by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
Zucchini deserves our apology We’ve called it bland, watery, mushy, slimy, worthless. We’ve said that the only good thing about it is that it’s abundant and cheap—always around but never what you want. Sorry, zucchini. It’s not you—well, it kind of is you—it’s mostly...
by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
Onion – TT & IFCA White? Yellow? Red? Which type of onion is the right one to use for what? Allow us to explain. We love the fact that there are different types of onions out there because each has its own special qualities a distinct onion personality, if...
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...
