SHORTENING / OILS 8 FT SECTION (NEW) HQ Deca PLANOGRAM CLASS 1 STORES

Total Page:16

File Type:pdf, Size:1020Kb

SHORTENING / OILS 8 FT SECTION (NEW) HQ Deca PLANOGRAM CLASS 1 STORES SHORTENING / OILS 8 FT SECTION (NEW) HQ DeCA PLANOGRAM CLASS 1 STORES ADDED 33844- 40424 Naturally 13.12 in Cooking Oil Canola Spray Shelf: 01 TOP 13.12 in Shelf: 02 13.12 in Shelf: 03 12.12 in Shelf: 04 12.12 in Shelf: 05 BASE 5 in 4 ft 4 ft Left-right HQ DeCA/MBU PLANOGRAM APPROVED BY BUSINESS MGR BARBARA MERRIWEATHER. FACINGS MAY BE ADJUSTED TO ACCOMMODATE LOCAL AND REGIONAL ITEMS ( END OF FLOW). FACINGS MAY BE ADJUSTED TO MEET CUSTOMER 15 MAY 2017 DEMAND-CAO MUST BE INVOLVED IN THE THE PROCESS ALONG WITH STORE MANAGEMENT APPROVAL. ITEM POSITIONS MUST NOT BE CHANGED AT ANY TIME. Shortening-Oils 8 K1.psa Page: 1 of 4 SHORTENING / OILS 8 FT SECTION (NEW) HQ DeCA PLANOGRAM CLASS 1 STORES ADDED 33844- 40424 Spectrum Hollywood Pam Pompei Coconut Oil Pompeian Pam Crisco Crisco Naturally Smart Pompeian Crisco an Planters 13.12 inPam Regular Orgnic Pam Olive Balance Non Bakers Safflower Cooking Oil Grapeseed Safflowe Lou Ana Organic Grapeseed Olive Oil X Grilling Spray Spray Stick Cooking Joy Vegetable Oil Oil Peanut Oil Spray Oil Cooking Canola Oil r Vrgn Spray Cooking Regular Butter Spray Aerosol Cooking Coconut Oil Oil Spray Spray Oil Spray Spray Spray Shelf: 01 TOP Wesson Vegetalbe Oil Crisco Vegetable Oil Crisco Canola Oil LouAna LouAna Canola Smart Balance Vegetable Oil Oil 48oz 13.12 in Omega Blend 48oz Canola Soy/Olive Oil Shelf: 02 Wesson Canola Oil Wesson Canola Oil Pompeian Olive Oil Pompeian Filippo Berio Filippo Berio Bertolli 13.12 in Pompeian Olive Oil Olive Oil Bertolli Smooth Extra Olive Oil Extra Virgin Extra Virgin Olive Oil Olive Oil Virgin Olive Oil Delicato Robusto Extra Virgin Extra Light Shelf: 03 Mazola Corn Mazola Corn Oil Pompeian Olive Oil Extra Bertolli Olive Badia Wesson Vegetalbe Oil Pompeian Pompeian Filippo Berio Filippo Berio Bertolli Plus Oil Virgin Oil Extra Virgin Olive 12.12 in Olive Oil Smooth Olive Oil Olive Oil Organic Oil Extra Virgin Extra Virgin Extra Virgin Extra Virgin Extra Plastic Pure Plastic Extra Olive Oil Virgin Oil Virgin Shelf: 04 Wesson Vegetalbe Oil Crisco Canola Oil Pure LouAna Vegetable Oil LouAna Canola Oil Lou Ana Peanut Oil Crisco Shortening Crisco Crisco 128oz 128oz 100% Pure Regular Shortening Shortening 12.12 in Stick Stick Butter Shelf: 05 BASE 4 ft 4 ft Left-right HQ DeCA/MBU PLANOGRAM APPROVED BY BUSINESS MGR BARBARA MERRIWEATHER. FACINGS MAY BE ADJUSTED TO ACCOMMODATE LOCAL AND REGIONAL ITEMS ( END OF FLOW). FACINGS MAY BE