Food and Drink Center

Wholesale Bakery
By Eddie Tobey

There are many wholesale bakeries, like Sara Lee, that produce cakes and biscuits on a large scale for distribution purposes. Maintaining a wholesale bakery is not that easy, as it requires the knowledge of bakery management and the maintenance of hygienic conditions for the production of bakery foodstuffs.

To maintain a safe and clean bakery, it is necessary to assess your business procedures and to ensure that your employees are adequately trained. Make it a point to keep first aid kits in the wholesale bakery with a person who is well trained in first aid. This is important for any immediate care that may be needed if anyone gets hurt by the numerous knives, mixers and equipment found in the bakery. Another important procedure is to make certain that there are no food containers around in the bakery that are used to hold chemicals a box may accidentally fall on the next batch of bread dough. There is always a possibility of a fire occurring in a bakery, so there should be maps of evacuation routes and outside gathering places posted at intervals for the staff to learn the fire evacuation procedure. Have all electrical equipment checked frequently to make sure that the cords are free of nicks, cuts or exposed wires. And, in cases where you employ more than ten people, it is vital to complete an OSHA 200 Accident log.

Wholesale bakeries naturally require many types of equipment to run successfully. There are knives, dough mixers and mixers that help in the manufacturing process of the bakery. For the storage part of bakery items, there are many racks and trolleys for the stacking of bakery products. So the next time you happen to open a Sara Lee cake, just think of the numerous hurdles it had passed through before landing on your dining table!

Bakery provides detailed information about bakery, bakery equipment, bakery for sale, bakery management and more. Bakery is the sister site of Wine Picnic Baskets.

Article Source: http://EzineArticles.com/?expert=Eddie_Tobey
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Wine Labels Decoded
By Ken Finnigan

Even for the avid wine drinker, deciding on a bottle of wine can be a daunting task with so many varieties of wine on the market today. Wine labels don’t help either with the various terms in foreign languages and the small print. Sometimes reading a wine label makes you feel like you need a secret decoder ring, but rest assured that this is not to confuse you the customer, but rather to help you. The information on the label is there to tell you about the wine and also the winery and conditions of production. Once you have an idea of what to look for on a wine label, deciphering it shouldn’t require much effort.

• The Brand Name: This is the name of the company that has produced the wine. Most often this is the name of the winery or bottler if the winery has several different brands.
• Vintage: Most wines will carry the vintage somewhere on the bottle, although this is not a mandatory requirement and will not be on all bottles. A vintage is the year that the grapes used were harvested. Most wine producing countries have laws that require at least 85 percent of the grapes used to be harvested in the specified year of vintage although in the United States this figure can be as high as 95 percent.
• Appellation of Origin: This is the geographical area where the grapes were grown, for example “California” or more a more specific vineyard. Most countries have strict laws regarding an appellation classification, which is why like the vintage at least 85 percent of the grapes used must be from their specified region.
• Wine Type: This specifies the grapes used to make the wine. Again this can be as broad as “Red Table Wine” or as specific as Merlot or Chardonnay. Most wine producing countries allow the use of some non-varietal grapes in the blend. In Europe and Australia, at least 85 percent of the wine’s content must be from the named varietals, while in some parts of the United States this figure is much lower at about 75 percent.
• Producer and Bottler: What this part of the bottle signifies varies greatly depending on where the bottle of wine originates from. If grapes are harvested and bottled at the winery it is considered to be “estate bottled” and the label will state this using Mise en bouteille(s) au Chateau (French), Gutsabf?llung/Erzeugerabf?llung (German) or simply Estate Bottled.
  According to Napa Valley Vintners online (napavintners.com) it is even more specific for American bottled wines and the terminology even more specifically determines how the wine was bottled: “‘Produced and bottled by’ certifies that the bottler fermented 75% or more of the wine. Used in combination with other information on the label, such as a vineyard, this term provides the consumer with significant information about the origin of the wine and who is responsible for its production. ‘Cellared and bottled by’ indicates that the bottler has aged the wine or subjected it to cellar treatment before bottling. ‘Made and bottled by’ indicates that the bottler fermented at least 75% of the wine (10% before July 28, 1994). ‘Bottled by’ indicates that the winery bottled the wine, which may have been grown, crushed, fermented, finished, and aged by someone else.”
  
