- Full Title: SuperFit SuperFast System: The Busy Person’s Guide To Increasing Energy and Losing Weight
- Autor: Scott York
- Print Length: 70 pages
- Publication Date: December 8, 2013
- Language: English
- ISBN-10: B00F0SMZ0K
- Download File Format | Size: azw3 | 584,28 Kb
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Basic Tools & Equipment
So In Love
Girls, Girls, Girls
About the Author
Cookies – serve them with coffee, hang them from your Christmas tree or place them in clear cookie bags or decorative boxes and give to your friends and family. There are always plenty of reasons for you to have fun creating your own little works of art.
Cookies are delicious in their own right, of course, but adding decoration makes them that extra bit special. Many of the cookies included in this book can be decorated in a couple of minutes, but by spending a little more time you can create cookies that are truly magical and almost too good to eat.
Fundamentally a designer at heart, I have thoroughly enjoyed putting this little book of cookies together. With a background in sugarcraft, I have found that cookies, like cakes, make an excellent canvas on which to create designs that are both appealing and stylish.
I have included as many techniques and types of icing as possible, although I must admit to favouring decorating cookies using sugarpaste. With sugarpaste you can not only easily introduce colour but also add texture and three-dimensional elements to create cookies that will wow all those who see them.
As you probably appreciate, decorating cookies is child’s play; cookies are all about having fun in your kitchen and creating gorgeous, tasty treats that everyone will love. I have included a range of ideas in this book to tempt you, from high fashion to seasonal delights, weddings to designer style, so that whatever the occasion, you’ll be able to treat your friends, lighten up your work colleague’s day or spoil your family.
When it comes to decorating cookies, the possibilities really are endless so I hope that you will be inspired not only to create cookies from this book but also to invent designs of your own. If you can’t find a cutter for the type of cookie you would like to make, then do not despair – simply make your own templates, as described on page 11.
Be inspired, be creative and most of all, have fun.
basic tools & equipment
Before you begin to bake your cookies you will need to ensure that you have all of the right tools for the job to hand. The following is a list of equipment that have been used frequently in the book, although you will find that a wide range of sugarcrafting tools are suitable. Suppliers (in brackets) can be found on p120.
Baking sheets for baking cookies
Craft knife for intricate cutting tasks
Cutters for embossing and cutting out paste. I used
chicken breast, halloween cakes, no bake cookies, stir fry recipe, thai cuisine menu,
e plenty of options for those with food intolerances or preferences.
The recipes are flexible and adaptable so feel free to substitute the ingredients suggested with those that are available locally, or with seasonal alternatives. With reduced food miles and increased freshness, seasonal food is both better for the environment and for us. Farmers’ markets, box schemes, farm shops and local greengrocers make seasonal, locally grown fruit and vegetables widely available.
While planning meals a week in advance may suit some people, for others this is unrealistic, and for those people in particular, one of the keys to eating delicious home-cooked meals every day is to keep a well-stocked kitchen. As well as a good range of fresh fruit and vegetables, there are some basics it’s worth having in the store cupboard. These include dried and canned pulses, a selection of whole grains and a range of nuts and seeds. Ingredients for enhancing the deliciousness of your meals include olive oil, toasted sesame oil, tamari soy sauce, mustard, creamed coconut, lemons, tahini, herbs, spices and cider vinegar. For those who eat animal products, eggs, cheese, yogurt and butter are also handy.
A final note regarding kitchen equipment. Most of the recipes can be made without the need for fancy kitchen gadgets. However, a food processor can be a blessing for the time-pressed cook. If a food processor feels like too big an investment, a hand blender is invaluable for making blended soups and dips. Apart from that, a decent knife will save many a cut finger, a good peeler can be a joy, and a wooden chopping board is a friend for life. Then away you go!
