Can someone answer that question? Is there a reason? Does anyone have a theory as to why cafeteria food is so bad? Yesterday I had lunch at a cafeteria and was served egg noodles mixed in with canned tomatoes and cheese sauce. Why oh why?!?!? :confused: :confused: Kuan

I have an enormous crop of foot-long collard leaves, and I'm enjoying making wraps with them. In order to roll them successfully, they need to be scalded/blanched. I hear different things about scalding/blanching procedure. Salt in water? Acidify water, with lemon juice or vinegar? I do three...

No one at culinary school ever talked about wanting to work at a cafeteria and I just wanna know HOW BAD DOES IT NEED TO GET??!?!?!? My niece threw up about 2 days ago and had to get sent early because her "lunch" was beans and egg yolk. BEANS AND EGG YOLK

I have been curious for a while now. I currently am a kitchen porter and we use a multi tank high temperature commercial dishwasher. Why does the tanks need cleaned if the final rinse cycle uses clean water and reach temperatures around 85 degrees Celsius which is enough to kill basically all...

Hello Chefs, Come spring I would like to feature some variation of a wild ramp flatbread. My only concern is that ramps are VERY seasonal, like 2.5 months seasonal. Any suggestions? Only ones I have is to dehydrate the leaves for a seasoning and make a ramp pesto and freeze it? My only concern...