...Lucisano et al., (1984) Produced macaroni from commercial durum semolina blended with 10, 20, and 30 per cent defatted corn germ meal. The effect of germ supplementation on chemical composition, physical properties of dough, cooking characteristics, mechanical properties, and panel acceptability of macaroni were studied. Addition of corn germ meal resulted in longer mixing time of the dough, higher farinograph water absorption, higher protein content of the products and improvement of amino acids pattern. Optimum cooking time and per cent increase in weight of cooked macaroni decreased with increasing levels of wheat substitution. Enrichment with germ flour had no effect on flavour and texture of conventional macaroni evaluated by taste panels;...
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...At around age eight, my family and I went to the Macaroni Grill for my cousin’s birthday. This group included my uncle Marvin. Marvin personifies the ‘goofy, old uncle that gives his nieces and nephews enough candy to get cavities’ stereotype. Whenever we ate out with him, he would always sit at the border of the adult’s side of the table and the kid’s. He would make our stomachs ache with his jokes and our brains throb with his riddles. Overall, he kept us entertained through the usually boring meals. The lunch at Macaroni Grill started off like any other: Marvin sat near us kids and we proceeded to find ways to entertain ourselves as the meal dragged on. My younger brother, Tyson, challenged me to a very serious game of tic-tac-toe which would finally decide who had the title of Tic-Tac-Toe World Champion. This game would go on to help define my life. As I surpass Tyson in every way, it soon became clear to him what the outcome of the game would be. Not ready to face defeat he dashed his red crayon across the paper in an attempt to ruin our game and thus not lose his chance at the crown. I could not take such treachery. I quickly shot my arm across the table to put a stop to the double-crossing, but in my effort I accidently displaced a glass of water....
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...teeth can be an easy or difficult process for a child. Instrumental learning is learning, according to Terry (2009), the connection, or piecing together the link between the behavior and its consequence. Describe your selected learning situation The learning situation that I will discuss is my evolution of making macaroni and cheese. Growing up the youngest of four girls I never had the chance to really cook for my family because it was always done for me. As a child I always wanted to participate in holiday dinners and I finally got the chance to when I was thirteen. My job was to make the macaroni and cheese for Thanksgiving. The goal of making macaroni and cheese is to make it tasty with the right amount of cheese. Doing a good job making the macaroni can be taught and influenced by reward and punishment in the learning process. The taste of the macaroni is an important part of task and in order to make it taste right the individual must follow steps to prepare it right. The first step in the process is to gather the ingredients which consist of butter, macaroni pasta and the desired cheese and milk. The second step is to boil the macaroni and drain the macaroni. The third step is to mix the melted butter with the cheese...
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...Macaroni and Cheese Production * Tom Jenkins thought it’s time to return the fill target for Amore’s eight-ounce frozen macaroni and cheese pie to 8.22 ounces * Amore had been filling each aluminum tin to an uncharacteristic high target of 8.44 ounces. * He is expending extra 0.22 ounce of macaroni and cheese in each pie. * Cortland facility produced 60,000 dozen eight-ounce frozen macaroni and cheese pies each month on a line staffed with 25 workers, each whom made about $6 an hour. * The line operated at a speed of 1,000 dozen pies every 20 minutes. * Pies sold at a wholesale price of $4.50 per dozen, $1.50 above the $3 standard cost per dozen. Fill Targets * Fill targets were always set above the amount stated on the package. * Industry practice was to set targets at one standard deviation above the package amount so that about 85% of all packages would be in compliance. * During energy crisis, the effect on frozen macaroni and cheese was to cause a softening of the product and a subsequent weight loss due to dehydration. * Inspectors from the Bureau of Weights and Measures of New York City levied fines of up $15 for each eight-ounce package of frozen macaroni and cheese found to be substantially underweight. * Amore quickly raised the target to 8.44 ounces, a full two standard deviations above the package weight. Weight-Control System * For Amore’s macaroni and cheese pie, the FDA had approved a weight-control system that...
