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Matfer Bourgeat Inc. 2009
Matfer Bourgeat Inc. 2009 Awakening the Chef in you............ 1 Matfer Bourgeat, Inc... At the service of fine cuisine In a country with a culinary tradition such as that For over 80 years, by continuously improving of France, Matfer Bourgeat has always been com- production techniques, production quality, and mitted to encouraging excellence in the design of service. Matfer Bourgeat has one goal: Customer equipment for the professional catering industry. Satisfaction. 2 MATFER BOURGEAT INC. Matfer Bourgeat, Inc. Group History “PROVIDING SUPERIOR COOKWARE SINCE 1814” From the modest craftsman who, in 1814, worked copper in order to create cake pans, to automized lines permitting transform stainless steel into steam table pans or into whisks, the Matfer-Bourgeat group went through wars and industrial revolutions al- ways faithful to its original occupation: to conceive and to manufacture small material for the foodservice industry. Each new period in the life of a group includes its evolutions and its challenges. Our time is the one of globalization that, in numerous sectors, questions the durability of the industrial means of work. At the time of talks about “groups without factories”, we made the choice to produce in France, taking advantages from this globalization in order to extend our product range and to enter new markets. Our new products are at the heart if the group’s strategy: saving of time, security, hygiene and new tendencies are our main criteria of research and development. This policy, allied to a strong culture of services trying to anticipate our clients’ needs, will represent the basis of our future growth. -
Sanelli Colore
CATALOGO GENERALE CARATTERISTICHE Lame SKIN Acciaio inox Bonpertuis specifico per coltelleria. PRINCIPALI Elevata durezza (54-56 HRC). MAIN FEATURES Ottima flessibilità. Elevato potere tranciante. CARACTÉRISTIQUES Filo a profilo convesso, controllato artigianalmente. PRINCIPALES Particolarmente studiato per uso professionale, garanzia di lunga durata. SKIN Blades Bonpertuis stainless steel specific for cutlery. High hardness (54-56 HRC). Excellent flexibility. High cutting power. Convex cutting-edge, hand-checked. Particularly designed for professional use, long life guarantee. Lames SKIN Acier inoxydable Bonpertuis spécifique pour coutellerie. Fermeté résistente (54-56 HRC). Bonne flexibilité Un potentiel tranchant élevé. Forme convexe du fil, à la main. Spécialement conçu pour un usage professionnel, garantie de longue durée. Manici SKIN Innovativa mescola di polipropilene. Design ergonomico esclusivo. Texturizzazione superficie a rugosità calibrata per una presa sicura. SKIN Handles New mix of polypropylene. Exclusive ergonomic design. Surface texturization with calibrated roughness for a safe grip. Manches SKIN Nouveau mélange de polypropylène. Design ergonomique exclusif. Texturation de la surface avec rugosité calibrée pour une prise sûre. MADE IN ITALY 39 348324 Mezzaluna manico tondo Mincing knife round handle Hachoir poignée ronde Lama/blade/lame 24 cm 348424 Mezzaluna manico piatto Mincing knife flat handle Hachoir poignée plate SKIN Lama/blade/lame 24 cm CARNI COTTE E POLLAME 100218.G Francese Butcher Boucher Lama/blade/lame -
Irish Soda Bread
Irish Soda Bread Embrace the Emerald Isle. While all the amateurs are running around with green beer, make something that actually speaks of Ireland. As bread recipes go, this recipe is insanely easy. It gets its rise from the chemical reaction of baking soda and buttermilk. The raisins can be a point of contention among the Irish diaspora, so know your audience before you omit them. We love the sweetness they impart. An Irish-American tradition for St. Patty’s Day, this loaf is made year-round in Ireland for any reason at all. Be sure to purchase good Irish butter to slather on top. Very lucky, indeed. Ingredients 1 tablespoon unsalted butter, for pan 2 cups all-purpose flour, plus extra for kneading 2 cups whole wheat flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 cup raisins 2 cups buttermilk, well shaken Good Irish butter, for serving special equipment 9-inch round, 2-inch deep metal cake pan Directions Preheat the oven to 375 degrees. Generously butter a 9-inch round cake pan. Using a fork, stir the flours with salt and baking soda in a large bowl until combined. Add in the raisins, tossing to coat. Pour in the buttermilk while stirring with the fork, just until a rough dough forms. Turn the dough out onto a lightly floured surface and gently knead a few times until the dough comes together. If it is sticky, sprinkle with a little more flour. Do not overwork the dough. Gather the dough into a ball and place it in the buttered pan, pressing lightly with your fingers to fill the pan. -
