Geometry.Net - Basic_F: Fruits & Vegetables Food Service

Blue Diamond® Growers - Food Service - Product Uses/Examples
Dessert topping, and salad garnish, Adds value to any Asian or Hawaiian dish.Nutty flavor brings out natural freshness of fruits and vegetables.
http://www.bluediamond.com/food/uses/index.cfm

Extractions: Product Uses Benefits Whole Natural Garnish for salads, baked goods, appetizers Eye appeal, Maximum crunch Sliced Natural Garnish for cakes, vegetables, fish dishes, or in salads Minimal crunch; good plate coverage, Eye appeal of natural skins and distinct almond shape Blanched Sliced Shows off distinct almond shape. Good plate coverage. Eye appeal where blanched look is preferred Blanched Slivered Ingredient in side dishes, vegetables Firm bite; eye appeal. Establish signature items Blanched Splits Same eye appeal as Blanched Whole with smoother texture and softer bite. Green Onion Roasted Blanched Slivered Garnish for soups, salads, vegetables and entrées , excellent pizza topping and ethnic ingredient Firm bite and rich, distinctive onion flavor Roasted Diced Medium Cake garnish, coatings, or crusts; one-dish enhancement Rich roasted almond flavor and crunch without salt Roasted Buttered Diced Topping for ice cream, soft serve, or frozen yogurt; crunchy casserole topping Roasted almond with salty and buttery flavors to complement sweetness. Moderate crunch Almond Paste, Blanched
Category Listing
Equipment Supplies food service Management foodsCarry Out Frozen food Locker PlantsFruit Vegetable Growers Shippers fruits vegetables-Retail fruits
http://www.shentelpages.com/Category.cfm?County=Any&WhichClass=FOOD
Food Service Lisa Jenkins RD/LD, Director
eaten in moderation and combined with other fruits and vegetables available team ofadministrators, parents, teachers, school food service professionals and
http://www.fayar.net/admin/food/FromTheDesk_LearnToEatHealthy_2002.htm

Extractions: December 11, 2002 "Helping Students Learn to Eat Healthy" A call to action by the USDA Healthy eating is an important life skill. It helps children grow, develop and do well in school. It prevents childhood and adolescent health problems such as obesity, dental caries and iron deficiency anemia. Developing healthy eating habits lower the risk of future chronic disease such as hear disease, stroke, diabetes and cancer and reduces potential health care costs. What is healthy eating? Its following the Dietary Guidelines for Americans recommended by the Department of Agriculture and the Department of Health and Human Services. These guidelines include aiming for fitness by attaining and maintaining a healthy weight and being physically active every day. They encourage building a healthful diet by choosing a variety of fruits, vegetables, and grains, especially whole grains, daily. Being sensible when choosing your foods for your diet. Choose foods that are low in saturated fat and cholesterol and moderate in total fat. Moderate your intake of sugar and salt by looking at food labels and being aware of the levels of sugar and salt in the foods you eat. Many children are flunking healthy eating and the consequences are troubling:
Drying Fruits And Vegetables
food Preservation in Alabama, Alabama Cooperative Extension service, Auburn University,1995. For additional information on drying fruits and vegetables,
http://www.ext.vt.edu/pubs/foods/348-597/348-597.html

Extractions: Authors: Tim Roberts, Extension Specialist and Assistant Professor, Virginia Tech; Ruby Cox, Extension Specialist and Associate Professor, HNFE, Virginia Tech; Publication Number 348-597, Posted February 1999 Food Preparation Drying Pasteurizing and Conditioning of Dried Foods Storing the Food ... References You need 3 things for successful home food drying: Heat - high enough to force out moisture but not hot enough to cook the food Dry air - to absorb the released moisture Air movement - to carry the moisture away Natural drying, outdoors, requires warm days of 90 degrees F (32 degrees C) or more, low humidity, and control of insects. Oven drying or using a food dehydrator are alternatives for small quantities of food. The energy cost of operating an oven is high, however, compared to the cost of operating an electric food dehydrator. Many fruits and vegetables can be dried (Table 1). Only ripe foods should be used. Rinse fruits and vegetables under cold running water and cut away bruised and fibrous portions. Seeds, stems and /or pits should be removed. Most vegetables and some fruits benefit from a pretreatment like blanching or dipping. Blanching is used for most vegetables. Blanching shortens the drying time, prevents enzyme action, and kills many spoilage organisms.
Retail Food Store, Country Food Market, Mail Order Gift Boxes, Food Store, Food
A full service retail food store selling fresh vegetables, fruits, and cheeses in Monmouth County, New Jersey.
http://www.deliciousorchardsnj.com/

