From 2011 (5)
Lesson Plan: Fresh Mango Flavors Seasonal Menus
Super User Monday, 28 February 2011 14:54Courtesy of the National Mango Board
Mango consumption has nearly quadrupled since 1990 to an estimated 2 pounds per capita annually.
Nothing conveys a taste of the tropics like fresh mangos. Luckily, you can use them to bring a burst of sunshine to menus year-round. The Orlando, Fla.-based National Mango Board (NMB) has made it its mission to educate foodservice professionals about the availability, selection and preparation of the world’s most popular fruit.
There are six major mango varieties available in the United States throughout the year. On the outside mangos vary in size, shape and color. On the inside, the subtle differences in flavor and texture fuel chefs’ imaginations for seasonal menus.
Lesson Plan: Adding a “Salt Tasting” to your Curriculum
Super User Monday, 31 January 2011 18:19By Colin Roche, MBA, CEC, CCE, FMP, CHE
Teaching the vast range of salts helps students in product-identification, nutrition and many other classes.
Universally, the most common seasoning used on food is the mineral sodium chloride (NaCl), or salt, which comes in a wide variety of forms. Salt heightens flavor by enhancing natural base ingredients and has a stronger taste on cooler foods than on hot foods. It must be added carefully, though, because the taste of saltiness cannot be removed, and it does not burn off during the cooking process.
Lesson Plan: Grape Expectations
Super User Thursday, 06 January 2011 14:51
The Culinary Institute of America and Grapes from California introduce an online learning module with innovative menu applications for table grapes.
“Grapes Make the Plate: Fresh Ideas for Modern Menus” is a free online resource at www.ciaprochef.com that illustrates the deeply flavorful, healthful and wide-ranging ways in which fresh California table grapes can create eye-candy color appeal and menu inspiration.
Taking fresh California grapes into new realms of culinary innovation, “Grapes Make the Plate” explores using California grapes in everything from soups and salads to main courses and desserts. Through online videos, chef-tested recipes and information on the nutritional value of fresh grapes, the online learning module presents scores of new ideas exploring the grape's culinary potential, including underutilized techniques such as juicing, roasting, carbonizing and frying grapes that create compelling textures and nuanced flavors.