ADJUSTED TO MEET 15 MAY 2017 CUSTOMER DEMAND-CAO MUST BE INVOLVED IN THE THE PROCESS ALONG WITH STORE MANAGEMENT APPROVAL. ITEM POSITIONS MUST NOT BE CHANGED AT ANY TIME. Shortening-Oils 8 K1.psa Page: 2 of 4 SHORTENING / OILS 8 FT SECTION (NEW) SHELF:01 TOP WIDTH:96 in MERCH HEIGHT:12.00 in DEPTH:22 in SPACE AVAIL:1.73 in Locatio... UPC NAME SIZE UOM NOF RSL CS/PK PACKOUT Cases H W D Orientation Add Date 1 6414403021 Pam Regular Spray 6.00OZ 4 K1 12 36 3.00 7.78 in 2.28 in 2.28 in Front 2 6414403828 Pam Orgnic Olive Oil X Vrgn Spray 7.00OZ 2 K1 12 18 1.50 8.85 in 2.27 in 2.27 in Front 3 6414403064 Pam Olive Oil Cooking Spray 5.00OZ 3 K1 12 27 2.25 7.78 in 2.28 in 2.28 in Front 4 6414403385 Pam Grilling Cooking Spray 5.00OZ 2 K1 12 18 1.50 7.78 in 2.28 in 2.28 in Front 5 5150011739 Crisco Spray Regular 6.00OZ 2 K1 12 18 1.50 8.43 in 2.27 in 2.27 in Front 6 5150072004 Crisco Spray Butter 6.00OZ 2 K1 12 18 1.50 8.43 in 2.27 in 2.27 in Front 7 7543610031 Naturally Cooking Oil Canola Spray 6.00OZ 2 K1 12 18 1.50 7.91 in 2.27 in 2.27 in Front 8 3377604510 Smart Balance Non Stick Cooking Spray 6.00OZ 2 K1 12 18 1.50 7.88 in 2.26 in 2.26 in Front 9 60502177400 Bakers Joy Aerosol Spray 5.00OZ 2 K1 12 20 1.67 7.20 in 2.09 in 2.09 in Front 10 7040400450 Pompeian Grapeseed Oil Cooking Spray 5.00OZ 2 K1 6 24 4.00 7.38 in 1.75 in 1.75 in Front 11 5150024392 Crisco Vegetable Oil 16.00OZ 3 K1 12 24 2.00 8.41 in 2.62 in 2.62 in Front 12 7000511322 Hollywood Safflower Oil 32.00OZ 2 K1 12 14 1.17 10.00 in 2.95 in 2.95 in Front 13 7040400227 Pompeian Safflower Oil 24.00OZ 1 K1 6 8 1.33 9.30 in 3.25 in 2.63 in Front 14 2900007827 Planters Peanut Oil 24.00OZ 2 K1 12 18 1.50 8.25 in 3.35 in 2.43 in Front 15 2670015212 Lou Ana Coconut Oil 30.00OZ 2 K1 6 10 1.67 6.50 in 3.75 in 3.75 in Front 16 2250693451 Spectrum Coconut Oil Organic 14.00OZ 2 K1 12 28 2.33 5.60 in 3.05 in 3.05 in Front 17 7040400013 Pompeian Grapeseed Oil 24.00OZ 2 K1 6 16 2.67 9.00 in 3.04 in 2.62 in Front SHELF:02 WIDTH:96 in MERCH HEIGHT:12.00 in DEPTH:24 in SPACE AVAIL:2.32 in Locatio... UPC NAME SIZE UOM NOF RSL CS/PK PACKOUT Cases H W D Orientation Add Date 1 2700061286 Wesson Vegetalbe Oil 48.00OZ 6 K1 9 36 4.00 11.00 in 4.25 in 3.45 in Front 2 5150025362 Crisco Vegetable Oil 48.00OZ 6 K1 9 48 5.33 11.06 in 4.03 in 2.91 in Front 3 5150025151 Crisco Canola Oil 48.00OZ 5 K1 9 40 4.44 11.06 in 4.00 in 2.91 in Front 4 7339100004 LouAna Vegetable Oil 48oz 48.00OZ 2 K1 9 16 1.78 11.00 in 4.00 in 2.99 in Front 5 7339190033 LouAna Canola Oil 48oz 48.00OZ 2 K1 9 16 1.78 11.00 in 4.00 in 2.99 in Front 6 3377609140 Smart Balance