30. Chapter 29
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Wendy A. Woloson. Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth‐Century America
University of the Pacific Scholarly Commons College of the Pacific aF culty Articles All Faculty Scholarship Spring 1-1-2003 Wendy A. Woloson. Refined aT stes: Sugar, Confectionery, and Consumers in Nineteenth‐Century America Ken Albala University of the Pacific, [email protected] Follow this and additional works at: https://scholarlycommons.pacific.edu/cop-facarticles Part of the Food Security Commons, History Commons, and the Sociology Commons Recommended Citation Albala, K. (2003). Wendy A. Woloson. Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth‐Century America. Winterthur Portfolio, 38(1), 72–76. https://scholarlycommons.pacific.edu/cop-facarticles/70 This Book Review is brought to you for free and open access by the All Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in College of the Pacific aF culty Articles by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. 72 Winterthur Portfolio 38:1 upon American material life, the articles pri- ture, anthropologists, and sociologists as well as marily address objects and individuals within the food historians. It also serves as a vivid account Delaware River valley. Philadelphia, New Jersey, of the emergence of consumer culture in gen- and Delaware are treated extensively. Outlying eral, focusing on the democratization of once- Quaker communities, such as those in New En- expensive sweets due to new technologies and in- gland, North Carolina, and New York state, are es- dustrial production and their shift from symbols sentially absent from the study. Similarly, the vol- of power and status to indulgent ephemera best ume focuses overwhelmingly upon the material life left to women and children. -
A Confectionery Map of Regional Specialties
The Great North American Road Trip THE 2021 PETER’S® CHOCOLATE CALENDAR A Confectionery Map of Regional Specialties One of the great pleasures of domestic travel in North America is to see, hear and taste the regional differences that characterize us. The places where we live help shape the way we think, the way we talk and even the way we eat. So, while chocolate has always been one of the world’s great passions, the ways in which we indulge that passion vary widely from region to region. In this, our 2021 Peter’s Chocolate Calendar, we’re celebrating the great love affair between North Americans and chocolate in all its different shapes, sizes, and flavors. We hope you’ll join us on this journey and feel inspired to recreate some of the specialties we’ve collected along the way. Whether it’s catfish or country-fried steak, boiled crawfish or peach cobbler, Alabama cuisine is simply divine. Classic southern recipes are as highly prized as family heirlooms and passed down through the generations in the Cotton State. This is doubtless how the confection known as Southern Divinity built its longstanding legacy in this region. The balanced combination of salty and sweet is both heavenly and distinctly Southern. Southern Divinity Southern Divinity Sun Mon Tue Wed Thur Fri Sat Ingredients: December February 1 001 2 002 2 Egg Whites S M T W T F S S M T W T F S 17 oz Sugar 1 2 3 4 5 1 2 3 4 56 6 oz Light Corn Syrup 6 7 8 9 10 11 12 7 8 9 10 11 12 13 13 14 15 16 17 18 19 14 15 16 17 18 19 20 4 oz Water 20 21 22 23 24 25 26 21 22 23 24 25 26 27 1 tbsp Vanilla Extract 27 28 29 30 31 28 New Year’s Day 6 oz Coarsely Chopped Pecans, roasted & salted Peter’s® Marbella™ Bittersweet Chocolate, 003 004 005 006 007 008 009 3 4 5 6 7 8 9 for drizzling Directions: Beat egg whites in a stand mixer until stiff National Chocolate peaks form. -
Cookie Troubleshooting Guide
