Cooking

Kevin Walker Professor Echelberger ENG 201 2 March 2010 Eating Habits: Men versus Women Getting a hot meal in college is very easy. Most college students have a very short walk to their campus cafeteria. Entering the cafeteria, there is generally an array of meals to choose from. Researchers have been studying the eating habits of college students for a while. Although the studies are predominately due to the typical increase in weight of Americans over the past few centuries, the data has shown interesting results not pertaining to their research.

A fascinating question has arisen to add to the ponderous question of how men and women differ. The question that I was looking to gain knowledge on was “how do men and women vary in food choices? ” Central Michigan University’s cafeteria Rfoc (Real Food on Campus) was the perfect observatory for my research. The university’s campus hosts sixteen different locations to get meals from. The assortment of cafeterias allows for tremendous convenience to the students who need to fit several meals into a jam packed day. Do these busy days force students to eat quick unhealthy snacks instead of a nutritious meal?

Many researchers think the stress from school and a busy schedule force students to put nutrition on the back burner. Others have seen a trend in eating healthy or unhealthy between men and women. Considering all I have to do is walk down four flights of stairs to the Rfoc, I chose to observe at this location. Walking into the cafeteria there were many vantage points to choose from. The main floor seating would be good since it would put me in the middle of the most eaters. Then I started thinking about how I’d be looked at funny for staring at people since I might lock eyes with someone.

Next vantage point I looked at was the tables by the Mediterranean pasta station. Only problem with sitting there was that I would see mostly people eating the Mediterranean food which would skew my observations. Finally I found the perfect lookout point. The bar by the on the left side of the cafeteria seemed ideal since the high bar stools would give me a bird’s eye view of the peoples’ plates without being looked at funny for creeping. From my post I could see the salad bar, Mediterranean pasta station, international station, Mediterranean pizza station, American dinner station and the produce stand.

The only stations I couldn’t see were American dinner, southern kitchen and the dessert station. Since I could see majority of the stations and tables I decided I’d stay in this location to observe. With the observing location picked out all I needed was to figure out what was the best time to observe. From my own personal experience throughout the school year I know when the most people tend to be down there. Breakfast usually gets a decent amount of people from around nine thirty till ten thirty when breakfast ends. However, since breakfast doesn’t have a large variety of choices there wouldn’t be much to compare.

With breakfast no longer in the running, lunch and dinner were the only two possible times to go. Thinking back to the mind-boggling lines I have had to wait in at dinner time I decided dinner was the best time to observe. Dinner would have a wide range of food offered and more people to observe allowing for better data. When I walked into the cafeteria, the cute girl working the reception desk swiped my card to subtract one meal from my plan. Like any other typical time eating in the Rfoc I walked up to the display table showing all the possible meals for the day.

Each meal consists of a main dish and possible sides. Southern kitchen offered a marinated pork loin with mashed potatoes and carrots. American dinner was a hamburger offered with toppings like bacon, lettuce, tomatoes, and cheese in addition to fries. Mediterranean pizza had an array of cheese, pepperoni, and ham pizzas. International served an orange chicken with rice and vegetables dish. Fettuccini alfredo and marinara sauces were the possible toppings for the linguini noodles at the Mediterranean pasta station. Desserts consisted of fudge brownies, chocolate chip cookies and ice cream.

The ice cream machine had chocolate and vanilla with toppings like reese’s, chocolate chips, fudge, chocolate syrup, marshmallow cream and heath bars. Salad bar had the typical salad bar contents to choose from to make a personal salad with. Some of the available meals were healthy and some were very unhealthy. I quickly grabbed my plate of the chicken from the salad bar since on a diet and made my way to my post. Previous to going to the cafeteria I made a very detailed excel spreadsheet to sort my observations into.

I am a neat freak so I wanted it to be easy to do and presentable. Although my bladder didn’t want to I stayed in the cafeteria for a little over an hour recording what the visible guys and girls were eating. I recorded which meals the guys picked and which meals the girls went with. In addition, I took note of whether or not guys and girls grabbed fruit since unlike vegetables they are not included in the meals. Since drinks don’t have nutritional value I didn’t record what each gender drank. Once I had all of my data I went back to my dorm and graphed the numbers into a bar graph.

The graph showed men out ate women at Southern Kitchen, Mediterranean Pizza, American Dinner, International Station and the Dessert Station. Thus, women out ate men at the Salad Bar, Mediterranean Pasta, and Fruit. Based on the foods served at these stations, men tended to eat more meat, poultry, and grains than women. Vegetables and fruit were consumed by more women than men as predicted by Tina’s study in The Indianapolis Star. Grains were split between the two genders since women consumed more pasta then men and men consumed more pizza than women.

My data agrees with Judith Rodriguez when she said, “Male college students are more likely to eat from the meat, poultry, fish, dry beans, and nut groups”. Throughout my observations, I saw a trend in the eating habits of men and women. Nanci Hellmich was correct when saying, “Eating habits of men and women in college are different”. The reasoning for the difference could be anything from males hoping the protein in the meats would help build bigger muscles to women eating vegetables and fruit because they are “obsessed with maintaining their figure” (LeFebvre).