• Other Required Information: This depends on what country the wine is from. For example, wines sold in the United States are required to have (at least on the back label) alcohol content, contents size, and consumer warnings from the Surgeon General as well as a sulphite warning while in Germany wine are required to have an Amptliche Pr?fungs Nummer which is a number received while in testing. The famous wine regions of Bordeaux, Burgundy and Alsace in France will carry the term Cru somewhere on the label to indicate that the wine is from a town or producer of high quality.

While this still might be very overwhelming, when looked at from a point of view of the winemaker, a wine label really is there to help you as the consumer, not hinder your decision making. Everything on a wine label is there to inform you of where the wine came from and how it was produced, and while it might take you a lifetime to be able to completely understand every single term that is put on a wine bottle, being able to understand the basics will be advantageous. It is important to remember that rules will vary from country to country as to what is required to be on a wine bottle or specific terms used. What might be required in France might not be required in Chile.

Finest Wine Racks is a major supplier of a variety of wine racks including wood wine racks, metal wine racks, counter top wine racks, floor standing wine racks and wine storage systems.

Ken Finnigan - CEO
Finest Wine Racks

Article Source: http://EzineArticles.com/?expert=Ken_Finnigan
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Super Quick Pea Salads
By Gordon Angrignon

If you re putting a meal together and need something quick to go with it, a simple pea salad recipe may be the answer.

It s very simple, just drain the water from a can of peas and put peas into a bowl. Add a little chopped vegetable and a tablespoon or so of mayonnaise and mix.

That s the basic recipe, here s a few suggestions to spice it up a little:

1-Add a slice of finely chopped onion. You don t need much and it really adds flavour.

2-Mince a small garlic clove and add to salad. Do this only if you like garlic.

3-Add other vegetables. Cucumber, cherry tomatoes, bell pepper, celery and more. Chop them up very fine and add sparingly. Like the onion you don t need much.

4-Cheese it up. Shred or cube some cheese and throw it in. Any kind will do. You could also use some 3 cheese ranch dressing rather than mayonnaise for the dressing.

5-Add a hard boiled egg, peeled and chopped of course. This mixes very well with the mayonnaise.

6-Chopped sweet pickle or relish will sweeten it up and add a little crunch.

7-Enhance the mayonnaise dressing with a little shot of mustard.

8-Add a pinch of spice. Oregano, dill, cilantro, any others you may like.

9-A pinch of salt will bring the flavours together.

When you have your ingredients all together, gently mix and refrigerate. If you are in a hurry to get it on the table just chill it in the freezer for 5 minutes or so.

Gordon Angrignon is a sea-urchin diver from Cumberland, British Columbia on Vancouver Island. When not on the fishing grounds he s busy researching and making salads for his website Easy Salad Recipes.com, a compilation of free salad recipes including Pea Salad Recipes.

Article Source: http://EzineArticles.com/?expert=Gordon_Angrignon
http://EzineArticles.com/?Super-Quick-Pea-Salads&id=220758

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Summer Grilling Tips
By Ben Hayes

This summer, I am helping all the great cooks create sizzling barbecues and summer celebrations!
Grilling success starts by adding a handful of Key factors that will guarantee you great food off the grill. So enjoy relaxing by the pool or just hanging out with friends but remember grilling is the key to a great party.

Next time you think about grilling start with these simple tips!

Summer Grilling Tips

Preparation–Fire, Marinating Ideas

The Fire:
Your first key element to a great grilling idea is the Fire. Use these steps for checking your flame:
6-7 seconds - the coals are low
5-6 seconds - the coals are medium
3-4 seconds - the coals are medium hot
1-2 seconds - the coals are hot–Ideal Temp

Summer Grilling Tips Using Marinades.
Add some flavor and enjoyment to your barbecue!

Marinades, Rubs and Mops will help add needed flavor and tenderization to your select cut of meat.

