At MGFS we plan to bring the latest and best data to you when it’s available to help keep you up to date and in the game. Our Resource Center gives you access to a wide variety of websites relative to food service in general and restaurants in specific. We will continually update and modify it as venues change.
WWW.USDA.GOV Department of Agriculture
WWW.FDA.GOV Food and Drug Administration
WWW.HHS.GOV Department of Health and Human Services
WWW.DOL.GOV Department of Labor
WWW.COMMERCE.GOV Department of Commerce
WWW.BEA.GOV Bureau of Economic Analysis
WWW.EPA.GOV Environmental Protection Agency
WWW.FSIS.USDA.GOV Food Safety and Inspection Service
WWW.OSHA.GOV Occupational Safety and Health Administration
WWW.ATF.GOV Bureau of Alcohol, Tobacco, Firearms and Explosives
WWW.IRS.GOV Internal Revenue service
EDUCATION - CERTIFICATIONS
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« Facts of Interest »
Chorizo, Spain’s ubiquitous sausage is usually made of chopped pork, sweet or hot paprika, crushed red peppers and garlic. It is available in two forms: a soft variety made for cooking and a cured, hard variety that is sliced and served as a tapas. Spanish Chorizo differs significantly from the plumper, juicier, Mexican Chorizo, which is made of freshly ground pork, and a chili spice blend, and the Portuguese Chourico, which contains less paprika and more garlic and includes wine. In America, Spanish Chorizo is popular in areas with a large Hispanic population. It has caught the attention of top chefs and often is used as a bold flavor counterpoint, especially in fusion cuisine.
Kitchen cooking TIPS AND TRICKS
Use a chef’s knife (with a triangular blade) in a rocking motion, pivoting the handle end up and down without lifting the point of the knife from the board.
Use a slight sawing motion when you slice. Your knife will feel sharper.
Serrated knives should be long, so you can get a good sawing motion without crushing.
Whenever possible, cut away from you not toward you.
Always curl in the fingertips of the hand holding the food, like claws. This not only protects your fingertips, but allows you to use your knuckles as a cutting guide.
For precision, use the index finger sitting on the food to align the knife. Keep the side of the blade lightly in contact with the front edge of your index finger as you make each cut.
If you are cutting on a diagonal, move your fingers on a diagonal also.
When chopping with a cleaver move your arm not your wrist, you’ll have more force.