SPU27: Problem Set 6
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Compact Deep Fryer CDF-100 for Your Safety and Continued Enjoyment of This Product, Always Read the Instruction Book Carefully Before Using
INSTRUCTION AND RECIPE BOOKLET Compact Deep Fryer CDF-100 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 15. Do not operate your appliance in an appliance garage or under a IMPORTANT SAFEGUARDS wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could When using electrical appliances, basic safety precautions should create a risk of fire, especially if the appliance touches the walls of always be followed, including the following: the garage or the door touches the unit as it closes. 1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use and before cleaning. Allow appliance and the oil to cool completely before putting on or taking off parts, and before cleaning or draining the appliance. SAVE THESE INSTRUCTIONS 3. Do not touch hot surface; use handles or knobs. FOR HOUSEHOLD USE ONLY 4. To protect against electric shock, do not immerse cord, plug or base unit in water or other liquid. 5. Close supervision is necessary when any appliance is used by or near children. 6. Do not operate any appliance with a damaged cord or plug or SPECIAL CORD SET after an appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest authorized service facility INSTRUCTIONS for examination, repair or adjustment. A short power supply cord is provided to reduce the risk of becoming 7. The use of accessory attachments not recommended by entangled in or tripping over a long cord. A longer detachable power- Cuisinart may cause injuries. -
2013 Culinary Arts Mississippi Department of Education
2013 Culinary Arts Mississippi Department of Education Program CIP: 01.0003 – Culinary Arts Direct inquiries to Melissa Davis Dianne Different Instructional Design Specialist Program Coordinator P.O. Drawer DX Office of Career and Technical Education Mississippi State, MS 39762 Mississippi Department of Education 662.325.2510 P.O. Box 771 E-mail: [email protected] Jackson, MS 39205 601.359.3461 E-mail: [email protected] Published by Office of Career and Technical Education Mississippi Department of Education Jackson, MS 39205 Research and Curriculum Unit Mississippi State University Mississippi State, MS 39762 Betsey Smith, Curriculum Manager Scott Kolle, Project Manager Jolanda Harris, Educational Technologist Heather Wainwright, Editor The Research and Curriculum Unit (RCU), located in Starkville, MS, as part of Mississippi State University, was established to foster educational enhancements and innovations. In keeping with the land grant mission of Mississippi State University, the RCU is dedicated to improving the quality of life for Mississippians. The RCU enhances intellectual and professional development of Mississippi students and educators while applying knowledge and educational research to the lives of the people of the state. The RCU works within the contexts of curriculum development and revision, research, assessment, professional development, and industrial training. 1 Table of Contents Acknowledgments.......................................................................................................................... -
Culinary Foundations I
Culinary Foundations I Class 2: Introduction to Cooking; Taste & Flavor; Herbs & Spices; Smallwares ID; Sauté 1 Culinary Foundations I Fall 2012 Cooking } The preparation of food for consumption by the application of heat, changing the food’s structure, texture, flavor, aroma and, or appearance. 2 Culinary Foundations I Fall 2012 Objectives of Cooking } Improve the Taste and Quality of Food } Raw onion or Cooked? } Reduction of Pathogenic Organisms, Toxins } Salmonella } Bamboo Shoots, Cassava Roots, Mushrooms*(Only reduces toxins) } Improves Digestibility } Potatoes, Rice, Grains, Legumes } Increases Variety } Wheat can be made into breads, beer or eaten as a whole grain } Increases the Consumption of Food } Softer foods, easier to eat } Increases Availability of Some Nutrients } Increase Antioxidant Value } Lycopene is released by cooked tomatoes } Concentrates Nutrients } Removal of moisture and reduction in volume…think Spinach 3 Culinary Foundations I Fall 2012 Types of Heat Transfer } Conduction } Convection } Radiant 4 Culinary Foundations I Fall 2012 Conduction } The Transfer of Heat by Direct Contact 5 Culinary Foundations I Fall 2012 Convection } The Transfer of Heat through a Fluid, i.e. Air, Liquid, or Fat. } Natural Convection } Mechanical Convention } Convection Ovens 6 Culinary Foundations I Fall 2012 Radiant } The Transfer of Energy from Waves of Heat or Light. 7 Culinary Foundations I Fall 2012 Does 350°F always = 350°F ? Consider… An oven heated to 350°F, is the metal rack the same temperature as the air? Can you put your bare hand in the oven safely? Can you touch the metal rack with your bare hand safely? What’s the difference? (See Next Slide) 8 Culinary Foundations I Fall 2012 Heat or Thermal Capacity } The relative amount of energy required to heat a substance. -