How to Choose Knives Upstream and Downstream of Good Cooking There Is Always a Good Knife
COLTELLERIE BERTI How to choose Knives Upstream and downstream of good cooking there is always a good knife. Every day we use many objects without knowing their intimate nature and without knowing which phenomena and undisputable physical laws determine their operation and usefulness for us .However, understanding such matters is impossible, considering the vast amount of knowledge it would require. These few pages, which make no claim to covering everything, will give you the opportunity of getting to know something more about knife making so you can use your knives better and get more satisfaction out of them. Handmade. Made in Italy. Choosing a knife for home. How to choose Is it normal to use saw blades to cut food other than bread, focaccia and products out of the oven? Is it really parsimonious to spend less for a knife that cuts badly and that you later have to throw away? Is it really an idea of the past to have high quality blades sharpened ever now and then, so you can still count on an excellent cutting tool through time? Is it a luxury to cut meat at the table with a hand made, smooth-bladed knife having a handle made of horn? We think not. This is why we feel it our duty to illustrate the essential cutting requirements with good knives, to all those who want to choose a knife set from our Collections. You can choose among preparation, serving and table knives with: Stainless steel blades with a high degree of carbon to ensure a long lasting cut. -
CATALOGUE SUPPLÉMENTAIRE 2020 6438 Ibach-Schwyz, Suisse T + 41 41 81 81 211 F + 41 41 81 81 511 COUTEAUX SUISSES Info @ Victorinox.Com
Victorinox AG Schmiedgasse 57 CATALOGUE SUPPLÉMENTAIRE 2020 6438 Ibach-Schwyz, Suisse T + 41 41 81 81 211 F + 41 41 81 81 511 COUTEAUX SUISSES info @ victorinox.com Contact UE: Victorinox Retail Köln GmbH Wallrafplatz 2 50667 Köln, Allemagne VICTORINOX.COM Printed in Switzerland © Victorinox 2019 We protect our intellectual property rights. We reserve our rights for technical modifications. 128768 FROM THE MAKERS OF THE ORIGINAL SWISS ARMY KNIFE™ 611160 7 ESTABLISHED 1884 XII.19 / 9.2104.3 XII.19 / 9.2104.3 CATALOGUE SUPPLÉMENTAIRE 2020 COUTEAUX SUISSES 1 2 PETITS COUTEAUX DE POCHE SWISS TOOLS SPORT COUTEAUX DE POCHE, TAILLE MOYENNE MANICURE ET PÉDICURE GRANDS COUTEAUX DE POCHE ACCESSOIRES PETITS COUTEAUX DE POCHE SWISS TOOLS 05 Nail Clip 580 Set 37 Swiss Tool Spirit XBS 14 Classic SD Wood 37 Swiss Tool BS 21 Classic Navy Camouflage SPORT COUTEAUX DE POCHE, 41 Outdoor Master Mic S TAILLE MOYENNE 41 Outdoor Master Mic L 08 Spartan PS 11 Spartan Wood MANICURE ET PÉDICURE 11 Huntsman Wood 45 Nail Clipper 14 Hiker Wood 21 Huntsman Navy Camouflage ACCESSOIRES 48 Couteau de poche – jouet GRANDS COUTEAUX DE POCHE 18 Skipper Pro 21 Skipper Navy Camouflage 24 Wine Master 27 Hunter Pro 31 Hunter Pro M Alox 34 Hunter Pro Alox 3 NAIL CLIP 580 SET LAISSEZ VOS MAINS PARLER POUR VOUS Nous nous exprimons autant par les gestes que par la parole. Les gestes et le langage corporel sont d’importants moyens de communication. C’est pourquoi vos mains doivent être impeccables, tant pour frapper le sac de boxe de votre salle de sport que pour accueillir de nouveaux collègues de bureau. -
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………………………………. ............................................................. -
The Pot Rack Registry Planner
Registry Planner To register, call for an appointment with a Wedding Registry Specialist (913) 364-5038 Appointment Date: Appointment Time: Appointment With: © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 1 Registry Planner Thank you for choosing our store! We have created this planning tool to assist you in creating the best possible Wedding and Gift Registry. Please take your time to review each section, make notes, write questions, and take stock of what you have, where you are in your cooking and entertaining and where you want to be in the future. Planning and reviewing now, before you come to the store, will help you create a well balanced, thoughtful registry; giving your friends and family good choices