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Teacher Day Time Branch TA Class
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Aim: SWBAT describe likes and dislikes as well as the use of past tense to relate to history of meals. Method: Favorite food • Brainstorm: Students will have to mention some of their favorite meals. *Fact: Restaurants have been around in some form for most of human civilization. But they usually catered to travelers. As far back as ancient Greece and Rome, inns and taverns generally served food to people who had a reason to be away from home. This trend continued until relatively recently. Although taverns and coffee houses were popular places to gather and share beverages in the 17th century, the idea of eating out for fun didn't take off in Western society until the late 18th century. • Local food Discussion of types of local meals in Harbin, and regional differences in china. In this activity students will do most of the description and T will only guide the discussion asking for descriptions. • Fast food Same type of discussion as before, but now with fast food. *Fact: Although McDonald's was the first restaurant to use the assembly-line system, some people think of White Castle as the first fast-food chain. White Castle was founded in 1921 in Wichita, Kansas. At the time, most people considered the burgers sold at fairs, circuses, lunch counters and carts to be low-quality. Many people thought hamburger came from slaughterhouse scraps and spoiled meat.
Comments Stage: Page: Time: Aim: SWBAT geography and facts of different countries by their foods Method: Geography and food • Different countries and eg of menus: o Again T will encourage SS participation for examples: Eg. Italy: Lasagna, pizza, tortellini Japan: Sushi, tepanyaki, yakimeshi US: Burgers, hotdogs India: Curry, nan Mexico: Tacos, enchiladas, burritos Thailand: thai noodles, thai fried rice China:??? • Ingredients by region: In this section is mainly discussion of ingredients in different regions in china and T will provide examples of ingredients used in the menus listed above: such as: cheese for burgers and more beef used than in china. Etc • History of meals: *Facts: The origin of hamburger is unknown, but the hamburger patty and sandwich were probably brought by 19th-century German immigrants to the United States, where in a matter of decades it came to be considered an archetypal American food.
The trademark for the name "cheeseburger" was awarded in 1935 to Louis Ballast of the Humpty Dumpty Drive-In, in Denver, Colorado. * The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts. * According to legend, when Napoleon and his army were traveling through the south of France they decided to rest for the night near the town of Bessieres. Napoleon feasted on an omelet prepared by a local innkeeper that was such a culinary delight that Napoleon ordered the townspeople to gather all the eggs in the village and to prepare a huge omelet for his army the next day. • T will encourage discussion and ask students for other examples. Exotic Meals o Discussion of what SS consider exotic of the west and T will mention a few meals he considers exotic from china and other countries from the east. Other examples: Fried spider from Cambodia, fugu from Japan, Century egg from china, odori ebi from Japan, iguana meat from el Salvador, corn smut from Mexico (article attached)
Comments Stage: Page: Time: Aim: SWBAT Public speaking, group discussion, and provide advice regarding good diet. Method: Food and Health • Diet: The kinds of food that a person, animal or community habitually eats. Brainstorm to obtain definition Provide examples. Discuss good and bad diet. (overweight) • Eating disorders: Fact* An eating disorder is to eat, or avoid eating, which negatively affects both one's physical and mental health. Eating disorders are all encompassing. They affect every part of the person's life. According to the authors of Surviving an Eating Disorder, "feelings about work, school, relationships, dayto-day activities and one's experience of emotional well being are determined by what has or has not been eaten or by a number on a scale." Anorexia nervosa and bulimia nervosa are the most common eating disorders generally recognized by medical classification schemes, with a significant diagnostic overlap between the two. Together, they affect an estimated 5-7% of females in the United States during their lifetimes. Discuss and apply to china. • Food Groups: Grains, vegetables, fruits, gats and oils, milk and dairy products, meats beans
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fish and nuts. (Article attached) Have SS mention these groups. Build pyramid: The Food Guide Pyramid is one way for people to understand how to eat healthy Explain how the pyramid works and have students build pyramid and explain why. This activity could be done in groups. Provide western ideal pyramid. (Article attached) *discuss
Aim: SWBAT Public speaking and the use of future tense by the use of “will have to”. Method: Cooking / Easy and Fast • T will provide examples of recipes and explain how they are done. (Article attached with examples) • Cooking show o Now students will get together in groups and will have to prepare detailed instructions for cooking a certain meal. Have them mention: Ingredients Recipe Suggestions • Have SS present their recipe as a cooking show. Have every member of group to participate.
