Cal Dining transformed a fish tilapia dish into a tofu dish with grapefruit salsa to provide a plant-based and sustainable option. They substituted tofu for tilapia and grapefruit for pineapple. Production of the new dish involved testing recipes, standardizing ingredients and amounts, and ensuring food safety. Feedback was positive though some found it too spicy. If the dish became staple, purchasing and production processes would need to change to accommodate increased demand. The extensive process showed that transforming menus requires education and marketing to change customer preferences.
This document provides an overview of sous vide cooking, including:
- Sous vide involves vacuum sealing foods and cooking them in water baths at precise temperatures to achieve consistent results.
- It allows for longer cook times that break down connective tissues while retaining moisture.
- Popular methods are cook-chill, where food is cooked and chilled for later reheating, and direct-serve, where sealed food is cooked and served.
This document provides guidelines for safe sous vide cooking. It discusses important food safety considerations when vacuum sealing and cooking food at low temperatures, including preventing bacterial growth. Key steps include properly preparing ingredients, vacuum sealing in single layers, precisely cooking to required temperatures and times to eliminate pathogens, rapidly chilling cooked food, and properly storing and reheating food. Special care must be taken for highly susceptible groups.
This document provides an introduction to sous-vide cooking technology. It explains that sous-vide involves vacuum sealing foods in plastic bags and cooking them in a water bath at precise temperatures. This allows for extended shelf life of up to 3 weeks when stored chilled. The key principles are using heat-resistant packaging to prevent contamination and oxidation, vacuum sealing to remove air, and low-temperature cooking. The process involves preparation, packaging, vacuum sealing, pasteurization at 70-80°C, rapid chilling, storage, reheating and serving. Sous-vide retains flavor, texture and nutrients better than conventional cooking but requires strict control and hygienic practices.
The document describes RATIONAL's SelfCookingCenter® whitefficiency®, a combi-steamer. It highlights key benefits such as using up to 30% less resources while maintaining food quality. RATIONAL aims to be the most innovative problem solver for commercial kitchens by focusing on efficiency and customer satisfaction. The SelfCookingCenter® whitefficiency® replaces multiple appliances and cooks a variety of foods perfectly through features like SelfCookingControl® and HiDensityControl®.
Kitchen planning involves allocating space for equipment based on needs and traffic flows. Equipment is selected based on the menu to minimize steps for staff. There are trends toward more efficient equipment like combination ovens that use less energy and integrate functions. Selecting equipment considers menu items, volume, and speed of service while ensuring efficiency and sustainability.
The document discusses the history and process of sous vide cooking, including its development from the 1700s to modern use in restaurants and food production. Key aspects of sous vide include vacuum sealing foods and precisely cooking them in a water bath at a controlled temperature. The document also provides examples of how sous vide can be used to cook different foods like meat, fish and vegetables.
The document discusses the history and process of sous vide cooking, including its origins in the 1700s, development in the 1960s, and popularity among chefs today. It also outlines the key equipment used in sous vide cooking like vacuum sealers and immersion circulators. Finally, it provides examples of how sous vide can be used to cook different foods like vegetables, fish, and meat.
Sous vide is a method of cooking food sealed in plastic bags in a water bath at a precise low temperature for longer than conventional cooking. It results in food that is evenly cooked without overcooking and retains moisture. Advantages include convenience, maintaining taste and quality, and reducing risk of contamination. However, it requires careful control and hygienic practices to prevent the growth of Clostridium botulinum bacteria which can produce a deadly toxin. Sous vide shows potential for preserving seafood and extending its shelf life while enhancing its nutritional qualities.
This document provides an overview of sous vide cooking, including:
- Sous vide involves vacuum sealing foods and cooking them in water baths at precise temperatures to achieve consistent results.
- It allows for longer cook times that break down connective tissues while retaining moisture.
- Popular methods are cook-chill, where food is cooked and chilled for later reheating, and direct-serve, where sealed food is cooked and served.
This document provides guidelines for safe sous vide cooking. It discusses important food safety considerations when vacuum sealing and cooking food at low temperatures, including preventing bacterial growth. Key steps include properly preparing ingredients, vacuum sealing in single layers, precisely cooking to required temperatures and times to eliminate pathogens, rapidly chilling cooked food, and properly storing and reheating food. Special care must be taken for highly susceptible groups.
This document provides an introduction to sous-vide cooking technology. It explains that sous-vide involves vacuum sealing foods in plastic bags and cooking them in a water bath at precise temperatures. This allows for extended shelf life of up to 3 weeks when stored chilled. The key principles are using heat-resistant packaging to prevent contamination and oxidation, vacuum sealing to remove air, and low-temperature cooking. The process involves preparation, packaging, vacuum sealing, pasteurization at 70-80°C, rapid chilling, storage, reheating and serving. Sous-vide retains flavor, texture and nutrients better than conventional cooking but requires strict control and hygienic practices.