Whether it’s lunch at home or work, a late supper or Sunday brunch, these small plates are designed to be versatile and easy to put together. The wraps, dips, patties, pancakes and fillings can all be mixed and matched according to taste. They work well in combination with each other to create a buffet or tapas-style meal in which diners can assemble their own tailor-made platters. Weather permitting, many can also be packed up and taken on a picnic.
Buckwheat Pancakes with Guacamole
Creamy Almond Butter and Lettuce Wraps
Savoury Seed Truffles
Avocado and White Bean Mash Tacos
Soft-boiled Eggs with Asparagus Soldiers
Pea and Basil Purée with Chinese Leaves
Pan-fried Green Beans with Almonds
Roasted Root Vegetables with Gado-gado Sauce
Japanese Noodle Bowl
Cheesy Corn Cakes with Rocket and Tomato Salad
Chestnut and Almond Cutlets
Sweet Potato Patties with Tahini Sauce
Mushroom and Olive Melts
Sweet Potato Bubble and Squeak
Cheddar and Courgette Frittata
Mushroom and Tofu-filled Chinese Pancakes
Griddled Vegetables and Halloumi with Basil Dressing
Buckwheat Pancakes with Guacamole
The batter for these buckwheat pancakes can be made in advance and stored, covered, in the fridge for up to a day. It is good for making small pancakes but if you want to make larger ones, you’ll need to add a little more water or milk to create a thinner batter. Guacamole makes a good filling for savoury pancakes. To make sweet pancakes, add 1 teaspoon of ground cinnamon to the flour, and serve the pancakes with jam and cream, or lemon juice and maple syrup.
110g/4oz buckwheat flour
½ tsp salt
1 free-range egg, beaten
240g/8½oz natural soya yogurt (or other natural yogurt)
240ml/8fl oz water
butter, olive oil or coconut oil, for frying
For the guacamole
2 ripe avocados, peeled and stoned
juice of 2 limes
2 ripe plum tomatoes, finely diced
sea salt and freshly ground black pepper
Combine the flour and salt in a mixing bowl and make a well in the centre.
Combine the egg, yogurt and water in a jug, then gradually beat the mixture into the flour until you have a smooth batter. Leave to rest for an hour or more.
Meanwhile, make the guacamole. Mash the avocado flesh in a bowl. Add the lime juice and mix well, seasoning with salt and pepper to taste. Cover until ready to serve.
Heat a little butter or oil in a frying pan and drop tablespoons of the batter into the pan. Cook for a few minutes until the undersides are starting to brown before gently turning them over and cooking the other side for a couple of minutes until browned. Remove the pancakes from the pan to a warm place and continue frying until you have used all the batter.
Pile the guacamole on the pancakes and top with the tomatoes – or roll up larger pancakes – to serve.
use soya yogurt and olive or coconut oil
Creamy Almond Butter and Lettuce Wraps
The crunchiness of romaine and little gem lettuce leaves makes them ideal as wraps. However, pitta breads, tortillas and taco shells also make good vehicles for this creamy, crunchy filling. Almond butter is a
egg foo yung, pizza recipe, chocolate shells, cooking pork loin in oven, nutrition data,
l dips and morsels
Dips and morsels
Blinis with soured cream and roasted peppers
The joy of blinis is that they’re dead versatile – top them with sweet, savoury or a combination of the two. Have them for breakfast, dinner or tea, make them big or small. Use your imagination for the toppings.
225g/8oz buckwheat or wholemeal flour
225g/8oz plain flour
2 whole eggs, plus 2 egg whites
45g/1¾oz fresh yeast
2 tsp caster sugar
700ml/1¼ pints warm milk
1 tbsp melted butter
vegetable oil for frying
For the topping
4 red peppers
225g/8oz set soured cream
15 black ascoloni olives
freshly ground black pepper
First make the blinis. Sift the flours and a little salt into a bowl. Make a well in the centre and add the two whole eggs and one egg white.
Mix together the yeast, sugar and milk and leave for a couple of minutes. Pour this slowly into the flour mix and whisk to make a smooth batter. Stir in the butter.