Comments Stage: Page: Time: Aim: SWBAT Listening and speaking Method: Business & Restaurants • Restrictions in west: Many highly regulated small businesses have a bear of a time staying on top of legal and regulatory issues. However, food services and restaurants seem to have among the greatest number of things to know, permits to get, and general compliance demands weighing heavy on day-to-day business operations. (Article attached) • Type of food that could be a good business in Harbin (article attached of successful business)
• Exotic meals you must taste before you die There are some foods in the world that are simply too spectacular not to be tasted at least once over the course of a lifetime. We've sourced out a handful of the best delicacies and suggested exactly where you can enjoy these palatable treasures. Fried spider from Cambodia Is this a cure for arachnophobia? Probably not, but in the remote town of Skuon, Cambodia, fried spiders are served as daily delicacies and are known to be among the best in the world. The spiders (a species known locally as "a-ping," and which are about the size of your palm) are bred in holes in the ground or captured in the wild and killed. The spider is then breaded in a mixture of sugar and salt, and fried in oil with chopped garlic until the legs turn rigid, at which point the meat in the abdomen is no longer runny. Eating spider is not dissimilar to eating lobster or crab, only you won't need a nutcracker to get past the exoskeleton. You'll find some good meat inside the legs, but the best stuff is considered to be the white meat inside the spider's head. Fugu from Japan What's not to love about a poisonous fish? You've probably heard stories about the inherently lethal qualities of this exotic Japanese delicacy,? These stories are all true. The Japanese blowfish (or fugu) is so deadly that a misstep in the preparation can release a poison into the meat that is 1,200 times more deadly than cyanide; each fish contains enough poison to kill 30 adults. The worst part: Death by tetrodotoxin is not a pleasant way to go. You'll remain fully conscious, but will be paralyzed until you eventually suffocate. That being said, eating fugu should only be done in the best restaurants in Japan, where it is served by specially licensed chefs • the only ones legally allowed to prepare it. Eating the fish's liver and ovaries (where the poison glands are located) is strictly forbidden, but to complicate matters, one of the best parts of the experience of eating fugu is enjoying the unique sensation on the tongue provided by very small amounts of the poison. And therein lies a nasty little catch-22: Enjoy the dish properly and risk death or play it safe and miss out on the experience. In any case, you're well-advised to try fugu only in Tokyo's best restaurants. Century egg from China This name is a bit of an exaggeration. While these particular Chinese-style eggs have been preserved for periods of time ranging between weeks and months, none are kept for as long as 100 years. To make century eggs, the Chinese take duck, chicken or quail eggs and sink them into a mixture of clay, ash, salt, and lime, then wrap them with rice straw and keep them in baskets or jars. Over time, the clay mixture hardens to a crust, while the acid introduced by the lime juice acts as a preservative to prevent the egg from spoiling. After a period of three or four months, the eggs are released from their casing and are ready to eat. The experience of eating a century egg is more about how the egg looks than how it tastes. The egg yolk adopts a dark green color, while the egg white turns dark brown. The yolk itself has a strong, creamy taste, while the egg white tastes similar to when it's fried up and served over easy.
Serving a century egg is done in different styles. The Chinese will eat these eggs as a side dish or as a topping for a regular omelet. The Japanese have also latched on to this prized dish, serving it as an hors d'oeuvre chunked with slices of pickled ginger or with tofu, soy sauce and sesame oil. Odori ebi from Japan A much safer Japanese delicacy than fugu is odori ebi, which roughly translated works out to "living" or "dancing prawn." Odori ebi is a type of sushi that still contains live baby prawns that wiggle their antennae and legs as you eat them. The prawn is dunked in sake to intoxicate it before it's dipped into a special sauce and gobbled down. It's an incredible delicacy that you'll find only in Tokyo. Iguana meat from El Salvador Iguana meat is a delicacy from the forests of El Salvador that has recently been making its way onto an increasing number of international plates thanks to the prevalence of immigrant communities. Iguana flesh has a reputation as a cure-all meat, fixing everything from colds to sexual performance. While we can't attest to its value as a curative, we can tell you it's regarded as a different but pleasant alternative to chicken; it's a bit stronger-tasting and tougher, but has similar taste characteristics. Corn smut from Mexico If the idea of eating mushrooms bothers you, then corn smut • or huitlacoche, as it's known in Mexico • probably isn't for you. Corn smut is a mold spore that attaches itself to maize and attacks the normal corn kernels, turning them into distorted, mushroom-like tumors. They are considered a delicacy in Mexican cuisine, where the spores are harvested while still immature and sold for more than the value of the corn itself. When the spores are cooked, they have a flavor described as mushroom-like: sweet, savory, woody, and earthy. They're often used to flavor Mexican dishes like tamales. It could be because of its name that corn smut really hasn't caught on as an international delicacy, but if you've ever had Mexican truffles, you've eaten corn smut. Look for dishes flavored with or featuring huitlacoche in out-of-the-way Mexican communities, which still respect the value of traditional cooking. Remember, when it comes to food, there is always one rule of thumb to follow: Try anything once, because you never know what other delicacies you may stumble across tomorrow.
