Outdoor Skills Patch Program Is a Progressive, Five-Level Program to Help Girl Scout Daisies – Ambassadors Learn and Become Proficient in Outdoor Skills
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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.......................................................................................................................... -
Two New Knife Kits from Hock Tools! the 8" Slicing/Carving Knife Kit
S H A R P & T O T H E P O I N T The Hock Tools Newsletter In-the-Spotlight: 2 New Knife Kits from Issue #3 / 2 0 1 5 Two New Knife Kits from Hock Tools! The 8" Slicing/Carving Knife Kit 8" Slicing/Carving Knife Kit, #KS800, $50.00 & The 8" Chef’s Knife Kit 8" Chef’s Knife Kit, #KC800, $70.00 While stainless steel cutlery can be handy, nothing cuts better in the kitchen than high-carbon tool steel. Top quality, high- carbon tool steel makes a superior cutting tool in the kitchen. Hock Tools kitchen knife kits are made from 01 tool steel, the same steel we’ve been using for decades in our plane blades, and in the knives in our own kitchen. Yes, the knife blade above is from the same steel at the same hardness that you’ve come to value and to rely on in Hock Tools woodworking blades. As a woodworker, you will appreciate how easily our new knife blade sharpens and how sharp it can get in your own kitchen. Remember that a little care will help prevent corrosion. Wash and dry after each use. Never put your knife in the dishwasher. Hone as necessary, and your new knife will be treasured for gen- erations. Begin with one, or both of these blanks. A complete set of instructions plus three pins to attach your handle are included. Top: 8" Slicing/ Carving Knife Kit, #KS800, $50.00 Bottom: 8" Chef’s Knife Kit, #KC800, $70.00 Although full instructions come with your kit, you can also find Hock Tools’ knife kit instructions on the Hock Tools website. -
Knife Skills
LESSON PLAN CTE HOSPITALITY Developed with Kayla Correll, Family & Consumer Education KNIFE SAFETY and ProStart Educator at Greendale High School Volume 29 / Middle School National FCS Standards: FMM1.e: Demonstrate a work environment that provides safety and security. FPS1.e.12.m: Demonstrate basic skills in handling knives, tools, and equipment safely. FSDN1.b: Apply risk management procedures to food safety, food testing, and sanitation. Common Core Standards: 4C3: Students will communicate and collaborate with others to accomplish tasks and develop solutions to problems and opportunities. Keep the knife down EHS1.d: Implement and the edge parallel personal and job to your body site safety rules and regulations to maintain and improve WA26224 safe and healthful working conditions and environments. GCA2.a: Work effectively with diverse individuals in a variety of settings and contexts. WA29343 Objectives: Materials List: Students will… • Just the Facts: Knives DVD (WA26224) • View demonstration on proper kitchen knife usage and safety • Student Worksheets (one copy per student) and Answer Key • Label different types of knives and explain their purpose for Just the Facts: Knives DVD • Identify knife safety hazards (included) • Create knife safety rules to post in their kitchen stations • Mercer® Cutlery 13-Piece Cutlery Set (WA29343) Essential Question: How should you use kitchen knives properly to avoid getting hurt? Introduction (5 minutes) Pass out the knives diagram worksheet that goes along with the Just the Facts: Knives DVD. Give students 2-3 minutes to write down what they think each tool is named. Go over the answers as a class to get students thinking about the topic. -
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………………………………. ............................................................. -
Council I – Laws and Regulations
