SHEDS Dietary Tech Manual Appendices
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Chocolate Repostería De Pascua Molinería
Año XLVII 274 ❚ Chocolate ❚ Repostería de Pascua ❚ Molinería ❚ ISSN 0328-4166 www.publitec.com HELADERIA PANADERIA LATINOAMERICANA Nº 274 LATINOAMERICANA HELADERIA PANADERIA AÑO XLVII - Nº 274 / DICIEMBRE 2020 SUMARIO CHOCOLATE 4 Huevos de Pascua de chocolate Su preparación ha evolucionado a lo largo de los años hasta lograr verdaderas obras de arte Maestro Pastelero Mariano Zichert La Pascua es una festividad religiosa en la cual hemos adoptado, en nuestro país y toda América, la tradición de regalar huevos y conejos de chocolate a nuestros seres queridos, sobre todo a los niños. 22 El cacao en el helado 38 Ghelco En polvo o como chocolate, el cacao es uno Un chocolate para cada estación de los principales ingredientes en heladería Frasconá Energía Gastronómica Mora Dulcería Boutique 42 28 Equipos innovadores para hacer más El chocolate cobertura, ese gran protagonista atractiva la presentación de piezas de chocolate en un local de ventas 30 Cordis Chocolate más sano y natural con GOFOS, 44 KLD endulzante natural y agente prebiotico Macchiato: lujo en bombonería y pastelería 32 Pehuenia SIMES El veganismo también es parte de nosotros 45 Bombas positivas para el bombeo de chocolate 34 Georgalos Sigue deleitando al país con sus chocolates y golosinas EMPRESAS 46 Decormagic 50 Pramet Suma su línea de colorantes a las Desarrolló un horno estático para cocción tradicionales granas y sprinkles de pan de miga 48 Distribuidora Lazos 52 Zuris Apuesta al crecimiento territorial y a brindar Equipamientos para la elaboración de helado nuevas propuestas que dinamicen el rubro industrial y artesanal de la heladería y de la pastelería CAMPEONATO NACIONAL DE PAN DULCE ARTESANAL MOLINERÍA 54 Pan dulce milanés y genovés 58 Los desafíos de cada nueva Herencia italiana al gusto argentino cosecha de trigo Vicente Campana Lucía Alimenti - Asesora Técnico Comercial de Granotec Argentina ÍNDICE DE ANUNCIANTES STAFF DICIEMBRE 2020 DI REC TOR ACONQUIJA REFRIGERACION 41 GHELCO 1 Nés tor E. -
Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
Instituto Politecnico Nacional
INSTITUTO POLITECNICO NACIONAL ESCUELA NACIONAL DE CIENCIAS BIOLOGICAS SECCIÓN DE ESTUDIOS DE POSGRADO E INVESTIGACIÓN ESTUDIO DE CAMBIOS ESTRUCTURALES Y EN ALGUNOS COMPUESTOS FENÓLICOS DURANTE LA ELABORACIÓN DE TESGÜINO DE MAÍZ AZUL (Zea mays) TESI S QUE PARA OBTENER EL GRADO DE: DOCTOR E N C I E N C I A S EN ALIMENTOS PRESENTA : M. EN C. DENI NAVA ARENAS DIRECTORES DE TESIS: DR. HUMBERTO HERNANDEZ SANCHEZ DR. ANTONIO JIMENEZ APARICIO MÉXICO, D.F. MAYO 2009 El presente trabajo se llevo a cabo en el Laboratorio de Biotecnología de Alimentos del Departamento de Graduados en Alimentos, Sección de Estudios de Posgrado e Investigación de la Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, con el apoyo de los proyectos: Estudio de algunos cambios en los CGPI 2005 compuestos fitoquímicos del maíz azul (Zea Clave 2005 0137 mays L) durante su procesamiento biotecnológico. Estudio de algunos cambios en compuestos CGPI 2006 fenólicos del maíz azul durante la Clave 2006 0568 elaboración de tesgüino Así como de: Beca Institucional para estudios de Febrero 2005 – Julio 2006 Doctorado. Beca CONACyT para estudios de Agosto 2006 – Diciembre Doctorado. 2008 Apoyo del Programa Institucional Febrero 2005 – Diciembre de Formación de Investigadores. 2007 Beca Institucional para Tesis de Febrero 2009 – Julio 2009 Doctorado. INSTITUTO POLITÉCNICO NACIONAL ESCUELA NACIONAL DE CIENCIAS BIOLÓGICAS SECCIÓN DE ESTUDIOS DE PORGRADO E INVESTIGACIÓN DOCTORADO EN ALIMENTOS ESTUDIO DE CAMBIOS ESTRUCTURALES Y EN ALGUNOS COMPUESTOS FENÓLICOS DURANTE LA ELABORACIÓN DE TESGÜINO DE MAIZ AZUL (Zea mays) TESIS DE DOCTORADO DIRECTOR DE TÉSIS Y CONSEJERO DE ESTUDIOS: DR. HUMBERTO HERNÁNDEZ SÁNCHEZ DIRECTOR: DR. -
By Amalia Damgaard
