Category: Food and Culinary studies

Questions 1 
Numerical problem 1
always show your workings out & units of the final answers– help you to avoid dropping costly marks; if you got an incorrect answer but showed some evidence of understanding in your working out, you could have been awarded some marks. If you can’t find the figures then at least write the formula. This way you can help maximise your marks even if you get part of the answer wrong. Check the unit conversions & whether you have provided units of the final answers.
Question 2 
A question to test your comprehensive understanding of food processing technologies.
Formatting – please use font “Arial”, 12 pt, single line
Referencing – Where relevant, you can discuss with reference to the published scientific literature. If doing so, you must use the APA referencing style for citations and references for the scientific publications you use to support your answer. Please note that it is not compulsory to include references if you use acquired knowledge from the course. 

Compared between Commercial Product and Experimental Product
Essential Reading
Canning of fruit Download Canning of fruit. (2016). In S. Featherstone (Ed.), A Complete Course in Canning and Related Processes (Fourteenth Edition) (pp. 85-134). Woodhead Publishing. https://doi.org/https://doi.org/10.1016/B978-0-85709-679-1.00002-7Links to an external site.
Etzel, M.R., Willmore, P. and Ingham, B.H. (2015), Heat penetration and thermocouple location in home canning Download Heat penetration and thermocouple location in home canning. Food Sci Nutr, 3: 25-31. https://doi.org/10.1002/fsn3.185 Links to an external site.(Tips: Begin by focusing on reading the Introduction and Conclusion sections, and then delve into any discussion points of interest)s

This practical session is designed to illustrate the canning and sterilisation processes of fruits. We will closely monitor changes in pH, colour and texture of your canned and sterilised products with corresponding commercial products.
In the practical lab report assessment task, you are tasked with documenting your hands-on experiences and observations from laboratory sessions in a structured and concise manner. Through this assignment, you demonstrate your ability to accurately record experimental procedures, analyze data, interpret results, and draw meaningful conclusions
Essential Reading
Canning of fruit Download Canning of fruit. (2016). In S. Featherstone (Ed.), A Complete Course in Canning and Related Processes (Fourteenth Edition) (pp. 85-134). Woodhead Publishing. https://doi.org/https://doi.org/10.1016/B978-0-85709-679-1.00002-7Links to an external site.
Etzel, M.R., Willmore, P. and Ingham, B.H. (2015), Heat penetration and thermocouple location in home canning Download Heat penetration and thermocouple location in home canning. Food Sci Nutr, 3: 25-31. https://doi.org/10.1002/fsn3.185 Links to an external site.(Tips: Begin by focusing on reading the Introduction and Conclusion sections, and then delve into any discussion points of interest)s

Formatting – please use font “Arial”, 12 pt, single line
Referencing – Where relevant, you can discuss with reference to the published scientific literature. If doing so, you must use the APA referencing style for citations and references for the scientific publications you use to support your answer. Please note that it is not compulsory to include references if you use acquired knowledge from the course. 

Seasonal and Sustainable Menu Assignment
PART 1
Your assignment is to research and create, using the current season.  You will research a Seasonal ingredient, and in a few paragraphs tell me about the ingredient. I want to know thehistory of the ingredient, when and where it was planted, and what parts of the plant or item are edible (meats, fish, even dairy products are SEASONAL). I want you to focus on the ingredient as a whole as well as its culinary uses. The idea is to get you thinking about more than a single use of any one ingredient.  How can you incorporate something you want to highlight in different ways on the menu.  Or help create an added value product that not only helps to increase revenue but allows your guests to have a reminder of you at their home, a great marketing tool. Below are categories for a menu.  
PART 2
You are also going to research restaurant/food operations that utilize the seasonal ingredient you have chosen.  How are food operations using the season to help tell their story, add perceived value, highlight the season, and differentiate themselves from other operations? Using the categories below show a MINIMUM OF 3 ways that the researched food operation is using the seasonal ingredient.  Foodwise.org is a great starting point to look at seasonality charts.
PART 3
You are going to make your own menu items using your ingredient.  Be creative, and highlight the season.  You can use more than one ingredient to highlight, but they all must be seasonal.
I WANT YOU TO CHOOSE AT LEAST THREE WAYS TO HIGHLIGHT YOUR INGREDIENT.
MUST CHOOSE 3 CATEGORIES THAT FEATURE YOUR INGREDIENT
-Appetizer/Share Plate​​​-Food Truck/Togo ​​
-Bar Bite/Happy Hour​​​-Entrée
-Dessert​​​​​-Value Added Product

the assignment is to write a haccp plan for class purpose, ideally it should be able to be proved by the FDA. parts of FDA code have to be read and cited( ex. ch 3, ch 8, annex 6), as well as the NYS. use the nys for SOPs, and FDA for the HACCP. there will be a clear rubric for the assignment, and please follow the example. similarities under 20% is accepted due to the common references. but no AI, and do not copy the examples. HACCP Plan Assignment:
Write a realistic HACCP Plan suitable for filing to our local authority (Dutchess/NYS) for approval, for a service of 500 portions of (sous-vide) confit pork belly, for a large CIA outside marquee banquet event on ‘Anton plaza’, designing a realistic operational process. The product has to be under ROP for no less than 7 days in total.

Complete how it should be done on the final paper.docx. The question i am reaserching is How do theories affect people’s enjoyment of food? EX: feminist theory, maslow’s heirarchy of needs, ect.

Tips for Writing Your CIA Application Essays | CIA Culinary School (ciachef.edu)
-Kindly refer to this link for the requirment from the college 
I am applyimg for the associate degree in baking and pastry arts and would like my essay to be alligned according to that