Kort English 1A T/TH 9/7/2014 Food is an Art Food is a real art, a sustainable art, from the way it is prepared to the way it is dished and served. It is an art that all people can learn and love. Charles Simic in “On Food and Happiness” says “the true Muses are cooks” (19). Muses are a source of art and inspiration, and in Greek mythology the nine muses, the daughters of Zeus and Mnemosyne, presided over the Arts. I have had many experiences and encounters with food. I found that they all had one
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[pic] Food Handling: Dos and Don’ts Guidelines 1. Potentially hazardous foods must be kept at 45oF or below or 135oF or above. The range between 45oF and 135oF is considered the “DANGER ZONE” because bacteria can grow best within this range. 2. Potentially hazardous foods shall be cooked to an internal temperature of at least 140oF except as follows: a. Roast beef shall be cooked to an internal temperature of at least 130oF b. Beef steak shall be cooked to
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NESTLE: The Organizational Transformation Nestle is the largest multinational food and beverage company in the world. It contain multiple product in different category baby food, bottled water, breakfast cereals, coffee and tea, confectionery, dairy products, ice cream, frozen food, pet foods, and snacks. The product includes Nespresso, Nescafé, Kit Kat, Smarties, Nesquik, Stouffer’s, Vittel, and Maggi. Nestle has 477 factories in 194 countries and 33,33,000 employees world wide. Nestle company
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purpose of this assignment is to track and display the food choices we make and the way we eat affects our lifestyle and health. This paper address’ my personal food intake for 1 day. Next I will compare my food choices with my WileyPlus profile and determine whether I am maintaining healthy eating habits. I already know I will need to modify my eating habits along with exercising to complete a lifestyle change. One-day food intake My one day food intake is a typical daily intake on any given or an
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Professional Summary Motivated chef offering years of experience in the food industry. Focused on high standards for taste and quality, while maintaining professionalism. Superior communication and leadership skills. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Skills Strong attention to safe food handling procedures Effective planner Beautiful presentation of food Excellent customer service skills Time management Highly observant
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Barkley • • • • • • • • • • • • • • • • • • • • • • TOP 20 Food Trends 1. Locally sourced meats & seafood 2. Locally grown produce 3. Environmental sustainability 4. Healthful kid’s meals 5. Natural Ingredients / Minimally processed food 6. New cuts of meat 7. Hyper –Local sourcing (restaurant’s garden) 8. Sustainable seafood 9. Food waste reduction 10. Farm / estate branded items 11. Non-wheat noodles / pasta 12. Gluten-free cuisine
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a campaign of misinformation to undermine a product used for more than ten years to supplement lean beef supplies used in ground beef. The depiction of LFTB in the media as “pink slime” raised the product’s “yuck” factor and implied that there were food safety issues with LFTB, mainly because ammonium gas is used as an antimicrobial intervention in the production of LFTB. Also, the fact that ground beef purchased for the school lunch program could contain LFTB triggered consumer calls for the U.S
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When it comes to managing in a global environment, Nestlé is extremely successful. Henry Nestlé showed an early understanding of the importance of global operations and the company has been making business decisions with a global perspective since they first developed in 1866. Preceding the First World War, Nestlé started to expand its horizons into Europe and the United States and ever since World War II they have been expanding until today where they now have over 10,000 different products and
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Outline 2/23/15 COM110 History of Chipotle Specific Purpose: To inform the audience about the history of Chipotle. Thesis: To accurately understand how the Chipotle empire came about and took over the fast casual food industry, it is important to uncover its early years, use of natural food products, and expansion. Organizational Pattern: Topical I. Introduction A. Attention Getter: Imagine how you feel after a long tiresome day: your whole body aches, all you want to do is sit down and
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needs. Miscellaneous: Clean Background, Substance-free, Pleasant Personality and Very Positive Attitude. ------------------------------------------------- SKILLS & ABILITIES ● Picker / Warehouse ● Computer Skill ● Food Service ● Catering ● Food Prep ● Custodial/Janitorial ● Cooking ● Quality Control ● Banquet Set-up ● Language: English, Creole & French ● Intangibles: Work effectively with a diverse population, Very Responsible, Very Reliable, Always
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