However, my data does not supply sufficient information to justify the reasoning behind the genders’ tendencies of eating certain foods. Men and women have many similarities and differences, but when pertaining to eating habits they are very different. Works Cited Hellmich, Nanci. “College eating habits are clogged with fat. ” USA Today. 10 Jan. 2002. Web. 11 Feb. 2010. <http://www. usatoday. com/news/health/diet/2002-01-10-college-eating. htm>. LeFebvre, Cathy. “College eating habits analyzed by researchers, students. The Daily Orange. 23 Sept. 2002. Web. 11 Feb. 2010. <http://media. www. dailyorange. com/media/storage/paper522/news/2002/09/23/Feature/College. Eating. Habits. Analyzed. By. Researchers. Students-279281. shtml>. Rodriguez, Judith C. “College Students. ” Faqs. org. Web. <http://www. faqs. org/nutrition/Ca-De/College-Students-Diets-of. html>. Tina. “Study: Women Eat Healthier Than Men. ” The Indianapolis Star. 8 Apr. 2007. Web. 11 Feb. 2010. <http://www. shortnews. com/start. cfm? id=61638>.

Effect of Temperature on Enzyme Catalase Activity in potato Aim:

To investigate the effect of temperature (10, 37, 60). Celsius on enzyme catalase activity in potato using 2% of hydrogen peroxide (H202) as the substrate measuring the height (cm) of oxygen gas (bubbles) and calculating the volume of oxygen bubbles produced (cm3).

Introduction: Enzymes are biological catalysts that speed up metabolic reactions without being affected. They lower the activation energy needed to start a reaction.

Enzymes are affected by several factors including PH, Substrate concentration; Temperature & other factors.

Each enzyme has an optimum temperature at which its activity is the highest, below this optimum temp, the kinetic energy of molecules decreases, therefore the collisions between the active site of the enzyme and substrate decreases, as a result, the enzyme activity will decrease, so decreasing the rate of the reaction If the temp. Exceeds the optimum temp. The kinetic energy between molecules increases therefore collisions increase leading to the change in the tertiary structure of the enzyme and in this case active site is lost and the enzymes will be denatured so the reaction will slow down &stops. Catalase is an enzyme, found basically in all living cells. It breaks down hydrogen peroxide (a waste product) into water and oxygen.

2HO 2H2O+O2

As predicted, the enzyme catalase activity would be the highest at 37c? (Optimum temp. )if increased to 60c? then the enzyme would be denatured and if decreased to 10c? (very low temp. ) then the reaction would be slow. Variables: Dependent: Height of oxygen bubbles (cm) using a ruler. Independent: Temperature (10c, 37c, 60c) using three different water baths each adjusted to a specific temp.

Controlled:

1. A number of potato cubes: 3 cubes of potatoes were used in each trial at each different temp. If changed, whether decrease or increase, then the number of enzymes (active site) available would change, therefore affecting the rate of the reaction.
2. Size of potato cubes with dimensions 1cmx1cmx1. 5cm. This is controlled by cutting all potato cubes with the same dimensions using a ruler & a cutter. If changed, then this would affect the rate of enzyme activity, therefore affecting the results.
3. The volume of hydrogen peroxide: 15cm3 of hydrogen peroxide was measured using a graduated cylinder for each trial at different temp.  Each enzyme has an optimum temp. at which the rate of enzyme activity is the highest. Above the optimum temp, the kinetic energy of molecules increases, therefore, the collisions between the active site and the substrate increase, and as a result, the enzyme would lose its 3D structure and active site and the enzyme would be denatured.

This is shown in the graph, as the volume of oxygen bubbles cm3 decreased from 23. 84cm3 to 10. 11cm3 at 60c. Below the optimum temp the kinetic energy of molecules decreases, therefore the collisions decrease and the enzyme would slow down and the rate of energy decreases as it’s shown in table (2) the volume of oxygen bubble decrease from 37c  to 10c. According to our results in a table (2) and graph, the optimum temp was 37c? at which the rate of enzyme catalase activity was the highest as the highest volume of oxygen bubbles was produced 23. 84cm3. The results obtained matched the hypothesis which stated that 37c ? is the optimum temp for enzyme catalase to break hydrogen peroxide which is a toxic product into water & oxygen.

Evaluation & Improvements:

1. Size of potato cubes. Potato cubes were cut into cubes of dimensions 1cmx1cmx1. 5cm using a ruler and a blade which was a source of error since all cubes vary slightly in size which means the concentration of catalase enzyme is different. A potato cutter that cut the potato into equal sizes.
2. Height of oxygen bubbles measured by a ruler. This was an inaccurate method. The volume could be measured instead in height using gas Syringe which will give more accurate results
3. The volume of detergent. 2 drops of detergent were measured using a dropper. A pipette can be used which will give more accurate results.

Reference

1. (Jones, 2009).
2. “Introduction to Enzymes. ” Factors Affecting Enzyme Activity (). N. p. , n. d. Web. 16 Nov. 2012.
3. “Effect of Temperature on Enzyme Activity. ” Effect of Temperature on Enzyme Activity. N. p. , n. d. Web. 16 Nov. 2012.