The document describes RATIONAL's SelfCookingCenter® whitefficiency®, a combi-steamer. It highlights key benefits such as using up to 30% less resources while maintaining food quality. RATIONAL aims to be the most innovative problem solver for commercial kitchens by focusing on efficiency and customer satisfaction. The SelfCookingCenter® whitefficiency® replaces multiple appliances and cooks a variety of foods perfectly through features like SelfCookingControl® and HiDensityControl®.
Kitchen planning involves allocating space for equipment based on needs and traffic flows. Equipment is selected based on the menu to minimize steps for staff. There are trends toward more efficient equipment like combination ovens that use less energy and integrate functions. Selecting equipment considers menu items, volume, and speed of service while ensuring efficiency and sustainability.
The document discusses the history and process of sous vide cooking, including its development from the 1700s to modern use in restaurants and food production. Key aspects of sous vide include vacuum sealing foods and precisely cooking them in a water bath at a controlled temperature. The document also provides examples of how sous vide can be used to cook different foods like meat, fish and vegetables.
The document discusses the history and process of sous vide cooking, including its origins in the 1700s, development in the 1960s, and popularity among chefs today. It also outlines the key equipment used in sous vide cooking like vacuum sealers and immersion circulators. Finally, it provides examples of how sous vide can be used to cook different foods like vegetables, fish, and meat.
Sous vide is a method of cooking food sealed in plastic bags in a water bath at a precise low temperature for longer than conventional cooking. It results in food that is evenly cooked without overcooking and retains moisture. Advantages include convenience, maintaining taste and quality, and reducing risk of contamination. However, it requires careful control and hygienic practices to prevent the growth of Clostridium botulinum bacteria which can produce a deadly toxin. Sous vide shows potential for preserving seafood and extending its shelf life while enhancing its nutritional qualities.
This document provides information about the SERENO built-in oven collection from Whirlpool Italy. It describes the ovens' sleek designs, innovative technologies like 6th Sense that help ensure perfect cooking results, and energy efficient and sustainable features. The document highlights the ovens' various cooking functions and easy cleaning features, noting they make home cooking simple while producing gourmet dishes.
This document discusses various cooking methods:
- Boiling involves cooking in liquid at temperatures up to 1000°C and includes methods like rolling boil, simmering, and blanching.
- Poaching involves cooking gently in a minimum amount of liquid below boiling point.
- Steaming involves cooking with steam using containers with air holes, retaining nutrients.
- Stewing involves simmering solid food in a minimum amount of liquid for a long time with a covered lid.
- Braising involves first browning meat in fat then simmering in liquid.
- Roasting involves cooking meat or other foods in direct heat or with charcoal and fat, including methods like spit roasting or pot roasting.
-
This document discusses cook-chill catering systems. It explains that cook-chill involves conventionally cooking food, rapidly chilling it below 4°C, storing or transporting it chilled between 0-3°C, and reheating it just before serving. Food is blast chilled after cooking for rapid cooling. When reheated properly in specialized equipment, chilled foods can be regenerated without becoming overcooked on the outside or staying cold in the center. Large centralized production units function like factories to produce chilled foods that are then stored and regenerated in satellite kitchens as needed.
The document summarizes various cooking methods including conduction, convection and radiation as forms of heat transfer. It then describes different moist and dry cooking techniques such as blanching, poaching, boiling, steaming, braising, stewing, poeling, sauteing, frying, baking, grilling, roasting and microwave cooking. For each method it provides details on equipment used, temperature ranges, and examples of foods commonly cooked with that technique.
This document summarizes a presentation on pre-dough technologies for making bread. It discusses various types of pre-doughs including those made with bacteria like sourdough, those made with thermal processes, and those made with yeast. Examples of each type are provided. The document also explores the properties pre-doughs can impart to bread like taste, aroma, texture and shelf life. Specific pre-dough making processes are outlined along with their effects on dough and bread characteristics.
This document provides information about various types of commercial kitchen equipment used to prepare large quantities of food, including ranges, ovens, broilers, grills, deep fryers, tilting skillets, steam-jacketed kettles, steam cookers, mixers, food cutters, slicers, and food processors. It describes the basic functions and operation of these pieces of equipment, and provides some dos and don'ts for safely using each type.
Using standardized recipes provides several key benefits for school foodservice operations, including consistent food quality and nutrient content, predictable yields, customer satisfaction, cost control, and successful completion of regulatory reviews. The recipe standardization process involves three main phases - recipe verification, product evaluation, and quantity adjustment. During recipe verification, the recipe is reviewed in detail, prepared, the yield is verified, and any changes are recorded. This helps ensure the recipe can be consistently prepared and will meet the operation's needs.
The document discusses standardized recipes and how they are formatted. Standardized recipes include a list of ingredients in the order they are used, the amount of each ingredient, the yield or number of servings, temperature and equipment details, step-by-step directions, optional nutrition information, and two systems of measurement - customary and metric. It also covers volume as a measurement of space ingredients take up, ingredients measured by weight or count, using kitchen scales, and how to convert recipes by determining a conversion factor to increase or decrease the yield.
Bake 12 regular sized muffins, cupcakes, or cheesecake cups with this set of two, 6-cavity pans. The nonstick coating releases contents easily for effortless cleaning.
