Food Strategy

       In cuisine, an omelet or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelet to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or egg whites are beaten, sometimes with a small amount of milk, cream, or water.

      Yogurt, yogurt or yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even pasteurized or raw. Each type of milk produces substantially different results.

Tangyuan or tang yuan is a Chinese dessert made from glutinous rice flour mixed with a small amount of water to form balls and then either cooked and served in boiling water with fermented glutinous rice, or sweet syrup (sweet ginger syrup, for example), or deep fried. Tangyuan can be either small or large and filled or unfilled. They are traditionally eaten during Yuanxiao or the Lantern Festival, but also served as a dessert on the Chinese wedding day.

      Bibimbap (from Korean, literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term “bibim” means mixing various ingredients, while the “bap” noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.

      In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap.

A Swiss roll, jelly roll, roll cake, or cream roll is a type of sponge cake roll filled with whipped cream, jam, or icing. In spite of the name Swiss roll, the cake is believed to have originated elsewhere in Central Europe, likely Austria. It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts and Victoria sponge. The origin of the term "Swiss roll" is unknown. The earliest British reference to a rolled cake by that name appeared on a bill of fare dated 18 June 1871, published in the 1872 book A Voyage from Southampton to Cape Town, in the Union Company’s Mail Steamer “Syria” (London). A recipe for "Swiss roll" also appeared in the U.S. that same year in The American Home Cook Book, published in Detroit, Michigan, in 1872.