Restaurant Cooks Research Articles

Molecular gastronomy: a new emerging scientific discipline.

Molecular gastronomy: a new emerging scientific discipline.

A Study on the Perception of Importance and Necessity to Carving Decoration in Hotel and Restaurant Cooks

A Study on the Perception of Importance and Necessity to Carving Decoration in Hotel and Restaurant Cooks

A Study on the Perception of Importance and Necessity to Carving Decoration in Hotel and Restaurant Cooks

A Study on the Perception of Importance and Necessity to Carving Decoration in Hotel and Restaurant Cooks

Food Safety: Emergency Care Physicians’ Knowledge, Attitudes, and Practices Related to Surveillance for Foodborne Disease in the United States

During the past decade, the incidence of certain bacterial pathogens that are commonly transmitted through food in the United States has decreased. Concurrently, the emergency department has become an increasingly common setting for health care. Because public health surveillance for bacterial foodborne diseases fundamentally depends on stool cultures, we conducted a survey of physicians who attended an emergency medicine conference to describe knowledge, attitudes, and practices among this provider population. A convenience sample of 162 physicians, representing 34 states, provided responses. Thirty-eight percent reported having ordered a stool culture for the most recent patient with acute diarrheal illness examined in the emergency department, but only 26% of the physicians subsequently received the stool culture results. For only 2 pathogens (Escherichia coli O157:H7 and Salmonella species) did at least one-half of the respondents provide the correct response regarding whether selected diarrheal disease pathogens were reportable in their state. Responses indicated familiarity with the Infectious Diseases Society of America's practice guidelines regarding stool cultures for patients with severe symptoms and a history of travel, but less so with characteristics of public health importance (i.e., attendance at day care and employment as a restaurant cook). We recommend that educational opportunities be made available to emergency care physicians that highlight the public health significance of acute diarrheal illness and that reinforce guidelines regarding culturing stool specimens, making recommendations to prevent further transmission, and reporting to local health authorities.

Musculoskeletal Disorder among 52,261 Chinese Restaurant Cooks Cohort: Result from the National Health Insurance Data

To investigate the incidence of musculoskeletal disorders (MSDs) and the particular MSDs to which Chinese restaurant cooks are most at risk in Taiwan, National Health Insurance Data from 1998 to 2002 were used to identify MSDs for study populations, including 52,261 certified cooks and 209,044 references matched for age and sex. The annual incidence of MSDs was around 25% and 20% for cooks and references, respectively, and the cook-to-reference risk ratios ranged from 1.29 to 1.35 (p<0.001). The most frequently affected body part was the low back, but the epicondyle was at higher risk (OR>2) than other sites for the cooks. Cooks are at higher risk of having MSDs complaints and MSDs related to the elbow show the highest risk.

Brief Report: Hazardous Materials Release Resulting From Home Production of Biodiesel—Colorado, May 2006

On May 7, 2006, a hazardous materials (HazMat) release occurred in a residential area of Colorado when a homeowner who was processing a tank of homemade biodiesel fuel forgot to turn off the tank's heating element and left for the weekend. The heating element overheated and caused a fire that burned the surrounding shed and equipment. The shed had contained >600 gallons of biodiesel and recycled restaurant cooking oil, smaller amounts of glycerin and sodium hydroxide, and 1-gallon containers of sulfuric and phosphoric acid; a mixture of these ingredients seeped into the ground during the fire. A certified HazMat team and the local fire department responded. Investigators found seven 55-gallon barrels of methanol and other hazardous materials outside the shed. No injuries or evacuations occurred. To prevent potential injuries, biodiesel should be purchased from a licensed commercial source.

Recycled Soybean Derived Cooking Oils as Blending Stocks for Middle Distillate Transportation Fuels

It has been proposed that biodiesel liquids be used as blending stocks for middle distillate ground transportation fuels by the Department of Defense. The U.S. Navy is considering allowing up to 20% biodiesel to be added as a blending stock to petroleum diesel fuels. It is important for operational consideration to look at the many problems this could present. Among the more important considerations are storage stability, filterability, fuel solubility, oxidative stability and induced instability reactions. This article reports on the use of recycled soybean derived fuel liquids. The fuel liquid was derived from recycled restaurant cooking oil with no added antioxidant after reprocessing. We compare this biodiesel in blends of both 10% and 20% with stable and unstable middle distillate fuels for storage stability, oxidative stability, solubility, and chemical instability results.

Soybean-Derived Fuel Liquids from Different Sources as Blending Stocks for Middle Distillate Ground Transportation Fuels

It has been proposed that biodiesel liquids be used in blends with middle distillate ground transportation fuels by the various services in the Department of Defense. The U.S. Navy is considering allowing up to 20% biodiesel to be added as a blending stock to petroleum diesel fuels. It is important for operational considerations to examine the many problems this could present. Among the more important considerations are storage stability, filterability, fuel solubility, oxidative stability, and induced instability reactions. This paper reports on two different soybean-derived fuel liquids. The first is a fuel liquid that contains an antioxidant, and the second is a fuel liquid that was derived from recycled restaurant cooking oil with no added antioxidant. We compare both biodiesels in blends of 10% and 20% with both stable and unstable petroleum middle distillate fuels for storage stability, oxidative stability, solubility, and chemical instability results.

BOOK REVIEW

Abstract Abstract MOOSEWOOD RESTAURANT COOKS FOR A CROWD: RECIPES WITH A VEGETARIAN EMPHASIS FOR 24 OR MORE. The Moosewood Collective. New York: John Wiley & Sons, Inc.,1996, hardcover, 500 pp., $34.95, Paper $19.96. Reviewed by Carol A. Perlmutter.

