Category Archives: Culinary Arts

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Beneath An Ugly Outside, Marred Fruit May Pack More Nutrition

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Category : Culinary Arts

marred apples

Ugly fruits and vegetables are today’s pocked and scaly, dimpled, misshapen darlings — and there is a growing movement to sell such produce, not dump it into municipal landfills; and with good reason. Researchers are discovering that imperfect produce may actually be better for us. The stress that plants endure through the process of fighting off infection leads to the development of more nutrients. Have Food Science students read on to learn more about the findings surrounding these formerly discarded varieties. As a project, have students investigate current attitudes toward imperfect produce, and develop a public service announcement to inform consumers of the health and environmental benefits.

 

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The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk

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Category : Culinary Arts

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A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes. These findings challenge the notion that low-fat dairy products are most healthy. Read on to learn more about these surprising research results. Have Culinary Arts students prepare recipes with whole milk ingredients.

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To Tip or not to Tip?

restaurant tippingThe issue of tipping in restaurants remains in the news and continues to have movers and shakers on both sides of the issue. This Internet article, Will Eliminating Tipping Affect Quality of Service? by Jonathan Deutsch, Ph.D. provides an interesting viewpoint on the issue. Have Restaurant Management students read the article and then debate the issue.

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Taking Cues From Human Nutrition To Reduce Antibiotic Use In Livestock

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Category : Culinary Arts

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This post reports that researchers at Iowa State University are experimenting with feeding probiotics, such as Acidophilus, to livestock animals. The researchers are seeking ways to reduce the amount of antibiotics given to these animals. Have Food Science students further investigate this practice and report on the results of this intervention.

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How Colorado Is Turning Food Waste Into Electricity

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Category : Culinary Arts

rotten grapes

Food Science students might be interested in the process of turning food waste into electricity. Read on to learn more about the equipment that literally digests wasted food products and harnesses methane gas.

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Ceci N’Est Pas Ice Cream (Actually It’s Lard And Food Coloring)

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Category : Culinary Arts

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Culinary Arts students might be interested in learning the tricks of the trade when it comes to food photography. Go behind the scenes and discover what makes food look so appetizing in advertisements. The details might surprise you! Read on…

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Fry And Fry Again: The Science Secrets to the Double Fry

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Category : Culinary Arts

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This post discusses the science behind frying food. Have Food Science students experiment with these suggested techniques.

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Some Of Life’s Best Lessons Can Be Found In ‘Lousy’ Kitchen Jobs

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Category : Culinary Arts

kitchen job

An encouraging article for students starting out in hospitality and tourism. Read on for insights on how some of the hardest jobs in this industry can also be some of the most rewarding.

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Sorry, Sushi Burrito: Japanese Program Certifies Authentic Cuisine

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Category : Culinary Arts

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Chef’s and other restaurant professionals like to take creative license with Japanese cuisine. While these variations might be tasty, they often do not represent Japanese traditions of food preparation. A new program from the country’s Ministry of Agriculture, Forestry and Fisheries will certify that Japanese restaurants operating outside the country uphold the values of traditional Japanese cuisine, known as washoku. The voluntary certification system aims to help eliminate mistakes commonly made by overseas chefs — from the mishandling of raw fish, to low hygiene standards, to the ceremonial way in which food should be presented to customers. This information might be helpful when studying global cultures and food traditions with Culinary Arts students. Who knows, maybe some of your students might pursue this certification.

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Chefs Test Appetite for New Flavors with Supper Clubs

supper clubsCheck out this new test market strategy by some chefs. Prepare new menu items and invite diners into the home to evaluate. This concept is reminiscent of the supper clubs of old. Read on

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