Cover the batter and leave in a warm place for 1 hour.
Meanwhile, make the topping. Roast or char the peppers until the skin is blackened. Put them in a plastic bag, seal and let them go cold, when the skin will fall away. Deseed the peppers and cut into wide strips.
Just before cooking the blinis, whisk the remaining egg white and fold into the batter.
Heat a little oil in a frying pan. Pour enough batter into the pan to make a 10cm/4inch blini. When the batter bubbles up, flip it over and cook the other side. Keep the blini warm while you make the rest of the pancakes in the same way.
Spoon some soured cream onto each blini and top with some of the pepper pieces, an olive and a twist of black pepper.
See all dips and morsels
Dips and morsels
Spicy red pepper humous with coriander seed flat bread
I thought long and hard about putting humous in the book, it’s the kind of thing that you expect from a veggie cookbook – but this is different! Firstly, the humous is lovely and garlicky, it’s also lemony and it’s got a great little kick at the end from the peppers. Making breads can be hit and miss at times, which is why I love making flat breads – you have a little more margin for error, plus they have a delicious taste and texture.
400g/14oz tinned chick peas, drained and rinsed
4 garlic cloves
50g/2oz tahini paste
juice of 3 lemons
100g/3½oz Pepperdew spicy red peppers, or sweet pickled chilli peppers
olive oil to loosen
salt and freshly ground black pepper
6 olives and 1 red chilli, charred or griddled, to serve
For the coriander seed flat bread
1 tsp coriander seeds
100ml/3½fl oz water
250ml/9fl oz natural yoghurt
1½ tsp dried yeast
550g/1¼lb strong plain flour, plus extra for dusting
1 tbsp salt
2 tbsp vegetable oil, plus extra for brushing
Start with the bread. Dry-fry the coriander seeds, then lightly crush them in a mortar and pestle. Don’t turn them into a powder, but also don’t leave them tooth-breaking size. Put them into a pan with the water and bring just to the boil.
Put the yoghurt into a bowl and add the yeast. Pour the coriander seeds and water into the bowl and stir well.
Add 200g/7oz of the flour, and use your hands to combine it well, then cover the bowl and leave to prove for 25 minutes. Contrary to popular belief, it doesn’t have to be somewhere warm, but it helps.
After the proving, turn the dough out onto a lightly floured surface, add the salt, oil and remaining flour and give this a really good mix. Put back in the bowl, cover and leave to prove again for 1 hour, when it should have just about doubled in size.
Turn the dough out onto a lightly floured surface and knock it back. Divide the dough into six, then roll into little balls. Roll each ball out to 10–12.5cm/ 4–5inch circles.
To cook the bread, brush each circle of dough with a little oil and cook for about 30 seconds on each side, either in a shallow pan or on a griddle pan. Put a cooked flat bread on each plate.
For the humous, put all the ingredients except the oil, olives and chilli in the blender and whiz until smooth. With the motor running, add a stream of oil to loosen the mixture.Turn out into a dish, garnish with the olives and chargrilled chilli and serve with the coriander seed flat bread.
See all dips and morsels
Dips and morsels
Fried halloumi with lemon and capers
You’ll not see halloumi on a cheeseboard, because raw it tastes a bit like plastic, but when dusted with spiced flour and fried it becomes a right tasty morsel. After that the zingy lemon dressing cuts through the sweetness of the cheese to perfection. Mop up the dressing with my feta cheese bread, or a slab of crusty white if that’s what you’ve got.
25g/1oz plain flour
1 tsp cayenne pepper
225g/8oz halloumi cheese, cut into 8 slices
grilled food ideas, dessert food, herbal tea benefits, vegan meat, low carb meals,
You’ll also need a bit of space to cook in. My kitchen counters, like most other people’s, can get cluttered, so before I settle down to cook something, I make sure I clear enough space to comfortably cook in. There are a few bits of equipment that can really help speed things up. You’ll be fine if you just have the basics, but if you are, for instance, a particularly slow chopper, a food processor will be a great addition to your kitchen. Equally, if you find things keep sticking or burning, maybe it’s time for some new pans. All this equipment is a massive investment in cooking from scratch, and that’s the best decision we can make for our happiness and our bodies.
