PM-1 Series Pastafecto® Pasta/Bread Dough Maker
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Shared-Use Kitchens and Incubators Last Updated: August 2014 the University of Massachusetts Extension Seeks to Connect Stakeholders with the Resources They Need
Shared-Use Kitchens and Incubators Last Updated: August 2014 The University of Massachusetts Extension seeks to connect stakeholders with the resources they need. The University of Massachusetts Extension does not preferentially endorse any of the following businesses; this list is simply a starting point. If you know of a business that should be included in this list that is not please email amanda.kinchla [at] foodsci.umass.edu with “Website Resource Addition” in the Subject line. Battenkill Kitchen (Shared-Use Kitchen) http://www.battenkillkitchen.org/index.html 518-854-3032 58 E. Broadway P.O Box 140 Salem, NY 12865 Equipment Business Assistance A 800 square foot kitchen areas None Sanitation accessories of hair restraints and disposable gloves provided Unisex rest room Secured facility entry Ventilated hood systems Walk-in Cooler Storage areas Six Burner Gas Range Convection Oven Two Gas Fired Baking Ovens 40 gallon Steam Kettle Walk-In Cooler - 640 square foot High Temperature Dishwasher Hand Wash Station Food Preparation Tables Aluminum Baking Sheets Two Bay Sanitizing Sink Griddle Steamer 40 quart Stand Mixer Digital Scale Commercial Food Processor Urban Horizons Food Co. (Shared-Use Kitchen) http://www.whedco.org/Community-and-Economic-Development/Commercial-Kitchen/ 917-498-3472 50 E 168th St. Bronx, NY 10452 Equipment Business Assistance Three walk-in refrigerators and freezers None Southbend stovetops Duke convection ovens Hobart dishwashing stations Blodgen pizza oven Commercial food slicers Dry storage areas Loading dock -
Halušky with Sauerkraut
Halušky with Sauerkraut 4 servings Active Time: 35 min. Total Time: 35 min. Level of Advancement: 1/5 Halušky are most likely the easiest pasta meal made from scratch. It is superfast and at the same time, super tasty. Halušky are a traditional Slovak Shepherd’s meal. Ingredients: Halušky batter: 2 LB of potatoes 1 large egg ½ TSP of salt 2 ½ cups of all-purpose flour Sauerkraut: 2 TBSP of frying oil - adjust if needed 1 large onion - peeled and finely chopped ½ LB of bacon - chopped into small pieces * 1 LB of Sauerkraut (drained, amount before draining) ½ Stick (2 OZ) of butter ½ TSP of salt ½ TSP of ground pepper * Skip for a vegetarian option Tools: Chef's Knife & Cutting Board Measuring Spoons & Measuring Cups Peeler Box Grater or Kitchen Mixer with Grater Attachment or Food Processor Immersion Blender or Food Processor or Blender 2 Large Mixing Bowls (about 8 QT or more) Silicone Spatula Large Sauce Pan or Medium Pot (about 6 QT) Large Fry Pan or Large Stir Fry Pan - Wok or Large Sauté Pan (12" or more) Halusky/Spaetzle Press or Colander (with Holes about ¼”) Strainer www.cookingwithfamily.com Cooking with Family © 2021 1 Directions: 1. Potato preparation: 1.1. Briefly rinse the potatoes under cold water and then peel. 1.2. Shred the potatoes into a large mixing bowl. Use the fine-sized holes for shredding. 2. Halušky batter: 2.1. Add: 1 large egg ½ TSP of salt Thoroughly stir together with a spatula until nicely combined. 2.2. Process until smooth with an immersion blender. 2.3. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
General Directions
20 GENERAL DIRECTIONS TIME PROCEDURE NOTES active / inactive MIX by hand* combine A in a bowl, and mix to a shaggy mass; autolyse 30 min; add see Hand Mixing, page 5 min / 30 min B, and mix until homogeneous; transfer to a lightly oiled tub or bowl, 3·116 and cover well with a lid or plastic wrap by machine* combine A in mixer’s bowl, and mix on low speed to a shaggy mass; see Machine Mixing 37–41 min autolyse 20–30 min; add B, and mix on medium speed to medium options, page 65 gluten development; turn off mixer, add C, and mix on low speed until fully incorporated; transfer to a lightly oiled tub or bowl, and cover well with a lid or plastic wrap BULK FERMENT by hand* 4 h total; 6 folds (1 fold every 30 min after the first hour), 30 min rest see How to Perform a 5 min / 4 h after final fold; after the second fold, turn off mixer, add C; mix with Four-Edge Fold, page your hands using a squeeze, pull, and fold-over motion; check for full 3·129; see Gluten Devel- gluten development using the windowpane test opment, page 3·89 by machine* 2½ h total; 2 folds (1 fold every hour after the first hour), 30 min rest 5 min / 2½ h after final fold; check for full gluten development using the window- pane test DIVIDE/SHAPE divide lg boule/bâtard sm boule/bâtard roll miche see How to Divide Your 0–7 min do not divide 500 g 75 g do not divide Dough, page 3·136 preshape boule/bâtard boule/bâtard roll boule see shaping boules and 1–7 min rest 20 min 20 min 20 min 20 min bâtards, pages 3·152–155, 20 min and rolls, page 3·176 shape boule/bâtard boule/bâtard -
Relation Between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads
