Toolbox
The TCSAGIM provides all community organizations and the general public with a series of practical sheets related to food safety. You will find more than thirty recipes that are easy to adapt in collective cooking workshops, as well as many tips to facilitate access to healthy and nutritious food.
The toolbox is an evolving platform: come back often to discover new content. You can also suggest topics for articles or recipe cards to us at tcsagim@hotmail.com
Spaghetti Sauce
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings. Perfect Recipe - Spaghetti Sauce PREPARATION TIME: 40 MINUTES COOKING TIME: 3h15 MAKE (FOR THE BASIC RECIPE): 5L INGREDIENTS...
Beef and Vegetable Stew
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings. Perfect Recipe - Beef and Vegetable Stew PREPARATION TIME: 30 MINUTES COOKING TIME: 3 h PORTIONS FOR THE BASIC RECIPE: 8...
Cipaille
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings. Perfect recipe - Cipaille PREPARATION TIME: 30 MINUTES + 12 h COOKING TIME: 8 h PORTION FOR THE BASIC RECIPE: 8 INGREDIENTS 1.5...
Tips and Tricks to Improve Food Preservation
Tips and Tricks on Food Preservation to Avoid Waste Food waste sometimes results from poor food management. The storage and preservation method differs depending on the food’s nature. Below, you will discover the best practices for keeping fresh foods and...
Tips for a Better Grocery Planning
Tips for a Better Food Budget Management With prices soaring, doing the groceries can pose real headaches. With some tips and tricks, it is still possible to hold your own.You are certainly aware of many tips set out in this article, but it may always be useful to...
Freezing vegetables
Freezing vegetablesVegetarian recipes!Forcontact us418 763-7707 p.7418 763-776750, 1st street West, Sainte-Anne-des-Monts Quebec G4V 2G5 tcsagim@hotmail.com
Zero-Waste All-Purpose Cleaner
Zero-Waste All-Purpose Cleaner Cut the citrus peels (lemon, orange, mandarin, clementine, grapefruit, etc.) left over after cooking. Fill a large jar and pack. Pour white vinegar up to the top of the jar. Close and tap the jar for the air bubbles to come up. Let...
Safe cooking of meat and poultry
Safe Cooking Temperatures for Meat and Poultry Meat type Internal temperature Ground meat, sausages, meatballs and meatloaf Poultry and game 74°C Beef, veal, pork and lamb 71°C Cuts of meat Beef, veal and lam 63 °C (medium rare) 71 °C (medium) 77 °C (well done)...
Fruit freezing
Fruit freezingApricots Dip in boiling water for 30 seconds, cool in cold water and remove the skin. Halve, pit and slice.Lawyers Cut in half, remove pit and peel. Purée if desired.Bananas Peel and freeze whole OR puree with a little lemon juice.blueberries...
Chocolate and Coconut No-Bake Cookies
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings. Perfect Recipe – Chocolate and Coconut No-Bake Cookies PREPARATION 15 MIN COOKING 5 MIN + 1 HOUR RESTING SERVINGS 12 COOKIES...
Zucchini Relish
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings. Perfect Recipe - Zucchini Relish PREPARATION 3 HOURS COOKING 2 H 30 MIN MAKES 2.5 L INGREDIENTS 2.5 L (10 cups) peeled, seeded...
Banana Bread
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings. Perfect Recipe - Banana Bread PREPARATION 15 MIN COOKING 1 HOUR SERVINGS 8 INGREDIENTS 500 ml (2 cups) all-purpose flour...
Links
For
contact us
Phone
418 763-7707 p.7
Fax
418 763-7767
Address
50, 1st street West, Sainte-Anne-des-Monts
Quebec G4V 2G5
tcsagim@hotmail.com