COUNCIL I – LAWS AND REGULATIONS Issues and Actions In this section are the Issues deliberated by Council I. In addition to those Issues originally assigned to Council I, Issues 02-03-04, 02-03-05 and 02-03-24 (Council III Issues) were also deliberated by this Council. Issue 02-03-24 was then sent back to Council III and was reported out as part of that Council’s deliberation. Issue Number: 02-01-01 Issue Title: Special Requirements for Highly Susceptible Populations Recommended Solution: The Conference recommends the removal of this language. The specific verbiage would be: 3-801.11 (C) Food in an unopened original package may not be re-served; and (C) (D) The following FOODS may not be served or offered for sale in a READY-TO-EAT form: Council Recommendation: Accept as submitted Assembly Action: Affirm Issue Number: 02-01-02 Issue Title: Re-serving Food in Unopened, Hermetically-Sealed Containers Recommended Solution: The Conference recommends no action as this Issue is resolved by acceptance of Issue 02-01-01. Council Recommendation: No action Assembly Action: Affirm Issue Number: 02-01-03 Issue Title: Appropriate Re-service of Bread Recommended Solution: The Conference recommends no action because of food security, chemical and other contaminant issues. Council Recommendation: No action Assembly Action: Affirm Council I – Laws and Regulations 1 Issue Number: 02-01-04 Issue Title: Clarification of Consumer Self-Service Operations 3-306.13 Recommended Solution: The Conference recommends that Section 3-306.13 be changed from: (A) Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self- service. -
KITCHENWARE NEWS & HOUSEWARES REVIEW N SEPTEMBER 2013 N General News
SPECIAL FEATURE: GIFTWARE: BUYERS GUIDE: CUTLERY/CUTTING BOARDS WINE ACCESSORIES SPICE STORAGE/MILLS SEE PAGE 11-18 SEE PAGE 21 SEE PAGE 19-20 KITCHE NWAR E NEW S Housewares Review SERVING KITCHENWARE , HOUSEWARES AND TABLETOP MARKETS VOLUME 19, NUMBER 9 SEPTEMBER 2013 Celebrity Chefs Help Cut Path to a Consumer’s Perfect Knife BY ANA VENNE Wüsthof-Trident of America, offers some With the vast amount of kitchen cutlery insight. “There are many factors involved. available on the market today, searching To start with, the informed guidance of for the right knife can be a daunting task. retail staff at point of sale is very With prices ranging all across the board important. We also see continued influence and a variety of options in materials, such from restaurant chefs who are ubiquitous as stainless steel, ceramic or bamboo, it’s on television and author many of today’s hard to know what to look for without most influential cookbooks and blogs.” doing a little research. RETAILER PROFILE ...........................9 She continues, “The food media, which now When it comes to how consumers search includes a plethora of food blogs and food for kitchen knives, Annette Garaghty, Vice President of Sales and Marketing for Continued on Page 12 Perfect Pairings: Gifts to Go with Wine BY LORRIE BAUMANN over. Bottle Nets retail for $4.95. Wine accessories are a hot category this year, and there are a wealth of possibilities There are a number of wine chillers on the on the market for guests who are looking market. One of our favorites is the for an accessory to accompany a gift of a Corkcicle. -
Etac Relieve Ergonomic Knives Relieve Knives Have an Angled Handle and Sharp Blade Which Make Cutting Easier
Etac Relieve ergonomic knives Relieve knives have an angled handle and sharp blade which make cutting easier. The handle: The angle keeps the wrist straight and the grip friendly oval shape ensures a stable grip. The top of the handle is smoothly curved to enable a comfortable thumb position. The blade: To facilitate cutting, the blade is very sharp. In order to minimize the risk for the hand to come in touch with the food the blade is lower than the handle. Etac Relieve angled carving knife The blade is sufficiently long for cutting food and bread. The handle angle is designed to keep the wrist straight when cutting standing up. Relieve carving knife Etac Relieve angled table knifes These table knives are available in three variants: for normal-sized hands, for small hands or children’s hands and one foldable model. They are designed to keep the wrist straight when cutting whilst sitting at a table. The foldable knife is handy to transport and has a rounded blade to enable cutting with a waggling motion. Relieve folding knife Relieve table knives Description Item no. Weight Relieve carving knife 80501101 Relieve carving knife: 75 g (2.7 oz) Relieve table knife 80402101 Relieve folding knife: 72 g (2.5 oz) Relieve table knife, small 80402102 Relieve knives: 72 g (2.5 oz) Relieve table knife, folding 80402001 Relieve small knife: 37 g (1.3 oz) Material Care Blade: Stainless steel Dishwasher-safe Relieve carving knife: Polyamide handle Relieve folding knife: Polyamide handle Design Relieve table knives: Polyamide plastic handle Ergonomidesign Etac Relieve kitchen knife Compared to ordinary kitchen knives the unique closed grip gives Relieve kitchen knife an extra dimension of grip options. -
