The Hospitality Suite is comprised of Foodservice Operations Management (FOM) and the Nutrition Care Management software systems.
Computrition software packages are available for a single workstation or in a client-server configuration for single-site or multiple-site operations.
The FOM system can be utilized in any setting where menu planning, purchasing, inventory, automatic order entry, production planning, recipe management, forecasting, costing and control, nutritional labeling, and/or automated HACCP capabilities are required.
FOM is offered at five increasing levels of functionality including RECIPE EXPRESS, MENU EXPRESS, EXPRESS, SELECT and PRO.
Recipe Express is a recipe management system that provides recipe quantification, cost reports and nutrient analysis.
february
Meat can be cooked in four basic ways.
A tough piece of meat can't be made tender by roasting.
3. Rub with salt, pepper and spices if desired.
6. It takes about 2 ½ hours to cook a 3-pound roast to medium.
When broiling, the heat source is above the meat; when grilling, the heat source is below the meat.
Cuts of meat like loin chops, rib steak, T-bone steak, porterhouse steak, and chicken pieces broil or grill well.
4. Place on grill or broiling pan.
Sauté meat or vegetables in water or broth instead of butter to cut fat.
Health Enhancing Foods Workshop
3. Changing consumer demographics and concerns -- such as the ageing 1960s 'baby boomers' becoming more affluent and reaching an age where they are more aware of taking better care of their bodies.
Marketing activity is driven by companies looking to differentiate brands; to achieve higher prices and margins; to extend their healthy eating proposition from removing 'negative' ingredient to adding 'positive' ingredients, and most importantly to grow their businesses and in some cases globally.
Sainsbury's see Functional Foods differently from Fortified Foods.
A recognised credible brand will also help to build the trust a consumer seeks.
However, companies should also be aware that there are opportunities to produce the health enhancing components to be added to other manufacturers products.
creativecooking
Learning Standard: Integrate knowledge, skills, and practices required for careers in food production and services.
1. Analyze career paths within the food production and food service industries.
2. Demonstrate food safety and sanitation procedures.
b) Student evaluation of peer presentations (teacher generated rubric) c) List appropriate questions for guest speaker.
Learning Standard: Demonstrate nutrition and wellness practices that enhance individual and family well being.
project instructions using web sites for research on calcium.
glass of milk, or a video on milk.
Students will use low fat baking substitute and substitute egg products to reduce total fat content.
Students will work in cooperative groups to analyze and suggest how this teen's diet might improve.
drxifdoc http://www.cdc.gov/nchs/data/nhanes/frequency/drxifdoc.pdf
food, interview, report, respondent, NHANES, intake, food code.
The objective of the dietary interview component is to obtain detailed dietary intake information from the NHANES examined sample.
The dietary intake data are used to estimate total intake of energy, nutrients, and non-nutrient food components from foods and beverages that were consumed during the 24-hour period prior to the interview (midnight to midnight).
The CADI screens include data entry screens, food probe information screens, and a post-recall questionnaire.
The interviewers also record administrative information about the interview such as the main respondent and language of the interview, and reliability and completeness of the data.
During the initial coding process, Westat coders assigned a 6-digit modified recipe food code and food description to modified recipe foods.
THHBKA01A http://www.boardofstudies.nsw.edu.au/syllabus_hsc/pdf_doc/hospitalityb/THHBKA01A.pdf
preparation, food, organise, equipment, THHBKA01A, according, ingredients.
This unit deals with the skills and knowledge required to organise and prepare foodstuffs for the kitchen.
It focuses on general food preparation techniques, and equates to the old unit THHBKA1A Organise Mise en Place and Prepare Food.
Ensure that equipment is clean before use, it is the correct type and size, and is safely assembled and ready for use.
Ingredients are identified correctly, according to standard recipes.
Context of assessment This unit may be assessed on or off-the-job, through practical demonstration on-the-job or in a simulated work place environment.
The focus of this general range will vary according to the sector in which the kitchen operates.
11_02 http://www.kidsregen.org/krrn/media/releases/11_02.pdf
healthy, recipe, kids, birthday cake, Rodale, photograph, food.
-- Kidsregen.org is no ordinary website so when it turns one year old, it won't be celebrating with an ordinary birthday cake.
Since it launched in November, 2001, kidsregen.org's fun, unique activities have helped hundreds of thousands of kids, parents and educators learn how to make a difference in the world by improving human and environmental health.
To thank them, kidsregen.org is giving away a free, downloadable birthday cake recipe, with a pumpkin filling that makes it perfect for celebrating the holiday season with family and friends.
Healthy, fun-to-make recipes are an important feature of kidsregen.org, which is aimed at children ages 7 to 13, their parents and educators.
delighten
customer, delightful, success, recipe, analyze, anticipate, expectations.
What makes a good recipe for Delightful Customer Service?
Perhaps the recipe for business success is an extension of the recipe of personal success.
The recipe for good customer service is very similar to that for a good torte, cake or cookie.
6. Study their actions, facial expressions, tone of voice, hand gestures and analyze what your interaction should be.
Absolutely, one of the most important steps is when you have completed what you said your were going to do, you need to ask the persons that you were doing it for if it was done satisfactorily and met their expectations.