Omega Blend Canola Soy/Olive Oil 48.00OZ 2 K1 9 14 1.56 10.64 in 4.00 in 3.04 in Front SHELF:03 WIDTH:96 in MERCH HEIGHT:13.00 in DEPTH:24 in SPACE AVAIL:1.38 in Locatio... UPC NAME SIZE UOM NOF RSL CS/PK PACKOUT Cases H W D Orientation Add Date 1 2700069086 Wesson Canola Oil 48.00OZ 8 K1 9 48 5.33 11.00 in 4.25 in 3.45 in Front 2 2700069026 Wesson Canola Oil 24.00OZ 4 K1 12 36 3.00 9.12 in 3.50 in 2.50 in Front 3 7040400008 Pompeian Olive Oil 16.00OZ 4 K1 12 40 3.33 8.00 in 2.60 in 2.28 in Front 4 7040400278 Pompeian Smooth Extra Virgin Olive Oil 16.00OZ 3 K1 12 30 2.50 7.70 in 2.62 in 2.36 in Front 5 7040400025 Pompeian Olive Oil 16.00OZ 3 K1 12 30 2.50 8.00 in 2.60 in 2.28 in Front 6 4173606014 Filippo Berio Olive Oil Extra Virgin Delicato 16.90OZ 2 K1 12 18 1.50 8.38 in 2.50 in 2.50 in Front 7 4173605014 Filippo Berio Olive Oil Extra Virgin Robusto 16.90OZ 2 K1 12 18 1.50 8.38 in 2.50 in 2.50 in Front 8 4179000160 Bertolli Olive Oil Extra Virgin 17.00OZ 2 K1 12 18 1.50 7.95 in 2.64 in 2.64 in Front 9 4179000420 Bertolli Olive Oil Extra Light 17.00OZ 2 K1 12 18 1.50 7.95 in 2.64 in 2.64 in Front SHELF:04 WIDTH:96 in MERCH HEIGHT:13.00 in DEPTH:26 in SPACE AVAIL:0.55 in Locatio... UPC NAME SIZE UOM NOF RSL CS/PK PACKOUT Cases H W D Orientation Add Date 1 2700061284 Wesson Vegetalbe Oil 64.00OZ 4 K1 9 28 3.11 9.95 in 5.61 in 3.58 in Front 2 76172098752 Mazola Corn Plus Oil 40.00OZ 2 K1 12 18 1.50 11.09 in 4.33 in 2.65 in Front 3 76172098749 Mazola Corn Oil 40.00OZ 2 K1 12 18 1.50 11.09 in 4.33 in 2.65 in Front 4 7040400010 Pompeian Olive Oil Extra Virgin 32.00OZ 2 K1 6 16 2.67 9.75 in 3.23 in 2.90 in Front 5 7040400280 Pompeian Smooth Extra Virgin Olive Oil 32.00OZ 2 K1 6 20 3.33 9.75 in 3.00 in 2.52 in Front 6 7040400116 Pompeian Olive Oil Extra Virgin 68.00OZ 3 K1 8 18 2.25 10.71 in 4.38 in 4.31 in Front 7 4173601013 Filippo Berio Olive Oil Extra Virgin Plastic 25.30OZ 2 K1 6 16 2.67 9.46 in 2.98 in 3.13 in Front 8 4173600160 Filippo Berio Olive Oil Extra Virgin Pure Plastic 25.30OZ 2 K1 6 16 2.67 9.46 in 3.19 in 3.13 in Front 9 4179060033 Bertolli Organic Extra Virgin Oil 25.50OZ 2 K1/NEW 6 16 2.67 9.25 in 2.91 in 2.91 in Front 3/30/2017 10 4179000225 Bertolli Olive Oil Extra Virgin 51.00OZ 2 K1 6 16 2.67 10.30 in 3.80 in 3.10 in Front 11 3384400424 Badia Olive Oil Extra Virgin 33.80OZ 1 K1/NEW 4 9 2.25 11.09 in 4.33 in 2.65 in Front 5/15/2017 SHELF:05 BASE WIDTH:96 in MERCH HEIGHT:14.00 in DEPTH:26 in SPACE AVAIL:0.74 in Page: 3 of 4 C:\Users\tuckerlm\Documents\loretta working planogram\Shortening-Oils(EUROPE).psa SHORTENING / OILS 8 FT SECTION (NEW) Locatio..
