University of Washington: Retail’s Next Generation

Mar 01, 2003

Extensive renovations at the University of Washington’s dining operations have made it a “must see” program and facility for college foodservice operators nationwide.

Strategic Thinking: To Sell Your Ideas, Market to Your Administration

Mar 01, 2003

Knowing how to get your Administration on your side is a key management skill.

Poultry Storage Tips

Mar 01, 2003

The chart below shows how long raw and cooked chicken can be safely stored. Type of Chicken Refrigerator (40ºF) Freezer (0ºF) Raw chicken parts 1-2 days 9 months Raw chicken giblets 1-2 days 3-4 months Raw ground chicken 1-2 days 3...

Fruit Adds Flavor and Style to Signature Poultry Entrees

Mar 01, 2003

Savory chicken and sweet fruit—a classic combination in many cuisines around the world—gives you the chance to add flavorful variety and signature presentation opportunities.

When You're Here, You're Family

Mar 01, 2003

At Whitsons, old-fashioned values are the key to success in a highly competitive market.

Please Do Chicken Right

Mar 01, 2003

Below are doneness temperatures and cooking times for preparing fresh or thawed chicken (not frozen). Type of Chicken Internal Temperature Approximate Roasting Time (350ºF) Approximate Grilling Time Leg quarters, bone in, 4-8 oz. 170ºF 40...

Mixers And Food Processors

Feb 01, 2003

Much of today's food processing equipment is versatile, user-friendly and relatively safe. Many machines are available with a wide range of attachments to meet the special preparation requirements of most operations. They can do anything from...