Aby's Outdoor Cookbook
Aby’s Outdoor Cookbook Introduction This cookbook is not a part of the Boy Scouts of America program nor do the Boy Scouts of America sanction this book. No representation of such sanctioning is requested, made or implied. The book is the result of more than fifty years experience living outdoors, cooking to please the cook and enjoying the experience. The author made no attempt to calculate calories, nutritional values or cholesterol. He is past seventy years of age and weighs fifteen pounds more than he did at high school graduation. His career path has been varied and perhaps checkered. Whether he was roustabouting in oilfields or managing a major computing center, he has maintained an active and mobile life style, believing hard work (physically hard work) is its own reward. He has failed to diligently follow his belief that “moderation in all things” is the real secret to success, health and abundant living. This tome is intended to provide Scout leaders with background material for cooking outdoors and engaging youth in the joys of this activity. If you are a really good outdoor cook, you will stand out in a crowd. And don’t let anyone tell you it is just the smell of garlic on your hands! At seventy-plus, the author can still identify one hundred fifty birds by sight, forty by flight pattern and fifty by song. He knows more than sixty species of trees by leaf, bark and fruit. He can paddle a canoe, row a boat, carry a pack, sleep on the ground and survive. -
The Cutting Edge of Knives
THE CUTTING EDGE OF KNIVES A Chef’s Guide to Finding the Perfect Kitchen Knife spine handle tip blade bolster rivets c utting edge heel of a knife handle tip butt blade tang FORGED vs STAMPED FORGED KNIVES are heated and pounded using a single piece of metal. Because STAMPED KNIVES are stamped out of metal; much like you’d imagine a license plate would be stamped theyANATOMY are typically crafted by an expert, they are typically more expensive, but are of higher quality. out of a sheet of metal. These types of knives are typically less expensive and the blade is thinner and lighter. KNIFEedges Plain/Straight Edge Granton/Hollow Serrated Most knives come with a plain The grooves in a granton This knife edge is perfect for cutting edge. This edge helps the knife edge knife help keep food through bread crust, cooked meats, cut cleanly through foods. from sticking to the blade. tomatoes & other soft foods. STRAIGHT GRANTON SERRATED Types of knives PARING KNIFE 9 Pairing 9 Pairing 9 Asian 9 Asian 9 Steak 9 Cheese STEAK KNIFE 9 Utility 9 Asian 9 Santoku Knife 9 Butcher 9 Utility 9 Carving Knife 9 Fillet 9 Cheese 9 Cleaver 9 Bread BUTCHER KNIFE 9 Chef’s Knife 9 Boning Knife 9 Santoku Knife 9 Carving Knife UTILITY KNIFE MEAT CHEESE KNIFE (INCLUDING FISH & POULTRY » PAIRING » CLEAVER » ASIAN » CHEF’S KNIFE FILLET KNIFE » UTILITY » BONING KNIFE » BUTCHER » SANTOKU KNIFE » FILLET CLEAVER PRODUCE CHEF’S KNIFE » PAIRING » CHEF’S KNIFE » ASIAN » SANTOKU KNIFE » UTILITY » CARVING KNIFE BONING KNIFE » CLEAVER CHEESE SANTOKU KNIFE » PAIRING » CHEESE » ASIAN » CHEF’S KNIFE UTILITY » BREAD KNIFE COOKED MEAT CARVING KNIFE » STEAK » FILLET » ASIAN » CARVING ASIAN KNIVES offer a type of metal and processing that BREAD is unmatched by other types of knives typically produced from » ASIAN » BREAD the European style of production. -
Fragrant Cooking Midnight
