- AS MEAL REPLACEMENTS OR ALL-DAY ADD-ONS: SMOOTHIES GET BIGGER. Weisberg, Karen // FoodService Director;9/15/2002, Vol. 15 Issue 9, p70
Discusses the increasing popularity of smoothies in the U.S. Outlook for the performance of the smoothie market in 2002; Reasons behind the popularity of smoothies; Information on the smoothie programs of food service companies Aramark and Sodexho.
- Spreading the Profits. Mellgren, James // Gourmet Retailer;Apr2003, Vol. 24 Issue 4, p36
The article presents information on jams and jellies. One would think that jams, jellies and preserves were natural outgrowths of the age-old attempt to preserve the harvest each year. But they may have arisen more from the apothecary than from the grocer since sugared treats were thought to be...
- Preserves bring taste of summer to winter menus. Walkup, Carolyn // Nation's Restaurant News;12/14/98, Vol. 32 Issue 50, p37
Focuses on preserves and their applications. Food preservation process; Making fruit butters, jellies and jams; Ready-made preserves; Cost and time needed to make preserves; Sweet and savory applications; Restaurants that use preserves in their menus.
- Cold Front. Aronovich, Hanna // Food & Drink;Mar/Apr2007, Vol. 6 Issue 2, p52
The article deals with Tropical Smoothie Cafe, a Destin, Florida-based chain of stores selling smoothies and sandwiches. The company has more than 230 stores across the U.S. Its criteria for selecting franchisees are outlined. According to the company, its mission is to offer consumers...
- SERVSAFE FOOD-SAFETY TRAINING PROGRAM. // Restaurant Business;3/15/2005, Vol. 104 Issue 5, p67
The article reports that the book "ServSafe," on food-safety training program is now available in Spanish-language version.
- Making Jelly. Wells, Diana // GreenPrints;Winter2013/2014, Issue 96, p38
A personal narrative is presented which explores the author's experience of making jelly, along with a brief history of jelly-making.
- Making jam, jelly, and marmalade. Miller, Sylvia J. // Countryside & Small Stock Journal;Sep/Oct93, Vol. 77 Issue 5, p12
Details a recipe for making jam, jelly and marmalade. Choosing fruits high in pectin; Checking the boiling temperature of water in the vicinity; Strawberry jam; Orange marmalade.
- Make your own jams and jellies. Schafer, William // Countryside & Small Stock Journal;May/Jun2003, Vol. 87 Issue 3, p86
Presents a guide for making jams and jellies.
- We Be Jammin' // Food Management;Aug2004, Vol. 39 Issue 9, p0
Focuses on the use of jams and jellies as ingredients for a host of dishes. Defining characteristics of jams and jellies; Guidelines from the U.S. Department of Agriculture for determining the quality of jellis and jams.