When you are ready to cook, start by reading the recipe from top to bottom so that you know what happens when, and how things need to be chopped and cooked. Then put all the equipment you are going to need close by, and get all your ingredients together near your chopping board so that you have everything to hand before you start chopping. These steps are the key to quick, calm cooking and they may sound glaringly obvious, but I have to remind myself to do them every time I cook.
Other clever chef’s tricks that make my cooking more speedy are having a mixing bowl on the work surface for peelings and trimmings, so you don’t have to keep running back and forth to the bin, as well as making sure as much as possible that the area you are working in is close to the stove, so you can do a few jobs at once.
I’m going to ask you to cook on a high heat, but don’t be afraid of it. Just keep checking. I am also going to ask you to preheat your pans to get some serious heat on things that need it, and to speed things up with your kettle. It’s my best friend in the kitchen, and working with boiling water rather than cold from the tap makes everything that bit quicker.
This might all sound somewhat hectic, but I believe that making these changes in your kitchen will actually have the opposite effect. You will learn to cook in a way that is calm and choreographed, moving quickly but smoothly through recipes.
And that’s what cooking is for me – food that is flavour-packed, nourishing and not too fussy, that can be on your table in a life-friendly time and manner. It’s about using the time you have, however short, to make the tastiest and most delicious dinners possible, and, in making the most of your time, the incredible ingredients that are in season and the foods that make you feel good, you can live vibrantly and eat well.
Equipment for quick cooking
There are a few pieces of equipment I rely on in the kitchen. They range from really cheap to a bit more expensive, but once you have invested in a few of them you’ll be able to make anything in a life-friendly time.
SPEED AND JULIENNE PEELERS My speed peeler has to be the most used gadget in my kitchen and the cheapest. I use it for peeling and for making vegetable ribbons for salads and noodles. I also use a julienne peeler to make noodles from vegetables such as courgettes, it does the job of the currently popular spiraliser but costs about £2 and takes up much less kitchen space. My favourites are the all-metal ones from Lakeland.
GOOD FRYING PANS A good frying pan will last a lifetime. I have a good non-stick pan in two sizes, 22cm and 26cm, as well as a heavy cast-iron frying pan and a griddle pan. My favourites are GreenPan (who use a non-toxic ceramic coating) and De Buyer.
A LARGE SAUCEPAN/STOCKPOT I make a vat of soup, stock or a big pan of chickpeas every week and a large pot makes things much easier. It need not be expensive but it will allow you to cook batches big enough to last a week or fill the freezer. A heavy-bottom cast-iron pan would be my choice, from Le Creuset, but any sturdy large pan will do.
STACKABLE GLASS JARS One of the things that makes a huge difference in my kitchen is having everything accessible and easy to find. I stack all my spices in small glass jars on a shelf next to my cooker, which means they are always at hand. I also keep my dry ingredients in large jars for easy access.
GRATERS – BOX GRATER AND FINE MICROPLANE I use these every day. A good sturdy box grater should set you back between £5 and £10 and is great for grating cheese and vegetables. Microplanes are more cheffy graters and a bit more expensive but one will last a lifetime and they are invaluable for zesting citrus and finely grating garlic, chilli, ginger or any hard cheese.
GOOD KNIVES AND A GOOD KNIFE SHARPENER The main barrier to cooking quickly is being a slow chopper – how good you are at chopping is directly related to how good and sharp your knives are. I use four main knives in the kitchen: a small chef’s knife (about 12cm), a small serrated paring knife (for tomatoes and fruit), a larger chef’s knife (about 21cm) for s
beer, sweet pastry recipe, egcg green tea, penne pasta, coffee shops nearby,
his slaw is best if made several hours or the day before so the flavors can come together. Keep covered in the refrigerator until ready to serve.
