Woks, Stir-Fries Set the Pace: Why Asian Is `Hot'
- Asian Goes Fusion. Lang, Joan // FoodService Director;10/15/2007, Vol. 20 Issue 10, p40
This article focuses on the Asian menus being offered at several universities and hospitals in the U.S. According to Brenan Connolly, general manager of resident dining at the University of California at Davis (UC Davis), with people becoming educated about different kinds of Asian food, there...
- HOT MEALS, FRESH AND QUICK: STIR-FRY SATISFIES. // FoodService Director;5/15/2002, Vol. 15 Issue 5, p94
Focuses on the popularity of stir-fried meals at the cafeteria of the 'Washington Post' newspaper. Menus offered; Common ingredients used in the meals; Cost of the meals.
- Spicing up the menu. Weisberg, Karen // FoodService Director;08/15/99, Vol. 12 Issue 8, p120
Deals with the growing popularity of Asian dishes at food service outlets in hospitals across the United States. Asian dishes served at the San Francisco General Hospital in California; Explanations from food service officials; Specialties served at the California Pacific Medical Center in...
- Skillet Sensation. Poellnitz, Vicki A. // Southern Living;Sep2007, Vol. 42 Issue 9, p160
The article provides tips for stir-frying. It is described as a superfast cooking method associated with Asian food, but which also works with all sorts of flavors. The key to success in stir-frying is to have all the ingredients ready to go before turning on the stove. The meat and vegetables...
- stir-fries. // Cooking Light;Sep2013, p62
Several Asian-inspired recipes are presented including Shrimp and Broccoli Stir-Fry, Szechuan Chicken Stir-Fry, and Indonesian Stir-Fried Noodles.
- Tteokbokki. Yoon Sook-ja; Lee Kyung // Koreana;Autumn2005, Vol. 19 Issue 3, p74
Provides information on tteokbokki, stir-fried sliced rice pasta seasoned with red pepper paste, which is a popular snack among Koreans. Ingredients of the original tteokbokki; Evolution of tteokbokki.
- TO OFFSET CUSTOMER TRAFFIC: Stony Brook mulls kiosks. // FoodService Director;2/15/2003, Vol. 16 Issue 2, p8
Looks at the condition of the food service sector at Stony Brook University Hospital in New York as of February 15, 2003. Plans of foodservice officials for the hospital's food servicing unit; Consideration for the use of kiosks as an alternative to cafeteria.
- A `STOP' FOR SRS: California hospital is open to the public. // FoodService Director;06/15/99, Vol. 12 Issue 6, p8
Features the Le Cafe hospital cafeteria of Simi Valley Hospital in California. Quality of food and description of the atmosphere; Category of the menu; Remarks from patients.
- In Employee/Visitor Cafeteria: CA hosp. aims for `homey.'. // FoodService Director;11/15/99, Vol. 12 Issue 11, p20
Provides information on the redecorating project at Verdugo Hills Hospital in Glendale, California in 1999 to refresh its employee-visitor cafeteria. Description of the cafeteria; Aim of the redecoration project.