How to Make Spanish Rice Making Spanish rice is a fairly fast and easy process. It involves browning the rice, adding the ingredients, and cooking the rice. Before you begin you will need the following ingredients: cooking oil (vegetable or canola), long grain rice (I prefer Mahatma Jasmine), a tomato, an onion, water, and tomato bullion. The following seasonings are optional: Sazon Goya con azafran, Sazon Goya con culantro/achiote. found on aisle at most grocery stores)You will also need a two quart sauce pan with a lid (a larger pan may be used, but the rice will cook faster, therefore the cooking time will vary), a large spoon, and a gas or electric stove top. You need to take caution not to brown the rice too fast. If you cook the Spanish rice according to the following process, the rice will be soft and moist, with no standing liquid in the pan. First you will need to brown the rice.

In order to do this, you will need to add a half cup of cooking oil to a two quart sauce pan (a larger pan will work, but the rice will have more room to cook, therefore it will cook faster and take less time). Next, pre-heat the oil on medium heat for about two minutes. Then add two cups of long grain rice to the pre-heated oil. (I prefer Mahatma Jasmine long grain rice because it cooks fluffier and it looks better) Continue to cook the rice on medium heat, stirring often with a large spoon. While the rice is browning, chop a small tomato and half of a medium onion.

When the rice starts to brown, you will need to stir the rice more frequently. The rice will burn if you fail to stir it often or have the heat too high. The rice will be a golden brown color when it is ready for the next process. Browning the rice usually takes about fifteen minutes. The second process is adding the ingredients. First, stir in the chopped onions and tomatoes. Then add five and a half cups of water and stir. Let the water heat, but not to boiling. When the water appears hot, add five teaspoons of Knorr tomato bullion.

Then add two packets of each: Sazon Goya con azafran (orange/yellow box), Sazon Goya con culantro/achiote (two tone orange box). (This can be found on the Mexican aisle at most grocery stores. The Sazon Goya is optional. I use it because it gives the rice a little more color and I think a better flavor). Stir the mixture until the seasonings are well dissolved. Place the lid on the rice. You should then reduce the heat at this point to medium/low. The final step in cooking the Spanish rice doesn’t take long. I think it is the fastest process of the three.

I usually let the rice cook for about thirteen-eighteen minutes. I do not stir the rice at all during this final step. I open the lid every few minutes to make sure the rice is not cooking too fast. You should see liquid for at least the first eight minutes or so. When you do not stir the rice, it appears fluffier and not so mushy looking. The Spanish rice will be ready when you no longer see standing liquid in the pan. You can carefully insert the large spoon down to the bottom of the pan of Spanish rice (without stirring) to make sure the rice is not cooking too fast and to see if the rice is ready.

The rice will be soft when it is ready. Keep the lid on the pan until you are ready to serve it. If you have followed the previous steps of this process correctly, your Spanish rice will be fluffy and soft. If you browned the rice too fast, it will be hard and will not fully cook as it should. The rice will also have a burnt taste. In the event this happens, reduce the heat while you are browning the rice or stir more frequently the next time you make Spanish rice.

If the Spanish rice is too dry or hard, it may be possible you had your heat to high after adding the ingredients. The next time you should cook it on a lower heat, or add a little more water. You may take into consideration that some stoves may vary. This process was done with an electric stove. You can make little tweaks in this process if you find it necessary. You can reduce the heat if the rice appears to cook to fast. The rice seldom ever cooks too slowly. If it cooks too slowly, it will usually just take a little longer to cook.

Basic Kitchen Organization Food Processing Kitchen (Commissary Kitchen) -In large operations, it is a kitchen for the processing of all vegetables, salads and fruits -Purpose: to wash peel and sanitize and cut all raw products, increase hygienic and sanitary standards of a kitchen, reduce waste Cold/Pantry Kitchen () -Produces all cold food items – salads, dressings, cold platters, terrines, pates, sushi/sashimi, cheese, fruits,etc. -If there is no in-house butchery, also responsible for processing and portioning all meat, fish and seafood items Butchery In charge of processing and portioning all meat, fish, and seafood -In large operations, it will also produce processed meats and seafood items such as sausages, smoked ham, cooked ham, smoked fish and seafood, etc. Main Kitchen -In charge of producing hot dishes for the various outlets, hot basic sauces for all operations -If there is no banquet kitchen, it will also produce the hot food for banquet and catering functions -May also provide the staff food in certain operations Banquet Kitchen -Generally, is a finishing kitchen – a satellite kitchen for garnishing, final sauces and service -Large operations may have this as a full kitchen

Restaurant Kitchen -Generally, finishing kitchens, except specialty kitchens such as Western Fine Dining, Japanese, Chinese, etc. -Coffee Shop Classified here. Room Service Kitchen -Room service food is generally provided by individual restaurant kitchens -Larger operations have a separate room service kitchen -Offer a la carte items from all their restaurants Staff Canteen -Large operations generally have a small staff canteen -Partly supported by the main kitchen, cold kitchen, and butchery. Pastry and bakery provide desserts and breads.

