In modern day food service there are so many regulations, innovative ideas, products and procedures that keeping up with what’s going on in the outside world becomes complicated while you’re working inside your business. New government regulations, newly created products, innovation in equipment and building materials, advancement in marketing techniques and communication are just some of the ongoing progressions in food service. Needless to say one could spend a large amount of time just trying to understand some of this data, let alone incorporate it into the business model. Even with all of the advancements made however, entrepreneurs can still rely on the basic formulas for opening a well run, fast growing food service business.
Real time new information will be displayed in the Current News section, with ongoing operational information in the This Month’s Served Knowledge section. RSS feeds are supplied by pertinent government agencies and food trade publications. Also check out the Tips and Tricks section for creating new menu items and of course the high profit Recipe of the Month. We will continue to accumulate facts and distribute this information as we grow including new laws, new technologies, insights and procedures as they pertain to food service in general and restaurants and the business model in particular. We are dedicated to the research of all things food service!
For Up-To-Date Employment Data in the State of New Hampshire Click on This Link:
RECIPE of the Month
SHRIMP AND CORN FRITTERS
Fresh corn kernels (from cobb) 1 lbs.
Scallions (diced ½”) .5 bunch
Garlic (chopped fine) 1 Tbspn
Onions (sliced thin) 1 cup
Cilantro (chopped fined) .5 cups
Flour 1 cup
Cornmeal 1 cup
Sugar 1/4 cup
Baking Powder 1 tsp
Coriander 1 tsp
Shrimp 2 lbs
Fry Oil 1 qt.
1) Combine all the ingredients in a medium size bowl.
2) Let sit at room temperature for ½ hour, then refrigerate.
3) In a medium saucepan heat the fry oil (Canola – Vegetable oil) to 375°. Using a tablespoon, scoop a tester spoonful into the oil and cook approximately 5 minutes or until medium brown color. Open and observe. Adjust the time for the rest as needed.
Michael’s Gourmet Food Services LLC ® Registered Copyright 2015
All Rights Reserved
« Facts of Interest »
The undisputed king of cheese is said to have originated in the province of Reggio Emilia, south of the Po Valley. The area was formally under the rule of the Dukedom of Parma which was the main trading center, hence its name. It was called the “Great Cheese of Seven Countries” because the ancient formula remained unchanged throughout the 700 years of history which altered the face of continents. Records dating back to 1200 to 1300AD describe the characteristics of Parmigiano Reggiano as they are today and it is assumed that the real origins of the cheese go back even further as written by early Latin writers. It is a cheese best known around the world in its grated form - Parmesan; but in early maturity it is a fine table cheese said to have medicinal purposes.
It is produced from the 1st of April to the 11th of November in large drums weighing 52 to 97 pounds, the average between 72 and 79 lbs. with a height of 7 to 9½ inches, and a circumference of 28 to 36 inches. It is made with unpasteurized but tested milk of morning and evening milking in the “zona tipica” of Bologna, Mantua, Modena, Parma, and Reggio Emilia, where the soil, climate, vegetation, fodder and cattle rearing traditions has influenced its flavor and quality over the centuries.
Kitchen cooking TIPS AND TRICKS
A microwave oven uses electromagnetic waves that bounce off the surfaces and into the food to heat it. The microwaves penetrate the food from ¾ to 1 inch, causing the water molecules to vibrate producing friction and thus heat. Microwaved foods cook from the inside out.
After water, fat absorbs microwaves the best.
Arrange the food in a circle for even cooking. Favor the edge of the rotary tray, more waves reach there than in the center.
Use round dishes, square dishes overcook food at the corners.
Cover the food to reduce cooking time, but leave a place for steam to vent.
Use clear glass to watch the food cooking, not all plastics are microwaveable and metal causes electrical arcing.
Salted foods heat faster.
The Microwave does best with vegetables, then seafood, then chicken, then meat.
Never run the microwave empty, this will damage it.