Extractions: e-mail list New food and recipe ideas every Wednesday! Your senses come alive to the sight of a very unique country food market. Delicious Orchards is located in Monmouth County, New Jersey. We are a full service retail food store selling fresh vegetables, fruits, and cheeses. Fresh bakery items such as apple pies, cider donuts, and breads are baked daily. Our Deli offers dozens of salads, side dishes and specialty meats daily. Our mail order department has great gift basket ideas. Whether by the web or in person, a visit to Delicious Orchards is an enjoyable experience.
Food Tech
fruits vegetables Excellent site listing loads of fruits and vegetables with informationon varieties available Canned food Information service. Fast food.
http://sanclemente.mn.catholic.edu.au/library/librarylinks/foodtechlinks.htm
S&T Media Service - Antioxidants: Your Modern Day Anti-Aging Nutrients
carotene rich foods as dark green vegetables include malungay Lycopene is found inprocessed fruits like tomato Most read story about food Nutrition Software
http://www.dost.gov.ph/media/article.php?sid=170
Organic Ingredients | Contact Procurement
fruits, IQF, private label, food service, apples and pears products, garlic and onions,vegetables, vegetable juices Production Manager All fruits and vegetables.
http://www.organic-ingredients.com/procurement.html
News Release
the weekly selections may include 40 to 50 fruits and vegetables. develop initialrelationships between farmers, chefs and area food service personnel.
http://www.ag.iastate.edu/centers/leopold/news/localfood_031103.html
Food Safety For Farmers' Market Vendors, NF 91-34
food separated from prepared foods; wash fresh fruits and vegetables.If washing fruits(raspberries) or vegetables (potatoes, onions food service Code
http://www.ianr.unl.edu/pubs/foods/nf34.htm

Extractions: Nebraska Cooperative Extension NF91-34 Food Safety for Farmers' Market Vendors Julie A. Albrecht, Ph.D., Extension Food Specialist Previous Category Catalog Order Info Farmers' Markets provide opportunities for producers to sell food products for added income. The food being sold should be wholesome and safe. Vendors at Farmers' Markets are responsible for the safety of the products they offer for sale. If customers are unhappy with the products they purchase from your stand, they will not be back. Word of mouth advertisement from a bad experience may not be good for future business. The Nebraska Food Service Code has regulations for Temporary Food Service Establishments and Farmers' Markets could be inspected by the Department of Agriculture or local health departments under this ruling. Inspections are rare, but if complaints are made or if a reported illness results from food sold at a Farmers' Market, inspection and/or investigation may result. Potentially hazardous foods should not be sold through a Farmers' Market. These include: meat and poultry; milk and milk products; including pastries with cream or custard fillings; and home canned low acid foods, such as vegetables and meats. What food handling practices contribute to foodborne illnesses? If we look at the cause of foodborne illness outbreaks, we have some clues where microbial contamination can occur.
Food Safety For Temporary Food Service Establishments, NF 92-57
Raw fruits and vegetables also can contaminate cooked foods if Home canned foodsshould not be used for temporary food service events. Transporting food.
http://www.ianr.unl.edu/pubs/foods/nf57.htm

Extractions: Food Service Establishments Julie A. Albrecht, Extension Food Specialist Previous Category Catalog Order Info Food stands, bake sales, bazaars and other food sales provide good opportunities for organizations to raise money, but the food you prepare and offer for sale must be safe for the consumer. When customers buy food, they have the right to expect that it will be safe and wholesome. If customers are unhappy with the products they purchase from you, they will not be back. Word-of-mouth advertisement from a bad experience may hurt future business. Sponsoring organizations are responsible for the safety of the food products they offer for sale. The Nebraska Food Service Code has rules for Temporary Food Service Establishments. Food stands, bake sales, bazaars, and community suppers could be inspected by the Department of Agriculture or Department of Health under this ruling. Bake sales and church/community suppers are not routinely inspected, but commercial food stands at county fairs and other events are. If complaints are made or if a reported illness results from food sold at an event, inspection and/or investigation may result. A "Temporary Food Service Establishment" is defined as a food service establishment that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration. If your food sale event extends beyond this definition, your event and facilities will be regulated by the appropriate agency (either the Nebraska Department of Agriculture or your local health department).
WTPS - Lunch Menus
Eat more whole grains, fruits, and vegetables. Try new foods. Exercise every day.Ginny Bowden, DTR, SFNS food service Director For baking or catering, call 582
http://www.wtps.org/lunches/