foods Article Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads Ewa Raczkowska * , Karolina Ło´zna , Maciej Bienkiewicz, Karolina Jurczok and Monika Bronkowska Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland * Correspondence: [email protected]; Tel.: +48-71-320-7726 Received: 23 July 2019; Accepted: 30 August 2019; Published: 1 September 2019 Abstract: The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. Modification of the yeast dough recipe consisted of replacing wheat flour (type 500) with whole-wheat flour (type 2000). Energy value and the composition of basic nutrients were assessed for every tested dish. The study was conducted on 50 people with an average age of 21.7 1.1 years, and an average body mass index of 21.2 2.0 kg/m2. The GI of the analysed ± ± food products depended on the total carbohydrate content, dietary fibre content, water content, and energy value. Modification of yeast food products by replacing wheat flour (type 500) with whole-wheat flour (type 2000) contributed to the reduction of their GI and GL values, respectively. Keywords: glycaemic index; glycaemic load; yeast dough 1. Introduction In connection with the growing number of lifestyle diseases, consumers pay increasing attention to food, not only to food that have a better taste but also to food that help maintain good health. -
Aromatic Sauces Naan Breads
MENU DEAR GUESTS, Pakistani cuisine is a mixture of South Asian culinary traditions, characterized by a large variety and richness of flavours. In Pakistan, the dishes vary greatly depending on the region from which they come from, thus reflecting the ethnic and cultural diversity of the country. The dishes are tasty, full of aromas and spices. The cuisine comes from the culinary traditions of agricultural, hard-working people, which is why it can be fatty and caloric. Punjabi cuisine is dominated by meat bathed in thick sauces with a large amount of aromatic spices, onions, garlic and stewed vegetables. You can dip naan bread in the sauces or try Pakistani basmati rice. The taste of the sauces depends on the composition of spices used (masal) and different additives. Our restaurant serves authentic Pakistani and Indian cuisine. MENU SYMBOLS Gluten-free Hotness level 1 to 3 Vegetarian Perfect for kids You can choose between plain naan bread or rice to accompany your main dish (both free of charge). Please be advised that the hotness level can be customized, we also modify the dishes to eliminate the allergens. Please inform us upon ordering. PLEASE PAY ATTENTION TO THE HOTNESS OF THE DISHES. WE USE A BLEND OF FOR A STARTER PAKISTANI CHILLIES ORDER A SNACK AND WHICH ARE REALLY SPICY SNACKS CHOOSE A SAUCE FOR IT 1. ALOO PAKORA 150 G 16 PLN 8. ONION BHAJI 8 PIECES 14 PLN Deep-fried potatoes Deep fried onions, coated in pea flour dough. coated in pea flour 2. BAINGAN PAKORA 150 G 16 PLN 9. -
Consumer Trends Bakery Products in Canada
International Markets Bureau MARKET INDICATOR REPORT | JANUARY 2013 Consumer Trends Bakery Products in Canada Source: Shutterstock Consumer Trends Bakery Products in Canada MARKET SNAPSHOT INSIDE THIS ISSUE The bakery market in Canada, including frozen bakery and Market Snapshot 2 desserts, registered total value sales of C$8.6 billion and total volume sales of 1.2 million tonnes in 2011. The bakery Retail Sales 3 category was the second-largest segment in the total packaged food market in Canada, representing 17.6% of value sales in 2011. However, the proportional sales of this Market Share by Company 6 category, relative to other sub-categories, experienced a slight decline in each year over the 2006-2011 period. New Bakery Product 7 Launches The Canadian bakery market saw fair value growth from 2006 to 2011, but volume growth was rather stagnant. In New Bakery Product 10 addition, some sub-categories, such as sweet biscuits, Examples experienced negative volume growth during the 2006-2011 period. This stagnant volume growth is expected to continue over the 2011-2016 period. New Frozen Bakery and 12 Dessert Product Launches According to Euromonitor (2011), value growth during the 2011-2016 period will likely be generated from increasing New Frozen Bakery and 14 sales of high-value bakery products that offer nutritional Dessert Product Examples benefits. Unit prices are expected to be stable for this period, despite rising wheat prices. Sources 16 Innovation in the bakery market has become an important sales driver in recent years, particularly for packaged/ Annex: Definitions 16 industrial bread, due to the increasing demand for bakery products suitable for specific dietary needs, such as gluten-free (Euromonitor, 2011). -
The Modern Food Dictionary
THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water. -
Alkaline Foods...Acidic Foods
...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons -
Fatty Liver Diet Guidelines