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...Macaroni and Cheese * 8 ounces dried small whole wheat or spelt elbow macaroni * 1 (12 ounces) jar red and yellow roasted peppers, drained * 1/4 teaspoon dry mustard * 1/8 teaspoon cayenne pepper * 2 cloves garlic, peeled * 2 cups low-fat (1%) milk * 2 tablespoons wheat or spelt flour * 1 cup shredded sharp cheddar cheese, divided * Salt and pepper, to taste * Preheat the oven to 400°F. Cook macaroni according to package directions and drain well. Meanwhile, cut peppers into quarters and place in the bowl of a food processor. Add mustard, cayenne, and garlic and process until smooth. Transfer mixture to a small pot and whisk in milk and flour. Cook over medium high heat, whisking constantly, until thickened. Stir in cooked and drained macaroni and 3/4 cup of the cheese and season with salt and pepper. Transfer macaroni mixture to a 9x9-inch baking dish. Sprinkle remaining cheese over the top and bake for 20 to 25 minutes, or until browned and bubbly. Serve hot. * Nutritional Info: * Per Serving:410 calories (100 from fat), 11g total fat, 7g saturated fat, 35mg cholesterol, 480mg sodium, 61g carbohydrate (5g dietary fiber, 3g sugar), 20g protein Cornbread Stuffing Ingredients: * 1 tablespoon olive oil * 1/2 pound mild-apple chicken sausage * 1 cup chopped celery * 1 cup chopped yellow onion * 1 tablespoon finely chopped garlic * 2 tablespoons finely chopped fresh sage * 1 tablespoon finely...
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...Kraft Foods Group, Inc. – Challenges and Changes Marketing Plan – First Draft Kraft Foods Group, Inc. has been in business for over 100 years, and the business is steadily growing. Kraft Foods Group, Inc. is highly recognized. Kraft Macaroni and Cheese has become a household name, famous as Jif Peanut Butter and Welch’s Grape Jelly. Kraft Foods Group, Inc. known for easy preparation, affordability, tasty and soothing appeal. In addition to the taste and quality of Kraft Foods products and the variety of what Kraft has to offer, their marketing techniques are unique. Situational Analysis: The situational analysis of Kraft Foods includes the following: NORTHFIELD, Ill. – May 2, 2013 – Kraft Foods Group, Inc. (NASDAQ: KRFT) A reported solid first quarter 2013 results driven by significant productivity gains and overhead cost savings as well as topline, growth fueled by new products and increased investments in marketing. “We’re off to a solid start,” said Tony Vernon, CEO of Kraft. “Our first quarter results reflect strong returns on our new product innovations to date, as well as the fact that our cost savings outpaced our plans to reinvest in our brands. In the months to come, we’ll execute our marketing playbook more broadly across our portfolio and we expect to see good progress in both top- and bottom-line performance for the full year.” Q1 Net revenues and Organic Net Revenues: 1. 1 each grew 2.1% led by strong new product innovation 2. Cost management...
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...Ingredients * 1 400-gram pack macaroni * Meat filling: * 1/4 cup oil * 4 cloves garlic, minced * 1 small onion, chopped * 1 green bell pepper, diced * 1/2 kilo ground beef * 1/4 kilo ham, cubed * 2 cups tomato sauce * 2 tablespoons catsup * 2 pieces bay leaf * salt and pepper to taste * Becamel Sauce: * 1/2 cup butter * 4 tablespoons all-purpose flour * 1 big can avaporated milk * 1 1/2 cups chicken broth * 1 can cream of mushroom soup Instructions 1. Boil macaroni as directed in the package. 2. Drain then set aside. 3. Prepare Meat Filling: 4. In a skillet, heat oil. 5. Saute garlic and onions. 6. Add pepper and cook until tender. 7. Add ground beef and ham and cook until browned. 8. Add tomato sauce, catsup, bay leaves and seasoning. 9. Bring to a boil, lower heat then aloow to simmer for a few minutes. 10. If sauce get too thick, add a little water. 11. Add this mixture to the cokked macaroni. 12. Mix very well then transfer to an ovenproof glass dish. Set aside. 13. Prepare Bechamel Sauce: 14. Melt butter then add flour. 15. Stir to remove lumps. 16. Add milk and chicken broth while stirring continuously. 17. Add cream of mushroom soup and cook until smooth and thick. 18. Poor evenly over the macaroni in the dish. 19. Top with some grated cheese then bake in a preheated 350 degrees F oven for 20 to 30 minutes or until top is lightly...