Cookie Troubleshooting It’s especially unnerving when a Christmas cookie recipe you’ve been making for years suddenly comes out screwy—whether it’s too soft or too dry, overly brown or not brown enough. Wouldn’t it Guide be great if you knew exactly what causes the problem? This handy chart tackles some of the most common cookie calamities. The Problem Possible Causes Fix-it Tips for Now or Next Time Cookie dough is sticky and difficult to roll The dough probably became too warm. A quick chill in the refrigerator or freezer and cut. In particular, doughs rich in butter and egg will make most doughs behave—butter are especially difficult to handle if not kept solidifies quickly. For ease of handling, roll very cold. the dough between sheets of parchment paper, then chill. You can add more flour as a last resort if chilling doesn’t do the trick. Dough sticks to springerle mold, tears, The dough is too warm. Keep the dough as cool as possible, leaving and won’t stay together when turned out the portion you aren’t working with in the re- of the mold. frigerator. Use a fine sieve to dust flour over the mold or, even better, dust the dough that will be pressed against it. Slice-and-bake cookies are not Refrigerating a quickly hand-formed log often Roll the log a couple times throughout the perfectly round. creates imperfections. Also, the pressure of chilling process to work out inconsistencies slicing can flatten the bottom of the log. of shape. -
Dessert Guide “Better Things Come from Pratts”
Pay special attention for items marked with BP+ (Brands Points Plus). These items offer valuable Brands Points for your purchases from our special Brands Points Plus Participating Vendors! Dessert Guide “Better Things Come From Pratts” Not Enrolled? Visit www.brandpointsplus.ca or ask your Pratts Sales Representative for details. With NO Risk Individual Desserts Panifrance...............................................................15-16 There Are Great REWARDS Sara Lee...........................................................................13 The Worthy Crumb.................................................20 Canada’s Best Foodservice Rewards Program WOW! Factor.................................................................9 Brownies Gourmet Baker..........................................................19 King’s Pastry................................................................17 Original Cakerie BP + ...............................................4 McCain............................................................................20 Rich’s................................................................................20 Wow! Factor..................................................................9 You Deserve to be Rewarded! Every day, you make hundreds of product Cinnamon Buns decisions that affect virtually every aspect of your Baker Boys.................................................................... 20 Gourmet Baker..........................................................19 business. Today, right now, make a promise -
Breakfast Menu Sammy's History
Sammy’s history Sammy Schloegel was born and raised in New Orleans. His interest in cooking came from his watching his Italian grandparents’ love for preparing amazing food. Sammy began working at the Elysian Fields lo- cation at the age of 15 for his uncle, John Shambra, who owned a butcher shop. After his uncle passed away, Sammy purchased the building and business in 1991. Sammy saw a need in the area for a good place to grab a sandwich at lunchtime, so Sammy and his wife, Gina, started making overstuffed po-boys for an inexpensive price while still running the butcher shop. Before they knew it, they were selling more sandwiches than they ever expected and so they added a few tables and added hot lunch for each day of the week. Then came more tables, more sandwiches and more hot Breakfast Menu lunch choices, and needless to say, more employees. Sammy and Gina’s hard work and great food has not gone unnoticed. Monday-Saturday Bret Anderson, of the Times Picayune named their garlic stuffed roast 7:00am-10:30am beef po-boy as one of the 10 best in the city. WWL-TV’s Unknown Food Critic stated that Sammy’s hamburger is the best in the city. Sammy’s Lunch daily took the blue ribbon from the Po-Boy Festival on several occasions for Monday-Thursday 10:30-5:00 the garlic stuffed roast beef and the Ray Ray. Buzzfeed named the Ray Friday 10:30-7:00 Ray as one of the “10 po-boys you must eat before you die.” Food Net- Saturday 10:30-4:00 work’s Diners, Drive-ins and Dives with Guy Fieri highlighted Sammy’s for their Thanksgiving show. -
Product Fact Sheet
