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Food Preservation Problems and Solutions
FOOD PRESERVATION PROBLEMS AND SOLUTIONS KAREN BLAKESLEE KANSAS STATE UNIVERSITY Sources: So Easy To Preserve, Univ. of Georgia Ball Blue Book USDA Complete Guide to Home Canning February 2019 Kansas State University Agricultural Experiment Station and Cooperative Extension Service, Manhattan, Kansas It is the policy of Kansas State University Agricultural Experiment Station and Cooperative Extension Service that all persons shall have equal opportunity and access to its educational programs, service, activities, and materials without regard to race, color, religion, national origin, sex, age, or disability. Kansas State University is an equal opportunity organization. These materials may be available in alternative formats. Issued in furtherance of Cooperative Extension Work, acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture Cooperating, Ernie Minton, Interim Director CANNING PROBLEMS AND SOLUTIONS – FOOD AND JUICE PROBLEM CAUSE SOLUTION Loss of liquid during Lowering pressure in canner suddenly after Let pressure drop to zero naturally and wait 2 processing processing. minutes before opening. Fluctuating pressure during processing in Maintain constant temperature during pressure canner. processing. Failure to work out air bubbles. Run a spatula between food and jar to remove bubbles. Improper seal. Check jar rims and clean edges, follow manufacturers directions for lids. Jars not covered with water in water bath Jars should be covered with 1-2 inches of canner. water during processing. Starchy foods absorbed liquid. No solution. Food packed too tightly can cause boil over Leave proper headspace. during processing and siphoning. Food not heated prior to packing. -
Hotel Restaurant Institutional Russian Federation
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12/31/2014 GAIN Report Number: Russian Federation Food Service - Hotel Restaurant Institutional Food Service -Hotel Restaurant Institutional Approved By: Gray Robin, Erik Hansen Prepared By: Moscow ATO staff Report Highlights: The restaurant sector in Russia has faced a number of serious challenges in 2014. A food import ban from numerous countries announced in August 2014, implementation of a smoking ban in restaurants and bars, a weakening ruble, currency fluctuations, dropping consumer purchasing power has many hotels, restaurants, and institutions (HRI) struggling to stay open. Market analysts forecast 30 percent of all restaurants in Russia to shut down by spring 2015. Investment in hotels in Russia has been very attractive in recent years driven by limited supply of quality lodging facilities, low overall competition, gradually improving business climate, and growing domestic and foreign travel volumes. Executive Summary: The restaurant sector in Russia has faced a number of serious challenges in 2014. A food import ban from numerous countries announced in August 2014, implementation of a smoking ban in restaurants and bars, a weakening ruble, currency fluctuations, dropping consumer purchasing power has many hotels, restaurants, and institutions (HRI) struggling to stay open. Market analysts forecast 30 percent of all restaurants in Russia to shut down by spring 2015. Investment in hotels in Russia has been very attractive in recent years driven by limited supply of quality lodging facilities, low overall competition, gradually improving business climate, and growing domestic and foreign travel volumes. -
The Improvement and Testing of Musa: a Global Partnership
