Aryan Cuisine

No day goes by without more alarming news on the economy, and the real estate bubble in the Middle East that burst to kick off this crisis is unlikely to reinflate quickly. With stock markets plunging, nest eggs are cracking and retirement dreams are slipping away. Now more than ever it is time to give your food service operation a check up if you have not done so already. But don’t hit the panic button yet, with a solid strategy there is hope for success. The cost of goods and labor are your two highest variable expenses. Here is my 39 point checklist of things to avoid. I have used it over the years, reaping results in keeping the cost of goods in check and the bottom line positive: 1. Purchasing too much product 2. Purchasing for too high a cost 3. No detailed specifications—quality, weight, type 4. No competitive purchasing policy 5. No cost budget purchasing 6. No control of invoices and payments 7. Dishonesty 8. No system of credits for low quality, damage, or goods

UK USA   aubergine eggplant   baking tray baking sheet  bangers sausages   beetroot beet   bicarbonate of soda baking soda   biscuits cookies   broad beans fava beans   cake tin cake/ baking pan   capsicums sweet or bell peppers   castor sugar Sugar, superfine   celery stick celery rib   chips French-fried potatoes   chuck steak round steak/stewing beef   coriander, fresh cilantro   cornflour cornstarch   courgette zucchini   crisps potato chips   desiccated coconut Unsweetened desiccated/ shredded coconut   digestive biscuits/ graham crackers   double cream cream, heavy   dripping fat from roasted meat   essence extract (vanilla, etc.)   fish slice spatula   forcemeat stuffing mix for meat or fish   frying pan skillet   gammon ham   glacé fruits candied fruit   golden syrup light molasses   Greaseproof/Parchment paper wax paper   hand of pork pork shoulder roast hard-boiled eggs hard-cooked eggs   heaped spoonful heaping spoonful hull shuck   icin

Food-Related Terms Acceptable daily intake (ADI) - The amount of chemical that, if ingested daily over a lifetime, appears to be without appreciable effect. Acesulfame K - Acesulfame K, or acesulfame potassium, is a low-calorie sweetener approved for use in the United States in 1988. It is an organic salt consisting of carbon, nitrogen, oxygen, hydrogen, sulphur and potassium atoms. It is 200 times sweeter than sucrose, has a synergistic sweetening effect with other sweeteners, has a stable shelf-life and is heat stable. It is excreted through the human digestive system unchanged, and is therefore non-caloric. Additives (food additives) - Any natural or synthetic material, other than the basic raw ingredients, used in the production of a food item to enhance the final product. Any substance that may affect the characteristics of any food, including those used in the production, processing, treatment, packaging, transportation or storage of food. Adverse Reaction Monitoring System