The Ideal Solution for Schools and Nurseries
The ideal solution for schools and nurseries. Dear customers, Be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes. This cookbook presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your menu plan. Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL – our Internet platform for all SelfCookingCenter® users. You will find interesting information and suggestions for your kitchen on the site. Simply log in at www.clubrational.com. We hope you enjoy your new SelfCookingCenter® and we look forward to staying in contact with you. Your RATIONAL chefs 02 04 Roasted, BBQ chicken drumsticks 06 Fried rice 38 Chef Louie's ratatouille 08 Fries, wedges & croquettes 40 Cheese ravioli 10 Scrambled eggs 42 Macaroni & cheese 12 Kale chips 45 Whole grain pasta with tomato & 14 Grilled cheese sandwich basil 16 Italian turkey meatballs 47 Savory roasted pumpkin or butternut squash 18 Cinnamon-raisin bread pudding 49 BBQ pulled pork 21 Corn crusted cod (or catfish) 51 Ground Beef cooked overnight 23 Dehydrated fruits & vegetables 53 Steamed rice 25 Steamed yummy broccoli 55 Alphabet Soup Meatloaf 27 Roasted turkey 57 Roasted pork loin with apples 29 Beef jerky, made in-house 60 Braised brisket with apricot (sub 31 Kid-friendly kale salad pork shoulder) 34 Easy & eggceptional egg 62 Maple Sweet Potato Mash sandwiches 36 Western omelette frittata with cheese 03 Roasted, BBQ chicken drumsticks List of ingredients (Number of portions: 90) 90 pieces of chicken legs 8 oz. -
Hummus Perfected Warm.Whipped
H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad -
Download Catalog
Electric Appliances Product Catalogue for EUROPE Product catalogue 2019_Electric Appliances_Europe.indd 1 23/8/2019 15:15:22 Our Promise For more than a century, has consistently provided innovative, reliable, high-quality products and customer service. It’s a combination of groundbreaking technology and rock-solid dependability that’s made us one of the world’s most trusted brands. From outdoor portable generators that provide power for your home, work and play moments, to high-definition TVs that are setting new standards for performance, we’re constantly developing advanced products, rigorously testing them to make sure they work time after time, day after day. When you see the , you know you’re getting a product packed with features that make your life easier, while still being easy to use. A product that has all the latest thinking, while providing years of value. Innovation You Can Be Sure Of. From a company that always puts you first. 2 Product catalogue 2019_Electric Appliances_Europe.indd 2 23/8/2019 15:15:27 Content Heritage Time Line P.4 Museum P.6 Cooking Series Retro Series P.13 Gold Series P.16 Transform Series P.19 Culinaire Series P.20 Wooden Series P.23 Healthy Cooking Series P.24 Mini Series P.27 Fun Series P.30 Pro Series P.32 Essential Line Breakfast P.37 Blending and Juicing P.41 Mixing and Food Processing P.44 Cooking P.46 Vacuum Cleaning P.51 Home Environment P.53 3 Product catalogue 2019_Electric Appliances_Europe.indd 3 23/8/2019 15:15:31 130 years 1846 1865 1869 1869 1871 1873 1881 1886 1888 Invention and Innovation -
Generic HACCP Model for Raw, Ground Meat and Poultry Products" Or "Generic HACCP Model for Raw, Not Ground Meat and Poultry Products" Models Will Be Most Useful
