Category Archives: Culinary Arts

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Silicon Valley’s Bloody Plant Burger Smells, Tastes, and Sizzles Like Meat

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Category : Culinary Arts

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Food scientists continue to research ways to create a veggie burger that will rival a hamburger. It looks like they may have succeeded. Read on to learn more about the properties of the vegetables these scientists have discovered to recreate the taste and texture of beef.

 

 

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The Science of Why Onions Make Us Cry

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Category : Culinary Arts

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Great resource for Food Science students – the scientific reason onions make us cry. After reading the article and watching the video, have students conduct experiments to see what methods reduce tears while chopping.

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‘Moon Of The Faith:’ A History of the Apricot and Its Many Pleasures

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Category : Culinary Arts

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Take Culinary Arts students on a historical journey to discover the origins and traditions surrounding the apricot. Read on…

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New Labels Warn That a Tender Steak Could Be a Little Dangerous

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Category : Culinary Arts

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Have Food Science students take a look at this article that outlines health and safety reasons for the new label on mechanically tenderized beef. This process causes steak and other cuts of beef  increased risk for food borne illness. Without this mechanical process, possible dangerous pathogens  stay on the surface of the meat; the inside is protected. But with the process, just as with  hamburger, these cuts must be thoroughly cooked to ensure that possible dangerous pathogens are eliminated before consumption.

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FDA Guidelines Target the Sodium Hiding in Our Diets

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Category : Culinary Arts

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The FDA is encouraging food manufacturers to voluntarily reduce the amount of sodium in their food products. Much of the salt consumed by Americans is not added at the time of consumption, but hidden in the recipe of the food. Read on to learn more about steps various companies are taking to comply to the FDA guidelines. Have Culinary Arts and Food Science students investigate the sodium content of popular meals such as pizza, tacos, prepackaged snacks, or fast food menu items. As a project, have students prepare lower sodium versions of their favorite foods.

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KFC is Getting Killed by a Restaurant Half Its Size — and Now It’s Making Huge Changes To Get Customers Back

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Category : Culinary Arts

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An interesting read for Restaurant Management students. Kentucky Fried Chicken (KFC) has had to study the strategies of Chick-fil-A in order to understand this tough chicken competitor. Find out how KFC is undergoing a “Re-Colonelization” in order to gain back more of the chicken customer base.

The post KFC is Getting Killed by a Restaurant Half Its Size — and Now It’s Making Huge Changes To Get Customers Back appeared first on Hospitality, Tourism, and Culinary Arts Blog.

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GMOs Are Safe, But Don’t Always Deliver On Promises, Top Scientists Say

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Category : Culinary Arts

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The National Academy of Sciences has reaffirmed its judgment that Genetically Modified Organisms (GMOs) are safe to eat. In addition, the new report also aims to scientifically address many of the social, economic, and nutritional concerns consumers have in regards to GMOs. Have Food Science students read this article on the new report. As a project, have students look up consumer concerns and compare those concerns to the scientific data.

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Building Expert Power

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Category : Culinary Arts


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Becoming an effective leader is a key element to a successful career in hospitality and tourism management. Share this post with Hotel, Restaurant, and Travel and Tourism Management students to help them identify and work toward mastering important leadership skills.

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Early Experimenter with No Tipping Says It’s Not Working

joes-crab-shack_0The first full-service restaurant chain to eliminate tipping is scaling back the experiment to just four restaurants because traffic in the other test locations dropped by much as 10 percent, revealed the operation, Joe’s Crab Shack, yesterday. Have students read the article and discuss the findings and their opinions of the results.

The post Early Experimenter with No Tipping Says It’s Not Working appeared first on Hospitality, Tourism, and Culinary Arts Blog.

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What’s For Dinner? The Options For a Fast Answer Multiply

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Category : Culinary Arts

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What is a “groceraunt”? Find out here, and lead Hospitality and Tourism students in an update on the latest trends for evening meals. Have students further investigate these new food service concepts to learn more.

 

 

 

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