This document describes various types of food service equipment used in commercial kitchens, including ovens, ranges, griddles, broilers, steamers, fryers, tilting pans, mixers, cutters, slicers, and food processors. It provides details on the functions and advantages of convection ovens, combo-ovens, microwave ovens, reconstituting ovens, steam jackets kettles, and various cooking and food preparation appliances used for mass food production.
This document discusses plans to introduce sous-vide cooking to employees in Silicon Valley. It aims to target the 250,000 employees of 25 major companies in the first year by partnering with cafeterias to offer sous-vide meals. The goal is to expand to 650,000 customers in the Valley within 5 years. The document outlines market research showing demand for high quality, convenient ready meals and profiles the target customer as a busy professional interested in health and nutrition.
The document discusses three types of cold food production equipment: cook-chill, cook-freeze, and vacuum cooking. Cook-chill involves partially cooking and rapidly chilling foods to be stored for up to 5 days. Cook-freeze allows for longer storage through freezing, but requires more energy. Vacuum cooking allows for partial sous vide cooking at home or small restaurants by sealing foods in bags under partial vacuum for later reheating.
This document discusses the importance of workflow and planning in a commercial kitchen setting. It outlines several key aspects of establishing workflow including:
1) Dividing the kitchen into different work areas to allow for the smooth preparation and plating of food.
2) Breaking down recipes into tasks with a logical sequence and assigned timing to ensure efficient preparation.
3) Delegating tasks to staff based on their strengths and communicating the workflow plan to keep the team organized and working towards common goals.
This document discusses Gelato Secrets' approach to "Eating Consciously" which focuses on providing food that is GOOD (high quality, healthy, and flavorful), CLEAN (produced without harming the environment), and FAIR (accessible prices for consumers and fair treatment of producers). Gelato Secrets uses only fresh, natural ingredients without artificial flavors, colors, or additives. They prioritize local ingredients to support local farmers and the environment. Their goals include conducting cleaner business operations, educating staff, and inspiring positive change in the community.
This document provides a list and brief descriptions of equipment used for bulk cooking. It includes large-scale cooking appliances like brat pans, steam jacket kettles, gas burners, ovens, convection ovens, deep fat fryers, high pressure steamers, as well as smaller appliances for tasks like vegetable washing, citrus juicing, potato and onion peeling, grinding spices, sheeting dough, chilling/freezing food, and grilling sandwiches. Images and websites are provided for additional information on each piece of equipment.
All about onions - Gills Onions: Sustainability, Zero Waste, Food Industry, Food Safety, Energy , Recycling, Green, Geela Awards, MC Donald\\\\’s, Onions, Fresh Cut, Innovation, Climate Registry, American Council of Engineering Companies, Green California Leadership Awards, Green California, Dirty Jobs, Energy Solutions Center
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on December 13, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
In this slide I explain the broiler management. if you consider and understand it easily then you can increase your productivity / profit in a very good way.
thanks.
Functional Foods LLC is a plant-based food company that produces vegan meat, chick'n, tuna and other products using natural ingredients. The company has FDA and ISO certified facilities in India and plans to acquire a facility in the Netherlands. VegaBytz offers a variety of ready-to-eat vegan combo meals and curries that have a 12-18 month shelf life and are targeting both domestic and global markets through distribution partners. The products use premium plant-based ingredients and have received awards and approvals.
El documento describe el proceso de elaboración de jabones. Explica que los jabones se producen a través de una reacción química llamada saponificación donde se hierve grasa y se añade sosa caustica, produciendo jabón y glicerina. También discute brevemente la historia del jabón y cómo se usaban plantas con propiedades jabonosas en México prehispánico para lavar la ropa.
This document provides information about the SERENO built-in oven collection from Whirlpool Italy. It describes the ovens' sleek designs, innovative technologies like 6th Sense that help ensure perfect cooking results, and energy efficient and sustainable features. The document highlights the ovens' various cooking functions and easy cleaning features, noting they make home cooking simple while producing gourmet dishes.
This document discusses various cooking methods:
- Boiling involves cooking in liquid at temperatures up to 1000°C and includes methods like rolling boil, simmering, and blanching.
- Poaching involves cooking gently in a minimum amount of liquid below boiling point.
- Steaming involves cooking with steam using containers with air holes, retaining nutrients.
- Stewing involves simmering solid food in a minimum amount of liquid for a long time with a covered lid.
- Braising involves first browning meat in fat then simmering in liquid.
- Roasting involves cooking meat or other foods in direct heat or with charcoal and fat, including methods like spit roasting or pot roasting.
-
This document discusses cook-chill catering systems. It explains that cook-chill involves conventionally cooking food, rapidly chilling it below 4°C, storing or transporting it chilled between 0-3°C, and reheating it just before serving. Food is blast chilled after cooking for rapid cooling. When reheated properly in specialized equipment, chilled foods can be regenerated without becoming overcooked on the outside or staying cold in the center. Large centralized production units function like factories to produce chilled foods that are then stored and regenerated in satellite kitchens as needed.