Recommended publications
  • Notes Trans Fat Regulation: a Legislative Remedy For
    NOTES TRANS FAT REGULATION: A LEGISLATIVE REMEDY FOR AMERICA’S HEARTACHE ESTHER CHOI* I. INTRODUCTION Beginning in 2003, major food companies voluntarily undertook significant steps to remove trans fat as an ingredient in their food products.1 Trans fatty acid, a substance present in forty percent of all processed foods,2 has been prevalent in the American food supply and industrial food processing since the 1960s.3 For the past fifty years, trans fat has been enhancing the overall taste, texture, and quality of processed foods by keeping cakes moist, cookies crispy, chips crunchy, and breads soft.4 Yet, despite the longstanding use and commercial versatility of the substance, in recent years food companies have been actively exploring ways to squeeze trans fat out of their products.5 The trend was in part prompted by a new Food and Drug Administration (“FDA”) disclosure rule that required food manufacturers to list trans fat content on the Nutrition Facts Panel of their products.6 * J.D. Candidate, University of Southern California Law School, 2008, B.A. University of California Los Angeles, 2004. I would like to extend many thanks to the Southern California Interdisciplinary Journal, Volume 17 board and staff for all their hard work and time that was poured into this Note and all our other publications this year. It has been a pleasure and honor serving as your Managing Editor. Thank you to Professor Scott Bice, my note advisor, for his guidance throughout the writing process. Thanks to my family, my father for keeping me in his daily prayers, my mother for her kind support, and my sisters for their smiles and inspiration.
    [Show full text]
  • Fats in the Diet Georgia M
    ® ® University of Nebraska–Lincoln Extension, Institute of Agriculture and Natural Resources Know how. Know now. G2187 Fats in the Diet Georgia M. Jones, Extension Food Specialist What Are Fats? Although fats sometimes are associated with weight gain or health problems, fats aren’t all bad. This Fats are composed mostly of the same three elements as publication discusses fats and their roles in the body carbohydrates, carbon, hydrogen, and oxygen. Fats are made and in foods. Different types of fats, fat substitutes, of a 3-carbon glycerol unit (Figure 1). This is sometimes and ways to reduce fats in some foods are other topics. referred to as the backbone of a fat. Each carbon on the glycerol can hold one fatty acid. Fats supply 9 calories per For some people, fat has a negative connotation. How- gram. Carbohydrates and protein supply 4 calories per gram. ever, like all nutrients, fat, in the appropriate amounts, is beneficial and necessary. Fat has many roles in the body Types of Fatty Acids and in food products. Fats are a source of energy for the body and supply Saturated Fatty Acids essential fatty acids, such as linoleic and linolenic. Fats are required for maintaining healthy skin and regulating cho- These fatty acids have all the hydrogen they can hold. lesterol production. Fats carry the fat-soluble vitamins A, They are normally solid at room temperature. Most saturated D, E, and K and aid in their absorption from the intestine. fatty acids are from animals; however, coconut and palm Fats play a key role in determining texture, taste, and oils also contain saturated fatty acids.