Lastly, you need to hear their response, analyze what they told you and make changes in your behavior to be a better position in the future to anticipate the expectations of the customer.
sample-LAFO http://www.chalkface.com/pdfs/sample-LAFO.pdf
students, food, Teachers Notes, design, pack, lesson, preparation.
Low-ability Activities for GCSE D&T: Food provides students with easily accessible activities to help them deal with the more difficult aspects of the Design and Technology Food course at Key Stage 4.
You can use this pack with below-average ability Key Stage 4 students prepearing for the Design and Technology Food GCSE, or special groups following short courses or the Certificate of Achievement in the Food areas.
The Teachers Notes opposite each worksheet give the page s aims, preparation needed, classroom management advice, differentiation possibilities, answers and extension activities.
They offer suggestions on preparation, running the lesson and follow-up work, and could form the basis of in-service training prior to using the pack.
hhg_41 http://www.impactmagazine.ca/editorial/impact_nov4_02/hhg_41.pdf
recipe, fresh, healthy, food, Cook, low-fat, cookbook.
A cookbook wrapped up with some ingredients for a recipe is always appreciated!.
With 250 recipes and helpful hints for low-fat baking.
Fit to Cook, by Denise Hamilton A full meal deal: low-fat delicious recipes following Canada's Food Guide, a healthy lifestyle plan, a basic fitness program, plus shopping lists!
High Plains: The Joy of Alberta Cuisine, by Cinda Chavich A celebration of local food, fresh from the Alberta landscape.
Double Dishing, a Collaboration of Nine Dishing Calgary Women Cooks and Chefs Tips, tales, and techniques with simple recipes and an entertaining look into the kitchens of nine women who do know how to dish!
FoodandNutritionIIStandards
food, standard, national standard, nutrition, techniques, skills, preparation.
FOOD AND NUTRITION II (Food for Life) (.5 credit) This course is designed for students who are interested in understanding the principles of nutrition and food preparation.
NOTE: Food preparation techniques should be integrated throughout the course and related to all sections of study.
NOTE: This standard is a review of the management, safety and sanitation skills obtained in Food and Nutrition I, standards 1 and 2.
Plan meals for at least one day following the food guide pyramid.
Students will practice consumerism skills related to food.
Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.
98_fall
cheese, food, Canadian Cheese, teeth, Edmonton, Alberta, healthful.
Real Whipping Cream -- it's the easy way to make good food better, especially for family gatherings or special dinners.
Freshly whipped cream is a natural topping for pumpkin pie, gingerbread cake, fruit crisp, or any favorite fall dessert.
Cameo Craft Show & Sale: Once again, Alberta Milk Producers will sponsor the Tree of Life at the Cameo Craft Show in Edmonton, November 4-8, 1998.
Watch for the Great Canadian Cheese Festival, appearing in your local grocery store in October.
"Research has shown that cheese eaten alone or with a meal can help to keep your teeth healthy", according to Dr. Gordon Thompson of the Alberta Dental Association.
Dinosaurs.124 http://www.nutritionexplorations.org/pdf/educators/chef-combo/Dinosaurs.124.pdf
food, child, dinosaurs, canned fruits, vegetables, dip, carrots.
Your child visited the land of dinosaurs with Chef Combo.
He or she saw dinosaurs grazing on a favorite f ood: vegetables.
It includes tips that may help your child learn to enjoy veggies and fruits.
n Serve with dinosaur munchies like ''trees'' of broccoli, sticks of carrots, or other favorite vegg ies.
Food Safety Tip---Provide your child with a child-size portion of dip in his or her own bowl.
When you shop, skip the chips and candy, Pick canned fruits and vegetables---they're dandy!
Mix fresh or canned fruit with plain or vanilla yogurt.
Add grated carrots to meatloaf and hamburgers.
plasticforkdiaries_guide http://www.plasticforkdiaries.org/about/plasticforkdiaries_guide.pdf
food, kids, Plastic Fork Diaries, school, recipes, fruits, materials.
Plastic Fork Diaries presents an episodic tale of lunch and life at Stockinda Middle School.
As kids explore locations in the school, they learn about the characters: six middle-school students from diverse backgrounds.
They also discover interesting facts about food and nutrition.
To access the Plastic Fork Diaries site, go to the kids' area on your local PBS station's Web site, or type plasticforkdiaries.org in the Web browser address window.
Have them chart the number of fruits and vegetables they eat for three days using the reproducible Five-a-Day chart (page 32).
Have children check out the recipe for Tomato Appetizers in Recipes.
e_020_023 http://kiifc.kikkoman.co.jp/foodculture/pdf_03/e_020_023.pdf
shoyu, soy sauce, miso, characters, simmering, hishio, recipes.
In the previous issue of Food Culture, I noted that both liquid sho and unrefined sho were manufactured during the Heian period (794-1185); that the term sho was generally used to refer to unrefined sho; and that the use of liquid sho gradually declined.
Recipe books from various cooking schools indicate that by the mid-Muromachi period, miso was commonly used as an ingredient in simmered dishes and soups.
In addition, there was widespread use of tare-miso, or processed liquid miso extract, as a seasoning.
An entry in the same diary for August 24, 1582 uses different characters to refer to soy sauce.
Soy sauce is described as "a liquid used to season food, equivalent to vinegar but saltier.