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..."Yes, I thought I did see four or five men; but it was too dim to be sure." Cheeseburger queso blue castello. Gouda fromage frais stilton airedale dolcelatte ricotta cheesy grin paneer. Danish fontina cottage cheese pecorino croque monsieur rubber cheese cheese on toast macaroni cheese cheesy feet. The big cheese danish fontina mozzarella. Fondue smelly cheese fromage. Cheesy feet jarlsberg cheesecake camembert de normandie cheesy grin airedale swiss cheese slices. Chalk and cheese feta parmesan manchego fromage frais everyone loves boursin emmental. Feta queso red leicester cheesy grin cheese slices cream cheese fromage frais port-salut. Cottage cheese. Feta when the cheese comes out everybody's happy feta. Goat camembert de normandie croque monsieur pepper jack bocconcini jarlsberg say cheese babybel. Port-salut fondue feta swiss queso hard cheese mozzarella cheesy feet. Gouda monterey jack port-salut taleggio dolcelatte. Hard cheese chalk and cheese cut the cheese. Chalk and cheese macaroni cheese cottage cheese the big cheese taleggio goat parmesan cream cheese. Stilton cheese strings macaroni cheese danish fontina dolcelatte danish fontina cheese on toast bavarian bergkase. Emmental macaroni cheese cheese and wine manchego cheese and wine. Danish fontina gouda fromage frais. Swiss melted cheese mascarpone cow stinking bishop boursin manchego camembert de normandie. Pecorino cheddar cheese and...
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...August 20, 2013 Carlene Graham Understanding Food Labels According to the video “The Food Label and You” the 5/20 Rule is a guideline to the percentage of daily nutrients your body needs. For good nutrients such as calcium, fiber and vitamins you want the daily percentage to be closer to 20%. For bad nutrients such as oils, sodium, fat and carbs you want the daily percentage to be closer to 5%. Here is an example from my pantry. I chose to use Kraft Macaroni and Cheese. These daily percentages are using the prepared figures. Total Fat 29% Sodium 30% Carbs 16% Vitamin A 15% Calcium 15% Fiber 4% Once I looked at these daily percentages and took into account the 5/20 rule, I noticed that there are some very unhealthy nutrients in Kraft Macaroni and Cheese. I noticed that the total fat is way too high for just one item and for one serving. With the sodium combined with the total fat you would really have to watch what you ate with the Kraft Macaroni and Cheese. A good source of nutrient that is found in Kraft Macaroni and Cheese would be Vitamin A as well as having a good source of calcium. The six key elements that I found after reading the article “How to Understand Nutritional Food Labels” would first be the serving size and the servings per package. Serving sizes determines the amount of calories that will be taken in with a certain amount while a serving per package means if you used the whole package. The second element would be the Calories and the Calories...
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...If someone were to ask any college student or teenager what they could cook, the meal they will probably respond with is Macaroni and Cheese. During the grinding days of college life, students don’t have the time or money to cook big meals. For beginning students, cooking Macaroni and Cheese is essential because mom and dad are not there to cook for you anymore. It is a quick, cheap, and easy recipe that is delicious and every college student should know how to make. Anybody can become an expert Macaroni and Cheese maker in no time. The process of making this delicious treat takes under fifteen minutes and can be done with common utensils and ingredients found in your kitchen. First off, you need to gather them and you will need a one quarter cup of milk, one quarter cup of margarine, macaroni noodles, and the cheese sauce mix. A good way to prepare this meal is to set out all your ingredients on your counter so you will have them all at hand. Next lay out your cooking materials. You will need a cooking pot which is able to accommodate more than six cups of water and which will not overflow when the noodles are poured into the water. Another utensil needed for this procedure is a strainer to drain the noodles in. After the water has already boiled and you have cooked the noodles you will have to strain the noodles somehow, and the strainer will do the trick. Now, you are ready to begin cooking. Start off by pouring six cups of water into a stove safe bowl. Turn on your stove...
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...At the initial evaluation of Bryce’s motor skills, I observed her doing a lot of gross motor activities. She displayed about 80% gross motor skills and 20% fine motor skills initially; however, over the course of the semester I observed Bryce doing a lot of activities with magnets, dolls, or little ponies. She began practicing more fine motor tasks with the small animals and magnets, but I still thought she could use more help developing these skills. An activity I would recommend for Bryce would be to create a necklace with multiple macaroni pieces, of all shapes and sizes, or beads. By holding the string or yarn for the beads or macaroni she would be working on the Pincer grasp, and by grabbing the beads, or macaroni she would be able to...