    [Show full text]
  • Edible Oils As Practical Phase Change Materials for Thermal Energy Storage
    applied sciences Article Edible Oils as Practical Phase Change Materials for Thermal Energy Storage Samer Kahwaji 1 and Mary Anne White 1,2,* 1 Department of Chemistry, Dalhousie University, Halifax, B3H 4R2, Canada; [email protected] 2 Clean Technologies Research Institute, Dalhousie University, Halifax, B3H 4R2, Canada * Correspondence: [email protected] Received: 21 February 2019; Accepted: 17 April 2019; Published: 19 April 2019 Featured Application: Passive thermal management of residential greenhouses. Abstract: Edible oils could provide more accessible alternatives to other phase change materials (PCMs) for consumers who wish to build a thermal energy storage (TES) system with sustainable materials. Edible oils have good shelf life, can be acquired easily from local stores and can be less expensive than other PCMs. In this work, we explore whether margarine, vegetable shortening, and coconut oil are feasible PCMs, by investigations of their thermal properties and thermal stability. We found that margarine and vegetable shortening are not useful for TES due to their low latent heat of fusion, DfusH, and poor thermal stability. In contrast, coconut oil remained thermally stable after 200 melt-freeze cycles, and has a large D H of 105 11 J g 1, a low degree of supercooling fus ± − and a transition temperature, Tmpt = 24.5 1.5 C, that makes it very useful for TES in buildings. ± ◦ We also determined coconut oil’s heat capacity and thermal conductivity as functions of temperature and used the measured properties to evaluate the feasibility of coconut oil for thermal buffering and passive heating of a residential-scale greenhouse. Keywords: phase change material (PCM); passive thermal management; thermal properties; coconut oil; margarine 1.
    [Show full text]
  • Organic & Sustainable Palm
    Organic & Sustainable Palm Oil 680g 36MP shortening 15kg 32MP Shortening 18kg 25MP Olein for Household use /15kg 48MP Stearin for deep frying ORGANIC • DAABON Group has 4 beautiful organic certified palm plantations of total 4500 ha located on the western slopes of the Santa Marta mountain range. • DAABON has vertically integrated the palm oil production from seeder to farming, harvesting, mechanical pressing, physical refinery and finally to end products such as RBD, Stearin, Shortenings, Olein, Kernel oils, Margarine, Soap base and byproducts such as Kernel cake and vegetable residues for compost making at our own facilities. Our products and processes are vertically integrated and fully traceable. TRANSFAT FREE • Due to the extensive hazards posed by animal fat cholesterol and excessive levels of trans fats derived from hydrogenation, organic palm fruit oil is becoming the preferred option of high quality, health conscious food processors. Organic Palm fruit oil does not require hydrogenation as it is solid at room temperature, therefore avoiding harmful trans fatty acids. • There are several uses of palm fruit oil. Among the most common our customers use our products in baking, frying, food mixes, coatings, ice cream and others. SUSTAINABLE • DAABON Group is a member of the Roundtable on Sustainable Palm Oil and a certified grower. • Our refinery, soap factory and oil terminal is RSPO SCCS certified supply chain. • We are one of the only global suppliers of organic and fully identity-preserved palm oil products (RSPO/IP). SOCIAL RESPONSIBILITY – Suppor ng Smallholders Farmers in Northern Colombia have seen much hardship and have had to face many challenges in creating livelihoods over the past decades.
    [Show full text]
  • Cast Iron Grates Care &
    Cast Iron Grates Care & Use Cast iron grates – will break if dropped First Time Use Wash thoroughly with a mild dishwashing liquid. Rinse with hot water and dry completely with a soft cloth or paper towel. Never allow to drain dry or wash in a dishwasher. You should season the grates before use to prevent rust and keep foods from sticking. Porcelain Coating Most higher quality cast iron cooking grates come with a porcelain coating in order to assist in cleaning and reducing the tendency for food to stick to the grill. Some chipping may occur, but this will not affect the use or performance of your grates unless there are significant chips where your food is being cooked. If rust appears, remove with a scrub pad and re-season the grid. Why Season Cast Iron? Just like a cast iron frying pan it is necessary to season, and re-season cast iron cooking grates. The oil will help protect the porcelain coating, decrease sticking, and protect the grids from rusting. How To Season Cast Iron? A solid unsalted vegetable shortening is recommended for the initial seasoning, but vegetable or olive oil will work as well. Spread a thin coating of solid vegetable shortening over the entire surface of the cast iron grids with a paper towel. Be certain the entire surface, including all corners, has been coated thoroughly. DO NOT use salted fat such as margarine or butter. Never use Pam or other non-stick sprays to season your grids. Preheat BBQ for 10 minutes on HIGH. Turn burners to MEDIUM with lid closed.