Extractions: Curriculum Department Parent-Teacher Organization (PTO) Payroll Department ... Washington Township Youth Services District Information Career Opportunities and Job Listings District Calendar Emergency Management School Locations ... Registering Students All of these publications are in PDF (Portable Document Format). To view them you will need to have the Adobe Acrobat Reader plug-in installed on your computer. The Reader can be downloaded at no cost from Adobe's site on the World Wide Web or by clicking on the Get Acrobat reader icon. Food Service Meal Money Pre-Payment Form April Breakfast Menus Lunch Menus District Breakfast Menu High School Lunch Middle School Lunch Elementary School Lunch ... Grenloch Snack Menu Washington Township Schools Food Service
Food Service Search/Buyer's Guide
They can also puree fruits and vegetables, or mix of the units is that you bringthe mixer to the product instead of having to put the food into a mixer.
http://www.foodservicesearch.com/Well_Equiped/ArchivedArticle.cfm?ID=4
Your Child Nutrition ESource: "Good Morning America" Highlights Healthy School M
Globe reported on the Massachusetts School food service Associations efforts toincrease the amount of fresh, locally grown fruits and vegetables in schools
http://www.asfsa.org/newsroom/sfsnews/gmahlthyschool.asp

Extractions: Healthy School Meals Trend January 27, 2003 - ABCs Good Morning America recently aired, Smart Lunches?, a segment highlighting the emphasis on fresh fruits and vegetables and whole grain breads being offered as part of the child nutrition program at Appleton Central High School in Wisconsin. Appleton Central High is one of many schools around the country that are continuing the trend toward offering a greater selection of fruits and vegetables, utilizing healthy cooking and preparation techniques, and using low-fat cheeses and lean meats. In the same vein, child nutrition professionals working with parents and school community stakeholders have been having continued success remaking schools into healthy school nutrition environments and advocating for soda and junk food bans. A healthy school nutrition environment gives students consistent, reliable health information and ample opportunity to use it. In healthy environments, the classroom, the school dining room and school activities provide clear and consistent messages that explain and reinforce healthy eating and physical activity habits. Students learn to make healthy lifestyle choices not only in the classroom and the school dining room, but also at class parties, sports events wherever they are throughout the school day. Students have many opportunities to practice healthy habits: they can choose from an array of healthy food options, eat in relaxed and comfortable surroundings and enjoy daily physical activity.
Wawona Frozen Foods
Frozen fruits, vegetables, and juices help consumers meet the 5 A Day goal OtherLinks http//www.asfsa.org/ American School food service Association http
http://www.wawona.com/shop/indnews.asp

Extractions: Wawona Frozen Foods, a mid-sized company, is seeking a hard working individual for Systems/Network Administrator for a small but growing IT department. Candidate to have minimum 2 years experience maintaining Servers and LANs. Professional demeanor, very good people skills, strong documentation and writing skills, and self-directed are requirements. Specific skills to include Windows 2000 Server and Professional, network administration, LAN/WAN support and maintenance, Microsoft Office, and HTML/Internet. Food experience is a plus. Position reports to IT Manager. Salary based on your experience. Ready to hire immediately pending review of your qualification and references. Please respond via e-mail to jobs@wawona.com California Tree Fruit Agreement: a place to find some of the juiciest information on the web. Here you'll find everything you ever wanted to know about fresh California peaches, plums and nectarines - whether you are a retailer or wholesaler, grower or shipper, importer/exporter, foodservice professional or food writer.
PFID - F&V
for food Industry Development fruits and vegetables. Development - Fruit and vegetables(PFID-F V partnerships with supermarkets, food service operators and
http://www.pfid.msu.edu/

