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CalDiningOperationsProject
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.
Droge, Liu, Zhan, Zhang_Cal Dining Project
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.
Report-5
- 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.
Nam nuang
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.
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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
Recommended
CalDiningOperationsProject
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.
Droge, Liu, Zhan, Zhang_Cal Dining Project
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.
Report-5
- 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.
Nam nuang
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.
Constructivismo
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
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