This chapter discusses cakes and frostings. It covers ingredients for cakes like flour, eggs, sugar and leaveners. It describes mixing methods like creaming fat and whipping eggs. It provides instructions for making and baking cakes, as well as assembling layers and decorating with frostings and piping techniques. The chapter also addresses storing cakes, using convenience products like mixes, and notes that while mixes save time, homemade from scratch can be better if done properly.
The document discusses pies, pastries, and cookies. It covers different types of pie crusts including flaky, mealy, and crumb crusts. It also discusses classic pastry components used to make various desserts such as puff pastry, éclair paste, and meringue. The document provides instructions for making different pie fillings, pastries, and cookies.
The document discusses potatoes, grains, and pastas, identifying different varieties of each along with common cooking methods. It covers potatoes like russets and sweet potatoes, grains including rice, wheat and corn, and different types of pasta dough and shapes. Starches like these are staple foods that define cuisines around the world.
This document discusses yeast breads and the process for making them. It begins by defining yeast as a living organism that feeds on carbohydrates and produces carbon dioxide and ethanol during fermentation. The 10 key production stages for making yeast breads are then outlined, including scaling ingredients, mixing, kneading, rising, shaping, proofing, baking, and cooling. Two common mixing methods - the straight dough method and sponge method - are also described. The document concludes by covering topics like controlling fermentation, gauging doneness, and the process for making rolled-in or laminated doughs.
This document discusses principles of the bakeshop. It will teach the reader to recognize specialized bakeshop tools and equipment, select ingredients, control gluten development, cook sugar correctly, and understand the baking process. Key ingredients discussed include various flours made from wheat and other grains, sugars, and sweeteners. The functions of ingredients like flour, sugar, and gluten in baked goods are explained. Specialized bakeshop tools, common ingredients, and wheat flours are depicted in photographs.
The document discusses plate presentation and garnishing in food service. It emphasizes the importance of visually appealing presentation, with order and balance on the plate. Specific techniques covered include cutting foods attractively, combining complementary colors and textures, using sauces and herbs as garnishes, and arranging focal points on plates. The overall message is that plating should enhance a meal visually and entice diners' appetites.
The document discusses different types of soups including clear soups like broths and consommés, thick soups like cream and purée soups, and other soups like bisques and chowders. It provides instructions for making consommés and preventing curdling in cream soups. The document also offers guidelines for properly garnishing and storing different soup types.
The document is an excerpt from a textbook about vegetables. It provides information on identifying different types of vegetables, purchasing and storing fresh vegetables, preserving vegetables through canning, freezing, and drying, and how cooking methods impact texture and color. The overall document aims to educate readers on a variety of vegetables and proper handling techniques.
This chapter discusses custards, creams, frozen desserts and dessert sauces. It covers topics such as preparing stirred and baked custards, soufflés, creams like Bavarian cream and mousse, frozen desserts including ice cream, sorbet and still-frozen desserts, and dessert sauces made from fruit purées, caramel or chocolate. The chapter emphasizes safety when working with eggs for custards and provides guidelines for assembling and presenting finished desserts in a complementary way using different flavors, textures and colors.
The document discusses pies, pastries, and cookies. It covers different types of pie crusts including flaky, mealy, and crumb crusts. It also discusses classic pastry components used to make various desserts such as puff pastry, éclair paste, and meringue. The document provides instructions for making different pie fillings, pastries, and cookies.
The document discusses potatoes, grains, and pastas, identifying different varieties of each along with common cooking methods. It covers potatoes like russets and sweet potatoes, grains including rice, wheat and corn, and different types of pasta dough and shapes. Starches like these are staple foods that define cuisines around the world.
This document discusses yeast breads and the process for making them. It begins by defining yeast as a living organism that feeds on carbohydrates and produces carbon dioxide and ethanol during fermentation. The 10 key production stages for making yeast breads are then outlined, including scaling ingredients, mixing, kneading, rising, shaping, proofing, baking, and cooling. Two common mixing methods - the straight dough method and sponge method - are also described. The document concludes by covering topics like controlling fermentation, gauging doneness, and the process for making rolled-in or laminated doughs.
