Transcript — Episode 36: As the Cheese Melts: Trader Joe's
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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.......................................................................................................................... -
Culinary Foundations I
Culinary Foundations I Class 2: Introduction to Cooking; Taste & Flavor; Herbs & Spices; Smallwares ID; Sauté 1 Culinary Foundations I Fall 2012 Cooking } The preparation of food for consumption by the application of heat, changing the food’s structure, texture, flavor, aroma and, or appearance. 2 Culinary Foundations I Fall 2012 Objectives of Cooking } Improve the Taste and Quality of Food } Raw onion or Cooked? } Reduction of Pathogenic Organisms, Toxins } Salmonella } Bamboo Shoots, Cassava Roots, Mushrooms*(Only reduces toxins) } Improves Digestibility } Potatoes, Rice, Grains, Legumes } Increases Variety } Wheat can be made into breads, beer or eaten as a whole grain } Increases the Consumption of Food } Softer foods, easier to eat } Increases Availability of Some Nutrients } Increase Antioxidant Value } Lycopene is released by cooked tomatoes } Concentrates Nutrients } Removal of moisture and reduction in volume…think Spinach 3 Culinary Foundations I Fall 2012 Types of Heat Transfer } Conduction } Convection } Radiant 4 Culinary Foundations I Fall 2012 Conduction } The Transfer of Heat by Direct Contact 5 Culinary Foundations I Fall 2012 Convection } The Transfer of Heat through a Fluid, i.e. Air, Liquid, or Fat. } Natural Convection } Mechanical Convention } Convection Ovens 6 Culinary Foundations I Fall 2012 Radiant } The Transfer of Energy from Waves of Heat or Light. 7 Culinary Foundations I Fall 2012 Does 350°F always = 350°F ? Consider… An oven heated to 350°F, is the metal rack the same temperature as the air? Can you put your bare hand in the oven safely? Can you touch the metal rack with your bare hand safely? What’s the difference? (See Next Slide) 8 Culinary Foundations I Fall 2012 Heat or Thermal Capacity } The relative amount of energy required to heat a substance. -
The Ideal Solution for Schools and Nurseries
The ideal solution for schools and nurseries. Dear customers, Be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes. This cookbook presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your menu plan. Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL – our Internet platform for all SelfCookingCenter® users. You will find interesting information and suggestions for your kitchen on the site. Simply log in at www.clubrational.com. We hope you enjoy your new SelfCookingCenter® and we look forward to staying in contact with you. Your RATIONAL chefs 02 04 Roasted, BBQ chicken drumsticks 06 Fried rice 38 Chef Louie's ratatouille 08 Fries, wedges & croquettes 40 Cheese ravioli 10 Scrambled eggs 42 Macaroni & cheese 12 Kale chips 45 Whole grain pasta with tomato & 14 Grilled cheese sandwich basil 16 Italian turkey meatballs 47 Savory roasted pumpkin or butternut squash 18 Cinnamon-raisin bread pudding 49 BBQ pulled pork 21 Corn crusted cod (or catfish) 51 Ground Beef cooked overnight 23 Dehydrated fruits & vegetables 53 Steamed rice 25 Steamed yummy broccoli 55 Alphabet Soup Meatloaf 27 Roasted turkey 57 Roasted pork loin with apples 29 Beef jerky, made in-house 60 Braised brisket with apricot (sub 31 Kid-friendly kale salad pork shoulder) 34 Easy & eggceptional egg 62 Maple Sweet Potato Mash sandwiches 36 Western omelette frittata with cheese 03 Roasted, BBQ chicken drumsticks List of ingredients (Number of portions: 90) 90 pieces of chicken legs 8 oz. -
Hummus Perfected Warm.Whipped
H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad -
A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes
Food and Bioprocess Technology https://doi.org/10.1007/s11947-018-2097-2 ORIGINAL PAPER A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes Jungang Wang1 & Juming Tang1 & Frank Liu1 & Stewart Bohnet1 Received: 10 August 2017 /Accepted: 15 March 2018 # Springer Science+Business Media, LLC, part of Springer Nature 2018 Abstract New chemical marker-model food systems with D-ribose and NaOH precursors as color indicators and gellan gels as chemical marker carrier were explored for the assessment of the heating pattern of in packaged foods processed in microwave-assisted pasteurization system (MAPS). In determining appropriate precursor concentrations, a solution of 2% (w/w) D-ribose and 60 mM NaOH was heated at 60–90 °C for 0–20 min. The solution absorbance at 420 nm increased linearly, while the color parameters L* decreased linearly with heating time at all processing temperatures. In storage, the produced brown color was stable at 4 and 22 °C within 7 days. The new chemical marker-model foods were prepared by mixing 2% (w/w) D-ribose and 60 mM NaOH with 1% (w/v) low-acyl gellan gum and 20 mM CaCl2·2H2O solution. The dielectric constant of the model food samples decreased with the addition of sucrose, and the loss factors increased with the addition of salt. After processing in the pilot MAPS, the heating pattern and cold and hot spots in the new chemical marker-model food system could be clearly recognized and precisely located through a computer vision method. This is the first time that the caramelization reaction was used as a time-temperature indicator in gellan gel model food. -
