We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving. ingredients 3/4 cup all-purpose flour 3/4 cup whole-wheat pastry flour 3 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 large egg whites 3/4 cup granulated sugar 1 1/2 cups packed dark brown sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, chopped and melted (see Tips) directions Position rack in the center of the oven; preheat to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched. Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts. Chocolate Melting Tips: Two foolproof ways to melt chocolate -- 1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water). Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature. 2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Non-Restaurant Food-Server Job Duties Food-servers who work in a non-restaurant environment may be employed at such places as hospitals and hotel. They use carts or trays to carry and deliver foods, beverages, condiments and utensils. Duties may also include cleaning dishes and utensils. They must also ensure that the right foods are delivered to the correct recipients and according to any instructions or restrictions. Duties might also include preparing food items, such as appetizers, salads, sandwiches or soups. Responsibilities may also include restocking ice, supplies and condiments. Preparing and delivering customers' bills and accepting customers' payments are also common. Additional Qualifications Food-server job qualifications often include holding a high school diploma, though some institutions do not require this. Employers typically provide on-the-job training. Some employers may prefer prior experience or other training to formal schooling. Food-servers must be able to work in a team. They should possess a professional and neat appearance and be able to communicate effectively with customers. Food-servers are expected to provide courteous service to their customers; they might use verbal and written communication techniques. Efficiency is also necessary. Food-servers also need to possess a good memory, as they need to retain customers' orders along with faces and names. Knowledge of foreign languages is useful. Food-servers also need to have familiarity of food safety, food service regulations, health regulations and proper sanitation practices. They must have an awareness of food-handling rules. Employment Outlook and Salary Information Employment growth of 12% was predicted for food and beverage serving and related workers, from 2010-2020, according to the U.S. Bureau of Labor Statistics (BLS). In 2012, the annual median salary for food preparation and serving related occupations was $18,930, the BLS reported. Food Safety: Serving Topic Overview You can help prevent foodborne illness by taking precautions when serving food. Keep hot foods hot [60°C (140°F) or above] and cold foods cold [4°C (40°F) or below]. Never leave meat, poultry, eggs, fish, or shellfish (raw or cooked) at room temperature for more than 2 hours. If the temperature outdoors is above 32°C (90°F), refrigerate within 1 hour. (This is often the case during summer picnics.) Chill leftovers as soon as you finish eating. Store leftovers in small, shallow containers to cool rapidly. Do not reheat food that is contaminated. Reheating does not make it safe. If you are not sure how long a food has been in the refrigerator, throw it out. If you are not sure whether a food is safe, throw it out. When you eat out, be sure that meat is cooked thoroughly and that foods that should be refrigerated, such as puddings and cold cuts, are served cold. Also pay attention to the restaurant environment. If the tables, dinnerware, and washrooms look dirty, the kitchen may be too. It has been firmly established that low maternal intake of folate creates a fetal nutrient deficiency that leads to incomplete development of the fetal nervous system. The critical period for maternal folate intake seems to be the first few weeks of fetal development. Ensuring adequate folate intake during this period is a vexing problem because the fact of pregnancy may not be known even to the mother at this early stage. The confluence of the problem of getting women of childbearing age to eat an adequate amount of folate with the observation that adequate folate helps prevent neural tube defects (NTDs) led to the addition of folic acid to grain foods in the US food supply starting in 1998.1 This strategy has been effective in getting folate to young potential mothers and also in reducing NTDs.2 However, the strategy enhances an otherwise nutrient-poor food (refined grain foods are the primary focus of fortification; whole grain foods are naturally rich in folate) and increases folic acid in purified form to the total population. Eat staple foods with every meal Staple foods should make up the largest part of a meal. These foods are relatively cheap and supply a good amount of energy and some protein. Staples include cereals (such as rice, maize, millet, sorghum, wheat and barley), starchy roots (such as potatoes, sweet potatoes, cassava and yams) and starchy fruit (such as plantains). However, staple foods are not enough to provide all the nutrients the body needs. Other foods must be eaten to provide additional energy, proteins and micronutrients. Eat legumes if possible every day These foods provide a person with the proteins needed to develop and repair the body and also to build up strong muscles. They are good sources of vitamins, minerals and fibre and help to keep the immune system active. Legumes include beans, peas, lentils, groundnuts (including peanut butter) and soybeans. When eaten with staple foods the quality of protein is increased. Legumes are a cheaper protein source than animal foods, such as beef and chicken, and should be eaten every day, if possible. Eat animal and milk products regularly Foods from animals and fish should also be eaten as often as you can afford them. They supply good-quality proteins, vitamins and minerals and extra energy. They will help to strengthen muscles and the immune system. These foods include all forms of meat, poultry (birds), fish, eggs and dairy products such as milk, sour milk, buttermilk, yoghurt and cheese. If insects, such as caterpillars or grasshoppers, are part of your diet, they also provide good nutrients. Eat vegetables and fruit every day Vegetables and fruit are an important part of a healthy and balanced meal. They supply the vitamins and minerals that keep the body functioning and the immune system strong. These foods are especially important for people living with HIV/AIDS to fight infection. Eat a wide variety as each one provides different vitamins and minerals.
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