Sizzle - Summer 2012

Gain Essential Culinary Skills

Practice develops skills and leads to confidence. You can gain essential culinary

skills by using the learning modules that represent the 10 stations of the

National Apprenticeship Training Program for Cooks. Each module includes

concise content and step-by-step photos to make learning the skills of that

station easier.

Culinary Apprenticeship Stations:

•;Steward;Station

•;Breakfast;Station

•;Vegetable,;Starch;&;Pasta;Station

•;Fabrication;Station

•;Broiler/Char-Grill;Station

•;Soup;&;Sauce;Station

•;Pantry;&;Cold;Foods;Station

•;Cooking;Techniques;Station

•;Baking;&;Pastry;Station

•;Supervisory;Development;Station

Each module is divided by checkpoints that allow you to review and apply

your knowledge and skills. Icons indicate that an interactive learning tool, such

as a video clip or a math application, is provided on the Interactive CD-ROM.

The CD also includes quizzes and flash cards to help you study and learn key

terms and definitions, measurement abbreviations and equivalents, and the

names of tools and equipment used in the professional kitchen.

questions to help you review what you have learned and build confidence while practicing your test-taking skills.

Each module also includes certification exam preparation

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12|MARCH

INGREDIENTOF THEMONTH

brain food

January 11 Vitamin D: The Sunshine Vitamin

GREEK YOGURT

Vitamin D is unique in that the most
important source of this nutrient is not
food, but sunlight. Hence, the reason it is
coined the “sunshine vitamin.” The term
"vitamin D" refers to several different
forms of this vitamin. Two forms are
important in humans: ergocalciferol
(previtamin D2) and cholecalciferol
(previtamin D3). Previtamin D2 is derived
from plant sources and canonly be
obtained through diet. Previtamin D3 is
D, E and K) or water-soluble (vitamins B and

C), depending on their behavior in thebody. Vitamin D is considered afat-soluble vitamin. Fat-soluble vitamins are transported through the bodyby being absorbed and stored in fat. Water-soluble vitamins are dissolved in water and transported through the body. Since they cannot be stored,they must beconsumed on aroutine or daily basis. Conversely, fat-soluble vitamins are stored in your liver and fatty tissues and areeliminated much more slowly.

D help prevent heart disease, cancer and diabetes? How much do we need? Should we takesupplements to ensure that we get enough? Before answering these questions and others, it is important tounderstand what vitamin D is, whatit does and where to obtain it. So, if it’s asunny and pleasant day where you are, find a seatoutside and takea load off as weinvestigate the hypesurrounding the infamous “sunshine vitamin.”

Culinary Nutrition News:

Provided through a partnership between ACFEF Chef & Child Foundation and Clemson University, and sponsored by French's Foodservice

What it is

Sunlight UVB Rays Previtamin D3 Vitamin D

What it does

Want to learn more about culinary nutrition and

healthful ingredients? Look no further.

Ingredient of the Month

Vitamins are chemical substances that perform specific functions in the body. They are considered essential nutrients because our bodies cannot producethem and, therefore, we must consume them in our diets. Vitamins are classified as either fat-soluble (vitamins A,

Vitamin D is a nutrient that helps almost
every part of the body. Specifically,
vitamin D is required to form and
maintain strong bones. The major
biological function of vitamin D is to
maintain normal blood levels of calcium
and phosphorus. Some nutrients, such as
water-soluble vitamins, are put to work
immediately by the body in the form
in which they areconsumed. However,
vitamin D and other fat-soluble vitamins,
require processing and are stored before
using. Unlike other vitamins, vitaminD
also behaves as a hormone in the body by
relaying chemical messages. For example,
vitamin D signals the intestines to absorb
calcium from foods and to regulate its
uptake by bone cells.
there
has been increased interestand caution
surrounding the topicof vitamin D. Perhaps
you have heard whispers amongcustomers
and staff at your restaurant. Can vitamin