VEGETARIAN JOURNAL'S FOODSERVICE UPDATE

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Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume VI, Number 4 Fall 1998  


FOODSERVICE BULLETIN BOARD FOUND AT www.vrg.org

FOODSERVICE HOTLINE

We’re starting a new column in Vegetarian Journal’s Foodservice Update. Send your food service-related questions to the VRG, P.O. Box 1463, Baltimore, MD 21203 or post them on our website’s foodservice bulletin board at <www.vrg.org>. We’ll try to answer as many questions as possible and publish the responses in this newsletter.

QUESTION: My supplier won’t sell small quantities of tofu, tempeh, or seitan, so I wind up with a lot more than I can use while it’s fresh. Can I freeze these products, and if so, for how long?

ANSWER: Tofu, tempeh, and seitan can be frozen. If you use FIFO (first in, first out stock rotation), keep the freezer at a consistent safe temperature, and ensure that the products don’t thaw and refreeze, they can be kept frozen for up to three months. Tofu may be watery when thawed and has a different texture than fresh tofu. You can use your frozen tofu for soups, salad dressings, and other soft applications. You can also press the thawed tofu between weights (such as several dinner plates) to remove excess moisture; it may still crumble more than fresh tofu and have a chewier texture. Seitan and tofu can be used just like fresh, once it has thawed.

VRG HIRES PART-TIME FOODSERVICE ADVISOR

We would like to take this opportunity to announce that Nancy Berkoff, Ed.D., R.D., CCE, is now VRG’s Foodservice Advisor. Nancy is a registered dietitian and professional chef. In her new position, Nancy has already participated in the recent National Association of College and University Food-service Conference. She will also be working at the VRG booth at The American Dietetic Association Conference in Kansas City, MO, in October. Nancy is now editor of this newsletter. Nancy’s previous experiences include participating in the Culinary Olympics, catering parties for fundraisers, teaching students in a culinary program, plus much more.

SURF THE VRG WEBSITE

Have you seen the Food Service area on the VRG website <www.vrg.org>? Stop in and peruse the information or leave a question.

SPECIAL THANKS

Thanks to Internova Inc. of Quebec, Canada for becoming a corporate contributor to this newsletter. Internova Inc. manufactures a full line of soy beverages and rice beverages. They can be reached at (418) 889-9929.


Excerpts from the Fall 1998 Issue:


For the complete issue, please subscribe to the magazine. To subscribe to Vegetarian Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more  on whatever subscription form you choose.

Converted to HTML by Stephanie Schueler



VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
Subscribe to Journal | Vegetarian Game | Vegetarian Family | Nutshell | VRG-News
Vegetarian Recipes | Travel | What's New | Bulletin Board | Search www.vrg.org | Links


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Last Updated
October 3, 1998

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