The document summarizes various cooking methods including conduction, convection and radiation as forms of heat transfer. It then describes different moist and dry cooking techniques such as blanching, poaching, boiling, steaming, braising, stewing, poeling, sauteing, frying, baking, grilling, roasting and microwave cooking. For each method it provides details on equipment used, temperature ranges, and examples of foods commonly cooked with that technique.
This document summarizes a presentation on pre-dough technologies for making bread. It discusses various types of pre-doughs including those made with bacteria like sourdough, those made with thermal processes, and those made with yeast. Examples of each type are provided. The document also explores the properties pre-doughs can impart to bread like taste, aroma, texture and shelf life. Specific pre-dough making processes are outlined along with their effects on dough and bread characteristics.
This document provides information about various types of commercial kitchen equipment used to prepare large quantities of food, including ranges, ovens, broilers, grills, deep fryers, tilting skillets, steam-jacketed kettles, steam cookers, mixers, food cutters, slicers, and food processors. It describes the basic functions and operation of these pieces of equipment, and provides some dos and don'ts for safely using each type.
Using standardized recipes provides several key benefits for school foodservice operations, including consistent food quality and nutrient content, predictable yields, customer satisfaction, cost control, and successful completion of regulatory reviews. The recipe standardization process involves three main phases - recipe verification, product evaluation, and quantity adjustment. During recipe verification, the recipe is reviewed in detail, prepared, the yield is verified, and any changes are recorded. This helps ensure the recipe can be consistently prepared and will meet the operation's needs.
The document discusses standardized recipes and how they are formatted. Standardized recipes include a list of ingredients in the order they are used, the amount of each ingredient, the yield or number of servings, temperature and equipment details, step-by-step directions, optional nutrition information, and two systems of measurement - customary and metric. It also covers volume as a measurement of space ingredients take up, ingredients measured by weight or count, using kitchen scales, and how to convert recipes by determining a conversion factor to increase or decrease the yield.
Bake 12 regular sized muffins, cupcakes, or cheesecake cups with this set of two, 6-cavity pans. The nonstick coating releases contents easily for effortless cleaning.
This document describes various types of food service equipment used in commercial kitchens, including ovens, ranges, griddles, broilers, steamers, fryers, tilting pans, mixers, cutters, slicers, and food processors. It provides details on the functions and advantages of convection ovens, combo-ovens, microwave ovens, reconstituting ovens, steam jackets kettles, and various cooking and food preparation appliances used for mass food production.
This document discusses plans to introduce sous-vide cooking to employees in Silicon Valley. It aims to target the 250,000 employees of 25 major companies in the first year by partnering with cafeterias to offer sous-vide meals. The goal is to expand to 650,000 customers in the Valley within 5 years. The document outlines market research showing demand for high quality, convenient ready meals and profiles the target customer as a busy professional interested in health and nutrition.
The document discusses three types of cold food production equipment: cook-chill, cook-freeze, and vacuum cooking. Cook-chill involves partially cooking and rapidly chilling foods to be stored for up to 5 days. Cook-freeze allows for longer storage through freezing, but requires more energy. Vacuum cooking allows for partial sous vide cooking at home or small restaurants by sealing foods in bags under partial vacuum for later reheating.
This document discusses the importance of workflow and planning in a commercial kitchen setting. It outlines several key aspects of establishing workflow including:
1) Dividing the kitchen into different work areas to allow for the smooth preparation and plating of food.
2) Breaking down recipes into tasks with a logical sequence and assigned timing to ensure efficient preparation.
3) Delegating tasks to staff based on their strengths and communicating the workflow plan to keep the team organized and working towards common goals.
This document discusses Gelato Secrets' approach to "Eating Consciously" which focuses on providing food that is GOOD (high quality, healthy, and flavorful), CLEAN (produced without harming the environment), and FAIR (accessible prices for consumers and fair treatment of producers). Gelato Secrets uses only fresh, natural ingredients without artificial flavors, colors, or additives. They prioritize local ingredients to support local farmers and the environment. Their goals include conducting cleaner business operations, educating staff, and inspiring positive change in the community.
This document provides a list and brief descriptions of equipment used for bulk cooking. It includes large-scale cooking appliances like brat pans, steam jacket kettles, gas burners, ovens, convection ovens, deep fat fryers, high pressure steamers, as well as smaller appliances for tasks like vegetable washing, citrus juicing, potato and onion peeling, grinding spices, sheeting dough, chilling/freezing food, and grilling sandwiches. Images and websites are provided for additional information on each piece of equipment.
All about onions - Gills Onions: Sustainability, Zero Waste, Food Industry, Food Safety, Energy , Recycling, Green, Geela Awards, MC Donald\\\\’s, Onions, Fresh Cut, Innovation, Climate Registry, American Council of Engineering Companies, Green California Leadership Awards, Green California, Dirty Jobs, Energy Solutions Center
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on December 13, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
In this slide I explain the broiler management. if you consider and understand it easily then you can increase your productivity / profit in a very good way.
thanks.