Justifying Work: Occupational Rhetorics as Resources in Restaurant Kitchens

Occupational rhetoric has been referred to elsewhere, generally with less emphasis on self-identity, as ideology. Those who speak of occupational ideology typically refer to a worldview or coherent perspective, learned through socialization, that articulates the relationship between the occupation and other types of work. Occupations often have been defined as belonging to a particular class of work, linked to a single occupational rhetoric. In contrast, I argue here that most occupations are segmented in terms of divisions among workers, among work tasks, and among occupational identities. I present evidence from an ethnographic study of restaurant cooks to demonstrate that workers rely on a variety of occupational rhetorics as resources to define their work and their identity. I claim that cooks draw on the alternative rhetorics of profession, art, business, and labor to shape how they think of themselves as workers. The paper shows that occupational identity is socially, temporally, and spatially situated, raising the question of when particular rhetorical strategies will be relied upon.*

Potential exposure of cooks to airborne mutagens and carcinogens

Recent case-control and proportionate mortality studies in Canada, the United States, Britain, and Denmark have shown that cooks and other food-service workers may have elevated risks of cancers of the nasopharynx, buccal cavity, esophagus, lung, and bladder. The purpose of this pilot study was to determine if there might be airborne products of cooking which may be risk factors for these cancers in cooks. Eight air samples were taken in four restaurants and subsequently analyzed for mutagenicity using the Ames assay, and for carcinogens using gas chromatography/mass spectrometry. All four samples taken in the restaurant cooking areas were mutagenic to TA98 without metabolic activation, and two were mutagenic to TA100 also without metabolic activation. Of the four dining area samples, one was mutagenic to TA100 and one to TA98, both without metabolic activation. Compounds tentatively identified by mass spectrometry did not include known carcinogens. The ventilation systems in all four restaurants allow the exposure of cooks to both the air from dining room smoking areas and the volatile products of cooking.

Effect of Lipids in Milk Replacers on Calf Performance and Lipids in Blood Plasma, Liver, and Perirenal Fat

Various fats (20% of dry matter) were fed in milk replacer to calves, from 3 to 31 d of age, to compare their effect on calf performance, feed efficiency, and lipids in blood plasma, liver, and perirenal fat. Dietary fats tested were tallow (control), canola oil, canola soapstocks, corn oil, reclaimed restaurant cooking fat, and a high phospholipid waste product.Corn oil plus tallow (1:1) diet promoted scours and poor calf gains, but canola oil diet, despite a high content of unsaturated fatty acids, gave excellent calf performance and feed utilization and no scours. Canola soapstocks plus tallow (1:1) and restaurant waste cooking fat lowered gains by 25 and 15% and reduced diet intake. Calves effectively utilized high phospholipid (23%) in dietary lipids. Main lipid classes in blood plasma were cholesterol esters and phosphatidylcholine, and in liver phosphatidylethanolamine and phosphatidylcholine. Fatty acid composition of the major blood plasma and liver lipids, and of perirenal fat, tended to reflect dietary fatty acid concentrations.

Who Eats What, When and Where: A Qualitative Analysis of Gastronomic Behavior in Metropolitan New Orleans

Huey Long once described himself assui generis. In the galaxy of American cities: New Orleans fits the same description. There is no other place like it — from the mania and madness of Bourbon Street on Mardi Gras, to the unbelievably hot, humid afternoons of late summer dozing on a bene in Jackson Square or watching the sails move in and out of the Lake Ponchartrain haze.New Orleans is a city for the senses. The sight of a worn-out streetcar still clanking along under the oak trees of St. Charles Avenue. The smell of beer and whiskey and urine being washed down in the French Quarter by the 5 a.m. street cleaner. The moaning sound of a clarinet as it reaches out for “Just a Closer Walk With Thee.” And the taste of some of the best restaurant cooking in the country.New Orleans also is a citypar excellenceof politics and politicians. Its political intrigues and range of personalities challenge the imagination. Louisiana has been described as the “westernmost of Arab States,” with New Orleans as its capitol. The zest and intensity with which the game of politics is played even overwhelms the natives from time to time.

Who Eats What, When and Where: A Qualitative Analysis of Gastronomic Behavior in Metropolitan New Orleans

Huey Long once described himself as sui generis. In the galaxy of American cities: New Orleans fits the same description. There is no other place like it — from the mania and madness of Bourbon Street on Mardi Gras, to the unbelievably hot, humid afternoons of late summer dozing on a bene in Jackson Square or watching the sails move in and out of the Lake Ponchartrain haze.New Orleans is a city for the senses. The sight of a worn-out streetcar still clanking along under the oak trees of St. Charles Avenue. The smell of beer and whiskey and urine being washed down in the French Quarter by the 5 a.m. street cleaner. The moaning sound of a clarinet as it reaches out for “Just a Closer Walk With Thee.” And the taste of some of the best restaurant cooking in the country.New Orleans also is a city par excellence of politics and politicians. Its political intrigues and range of personalities challenge the imagination. Louisiana has been described as the “westernmost of Arab States,” with New Orleans as its capitol. The zest and intensity with which the game of politics is played even overwhelms the natives from time to time.

Effect of Restaurant Cooking and Service on Vitamin Content of Foods1

Effect of Restaurant Cooking and Service on Vitamin Content of Foods1