FEB.MAR 2014
XIII
RULES TO BE FOLLOWED IN THE
KITCHEN
CLEAN PLACE OF WORK OR EXLUSIVE
USE. It is necessary that the dishes are
prepared so that they may be contact
with food containing gluten. The place
of manufacture of gluten-free foods
must be cleaned of any residues of
previous work with foods with gluten,
preferably for the exclusive use of
gluten-free options.
CLEAN UNIFORM SHIRTS OR
DISPOSABLE.
The staff, which deals
with the processing of gluten-free,
must wear uniforms clean and not
contaminated (especially not breaded),
or must be worn over the uniform in
use, a disposable lab coat or apron
stored in a clean cabinet.
WASH YOUR HANDS.
After working
with any foods that contain gluten
staff must always wash your hands
thoroughly.
TOOLS OR DEDICATED CLEAN.
The
machinery, equipment (eg, pans, baking
pan, grill, fryer, griddle, mixer), the
small parts (eg spatulas, knives, spoons,
ladles, can openers), the containers
must not be contaminated foods with
gluten before use them for “ gluten-
free” must be washed thoroughly, and if
dedicated exclusively should be stored
in a clean or closed.
NO WATER COOKING
promiscuous.
Cooking gluten-free food containers
must be distinguished from those
used for other foods: they should not
be cooked in pots unwashed used for
previous preparations and water where
you cooked the pasta with gluten. Do
not use the cooking water, already used
for pasta with gluten, to extend risotto,
sauces or other preparations, not boil
vegetables or rice destined for celiac.
NO OIL USED FOR FOODS WITH
GLUTEN.
The oil for frying must be
dedicated solely for the cooking of food
without gluten, should therefore not be
used for frying food with gluten.
NO MULTI BASKETS.
Do not cook if
MULTI baskets used for cooking foods
with gluten.
SIGN IDENTIFICATION PLATE FOR
GLUTEN FREE. The bags and airtight
containers used for the storage (even
in the refrigerator or freezer) should
be marked with the label or may be
used containers of different color, well
identifiable.
DO NOT USE THE OVEN
promiscuous. It is recommended to
use the oven for cooking food with
gluten-free and at different times,
you will have to take into account the
characteristics of the furnace system in
your room.
Source: Italian Celiac Association
RULES TO BE FOLLOWED IN THE
DINING ROOM
WASH YOUR HANDS
. After any
contact with foods that contain gluten
staff must always wash your hands
thoroughly.
ATTENTION TO AND THE BREAD
CRUMBS. Make sure the cloth does
not have residual crumbs, do not place
the bread on the tablecloth next to the
celiac customer.
PERSONNEL INFORMED BY THE
CUSTOMER SERVICE CELIAC.
You
must know the celiac advise on suitable
food; must serve the customer celiac
naturally, avoiding mishandling or
attitudes that may create discomfort.
MARK PLATE. To avoid, especially
during the busiest times, the risk of an
eventual exchange of flat (with gluten
and gluten-free), we recommend a
hallmark example : decorating, flag.
Source: Italian Celiac Association
THE RECIPE
CHOCOLATE CAKE WITH CANNELLINI
BEANS
INGREDIENTS
For the mashed Cannellini: 300 g
cannellini beans, 150 g sugar, half of
berry vanilla, 800 g water, 50 g rum, 2
g baking soda. Boil all ingredients until
cooked cannellini.
Ingredients for the cake: 150 g
cannellini bean puree, 130 g butter,
300 g rice flour, 180 g icing sugar, 80 g
chocolate chips, eggs 100 g, 8 g baking
powder, ½ vanilla berry (pulp).
PROCEDURE
Cream butter and sugar; add the
mashed beans and the pulp of the
vanilla bean. Add one at a time in the
egg yolks and the rice flour with the
baking powder. Beat the egg whites and
add them slowly to the mixture. Place of
molds portion (about 65/70 g of dough),
lightly buttered and floured with rice
flour. At the center put a few drops of
dark chocolate and bake in a convection
oven with the fan set at medium-low
speed (the modern ovens can handle up
to five speeds over wing static function)
for about 18 minutes to dry heat that is
at 30 % relative humidity (the trivalent
modern ovens can automatically
manage the relative humidity).
AT PAGE 38
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Edited by Fabrizio Gomarasca
Excessive noise in a restaurant is always
ranks high among the reasons cited
for dissatisfaction by customers. Not
only it creates discomfort, stress and
dissatisfaction in those who consume
a meal, but also it is often a source of
reduced productivity of the staff.
“A spacious room with walls and
ceilings are completely smooth - says
Consuelo Redaelli, owner of the Toolskit
of Milan, specializing in interior
design for bars, restaurants, canteens)
- is likely to become a box of acoustic
reverberation unsustainable, we can
compare it to a room full of mirrors that
refract light in many directions. This
also happens to the sound. More than a
reverberant room is the more you have
the effect of reverberation noise (voices,
plates, steps, etc.) Because when you
created a local theme of acoustics is
almost always underestimated, it is
necessary to intervene at a later stage.
“The remedial acoustic comfort
- continues the designer - can be
performed on these surfaces with
sound-absorbing ceilings or furniture
and it is recommended requesting
action tailored with inspections and
a study devoted specifically. The
sound-absorbing systems were once
aesthetically ugly and unpleasant and
they stood, as technical elements to
mask against walls or be integrated
in so do not be impactful elements.
Today, however, the companies propose
