Nevada Department of Agriculture Menu Production Records Webinar 1.14.15Nevada Agriculture
Nevada Department of Agriculture's Food and Nutrition Division webinar on menu planning records. Review of menu production records, what they are and how to fill out the form.
http://abcr.com/ Changing regulations for menu nutritional labeling in the restaurant industry have raised plenty of questions. ABC Research Laboratories is here to help answer those questions. ABC's chief scientific officer Gillian Dagan PhD and business development director Ivy Cho talk about the legal realmifications of FDA mandated menu nutritional labeling legislation expected in 2012, and how the restaurant industry can be properly prepared for what's to come.
Presentation on Kitchen Cost Control in a Restaurant, Cafe, Hotel or Bar for Fine Food Brisbane 2012. Presented by Ken Burgin of Profitable Hospitality.
•The latest news on the Affordable Care Act
•How new FDA regulations will affect your restaurant
•Simple steps you can take now to be ready
•How to avoid the coming “big rush” & save money while you do it!
•Live Q&A and more!
Nevada Department of Agriculture Menu Production Records Webinar 1.14.15Nevada Agriculture
Nevada Department of Agriculture's Food and Nutrition Division webinar on menu planning records. Review of menu production records, what they are and how to fill out the form.
http://abcr.com/ Changing regulations for menu nutritional labeling in the restaurant industry have raised plenty of questions. ABC Research Laboratories is here to help answer those questions. ABC's chief scientific officer Gillian Dagan PhD and business development director Ivy Cho talk about the legal realmifications of FDA mandated menu nutritional labeling legislation expected in 2012, and how the restaurant industry can be properly prepared for what's to come.
Presentation on Kitchen Cost Control in a Restaurant, Cafe, Hotel or Bar for Fine Food Brisbane 2012. Presented by Ken Burgin of Profitable Hospitality.
•The latest news on the Affordable Care Act
•How new FDA regulations will affect your restaurant
•Simple steps you can take now to be ready
•How to avoid the coming “big rush” & save money while you do it!
•Live Q&A and more!
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
1. Competency 16 Menu Planning
Evaluation Criteria Review
Please turn computers on
(and off at the end of class)
2. Composing the menu
• Consideration of the specific needs of the
establishment – 5 pts
• Choose a scenario
• Describe how your menu takes into consideration
the type of establishment
• Describe how your menu takes into consideration
the clientele of the establishment
• Explain what your menu’s style is
3. Answer the context questions
• Describe your clientele, and what type of cuisine
they have an appetite for?
• In the choosing of your dishes you have created a
certain style of menu, as a result of the pairings
chosen? Example: you have created an “Italian
style” menu, or a contemporary Quebec menu?
Please explain what your menu’s style is.
• Describe why your menu is balanced, in both
flavors, and selection of the main ingredient(s)
choices?
4. Composing the menu
• Appropriate selection of dishes – 10 pts
• Build structure first, choose main
components, then enhancements, then
garnishes
• Vary treatment
– Cooking techniques
– Cuts
• Verify your instructions (mandatory
ingredients, season, number of courses &
dishes, etc.)
5. What is a starch exactly?
Vegetables, fruits, cereals and
grains that can be turned into
flours
• Potato
• Rice
• Manioc, Cassava
• Corn
• Wheat
• Quinoa
Foods made of flour
• Polenta
• Pasta
• Couscous
• Bread
6. Composing the menu
• Observance of the rules of composition– 10 pts
• Variety:
– avoid ingredient, cuts and cooking techniques repetitions
– 5 C of desserts (chocolate, coffee, caramel, citrus, cheese)
– Sensory properties (colours, shapes, textures,
temperatures)
• Balance: respect theme and chosen style
• Pertinence of enhancements and garnishes
7. Composing the menu
• Observance of balanced nutrition – 5 pts
• Will be specified or implied in your instructions
• Protein-Carbohydrate-Fat ratio
• Caloric intake
• « Healthy » dishes
– Low fat
– Low salt
– Low carbs
– High fiber
8. Composing the menu
• Optimal use of ingredients – 5 pts
• Use seasonal vegetables and fruits (specified)
• Avoid perceptible repetitions
• Creative garnishing
– Parsley can be chopped, cut to chiffonade, fried, used ad
full leaves, used as full sprigs, etc.
– Celery leaves can be used to decorate
9. Composing the menu
• Quality of kitchen version of menu – 0 pts
• Include enough information to express the selected
dishes
• Cuts, cooking technique, quantity
• Include main component, enhancements & garnishes
10. Writing the menu
• Observance of the rules of menu writing – 15 pts
• Correct orthography
• Correct grammar
• Correct capitalization
• Foreign words in italics
11. Writing the menu
• Meaningful descriptions of dishes – 10 pts
• Consistency in writing style (descriptive,
denominative, flowery, formal, lyrical, humoristic,
etc.)
• Consistency in level of detail
• Presence of information pertinent to client’s
selection
• Correspondence with kitchen copy of menu
• Truthful descriptions
12. Writing the menu
• Use of appropriate culinary terms – 5 pts
• Correct use of appellations
• Correct use of technical terms
• Correct level of language
13. Writing the menu
• Attractive presentation of the menu – 5 pts
• Balanced page presentation
• Sufficient margins
• Regular line spacing
• Not more than 2 fonts
• Easy to read under dimmed lights (13 points)
14. Resources
• Software grammar and spell check
• Gisslen textbook
• Dictionary
• Your favourite recipe book
• Calculator
15. Costing the menu
• Calculation of the food cost – 15 pts
• Calculate the cost of an appetizer
– Based on standardized recipe & price list
– Fill table and add up total
• Calculate the cost of a main course
– Based on standardized recipe & price list
– Fill table and add up total
• Calculate the cost of one portion a menu
– Based on provided recipes costs & yields
– Add costs and divide by yield
16. Costing the menu
• Calculation of the sales price – 15 pts
• Calculate the sales price of a menu
– Based on provided food cost and food cost percentage
• Calculate the sales price of a menu
– Based on provided food cost and food cost ratio
• Calculate the cost of one portion a main course
– Based on provided components costs & yields
17. Math tips
• Convert format or price
– Your choice
• Be meticulous, redo your operations
– Costing ingredient
– Adding up cost
• Round up
– Only final cost or price
– Always to the closest cent above
• Keep zeros
