6- June 2021 Menu

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1. 2. 3. 4. 5. Lunch Meatloaf Lunch Ham Lunch Oven Fried Chicken Lunch Pork Chop Lunch Hamburger Steak W/ Mashed Potatoes & Gravy Sweet Potatoes Baked Potato Baby Bakers Gravy & Mashed Potatoes Country Trio Vegetable California Blend Vegetable Blend Peas Corn Supper Grilled Cheese Sandwich Supper Cheese Pizza Supper Sloppy Joe On a Bun Supper Dr Pepper Meatballs Supper Pulled Pork on Bun Tomato Soup Tossed Greens Potato Chip Capri Vegetables Ranch Steak Fries 6. 7. 8. 9. 10. 11. 12. Lunch Country Fried Steak W/ Lunch Au Gratin Potatoes and Lunch Spaghetti W/Meat Sauce Lunch Roasted Chicken Lunch Beef and Noodles Lunch Swedish Meatballs Lunch Baked Fish Filet Country Gravy & Mashed Potato Ham Garlic Bread Stuffing Green Beans Mashed Potatoes & Gravy Au Gratin Potatoes Peas & Carrots Green Bean Casserole Veggie Blend Capri Blend Vegetable Beets In Orange Sauce Corn Supper Chicken Sandwich Supper Grilled Cheese Sandwich Supper Turkey Sandwich Supper BBQ Chicken on a bun Supper BBQ Rib Patty On a Bun Tater Tots Supper Crispy Chicken Supper Dorito Taco Salad Tomato Soup Potato Chips Potato Salad French Fries Caesar Salad 13. 14. 15. 16. 17. 18.Lunch Meatloaf 19. Lunch Beef Pot Roast Lunch Honey Glazed Ham Lunch Swiss Steak W/Tomatoes Lunch Italian Pasta Bake Lunch Cooks Baked Potato Lunch Salisbury Steak W/ Mashed Potatoes & Gravy Sweet Potatoes Loaded Mashed Potatoes Garlic Bread Stick Choice Vegetable Blend Mushroom Gravy & Mashed Potato Mixed Vegetables Capri Vegetable Green Beans Glazed Carrots Supper Hamburger on bun Supper Meatballs with sauce Supper Chicken Tenders Supper Cheeseburger on Bun Supper Frittata Supper Cold Cut Sandwich Supper Grilled Cheese Sandwich Frito Corn Chips Hash Browns Tri Tater Parmesan French Fries Hash Browns Potato Chips French Fries 20. 21. 22. 23. 24. 25. 26. Lunch Roast Turkey Lunch Country Fried Steak Lunch Raspberry BBQ RIbs Lunch Herb Baked Chicken Lunch Baked Pork Chop Lunch Catch of the Day Lunch Goulash Turkey Gravy & Mashed Potatoes Mashed Potato & Country Gravy Maple Bacon Mashed Sweet Potato Mashed Potato & Chicken Gravy Party Potatoes Fried Potatoes & Onions Garlic Bread Cheddar Corn Casserole Vegetable Blend Green Beans Carrots Veggie Blend Coleslaw Corn Supper Supper Bratwurst on a Bun Supper Egg Bake Supper Southwest Chicken Salad Supper Hot Dog On Bun Supper Hamburger Stroganoff Supper Chicken Fettuccine Alfredo Grilled Ham & Cheese Sandwich Potato Chips Ranch Dressing Macaroni And Cheese Biscuit Broccoli Macaroni Salad 27. 28. 29. 30. Lunch BBQ Chicken Breast Lunch Taco Salad Lunch Meatloaf Lunch Ham Mashed Potatoes & Chicken Gravy Mashed Potatoes & Gravy Sweet Potatoes Carrots Country Trio Vegetable California Blend Supper Hush Puppy Fish Filet Supper Grilled Turkey and Swiss French Fries Supper Grilled Cheese Sandwich Supper Cheese Pizza Potato Chips Tomato Soup Tossed Greens.