Simple Cooking ISSUE NO. 85 FIVE DOLLARS Cooking Midnight Uncooked, rice is called mai; cooked, it is fan. Once cooked, W rice was traditionally taken as food at least three times each day, first for jo chan, or early meal, either as congee or, if the weather was cool, cooked and served with a spoonful of liquid lard, soy sauce, and an egg. To eat rice is to sik fan, o and there is, in addition to those morning preparations, n’fan, or “afternoon rice,” and mon fan, or “evening rice.” There is even a custom called siu yeh, which translates K literally as “cooked midnight” and means rice eaten as a late evening snack. No time of any day in China is without its rice. —Eileen Yin-Fei Lo, THE CHINESE KITCHEN Fragrant LTHOUGH THERE’S NO EXACT EQUIVALENT, the closest we T WAS MY GRANDFATHER Who introduced me to the world come in this country to the casual everyday eat- of Chinese restaurants, at least as they were in the Aing experience of the Chinese is when we attend I1950s, beguilingly ersatz palaces spun of velvet and a country fair or something like one,where inexpensive, gold. As a teenager, I spent my summers with him, work- open-air food stalls abound and masses of people stroll ing at odd jobs at his apartment house in the daytime about, sampling from them as they go. Food courts aren’t and otherwise generally hanging around with him when really the same, because you go to these to eat, you buy I wasn’t off somewhere by myself. -
Outdoor Cooking Guide
I N F R A R E D SSMMOOKKEERR RR OO AA SS TT EE RR &GRILL 08.09 2 OUTDOOR COOKING GUIDE Congratulations and welcome to ownership of The Big Easy® from Char-Broil®. It is our sincere hope that by reading this guide, and with a little practice, you will come to fully enjoy the tender juiciness and delicious flavor of food you prepare with your new infrared Smoker, Roaster & Grill. We suggest you take a few moments to read the assembly manual and ensure your cooker is assembled correctly and completely and that you are familiar with both its construction and operation before using your cooker. There are no hard and fast rules for cooking - just some basic facts about how The Big Easy® works. The exclusive and patented infrared cooking system will help you prepare wonderful meals. Use this cooking guide as an introduction to cooking with The Big Easy®. It’s filled with great tips, tricks and recipes. The most important thing you can do first is register your cooker so that we can be more helpful when you need us. Please complete the warranty registration card found on the last page of your Product Guide or save a stamp and visit us at www.charbroil.com. When you register, be sure to sign up for our free weekly email newsletter called Sizzle on the Grill™. Each issue is packed with new tips, tricks, recipes, party ideas and exclusive subscriber offers. We never sell or distribute your contact information. We want your Char-Broil® experience to be a great one and this is one way we can stay in touch. -
Onetable Noshpitality - Camping and Outdoor Cooking Guide by Scott Bratt
OneTable Noshpitality - Camping and Outdoor Cooking Guide By Scott Bratt 1) Basic Camping Gear (2-6 people) a) Personal Items i) headlamp/flashlight ii) 2x water bottles iii) Lightweight long pants iv) Lightweight long sleeve shirt v) Hat (more coverage the better) vi) 2x underwear vii) 2x socks viii) Shoes for hiking ix) Shoes for camp/lounging x) Warm hat/beenie xi) book/kindle xii) Warm jacket for nighttime xiii) Toiletries in a sealable bag xiv) Your own toilet paper b) Backpack - i) Tent ii) Sleeping Pad iii) Sleeping Bag iv) Dining Fly or Tarp c) Camp Setup Bag - very useful if you have a half-sized reusable shopping bag (lulemon makes these in a very durable material) (1) Hammer for putting tent stakes into stubborn ground (2) Extra tent stakes for setting up dining fly, hammock cover, etc (3) 100ft of paracord for various tasks (4) Folding Saw or hatchet for tackling firewood that won’t fit into a fire-ring (5) Foldable water jug (5+ gallons) (6) Toilet paper in a ziploc bag (7) Hand sanitizer in a ziploc bag (8) Trowel or garden shovel for backcountry toilet (9) Sunscreen and bug repellent as needed (10) Lanterns and light source d) Kitchen Box and Stove - i) Cookware - (1) 1 large pot (1.5 liters) with lid. Many camping cookware comes with tops that include strainers. (2) Medium cutting board. If you know there will be a lot of cutting prep, bring two (3) Medium kitchen knife - ones that come with plastic covers are best (4) Small serrated knife - great for cutting bread, tomatoes or tough meat OneTable Noshpitality - Camping and Outdoor Cooking Guide By Scott Bratt (5) Silicone or plastic spatula for turning pancakes, eggs, stir fry, etc.