By Private Chef Amalia Damgaard CHILEAN PANORAMA Although it appears slim and small, Chile is a long and narrow country about the size of Texas, with a vast coast line covering about 3,998 miles. The Pacific Ocean borders to the west; Argentina is a neighbor to the east; Bolivia, to the northeast; and Peru, to the north. Because of its geographical location, Chile has an unusual and fun landscape, with deserts, beaches, fjords, glaciers and icebergs, fertile lands, the Andes mountains, over 600 volcanoes (some active), and sub-artic conditions in the South. Since Chile is below the equator, their seasons are different from ours in the United States. So, when we have winter they have summer, and so on. Even though Chile had years of political and economic turmoil, it has evolved into a market-oriented economy with strong foreign trade. Currently, it has the strongest economy in South America, with a relatively-low crime rate, and a high standard of living. Chile is a land rich in beauty, culture, and literature. It is called “the Switzerland of South America” because of its natural splendor. World renowned poets, Pablo Neruda and Gabriela Mistral, won Nobel Prizes. The majority of Chileans are descendants of Europeans, namely Spanish, French, and German, and others in smaller numbers. Allegedly, the original inhabitants of the region prior to Spanish conquest were not natives but merely nomads who lived in the area. Their descendants are today about 3% of the population. A mixture of the so-called natives and European settlers is called “mestizo.” Today’s mestizos are so well blended that they look mostly European. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Chicken's Feet and Tarragon Vinegar Emulsion
ISAAC MCHALE’S RECIPES CHICKEN’S FEET AND TARRAGON VINEGAR EMULSION Isaac McHale’s recipes FOUR International Summer 2015 CHICKEN’S FEET AND TARRAGON VINEGAR EMULSION SERVES 1 INGREDIENTS METHOD CHICKEN FEET CHICKEN FEET • 3 chicken feet Trim the nails and tendons from the chicken feet. Place in a large pot and bring to the boil from cold. Rinse thoroughly then cook in a liquor of 10g salt per litre TARRAGON VINEGAR EMULSION of water for 8 hours on 85C. Once cooked using scissors make an incision up the • 400g brown chicken stock reduced to 300g base of the foot and along each bone, then gently remove all bones from inside • 25g thick and easy the foot and lay out flat on a dehydrator tray. Dehydrate on 65C for 24 hours until • 50g rendered chicken fat completely dry. The feet are then fried in vegetable oil at 215C using tweezer tongs • 15g tarragon vinegar to keep them flat until golden brown and slightly puffed. Drain onto a tissue and • 4g salt keep warm until serving. DEVIL SPICE MIX CHICKEN FAT & TARRAGON VINEGAR EMULSION • 15g Jamaican pepper Reduce chicken stock to 300g, add the chicken fat, salt & thick and easy and cook • 4g mace for 1 min until thickened whisking constantly, finally whisk in the vinegar then put • 8g dry herb mix (sage, thyme, savory, rosemary) mixture into an espuma gun and gas with 2 cream (no.2) chargers. • 55g celery salt • 140g sweet paprika TO SERVE • 10g colema mustard powder Dust the warm puffed chicken feet with devil spice mix and serve with a small bowl • 16g black pepper of the chicken and tarragon emulsion. -
Greens, Beans & Groundnuts African American Foodways
Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans. -
Restaurant Oriental Wa-Lok
RESTAURANT ORIENTAL WA-LOK DIRECCIÓN:JR.PARURO N.864-LIMA TÉLEFONO: (01) 4270727 RESTAURANT ORIENTAL WA-LOK BOCADITOS APPETIZER 1. JA KAO S/.21.00 Shrimp dumpling 2. CHI CHON FAN CON CARNE S/.17.00 Rice noodle roll with beef 3. CHIN CHON FAN CON LAN GOSTINO S/.20.00 Rice noodle roll with shrimp 4. CHIN CHON FAN SOLO S/.14.00 Rice noodle roll 5. CHIN CHON FAN CON VERDURAS S/.17.00 Rice noodle with vegetables 6. SAM SEN KAO S/.25.00 Pork, mushrooms and green pea dumplings 7. BOLA DE CARNE S/.19.00 Steam meat in shape of ball 8. SIU MAI DE CARNE S/.18.00 Siumai dumpling with beef 9. SIU MAI DE CHANCHO Y LANGOSTINO S/.18.00 Siumai dumpling with pork and shrimp 10. COSTILLA CON TAUSI S/.17.00 Steam short ribs with black beans sauce 11. PATITA DE POLLO CON TAUSI S/.17.00 Chicken feet with black beans 12. ENROLIADO DE PRIMAVERA S/.17.00 Spring rolls 13. ENROLLADO 100 FLORES S/.40.00 100 flowers rolls 14. WANTAN FRITO S/.18.00 Fried wonton 15. SUI KAO FRITO S/.20.00 Fried suikao 16. JAKAO FRITO S/.21.00 Fried shrimp dumpling Dirección: Jr. Paruro N.864-LIMA Tel: (01) 4270727 RESTAURANT ORIENTAL WA-LOK 17. MIN PAO ESPECIAL S/.13.00 Steamed special bun (baozi) 18. MIN PAO DE CHANCHO S/.11.00 Steamed pork bun (baozi) 19. MIN PAO DE POLLO S/.11.00 Steamed chicken bun (baozi) 20. MIN PAO DULCE S/.10.00 Sweet bun (baozi) 21. -
Challah French Toast Buttermilk Pancakes Waffles
