CULA-confidential

"Little" LuAnn

Isn't LuAnn getting big?
She's seven months old
and weighs about 40 pounds.

Hypertension and weight loss

Did you know that lowering body weight just five percent will decrease the elevated amount of blood pressure (systolic and dystolic) by 50 percent?

Hi Mom. Glad you like the tool box. I start Principals of Baking and Advanced Food Prep next week so I'll be using it four days a week. I guess I'd better buy another uniform. I've been combing the thrift shop for uniforms but chef pants and jackets with the school insignia rarely show up.

The nutrition final is tomorrow. We covered 13 chapters in three weeks. If I study really hard for the final I will probably get a B. I think I would have done better if I'd taken it during the regular semester, but I'm in a hurry to finish so I'll have to live with a B.

Quinoa Wonder Food

The grain quinoa is the only plant protein that is complete. No, not soy, only quinoa.
Animals are complete, plant proteins are not which is why vegetarians need to balance proteins. To make an incomplete protein complete, pair them. For instance, legumes and grains; beans and rice.

The summer sked

I'm taking an insane, three week nutrition for culinary professionals class. One whole sememster jammed into three weeks. The class is supposed to meet Mon to Fri, 9-noon. The class decided to meet earlier, at 8 am, Mon - Thurs. I guess Friday off will be nice but my poor doggies will have to walk in the noon day heat, or I'll have to get up at 5 am to walk them. Not much chance of that happening.
It's an interesting class, full of good tidbits. I learned today that there is a link between hypertension and calcium consumption so drink your milk!

The danger zone

My ServSafe certificate (did I mention that I got just one answer wrong?) was barely a week old when I learned that some of the information is incorrect. The temperature danger zone or the temps at which microorganism log the most growth, has been changed from a range of 40 – 140 degrees F to 40 - 135. Dietary Managers Assn.
Crazy world.

Flavonoid, caroteniod, and chlorophyll

I knew that food prep would involve some chemistry … Cook green vegetables (those with chlorophyll) in an uncovered pot with a pinch of alkaline (baking soda) to retain color. Covering green veggies kills the color.
Caroteniod veggies (carrots, rutabagas) are unaffected by acid or alkaline.
Flavonoid veggies (red cabbage, cauliflower) should be cooked covered with a drop of acid to retain color.

Nearing the end

The school year is almost over. Today we get our Intro to Hospitality grades, and spend the Basic Food Prep class time cleaning the kitchens. Before you ask, No, I don’t want to come over and clean your kitchen. My own is bad enough.
I have two cumulative final exams this week; Sanitation and Safety (did I mention that I only got one answer wrong on the Safe Serve national exam?), and Basic Food Prep.
We tested so often (almost every week) in Sanitation so if I don’t know the material by now, I’ll never know it.
I’m not as confident about the Basic final. It’ll cover everything from the French names and sizes of cuts, dining history, sandwich making, starches, pasta, vegetable grades, types of potatoes, and how to cook all of the above. Whew.