Pastry Kitchen -In charge of producing all types of cold, warm and frozen desserts (pralines, cookies, sugar work, marzipan work, etc. ) Bakery -In charge of all baking requirements such as breads, crusts and doughs. Kitchen Organization Chart Kitchen Brigade Corporate Chef -Highest position for a chef in a hotel chain or chain of restaurants. -Responsible for overseeing standards in all hotels/restaurants in that chain -Creates new food concept ideas for all hotels or certain regions -Oversees new hotels and renovations Executive Chef (Chef de Cuisine) Administrative and operational responsibility for all daily kitchen operations on one hotel -Ensures that all supply requirements for all operations are in place -Develops and implements new menus, promotions and festivals -Evaluates based on recommendations, promotes or dismisses staff -Directly interacts with banquet and sales and marketing to produce special menus for functions or groups staying in the hotel -Updates the food and beverage director -Responsible for the monthly food cost of his/her department Executive Sous Chef (Working Chef) -Immediate assistant of the EC -Directly supervises all operational activities In charge of certain administrative work such as duty rosters, evaluation of his/her immediate subordinates, coordination for function set ups, or special promotional setups. Sous Chef -Commonly in charge of an outlet kitchen or section -Run directly the day-to-day of outlet operations -Directly coordinate with the Executive Sous-Chef -Responsible for supplies, proper staffing, and food quality -Appraise and interview new staff and recommend promotions and dismissal of staff. Section Chef – Chef de Partie -Sauce Cook – Saucier oPrepares all meat, game, poultry, fish and warm appetizers w/ hot/warm sauces -Broiler Cook – Rotisseur All grilled dishes, roasts, and dishes that are oven roasted or deep-fat fried -A la Carte Cook – Restaurteur oPrepares al a carte dishes -Fish Cook – Poissonier oRelieves the sauce cook from the preparation of fish and seafood dishes -Vegetable Cook – Entremetier oPreparation of soups, vegetables, potatoes, pasta, warm cheese and egg dishes -Pantry Cook – Garde Manger oSupervises all cold food preparations: Salads, cold appetizer, dressings cold sauces, buffet platters and decorations. oIf there is no butchery, bones and portions all meat, game, poultry, and fish oResponsible for monitoring all chillers and freezers Butcher – Boucher de Cuisine oHandles meat, fish and seafood, if they are professionally trained butchers, also prepare processed meats -Swing Chef – Chef Tournant oReliever for the Chefs de Partie and generally an experienced chef -Duty Cook – Chef de Garde oFor restaurants with a split shift – stays on duty during the lean afternoon hours or late evening hours -Dietitian – Dietetcien oAdvisory position – prepares special diet menus and calculates nutritional values for guests with special needs -Demi-Chef oPosition between rank and file and supervisor Stronger cook than a commis, but not experienced enough to be a chef de partie oTakes on supervisory functions of chef de partie in their absence -Staff Cook – Cuisinier pour le personnel oPrepares the meals for the staff if there is a staff kitchen Pastry, Confisserie and Bakery -Pastry Chef – Patissier oPrepares cold, warm and frozen sweet dishes as well as baked items if there is no bakeshop in the operation oSupervises all necessary ingredient requisitions, evaluation, hiring and dismissal of the staff oReports directly to the executive chef, coordinates with the executive-sous chef -Confisseur Prepares all specialties with chocolate and special cookies (petit-fours) oSpecialist in sugar and marzipan work -Chief Baker – Boulanger oResponsible for all bread and dough preparation required by the pastry and kitchen Cooking Methods and Techniques 14 Cooking Methods MethodWhere it’s doneTemperature BlanchingStove Deep-Fat FryerWater: 100°C Oil: 130°C-150°C PoachingStove/OvenStove: 65°C-80°C Oven: 165°C Boiling or SimmeringStoveBoiling: 100°C Simmering: 95°C – 98°C SteamingStove/Steamer100°C – 120°C Deep Fat FryingDeep Fat Fryer170°C – 180°C