“Mar–Nov”? Must be French for no shirt, no shoes … no dice. (Yeah, that works.)
Red Arrow Diner
EST. 1922 * HAVE A LANDMARK DINER DAY
Head to this eighty-five-year-old New Hampshire 24/7 go-to diner spot and stand in line. It’s totally worth it. Owner Carol Sheehan grew up in the restaurant biz and has been keeping this place classic for twenty years.
* TRACK IT DOWN *
61 Lowell Street Manchester, NH 03101 603-626-1118 www.redarrowdiner.com
They’ve got real home cooking that’s heavy on the New England traditions like corned beef and cabbage and homemade baked beans and toast, or just plain old comfort food like open-faced fresh roast turkey with gravy or shepherd’s pie. Every day of the week there’s a different blue-plate special—actually served on a blue plate. For the past five years, Roy Donohue has been the chef de cuisine here, and he says his specialty is every single home-cooked dish in America. If you’re there on a Wednesday, you too can discover a New England favorite: American Chop Suey. I’d never heard of it before. They were shocked. The whole restaurant was shocked. Roy says, “It’s all-American hamburg with macaroni.” He takes a heated pan and slaps some butter in there. Butter, not oil! He throws in the ground meat, then some onions to sauté in there, then green bell pepper, ground dried garlic, oregano, basil, and a can of tomato strips without juice. It’s mixed up with cooked macaroni; as Roy says, “Sweet!” (Every time I would say something is nice, Roy would say “SWEEEEET!” Back and forth, back and forth—what a funny guy.)
The bean recipe here is from 1922 and includes brown sugar and molasses—also “sweet”—and he deep-fries his French toast. It’s like close encounters of the Roy kind. Then there’s something called a pork pie. It’s Carol’s grandmother’s recipe done Roy style with ground pork, spices, and a poultry seasoning that’s all whipped up with homemade mashed potatoes and baked with a fresh top crust. He takes as much care with his food as a grandmother would.
When it’s time for dessert, Rachel McCullough steps in. She’s been baking all her life, and it shows. She does it all, pies, cakes, and an original, home-baked twist on a particular classic packaged snack cake: the Twinkie. Around here they call them “Dinah fingers.” A little yellow food coloring in the batter gives them that identifiable hue, and they’re filled with a mixture that includes marshmallow spread, vanilla, and confectioners’ sugar for a taste that’s delicious and definitely homemade.
THE RED ARROW DINER STORY
The original founder was David Lamontagne, who ran five Red Arrows throughout the city. Longtime employee Levi Letendre eventually bought the Red Arrow from the Lamontagnes and ran it until his retirement in 1978. His legacy endured through several owners up until today. Carol Sheehan purchased the diner in 1987 when it became vacant for the first time since 1922. Now landmarked by the city, this is the spot the politicians come by during primary season. Adam Sandler included it in his movie Eight Crazy Nights; and the Bare Naked Ladies were so impressed during a visit that they wrote a song about it, which plays every six minutes outside, along with another song written by Manchester’s own Matt Farley. But that’s got nothing on this book—ha ha ha.
Come by any time. They’re only closed sixteen hours a year, from 2 PM Christmas Eve to 6 AM Christmas morning—which turns into the busiest day of the year.
American Chop Suey
ADAPTED FROM A RECIPE COURTESY OF RED ARROW DINER
NOTE FROM THE OWNERS: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!
3 tablespoons butter
1 medium yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
2 garlic cloves, minced 1 pound ground beef
1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon ground black pepper Kosher salt
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can tomato sauce
¼ cup tomato paste
¾ cup tomato juice
Pinch of sugar
1 pound elbow macaroni
Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
Bring a large pot o
he needs, as it has in the past, of the current generation of students who are preparing to become administrative dietetics professionals or foodservice managers. We hope, too, that faculty members
will find Foodservice Management: Principles and Practices, 13th edition, to be a helpful guide and that foodservice managers will use it as a ready reference in their work.
