April is Grilled Cheese Month
If you love cheese and you are looking for a reason to celebrate, then look no further – April is grilled cheese month! The grilled cheese sandwich has evolved into spectacular combinations of cheese, bacon, jalapenos, and too many other ingredients to name. There is even a competition to see who can make the best grilled cheese sandwich. Check out this link to learn more.
The Grilled Cheese Invitational 2013
http://grilledcheeseinvitational.com/
At the link below you will find 25 recipes for delicious variations of the grilled cheese. Plan a laboratory experience dedicated to grilled cheese. Have groups make different grilled cheese sandwich recipes and have a classroom version of the grilled cheese invitational.
Grilled Cheese Month 2013
http://www.huffingtonpost.com/2013/04/01/grilled-cheese-month-2013_n_2980930.html?utm_hp_ref=taste&ir=Taste
Go on a cruise with me (part 18)
Filed under: Culinary Arts, Food Science, Hospitality, Restaurant
Today I went on the “Behind the Fun Ultimate Tour” which was a four-hour back-of-the-house tour. No photos allowed, but that’s okay–too busy listening and looking to mess with a camera. One part of the tour was of the main galley. The senior sous chef explained that he was in charge of this galley. He has 40 people plus 16 pastry people in this area, but because of space limitations the bakery is in another area. During the evening meal times, they prepare 1,200 plates per hour. There are 2-3 cooks involved per plate. Everything is made from scratch. The sauces and stocks are prepared the night before. They do not “cook and keep.” It is cooked as the orders come in from the wait staff. ( I’ve heard repeatedly that their salmon is the best ever, and I completely agree. Actually, everything I’ve had has been wonderful.)
The chef had a degree from a culinary school as did most of his staff. Everyone in the kitchen had a degree or certificate prior to being hired. They work under 6-8 month contracts with 2 months off. They can then start a new contract. In general, they work 10-hour days. One of the photos is of a banana cream pie made with bananas they bought in Costa Rica. Didn’t have to wait for this banana to ripen–yum.
MyPlate on Facebook
Guess who’s on Facebook? MyPlate! Become a fan of their page and be among the first to hear about new MyPlate resources, materials, and tips for healthy eating.
http://www.facebook.com/MyPlate
Go on a cruise with me (part 12)
Filed under: Culinary Arts, Food Science, Hospitality, Restaurant, Travel
This is the third full day I’ve been on the ship, and it’s been an adventure. On the first day, we boarded late because of the extra cleaning the ship received due to the illness previous passengers picked up on Grand Turk. This cleaning was a good thing because I certainly didn’t want to get sick. I ate at the nice, reservations-required steak restaurant that night and tried things I wouldn’t normally eat, such as escargo. That night we had gale-force winds, and the ship was gently, but noticeably rocking. All was good until 5:00 a.m. when I got sick. Oh my, but no problem– I decided to go to the infirmary and get something to settle my stomach. They were very nice–right up to the moment they said I was quarantined. WHAT??? Are you kidding me??? No, they weren’t kidding. They had to be very cautious and would be happy to have toast and crackers delivered to my room. That would be the room in which I must stay until the next morning–20 hours later!
I survived quarantine and made it through the next day of exercising, prowling around, eating, reading, eating, seeing a ventriloquist show, listening to 50s and 60s music, dancing to Latin music, and visiting with people from the U.S., Canada, South Africa, and Australia. Seems like everyone but me has an accent.
The photo below is of the person who had me fill out forms in the infirmary for the CDC. That’s right–the Centers for Disease Control.
MyPlate Recipes on Pinterest
For all Pinterest fanatics (and even if you’re not), I have a great nutrition resource to share! The Partnership for a Healthier America, Let’s Move!, USDA’s MyPlate and the nation’s top recipe creators have come together to offer hundreds of tasty recipes to anyone looking for healthier meals.
MyPlate Recipes (Pinterest board)
http://pinterest.com/MyPlateRecipes/
Microwave Cooking in Mugs
You may think of the microwave as simply a place to reheat leftovers and make popcorn. However, the microwave and a common coffee mug can be used together to make a variety of tasty recipes. The article below highlights a couple of recipes but there are hundreds more. Lead students to discuss how a microwave works and plan a lab experience where groups will make different recipes using a microwave and coffee mug.
The Microwave Miracle of Cooking in Mugs
http://www.npr.org/blogs/thesalt/2013/02/25/172505187/the-microwave-miracle-of-cooking-in-mugs
Food.com has an extensive list of mug recipes.
http://www.food.com/recipe-finder/all/mug
Flavors of Cheese
The infographic below categorizes cheese into 16 flavors and further defines each of them.
Cheese Flavors: Every Kind You Need to Know
QR Code Sushi
Yes, you read the title correclty. Moshi Moshi, a sushi restaurant in Britain, developed sushi that has a QR code for customers to scan. What a creative way to combine technology and food! Watch the video below to see how it was done. Have your students think of other ways that QR codes could be incorporated into foods.
QR Code Sushi Celebrates Moshi Moshi’s Partnerhip with Marine Stewardship Council (MSC)
Curriculum Center Presents Food Science Workshops
Patti Rambo, the Director of The Curriculum Center for Family and Consumer Sciences, recently presented two days of workshops at the Region 8 Education Service Center in Pittsburg, Texas.
On January 31, twenty food science and chemistry teachers participated in a day-long training on the acids and bases section of the Food Science curriculum. Participants were able to network and share ideas with other food science and chemistry teachers in the area while completing strategies, teaching aids, and laboratories.
On February 1, thirty-six K-12 science teachers participated in a day-long training on how to incorporate the sensory aspects of nutrition into the K-12 curriculum. Participants were engaged in hands-on activities, including laboratory experiences.
Ice Cream Flavor Guru and Food Scientist
I’m not sure there could be a better job! The article below highlights a week in the life of a flavor guru and principle food scientist for Ben & Jerry’s Ice Cream.