The Improvement and Testing of and Testing The Improvement The Improvement and Testing of and Testing The Improvement The Improvement and Testing of Musa: a Global Partnership Musa Musa : a Global Partnership : a Global Partnership INIBAP’s Mandate The International Network for the Improvement of Banana and Plantain (INIBAP) was established in 1984 and has its headquarters in Montpellier, France. INIBAP is a nonprofit organization whose aim is to increase the production of banana and plantain on smallholdings by: – initiating, encouraging, supporting, conducting, and coordinating research aimed at improving the production of banana and plantain; – strengthening regional and national programs concerned with improved and disease- free banana and plantain genetic material; – facilitating the interchange of healthy germplasm and assisting in the establishment and analysis of regional and global trials of new and improved cultivars; – promoting the gathering and exchange of documentation and information; and – supporting the training of research workers and technicians. Planning for the creation of INIBAP began in 1981 in Ibadan with a resolution passed at a conference of the International Association for Research on Plantain and Bananas. In May 1994, INIBAP was brought under the governance and administration of the International Plant Genetic Resources Institute (IPGRI) to enhance opportunities for serving the interest of small-scale banana and plantain producers. © INIBAP 1994 Parc Scientifique Agropolis 34397 Montpellier Cedex 5, France ISBN: -
Trade Mark Invalidity Decision O/144/03
TRADE MARKS ACT 1994 IN THE MATTER OF REGISTRATION NO. 2111700 IN THE NAME OF DIXY FRIED CHICKEN (EURO) LTD AND IN THE MATTER OF AN APPLICATION FOR A DECLARATION OF INVALIDITY UNDER NO. 12056 IN THE NAME OF DIXY FRIED CHICKEN (STRATFORD) LTD TRADE MARKS ACT 1994 IN THE MATTER OF registration No. 2111700 in the name of Dixy Fried Chicken (Euro) Ltd And IN THE MATTER OF an Application for a Declaration of Invalidity under No. 12056 in the name of Dixy Fried Chicken (Stratford) Ltd Background 1. Trade mark registration 2111700 stands on the Trade Marks register in the name of Dixy Fried Chicken (Euro) Ltd, and in respect of a specification of goods as follows: Chicken and chicken products; all included in Class 29. 2. The mark is as follows: 3. On 8 November 2000, Dixy Fried Chicken (Stratford) Ltd made an application under Section 47(1) and 47(2) of the Act to have the trade mark registration declared invalid. The grounds of the application are, in summary: 1. Under Section 3(1)(a) because the mark is devoid of distinctive character and is not capable of distinguishing the proprietor’s goods, 2. Under Section 3(1)(d) because the word DIXY is common to the trade for Fried Chicken restaurant and take-away’s, and is a generic term for the product, 3. Under Section 3(6) because the application was made in the full knowledge that the mark was being used by many traders. 4. Under Section 5(4)(a) because of the applicant’s earlier rights. -
Sandwiches Appetizers Salads
APPETIZERS ULTIMATE NACHOS Tri-color tortilla chips with pepper jack, cheddar, and jack cheeses and topped with tomatoes, olives, jalapeños, green onions, sour cream, guacamole and fresh salsa. $9.50 Add Ranchero Chicken. $10.50 RED HOT BUFFALO WINGS MOZZARELLA CHEESE STICKS Plump fried chicken wings, basted with our own Hand-breaded with our own seasonings and spicy buffalo sauce. Served with a blue cheese deep-fried to a golden brown. Served with a dipping sauce. $8.95 zesty marinara sauce. $7.95 LOADED TATER TOTS BEER BATTERED ONION RINGS Over a pound of golden brown tater tots Sweet onions dipped in beer batter and quick fried layered with pepper jack, cheddar and jack with a side of peppercorn ranch dressing. $7.50 cheeses, smoked bacon, green onions, tomatoes, and chipotle sour cream. $9.50 SOUTHERN FRIED CHICKEN TENDERLOINS Chicken tenders breaded and deep fried to a golden FRIED MAC & CHEESE brown. Served with French fries, honey mustard and Cheesy mac & cheese triangles crispy fried with ranch dipping sauces. $7.95 seasoned breading and served with chipotle ranch dipping sauce. $6.95 SPICY BBQ PORK QUESADILLA A large flour tortilla filled with slow-cooked BBQ DIXIE PLATTER pork, black beans, cheddar and pepper jack cheeses, Beer battered onion rings, chicken tenderloins, jalapeños, olives, green onions, ranchero sauce and buffalo wings, mozzarella cheese sticks, carrots, chipotle sour cream. $8.95 celery. Served with blue cheese, marinara, and peppercorn ranch dipping sauces. $13.95. SALADS SOUTHWEST BBQ CHICKEN SALAD GRILLED CHICKEN CAESAR Fresh salad greens tossed with chipotle Crispy romaine lettuce tossed with garlic herb ranch dressing, black beans, cheddar and croutons, Caesar dressing, Parmesan cheese and jack cheeses, topped with whiskey BBQ topped with a grilled chicken breast. -