ONLINE INSTRUCTOR’S RESOURCES
To access supplementary materials online, instructors need to request an instructor access
code. Go to www.pearsonglobaleditions.com/payne, where you can register for an instructor access code. Within 48 hours after registering, you will receive a confirming e-mail,
including an instructor access code. Once you have received your code, go to the site and
log on for full instructions on downloading the materials you wish to use.
The writing of a book is truly a team effort. Many wonderful people have assisted with
the preparation of the 13th edition of Foodservice Management: Principles and Practices.
Without their help, our task would have been impossible.
We are deeply appreciative of the excellent work of the original authors, Bessie Brooks
West and LeVelle Wood, in providing a text that has been so widely accepted in the United
States and abroad for 76 years. The text has been recognized for its authenticity and ac-
curacy, a standard that we have striven to maintain in the new edition. Mrs. West assisted with revisions through the fifth edition before she passed away in 1984 at the age of 93.
Miss Wood was active in all revisions through the sixth edition. She died on January 31,
1997. Grace Shugart and Virginia Harger retired as coauthors following publication of the
seventh edition. Ms. Shugart passed away in 1995. Ms. Harger was 102 years of age when
she passed away in 2014.
We are grateful to the peer reviewers, who challenged our thinking and made excel-
lent suggestions for changes or additions to the first drafts of the manuscripts. Their comments were honest and open, and many of their ideas have been incorporated into the text.
We believe that their input has made the text even more meaningful to our readers. They
are Carolyn Bednar, Texas Woman’s University; Tracey Brigman, University of Georgia;
Paula Cantu, Tarrant County Junior College; Elisabeth Cochrane, Radford University;
Ann Dunaway, Georgia State University; Heather Graham-Williams, Truckee Meadows
Community College; Ethel Nettles, Michigan State University; Shih-Ming Hu, State
University of New York-Oneonta; Rebecca Smith, University of Cincinnati; and Karen
Brasfield, Texas State University.
The following individuals helped in special ways in the preparation of this edition. To
each of them we are greatly indebted and give our thanks.
• The staff of Dining and Culinary Services at the University of Wisconsin–Madison,
Division of Housing, especially Joie Schoonover, Julie Luke, and Denise Bolduc, and
for their contributions to chapter applications.
We would like to express special thanks to our editorial and production staff at Pearson
Education for their patience in working with us and for giving encouragement for the com-
pletion of this revision. Finally, we wish to acknowledge the support and encouragement
of our families and special friends who have endured the countless hours we have devoted
to this work. We express our special love and appreciation to Monica’s husband, Craig
Schiestl, and daughter Emma, and June’s husband, Cliff Duboff. Without the untiring help
and emotional support of our families, this effort would not have been possible.
Pearson would like to thank and acknowledge Dr M.K. Ching (The Hong Kong Polytechnic
University) for his contribution to the Global Edition, and Dr Anabel Soares (University
of West London), Dr Nebol Erdal (Yeditepe University), Dr Laksmi Narasimhan Chari
(Middlesex University Business School) and Dr David J. Newlands (IESEG School of
Management) for reviewing the Global Edition.
Chapter 1 the Foodservice Industry
Chapter 2 the Systems approach
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The Foodservice Industry
the History of Foodservice
• A Foodservice Industry Timeline
CONSIDERED AMERICA’S FIRST FINE-DINING RESTAURANT,
Delmonico’s (above) began life as a small café and pastry shop in New York’s
financial district run by two brothers from Switzerland. The café had six small
matching tables and chairs made of pine. Business grew quickly and required
the brothers to expand their café. They soon had the first American restaurant.
Culinary firsts introduced by the brothers included presenting diners with a
menu, offering private dining rooms, and creating innovative dishes s