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...* 400g macaroni * 50g butter * 2 tablespoons plain flour * 2 cups (500ml) milk * 2 cups (250g) grated cheese (gruyere, tasty, vintage) * Chopped parsley, to serve * Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente. * Step 2 Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat. * Step 3 Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth. * Step 4 Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley. * 1/5 kilo macaroni noodles * 2 to 3 pieces, medium sized carrots * 1 big chicken breast * 500 ml of mayonnaise * 1 can (836 g) pineapple chunks or tidbits * 1 big white onion, finely chopped * 1/2 cup sweet pickle relish * 3 hardboiled eggs, diced * 1 cup diced cheddar cheese * 1/2 cup raisins * salt and pepper to taste * * Cook macaroni noodles according to package cooking instructions. * In a pot, boil carrots in water for 15 to 20 minutes or until cooked. * Drain carrots and let cool. Peal skin then dice. * Boil chicken breast in...
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...colonization, when men transported dried macaroni from Italy to Britain and to the American colonies. Thomas Jefferson is known as the father of mac and cheese. He brought back a pasta machine to America from Italy in 1787. He brought food to the colonies that was never there before. He started to make better and more efficient machines along with more recipes. He made the first and early versions of baked mac and cheese he originally referred to it as “a pie called macaroni” . He would cook the pasta till almost done the add butter, salt, white or yellow cheese and place it in the oven for about 15 mins. As the years went on Thomas Jefferson started to add American or English Cheddar. Through the years mac and cheese has changed in many ways. It started off as just macaroni pasta with white sauce. Nowadays there are people making their mac and cheese with all different cheese and pastas. Chefs add all types of extra ingredients. Some of these ingredients are bacon, fried eggs, shrimp, and even jelly. Even though chefs all across the world are putting...
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...VILLA RONAR GARDEN RESORT & HOTEL (EVENTS VENUE) CLASSIC PACKAGE INCLUSIONS: Sumptuous Buffet Reception Setup FREE Venue (Swimming Pool OR Function Room ) PACKAGE A P395++ per head P28,440 for 50 pax P48,190 for 100 pax SET 1 SET 2 Pot Roast Pork in mushroom sauce Honey Garlic Pork Spareribs Fish Fillet with Tofu in oyster sauce Grilled Blue Marlin w/ lemon butter sauce Baked Macaroni and cheese Creamy Pasta Carbonara Sauteed Brocolli & Cauliflower Buttered Vegetables Dessert: Creamy Fruit Salad Dessert: Assorted Pastries Steamed Rice (UNLIMITED) Steamed Rice (UNLIMITED) Iced Tea (BOTTOMLESS) Iced Tea (BOTTOMLESS) SET 3 Villa’s Garlic Chicken Baked Mussels with cheese in garlic butter sauce Lasagna Szechuan Classic Stir Fried Vegetables Dessert: Fresh Fruits in season Steamed Rice (UNLIMITED) Iced Tea (BOTTOMLESS) PACKAGE B P445++ per head P32,040 for 50 pax P54,290 for 100 pax SET 1 SET 2 Tossed Green Salad w/ TID Tossed Green Salad w/ TID Appetizer: Beef Nachos w/ cheese dip Appetizer: Crispy Spring...
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...KRAFT’S BUDGETING AND STRATEGY A case study Presented to CASE STUDY IN PRODUCTION AND OPERATION MANAGEMENT BUDGETING AND STRATEGY A KRAFT FOOD INTRODUCTION The company has its origin as National Dairy Products Corporation (National Dairy), formed on December 10, 1923, by Thomas H. McInnerney. The firm was initially set up to execute on a rollup strategy in the then fragmented United States ice cream industry. Through acquisitions it expanded into a full range of dairy products. By 1930 it was the largest dairy company in the United States and the world, exceeding Borden. McInnerney operated the Hydrox Corporation, an ice cream company located in Chicago, Illinois. In 1923 he went to Wall Street to convince investment bankers there to finance his scheme for consolidating the United States ice cream industry. He initially found "hard sledding" with one banker saying the dairy industry "lacked dignity." He persevered and convinced a consortium including Goldman Sachs and Lehman Brothers to finance a rollup strategy. As a result of his efforts, National Dairy Products Corporation was formed in 1923 in a merger of McInnerney's Hydrox with Rieck McJunkin Dairy Co of Pittsburgh, Pennsylvania. The resulting firm was then listed on the New York Stock Exchange with the offer of 125,000 shares having been The firm grew quickly through a large number of acquisitions. As it is typical...
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