Food & Beverage
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Effect of Supplementation of Bambara Groundnut on the quality of biscuits
Biscuits are confectionery dried to very low moisture content. According to Fayemi (1981), biscuit is defined as a small thin crisp cake made from unleavened dough. Biscuits are an important baked product in human diet and are usually eaten with tea and are also used as weaning food for infants.
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Restaurant Management Leadership Guide
It is an amazing story about how one man from a small farm town in Southeastern Ohio had a great product and turned it into a Family Heritage. What began as a 12-stool restaurant has turned into a strong, well-known Regional Company with National Growth Potential. The first restaurant still operates today on the company-owned Bob Evans Farm in Rio Grande, Ohio. Our Vision is to be the “Best in Class” in all of our food business. In order to be successful with this goal, we must hire and develop candidates who have the same core values as the founders of our company. Most restaurants operate with a management team structure that is somewhat unique in the restaurant industry. With this system, managers have more time to invest in the training and development of their employees. The system also allows managers to work a 5-day work week.
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Cafe and Restaurant Risk Management Guide
Commercial cooking activities result in a large number of fires each year. This has been confirmed by Fire Brigade statistics. Adopting simple precautions can prevent property damage and interruption to your business. Regular cleaning and maintenance Cooking hood filters The fume extraction hood filters must be cleaned or exchanged at least every two weeks. For larger or very busy kitchens, this should be done weekly. Cooking hood ducts The ducting behind the filters, and all the way through to where the duct discharges to the open air, including the extraction fan and motor, must be professionally cleaned at least every six months.
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Commercial Food and Restaurant Facilities Management Practice
This guidance document provides the established Best Management Practices (BMPs) for fats, oil, and grease (FOG) encountered in commercial food and restaurant facilities operating in Lake County. Prevent Blockages in the Sewer System, Proper Maintenance Activities, Prevent FOG from entering creeks and Clear Lake through the storm drain system.
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Beverage Industry Magazine February 2011 Issue
Beverage Industry covers the entire beverage marketplace reaching beverage producers, distributors and retailers. Current Issues : Category Focus: Protein drinks grow through new formulations, Beverage R&D: Bright future forecasted for cognitive health ingredients, Ingredient Spotlight: Vegetable juices get creative, Starbucks expands into single-serve coffee market, Coca-Cola and Keep America Beautiful announce recycling program, Green Mountain launches sustainability initiative for Brazilian coffee farmers.
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Snack Food and Bakery Business Magazine January 2011 Issue
Snack Food and Wholesale Bakery magazine is leading the charge as the information source for Volume Bakery, serving owners, executives, engineers, purchasers and sales people for manufacturers and processors. Current Issue: sophisticated baking/manufacturing facilities that produce breads, rolls and more at rates exceeding three million pounds a week. Join us on a tour of the 80,000-plus-sq.-ft. Aurora, Ill., facility that includes high-tech equipment, superior operating standards and two makeup lines that provide plenty of product to major U.S. companies. Exhibitors at the International Baking Industry Exposition (IBIE) showcased an array of new equipment and ingredient solutions. Check out what made Snack Food & Wholesale Bakery’s Editor’s Choice picks as hot items for 2010-11.
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USA Poultry Production Survey Reports
The term ?poultry? refers to domesticated fowl raised for meat or eggs. In the Agricultural Resource Management Study (ARMS, formerly known as Farm Costs and Returns Survey (FCRS)?see box), poultry includes chickens, turkeys, ducks, geese, emus, ostriches, and game birds. Most poultry operations raise only one species of poultry for a single purpose. Farms will keep hens to produce eggs for human consumption or for breeding purposes. Some raise ?starter? pullets?baby female chicks raised to adult size for laying hens. Others concentrate on raising chickens or turkeys for meat production.
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Poultry Processing Operations an Energetic Analysis
Energy audit of three poultry processing plants was conducted in southwestern Nigeria. The plants were grouped into three different categories based on their production capacities. The survey involved all the five easily defined unit operations utilized by the poultry processing industry and the experimental design allowed the energy consumed in each unit operation to be measured. Following the ban on the importation of poultry products by the Federal Government of Nigeria as policy measures to revive the economy and encourage the local poultry farmers, there has been an increase in the number of poultry processing plants in the country. A poultry processing plant is an integral part of an extensive poultry-farming venture comprising also the breeder flocks, hatchery, feed mill, broiler flocks and other related services. These areas of poultry business are mostly owned and controlled by a single organization.
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Balance between nutrients and anti-nutrients in some plant food
Eight edible plants were analyzed in order to detect differences in nutritional quality, considering the balance between nutrients and anti-nutrient compounds present in each. The most important nutrients studied in this paper were: water, starch and free sugars, such as glucose, fructose and sucrose. The anti-nutrients measured included phytic acid and trypsin inhibitors. From this study, by considering the nutritional quality of each plant, it was possible to divide the eight edible plants into three groups, each being suitable for a different technological process. Research has shown that the most important nutrients present in potatoes are carbohydrates, such as the starch and free sugars, organic acids, ascorbic acid and the antioxidant phenols, such as chlorogenic acid and its polymers.
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Free Food Arts Magazine December 2010 Issue
Food Arts provides top-of-the market professionals with cutting edge information from the food and beverage industry. Current Issue Table of Content : Flutes in the Forest, London, Mexico, Caribbean, New York City, Philadelphia, Decatur, Georgia, Nashville, Sausalito, California, Oakland, California, Coffee Conversant, Cocktail Confab, Tasting Notes, The Bat: A tribute to Food Art’s late founding editor/publisher, The Bat: Celebrating Michael Batterberry, The Bat: Farewell to a Renaissance Mensch, The Bat: 5 Course Dinner for a 5 Star Guy, My Grandmother, the Culinarian, Lusty Lyon.
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