The Role of Ingredients and Processing Conditions on Marinade
THE ROLE OF INGREDIENTS AND PROCESSING CONDITIONS ON MARINADE PENETRATION, RETENTION AND COLOR DEFECTS IN COOKED MARINATED CHICKEN BREAST MEAT by EDWIN YPARRAGUIRRE PALANG (Under the Direction of Romeo T. Toledo) ABSTRACT Marination by vacuum tumbling is commonly practiced in the meat industry; however, the optimal temperature of the process to maximize marinade absorption and retention is yet to be defined. Furthermore, the role of marinade functional ingredients and pH of the marinade in alleviating problems with pink color in cooked meat and water retention during cooking is yet to be elucidated. For denaturation model study, myoglobin pigments from chicken gizzards were extracted. Observed results from the model study were validated in whole muscle and comminuted chicken meat. In addition, temperature of vacuum tumbling operation was optimized with respect to marinade pick-up, cook yield and expressible moisture. Also, trivalent Eu+3 was used to trace the penetration of marinade in chicken breast meat. Results showed that increasing concentration of salt and pH in marinade increased the persistence of the pink color in cooked meat. Furthermore, degree of denaturation of myoglobin pigments was not a determining factor for cooked meat color under the condition of higher ORP values in meat products. On the other hand, temperature of marination was found to be a significant factor in marinade penetration and retention in a vacuum tumbling process. Higher marination temperature promoted deeper penetration of marinade in the meat as traced by trivalent Eu+3. Consequently, marinade pick-up was found at higher temperature. However, cook yield was found highest when marination process was initially at a higher temperature followed by lowering to near refrigeration temperature. -
Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts Patience C
Patience C. Obinna-Echem et al., IJFNR, 2019; 2:18 Research Article IJFNR (2019) 2:18 International Journal of Food and Nutrition Research (ISSN:2572-8784) Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts Patience C. Obinna-Echem1*, Nkechi J.T, Emelike1 and Justin M. Udoso1,2 1Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworokwo, Port Harcourt, Rivers State Nigeria; 2NAFDAC Office, Federal Secretariat Complex, Aba Road, Port Harcourt, Rivers State. Nigeria ABSTRACT The proximate, mineral and sensory properties of pasteurised Keywords: and unpasteurised fresh and dry yellow tiger nuts and their milk Tiger nut, milk, pasteurisation, extract were evaluated. Milk from samples of fresh and dry tiger proximate composition, mineral, nuts were extracted separately by wet milling and expression sensory properties. before pasteurisation. The moisture, protein, fat, ash, crude fibre, carbohydrate and energy content of the tiger nuts varied from 14.36 - *Correspondence to Author: 47.98%, 5.54 – 6.85%, 1.31 – 1.97%, 5.28 – 4.60%, 26.09 - 24.60%, Patience C. Obinna-Echem and 296.72 – 434.00 KJ/g respectively. The total sugar content Department of Food Science and was 9.82 - 11.85% for pasteurised tiger nuts and 10.09 - 12.64% for Technology, Rivers State University, unpasteurised nuts while reducing sugar ranged from 3.06 - 4.82 and Nkpolu-Oroworokwo, P.M.B 5080. 3.67 - 5.01% respectively, for pasteurised and unpasteurised tiger nuts. Cu, Fe, Zn, Ca, Mg and K content ranged from 0.09 - 0.13, 11.00 Port Harcourt, Rivers State, Nigeria - 13.74, 0.05 - 0.06, 1692.94 - 1921.99, 265.12 - 794.57 and 1048.34 - 1181.67 mg/100g respectively. -
The Role of Lipids in Nonenzymatic Browning
Grasas y Aceites 35 Vol. 51. Fasc. 1-2 (2000), 35-49 The role of lipids in nonenzymatic browning By Francisco J. Hidalgo and Rosario Zamora Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain RESUMEN 1. INTRODUCTION El papel de los lípidos en el pardeamiento no enzimático When we select foods and when we eat, we En este trabajo se hace una revisión del papel de los lípidos en use all of our physical senses, including sight, el pardeamiento no enzimático de alimentos mediante el estudio de touch, smell, taste, and even hearing. These las reacciones proteína/lípido oxidado en comparación con otras senses allow us to determine food quality, which reacciones donde ocurre también este oscurecimiento: la reacción de Maillard, el pardeamiento producido por el ácido ascórbico, y las can be divided into three main categories: reacciones de las quinonas con los grupos amino. Los appearance, textural and flavor factors (Francis, mecanismos propuestos para estas reacciones de producción de 1999; Ghorpade et al. 1995; Potter and Hotchkiss, color y fluorescencia, así como la formación de melanoidinas, 1995). Appearance factors include such things as lipofuscinas y productos coloreados de bajo peso molecular son size, shape, wholeness, different forms of discutidos de forma comparada, concluyendo que el papel de los lípidos en estas reacciones no parece ser muy diferente del papel damage, gloss, transparency, color, and de los carbohidratos en el Maillard o de los fenoles en el par- consistency. Textural factors include handfeel and deamiento enzimático. Estas reacciones carbonil-amino parecen mouthfeel of firmness, softness, juiciness, ser un grupo de reacciones secundarias que ocurren de forma chewiness, grittiness. -
Cleo Coyle's Coffee Ribs