Table of Contents Introduction................................................................................1 Principles of HACCP Principle No. 1....................................................................1 Principle No. 2....................................................................1 Principle No. 3....................................................................1 Principle No. 4....................................................................1 Principle No. 5....................................................................1 Principle No. 6....................................................................1 Principle No. 7....................................................................1 Definitions.................................................................................2 Corrective action..................................................................2 Criterion...........................................................................2 Critical Control Point (CCP).....................................................2 Critical limit.......................................................................2 Deviation..........................................................................2 HACCP............................................................................2 HACCP Plan......................................................................2 HACCP System...................................................................2 Hazard Analysis...................................................................2 -
Dual Basket Profry™
Consumer Service Information If you have any questions regarding the operation of your Presto appliance or need parts for your appliance, contact us by any of these methods: • Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time) stainless steel • Email us through our website at www.GoPresto.com/contact • Write: National Presto Industries, Inc. Dual Basket ProFry Consumer Service Department 3925 North Hastings Way, Eau Claire, WI 54703-3703 immersion element deep fryer Inquiries will be answered promptly by telephone, email, or letter. When emailing or writ- ing, please include a phone number and a time when you can be reached during weekdays if possible. When contacting the Consumer Service Department, please indicate the model • Professional-style fryer with dual baskets. Fries two foods at once or and series numbers for the deep fryer. These numbers can be found on the back of the control extra-large batches. panel. Please record this information: • 1800-watt immersion element provides quick preheating and fast oil Model ___________________ Series _________ Date Purchased _________ temperature recovery. The Presto Factory Service Department is equipped to service all Presto appliances and sup- • Big 12-cup food capacity. ply genuine Presto parts. Genuine Presto replacement parts are manufactured to the same exacting quality standards as Presto appliances and are engineered specifically to function properly with its appliances. Presto can only guarantee the quality and performance of genuine Presto parts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying genuine Presto replacement parts, look for the Presto trademark. -
101 Recipes for the Deep Fryer Deep Fryer Italian Zeppole
101 Recipes For The Deep Fryer Deep Fryer Italian Zeppole 2-1/2 cups all purpose flour 1/8 tsp. salt 2-1/2 cups water 1/2 cup white wine olive oil 1 Tbs. ground cinnamon 1 cup sugar Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. Dip zeppole in sugar mixture while still hot. Deep Fryer Sopaipillas vegetable oil 1 cup all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 1-1/2 tsp. nonfat dry milk 1 tsp. vegetable shortening 1/2 cup cold water Heat oil in an electric deep fryer to 370°F - 380°F. Combine flour and next 4 ingredients in a food processor and pulse 3-4 times. With machine running, pour in water through feed tube and process about 15 seconds, or until ingredients begin to come together. -
Global Growth Trends in Small Appliance Markets Udo Jansen Global Director Small Domestic Appliances
Global Growth Trends in Small Appliance Markets Udo Jansen Global Director Small Domestic Appliances April 2018 IFA Global Press Conference © GfK April 19, 2018 | Global Growth Trends in Small Appliance Markets 1 In 2017, the global Small Appliances Market, based on NPD`s and GfK`s retail panels, reached 65.2 billion USD Small Appliances (all monitored product groups) – Global Panelmarket – 2017 . Hot beverage makers . Electric water kettles . Food preparation . Rice cookers . Toasters 65.2 . Juicers . Fun cooking . Mini ovens billion USD . Deep fryers . Barbecues . Shavers . Hair dryers . Hair stylers . Irons . Vacuum cleaners +8% . Steam Cleaner . Air treatment vs. 2016 . Electrical fans (constant currency) . Electrical heating … … and more Source: GfK- and NPD Point-of-Sale Tracking © GfK April 19, 2018 | Global Growth Trends in Small Appliance Markets 2 Innovation © GfK April 19, 2018 | Global Growth Trends in Small Appliance Markets 3 Global SDA market1 is driven by innovations and smart appliances. New products make the everyday life of consumers easier. SDA total | World Panelmarket | Sales billion € 11 32 37 Hot water dispenser 96 103 44 Personal scales with Mobile Connect. 