The Pyramid Speaks
Let's look at some of the other messages this new symbol is trying to send: Eat a variety of foods. A balanced diet is one that includes all the food groups. In other words, have foods from every color, every day. Eat less of some foods, and more of others. You can see that the bands for meat and protein (purple) and oils (yellow) are skinnier than the others. That's because you need less of those kinds of foods than you do of fruits, vegetables, grains, and dairy foods. You also can see the bands start out wider and get thinner as they approach the top. That's designed to show you that not all foods are created equal, even within a healthy food group like fruit. For instance, apple pie would be in that thin part of the fruit band because it has a lot of added sugar and fat. A whole apple — crunch! — would be down in the wide part because you can eat more of those within a healthy diet. Make it personal. Through the USDA's MyPyramid website, people can get personalized recommendations about the mix of foods they need to eat and how much they should be eating. There is a kids' version of the website available too.
Tomato Tortellini Cook frozen tortellini according to package directions along with frozen stir-fry peppers and onions. Drain and stir into heated spaghetti sauce along with a splash of heavy cream. Top with Parmesan or Romano cheese. . Cacciatore Chicken Sandwiches Cook frozen breaded chicken patties according to package directions. Spread cut onion buns with butter and toast until brown. Place patties on buns, and top with heated pasta sauce, shredded Havarti cheese, and some sliced avocado. . Easy Spaghetti and Meatballs Bake frozen fully cooked meatballs according to package directions, and prepare frozen stir-fry peppers and onions. Stir into heated spaghetti sauce and serve over cooked and drained pasta. Top with Parmesan or Romano cheese. . Italian Shrimp And Broccoli Heat undrained diced garlic and herb tomatoes and a spoonful of tomato paste with frozen broccoli. Stir in cooked shrimp, simmer until hot and serve over rice, refrigerated (heated) mashed potatoes, or cooked noodles. . Creamy Chicken And Asparagus Cook fresh or frozen asparagus and add to bottled Alfredo sauce along with shredded Swiss cheese and frozen cooked, diced chicken. Heat over low heat until hot and serve over cooked fettuccine. . Swedish Meatballs Heat frozen cooked meatballs and frozen mixed vegetables with a jar of brown gravy in heavy saucepan until meatballs and vegetables are hot. Stir in some sour cream and a bit of nutmeg. Serve on heated refrigerated mashed potatoes. . Steak Supper Broil your favorite type of steak (I like ribeye). Combine a jar of drained mushrooms, 2 tablespoons butter, 1 tablespoon of honey mustard, and 1 tablespoon soy sauce in small pan; heat until hot. Top steaks with sauce and serve over mashed potatoes made from flakes, or refrigerated mashed potatoes, heated according to the package. . Cheesy Tortellini Cook refrigerated or frozen tortellini and frozen peas in the same pot until pasta is tender and broccoli is heated through. Add refrigerated four cheese alfredo sauce along with some shredded mozzarella cheese and grated Parmesan cheese and heat. . Meatball Sandwiches Heat frozen cooked meatballs and some frozen green beans with a jar of spaghetti sauce. Spoon onto split and toasted hoagie buns and top with mozzarella cheese slices. Broil about 1 minute to melt cheese. . Olive Pizza Top a Boboli pizza crust with chopped olives, green onions, red bell peppers, salsa, and shredded Cojack or Pepper Jack cheese. Bake as directed on crust package. Smoked Salmon Pizza Top a boboli pizza crust with softened cream cheese, then spoon refrigerated pesto on top. Top with soft cold-smoked salmon strips and Havarti cheese. Bake as directed on crust package.
In this guide you’ll find a wealth of information on nearly every federal regulation you’ll face. According to the site, some of the most pressing topics you’ll come across are: . American with Disabilities Act . Child and Teen Labor . Immigration . Minimum Wage, Tips, and Overtime . Taxes . Nutritional Labeling . Food Safety . Franchises and Business Opportunities ADA: Meeting the Challenge In the food services industry, one of the most challenging regulations is the Americans with Disabilities Act (ADA). This legislation requires that you avoid discriminating against customers and employees with disabilities, while still obeying public health rules. To help meet the challenge, the U.S. Equal Employment Opportunity Commission has put together a guide, called “How to Comply with the Americans with Disabilities Act: A Guide for Restaurants and Other Food Services Employers.” This guide provides many, many pages of information on a vast range of issues, from diseases to hiring suggestions. It’s not a quick read. That said, it’s a must for truly understanding your responsibilities under the ADA. Hiring and Employment On the employment front, whether you’re hiring teen workers, immigrant workers, or Americans over 18, you’ve got to know what you’re doing before you bring new hires on board. The U.S. Department of Labor provides information on Federal and State Rules on employing teenagers; Business.gov provides a Small Business Guide to Immigration Regulations. The Department of Labor also provides a guide to the Fair Labor Standards Act – called the Fair Labor Standards Act Advisor – to explain the intricacies of minimum wage, overtime, child labor, and record-keeping requirements. Taxes Even the most savvy small-business owner can be sidetracked by tax laws and requirements. For the restaurant owner in particular, there is a range of legislation that will apply to you and not to any other business. Lots of Regulations, Lots of Help Restaurants and food services represent a near majority of small businesses in the United States, compared to small businesses in other industries. Restaurants and food services businesses are also among the most highly regulated. That combination has the potential to make life rather challenging for the smallbusiness restaurant owner. While the government is the one that establishes many of these regulations, it also provides the resources necessary to help you meet those regulations quickly and easily.
