by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
Frozen Food TT & IFCA When it comes to cooking, it may feel like there are a lot of rules to follow, bad kitchen habits you need to stop and tricks you should use to make the most satisfying dishes. How to prep food to freeze? To properly freeze food, place it in... 
by admin | May 26, 2020 | Department of Hotel Management and Catering Technology
Photographer George Steinmetz spent nearly a year traveling to capture that system, in all its scope, grandeur and dizzying scale. His photographs are all the more remarkable for the fact that so few large food producers are willing to open themselves to this sort of... 
by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
The first thing to learn is that natural and artificial flavors aren’t that different from each other, at least not chemically.There’s an assumption when you have an all-natural label declaration, that somehow you’re opting out of the tweaking and the futzing about... 
by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
Use-by dates are a food-safety matter so you should always take them seriously. Here’s a guide to where you do – and definitely don’t – have some leeway. Nuts Some of the compounds formed from mould can be seriously toxic, especially aflatoxins, which can be... 
by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
It made us wonder: Is there a biological reason we chase our whiskey with pickle juice and prefer our apples with peanut butter (other than the fact that both combos taste awesome)? Turns out, there is legit science behind a lot our favorite flavor pairings. Pineapple...