7.1 billion 128 185 51 Foodpreparation with shredder 296 Massage mat 336 68 Espresso Full. with Mobile Connect 1.882 mn 415 Trad. filtercoffee with int. coffee grinder 477 Hybrid Groomer Window cleaner 510 Waterjet solo (Dental Care) Toothbrush Rech. with Mobile Connect. 27,7 billion 38,4 billion Slow juicers 1364 Laser/IPL hair removal Electrical cooking pots Foodpreparation with cooking function 2926 Hot Air Fryers Robot vacuum cleaners 2012 2017 Handstick rechargeable vac cleaners 1 Without U.S. -
Best Management Practices for Log-Based Shiitake Cultivation in the Northeastern United States
BEST MANAGEMENT PRACTICES for Log-Based Shiitake Cultivation IN THE NORTHEASTERN UNITED STATES 1 <No data from link> (<No data from link>) Cover Photo Credit: Steve and Julie Rockcastle; Green Heron Growers Funded by a Northeast SARE Research and Education Grant Project Coordinators Contributing Farm Advisors Ken Mudge Steve Sierigk Associate Professor Hawk Meadow Farm The College of Agriculture and Life Sciences, Department of Horticulture Trumansburg, N.Y. is a unit of the State University of New York, Cornell University, Ithaca, N.Y. Cornell Univer- Cornell University sity is an equal opportunity, affirmative ac- Ithaca, N.Y. Nick Laskovski tion educator and employer. Dana Forest Farm Allen Matthews Waitsfield, Vt. Director and Instructor of Sustainable Agriculture Steve and Julie Rockcastle Chatham University Green Heron Growers Pittsburgh, Pa. Panama, N.Y. Copyright © 2013, UVM Center for Sustain- able Agriculture, University of Vermont Ben Waterman Steve Gabriel Extension. All rights reserved. No part of Wellspring Forest Farm, this work may be reproduced without Beginning Farmer Coordinator the prior permission of the UVM Exten- Center for Sustainable Agriculture Mecklenburg N.Y. sion Center for Sustainable Agriculture Burlington, Vt. (http://www.uvm.edu/~susagctr). Issued in furtherance of Cooperative Exten- sion work, Acts of May 8 and June 30, 1914, in Project Manager cooperation with the United States Depart- ment of Agriculture. University of Vermont Bridgett (Jamison) Hilshey Extension, Burlington, Vermont. University of Vermont Extension, and U.S. Department Graduate Student of Agriculture, cooperating, offer education University of Vermont and employment to everyone without re- gard to race, color, national origin, gender, Burlington, Vt. -
The Rustic Kitchen by Florentina Lile
The Rustic Kitchen By Florentina Lile Copyright 2012 By Ciao Florentina All rights reserved. No part of this book may be reproduced in any form or by any means without the permission in writing from the publisher. Published by Ciao Florentina www.ciaoflorentina.com Table of Contents Introduction Appetizers Soups Side Dishes & Salads Panini Pasta & Risotto Poultry & Pork Beef Desserts Kitchen Secrets I had a vision of this book about 2 years ago. From the name to the details on the cover, I would see it every night I went to sleep. I did’t ee hae those fu lookig kids the dogs at the tie ut somehow I pictured them there. My collection of simple rustic but very loved recipes that I grew up with or just made up somewhere down the line on this journey I call my life- now shared with people all over the globe. Somehow it all came together flawlessly at the last minute, from the wicker basket to the red bike, to the shocking cooperation of Peluci and Tesla (the kids) plus the passionate energies of two of my dear friends brought this project to life! Lifestyle and food photographer Miha Matei (www.MihaMatei.com) whose works of art have graced many books and agazie oers is resposile for the agi of The Rusti Kithe oer. Where she flalessl aptured sill personality, my simple lifestyle, and my passion for rustic living and the ridiculous love for my mischievous furry kids: Peluci and Tesla that I ca’t eer iagie life ithout. My friend Cameron Davison, book author and editor of the Ciao Florentina Magazine worked his magic against the clock and transformed all my scattered notes into a real book that you can save foreer.