Cleo Coyle’s Coffee Ribs Photos and text (c) by Alice Alfonsi who writes The Coffeehouse Mysteries as Cleo Coyle with her husband, Marc Cerasini. Coffee? Yes! A quick bath in a few cups of brewed coffee is our secret to making the most amazingly juicy, tender, and flavorful ribs. Why? Most marinades contain some sort of acid—vinegar, lemon or other fruit juice, even alcohol. But too much acid makes meat mushy. (Likewise boiling ribs robs them of flavor and destroys good texture.) But coffee contains just enough acidity to help the tenderizing process, yet preserve the meat’s moistness and texture. There are two more ingredients that help to create spectacular ribs. One is salt. It’s not only a flavor enhancer, it also breaks down the connective tissues, which creates tenderness. Sugar is the final ingredient that helps to evenly brown and caramelize the surface without drying it. Putting it all together, here is our quick and easy, one pan marinade for making heavenly pork ribs. ~ Cleo INGREDIENTS: 2 – 4 pounds pork ribs (baby back or spare ribs) 2 – 3 teaspoons coarsely ground sea salt or Kosher salt 1 teaspoon white pepper 2 – 3 cups (or so) brewed coffee, cooled 1 cup (or so) BBQ sauce* with at least one key ingredient (*see below) *KEY INGREDIENT: Your barbeque sauce will provide the third secret to great ribs—some form of sugar, which promotes the caramelization of the meat’s surface. So look for a BBQ sauce that contains one of the following: sugar, brown sugar, molasses, corn syrup, or honey. -
Recipes and Charts for Unlimited Possibilities Table of Contents
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit. PRESSUREPRESSURE COOKER COOKER PRO8-QUART STAINLESS The PRO pressure cooker that crisps. 45+ mouthwatering recipes and charts for unlimited possibilities Table of Contents Pressure Lid 2 Crisping Lid 3 The Art of TenderCrisp™ Technology 4 Pressure, meet Crisp TenderCrisp 101 6 What you’re about to experience is a way of cooking Choose Your Own TenderCrisp Adventure 16 that’s never been done before. TenderCrisp™ Technology TenderCrisp Frozen to Crispy 18 allows you to harness the speed of pressure cooking TenderCrisp Apps & Entrees 21 to quickly cook ingredients, then the revolutionary TenderCrisp 360 Meals 28 crisping lid gives your meals a crispy, golden finish TenderCrisp One-Pot Wonders 39 that other pressure cookers can only dream of. Everyday Basics 54 Cooking Charts 66 Pressure Lid Pressure Lid Crisping Lid Crisping Lid With this lid on, the Foodi® pressure cooker is the Start or finish recipes by dropping this top to unleash ultimate pressure cooker. Transform the toughest super-hot, rapid-moving air around your food to crisp ingredients into tender, juicy, and flavorful meals and caramelize to golden-brown perfection. in an instant. PRESSURE COOK STEAM SLOW COOK AIR CRISP BAKE/ROAST Pressurized steam infuses Steam infuses moisture, Cook low and slow to create Want that crispy, golden, texture without Don’t waste time waiting for your oven moisture into ingredients seals in flavor, and your favorite chilis and stews. all the fat and oil? Air Crisping is for you. to preheat. Make your favorite casseroles and quickly cooks them maintains the texture and roasted veggies in way less time. -
Thermal Behavior Characterization of a Sugar-Based Model System and Commercial Confections Across the Stages of Sugar Cooking
THERMAL BEHAVIOR CHARACTERIZATION OF A SUGAR-BASED MODEL SYSTEM AND COMMERCIAL CONFECTIONS ACROSS THE STAGES OF SUGAR COOKING BY MELISSA WANG THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2017 Urbana, Illinois Adviser: Professor Shelly J. Schmidt Abstract The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature. -
Generic HACCP Model for Raw, Ground Meat and Poultry Products" Or "Generic HACCP Model for Raw, Not Ground Meat and Poultry Products" Models Will Be Most Useful
Table of Contents Introduction................................................................................1 Principles of HACCP Principle No. 1....................................................................1 Principle No. 2....................................................................1 Principle No. 3....................................................................1 Principle No. 4....................................................................1 Principle No. 5....................................................................1 Principle No. 6....................................................................1 Principle No. 7....................................................................1 Definitions.................................................................................2 Corrective action..................................................................2 Criterion...........................................................................2 Critical Control Point (CCP).....................................................2 Critical limit.......................................................................2 Deviation..........................................................................2 HACCP............................................................................2 HACCP Plan......................................................................2 HACCP System...................................................................2 Hazard Analysis...................................................................2