What qualities do all successful restaurants have in common that keep them thriving while others close up around them? Here are five considerations when opening a new restaurant in your area. 1. Location, location, location. Not just limited to real estate, this maxim applies to restaurants as well. You may have the best food, the best staff and the best prices, but if you are not located in a convenient area for potential customers, you will be out of business in a year. A new restauranteur's first instinct may be to lease the abandoned property of a former restaurant. This may work, if the traffic is heavy and the location is acceptable, but will work against you if the former restaurant went out of business for lack of customers. Research the history of any property you are considering for your new restaurant. You are not necessarily limited to buildings designed specifically for restaurant use. If the building codes allow it, consider putting in a restaurant near the court system or other high-traffic areas. You may have to do some heavy renovations at first, but the client base should make up for the initial investment. New restaurants stand a better chance of survival if you go to where the people are, instead of waiting for the people to come to you. 2. Advertise like you have never advertised before. A new restaurant is usually a highly-anticipated event in many smaller cities. Heighten this anticipation by promoting the restaurant even while you're still working on construction. Make sure you hang a banner announcing the arrival of a new and exciting restaurant. Generate positive word of mouth advertising through radio spots and print media. By the time you are ready to open the doors, you should have a crowd of hungry customers waiting. Restaurants typically enjoy a 'honeymoon' period where business is booming and new customers are pouring in. What you want to do is keep enough of those customers coming back for more. Within reason, promote your best dishes with 'two for one' deals or other heavy discounts. You want this first wave of customers to recommend your food to others who take a more conservative approach to choosing a restaurant. They will be your customer base once the honeymoon is over. 3. Never price yourself out of existence. Pricing your food can be a challenging process from start to finish. You must take into account any number of fixed or variable costs, including actual cost of the food, salaries, and advertising. You'll want to adjust for a healthy but reasonable profit on each dish, while keeping the prices low enough for the customer. This is a delicate balancing act to pull off, but you must remain proactive during the first few months after opening. If the customers seem to be avoiding your higher-ticket items altogether, you may have to lower prices in response. If your customers seem to be ordering one or two items in mass quantities, you may have priced them too low. Get a feel for the going rate on certain standard items and charge accordingly. You'll still be closing your doors in a year if you continue to sell food at a loss, despite the number of customers who are taking advantage of your generosity. 4. Seek out and keep quality employees. From kitchen managers to dishwashers, maintain the best staff you can afford. Customers react much more positively if the staff is friendly and professional. In fact, customers can often sense tension among the staff even before management does, so it pays to keep interdepartmental
relations cordial and professional. Any restaurant that runs continuous classified ads for new employees becomes suspect in a potential customer's mind. Whatever the current wage for restaurant employees happens to be, be willing to pay it. If customers seem to prefer a certain cook or an especially good hostess, do everything you can to keep them happy and satisfied with their jobs. Disgruntled employees will lead the way when it comes to negative word of mouth, so make every effort to retain key employees early. 5. Find the right theme and stick with it. You certainly don't want to open the fifth Mexican restaurant on the block or the twelth Italian bistro. You'll want to find a theme for your restaurant that is exciting and innovating, or at least different than the competition. Basically, a good restaurant environment seduces the customer into ordering higher-ticket specialty foods and also encourages return visits. But you must keep 'gimmicks' to a minimum if you want long-term success. Decorate the walls with theme-related items, such as antiques or movie posters. Select uniforms that match the theme and decor of the restaurant. Background music is essential, and offers you a chance to emphasize the theme even more. Find your strongest connection to the overall theme and exploit it in advertising. Are you more authentic than other ethnic restaurants? Are you more child-friendly than the other family restaurants? Do you have more entertainment than the other 'fun food' establishments? Instead of trying to promote your new restaurant as all things to everyone, concentrate on what makes you special- work on building a niche market of customers who prefer your style of food consistently.
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