Sauteing or Pan-FryingStove165°C – 200°C GrillingGrill240°C – 190°C Gratinate or Au GratinOven/Salamander240°C – 280°C BakingOven130°C – 260°C RoastingOven200°C – 220°C Finishing: 180°C Butter RoastingOvenStart: 140°C Finish: 160°C Braising/GlazingOven Meat Oven Vegetables Start: 200°C Cook: 160°C – 180°C Start: 140°C Finish: 160°C Glazing VegetablesStoveCook: 95°C – 98°C StewingStove95°C – 98°C Blanching -Cooking method used to pre-cook, cook or sanitize an ingredient for another cooking method or for preservation oAlternative method for blanching in hot water is steaming Method – can either be starting with cold or hot water or in oil -Why do we blanch: oTo clean and sanitize oTo destroy enzymes oTo prevent ingredients from sticking oTo improve the color of ingredients oTo pre-cook ingredients for another method oTo pre-cook an ingredient for preserving Poaching -For cooking tender ingredients which are high in protein at a low temperature (65°C – 80°C) -Where do we poach: oOn the stove, in liquid oOn the stove, in a water bath oIn the oven, in a water bath oIn a low/high pressure steamer in -How do we poach: oPoach, Floating in liquid oPoach in shallow Liquid Poach in a water bath with stirring oPoach in a water bath without stirring -To prevent tender meat parts, fish, egg and recipes containing egg from being over cooked and broken apart Boiling or Simmering -Boiling or simmering starting with cold water with a lid oFor Dried Vegetables, Potatoes and legumes oFor vegetable side dishes and soups (food items which are not delicate and do not change shape) oSo food can further absorb water and tenderize faster -Boiling and simmering without a lid oFor vegetables and starch based recipes, 98°C – 100°C oVegetable side dishes, rice dishes, pasta dishes and eggs To achieve rapid boiling point so that ingredients cook faster without excessive loss of nutrients and flavors -Simmering oFor stocks and soups, 95°C – 98°C oSimmer with out a lid to monitor liquids oStocks and clear soups become cloudy when boiled -Simmering starting with hot water with a lid oFor Meat, poultry, variety meats, fowl oStews, tongue, boiled beef, oThese ingredients don’t need to be monitored as they are stewed and contain sauce oSimmer with a lid to prevent excessive evaporation Steaming -For items that you usually poach, you can also steam Reduced cooking time with heat above 100°C retains flavor, color and nutrients better -Food stays drier and can immediately be used for further processing -Preserves ingredient shape very well as there is no agitation -Different kinds of ingredients can be cooked at the same time without absorbing each others flavor -Disadvantage: there is no liquid to prepare the sauce from Deep-Fat Frying -Meat, fish, poultry, vegetables, potato, fruits, mushrooms, pastries -Done in plant fat (shortening) at 170°C – 180°C -Basic rules in deep fat frying: oUse only heat-resistant and non-foamy oils Ensure proper temperature at 170°C – 180°C and never heat oil above 200°C oIf not in use, turn fryer temperature down to 90°C oNever season with salt or any other seasoning above the deep fat fryer oNever fry fish and pastry items in the same oil than other products oNever cover the deep fat fryer when in use oNever cover deep fat-fried foods as they become soggy oEveryday, filter fryer oil and clean deep fat fryer to remove frying particles which have settled on the bottom of the fryer oNever use oil that foams and causes eye and lung irritation smoke at 180°C Sauteing (Pan Frying) in a Stainless steel pan Use a stainless steel pan to produce pan drippings oSo you can deglaze the pan drippings oAdd flavor and color to the sauce Sauteing (Pan Frying) in a Non-Stick pan -Sauteing meat, vegetables, potatoes, mushrooms, eggs, etc. -Use a non-stick pan when sauteing ingredient that do not need a sauce to be made after. -Can also be done on a flat-top griddle, but like the non-stick pan, you cannot produce any sauce after Grilling and Broiling -For portioned and generally marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms. Ingredients may be wrapped in aluminum oil -Healthy cooking method – fat-free – but it is important not to burn ingredients because this can produce carcinogens Gratinating or Au Gratin -Method used for finishing, food is already generally cooked. -Food is always covered with ingredients that brown well (ex. egg & cream, cheese, batters, sauces, etc. ) -After applying the coating or crust, ingredients are browned under the salamander or in the oven under high upper heat -Eggs, soups, sauces, cheese, fish, seafood, poultry, meat, pasta, vegetables, potatoes and desserts are commonly gratinated -Browning is done for flavor and presentation

Baking -Mainly used in the hot kitchen to bake meat in a dough, crust or w/ savory souffles and savory starts -Mainly used in the pastry and bakery in the production Roasting in the oven -Done with tender and large pieces of meat which are only cut after cooking -Potatoes may also be roasted -Tender meat parts are roasted as the proteins are soft and do not require liquid to tenderize hem -Important that there is enough fat, to prevent drying out Braising in the oven -Food is cooked in a small amount of liquid in the oven or in a pressure cooker -Used for meat and fowl with high connective tissue Generally ingredients are braised whole and cut before serving -Slow cooking method where food is gently cooked in the oven over a long period of time where the product is tenderized Glazing of vegetables -Commonly for root, knob and fruit vegetables, also chest nuts and water chestnuts Glazing of White Meat -For white meat and poultry with low connective tissue -When glazing white meats, the product will have a shiny brown crust and moist, tender meats due to the slow cooking process

Stewing meat on the stove -Used for pre-cut meat or poultry with high connective tissue -Generally stewed with a large amount of liquid -Usually national recipes of countries, with many variations -Onions usually an ingredient, it is important to properly glaze them so they release the juices which become syrupy and eventually turn brownish Stewing of fruits and vegetables -Usually vegetables from the fruit vegetable family -Generally used to make compotes, fruit puree or fruit sauce

Products and Services : Theme – “Food Fusion” Singapore being truly a trans-national epitome and embraces every culture with due dignity and respect, it is just apt for us to theme our restaurant menu into a “Food Fusion”. Fusion food is a combination of various forms of cookery and comes in several forms. Regional fusion combines different cuisines of a region or sub-region into a single eating experience. Asian fusion restaurants, which combine the various cuisines of different Asian countries, have become popular in many parts of the United States and United Kingdom.

Often featured are South Asian, East Asian, and South-East Asian dishes alongside one another and offering dishes that are inspired combinations of such cuisines. In Singapore with highest influx of migrants, fusion cuisine is being reinvented and is becoming increasingly the norm at numerous cafes and restaurants with the quality and creativity of Asian-fusion restaurants. Foods based on one culture, but prepared using ingredients and flavors inherent to another culture, are also considered forms of fusion cuisine which is our them “Food Fusion”, a fine blend of Asia. Sing-Foo’sion Special :

Signature dish of Singapore, similar to “Singapore Sling” drink. * Indo-Chinese Foo’sion * Malay-Indo Foo’sion * Indo-Conti Foo’sion * Japanese-Indo Foo’sion * Indo-Western Foo’sion Aromatic Soups * ‘Pho’ – sliced beef or chicken noodle soup topped w/thai basil, cilantro, culantro & bean sprouts. * Spicy Lemongrass ‘Hue’ Beef, Chicken Or Tofu. * Seafood Tom Yum. * Vietnamese Hot & Sour Soup * Wakame Tofu Miso. Fresh Fusion Starters * Fusion Spring Rolls. * Crispy Taro Ball * Patate Douce Fritters * Herberd Cherrystones served with a spicy lime sauce * Coco curry mussels with grape tomatoes.