This document discusses principles of the bakeshop. It will teach the reader to recognize specialized bakeshop tools and equipment, select ingredients, control gluten development, cook sugar correctly, and understand the baking process. Key ingredients discussed include various flours made from wheat and other grains, sugars, and sweeteners. The functions of ingredients like flour, sugar, and gluten in baked goods are explained. Specialized bakeshop tools, common ingredients, and wheat flours are depicted in photographs.
The document discusses plate presentation and garnishing in food service. It emphasizes the importance of visually appealing presentation, with order and balance on the plate. Specific techniques covered include cutting foods attractively, combining complementary colors and textures, using sauces and herbs as garnishes, and arranging focal points on plates. The overall message is that plating should enhance a meal visually and entice diners' appetites.
The document discusses different types of soups including clear soups like broths and consommés, thick soups like cream and purée soups, and other soups like bisques and chowders. It provides instructions for making consommés and preventing curdling in cream soups. The document also offers guidelines for properly garnishing and storing different soup types.
The document is an excerpt from a textbook about vegetables. It provides information on identifying different types of vegetables, purchasing and storing fresh vegetables, preserving vegetables through canning, freezing, and drying, and how cooking methods impact texture and color. The overall document aims to educate readers on a variety of vegetables and proper handling techniques.
This chapter discusses custards, creams, frozen desserts and dessert sauces. It covers topics such as preparing stirred and baked custards, soufflés, creams like Bavarian cream and mousse, frozen desserts including ice cream, sorbet and still-frozen desserts, and dessert sauces made from fruit purées, caramel or chocolate. The chapter emphasizes safety when working with eggs for custards and provides guidelines for assembling and presenting finished desserts in a complementary way using different flavors, textures and colors.
This chapter discusses fish and shellfish. It defines fish as aquatic vertebrates and shellfish as aquatic invertebrates. It describes the different types of fish including round fish, flatfish, mollusks, crustaceans and the various kinds that fall under each category. It also discusses purchasing, storing, fabricating, cooking and determining doneness of seafood as well as notes on nutrition and safety.
Henry James enjoyed an excellent breakfast consisting of many boiled eggs and bread and butter. He found the quality of the simple ingredients to be memorable. The eggs were so fresh and good that he was ashamed by how many he consumed. A fresh egg has done its job once it succeeds in being fresh.
The document discusses dairy products, including milk, cream, cultured products like yogurt and buttermilk, butter, margarine, and various cheeses. It provides information on processing techniques for milk as well as storage guidelines. Details are given on the composition and uses of different milk products and types of cheeses. Tips are provided on serving and cooking with cheese.
This chapter discusses guidelines for preparing different types of hors d'oeuvres and canapés including cold hors d'oeuvres like canapés, crudités, dips, caviar, and sushi. It also covers hot hors d'oeuvres such as filled pastry shells, brochettes, and wrapped foods. The document provides instructions for making various hors d'oeuvres and discusses methods for properly serving and presenting hors d'oeuvres.
The document discusses stocks and sauces used in cooking. It begins with a quote about the comfort of making a roux by melting butter and flour then adding hot stock. It then provides information on different types of stocks like white, brown, fish and vegetable stock and ingredients and methods for making them. It also discusses commercial bases and sauces, describing five main sauce families including béchamel, velouté, espagnole, tomato and hollandaise sauces and their derivatives. Thickening agents like roux are explained as the principal way to thicken sauces.
The document discusses quick breads and their preparation methods. It describes how quick breads use chemical leavening agents instead of yeast and require gentle, swift mixing to minimize gluten development. Three common mixing methods are covered: the biscuit method uses cold solid fat and results in light, flaky breads; the muffin method uses melted fat and makes tender, cake-like goods; and the creaming method is similar to butter cake mixing and produces fine-textured muffins and loaves. Troubleshooting tips are provided for common baking issues.