Molecular and Immunological Sd0100025 Characterization of Mycobacteria Associated with Bovine Farcy
MOLECULAR AND IMMUNOLOGICAL SD0100025 CHARACTERIZATION OF MYCOBACTERIA ASSOCIATED WITH BOVINE FARCY. Thesis submitted in accordance with requirements of the University of Khartoum for the Degree of Doctor of Philosophy (Ph.D). By Victor Loku Kwajok B.V.Med. 1978, University of Cairo/Egypt. M.V.Sc.1992, University of Khartoum/Sudan. Supervisor: Dr. Maowia M. Mukhtar. Institute of Endemic Diseases, University of Khartoum. Department of Preventive Medicine and Veterinary Public Health. Faculty of Veterinary Science, University of Khartoum. 2000. 32/27 SOME PAGES ARE MISSING IN THE ORIGINAL DOCUMENT LIST OF CONTENTS DEDICATION. * ii v ACKNOWLEDGEMENTS vi ABBREVIATIONS viii ABSTRACT. xi CHAPTER ONE. REVIEW OF LITERATURE. 1. General Introduction. 1. 1.1. Molecular Systematics of genus Mycobacterium. 2. 1.2. Molecular taxonomy of M. farcinogenese and M. senegalense 11. 1.3. Immunology of bovine farcy agents. 36. CHAPTER TWO. MATERIALS AND METHODOLOGY 41. Isolation, identification and characterization of M. farcinogenes. 2.1 Phenotypic characterization. 41. 2.1.1. Morphological and biochemical tests. 2.1.2. Degradation tests. 2.1.3. Rapid fluorogenic enzyme tests. 2.1.4. Nutritional tests. 2.1.5. Physiological tests. 2.2. Molecular characterization. 52. 2.2.1. DNA extraction and purification 2.2.2. PCR amplification and application. 2.2.3. DNA sequencing of 16SrDNA. 2.2.4. PCR-based restriction fragment length polymorphism. 2.3 Imrmmological analyses of bovine farcy agents. 71. 2.3.1 .EL1SA technique for sera diagnosis. 2.3.2 Animal pathogenicity Tests. 2.3.3 Protein antigen profiles determination using. CHAPTER THREE: RESULTS. 78. CHAPTER. FOUR: DISCUSSION. 124. REFERENCES. 133. -
Lehman College Dining Services
Lehman College Dining Services Minimum of 10 guests - Priced per guest The Manhattan Skyline Breakfast Coffee and Tea with your choice of… Bagels with cream cheese, butter & preserves, Danish Pastries,Homemade Muffins, Donuts, Cookies or a Combination of any two choices $ 4.50 The Bedford Park Breakfast Coffee, Tea & Juice served with a combination of Bagels with Cream Cheese, Butter, Preserves & Danish Pastries plus a tray of Fresh Seasonal Sliced Fruits $ 8.50 Spa Flirtation Fresh seasonal Fruit Salad served with assorted Yogurts, Cottage Cheese, Fruit Nut & Granola Mix, Low Fat Muffins, and Fresh Squeezed Juice $ 9.50 Platter Of Norwegian Smoked Salmon Minimum of 15 guests Hard Boiled Eggs, Tomato, Capers and Bermuda Onions Served with Assorted Bagels and Plain Cream Cheese Coffee & Tea $ 10.50 Mini Breakfast Express Fresh Brewed Coffee, served with an assortment of Mini Bagels with Cream Cheese and Butter, Mini Pastries, and Mini Muffins. $ 5.45 Starbucks Coffee Service Fresh Brewed Starbucks Coffee & an assortment of Tazo Herbal Teas. $ 3.00 Minimum of 20 guests - Priced Per Guest The Sunrise Buffet Scrambled Eggs served with Bacon, Sausage, or Turkey Sausage, & Seasoned Home Fries accompanied by a basket of Freshly Baked Homemade Muffins, Bagels with Cream Cheese, Butter & Preserves and Freshly Brewed Coffee, Tea, and Juice $ 9.95 The Uptown Brunch Choose any two of our delicious brunch specialties: Fresh Spinach & Cheese Quiche, Garden Vegetable Frittata, Scrambled Eggs, or French Toast Accompanied by any two of the following side dishes: Bacon, Sausage, Turkey Sausage, Ham, Roasted Red Potatoes. Fresh Seasonal Sliced Fruit, International Cheese Platter, Basket of Homemade Muffins, Danish Pastries, or Bagels with Cream Cheese, Butter & Preserves. -
Russia: Franchise Restaurants Doing Well Despite Slowing Economy