    [Show full text]
  • CRISCO 48 OUNCE REGULAR SHORTENING Nutrition Facts
    5150024234 - CRISCO 48 OUNCE REGULAR SHORTENING Crisco is an iconic brand and a trusted ingredient for making memorable, great tasting meals.Use Instead of Butter or Margarine; Excellent Source of ALA Omega-3 Fatty Acid50% Less Saturated Fat than ButterKosher Nutrition Facts Ingredients: Soybean Oil, Fully Hydrogenated Palm Oil, Partially Hydrogenated Palm And Soybean Oils, Serving Size 1 tbsp Mono- And Diglycerides, Tbhq And Citric Acid (Antioxidants). Amount Per Serving Calories 110 Calories from Fat 110 Product Specifications: Energy 110 GTIN 10051500242343 Case Net Weight 36.0000 LB Item UPC 5150024234 Case L,W,H 15.880 IN, 10.750 IN, % Daily Value* 11.970 IN Total Fat 12 g 18% Unit Size 12 / 48OZ Cube 1.18 CF Saturated Fat 3 g 15% Shelf Life 720 Days (minimum) Tie x High 10 x 3 Trans Fat 0 g Case Gross Weight 38.9000 LB Kosher Status Yes Cholesterol 0 mg 0% Sodium 0 mg 0% Preparation and Cooking: Total Carbohydrate 0 g 0% How To Substitute Crisco Shortening For Butter Or Margarine: 1 Cup Crisco Shortening Dietary Fiber 0 g 0% Plus 2 Tablespoons Water Equals 1 Cup Butter Or Margarine. Not Intended For Use As a Sugars 0 g Spread. Protein 0 g Serving Suggestions: How To Substitute Crisco Shortening For Butter Or Margarine: 1 Cup Crisco Shortening Vitamin A 0 % • Vitamin C 0 % Plus 2 Tablespoons Water Equals 1 Cup Butter Or Margarine. Not Intended For Use As a Spread. Calcium 0 % • Iron 0 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on Storage Information: your calorie needs.
    [Show full text]
  • Getting Rid of Trans Fats in the US Diet: Policies, Incentives and Progress
    Food Policy 33 (2008) 497–503 Contents lists available at ScienceDirect Food Policy journal homepage: www.elsevier.com/locate/foodpol Getting rid of trans fats in the US diet: Policies, incentives and progress Laurian J. Unnevehr *, Evelina Jagmanaite 326 Mumford Hall, 1301 West Gregory Drive, Urbana, IL 61802, United States article info abstract Article history: Artificial trans fats in foods increase chronic disease risk in the US population. Federal nutrition label reg- Accepted 14 May 2008 ulation enacted in 2003 requires mandatory disclosure of trans fat content on packaged foods. This action created incentives for the food industry to reduce trans fats both in response to consumer demand and through competition to maintain product reputation. Subsequent public actions include a ban on trans fat Keywords: use in New York city restaurants and lawsuits against food companies, which created further incentives Nutrition labeling to remove trans fats, especially in the food service industry. Industry has reformulated packaged foods Food service and found substitutes for restaurant fry oils and trans fats are disappearing from the US food supply. Mar- Food industry ket response extends throughout the supply chain, and has spurred research to alter oilseed crop char- Trans fats Supply chain acteristics. The widespread and relatively rapid industry response likely has improved the quality of US diets, and demonstrates the potential for policy actions to spur such improvements. Ó 2008 Elsevier Ltd. All rights reserved. Processed foods choices in the US food market display a remark- We begin by providing the background on how this ingredient able variety, which can mask certain underlying similarities in became a health and policy issue.