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Snacks Soups Fork & Knife Sides Burgers
Snacks Beer Battered Onion Rings Pretzel Bites local beer batter & BBQ sauce 6 soft pretzels, local beer mustard, BBQ 6 Fried Mac-n-Cheese Okie Egg Rolls home-made mac n cheese, poblano ranch & house cured pork belly, okie caviar, BBQ sauce 6 apricot-chipotle marmalade 6 Twisted Fry Nachos Fried Green Tomatoes roasted chile queso, tomato, onion, bacon, traditional cornmeal breaded green poblano ranch, BBQ 8 tomato, pimento cheese, BBQ 6 Salsa Verde Hummus house-made hummus with roasted chiles, tomatillos, avocado, roasted corn & cucumber pico, carrots, & warm flatbread 6 Burgers served with your choice of chips, fries, slaw, or sub another side for 1 • *sub Impossible Burger 2 • *sub for vegan cheese 1 The Basic The Local lettuce, tomato, onion, pickle, an Okie original...thin sliced grilled onion, american cheese, bison aioli 8 local beer mustard, cheddar 8 The Cowboy The Spicy PB&J bacon jam, bacon, pimento cheese, house-made peanut butter, raspberry-serrano onion ring, BBQ sauce 11 jam, bacon, cream cheese 11 The Felipe The Skunk Ape mt-view hot link, roasted serrano, jack cheese, achiote pulled pork, bacon, jack cheese, chicharrones, chipotle aioli 14 BBQ sauce, bison aioli 14 The Menehune The Bison rum grilled pineapple, bacon, jalapeno, bison blend patty, bacon jam, caramelized onion, jack cheese, volcano aioli 11 brie cheese, arugala, tomato 14 Fork & Knife Soups Coconut Corn Chowder Potato Chip Chicken roasted corn, gold potato, green chile, coconut broth 6 local beer brined potato chip crusted chicken thigh, Rotating Soup roasted
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Potato Chip History
COLEGIO SAN JOSE ENGLISH DEPARTMENT READING COMPREHENSION 2018 7th GRADES Potato chip History Peru's Inca Indians first grew potatoes in the Andes Mountains in about 200 B.C. Spanish conquistadors brought potatoes to Europe, and colonists brought them to America. Potatoes are fourth on the list of the world's food staples – after wheat, corn and rice. Today, Americans consume about 140 pounds of potatoes per person every year while Europeans eat twice as many. One of our favorite ways to eat potatoes is in the form of potato chips. While Benjamin Franklin was the American ambassador to France, he went to a banquet where potatoes were prepared in 20 different ways. Thomas Jefferson, who succeeded Franklin as our French ambassador, brought the recipe for thick-cut, French-fried potatoes to America. He served French fries to guests at the White House in 1802 and at his home, Monticello. A native-American chef named George Crum created the first potato chips on August 24, 1853, at Moon Lake Lodge in Saratoga, New York. He became angry when a diner complained that his French fries were too thick, so he sliced the potatoes as thinly as possible making them too thin and crisp to eat with a fork. The diner loved them, and potato chips were born. In 1860 Chef Crum opened his own restaurant and offered a basket of potato chips on every table. COLEGIO SAN JOSE ENGLISH DEPARTMENT READING COMPREHENSION 2018 7th GRADES Joe "Spud" Murphy and Seamus Burke produced the world's first seasoned crisps, cheese & onion and salt & vinegar chips in the 1950s in Ireland.
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Potential Food and Nonfood Utilization of Potatoes and Related Byproducts in North Dakota
Potential Food and Nonfood Utilization of Potatoes and Related Byproducts in North Dakota Larry D. Stearns Timothy A. Petry Mark A. Krause Agricultural Economics Report Number 322 November 1994 Departmentof AgriculturalEconomics-Agricultural Experiment Station North Dakota State University, Fargo, ND 58105-5636 Acknowledgements Special recognition for financial support is given to the United States Department of Agriculture, Cooperative State Research Service, Special Research Grants Program. The authors would like to thank manuscript reviewers including, F. Larry Leistritz, D. Demcey Johnson, Frank J. Dooley, and Joyce Krause from the Department of Agricultural Economics, NDSU. We would also like to thank Charlene Lucken for her editorial assistance and Carol Jensen for putting this report into its final form. The many industry sources who provided information are gratefully acknowledged. The authors accept responsibility for any errors or omissions. TABLE OF CONTENTS Page List of Tables . ..................................... ............... iii List of Appendix Tables .................................................. iv List of Figures ........................................................ .. iv H ighlights ............... ................................................... Structure of Potato Industry ................ ........................ .......... 1 External Factors .......................................... ............ .3 Internal Factors ..................................................... 3 Per Capita Consumption .....................................................
