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  • +10

    10 Secret Menu Mind Games

    Get your diners right where you want them! What do anchors, bacon, and grandmothers have in common? They're all tactics used to make menus more enticing to diners, of course! The bottom line is the bottom line: You want diners buying food. And you're lucky; before your diners even decide what they're going to order, you're putting an advertisement in ...
    Rated: +10
  • +9

    Menu Development for Healthy Cooking

    Menu Development for Healthy Cooking
    Before you can develop healthy recipes, you need to create a menu for your operation. The number and type of healthy offerings will depend on several interrelated factors that center around the type of establishment and your clientele. Chefs today work in a variety of non-restaurant venues. You may work at a spa, on a cruise ship, at a resort hotel, ...
    Rated: +9
  • +3

    Healthy Cooking Techniques Guide

    Healthy Cooking Techniques Guide
    Properly cooked foods should be full of flavor and texture. They should also look appealing. You can easily achieve these goals by pairing ingredients and cooking methods to maximize flavor, texture, and appearance. If healthy cooking is a goal, you should also plan to minimize nutrient loss. In most cases, traditional cooking methods are well suited to healthy cooking. The exceptions ...
    Rated: +3
  • +9

    Issues in Ingredient Selection

    Issues in Ingredient Selection
    Chefs consider a number of things when they decide what foods to buy and where to buy them. Menus and daily production needs dictate the ingredients. Beyond that, chefs consider quality, cost, and availability. Today’s chef also needs to think about how foods were raised or grown, the ways in which they were processed before they arrived at the restaurant, and ...
    Rated: +9
  • +2

    Storing and Purchasing Fresh Produce

    Storing and Purchasing Fresh Produce
    Fruits, vegetables, and herbs have always been an important part of the human diet, but consumers today are more aware than ever that these foods are nutritional powerhouses. They provide impressive amounts of complex carbohydrates, fiber, water, vitamins, minerals, and phytochemicals, often with very little fat, modest amounts of protein, and no cholesterol. They come in a breathtaking array of flavors, ...
    Rated: +2
  • +4

    Making Vinegar With a “Mother’s” Love

    Making Vinegar With a “Mother’s” Love
    Often, it seems nothing is quite as satisfying as those things we do and make at home. In these times, it seems more and more people are finding great satisfaction in making lemons into lemonade, or in this case - vinegar. There are many methods for making home made vinegar at home. Red wine vinegar is one of the easiest. With ...
    Rated: +4
  • +4

    The Perfect Scone

    The Perfect Scone
    There’s a billboard here in Houston that reads, “You wouldn’t take a sword to a gunfight.” It’s an ad for fire-ant killer, but I think it applies where scones are concerned. If you’re going to have a scone, have a scone. Forget the temptation to bake some kind of healthy version thereof: whole-wheat flour and buttermilk does not a scone create. ...
    Rated: +4
  • +4

    Techniques for Meats, Poultry, Fish, and Shellfish

    Techniques for Meats, Poultry, Fish, and Shellfish
    More than 200 types of fish are caught in and around the United States. Some are naturally lean, others oily; some have a delicate flavor, others are almost meaty. A fish’s skeletal structure helps to determine how it will be cut up for marketing, but its fat content is the most important distinction for cooking. The best way to pair a ...
    Rated: +4
  • +4

    Healthy Cooking Ingredient Selection Issues

    Healthy Cooking Ingredient Selection Issues
    Chefs consider a number of things when they decide what foods to buy and where to buy them. Menus and daily production needs dictate the ingredients. Beyond that, chefs consider quality, cost, and availability. Today’s chef also needs to think about how foods were raised or grown, the ways in which they were processed before they arrived at the restaurant, and ...
    Rated: +4
  • +2

    Food-Borne Illnesses

    Food-Borne Illnesses
    Foods can serve as carriers for many different illnesses. The most common symptoms of food-borne illnesses include abdominal cramps, nausea, vomiting, and diarrhea, possibly accompanied by fever. These symptoms may appear within a matter of hours after consumption of the affected food, although in some cases several days may elapse before onset. In order for a food-borne illness to be declared ...
    Rated: +2
  • +10

    Regulations, Inspection, and Certification

    Regulations, Inspection, and Certification
    Federal, state, and local government regulations work to ensure the wholesomeness of the food that reaches the public. Any new foodservice business should contact the local health department well in advance of opening, to ascertain the necessary legal requirements. Some states and local jurisdictions offer sanitation certification programs. Regulations and testing vary from area to area. Certification is often available through ...
    Rated: +10
  • +1

    Recipe: Urban Dal Dhokli under pressure

    Recipe: Urban Dal Dhokli under pressure
    It is 9:30 pm on a Wednesday. You have just walked into your house tired from the day's turmoil. On the way home, you got cut off on the highway by a jerk talking on his cell phone. You kick off your shoes and examine your mail. Bill. Bill. Pre-approved credit card notice. You add this to the rest of the ...
    Rated: +1