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 5/18/2015 GAIN Report Number: RSATO13 Russian Federation Post: Moscow ATO Franchise Restaurants Doing Well Despite Slowing Economy Report Categories: Agricultural Situation Agriculture in the News Agriculture in the Economy Approved By: Erik W. Hansen Prepared By: ATO Moscow Staff Report Highlights: The Russian food service sector has faced a number of serious challenges during the past year. A smoke ban in restaurants and bars went into effect on June 1, 2014, which has hurt the growing café culture as well as many bars and pubs. Shortly afterwards, in August 2014, Russia banned a long list of food and agricultural products from Australia, Canada, Norway, the United States and the European Union for one year in response to Western sanctions. In addition, the Russian currency depreciated significantly pushing up food price inflation while dropping consumer purchasing power. Nevertheless, the total number of franchises in Russia has seen double digit growth in the last few years - and growth is expected to continue as lower cost restaurants are expected to do well during the current economic slowdown. American fast food formats dominate the landscape in Russia. General Information: Russian food service sector has faced a number of serious challenges since the middle of 2014. A smoking ban in restaurants and bars went into effect in June 1, 2014. This had a negative impact on Russia’s growing coffee culture and led to more Russians to eating and entertaining at home instead of at restaurants, bars and pubs. -
LEGENDARY Burgershand- Crafted
FRESH grill LEGENDARY burgershand- crafted original legendary® burger STARTERS jumbo combo JUMBO COMBO nachos Eine köstliche Auswahl unserer beliebtesten Vorspeisen. Chicken Wings, frittierte Zwiebelringe, Tupelo Chicken Tenders, Southwest Spring Rolls und Bruschetta. Serviert mit Honig-Senf, Hickory BBQ- und Blauschimmelkäse-Sauce.* €21.95 WINGS CLASSIC NACHOS STARTERS Jumbo Hähnchenflügel mit hauseigenem Tortilla-Chips mit würzigem 3-Bohnen-Mix, Monterey Jack- und signature Räuchergewürz mariniert und im Ofen geröstet. Genießt Cheddar- Käse, Pico de Gallo, Jalapeños und Frühlingszwiebeln. salads Eure Wings frittiert oder gegrillt. Wählt zwischen unserer Garniert mit Sour Cream und Salsa. €12.95 Authentische Kreationen nur mit besten Classic Rock, Heavy Metal and Tangy BBQ Sauce. Mit Guacamole €2.80 Zutaten - handgefertigt von kulinarischen Serviert mit Blauschimmelkäse-Dressing, Karotten- Mit gegrillter Hähnchenbrust €5.00* und Sellerie-Sticks.* €11.75 oder gegrilltem „Fajita“-Rindfleisch €6.00* Künstlern, genau deshalb seid Ihr hierhergekommen. CAULIFLOWER WINGS TUPELO CHICKEN TENDERS Knusprig frittierter Blumenkohl, ‘Buffalo style‘, serviert Von Hand panierte Hähnchenbrustfilets, goldbraun frittiert. Greift zu und genießt die Party. mit Blauschimmelkäse-Dressing, Karotten- und Serviert mit Honig-Senf- und Hickory BBQ Sauce.* €10.95 Sellerie-Sticks. €9.75 BALSAMIC TOMATO BRUSCHETTA SOUTHWEST SPRING ROLLS Getoastetes Artisan Bread, bestrichen mit Kräuter- Frühlingsrollen gefüllt mit Spinat, schwarzen Bohnen, Frischkäse und anschließend -
SR Menuguide 2018-2019.Pdf
ETRO INING LUB MBecome a Member T odayD and Save Hundreds C of Dollars!!! 15668 Pilot knob road apple Valley 952-891-3883 www.crookedpint.com (Valid at this Location Only) 3120 State hwy 13 W Burnsville 952-582-1091 www.muddychickenbar.com 1114 Vierling drive e • Shakopee • 952-233-8800 7721 147th Street W • apple Valley • 952-431-7777 UP TO $20 PER MONTH www.rascalsapplevalley.com 14201 nicollet ave S. • Burnsville • 952-435-1855 Welcomes You and Your Guest Welcomes You and Your Guest To Enjoy To Enjoy One Complimentary Entree One Complimentary Entree When a Second Entree When a Second Entree of Equal or of Equal or Greater Value is Purchased Greater Value is Purchased VALID ANYTIME • ONCE PER MONTH VALID ANYTIME • ONCE PER MONTH SOUTH OF THE RIVER PROGRAM www.metrodiningclub.com | facebook.com/metrodiningclub | twitter.com/metrodiningclub 2nd Street Depot Chevys Fresh Mex El Parian-Lakeville Lone Spur Grill Peterson Popcorn The Rack Aji Japanese Chinese Gourmet El Taquito Longbranch Saloon Pings Szechuan The Saloon American Burger Bar Cloud 9 Car Wash El Toro Los Padres Pizza Man Tibet Corner American Legion Coffee Ta Cream Farmington Tap House Lyndale Smokehouse Pizza Ranch Tinucci’s (2) St. Louis Park Cold Stone Creamery Fireside Social House Machete Pointe Tom Reids Hockey Pub Cocina Mexicana Angelo’s Pizza Concord Sports Bar & Grill Freeziac Poor Richard’s Marco’s Pizza Tommy’s Ansari’s Cooper’s Godfather’s Pizza Porta Del Sol Old Fashioned Mediterranean Cruise Auntie Anne’s Country Nites Saloon Gold Nugget PR’s Sports Bar Tony -