Oodles of noodles * Coco Curry Butterfly Shrimp Or Tofu * Pad Thai * Tofu Vermicelli * Grilled Pork Chop Vermicelli * Sesame Noodles * Spicy Udon Chicken, Tofu & Veggies. Grains Fry-ins * Chicken Or Tofu Pineapple Fried Rice * Crispy Thai Basil Chicken * Vietnamese Five Spice Marinade Grilled Pork Chops * Charbroiled Lemongrass Chicken * Sauteed Coconut Curry Lemongrass Chicken, Shrimp, Tofu Or Beef Hot Calming Herbals and Smoothies * Organic Black pepper Coke * Milky Green Ginger Teh * Hot Soy Expresso * Fusion Sangria smoothy * Young Coconut creamy tero 5. Market Analysis ?•Summary? Industry Analysis? •Target Market? •Customer Profile? •Major competitors and participants? •Market Segmentation? •Projected Market Growth and Market Share Objectives Singapore is the place for food lovers and it offers most of the international cuisines. Singapore’s food and beverage (F&B) services industry contributed approximately SGD 11. 36bn or 3. 5% to the country’s total GDP in 2011. Ministry of Trade and industry has estimated 4% growth in Accommodation and food services industry in Singapore supported by healthy growth in visitor arrivals with restaurants achieving about 5. 5 growth. With Tourist arrivals at ever time high and with upcoming international cruise terminal next to MBS , Marina Bay sands(MBS) is best placed for having a restaurant. It has many restaurants offering International cuisine for business as well as leisure. With many highflying tourists and locals too visiting this integrated resort, there is room for Value for money restaurants offering quick lunch/dinner. Event Plaza in MBS attracts crowds who visit Arts and science museum as well as light and water show.

Converting these footfalls in to business is the key issue. Customers include visitors to Exhibition center , Casino , and the evening crowds to the light shows for less than $10 meal. MBS has many restaurants like A Taste of Nanyang, Bay Sushi, Celebrity chef restaurants too. There are not many offering Indian food except Punjab Grill by Jiggs Kalra for high end dining. Target market is Indian food lovers and in 20 to 50 age groups , who frequent the Marina bay sands attractions. Pricing and demographics help in targeting the right customer.

Market growth is a factor of visibility of the restaurant, driving the message of affordability and easy accessibility to the visiting crowds. Singapore food consumptions accounts for 3% of GDP and it has highest food consumption levels in South east Asia. Working with The Agri-Food and Veterinary Authority (AVA), Health Promotion Board (HPB) and National Environment Agency (NEA) on offering healthier food will go long way in building the food brand. Food and beverage industry has the social obligation to support healthy and active lifestyles and thus iffering healthy food will lead to increased sales and market share within the MBS rea. 10. Marketing Plan •Creating and Maintaining Customers •Product Pricing Strategy? •Product Positioning •Sales and Distribution Plan •Promotional Strategy Expenditure on F&B has grown steadily in Singapore, with market value expanding from USD 8. 3bn in 2006 to USD 11. 4bn in 2011. Attracting customers and repeat customers in a challenge where visitors arrivals are event based. To have a healthy customer base it is necessary to tie up with Event organizers like Singapore Tourism board, MICE organizers.

Sign boards on healthy eating along the marina bay Promenade to attract crowds, tit bits of healthy Indian foods and how to choose healthy food and stay fit , offering SGD 10 experience as the prime product in allocation (MBS) where healthy dining may be rare and is expensive. Positioning with value for money healthy dining experience, liaising up with HR departments of neighboring working population to have lunchtime crowds , leaflets dining events around the marina promenade with discounts about 20% if the whole family ( at least 4 persons) dining are some of the promotional strategies.

Healthy dining as brand with strengths of Vegetarian and Non-vegetarian Indian cuisine which offer less trans fat, olive oil cooking, no reuse of cooking oil and, less fried food will resonate a healthy product for lunch and dinner. New shopping destinations like Marina link mall and MBS shopping outlets itself will be approached to be positioned as partners in Market making for each others benefit. Frequent feedback forms to patrons offering discounts of up to 20% on food quality , brand image and service to keep the restaurant in sync with patrons expectations and experience will help to redesign the food offerings.

1. Infrared thermometers are used to measures? Surface temperatures 2. Food cannot be refrozen once it is thawed because? Dangerous bacteria can grow on thawed food 3. What is the minimum temperature for transporting hot food and hot food holding items? 135 (F) degrees 4. The appropriate freezing method for destroying the anisakis parasite in fish is? -4 f degrees and held for 7days 5. What type of jewelry may a food handler wear while preparing food? Plain band 6. A women runs out of the bathroom in a fast food restaurant, and frantically tells the manager that the bathroom sink has backed up and is overflowing.