Functional Foods LLC is a plant-based food company that produces vegan meat, chick'n, tuna and other products using natural ingredients. The company has FDA and ISO certified facilities in India and plans to acquire a facility in the Netherlands. VegaBytz offers a variety of ready-to-eat vegan combo meals and curries that have a 12-18 month shelf life and are targeting both domestic and global markets through distribution partners. The products use premium plant-based ingredients and have received awards and approvals.
El documento describe el proceso de elaboración de jabones. Explica que los jabones se producen a través de una reacción química llamada saponificación donde se hierve grasa y se añade sosa caustica, produciendo jabón y glicerina. También discute brevemente la historia del jabón y cómo se usaban plantas con propiedades jabonosas en México prehispánico para lavar la ropa.
Este documento describe diferentes estrategias de aprendizaje, incluyendo RA-P-RP (Respuesta Anterior - Pregunta - Respuesta Posterior), correlaciones y SQA (Qué Sé - Qué Quiero Saber - Qué Aprendí). RA-P-RP involucra responder una pregunta clave sobre un tema basado en conocimientos previos, leer sobre el tema, y luego responder preguntas posteriores. Correlaciones crea un diagrama que muestra la jerarquía de conceptos de un tema. SQA permite que los estudiantes verifiquen
South Korea has experienced significant socioeconomic, dietary, and health transitions in recent decades. As the country became more urbanized and industrialized beginning in the 1970s, physical activity levels decreased while consumption of animal proteins, fats, and calories increased. This nutritional transition contributed to rising obesity levels, with over 30% of adults overweight by 2013. However, Korea also exhibits the "Korean paradox" of high diabetes prevalence despite relatively low obesity. Religious and cultural traditions continue to influence the Korean diet, though their impact has diminished with social changes.
- Cheese pizza was the most popular entree for middle schools and high schools, likely because it was a consistent weekly option.
- Grilled cheese sandwiches and cheese quesadillas were served frequently but had higher waste percentages, indicating less popularity and a need to decrease quantities.
- Some entrees like beef chili with tortilla chips and BBQ chicken with red beans and rice showed high consumption rates with little waste, suggesting increasing their frequency and volume.
- Preferences varied between different grade levels, so tracking multiple schools provides a more complete understanding of trends. Improving data collection methods could enhance results.
The document summarizes a Cal Dining Operations project to adjust a Spanish-style fish recipe to make it more sustainable and environmentally friendly. The group replaced tilapia with tofu, pineapple with locally available grapefruits, and canola oil with a blend of canola and olive oil. This made the recipe fully vegan, more sustainable, and cheaper to produce. The document then discusses the purchasing, receiving, production, and equipment used by Cal Dining, noting they aim to source ingredients locally and sustainably. It evaluates keeping the flattop equipment due to its versatility, though notes the need for regular cleaning due to carbon buildup during cooking.
Este documento presenta los signos vitales normales en humanos como la frecuencia cardíaca, tensión arterial y temperatura. También describe el shock como una disminución generalizada de la perfusión celular que causa falta de oxígeno y clasifica el shock en hipovolémico, distributivo y cardiogénico. Finalmente, enumera los signos y síntomas del shock y recomienda medidas de manejo como identificar y tratar la causa, controlar hemorragias, mejorar la circulación y la respiración, y mantener el calor corporal.
Erol Sabadosh is a British DJ based in New York who has had residencies at various clubs and hotels around the world, playing alongside famous artists. He has remixed songs for Rihanna, Angel, We Were Evergreen, and Little Daylight. As of 2016, Erol lives in New York City where he regularly DJs at top clubs and has signed tracks to the label Trax Records.
Nam nuang is a Vietnamese grilled pork sausage or meatball that is a popular snack or main dish. It originated in Nha Trang, Vietnam. The recipe calls for grinding half a kilo of pork with 250g of ground pork, 1 tbsp of flour, 2 tbsp of sauce, 1 tbsp of pepper, and 1 tbsp of minced garlic. The ingredients are mixed together and formed into balls or sausages before being grilled. It is often served with a sauce made from rice, green beans, onions, peppers, garlic, soy sauce, sugar, salt, and black pepper. Dangnamnuang restaurant in Nong Khai, Thailand is recommended for its nam nuang dish.
Este documento lista y brinda breves descripciones de los equipos de fútbol más ganadores de Ecuador: Barcelona, Liga de Quito, Nacional, Emelec y Universidad Católica. Proporciona detalles como las fechas de fundación de cada equipo y sus sedes principales.
Sampling became a popular technique in music where portions of existing songs are reused or recycled in new songs. Artists like Doug E Fresh, Notorious BIG, Amy Winehouse, and Miley Cyrus have incorporated sampling into their hit songs. Today, sampling is a widely used practice that has significantly impacted and changed the music industry.
ANKEN is a comprehensive real estate development company creating sustainable and memorable destinations in Shanghai.
安垦是一家综合性的创新型房地产开发公司,通过坚持可持续性发展在上海创建令人难忘的目的地。
1) Damián se está escondiendo en Chile y planea someterse a una cirugía plástica para cambiar su rostro y evadir a las autoridades. 2) Alguien le dio un "chivatazo" a las autoridades sobre su ubicación. 3) Sus enemigos, los Alarcón, lo localizaron y se dirigían a atacarlo, por lo que tuvo que huir apresuradamente.