This chapter discusses buffet presentation. It emphasizes planning the buffet based on a theme, menu planning with variety in ingredients and cooking methods, and artistically arranging foods on serving pieces with attention to height, color, texture and negative space. Specific guidelines are provided for flow, spacing, and safety on buffets. Cold foods should be served in small quantities and placed on ice when possible.
The document discusses lamb, including identifying primal cuts like the rack, loin, and leg. It notes lamb is tender and can be prepared with many cooking methods. Classic flavors for lamb include garlic and herbs to balance its fattiness. Domestic lamb tends to be larger and milder than imported varieties from Australia and New Zealand. Lamb is a lean, nutritious source of protein compared to other red meats.
This document discusses salads and salad dressings. It begins by providing a Spanish proverb about the four types of personalities needed to make a good salad. It then outlines the learning objectives of the unit which are to identify and prepare various salads and dressings. The document proceeds to discuss different types of salad greens, their nutrition, purchasing, handling, storage, and various salad dressings including vinaigrette, mayonnaise, and emulsified varieties. Safety practices are emphasized when handling greens.
The document discusses fruits and begins with a quote about eating a nectarine. It then provides an overview of the unit's learning objectives which are to identify, purchase, store, preserve, prepare and cook various fruits. The document categorizes fruits into eight groups: berries, citrus, exotics, grapes, melons, pomes, stone fruits, and tropicals. Each category is described in one or two sentences. The document also discusses hybrids, varieties and heirloom fruits as well as the nutrition provided by fruits.
The document discusses the culinary concept of mise en place, which means "everything in its place." It emphasizes the importance of preparation, organization, and planning before cooking. This includes writing a prep list, gathering ingredients and tools, and preparing components like breading foods, clarifying butter, and blanching vegetables. Having mise en place ensures efficiency and quality when cooking.
This document discusses principles of meat cookery, including the structure and composition of meat, inspection and grading practices, purchasing and storing meat, preparing meat for cooking, and various cooking methods. It provides information on dry heat methods like broiling and roasting, moist heat methods like simmering, and combination methods like braising and stewing. It also covers topics like doneness levels, carving large cuts of meat, and sous vide cooking.
The document discusses tools and equipment used in professional kitchens. It begins by quoting Angela Carter about the sacredness of kitchens and their tools. It then provides an overview of the unit's learning objectives, which are to recognize professional kitchen tools and equipment, select and care for knives, and understand kitchen organization. The document focuses on knives as the most important tool and discusses different knife types, materials, shapes, and the chef's knife in particular. It emphasizes the importance of having the proper tools for each task.
This document discusses flavors and flavoring. It begins by stating that the number of flavors is infinite as every soluble substance has its own unique flavor. It then outlines the key learning objectives which include understanding taste physiology and recognizing various flavoring ingredients. Several pages are dedicated to defining tastes and explaining how flavors are perceived. The remainder of the document explores common flavoring ingredients like herbs, spices, oils, vinegars, wines, beers and liquors providing details on types, uses and guidelines.
The document discusses knife skills and proper knife usage. It covers how to hold and control knives safely, care for knives, and make various cuts including slicing, chopping, dicing, julienning, and mincing. Mastering knife skills is important for chefs as knives are the most commonly used tool in the kitchen. Proper technique and safety are emphasized.
The document discusses sandwiches, including ingredients, types of fillings and sandwiches, preparation methods, safety considerations, mise en place for a sandwich station, and presenting sandwiches. Key points covered include the main ingredients used in sandwiches like bread, spreads, and fillings. Types of sandwiches described are hot and cold, closed or open-faced. Guidelines provided for setting up a sandwich station focus on preparation, storage, and equipment layout.