    [Show full text]
  • Heating Olive Oil | the Olive Oil Source
    Heating Olive Oil | The Olive Oil Source Search Log In / Register | Privacy Policy Checkout HOME STORE MAKING OLIVE OIL ENJOYING OLIVE OIL FACTS AND DEFINITIONS OLIVE PEOPLE OLIVE CHATTER Heating Olive Oil Heating Olive Oil and Smoke Point Myths about Cooking with Olive Oil HEATING OLIVE OIL AND SMOKE POINT One of the questions we are asked most often is what happens when olive oil is heated and/or used for frying. The important thing about cooking with any oil (olive or otherwise) is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste. But what is the smoke point of olive oil? Depending on where you look for an answer, you may get vastly different ideas. Relationship between Smoke Point and Quality of Olive Oil The smoke point of oil varies with its quality. High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. They are an excellent choice, but an expensive one. Mass produced, low quality olive oils have a much lower smoke point. At the Olive Oil Source, we believe that extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content. Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil: When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures.
    [Show full text]
  • Gender, Acculturation, and American Jewish Cookbooks: 1870S-1930S
    Becoming American in the Kitchen: Gender, Acculturation, and American Jewish Cookbooks: 1870s-1930s By Roselyn Bell A thesis submitted to the School of Graduate Studies Rutgers, The State University of New Jersey In partial fulfillment of the requirements For the degree of Master of Arts Graduate Program in Jewish Studies Written under the direction of Nancy Sinkoff And approved by ________________________ ________________________ ________________________ New Brunswick, New Jersey January 2019 ABSTRACT OF THE THESIS: BECOMING AMERICAN IN THE KITCHEN: GENDER, ACCULTURATION, AND AMERICAN JEWISH COOKBOOKS: 1870s-1930s By ROSELYN M. BELL Thesis Director: Dr. Nancy Sinkoff This thesis examines American Jewish cookbooks from the 1870s through the 1930s as artifacts of acculturation—in particular, the acculturation process of Jewish women as distinct from that of Jewish men. These cookbooks are gendered primary documents in that they were written by women and for women, and they reflect messages about women’s place in society coming from the broad American cultural climate and from Jewish sources. In serving charitable ends, the cookbooks mirror the American Protestant notion that women’s spirituality is expressed through good deeds of philanthropy. They also reveal lessons about health and hygiene directed at new immigrants to make them and their children accepted in mainstream society, and fads and fashions of hostessing that were being imitated by Jewish women. These elements of “becoming American” were more significant in the acculturation process of Jewish women than of Jewish men. ii Cookbooks, particularly those of the fund-raising charitable variety, were instruments for building women’s sense of community. Through community cookbooks, women in the sisterhoods of synagogues as well as in other philanthropic groups could assert control over a portion of the budget of the synagogue or charitable institution.