This document provides an overview of abdominopelvic trauma, including:
- Brief anatomy of the abdominal cavity and classification of injuries
- Approach to patients involving primary and secondary surveys, history, exams, investigations like ultrasound, CT scans, and laparoscopy
- Management of injuries depending on stability, including conservative approaches like observation for stable patients and operative exploration for unstable patients
- Specific discussions of injuries to abdominal wall, solid organs like liver and spleen, hollow viscous, vascular structures, and retroperitoneum
The document outlines various policies, principles, and techniques for culinary students and chefs. It discusses proper uniform and attendance policies, the ten commandments for chefs emphasizing punctuality and sanitation, the seven HACCP principles for food safety, mise en place and preparation techniques, knife safety and types, heat transfer methods, common vegetable cuts, and cooking methods including boiling and simmering.
The document discusses several topics related to culinary arts including classroom policies, HACCP food safety principles, mise en place, knife cuts, cooking methods, and boiling versus simmering. Classroom policies require proper uniform and attendance. HACCP identifies seven principles for food safety including critical control points. Mise en place means having all ingredients prepared beforehand. Different knife cuts are used for various vegetable shapes. Cooking methods involve heat transfer and moisture levels. Boiling is faster than simmering due to more liquid movement.
Week 10 Food And Beverage Production Methods 2 2552Pavit Tansakul
The document describes various food and beverage production methods. It discusses the goals of food production from the customer's perspective and obstacles to meeting those goals. It then outlines several solutions to those obstacles, including separating production into steps, final cooking close to service, reusing unused items, and maintaining quality. The document also explains different food production systems like centralized production and cook-chill/cook-freeze methods. It provides details on classic kitchen organization and sous vide production. Finally, it categorizes beverage production into raw, semi-prepared, and fully prepared methods.
Week 10 Food And Beverage Production Methods 3 2552Pavit Tansakul
This document provides an overview of food and beverage production methods. It describes the goal of food production from the customer's perspective and discusses obstacles like limited eating time. Centralized production methods that separate production and service are presented, including cook-chill and cook-freeze which preserve quality through temperature control. Sous vide packaging and traditional partie systems are also covered. Finally, beverage production categories like raw, semi-prepared, and fully prepared drinks are defined.
Organic Kitchen provides organic and healthy meals prepared according to high standards of quality and hygiene. It aims to promote organic lifestyles and healthy living. The kitchen ensures food is made only from organic ingredients and is pesticide-free. Various foods like meals, snacks and beverages are prepared using techniques to maximize nutrition retention like short cooking times. The facilities and processes are designed with a focus on hygiene, safety and preserving nutrients in the food.
This document discusses proper recipe management for catering businesses. It covers topics such as tracking costs, understanding different types of recipes, maintaining consistency, and using a database system. Maintaining accurate recipes is important for consistency, pricing, purchasing, and forecasting trends. The document also provides examples of food cost percentages and how to calculate food costs and yields based on ingredients and expected losses.
The document discusses proper food preparation techniques and maintaining kitchen hygiene. It provides guidelines for writing recipes with accurate ingredient measurements and cooking instructions. Various cooking methods are described like boiling, frying, baking, etc. along with their appropriate temperatures. The importance of using proper equipment and fresh ingredients is emphasized. Finally, tips are given for adopting carefulness in cooking like minimizing vitamin loss, avoiding cross-contamination, and keeping a clean kitchen.
This document provides information on high pressure processing (HPP) technology. It discusses how HPP can maintain flavor and nutrition while extending the shelf life of foods without using heat or preservatives. Various applications of HPP for juices, meats, seafood, fruits and ready-to-eat products are described. HPP uses high water pressure to inactivate microorganisms and extend shelf life while keeping foods fresh-tasting and preserving their original qualities and nutritional value.
The document summarizes an exploratory strategy discussion between two companies. It introduces the family-owned meat processing company, describing its facilities, products including bacon, sandwiches and fully cooked meats, and areas of expertise like food safety, manufacturing capabilities, and insight-driven culinary development. Trends in convenience, bold flavors, and health are discussed. The company's new facility and expanded product platform utilizing technologies like sous vide are presented, along with the benefits of sous vide for food service and home use.
This document provides guidance on food safety best practices related to preparation, cooking, cooling, reheating, and donating food. It discusses topics like allowed food additives, minimum cooking temperatures, proper cooling methods, and consumer advisory requirements. The document emphasizes that following food safety guidelines is important to limit bacterial growth and prevent foodborne illness, especially in highly susceptible populations.
This document discusses various cooking methods, their advantages and disadvantages. It describes boiling, steaming, stewing, pressure cooking, baking, roasting, toasting, grilling, frying, air fryer cooking, solar cooking, and microwave cooking. Each method heats and cooks food in a different way such as using water, steam, dry heat or electromagnetic waves. The summary highlights the key aspects of different cooking techniques.