The document discusses game meat. It defines game as animals that are hunted for sport or food. It provides examples of common types of game including large furred animals like deer and moose, small ground animals like rabbit and squirrel, upland birds like pheasant and quail, waterfowl like geese and ducks, and reptiles like rattlesnake and alligator. The document emphasizes that game meat is widely available, safe, and nutritious when sourced from approved domestic farms and ranches. It provides brief overviews of selecting, storing, and cooking various game meats.
The document discusses food safety and sanitation. It identifies over 40 foodborne diseases and explains that food handlers are the primary cause. It outlines important food safety practices like proper temperature control, handwashing, cleaning and sanitation, and pest control. It also discusses hazard analysis and critical control points (HACCP), an important food safety system. Maintaining sanitation and following safe food handling practices are critical to preventing foodborne illness.
The document discusses charcuterie, which includes forcemeats, terrines, pâtés, and sausages. It provides instructions for preparing forcemeats, including maintaining proper temperatures, ratios of ingredients, and equipment. Specific forcemeat preparations like country style, basic, and mousseline are described. Forcemeats can be used to make items like terrines, pâtés, galantines, and ballots. Details are given for preparing and cooking various types of terrines.
The document provides an overview of different types of poultry, including their composition and various cuts. It discusses inspecting and grading poultry, as well as purchasing, storing, preparing, and cooking methods. Safety practices around sanitation and preventing cross-contamination when handling raw poultry are also covered.
Types of Cakes, Butter Cakes, Sponge Cakes and MorePrimetime Safaris
There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
This document lists different types of cakes categorized into butter cakes, sponge cakes, and chiffon cakes. Butter cakes mentioned include gooey butter cake, hazelnut brown butter cake, almond pound cake, and black butter cake. Sponge cakes listed are upside-down cake, red velvet cake, and pandan cake. Chiffon cakes include strawberry chiffon cake, lemon chiffon cake, pineapple chiffon cake, and layered chiffon cake.
This chapter discusses fish and shellfish. It defines fish as aquatic vertebrates and shellfish as aquatic invertebrates. It describes the different types of fish including round fish, flatfish, mollusks, crustaceans and the various kinds that fall under each category. It also discusses purchasing, storing, fabricating, cooking and determining doneness of seafood as well as notes on nutrition and safety.
Henry James enjoyed an excellent breakfast consisting of many boiled eggs and bread and butter. He found the quality of the simple ingredients to be memorable. The eggs were so fresh and good that he was ashamed by how many he consumed. A fresh egg has done its job once it succeeds in being fresh.
The document discusses dairy products, including milk, cream, cultured products like yogurt and buttermilk, butter, margarine, and various cheeses. It provides information on processing techniques for milk as well as storage guidelines. Details are given on the composition and uses of different milk products and types of cheeses. Tips are provided on serving and cooking with cheese.
This chapter discusses guidelines for preparing different types of hors d'oeuvres and canapés including cold hors d'oeuvres like canapés, crudités, dips, caviar, and sushi. It also covers hot hors d'oeuvres such as filled pastry shells, brochettes, and wrapped foods. The document provides instructions for making various hors d'oeuvres and discusses methods for properly serving and presenting hors d'oeuvres.
The document discusses stocks and sauces used in cooking. It begins with a quote about the comfort of making a roux by melting butter and flour then adding hot stock. It then provides information on different types of stocks like white, brown, fish and vegetable stock and ingredients and methods for making them. It also discusses commercial bases and sauces, describing five main sauce families including béchamel, velouté, espagnole, tomato and hollandaise sauces and their derivatives. Thickening agents like roux are explained as the principal way to thicken sauces.
The document discusses quick breads and their preparation methods. It describes how quick breads use chemical leavening agents instead of yeast and require gentle, swift mixing to minimize gluten development. Three common mixing methods are covered: the biscuit method uses cold solid fat and results in light, flaky breads; the muffin method uses melted fat and makes tender, cake-like goods; and the creaming method is similar to butter cake mixing and produces fine-textured muffins and loaves. Troubleshooting tips are provided for common baking issues.