    [Show full text]
  • 9" Lard Shortening (Deep Dish) Unbaked Pie Shell Nutrition Facts
    9" Lard Shortening (Deep Dish) Unbaked Pie Shell Product Code: CP09269 UPC Code: Pie crust is made with lard for a flakier shell than a vegetable shortening crust After baking, crusts can handle cream, meringue, fruit or quiche filling 9” pie shells are in a deep-dish format, ideal for tall pie creations 0g of trans fat without compromising taste PREPARATION HEATING DIRECTIONS - CONVENTIONAL OVEN: Pre-heat conventional oven to 400ºF. Place shells on flat baking sheet. Prick sides and bottoms with a fork. Bake 15-20 minutes, until crusts are light brown. Cool at room temperature prior to filling. HEATING DIRECTIONS - CONVECTION OVEN: Pre-heat convection oven to 350ºF. Place shells on flat baking sheet. Prick sides and bottoms with a fork. Bake 8-10 minutes, until crusts are light brown. Cool at room temperature prior to filling. PIECE COUNT Not Currently Available Nutrition Facts Serving Size: 1/8 Shell (28g) Servings Per Container: 8 Amount Per Serving MASTER CASE Calories 120 Calories from Fat 60 Gross 12.38 LB Width: 9.44 IN % Daily Value* Weight Total Fat 7g 11% Net Weight 10.00 LB Length: 18.81 IN Saturated Fat 3g 16% Cholesterol 5mg 2% Sodium 190mg 8% Cube: 0.63 Height: 6.13 IN Total Carbohydrate 13g 4% Dietary Fiber g 2% Sugars g Protein 2g % PALLET CONFIGURATION Vitamin A 0% Vitamin C 0% Ti: 10 Hi: 10 Calcium 0% Iron 4% * Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
    [Show full text]
  • Soybean Shortening
    SOYBEAN SHORTENING Img 1.0 Critical Supply Shortages Why is the soybean oil industry supply constrained? • No Beans To Be Found: Domestic storage of bean is at the lowest levels in over twenty years • Maxed Out: Oil refinery capacity is maxed • Fuel vs. Food Fight: Soybean oil demand for biofuels is larger than the total US food demand for soybean oil • Moving On Up: Oil prices significantly higher vs. last year (please see image 1.0) The above chart shows the drastic increase in pricing (red line) which far outpaces the median price (green line). ALTERNATIVES IMPORTANT GET MORE OUT OF THE LINKS OIL YOU USE! EXTEND THE LIFE OF Video, Sysco Imperial . Switch from commodity Oils and Shortenings YOUR FRYER OIL! soy and canola oil to oils with longer fry life The Sysco Classic Fryer Oil Video, Sysco Imperial View Mid-Tier and Premium Oil Filter Pod saves operators Premium Oils time, labor and cost by . Perform oil management extending oil life 2-3 days. Video, Sysco Fry ZTF Oil best practices which Management extend the life of your shortening. Sysco Classic Fry Pod PLANT BASED & ALL-NATURAL! Check out our Sysco Classic Oil Filter Pods One Pager FOUR TIPS TO EXTEND THE LIFE OF YOUR SHORTENING? . Keep oil temp at 280oF during slow periods . Filter and skim oil daily . Prevent ice and water from entering the oil . Prevent grease and grime build up by cleaning the fryer vat regularly.
    [Show full text]
  • Winter Food for Bluebirds Joan Lane
    Winter Food For Bluebirds Joan Lane I have read with interest all the foods put out to attract bluebirds to feeders. We have had great success with "Magic Meal" or "Miracle Meal" which was printed in Sialia a few years ago. Since it is so successful, it is worth mentioning again. My proportions may be a bit different from the one printed, but it works well. 1 2-lb. bag of yellow cornmeal 1 lb. of all purpose flour 1 lb. of lard 3 tbsp. corn oil Melt lard and add other ingredients. Stir until mixed. Let set and cut into chunks for suet feeders or press into wire grids. Hang under baffle because squirrels like the mix, too! We hang ours from a suction cup at the window or on a baffled post. Bluebirds eating suet mix at winter feeding station We also pick dogwood berries in the fall and Photo credit: Cherie Layton freeze them for the bluebirds. We have 10-12 coming regularly all winter. 10523 Walter Thompson Dr. Vienna, VA 22181 BLUEBIRD BANQUET Recipe developed by Linda Janilla Peterson with assistance from the Bluebird Recovery Program of Minnesota MIX 1 cup peanut butter 4 cups yellow cornmeal 1 cup unbleached or whole-wheat flour ADD 1 cup fine sunflower seed chips 1 cup peanut hearts (or finely ground nuts) 1/2-1 cup Zante currants (or raisins cut in halves, or chopped dried cherries) DRIZZLE and STIR IN 1 cup rendered, melted suet, cooled. Resulting mix will be crumbly and should have bean/pea sized lumps from the drizzling of the melted suet.
    [Show full text]