Where can I buy Quaker Oatmeal Kettle Style (Institutional Size)?
Honeyville Food Products has a wonderful oatmeal, and you can purchase it in "industrial sizes" (e.g., 50 pound bags). I adore oatmeal (Irish here), and this stuff is really good. Here is some more information: Detailed Description Honeyville's Quick Oats have been carefully selected from premium milling quality oats. These oats have been stabilized through a special heat process that ensures freshness and flavor, and then finally steel-cut and rolled into a thin flake to permit quick cooking qualities. Honeyville's Quick Rolled Oats are a rich source of soluble fiber, protein, and vitamins, as well as other nutrients. Just three grams of soluble fiber from oatmeal daily in a diet low in saturated fat and cholesterol may reduce the risk of heart disease. A thirty day regimen of 1 bowl a day of rolled oats will actually aid the body in removal of cholesterol. Product application: May be used as a delicious hot cereal, or as a healthy and flavorful ingredient in oat meal cookies or multi-grain breads and rolls. A 50 pound bag of Quick Rolled Oats will yield about 450 1/2 cup servings. I looked for the Quaker one you wanted but couldn't find it. Having abandoned Quaker a while ago for the better texture and flavor (in my opinion) of other oats, I thought I would share the Honeyville with you.
How many ounces are in a large institutional size can of kidney beans?
The can is called a Number 10. It contains 3 quarts. In kidney beans it is about 75 oz or 4.7LBS. (drained weight). With the liquid it weighs about 6.5 LBS. ttp://www.mealtime.org/files/10ozyield... The regular grocery store can is a 303 *soup can size* Go here for a conversation table. http://lancaster.unl.edu/food/ciq-can-si...
How many ounces in a large instutional can of kidney beans?
Weight or volume? A number 10 can has about 13 cups which is 124 fluid ounces. Edit: I just looked it up online. The net weight of a can of kidney beans is 6 lb, 12 oz or 108 ounces (weight). Just so you know: fluid ounces and weight ounces are different and you cannot convert one to the other. This would be the same as trying to convert inches to pounds. The morons who invented the English System gave the same unit name (ounces) to both volume and weight. For example, a cup of lead pellets and a cup of feathers will not WEIGH 8 ounces, however, they both occupy 8 ounces of volume. Every #10 can of vegetables will have a different weight, depending of what it is. The volume will remain the same which is between 12 and 13 cups (depending on how much water is in the can). This is because not every vegetable has the same density. Just google "#10 can (name of vegetable) restaurant supply" and you'll find the weight of a #10 can for any vegetable you want.
What is institutional cooking?
it's learning how to cook for a larger number of ppl. Someone may know how to cook, but if they were in a school kitchen and had to make dinner for 400 school kids, they would be pretty lost unless they knew something about institutional cooking. What knds of pots and pans would you need to cook, and serve that large a meal. What kids of foods would you serve to school kids. Or a nursing home. What kinds of foods would you cook for nursing home resiidents on different diets. Maybe you're a cook in the army and you have 200 tired sweaty starving men and women coming in. You need the stoves, the pans, the supplies, and the skills to cook enough, but not too much. You have to be able to shop for that large a group too.
Peanut butter cookies?
These are really good!~ Our new favorite PB Cookie recipe. WHOLE JAR OF PEANUT BUTTER COOKIES 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 egg 1 egg yolk 2 teaspoons vanilla extract 1 (18 ounce) jar peanut butter (scant 2 cups) 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped peanuts, optional In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 10 to 14 minutes in the preheated oven. Cookies should look dry on top, but not yet browned on the edges. DO NOT OVERCOOK! (They are definitely best when they *look* slightly undercooked!) Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
Are there any cooking jobs that offer health insurance?
Are you in the US?Do you have any schooling which offers job placement?Most states unemployment insurance departments also maintain a large list of available positions. You can filter for chef, food service etc on those.In the Chicago area, there is a man who has some smaller cafe type restaurants where he hires and trains "at-risk" youths so they can get experience and create a job history. I don't think they offer benefits, but they are a stair step to jobs that do.Here is the linkOur Program | Curt's CafeHave you tried LinkedIn, one search. all jobs. Indeed.com, Monster Jobs - Job Search, Career Advice & Hiring Resources for culinary and food service jobs?Have you considered institutional jobs like Sodexo? They are big and corporate and will have benefits. There will be other institutional caterers as well. You need only Google them or go to your public librrary. The librarian can help. They are marvelous resource people.Here is the link for chef's jobs at Sodexo.Culinary and Food Service Management Jobs at Sodexo
When chefs cook in the kitchen or work at a restaurant, do they taste food a lot? Does this make it hard for them to stay trim physically?
Professional chefs don’t have to taste everything they cook. For example, things like steaks, portioned meat, fish and whole joints for carving can be assessed easily by only buying-in consistent quality produce and using visual clues as to how well it’s cooked. However, dishes that contain sauces must be tasted to ensure that they are not sending out inconsistent quality dishes.Chefs tasting food are no different to wine taters - they don’t have to get absolutely drunk to do their job. Tasting isn’t about eating huge quantities of food that makes you fat - it’s about simply tasting to see if it’s as it should be. The old myths about fat or skinny chefs is just nonsense.A chef who doesn’t taste the food they create isn’t a chef - they are cooks that are paid to produce formula dishes - such as in fast-food establishments. The quality of the product and the cooking process is largely dictated by a corporate policy and requires no adjustment on the part of the cook. You won’t see a cook in McDonalds taking a bite out of every hamburger and you won’t see a KFC cook taking a bite out of every chicken portion they cook. But in restaurants that are not formula driven, of course the chefs must taste what they produce to ensure that it meets the expectations of their clients.