This document discusses various food processing methods used to preserve foods, including heat processing, freezing, canning, drying, and refrigeration. Heat processing methods like blanching, pasteurization, and sterilization are used to destroy microorganisms and enzymes through conduction, convection, or radiation heating. Canning provides commercial sterility through retort processing. Freezing and refrigeration extend shelf life by slowing microbial growth and chemical reactions through reducing temperature. Drying foods through reducing water activity also prevents spoilage. Each method aims to preserve sensory and nutritive properties while ensuring safety.
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
Food preparation is a tedious process that requires thorough planning and organizing of tools, equipment, and ingredients. It involves preparing tools and equipment, assembling and preparing ingredients, planning work processes, and allotting time for tasks. Proper food preparation is important to meet customer taste standards and minimize food waste. Maintaining a clean kitchen is also essential for food safety and complying with health regulations. Regular cleaning and sanitizing of surfaces and equipment is needed to reduce germ levels. Advanced planning can help reduce the time spent on cleaning.
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Food processing and preservation techniques allow foods to be stored and consumed year-round around the world. Early techniques like drying, salting, sugaring, and pickling were primitive but allowed some foods to be preserved. Modern refrigeration and freezing are now the most common preservation methods, allowing up to 85% of foods to be refrigerated. Other key processing techniques include canning, dehydration, irradiation, blanching, and the addition of chemical preservatives like salt. Combination or "hurdle" processing uses mild applications of multiple preservation methods to eliminate spoilage microorganisms.
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This document provides an overview of the history and trends of food preservation and processing. It discusses early primitive methods like drying, salting, sugaring and pickling. It then outlines the development of more advanced techniques like refrigeration, heating/canning, dehydration, irradiation, blanching, vacuum packaging, and the use of chemicals and additives. A variety of common food processing methods are defined, like fermentation, canning, dehydration, irradiation and blanching, along with their advantages and disadvantages.
Similar to Droge, Liu, Zhan, Zhang_Cal Dining Project (20)
2. Introduction
Cal Dining Facility
● Green and Organic Certified
● 4 dining commons
● More about CKC
Background on menu item
● From Fish Tilapia with
Pineapple Habanero Salsa to
Tofu with Grapefruit Habanero
Salsa
3. Adapting the menu item
1. Fish Tilapia to Marinated Tofu
Plant-based; rich in protein; chewy texture
2. Pineapple to Grapefruit
Seasonality and Sustainability
3. Canola oil to GMO free 80:20 Canola: Olive oil
GMO free; Stronger in flavor; Lower smoke points;
5. Purchasing Process
1. Forecasting → most important way to reduce
food waste
2. Eatec, the time-saving, extremely efficient
system to streamline the purchasing process
7. Receiving
Eatec is an integral part of this
process as well!
Vendors:
Tofu vs. Tilapia
Grapefruit vs. Pineapple
Oil, pepper, salt
8. Storage of our Recipe Items
Onions with the dry storage
Tofu in the grab and go fridge on the top shelf →
doesn’t leak!
Habaneros in the freezer → unique way to reduce food
waste
Ergonomics and Efficiency of the Kitchen
Meat freezer is closest to the loading dock
Grab and go fridge (tofu and fruits) is closest to service
area
9. Production
Recipe adjusting and standardization - a key step for cooking with
consistent quality, nutrient content and costs.
1. Tried out 8 servings
2. Scaled up to 64 servings
3. Created a standardized recipe with help from Prep List
4. Accurate estimation of ingredients needed
10.
11. Critical control points for food quality and safety
Tofu - TCS food - HACCP
Receiving: clean and dry container, completely sealed tofu package
Storing: below 41°F
Preparing: < 4hr without time and temperature control
Using sanitizer bucket and clean towels
12. Hands on experience in production
Divided into two parts and cooked them simultaneously - Grilled tofu + Grapefruit salsa
Time saving: used ~1hr in total
Preparing ingredients and tools: ~10min
Preheating flattop: ~15min
Searing tofu: ~20min Preparing and mixing salsa: ~15min
Garnishing: ~15min
Could be more efficient after we practice more
13.
14.
15. Equipment and kitchen layout overview
Location of the flattop:
Outside of the kitchen, close to the serving
countertop
Short distance between the production
area and the service area
Enhanced the efficiency of production
flow & guaranteed the safety and quality of food
16. Equipment - flattop
Flattop: a gas-fired appliance that uses a circulating heating technology under a
piece of steel to create a cooking surface with evenly distributed heat.
Brand: Viking Model Number: Not Found Estimated Price: ~$2500
Utilization & Frequency : Breakfast Everyday(Omelette,Toast), Dinner Every Other
day(Chicken, Steak).
Maintenance: Cleaning, lubricating, calibration
Environmental Cost: Produce smoke
17. Analysis of equipment - flattop
Pros:
Versatility: different cooking forms - grilling, roasting, pan-frying, baking, etc.
Efficiency: large surface area, heating up in 10-15min
Convenience: non-sticking surface, reducing food waste from handling loss
Cons:
Using many times → Carbon accumulation → temperature inaccuracy → calibration of
temperature every time
Replacement?