PRODUCT FACT SHEET DESCRIPTION: SILVER CHOCOLATE CHIP COOKIE DOUGH DESCRIPTION – FRENCH: ARGENT: PATE A BISCUIT AUX BRISURES DE CHOCOLAT PRODUCT CODE: 11851 CASE PACK: 240 NET CASE WEIGHT: 8.16 KG (18 LB) UNIT NET WEIGHT: 34 G (1.2 OZ) INGREDIENT LEGEND INGREDIENTS FOR U.S. MARKET: ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOY LECITHIN (AN EMULSIFIER), VANILLIN (AN ARTIFICIAL FLAVOR), NATURAL FLAVOR), SUGAR, MARGARINE (SOYBEAN OIL, PALM OIL, WATER, SALT, MONO AND DIGLYCERIDES, NONFAT DRY MILK, SOY LECITHIN, TO PRESERVE FRESHNESS (SODIUM BENZOATE), ARTIFICIAL FLAVOR, VITAMINA PALMITATE, COLORED WITH (BETA CAROTENE)), WATER, HIGH FRUCTOSE CORN SYRUP, PALM AND SOYBEAN OILS, EGGS, CONTAINS LESS THAN 2% OF THE FOLLOWING: MOLASSES, MODIFIED CORNSTARCH, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKINGSODA, MONOCALCIUM PHOSPHATE), RICE FLOUR, SALT, NATURAL AND ARTIFICIAL FLAVOR, DATEM, MONO AND DIGLYCERIDES. CONTAINS: WHEAT, MILK, SOY, EGGS MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, NATURAL FLAVOUR), SUGAR, PALM AND SOYABEAN OILS, WATER, GLUCOSE-FRUCTOSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: REFINER'S MOLASSES, MODIFIED CORN STARCH, DRIED WHOLE EGG, RICE FLOUR, SALT, BAKING POWDER, SODIUM BICARBONATE, NATURAL AND -
Warm Cookies $1800 / Dozen
$17 PER DOZEN WARM COOKIES $1800 / DOZEN CHOCOLATE CHIP DOUBLE CHOCOLATE CHIP 190 Cal 180 Cal SNICKERDOODLE CHOCOLATE CHIP PECAN 170 Cal 200 Cal OATMEAL RAISIN WHITE CHIP ALMOND 180 Cal 200 Cal PEANUT BUTTER OATMEAL CHOCOLATE CHIP 200 Cal 190 Cal SUGAR PEANUT BUTTER 170 Cal CHOCOLATE CHIP 190 Cal SUGAR COOKIE WITH M&MS 180 Cal OTHER TREATS 00 TIFFBLITZ® $5 Frozen Dessert 470 Cal TIFFWICH® (In Store Only) $500 Ice Cream Sandwich 470-530 Cal ICE CREAM TIFF’S TRIO $1200 SCOOP $200 Brownie and Bar Box 620-880 Cal/bar Vanilla 160 Cal PINT $500 00 BROWNIES $4 Vanilla 640 Cal Chocolate Fudge Brownie 620 Cal Chocolate 600 Cal Salted Caramel Blondie Bar 670 Cal Cookies ‘n Cream 720 Cal Peanut Butter Chocolate Bar 880 Cal Mint Chocolate Chip 720 Cal CHOCOLATE CHIP FROST ‘EMS® $200 COOKIE TRUFFLES Spreadable buttercream frosting cups INDIVIDUAL (In Store Only) $350 Chocolate 360 Cal BOX OF 4 $1400 Strawberry 370 Cal Cookie Truffle 240 Cal Vanilla 370 Cal BEVERAGES MILK $200 1% 110 Cal Chocolate 160 Cal BOTTLED DRINKS $200 Coke 240 Cal Diet Coke 0 Cal Dr. Pepper 250 Cal Dasani Water 0 Cal STARBUCKS DRINKS 50 FRAPPUCCINO $3 Mocha 180 Cal Vanilla 200 Cal 50 DOUBLESHOT $2 Espresso 140 Cal SPECIAL OCCASIONS PACKAGING SPECIAL BOX & BAND $500 Congrats • Thank You • Smiley Face Happy Birthday • Happy Anniversary 00 MINI BALLOON $4 I Love You • It’s a Boy • It’s a Girl Good Luck • Get Well • Thinking of You COOKIE TRAYS 620 Cal per brownie 170-200 Cal per cookie MINI COOKIE TRAY $4500 2 dozen cookies (Serves 10-12) MINI BROWNIE TRAY $6000 1 dozen brownies (Serves 8-12) BROWNIE TRAY $10500 2 dozen brownies (Serves 16-24) SMALL COOKIE TRAY $11500 6 dozen cookies (Serves 25-35) LARGE COOKIE TRAY $15000 9 dozen cookies (Serves 30-50) SMALL COOKIE & BROWNIE TRAY $10000 3 dozen cookies, 9 brownies (Serves 15-20) LARGE COOKIE & BROWNIE TRAY $15500 5 dozen cookies, 15 brownies (Serves 30-50) INDIVIDUALLY WRAPPED COOKIES 3 DOZEN TRAY $7300 Tray with 18 individually wrapped bags filled with 2 cookies each. -
Christmas Favourites, Summer Holiday Treats & Something
FUNDRAISING NEWS OCTOBER 2018 - JANUARY 2019 CHRISTMAS FAVOURITES, SUMMER CHRISTMAS POSTCARDS HOLIDAY TREATS & SOMETHING NEW TO ATTACH TO YOUR ORDER FORMS FUNDRAISING IN TERM 4 WITH KYTONS We can supply you with coloured postcards to help with your Christmas Fundraising Drive. They feature all of the products in full colour. They’re completely free and should definitely make your customers hungry! CALL KYTONS ON 81770156 TO ORDER COUNTRY FORMS If you are running a fundraiser in a SA country area, we have “country forms” available for you to use to help cover the cost of freighting the product to you. The forms feature all the same products, but at 50c higher than the regular form the extra profit per item will help cover the cost of refrigerated freight to your door. We can email or post these forms to you. CHRISTMAS DRIVES Available Tuesdays – Fridays from 6th November – 19th December. PIC TO COME KYTONS CLASSICS FUNDRAISERS & LAMINGTON DRIVES available every weekday Christmas Products Summer Holiday Supplies (excluding school holidays). Those essentials for the festive table and gifts for With weeks of hungry kids around the house ahead, teachers, friends and family. Kytons Christmas fill the pantry and freezer with Kytons favourites: Fundraisers have something for everyone. lamingtons, cookies and fruit crumbles. TERM 4 BUSY OR TOO MANY CHRISTMAS THINGS ON ALREADY? Two new products this Christmas WHAT ABOUT A QUICK LAMINGTON DRIVE Our new mini lamingtons that have been the sales NEW TO TOP UP YOUR END OF YEAR FUNDS? hit of 2018 and the limited edition “make your own” The old-fashioned lamington drive is always popular lamington kit. -
