Buying Equipment: Expensive or Cheap?
Whether you’re talking about a combi-steam oven or a water goblet, most pieces of foodservice equipment are available in a wide price range.
U.S. Foodservice and Teamsters negotiations continue
(June 17, 2010)—U.S. Foodservice and Teamsters Local 722 have yet to reach a contract agreement amid continuing negotiations.According to a Teamsters...
Start a seafood lover talking about fish and invariably the conversation will alight on some seminal experience in his or her life that started the whole affair. For a close friend of mine who is a marine biologist, it was the Jersey Shore in the early seventies (when the Beatles’ “Octopus’s Garden” played often on the radio). For him, Cape May still has a magic all its own.
On its most basic level, cheese is simply preserved milk. To “preserve the milk,” one must lower the water activity, thereby controlling the bacteria that cause spoilage. Ironically, cheese makers achieve this process with other non-harmful beneficial bacteria. The same effect is also achieved by using acid.