Fatty Liver Diet Guidelines What is Non-Alcoholic Fatty Liver Disease (NAFLD)? NAFLD is the buildup of fat in the liver in people who drink little or no alcohol. NAFLD can lead to NASH (Non- Alcoholic Steatohepatitis) where fat deposits can cause inflammation and damage to the liver. NASH can progress to cirrhosis (end-stage liver disease). Treatment for NAFLD • Weight loss o Weight loss is the most important change you can make to reduce fat in the liver o A 500 calorie deficit/day is recommended or a total weight loss of 7-10% of your body weight o A healthy rate of weight loss is 1-2 pounds/week • Change your eating habits o Avoid sugar and limit starchy foods (bread, pasta, rice, potatoes) o Reduce your intake of saturated and trans fats o Avoid high fructose corn syrup containing foods and beverages o Avoid alcohol o Increase your dietary fiber intake • Exercise more o Moderate aerobic exercise for at least 20-30 minutes/day (i.e. brisk walking or stationary bike) o Resistance or strength training at least 2-3 days/week Diet Basics: • Eat 3-4 times daily. Do not go more than 3-4 hours without eating. • Consume whole foods: meat, vegetables, fruits, nuts, seeds, legumes, and whole grains. • Avoid sugar-sweetened beverages, added sugars, processed meats, refined grains, hydrogenated oils, and other highly processed foods. • Never eat carbohydrate foods alone. • Include a balance of healthy fat, protein, and carbohydrate each time you eat. © 7/2019 MNGI Digestive Health Healthy Eating for NAFLD A healthy meal includes a balance of protein, healthy fat, and complex carbohydrate every time you eat. -
Wic Approved Food Guide
MASSACHUSETTS WIC APPROVED FOOD GUIDE GOOD FOOD and A WHOLE LOT MORE! June 2021 Shopping with your WIC Card • Buy what you need. You do not have to buy all your foods at one time! • Have your card ready at check out. • Before scanning any of your foods, tell the cashier you are using a WIC Card. • When the cashier tells you, slide your WIC Card in the Point of Sale (POS) machine or hand your WIC Card to the cashier. • Enter your PIN and press the enter button on the keypad. • The cashier will scan your foods. • The amount of approved food items and dollar amount of fruits and vegetables you purchase will be deducted from your WIC account. • The cashier will give you a receipt which shows your remaining benefit balance and the date benefits expire. Save this receipt for future reference. • It’s important to swipe your WIC Card before any other forms of payment. Any remaining balance can be paid with either cash, EBT, SNAP, or other form of payment accepted by the store. Table of Contents Fruits and Vegetables 1-2 Whole Grains 3-7 Whole Wheat Pasta Bread Tortillas Brown Rice Oatmeal Dairy 8-12 Milk Cheese Tofu Yogurt Eggs Soymilk Peanut Butter and Beans 13-14 Peanut Butter Dried Beans, Lentils, and Peas Canned Beans Cereal 15-20 Hot Cereal Cold Cereal Juice 21-24 Bottled Juice - Shelf Stable Frozen Juice Infant Foods 25-27 Infant Fruits and Vegetables Infant Cereal Infant Formula For Fully Breastfeeding Moms and Babies Only (Infant Meats, Canned Fish) 1 Fruits and Vegetables Fruits and Vegetables Fresh WIC-Approved • Any size • Organic allowed • Whole, cut, bagged or packaged Do not buy • Added sugars, fats and oils • Salad kits or party trays • Salad bar items with added food items (dip, dressing, nuts, etc.) • Dried fruits or vegetables • Fruit baskets • Herbs or spices Any size Any brand • Any fruit or vegetable Shopping tip The availability of fresh produce varies by season. -
Cordless Immersion Blender WSB38X Powerful
Waring ® Commercial, a global leader in foodservice equipment, is dedicated to providing innovative, reliable and value-driven solutions designed to make MISSION our customers’ lives easier and their businesses more profitable. Blenders .............................................................. 3 Heavy Duty ............................................. 4 –5 Medium-Heavy Duty .................................. 6 Light-Medium Duty ..................................... 7 Immersion Blenders .................................... 8 – 10 Drink Mixers ............................................... 11 – 12 Food Processors ....................................... 13 –17 Citrus Juicers & Juice Extractors ...................18 Ice Cream Makers ...........................................19 Spe cialty Items Chocolate Melters .................................... 20 Planetary Mixers ........................................ 21 Food Slicers ................................................ 22 Electric Knife .............................................. 23 Wine Bottle Opener .................................. 23 Knife Sharpener ......................................... 23 Vacuum Sealers .............................................. 24 Thermal Circulators ........................................ 25 Pasta Cooker & Rethermalizer...................... 26 Food Dehydrator ............................................ 27 Grills .................................................................. 28 Ovens ..............................................................