts drained, braised, poached and seared foods. ! " Ex. Lifting vegetables from soup to check for doneness. ! Pastry Cutter/Blender ! " Used to mix fat (i.e. butter or shortening) into flour. ! Paring Knife ! " The 2nd most frequently used knife.! " Used to peeling & trimming the skin off fruits & vegetables. ! " Used for small or intricate work! " Similar to a chef’s knife but smaller. ! Basting/Pastry Brush ! " Used to spread an oil, glaze or egg wash on pastries and bread. ! " In roasting meats, the brush is used to sop up juice or drippings from under the pan and spread them on the surface of meats to crisp the skin. ! Mesh Strainer/Skimmer ! " Separates impurities from liquids. ! " Used to remove cooked food or pasta from a hot liquid. ! Vegetable Brush ! " Used to remove the dirt off fruits, vegetables and potatoes. ! Pancake Turner/Flipper ! " Used to flip or turn over hot foods during preparation. ! " Keeps user’s hands off hot surfaces. ! " May also be used to serve foods. ! Rubber Spatula/Scrapper ! " Used to remove material from mixing bowls and pans. -
Kitchen? the Heart and Soul of Every Restaurant Resides in the Kitchen
What's Cookin' in the Kitchen? The heart and soul of every restaurant resides in the kitchen. From prep to storage and all points in-between, the kitchen is the life force of every dining establishment. Creative culinary gadgets and modern innovations have made kitchen work easier and given way to new methods of cooking and serving. A well-stocked kitchen isn't just about the food, the manner in which the meal is prepared and served is as important as the ingredients used in every recipe. RITZ® 685° Silicone Heat Protection • Flame and heat resistant up to 685°F • Unique tread design for better grip • Oven mitts feature 100% cotton interior • Dishwasher safe and bleach resistant RZS685BK10 Oven Mitt, 10" RZS685BK13 Oven Mitt, 13" RZS685BK15 Oven Mitt, 15" RZS685BK17 Oven Mitt, 17" RZS685PMBK17 Puppet-Style Oven Mitt, 17" RZS685PHBK8 Pot Holder/Trivet, 8" x 9" 1 RZS685HHBK6 Handle Holder, 6 ⁄4" Hold everything with the ultimate Oven Mitt in heat protection! Puppet Mitt Pot Holder/Trivet Handle Holder 72 KITCHEN Features breast and thermometer pockets, reversible closures and fold-back cuffs. Long Sleeve Chef Coats • 8 matching pearl buttons • 65% polyester, 35% cotton twill • Features breast and thermometer pockets, reversible closures and fold-back cuffs • White RZEC8SM Small RZEC8M Medium RZEC8LG Large RZEC81X X-Large RZEC82X XX-Large Long Sleeve Chef Coats • 10 matching pearl buttons • 65% polyester, 35% cotton twill Beanies • Black • Unisex, one size fits all RZCOATBKSM Small • 65% polyester, 35% cotton twill RZCOATBKM Medium • Elastic -
Korean Food and American Food by Yangsook
Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods. -
Silicone Spatulas - Cooks Illustrated 03/02/11 1:47 PM
Silicone Spatulas - Cooks Illustrated 03/02/11 1:47 PM Online Gift Membership Search All Magazine Subscription Magazine Gift Subscription OVERVIEW METHODOLOGY RESULTS CHART BROWSE EQUIPMENT REVIEWS SILICONE SPATULAS Published July 1, 2008. From Cook's Illustrated. Add to My Favorites Read Current Issue Browse Previous IssuesNewfangled silicone spatulas are rife with issues—either too Print Welcome flimsy or too rigid, weirdly shaped, or uncomfortable to Logout Email hold. Do any deliver a better tool? MY FAVORITES View My Recipes View My Menus View My Videos MyManage Account My PRODUCT TESTED HEAD HANDLE OVERALL PRICE* Favorites Bulletin Board PERFORMANCE FreeMy Newsletter Favorites Info Connect HIGHLY RECOMMENDED with us Rubbermaid Professional 13- ★ ★ ★ ★ ★ ★ ★ ★ ★ $18.99 1/2-Inch High-Heat Scraper A practical, no-nonsense spatula that aced every cooking test, with a great balance of flexibility and firmness for both the head and the handle; however, the head did become slightly discolored by the turmeric in the curry test, and if we were going to quibble, the handle, while providing a great grip, could be a bit more cushy. But all around, http://www.cooksillustrated.com/equipment/results.asp?docid=10272 Page 1 of 6 Silicone Spatulas - Cooks Illustrated 03/02/11 1:47 PM a bit more cushy. But all around, a terrific choice for nearly any job in the kitchen. (We also went beyond its top recommended temperature with no sign of damage.) HIGHLY RECOMMENDED Tovolo Silicone Spatula ★ ★ ★ ★ ★ ★ ★ ★ ★ $8.99 This sleek spatula has curves in all the right places. It may look like it’s just going to be decorative—until you use it. -