and yourself every opportunity to receive what you truly want and need. Please bring your planner to your registration appointment. If you have questions while using this planner please call us. (913) 364-5038 © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 2 Registry Planner Table of Contents Category Page Cookbooks 4 Tabletop 5 Barware 6 Cookware 7 Cutlery 8 Bakeware 9 Baking Accessories 10 BBQ 11 Gadgets & Utensils 12-13 Kitchen Electrics 14-15 Kitchen Linens 15 Organize, Clean & Store 16 Miscellaneous 16-17 © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 3 COOKBOOKS ITEM DESCRIPTION SKU QTY PRICE Basic: Specialty: Reference: Cookbook Holder Recipe Box Recipe File Keeper © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 4 TABLETOP ITEM DESCRIPTION SKU QTY PRICE Dinnerware Butter Bell Butter Dish Butter Warmer Cake Plate Dip Chiller Drinking Glasses Egg Plate Flatware Fondue Gravy Boat Menu Board Olive Oil Bottle Pitcher Place Tiles Salad Bowl Set Salad Servers Salt and Pepper Serving Bowl Serving Platter Sugar/Creamer Tea Pot BIA, Emile Henry, Now Designs, Revol, tag, Zwilling © 1998-2012 Your Registry ®, Inc. -
Kitchen? the Heart and Soul of Every Restaurant Resides in the Kitchen
What's Cookin' in the Kitchen? The heart and soul of every restaurant resides in the kitchen. From prep to storage and all points in-between, the kitchen is the life force of every dining establishment. Creative culinary gadgets and modern innovations have made kitchen work easier and given way to new methods of cooking and serving. A well-stocked kitchen isn't just about the food, the manner in which the meal is prepared and served is as important as the ingredients used in every recipe. RITZ® 685° Silicone Heat Protection • Flame and heat resistant up to 685°F • Unique tread design for better grip • Oven mitts feature 100% cotton interior • Dishwasher safe and bleach resistant RZS685BK10 Oven Mitt, 10" RZS685BK13 Oven Mitt, 13" RZS685BK15 Oven Mitt, 15" RZS685BK17 Oven Mitt, 17" RZS685PMBK17 Puppet-Style Oven Mitt, 17" RZS685PHBK8 Pot Holder/Trivet, 8" x 9" 1 RZS685HHBK6 Handle Holder, 6 ⁄4" Hold everything with the ultimate Oven Mitt in heat protection! Puppet Mitt Pot Holder/Trivet Handle Holder 72 KITCHEN Features breast and thermometer pockets, reversible closures and fold-back cuffs. Long Sleeve Chef Coats • 8 matching pearl buttons • 65% polyester, 35% cotton twill • Features breast and thermometer pockets, reversible closures and fold-back cuffs • White RZEC8SM Small RZEC8M Medium RZEC8LG Large RZEC81X X-Large RZEC82X XX-Large Long Sleeve Chef Coats • 10 matching pearl buttons • 65% polyester, 35% cotton twill Beanies • Black • Unisex, one size fits all RZCOATBKSM Small • 65% polyester, 35% cotton twill RZCOATBKM Medium • Elastic -
Food Management
Food Management The Learning Inventory of Skill Training-LIST Created by CRMHC OT staff and students Basic: (Must know 3 out of 5) 1. Knows it is important to wash hands before eating and preparing food. Wash your hands!!! Your hands can easily spread bacteria around the kitchen and onto food. It's important to always wash your hands thoroughly with soap and warm water: • before starting to prepare food • after touching raw food such as meat, poultry and vegetables • after going to the toilet • after touching the garbage bin • after touching pets Don't forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. 11 Gross Things That Can Happen When You Don't Wash Your Hands Enough 1. You might catch more colds 2. You could get or spread food poisoning 3. You’re infecting everyone you touch 4. You could get pink eye 5. You could get or spread a disease 6. Diarrhea may become a frequent visitor 7. It could contribute to antibiotic resistance 8. Dirt will accumulate under your nails Steps to Wash Hands Wash your hands for at least 20 seconds (to help keep time, hum the Happy Birthday Song twice) 2. Can describe the five food groups and foods that contribute to a healthy lifestyle 5 Food Groups 1. Dairy: the foods in this group are excellent sources of calcium, which is important for strong, healthy bones. Not many other foods in our diet contain as much calcium as dairy foods. 2. Fruit: fruit provides vitamins, minerals, dietary fiber and many phytonutrients (nutrients naturally present in plants), that help your body stay healthy. -
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. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
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.