Marinades: Vary for all Sorts of meat, but generally:
Poultry-2 hours-24hrs if possible.
Meat-2 hours-24hrs if possible.
Fish-30 minutes-may loss taste after this time frame.

Rubs: Dry rubs are mixtures of spices, rubbed into meat to add flavor. Can be found in any store but for better results create your own for an array of spices. Summer Grilling Tip: gently apply rub to meat and allow 30 minutes before grilling.

Mops: Is just a simple finishing sauce that can be basted on the surface while grilling.

Next choose the type of meats you are going to serve and find a great idea for grilling them. Many people enjoy the texture and look of the meat so impress them by adding grill marks and soft texture. This can be done by pre marking the meat and then grilling on both sides. For the best results check the internal temperature before serving. Summer grilling can be fun and enjoyable when done right.

The great Outdoors! Just someone who loves to be at the pool and grilling on nice days. Enjoy having friends over and impressing them with your http://www.squidoo.com/grillingtips

Article Source: http://EzineArticles.com/?expert=Ben_Hayes
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Taking Stock of Leftovers
By Andrea Flint

There s nothing more impressive to serve up at a big occasion than a large roasted bird, whether a duck, a turkey or a goose. As well as being delicious, a roast of this kind will be a centerpiece of a festive or celebratory meal, giving a real feeling of luxury and extravagance to your guests.

However, once the theatre of carving and the enjoyment of the feast is over, you ll invariably have to deal with a substantial amount of leftovers. Cold cuts with pickles is a favourite, and a real treat for the day after, but by the third or fourth helping this might start to pall, and you may even begin to regret buying such an impressively large bird.

Even in today s disposable society, the idea of throwing a roast into the garbage when there s still so much to be gained from it seems like such a waste, but what can you do when you can t stand the thought of another cold slice of poultry?

The answer is to make a stock, capturing the flavour of the bird in a handy liquid form that can be used for weeks or even months afterwards, adding an extra layer of taste to your day to day meals.

The process of making a stock is actually very simple, even if it s one of those topics sometimes shrouded in a sense of cheffy mystery. To begin, strip as much meat off the bones as you feel you might want to keep, leaving behind all the fatty or otherwise inedible pieces. Break the bones up into manageable pieces with a pair of strong kitchen scissors, and put them into a roasting tin along with any scraps of skin or meat that are remaining.

Roast the mixture in a hot oven until the bones take on some color - the more color, the better the flavor, although you want to avoid actually burning it.

Once you think the bones have been roasted to perfection, the next step is to add them to a large pan along with some basic flavorings such as a carrot, some celery, a small onion - anything you have to hand in your storecupboard. Fill the pan with enough water to cover the contents, bring to the boil, and simmer gently for at least an hour, preferably two or three.

Many people also like to add some peppercorns to their stockpot before cooking, or even herbs such as bay or thyme. The important thing to remember is that you shouldn t introduce too many strong flavors that will overpower the meat, and also to be very restrained with seasoning - as the stock cooks and the liquid evaporates, the flavor will become more intense, and if you ve added salt it may become overpowering. To be safe, only use salt right at the end of the cooking process.

Once the stock has been simmering for an hour or three, strain it through a fine seive, or even better a double thickness of muslin. At this point you can discard all the solids, as they will have done their job by giving up all their flavor to the liquid.

Your basic stock is now finished, and can be used to make a wholesome broth with the meat you previously stripped off the bones. Alternatively, a simple way of preserving your stock for future use is to reduce it down by boiling until it s a thick, powerfully flavored liquid with an almost syrup-like consistency.

This can then be frozen in an ice cube tray, with a cube or two being added to future recipes in place of a stock cube or powder, giving your meals a memory of your festive feast for months to come.

Andrea writes for Recipedia, a glossary of food and drink terms, containing hundreds of entries in topics from pasta to sparkling wine.

Article Source: http://EzineArticles.com/?expert=Andrea_Flint
http://EzineArticles.com/?Taking-Stock-of-Leftovers&id=396728

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