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Dossier 2/2020
BUSINESS POTATODOSSIER 2/2020 SMART TECHNOLOGY for Potato Chips and Snacks BUSINESS POTATO DOSSIER 2/2020 ISSUE 2 - 2020 SMART content TECHNOLOGY for Potato Chips and Snacks 04 STEAM PEELING 24 FRYING TECHNOLOGY Aviko Belgium Orders AND ACRYLAMIDE Peace of Mind and CONTROL Kiremko Celebrates Equipment Dependability 30th Invicta Steam Peeler Is Paramount Sale in 30 Months 28 FRYING TECHNOLOGIES 08 INNOVATION Why Oil Quality Is Important IN SLICING Slicing Batch-processed 32 PACKAGING Chips Potato Fresh Packers and Covid-19 Challenges 12 LATEST CUTTING TECHNOLOGIES 36 PACKAGING INNOVATION What Works Best in Today's Market? PMMI Talks VFFS Advantages 16 STEAM PEELING INNOVATION 40 CHIPS PACKAGING Newest Peeler Offers EQUIPMENT the Lowest Cost The Age of Digitalisation of Ownership 20 FRYING 44 CONVEYING SYSTEMS TECHNOLOGIES Heavy Duty Construction Is Fry the perfect chip with an Important Criterion Pulsed Electric Fields This project is supported by PB 02 DOSSIER 2/2020 Staying on Top with New Technologies DAN OREHOV COMMENT managing editor hether acquiring or upgrading frying equipment, steam peelers or packaging machinery on the processing line, manufacturers are ready to offer their latest equipment innovation to help processers achieve their best potential. For example, the implementation of continuous PEF W pre-treatment in the chips processing industry is associated with several advantages. It softens the tuber and enables the use of new raw material and new cuts. In addition, a smoother cut with less breakage and starch leakage leads to higher yield and less oil absorption. Also, steam peeling has become an important process in a turnkey potato processing plant, being the preferred peeling method for the French fry industry and becoming a standard method for fresh peeled potatoes, pasteurized potatoes and the flake industry.
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East Meets West
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OPTIMUM COOKING of FRENCH FRY-SHAPED POTATOES a Classroom Study of Heat and Mass Transfer
.tA.-5-3._ta_b_o_r._a_t_o_r.:.y________ ) OPTIMUM COOKING OF FRENCH FRY-SHAPED POTATOES A Classroom Study of Heat and Mass Transfer JIMMY L. SMART University of Kentucky • Paducah, KY 42002 affles®. Ridges®. Pringles®. Tater Skins®. What do cooking potatoes. [6J Finally, a recent popular article in The these trade names share? They are offered to the New Yorker[7l traced the origins of the development and W consumer as the perfect potato chip. And how optimization of the french fry in the U.S. by Ray Kroc of might this so-called perfect potato chip be defined? Probably McDonald's fame. in terms of quality of taste and texture ... balanced against a reasonable cost. MOTIVATION Along with pizza, students are seriously interested in po Students receive and learn information in accordance with tato chips-for the obvious reasons. At the University of three modalities: visual, auditory, and kinesthetic. Generally, Kentucky, we are always looking for new ways to stimulate academic environments appeal to these modalities by com learning in the classroom. Although chemical engineers do bining classroom theory and lab experimentation. In Kolb's not traditionally study food engineering, we believe the ex four-stage learning model,[sJ he calls this process reflective ploration of various methods to cook the common potato helps observation, abstract conceptualization, active experimenta motivate students to learn and apply the engineering prin tion, and finally, concrete experience (feeling). We believe ciples of heat and mass transfer. most students (reported to be as high as 6Q%[ 9l) learn better The preparation and manufacture of potato chips is a com when "hands-on" applications (active experimentation) are plex subject, spawning complete industries and intense re presented concurrently with classroom theory.