ROAST CHICKEN ................................................................HALF 14 / WHOLE 26 20 DEVILED EGGS ...........................................................................................3 challah, apple, onion & sage with gravy for two hours paprika, shallot crackling SPICY HONEY FRIED CHICKEN ...................................................................16 LATKES sesame seeds & coriander sour cream & apple sauce ................................................................................5 SALMON FILLET .......................................................................................................17 ..............................................................7 PASTRAMI & CHEESE FRIES shaved fennel, marcona almonds & green olives STEAK FRITES �����������������������������������������������������������������������������������������25 9oz rib-eye with bearnaise (add egg 1) BUTTERMILK PANCAKES AVOCADO BAGEL ......................................................................................7 crushed avocado with chili & lemon, red onion, radishes & blueberry compote.............................................8 CAESAR ....................................................................................................... 9 buttermilk dressing on poppy bagel baby gem, grana, challah croutons & anchovies (add chicken 4) maple, butter & bacon.......................................9 BODEGA CLASSIC .....................................................................................................8 bacon, -
WINGS Appetizers
Appetizers Peel N Eat Shrimp 1/2 lb of steamed peel n' eat shrimp, sautéed in cayenne & Old Bay seasoning 12.49 Bucket O'Shrimp Ten tiger tail shrimp, served chilled with spicy cocktail sauce & fresh lemon wedge 16.99 Spinach & Artichoke Dip Our own rich, cheesy dip blended with fresh spinach & tender artichoke hearts served with house-made crispy tortilla chips 7.99 Buffalo Chicken Dip The perfect blend of blue cheese, ranch, shredded chicken and our buffalo sauce and cooked perfectly. Served with tortilla chips 7.99 The Fried Mr. Pickle Spicy beer battered pickles, WINGS crunchy on the outside, sweet and tangy on the inside, served with ranch dressing 7.99 BBQ • Mild • Hot • Garlic • Xx Hot • Mile High Nachos A layered extravaganza of Teriyaki • Medium • Sweet Chili • house-made tortilla chips, cheddar cheese, sour Spicy Garlic • cream, freshly diced tomatoes, red onions, and Parmesan Garlic • Tropical Habanero • chili served with house-made salsa 9.49 Oak Wings The ultimate traditional finger food. Cheesy Chicken Quesadilla A cheddar tortilla with Wings are tossed in your choice of our chicken, melted cheese, red onions & green “top secret” house-made sauces peppers served with sour cream, and salsa 8.99 6- 6.99, 12- 12.99, 18- 16.99 Go No Bones Same great taste as our Oak Potato Mounds We bake fresh Idaho potatoes daily Wings only made with no bones. Boneless wing and stand them up for this appetizer. Scooped are tossed in your choice of our “top secret” and stuffed with your choice of one of our four house-made sauces fresh fillings: -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Estudio Preliminar Del Axokot, Bebida Tradicional Fermentada, Bajo Una Perspectiva Transdisciplinaria
C i e n c i a y t e c n o l o g í a Estudio preliminar del Axokot, bebida tradicional fermentada, bajo una perspectiva transdisciplinaria María Guadalupe Sánchez Dirzo1, Clementina Esmeralda López Ferrer1,2, Martha Flores Valadez1,2, Ana Luisa Jofre Garfias1, José Antonio Aguirre Rodríguez1, Erika Jazmine Morales Cruz1, Ricardo Reyes Chilpa3. 1Universidad Simón Bolívar, 2Instituto Politécnico Nacional, 3Instituto de Química, UNAM. Resumen El Axokot es una bebida que preparan y consumen los nahuas de la Sierra Norte de Puebla. Se elabora con maíz nixtamalizado (Zea mays) y una pasta preparada con cal y axokotxihuit (Fleischmannia pycnocephala), cuya identidad botánica no había sido determinada. Su es- tudio se llevó a cabo a través de la entrevista y la observación directa de su elaboración en una comunidad nahua de Cuetzalan. Se exponen los avances realizados sobre su contenido nutricio y microbiota obtenidos mediante técnicas de normatividad vigentes para el análisis bromatológico y microbiológico. Palabras clave: Axokot, bebida tradicional fermentada, etnobotánica, microbiota, análisis bromatológico. Abstract The Axokot is a traditional fermented beverage made and drink by the nahuas from the North Mountains of Puebla. It is made by peeled corn (Zea mays) and a paste prepared with calcium oxide and axocotxihuit (Fleischmannia pycnocephala), which botanical species was not been determined previously. The study was made by direct interview with prepar- ing people and the observation of its elaboration. It is exposed the latest advances about its nutritional contents and microbiota obtained by actual normativity techniques for both bromatological and microbiological analysis. Keywords: Axokot, traditional fermented beverage, ethnobotany, microbiota, bromato- logical analysis.