tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 9 - Walker

Chapter 9 - Food production and sanitation. After reading and studying this chapter, you should be able to: Discuss America's culinary heritage, explain the main elements in receiving and storing perishable and nonperishable items, describe the key points in food production, | Chapter 9 Food Production and Sanitation The Restaurant: From Concept to Operation, 7th edition Courtesy of Sysco Objectives After reading and studying this chapter, you should be able to: Discuss America's culinary heritage Explain the main elements in receiving and storing perishable and nonperishable items Describe the key points in food production Discuss the various types of food poisoning and how to avoid them Develop and maintain a food protection system Our Culinary Heritage American cooking Formed on a matrix of national cuisines The confluence of foods and food preparation methods from numerous national and racial groups Menus are the common denominator of restaurants Present foods prepared by methods that are an amalgam of various cookery styles Formed on a matrix of national cuisines The confluence of foods and food preparation methods from numerous national and racial groups English, Italian, Indian, French, Chinese, etc. Menus are the common . | Chapter 9 Food Production and Sanitation The Restaurant: From Concept to Operation, 7th edition Courtesy of Sysco Objectives After reading and studying this chapter, you should be able to: Discuss America's culinary heritage Explain the main elements in receiving and storing perishable and nonperishable items Describe the key points in food production Discuss the various types of food poisoning and how to avoid them Develop and maintain a food protection system Our Culinary Heritage American cooking Formed on a matrix of national cuisines The confluence of foods and food preparation methods from numerous national and racial groups Menus are the common denominator of restaurants Present foods prepared by methods that are an amalgam of various cookery styles Formed on a matrix of national cuisines The confluence of foods and food preparation methods from numerous national and racial groups English, Italian, Indian, French, Chinese, etc. Menus are the common denominator of restaurants Present foods prepared by methods that are an amalgam of various cookery styles Sharpened by food science, home economics, and the food section of the daily Native American Influence Lasting, yet sometimes overlooked, influence on American cuisine today American Indians from the Eastern Woodlands: corn, beans, and squash Native Americans: cornbread, turkey, cranberry, blueberry, hominy, grits, and mush American Indians from the Eastern Woodlands: Planted crops of corn, beans, and squash Native Americans: Diets included several fruits and vegetables Also introduced pumpkin, various beans, squash, peppers, blackberries, raspberries, and tomatoes Diets were supplemented through hunting game (., venison, rabbit, squirrels, and raccoons) African American Influence Soul food: Food traditionally prepared and eaten by African Americans of the Southern . Can be traced back to Africa Slaves brought fruits and vegetables with them to eat on their .