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PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa Paradisiaca) MEDIANTE MODELOS MATEMÁTICOS”
UNIVERSIDAD NACIONAL AGRARIA LA MOLINA ESCUELA DE POSGRADO MAESTRÍA EN TECNOLOGÍA DE ALIMENTOS “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” Presentada por: JAIME EDUARDO BASILIO ATENCIO TESIS PARA OPTAR EL GRADO DE MAGISTER SCIENTIAE EN TECNOLOGÍA DE ALIMENTOS Lima – Perú 2015 “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” RESUMEN Se realizó el modelamiento de la vida útil de chifles de plátano a diferentes condiciones de almacenamiento, obteniéndose un software para predecir la vida útil considerando dos factores de calidad: pérdida de crocantez por ganancia de humedad y rancidez oxidativa. La ganancia de humedad fue modelado con la isoterma de sorción, ley de Fick y ley de Henry. El modelo obtenido fue integrado por el método de Simpson para obtener el tiempo de vida que es tiempo para llegar a la actividad de agua crítica (awc) que fue obtenido por evaluación sensorial. Se encontró que la isoterma de sorción es de tipo II ajustándose mejor al modelo Smith (R² > 0,99), la awc es 0,4676, el tiempo de vida predicha por ganancia de humedad oscila entre 41,5 a 386,2 días, disminuyendo cuando la temperatura, humedad relativa y permeabilidad del empaque aumentan. La determinación de tiempo de vida por rancidez se realizó por pruebas aceleradas a 30, 40, 50 y 55°C, evaluándose el valor de peróxido (PV), determinándose el orden de reacción (n), velocidad de reacción (K) y la energía de activación (Ea), estableciéndose el modelo de deterioro, con el valor inicial y el límite de valor de peróxido de 10 meq 02/kg se realizó la predicción de vida útil.
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Pursuit of the Perfect Potato Chip
SUCCESS STORY www.vaisala.com Pursuit of the Perfect Potato Chip Stress increases the potato’s respiration rate, increasing the sugar concentration in the potato. These sugars cause defects in fry quality, specifically dark brown spots. The three key environmental factors that require monitoring and control during storage to maintain quality and reduce stress are temperature, humidity and CO2. When these environmental factors are outside of desired ranges, the potatoes are subject to stress. Sources of High CO2 Elevated levels of CO2 are stressors to stored potatoes. “When CO levels reach 2,500 Carbon dioxide monitoring technology helps make 2 defect-free chips. parts per million, action should be taken for fresh air exchange to dilute the CO2,” says Forbush. From farm to fryer, potatoes to monitor environmental CO2 can build up when facility grown to make potato chips conditions to regulate ventilation ventilation is reduced to control are sensitive to environmental in order to meet the requirements temperature and due to natural conditions that affect their fry of the occupancy load, in this case, respiration rates relative to the life quality – their appearance, taste potatoes. stage of the potato. and appeal when processed. One of the most unpopular chip defects Stress Reduces Fry “The maturity of the potato – dark brown spots on the chips – Quality dictates respiration levels. is a result of exposure to elevated Immature potatoes have high levels of carbon dioxide (CO2) In North America, chip potatoes respiration, mature potatoes low during storage. are harvested in July, August and over mature potatoes again and September with chips being high respiration as they go into “The consumer aesthetic is a produced year round either hyperactive mode before the end driving force for no-defect chips.
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Potato Glossary
A Potato Glossary A Potato Glossary by Richard E. Tucker Last revised 15 Sep 2016 Copyright © 2016 by Richard E. Tucker Introduction This glossary has been prepared as a companion to A Potato Chronology. In that work, a self-imposed requirement to limit each entry to a single line forced the use of technical phrases, scientific words, jargon and terminology that may be unfamiliar to many, even to those in the potato business. It is hoped that this glossary will aid those using that chronology, and it is hoped that it may become a useful reference for anyone interested in learning more about potatoes, farming and gardening. There was a time, a century or more ago, when nearly everyone was familiar with farming life, the raising of potatoes in particular and the lingo of farming in general. They were farmers themselves, they had relatives who farmed, they knew someone who was a farmer, or they worked on a nearby farm during their youth. Then, nearly everyone grew potatoes in their gardens and sold the extra. But that was a long ago time. Now the general population is now separated from the farm by several generations. Only about 2 % of the US population lives on a farm and only a tiny few more even know anyone who lives on a farm. Words and phrases used by farmers in general and potato growers in particular are now unfamiliar to most Americans. Additionally, farming has become an increasingly complex and technical endeavor. Research on the cutting edge of science is leading to new production techniques, new handling practices, new varieties, new understanding of plant physiology, soil and pest ecology, and other advances too numerous to mention.