Extractions: 1. Improve produce safety and quality systems and private sector implementation in developing countries, including improvement of standards and enhancement of local capacity to meet obligations under the World Trade Organization. Assist producer organizations and individual producers (farmers, firms, exporters) to understand and implement safety and quality standards through training, while building capacity to participate in international trade negotiations. 2. Improve produce supply chains, through training, diagnostic research, and field action with respect to phytosanitary and food safety procedures, cold chain management, other post-harvest handling and packaging. Promote collective (cooperatives and other economic associations) and individual solutions to supply chain challenges, reducing transaction costs for buyers, building scale economies, and aiding competitiveness.
Child Nutrition Programs - Massachusetts Department Of Education
donated fruits, vegetables, eggs, meats and grains through a statewide network offood banks and local food pantries and congregate feeding sites that service
http://www.doe.mass.edu/cnp/food_dist.html

Extractions: get things done agencies elected officials Select Program Area DOE HOME Advisory Councils Board of Education Career and Technical Education Charter Schools Compliance/Monitoring Curriculum Frameworks/Institutes Dual Enrollment Early Learning Services Education Reform Educational Technology Educator Licensure Tests (MTEL) Educator Licensure Employment Opportunities ETIS Family Literacy Forms Directory General Educational Development Grants: Information Information Services Health, Safety and Student Support Services MCAS MECC - (Career Center) "No Child Left Behind" Federal Education Law Nutrition Programs Reading Office School and District Accountability School and District Profiles/Directory School Councils School Finance School-to-Career Education Security Portal Special Education Spread the Word Title I Virtual Education Space - VES Videotapes News District/School Administration Educator Services Assessment/Accountability ... Financial Management Food Distribution School Nutrition Programs After-School Snack Program School Milk Summer Food Service ... PK-16 Program Support
Food Safety And Protection News -
preparation is essential before raw fruits and vegetables are cut is to facilitatefood sanitation certification for Army food service supervisors worldwide
http://www.quartermaster.army.mil/ACES/food_safe/food_safe_news.html

Extractions: Home Food Safety and Protection F ood S afety and P rotection QUARTERLY NEWSLETTER Click on the Image to View N ews, P rograms, and T raining NEWS PROGRAMS TRAINING N EWS Installation Food Protection Programs - Risk Assessment View information related to Installation Food Protection Programs. What's new, what's changed, and how it applies to your Dining Facility Operations. Read More... W ashing F ruits and V egetables C orrect preparation is essential b efore raw fruits and vegetables are cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Read More... Top P ROGRAMS View and Download Reserve Component Workshop Presentations Information Related to Food Safety and Protection. Click Here... Top T RAINING F ood S afety and P rotection C ertification C ourse CLICK HERE TO REGISTER AND TAKE THE COURSE Top ACES
Cornell Farm To School Program: Johnson City Pilot SIte
many years with the NY Farms!NYS School food service Association Taskforce ProduceCompany, try new recipes using New York fruits and vegetables, and keep
http://www.cce.cornell.edu/farmtoschool/jon.htm

Extractions: Johnson City Central School District Farm to School Pilot Project Johnson City Central School District is located in Broome County (population of 1,195,246), in the Southern Tier Region of upstate New York. The Southern Tier encompasses the cities of Binghamton, Endicott and Johnson City surrounded by suburban and rural towns. Food Service Director Ray Denniston Total students Lunches served/day Produce supplier Behlog and Son Important farm products in Broome County include: dairy products, cattle and calves, and vegetables. Number farms in county Acres of farmland Agricultural products Milk, livestock, vegetables, fruit School meals are prepared in a central kitchen at the high school and transported to the middle school, two elementary schools, and the kindergarten campus. Ray Denniston, the school food service director, served as former Chairman and has been involved for many years with the NY Farms!-NYS School Food Service Association Taskforce. Farm to School Project Agreement Cornell worked with Denniston to develop a project agreement for school year 2001-02 in which Denniston agreed to purchase more New York State products as available from Frank Wiles of Our Green Acres Farm and Behlog and Son Produce Company, try new recipes using New York fruits and vegetables, and keep track of purchases.
Nutrition Games From Yummy Designs!
Make fruits vegetables FUN for fairs, sports holiday programs Exhibits displays, indoor and outdoor programs food service, workplace programs
http://www.yummydesigns.com/books.htm

Extractions: Call for discount on orders of 500 or more. Flip the panels to create over 1 Million well-balanced meals!! These hands-on Coloring Activity Books focus children's attention on fruits, vegetables, beans, grains, and other healthy foods. Simple concepts, large pictures, little reading, simple questions and large spaces for drawing responses make these books ideal for young children.

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