What should the manager do? Close the restroom and call a plumber to unblock the drain 7. The concentration of a sanitizing solution is compromised when? The solution is to hot 8. All of these foods are potentially hazardous expect for? Raw asparagus 9. If the water supply to an establishment is shut off and there is no alternate portable water source? The establishment needs to close until the water supply is restored 10. The minimum internal temp of a pork roast or tuna casserole cooked in a microwave is? 165 (f) degrees for 15seconds 11. A food handler reports to the manager that he has been diagnosed with hemorrhagic colitis.

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The manager must? Ask the person to leave the establishment and report the incident to the health dept. 12. Clean plates are required for each trip to the buffet because? Contamination can be prevented 13. Frozen foods, other than ice cream, must not be stored at a temp. Over? 0 f degrees 14. Hand washing is not allowed in sinks that are? Used for food prep 15. Light bulb in food prep area must? Be covered to prevent physical contamination 16. The safe way to thaw large poultry or meat product is? In a frig at 41 f or lower 17. The minimum temp and time allowed for cooking a roast beef is? 130 f for 112 min 18.

Hand antiseptics can be used? After proper hand washing 19. Which of the following is the best method for killing bacteria in ground beef? Cook to 155 f for 15 sec 20. Which of these disease- causing bacteria may be found in the shell eggs? Salmonella 21. Cooked food is a self serve establishment that has been in the danger zone of under 135 f to over 70 f internal temp of? 165 f – for 15 sec 22. When displaying live shellfish for consumption, the FDA food code requires that you? Have a HACCP plan and a variance 23. The chef prepared a large quantity of homemade beef stew and divided it up into two shallow pans for cooling.

He placed the pans in the refrigerator and stirs them frequently. However, he was unsuccessful in cooling the stew from 135 f to 70 f within 2 hrs. What must the chef do to cool the stew? Reheat stew at 165 f for 15 sec and begin cooling process again 24. The entire hand washing process should take at least? 20 sec 25. Listeria bacteria is especially dangerous because? It can grow in dish water 26. Back siphoning occurs when the portable water pressure is lower than the waste water pressure and the waste water backs into the portable water-cross connection? Air gaps 27.

Which of these foods in the most likely source of botulism? Vegetables in a swollen can 28. The internal receiving temp of fresh? 41 f 29. Which organism is most likely to multiply in vacuum or airless packaged foods? Clostridium botulinum 30. The minimum wash temp for chemical sanitizing in a ware washing machine should be? 120 f degrees 31. To manually hot water sanitize in a three sink process, the item must be in the water that is at minimum? 120 f – 30 sec 32. Which of the following is a safe food handling practice? Clean and sanitize food surfaces in constant use every 4 hrs 33.

In a Hazards Analysis Critical Control Point (HACCP) plan, CCP’s are identified in? Flow chart 34. Measure a chicken noodle casserole where do you insert thermometer? Into the center or thickest part of the casserole 35. Grease traps must be cleaned on a regular basis because the can? Cause a backup 36. Product stuffed with either raw chicken or beef must be cooked to an internal temp of? 165 f for 15 sec 37. The first step in planning a food safety training program is? Identify the topics for the training 38. When cooking in a microwave, potentially hazardous foods should? Be rotated or mixed halfway through the cooking process 9. To ensure that the items are sanitized, the temp of a ware washing machine’s final sanitizing rinse must be at least? 180 f degrees 40. What two factors are the most important for controlling food borne illness in the food preparation process? Time and temp 41. Reduced Oxygen Packaged food must be stored? In refrigeration 42. An outbreak of typhoid fever, caused by the Salmonella Typhi Bacterium, is most likely to occur after? Flooding 43. Which of the following fall into the “eight most common food allergens” category? Milk, Wheat, Soybeans 44. Enterohemorrahagic E. coli is a? Bacteria that produces shiga toxins 5. Which of the following bacteria are found in soil? Bacillus cereus 46. The anisakis simplex worm is most likely to be found in? Under cooked fish 47. Which of the following illness DO NOT have to be reported to the local health dept? Giardiasis 48. Which type of temp probe would use to measure the temp of an oven or refrigerator? Air 49. Which of the following is NOT a method for removing oxygen from packed foods? HMR 50. For traditional steeped tea, the hot water should be a minimum of? 175 f and steeped for minimum of 5 min 51. The correct method for calibrating a stem type thermometer is?

In water and ice, and calibrate 32 f 52. Shellfish dealer tags must be kept on file for how many days after the shellfish was harvested? 90 days 53. You have a food delivery arriving in an hour that will consist of milk cartons, fresh chicken breasts, and vacuum-packed bacon. What is the best thermometer to use to check product temperatures on all of these products? Bimetallic thermometer 54. Food borne intoxication is caused by eating food that contain? Poison producing microorganisms 55. To free up space in the kitchen, a busser is asked to manually clean some pot and pans in a three-compartment sink.

First he scrapes and rinses the items. Then, he washes them in the first sink, rinses them in the second sink, sanitizes them in the third sink, and sets the items on the drain board to air dry. What did the busser do wrong? He forgot to clean and sanitize the sinks before using them 56. PCO stands for? Pest control operator 57. The best method of preventing an outbreak of Hepatitis A is? Proper hand washing procedures 58. On her morning shift, a food handler puts on clean disposable gloves, and begins to move defrosted hamburger patties form the refrigerator to the preparation area, as directed by the cook.