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WAKIN' up Fried Eggs, Cheese Omelet, Challah French Toast With
Menu for Week of 4/10/2021 Managed by CulinArt Group, the Dining Hall is open Sunday – Saturday Mon., Tues., Thu. & Friday: Breakfast: 7:15 – 8:20am | Lunch: 11AM – 1:45PM | Dinner: 5pm – 7PM Wednesday: Breakfast: 7:15 – 8:20AM | Lunch: 11AM – 1:30PM | Dinner: 5 – 7PM Saturday: Breakfast: 7:15 – 8:45AM | Lunch: 11AM – 1:30PM | Dinner: 5 – 7PM Sunday: Brunch: 11AM– 12:30PM| Dinner: 5 – 7PM Food Service Director: Jason Swartz | Phone: (845) 855-4950 | Email: [email protected] Fried eggs, Cheese Omelet, Challah French Toast with Berries, Home WAKIN’ UP Fries, Bacon, Spicy Tomato Cocktail th 4 BRUNCH SUN ENTRÉE SIDES Fruit, Cereal, Granola, Yogurt SALAD DINNER Pineapple Glazed Ham ENTRÉE Smoked Turkey VEGETARIAN Farro with Spinach, Tofu, Garlic and Yellow Squash ENTRÉE DINNER STARCH Twice Baked Potato SAUCE Marinara SOUP Chef’s Choice VEGETABLE Spring Time Roasted Vegetable WAKIN’ UP Scrambled Eggs, Sausage Patty, Hash Browns, Pancake th LUNCH 5 Option 1: Buffalo Chicken Wrap 2:Sloppy Joe Tater Tot Casserole ENTRÉE MON SIDES Homemade Potato Chip Steamed Lemon Broccoli SALAD Available for Lunch DINNER Chili Spiced Chicken Breast Rigatoni & Sausage Ragu ENTRÉE VEGETARIAN Farro with Shaved Brussel Sprouts & Carrots & Tofu ENTRÉE DINNER STARCH Yellow Rice SAUCE Marinara SOUP Turkey & Rice VEGETABLEDINNER Herbed Green Beans Cheese Scrambled Egg, Ham & Cheese Omelets, Bacon, Tater Tots, WAKIN’ UP Waffle th 6 LUNCH Option 1: Sweet & Sour Chicken Option 2: Ground Beef w/ Vegetables ENTRÉE & Brown Gravy TUES TUES SIDES White Rice Stir Fry Vegetables
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Snacks Sides Dessert Beverages
BAND BOX DOG.....................................9 All-Natural, Gluten Free, Black Angus Beef Pimento Cheese, Lay’s Potato Chip, Pickled Onion, On a Steamed Martin’s Potato Bun CHEESEBURGER................…...................10 E3 Ranch & Co. Seared Patty, Sounds Sauce, Cheese, On a Toasted Martin’s Potato Roll CHICKEN SANDWICH................….........…10 Southern Fried Chicken, Brown Mustard Chow Chow Sauce, Pickled Green Tomato, Hawaiian Roll HOT CHICKEN SAUSAGE...........................9 House-Made, Smash Patty, Hot Chicken Ranch, Sweet & Spicy Pickle, On a Toasted Martin’s Potato Roll BEYOND MEAT HOT ITALIAN SAUSAGE..12 On a Toasted Martin’s Potato Roll NACHOS.............….................................10 Smoked Chicken, Jalapeño Queso, Sweet Corn Pico de Gallo, Cilantro Crema TOT-CHOS..................………....................11 Tater Tots, Smoked Chicken, Jalapeño Queso, Sweet Corn Pico de Gallo, Cilantro Crema QUINOA KALE SALAD...............................7 Kale, Red Quinoa, Golden Raisin, Sliced Almond, Crumbled Noble Springs Goat Cheese, Grape Tomato, Red Wine Vinaigrette SNACKS JALAPEÑO CORN FRITTERS + Derby Sauce.…....5 HUMMUS + VEGGIES................….….........5 SIDES TATER TOTS..........................………...…......5 SWEET POTATO WAFFLE FRIES...….…........5 Maple Honey Mustard DESSERT CHOCO TACO.............….............…...……...…….....4 BEVERAGES 16oz. GINGER LIMEADE........................4.5 20oz. BOTTLE SODA........................…......5 20oz. BOTTLE WATER...................…......4.5 FROZEN WHISKY AND COLA
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