Laboratory Supplies and Equipment
Laboratory Supplies and Equipment Beakers: 9 - 12 • Beakers with Handles • Printed Square Ratio Beakers • Griffin Style Molded Beakers • Tapered PP, PMP & PTFE Beakers • Heatable PTFE Beakers Bottles: 17 - 32 • Plastic Laboratory Bottles • Rectangular & Square Bottles Heatable PTFE Beakers Page 12 • Tamper Evident Plastic Bottles • Concertina Collapsible Bottle • Plastic Dispensing Bottles NEW Straight-Side Containers • Plastic Wash Bottles PETE with White PP Closures • PTFE Bottle Pourers Page 39 Containers: 38 - 42 • Screw Cap Plastic Jars & Containers • Snap Cap Plastic Jars & Containers • Hinged Lid Plastic Containers • Dispensing Plastic Containers • Graduated Plastic Containers • Disposable Plastic Containers Cylinders: 45 - 48 • Clear Plastic Cylinder, PMP • Translucent Plastic Cylinder, PP • Short Form Plastic Cylinder, PP • Four Liter Plastic Cylinder, PP NEW Polycarbonate Graduated Bottles with PP Closures Page 21 • Certified Plastic Cylinder, PMP • Hydrometer Jar, PP • Conical Shape Plastic Cylinder, PP Disposal Boxes: 54 - 55 • Bio-bin Waste Disposal Containers • Glass Disposal Boxes • Burn-upTM Bins • Plastic Recycling Boxes • Non-Hazardous Disposal Boxes Printed Cylinders Page 47 Drying Racks: 55 - 56 • Kartell Plastic Drying Rack, High Impact PS • Dynalon Mega-Peg Plastic Drying Rack • Azlon Epoxy Coated Drying Rack • Plastic Draining Baskets • Custom Size Drying Racks Available Burn-upTM Bins Page 54 Dynalon® Labware Table of Contents and Introduction ® Dynalon Labware, a leading wholesaler of plastic lab supplies throughout -
Quality Kitchen Products Since 1948 Paring Knives
CATALOG VALID UNTIL JULY 31, 2020 Introducing Anthem Wave details on page 10 PROUDLY Quality Kitchen Products Since 1948 Paring Knives A non-serrated blade Rada’s all-time best seller. Perfectly sized all-around paring knife used for cutting, slicing, and peeling. A) Regular Paring 3¼” blade | 6¾” overall Silver Handle R101 $6.00 Black Handle W201 $6.00 B super fine B) Serrated Regular Paring serration! 3¼” blade | 6¾” overall Silver Handle R142 $6.10 Black Handle W242 $6.10 Paring Gift Sets on Page 30 Super Parer Granny Paring Our largest paring knife provides comfort and versatility. This curved blade is perfect for intricate kitchen tasks. Perfect for paring jobs, big or small. Makes slicing and cutting a cinch – whether in a motion toward or away from you. Super Parer 43⁄8” blade | 83⁄8” overall | Silver Handle R127 $8.10 Granny Paring 23⁄8” blade 57⁄8” overall Black Handle (shown) W227 $8.10 Silver Handle (shown) R100 $6.00 Black Handle W200 $6.00 2 RadaCutlery.com Peeling Paring Heavy Duty Paring This small knife fits nicely in your hand. Exceptional Ideally suited for a wide range of kitchen tasks, this for peeling fruits and vegetables, and great for creating knife offers more control for cooks who prefer a slightly garnishes too. longer handle. Peeling Paring 2½” blade | 61⁄8” overall Heavy Duty Paring 3¼” blade | 71⁄8” overall Silver Handle R102 $6.00 Silver Handle (shown) R103 $6.30 Black Handle (shown) W202 $6.00 Black Handle W203 $6.30 Craftsmanshipsurgical quality T420 high Care Instructions carbon stainless steel blades Hand washing all fine cutlery is finger guard for on all knives recommended to prevent microscopic maximum protection dings on the blades’ cutting edge. -
Arts and Laughs
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