Then, she is asked to slice tomatoes. When she’s done, she slices raw onions. In this sequence of task, when should the food handler change gloves? After moving the hamburger patties to the preparation area 59. The chef just finished preparing raw chicken breasts in a citrus marinade. She will store them in the refrigerator for the next shift to cook and serve for dinner. In order to prevent possible cross-contamination, where should the chef place the tray of chicken breast in the refrigerator? On the bottom self next to the ground turkey 60.

A food handler comes to work with a bad cold, but insists that he is well enough to work. The employee is asked to take his temperature, and it turns out that he has a fever. What should the manager do? Send the employee home 61. Which of the following bacteria might be found in a food worker’s hand wound? Staphylococcus aureus 62. A father takes his four year old daughter and her friend to the local hamburger diner after swimming lessons. The friend wants a hot dog, and his daughter wants a hamburger. Because the father likes his hamburgers rare, he orders a rare hamburger for himself and his daughter.

What should the server do? Explain that the restaurant cannot serve rare hamburgers to young children 63. Salmonella spp. Bacteria have recently been found in contaminated? Produce 64. A food worker used a Quats sanitizing solution in a three compartment sink as the final step in the cleaning and sanitizing process. She confirmed that the water temp was 75 f, she followed the manufacturer’s concentration instructions, and she completely immersed the cleaned metal cooking pots in the solution for 15 sec. last, she let the pot air dry before storing it. What did the food worker do wrong?

She didn’t immerse the pot long enough 65. Which of the following foods are most easily contaminated with the Norovirus? Ready to eat foods 66. Shigella spp. Bacteria are most likely to be found in contaminated? Water 67. A catering company is preparing and transporting hot and cold foods to a customer site for a birthday party. The customer will then reheats and serve the food to guests at the appropriate time. Which of the following must the catering company provide to the customer? Reheating instructions for hot foods 68. A customer has just finished eating a seafood salad with a peanut dressing.

As he is paying the bill, the customer starts to have trouble breathing. His face starts to swell, and he breaks out in hives. Most likely the customer is suffering from? An allergy attack 69. In the final hour of a local fund raising event, your food booth runs out of ice for cold beverages. What is the best course of action to follow? Send a volunteer to the nearest store for a bag of ice 70. A food handler in a small coffee shop has just finished deep frying a batch of chicken nuggets, when a customer order comes in for fried shrimp. What does the food handler need to do to avoid cross- contact?

The food handler should use a different fryer and oil assigned to cook seafood 71. At an offsite catered event, the food service manager has been hot holding a beef stir fry at 145 f, when suddenly she loses her heat source. Guests are in line waiting to be served. What should the manager do? Begin to serve guests, because the stir fry can be out of temp control for up to 4 hrs 72. A server walks up to a newly seated party of two. The female customer announces that she has a wheat allergy. What should the server do? Wait till the customer orders, and then check with the manager to confirm if any of the ordered items contain wheat

Pearlie Byrd-Lain American InterContinental University SSCI210-1205A-02 Unit 2IP/ Ethnocentrism Abstract In this summary I will be discussing ethnocentrism and the beliefs of the value one puts on of their cultural beliefs. I will begin with the definition of ethnocentrism and that is the belief that the values, symbols, and customs of one’s own culture are superior to those of another culture (Editorial 2012). First let’s just start with what is culture are practices or beliefs that is passed down through generation to generation.

Ethnocentrism is part of one’s culture. I have chosen the TV show Iron Chef America to show how ethnocentrism plays a part even in cooking. There is a competition with the professional chef Mario Batali and a first time contender by the name of Des Jardins. This competition is like all the rest but I wasn’t looking so much at the meals being prepared, I was watching the exchanges going on with the chefs the announcer and the judges. They all have a different ethnical background and also are from a different culture.

The competition began with the type of foods that will be prepared into different courses. The chefs look at the food and began. Mario Batali is Italian and his pride is on the line because he is competing with a first time contender. Mario is not worried about the cooking but about the win. Then there is the first time contender trying to make a name for herself as a professional chef although she has cooked for some of the most famous restaurants in California she still had to prove that she can best Mario Batali.

Mario Batali specializes in Italian cooking and Des Jardins specializes in Frenc-california cooking. They were both raised in this cultural background from which they began their profession. Mario is a very proud Italian and it shows in the work in the kitchen. He shows Des respect and courtesy but he takes pride in the dishes being made. Des Jardin also has her pride in the dishes that is being made. Her line of ancestors recipes are online due to the fact that she cooks with shrimp on daily basis. (Shrimp being the dish chosen for the cook off. Des Jardin won the competition but you can see that her values and beliefs were in play. In the 18th century and the 20 century the Chinese rejected the European religion due to the fact that the Chinese were an ethnocentric type of people that believed that their religion and values were more superior than that of the Europeans so the Chinese never excepted the religious beliefs of the Europeans over their own beliefs in Confucian. References Editorial Board (2013) Introduction to sociology. Words of Wisdom Sayre, Henry M. (2013) Discovering the Humanities. 2nd ED. Pearson