This chapter discusses buffet presentation. It emphasizes planning the buffet based on a theme, menu planning with variety in ingredients and cooking methods, and artistically arranging foods on serving pieces with attention to height, color, texture and negative space. Specific guidelines are provided for flow, spacing, and safety on buffets. Cold foods should be served in small quantities and placed on ice when possible.
The document discusses lamb, including identifying primal cuts like the rack, loin, and leg. It notes lamb is tender and can be prepared with many cooking methods. Classic flavors for lamb include garlic and herbs to balance its fattiness. Domestic lamb tends to be larger and milder than imported varieties from Australia and New Zealand. Lamb is a lean, nutritious source of protein compared to other red meats.
This document discusses salads and salad dressings. It begins by providing a Spanish proverb about the four types of personalities needed to make a good salad. It then outlines the learning objectives of the unit which are to identify and prepare various salads and dressings. The document proceeds to discuss different types of salad greens, their nutrition, purchasing, handling, storage, and various salad dressings including vinaigrette, mayonnaise, and emulsified varieties. Safety practices are emphasized when handling greens.
The document discusses fruits and begins with a quote about eating a nectarine. It then provides an overview of the unit's learning objectives which are to identify, purchase, store, preserve, prepare and cook various fruits. The document categorizes fruits into eight groups: berries, citrus, exotics, grapes, melons, pomes, stone fruits, and tropicals. Each category is described in one or two sentences. The document also discusses hybrids, varieties and heirloom fruits as well as the nutrition provided by fruits.
The document discusses the culinary concept of mise en place, which means "everything in its place." It emphasizes the importance of preparation, organization, and planning before cooking. This includes writing a prep list, gathering ingredients and tools, and preparing components like breading foods, clarifying butter, and blanching vegetables. Having mise en place ensures efficiency and quality when cooking.
This document discusses principles of meat cookery, including the structure and composition of meat, inspection and grading practices, purchasing and storing meat, preparing meat for cooking, and various cooking methods. It provides information on dry heat methods like broiling and roasting, moist heat methods like simmering, and combination methods like braising and stewing. It also covers topics like doneness levels, carving large cuts of meat, and sous vide cooking.
The document discusses tools and equipment used in professional kitchens. It begins by quoting Angela Carter about the sacredness of kitchens and their tools. It then provides an overview of the unit's learning objectives, which are to recognize professional kitchen tools and equipment, select and care for knives, and understand kitchen organization. The document focuses on knives as the most important tool and discusses different knife types, materials, shapes, and the chef's knife in particular. It emphasizes the importance of having the proper tools for each task.
This document discusses flavors and flavoring. It begins by stating that the number of flavors is infinite as every soluble substance has its own unique flavor. It then outlines the key learning objectives which include understanding taste physiology and recognizing various flavoring ingredients. Several pages are dedicated to defining tastes and explaining how flavors are perceived. The remainder of the document explores common flavoring ingredients like herbs, spices, oils, vinegars, wines, beers and liquors providing details on types, uses and guidelines.
The document discusses knife skills and proper knife usage. It covers how to hold and control knives safely, care for knives, and make various cuts including slicing, chopping, dicing, julienning, and mincing. Mastering knife skills is important for chefs as knives are the most commonly used tool in the kitchen. Proper technique and safety are emphasized.
The document discusses sandwiches, including ingredients, types of fillings and sandwiches, preparation methods, safety considerations, mise en place for a sandwich station, and presenting sandwiches. Key points covered include the main ingredients used in sandwiches like bread, spreads, and fillings. Types of sandwiches described are hot and cold, closed or open-faced. Guidelines provided for setting up a sandwich station focus on preparation, storage, and equipment layout.