School Meals Are Essential for Student Health and Learning
School Meals are Essential for Student Health and Learning ach day, millions of students fuel their minds and bodies with the good nutrition provided by the ENational School Lunch Program and School Breakfast Program. There is considerable evidence of the effective role that participation in these programs plays in alleviating food insecurity and poverty, and in providing the nutrients students need for growth, development, learning, and overall health, especially for the nation’s most vulnerable children and adolescents. This brief reviews the many benefits of the school meals programs, and summarizes the latest research on recent policy changes and innovative strategies that are increasing program access and improving student outcomes. or reduced-price school lunch.8 Conversely, research shows School Meals Play a Critical Role that rates of food insecurity and food insufficiency among in Student Health, Well-Being, and children are higher in the summer — a time when students Academic Success do not have access to the school meal programs available during the academic year.9,10,11 More than 14.6 million students eat a school breakfast and Nationally, school lunch also lifted 1.2 million people — 29.7 million students eat a school lunch on a typical school including 722,000 children — above the poverty line in 1 day, based on data from the 2018–2019 school year. The 2017, based on Census Bureau data on poverty and income vast majority of these students are low-income and receive in the U.S.12 a free or reduced-price meal. A considerable body of evidence shows that the School Meals Support Good Nutrition school meals programs are profoundly important for students, especially low-income students, with well- School meals support good nutrition throughout the school documented benefits. -
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. -
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over -
Meringue Kisses Are Little Clouds of Sugary Goodness and a Perfect Way to Say I Love You This Valentine's Day
Sarah's Meringue Kisses are little clouds of sugary goodness and a perfect way to say I love you this Valentine's Day. Sarah Nasello / The Forum Meringue Kisses Makes: About 4 dozen 1-inch kisses Ingredients: 4 large or extra-large egg whites, room temperature ½ teaspoon cream of tartar ½ cup superfine sugar (blitz granulated sugar in food processor for 30 seconds) 1 cup powdered sugar ½ teaspoon pure vanilla extract Directions: Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper; set aside. Make sure your mixing bowl and whisk or beater attachments are completely clean, as any grease or residue can prevent the egg whites from whipping properly. Add egg whites to your mixing bowl and beat on medium speed until foamy, about 30 seconds. Add cream of tartar and beat on medium-high speed until soft peaks form, about 1 ½ to 2 minutes. With the mixer on medium-high speed, slowly add the superfine sugar, 1 tablespoon at a time. Continue beating until the meringue is stiff and glossy and most of the sugar has dissolved, about 2 minutes. Rub a little meringue between your fingers; if it is still gritty, continue to mix on medium-low speed until there is barely any sugar grain when you test it. Add the vanilla extract and mix on medium-low for 10 seconds. Use a rubber spatula to fold in the powdered sugar, adding it in 3 stages so that the meringue doesn’t deflate. Gently fold the sugar into the meringue until fully incorporated. If using food coloring or melted chocolate, fold in just 3 to 4 times lightly for a swirled effect, or fold in completely for a solid effect.