Steamer - no smoke, but much lower efficiency and versatility
19. Service
Marketing
1. Post menu item on Facebook
2. Nice display of menu item
3. Food Label
--"Grilled Tofu with Grapefruit Salsa"
--Plant-based,healthy, vegetarian,and
sustainable option
--List of recipe ingredients ?
20. Service
Sanitation of Service Procedures
Tofu is TCS food
1. Cutting board and knives
sanitizing
2. Warmer cabinet
3. Heat lamps
4. Tongs
21. Service
Sample size = Half serving size
1.5oz tofu 3oz tofu
1. Too small to hold Salsa
2. Slow consumption
Change back to normal serving size!
23. Service
What if our menu item becomes a staple menu item?
--Change purchasing patterns → order Hodo Soy Tofu more frequently
--Chefs training for new recipe item
--Challenges
1. Acceptance of students
2. Food Safety
24. Conclusion
Recipe adaptation → purchasing → producing → serving =
very extensive, time-consuming process
Transforming a primarily animal-protein based menu to a
plant-friendly one requires education and marketing to
encourage customer preference change
Process was very informative and our Chef was extremely
helpful!
Forecasting is done using excel spreadsheets to determine which items are the most popular on any given day at any given time, but in a dining hall this is a difficult process as the consumer-base is constantly changing
Eatec is the most efficient database as it allows managers to input all standardized recipes, determines which ingredients are needed for the recipe, what ingredients are currently on-hand and what needs to be ordered, and calculates the cost of the recipe. This is the perpetual inventory system as it knows what is always on-hand, but there is always room for error. Cal Dining → physical inventory once a month
Why? Tofu is cheaper than fish! Grapefruit is cheaper than pineapple!
Eatec sends the vendors an order and they bring invoice to compare
Cal Dining strives for sustainability, so the Tilapia is from a supplier that falls on the good/best list of the Monterey Bay Aquarium Seafood Watch Guide BUT Tofu is from Hodo Soy, an Oakland-based supplier! Hyperlocal
Pineapple and Grapefruit are both from Daylight foods!
Oil, salt, and pepper from BiRite Distributors
The layout of the Clark Kerr kitchen was somewhat confusing → the citrus was in the fridge with the tofu, but the grapefruit wasn’t in the box with the other citrus
There were two refrigerators → one next to the service and the other next to the freezer
The one closest to the service had the easy grab and go fruits and tofu
The one next to the freezer had prepared produce and proteins marinatining
The freezer was the closest to the loading dock as the meat orders are the most heavy, which reduces the risk of harming the workers and creates an efficient work place.
shuhan
Cici
After doing some research by ourselves and discussing with Chef Daniel
Emily: Viking no longer manufactures the original Flat Top, CKC has had this flat top for the past 10 years and needs an update for greater energy efficiency
1. Marketing played an important role in engaging students to try our new item.
2. Chef Daniel helped us post our menu item on CalDining Facebook and we shared the post via our personal social media.
3. When we were ready to serve students, we put a label with name and picture and a very nice display next to samples.
4. We told students that we transformed "Grilled Fish with Pineapple Salsa" to "Grilled Tofu with Grapefruit Salsa", which was a healthy, sustainable, and vegetarian option.
5. But we didn’t put a list of ingredients in the food label. We noticed that several students asked questions about the ingredients.
6. So we realized that providing a list of recipe ingredients is necessary for those who had special dietary needs or food allergy, especially when you are introducing a new menu item.
7. Tofu was TCS food and required strict control during production and service processes.
8. We cleaned our cutting boards and knives with sanitizer before and after preparing grilled tofu.
9. We displayed our samples in clean trays under heat lamps with clean tongs.
10. When we started cooking tofu we grilled a great amount of tofu at one time to save energy. But Chef Daniel pointed out that preparing a lot was not appropriate because consumption might not be fast and the excess would be out of temperature control.
11. So we decided to put excess tofu in a warmer cabinet.
12. In our sample test, we tried to make sample size a very nice bite for students. We made sample size half of our serving size.
13. However, we found that our sample size was too small to hold salsa especially we have grape tomato in the salsa. Another problem is we had many tofu leftovers. So we decided to keep its original serving size to improve the overall appearance and boost consumption.
75% of our consumers expressed interest in eating a full-serving!
14. 75% of our consumers expressed interest in eating a full-serving!
15. Some of the negative comments were that the product was “too spicy” or could use a “better texture.” Doesn’t like fish.
16. Customers were open to tasting a unique dish and gave thoughtful, honest feedback.
17. Overall, our adaptation was a success.
18. What if our menu item becomes a staple item in the future? Since Cal Dining feeds thousands of students everyday, taking a new staple menu item requires a lot of labor, training, and marketing techniques.
19. Firstly, Cal Dining would have to change their purchasing patterns and order Soy Tofu more frequently
20. Secondly, Chefs would need training to learn a new recipe item,
21. As we mentioned before, acceptance of students and food safety issue such as food allergy concern are challenges we are facing.
22. But the pros outweigh the cons!
I don’t think budget will be an issue since our dish is less expensive than the original tilapia dish! I think food safety would be a larger issue than this since soy allergies are huge
But the pros outweigh the cons!