The document discusses game meat. It defines game as animals that are hunted for sport or food. It provides examples of common types of game including large furred animals like deer and moose, small ground animals like rabbit and squirrel, upland birds like pheasant and quail, waterfowl like geese and ducks, and reptiles like rattlesnake and alligator. The document emphasizes that game meat is widely available, safe, and nutritious when sourced from approved domestic farms and ranches. It provides brief overviews of selecting, storing, and cooking various game meats.
The document discusses food safety and sanitation. It identifies over 40 foodborne diseases and explains that food handlers are the primary cause. It outlines important food safety practices like proper temperature control, handwashing, cleaning and sanitation, and pest control. It also discusses hazard analysis and critical control points (HACCP), an important food safety system. Maintaining sanitation and following safe food handling practices are critical to preventing foodborne illness.
The document discusses charcuterie, which includes forcemeats, terrines, pâtés, and sausages. It provides instructions for preparing forcemeats, including maintaining proper temperatures, ratios of ingredients, and equipment. Specific forcemeat preparations like country style, basic, and mousseline are described. Forcemeats can be used to make items like terrines, pâtés, galantines, and ballots. Details are given for preparing and cooking various types of terrines.
The document provides an overview of different types of poultry, including their composition and various cuts. It discusses inspecting and grading poultry, as well as purchasing, storing, preparing, and cooking methods. Safety practices around sanitation and preventing cross-contamination when handling raw poultry are also covered.
Types of Cakes, Butter Cakes, Sponge Cakes and MorePrimetime Safaris
There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
This document lists different types of cakes categorized into butter cakes, sponge cakes, and chiffon cakes. Butter cakes mentioned include gooey butter cake, hazelnut brown butter cake, almond pound cake, and black butter cake. Sponge cakes listed are upside-down cake, red velvet cake, and pandan cake. Chiffon cakes include strawberry chiffon cake, lemon chiffon cake, pineapple chiffon cake, and layered chiffon cake.
The document discusses different types of cakes. It defines gateaux, tortes, petit fours, and cake. It then classifies cakes into three types: shortened cakes, un-shortened cakes, and chiffon cakes. It describes the shortening used, mixing methods, and provides examples for each cake type. The document also includes review questions to check understanding.
LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry...joan_vizconde7
This document provides an overview of a training module on preparing and producing pastry products. It includes 54 pages on the topic, organized into learning outcomes, activities, and information sheets. The first part introduces the module and outlines the unit of competency, learning outcomes, assessment criteria, conditions, and learning experiences. It then provides information sheets on basic pastry terms and mixing procedures to prepare trainees. The goal is for trainees to learn how to prepare, decorate, present, and store a variety of pastry products.
This document is a learning module on bread and pastry production for grades 7 and 8 students in the Philippines. It covers 4 lessons: (1) use of tools and bakery equipment, (2) mensuration and calculation, (3) maintenance of tools and equipment, and (4) occupational health and safety procedures. Lesson 1 defines various baking tools and equipment and their uses, including baking wares, biscuit and doughnut cutters, cutting tools, electric mixers, flour sifters, graters, kitchen shears, and measuring cups and spoons.
Juliette Brun established Juliette & Chocolat in 2003 in Montreal with a small storefront and kitchen. It has since grown to six locations and a chocolate lab for production. Brun attended McGill University for economics and finance but pursued her passion for food by starting her own chocolate business. She saw an opportunity in the untapped chocolate market in Quebec. Juliette & Chocolat is now a leading chocolate maker and café, producing premium chocolates and desserts with high-quality ingredients while facing challenges from rising cocoa prices.
Gateway Casinos & Entertainment Limited operates 18 casinos, resorts, conference centers, and gaming and dining locations across British Columbia and Alberta. Led by President and CEO Tony Santo, who has over 30 years of experience in the gaming industry, Gateway employs over 3,800 people and strives to provide memorable entertainment experiences while also generating revenue for local communities and governments. Gateway's recent expansion includes the relocation of Cascades Casino in Kamloops, British Columbia, which added 200 new jobs and millions in local revenue, and the December 2015 acquisition of Playtime Gaming, adding six new properties.