Morning and Afternoon Breaks Ala Carte Items Breakfast Buffets Plated
Morning and Afternoon Breaks Displayed for 1 hour Coffee Break The Continental Break Fitness Break $3.99 per person $7.99 per person $8.99 per person Regular & decaf Starbucks coffee Regular & decaf Starbucks coffee, Chilled juices and iced tea assorted hot teas assorted hot teas, ice tea, bottled assorted granola bars bottled water water, chilled juices, assorted pastries, assorted yogurts and vegetable tray iced tea. muffins and fresh fruit. seasonal fresh fruit. A La Carte Items Bottled Water $1.50 per bottle Starbucks Coffee – 12 cup air pot $15.00 per pot Starbucks Coffee – 26 cup urn $30.00 per urn Iced Tea $5.00 per pitcher Assorted Juice’s $8.00 per carafe Assorted Sodas $1.50 per can Assorted Danish, Muffins, or C ookies $15.00 per dozen Assorted Individual Ice Creams $3.00 per person Sausage and/or Ham Biscuits $24.00 per dozen Fresh Hot Buttered Popcorn Cart $1.50 per person Breakfast Buffets 20 People Minimum All buffets are displayed for at least one hour Garden Breakfast Buffet …………………………………………………………………. $9.99 per person Assorted yogurts, fresh fruit, assorted Danish, muffins & breads, scrambled eggs, bacon, sausage, grits, home fried potatoes, French toast, and sausage gravy & biscuits. Served with Starbucks coffee, ice tea and assorted juices. Brunch Buffet ………………………………………………………………………….... $15.99 per person Individual quiches, French toast casserole, chef assisted omelet and waffle station, assorted pastries, fresh fruit, and tomato basil salad. Grits, hash browns, bacon, sausage, scrambled eggs, Biscuits and assorted yogurts. Served with Starbucks coffee, ice tea and assorted juices. Plated Breakfast Entrees Eat Well Breakfast………………………………………………………………….$10.99 per person Bowl of fresh sliced fruit, 2 slices of crisp turkey bacon, a hearty muffin, Vanilla yogurt topped with granola, and a bowl of Heart healthy oatmeal with cranberry & walnut toppings on the side. -
Pickles and Pickling
No 106 BULLETIN 1930-31 OF THE AGRICULTURAL EXTENSION SERVICE, THE OHIO STATE UNIVERSITY H. C RAMSOWER, Director Pickles and Pickling By Lelia C. Ogle Extension Specialist in Nutrition The Ohio State University THE OHIO STATE UNIVER$I'l'Y, COLUMBUS, OHIO, ANP THE UNITEP STATES DEPART~ OF Alll\ICULTURE 000P!llll4.TING AGRICtTUl'UltAL EXTENSION SERVICE-H. c. RAMSOWER, D1:ree:tm: FREE-Cooperative Agricultural Extensfon Work-Acts of 111sY 8 and June 30, 1914 PICKLES AND PICKLING By LELIA C. OGLE Specia!Jst in Nutrition The Ohio State University Fruits and vegetables preserved with salt, vinegar, or both, and with or without the addition of sugar and spices, constitute what is commonly called pickles. The discussion in this bulletin will be confined to the principles of pickling as they apply especially to cucumber pickles, in an effort to answer some of the many questions on the process and its difficulties. Cucumbers may be preserved by means of (1) fermentation as the result of the action of the bacteria on the sugar of the veg etables; (2) the addition of acid, usually vinegar; or (3) addition of a very strong brine. Any of these methods prevent bacterial growth if all other conditions are right. The secret of making pickles by the fermentation process lies in bringing about acid fermentation quickly, and after this is done, in preserving the acidity of the brine by covering tightly or sealing to exclude air. It is the acid formed by the action of bacteria on the sugar of the vegetables that cures and keeps the vegetables, if all air is excluded and scum yeast has not been allowed to develop.