Amerilab Technologies Inc. is the largest contract manufacturer of effervescent tablets in the U.S., founded in 1995 and based in Plymouth, Minnesota. It serves food, health, and pharmaceutical companies. Amerilab specializes in creating products that allow for more efficient absorption of ingredients into the bloodstream. A key early client was Airborne, whose success in 2004 greatly increased demand for Amerilab's manufacturing. Today Amerilab has over 110 employees and manufactures a variety of effervescent supplements and medicines to strict quality standards. It aims to maintain growth through new and existing clients.
Microgreen production for Year-Round Harvest, CFSA SAC 2015Leah Joyner
This handout/these slides were presented at the 30th Annual Carolina Farm Stewardship Association by the Author. Please do not reproduce without the express consent of the authors.
CFSA SAC 2015 microgreen production for year-round harvestRoss Mickens
These slides were presented at the 30th Annual Carolina Farm Stewardship Association by Jillian and Ross Mickens from Open Door Farm . Please do not reproduce without the express consent of the authors. CFSA SAC 2015
This document provides an overview of menus, recipes, and food cost controls in the food service industry. It discusses types of menus, menu styles, standardized recipes, recipe conversions, calculating costs, and techniques for controlling food costs such as menu design, purchasing, storage, and waste reduction. The goal is to understand how to create profitable menus and recipes while meeting food cost percentage targets.
Nuun and Company is a leading producer of performance hydration tablets, providing a cleaner alternative to sugary sports drinks. Founded in 2004, Nuun has experienced rapid growth of 40% over the last two years, becoming the top-selling performance hydration brand in the sports specialty market. The company's flagship product Nuun Active is a vegan, gluten-free electrolyte tablet containing no sugar or carbs. Nuun's growth is driven by its focus on "clean" products and the leadership of its CEO Kevin Rutherford, who aims to disrupt the sports nutrition market as he did in the cleaning products industry.
The Power of Insights for Startups & Small BusinessWaterfields LLC
From ProductCamp Cincy 2015. In this workshop, attendees learned why they should value research for their startup or small business and why they should stop spending time and resources collecting 'scientific' data.
Eatmore Sprouts and Greens Ltd. has been producing certified organic sprouts and microgreens for 40 years in Courtenay, British Columbia. They produce 8,000-9,000 pounds of sprouts and greens per week year-round, distributing throughout western Canada while also selling locally. CEO Carmen Wakeling purchased the family-run business in 1989 and has expanded its production and sustainability practices, ensuring the highest food safety standards through greenhouse growing and testing. The company utilizes wood-fired heating and solar panels to reduce its environmental impact.
The document provides information for those interested in becoming a green entrepreneur in China. It discusses the founders' dream of starting a sustainable hydroponic and aquaponic microgreens farm to serve the Shanghai market. The farm uses renewable energy and recycles resources to minimize environmental impact. It has grown from an empty rice field to a full operation, offering locally-grown herbs and microgreens to chefs. The document outlines lessons learned, such as having a validated business plan, securing funding and permits, and managing expectations for slower returns than traditional businesses due to higher environmental costs. Contact information is provided for those wanting to learn more.
The document summarizes a presentation given by Dean Louie on bridging the technology gap between traditional culinary education and modern needs. It discusses mapping learning objectives across programs, courses, and accreditation standards. It also covers using online assessment platforms and learning management systems to more effectively collect student performance data and improve instruction. Specific tools mentioned include LiveText, Laulima, and Zoho. The presentation shows how incorporating mobile devices, videos, and social media into classrooms can help engage today's learners.
The document discusses principles of cooking, including how heat is transferred through conduction, convection and radiation. It explains how heat affects foods by causing proteins to coagulate, starches to gelatinize, sugars to caramelize, water to evaporate, and fats to melt. Finally, it outlines various cooking methods such as dry heat, moist heat, and combination methods.
The document discusses veal, the meat from young calves. It begins by stating that veal has a firm texture, light pink color, and little fat. It then discusses the primal cuts of veal, including the foresaddle and hindsaddle. Finally, it notes that veal is a lean source of protein, niacin, zinc, and B vitamins when trimmed of fat.
This document discusses beef, including its importance in cooking and nutrition. It identifies the primal cuts of beef from the steer's forequarter and hindquarter. It also describes subprimal cuts, common fabricated cuts like roasts and steaks, boxed beef, organ meats, the nutrition provided by beef, and the roles of marbling and subcutaneous fat. The overall purpose is to educate readers on beef anatomy and quality attributes.
The document discusses the history and professionalization of cooking. It describes how culinary guilds developed in the 1500s and influential chefs like Carême, Escoffier, and Point helped establish cooking as a profession. The modern kitchen brigade system and focus on culinary science and global flavors have also contributed to cooking's status as a noble art and science.
The document discusses the history and professionalization of cooking. It describes how culinary guilds developed in the 1500s and influential chefs like Carême, Escoffier, and Point helped establish cooking as a profession. The modern kitchen brigade system and focus on culinary science and global flavors have also contributed to cooking's status as a noble art and science.
The document discusses pork, including an overview of pork cuts and butchering techniques. It describes the primal cuts of pork - shoulder, Boston butt, belly, loin, and fresh ham. It provides details on common subprimal cuts from the loin including pork chops, back ribs, and tenderloin. The document also discusses brining pork and the nutrition of pork.
This document is a chapter from a textbook on culinary fundamentals that discusses the principles of the bakeshop. It covers specialized bakeshop tools and ingredients used, including various flours, sugars, fats and thickeners. It explains the functions of ingredients and processes like controlling gluten development and cooking sugar correctly. The chapter aims to help readers understand bakeshop ingredients and baking processes.
This document is from Chapter 8 of the textbook "On Cooking: A Textbook of Culinary Fundamentals" which discusses the culinary concept of mise en place, a French term meaning "everything in its place." It provides instructions for how to organize ingredients, tools, and tasks through techniques like writing a prep list, selecting equipment, measuring ingredients, clarifying butter, toasting nuts, making flavoring bundles, and preparing foods like breading or blanching items just before cooking.
This document contains excerpts from Chapter 30 of the textbook "On Cooking: A Textbook of Culinary Fundamentals" which discusses quick breads. It provides an overview of quick breads and their characteristics. It also describes the three primary mixing methods used for quick breads - the biscuit method, muffin method, and creaming method. For each method, it outlines the key steps and types of quick breads that method produces. The document concludes with a troubleshooting chart for common quick bread baking problems.
The document discusses healthy cooking and nutrition. It covers the six categories of nutrients, including macronutrients like carbohydrates, lipids and proteins that provide calories, and micronutrients like vitamins and minerals that are needed in smaller amounts. It also discusses tools for planning a healthy diet, such as the USDA's MyPyramid and nutrition labels. The document emphasizes using ingredients substitutes and preparing foods in ways that preserve nutrients.
This document discusses veal, including its primal cuts, organ meats, and nutrition. It begins with an overview of veal, noting it comes from young calves from the dairy industry and has a light color, tender texture, and delicate flavor. It then covers the five primal cuts of veal - foresaddle, hindsaddle, shoulder, rib, loin, and leg. Specific cuts like leg of veal are shown. Organ meats from veal like sweetbreads and liver are also discussed. The document concludes with the nutrition profile of veal, stating it is lean protein and a good source of several vitamins and minerals.
This document is from a textbook about culinary fundamentals. It discusses soups, beginning with an overview of soup classifications by Escoffier and modern classifications. It covers the preparation of clear soups like consommés and broths, thick soups such as cream soups and purées, and other soups including bisques, chowders, and cold soups. Guidelines are provided for garnishing soups and serving hot and cold soups safely.