Savoury Finger Food
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Uk Licensed Products Nov 2020
UK LICENSED PRODUCTS NOV 2020 Product Brand Product Name Company number Alara Wholefoods Alara Wholefoods OATS-GB-001-009 Organic Gluten Free Scottish Oats Porridge Ltd Green's Beers GB-004-001 Discovery Greens Beers Green's Beers GB-004-002 Dry Hopped Lager Green's Beers GB-004-003 Pilsner Green's Beers GB-004-004 Golden Ale Green's Beers GB-004-005 Blond Green's GB-004-007 Dark Ale Green's Beers GB-004-007 Dark Green's Beers GB-004-008 India Pale Ale Green's Beers GB-004-009 Tripel Green's Beers GB-004-010 Dubbel Lovemore GB-006-002 Apple and Sultana cookies x2 Welsh Hills Bakery Lovemore GB-006-005 Chocolate Brownie Slices x2 Lovemore GB-006-006 Chocolate Brownie Slice Lovemore GB-006-007 Chocolate Chip Cookies Lovemore GB-006-008 Chocolate Chip Cookies Lovemore GB-006-010 Deep Filled Mince Pies Lovemore GB-006-011 Digestive Biscuits Lovemore GB-006-014 Gingerbread Men Lovemore GB-006-017 Lemon Cake Slices Lovemore GB-006-018 Fruit Cake mini slice Lovemore GB-006-019 Fruit Cake Slices Lovemore GB-006-021 Apple Pies Lovemore GB-006-022 Cherry Bakewells Lovemore GB-006-023 Chocolate Celebration Cake Lovemore GB-006-024 Chocolate Muffins Lovemore GB-006-025 Crispbreads Lovemore GB-006-026 Custard Creams Lovemore GB-006-027 Double Chocolate Cookies Lovemore GB-006-028 Jammy Wheels Lovemore GB-006-029 Chocolate Cake mini slice Lovemore GB-006-030 Madeira Cake mini slice Lovemore OATS-GB-006-031 Oat Crunch Cookies Lovemore GB-006-032 O'Chocos Lovemore GB-006-033 Shortbread Fingers Welsh Hills Bakery GB-006-034 Dundee Welsh Hills Bakery GB-006-036 -
Competition Rules & Regulations
CULINARY CHALLENGE COMPETITION RULES & REGULATIONS FHA-HoReCa 3 – 6 MARCH 2020 FHA-Food & Beverage 31 MARCH – 3 APRIL 2020 SINGAPORE EXPO FHA Culinary Challenge 2020 is part of: Supported by: Organiser: www.fhahoreca.com www.fhafnb.com and Regional Chefs Associations Information Updated as at 15 July 2019 CULINARY CHALLENGE CULINARY CHALLENGE COMPETITION RULES & REGULATIONS CULINARY CHALLENGE FHA CULINARY CHALLENGE In association with the World Association of Chefs’ Societies (WorldChefs) and supported by the Singapore Chefs ‘ Association (SCA) and regional chef’s associations, the FHA Culinary Challenge (FCC) is the arena for culinary talents from around the world to display their masterly skills and be accredited by a panel of internationally acclaimed judges approved by the WorldChefs. FHA Culinary Challenge – Patisserie Categories will kick off the programme at FHA-HoReCa from 3 to 6 March 2020 at Singapore Expo Hall 10, alongside other desserts and pastry activities. At FHA-Food & Beverage held from 31 March to 3 April 2020, the FHA Culinary Challenge will take place at Singapore Expo Halls 7 and 9 featuring the Individual Challenge, Apprentice Team Challenge, Gourmet Team Challenge, Singapore Cuisine Team Challenge and Young Chefs Skills Challenge, where individuals and culinary teams will showcase their creations under various categories of intense live action. REGISTRATION DETAILS Each competitor or team has to fill in the registration form and complete the payment process online available on www.foodnhotelasia.com. Registration Opening Date: 1 August 2019 Registration Closing Date: 30 September 2019 Confirmation of Participation by the Organiser: By 31 October 2019 Submission of Necessary Information/Document: By 30 November 2019 *Please refer to each of the competition/class for more information Acceptance is on a first-come-first-secured basis. -
Finger Food with Beef, Pork & Buns Menus
www.noshcatering.com.au [email protected] 08 9456 4499 Finger Food with Beef, Pork & Buns Menus Minimum of 30 guests Our two (2) menu options are ideal for a Casual Catering option; fully inclusive of Cutlery Packs (knife, fork & napkin) and Compostable/recyclable Plates. Four (4) pieces of Cocktail Finger Food per person along with our succulent Roast Beef, Roast Pork and Buns. The food is presented in our Eco-friendly compostable food trays, hot, sliced, and ready to eat. We recommend the Platters be delivered to you 15 minutes prior to your planned eating time. Delivery charges apply Finger Food with Beef, Pork & Buns Set Menu – Unstaffed Minimum 30 Guests: $31.00pp Finger Food Salmon Blinis Tasmanian Smoked Salmon, horse radish crème avocado mousse, micro herbs Indian Chicken Skewers (GF) Indian Spices, char grilled, raita Black Sesame Buns (V) Roast Veg – Other Seasonal Goodies Assorted Mini Gourmet Pies King Island Beef & Chicken & Leek Beef, Pork & Buns Succulent Roast Beef (GF) With Red Wine & Thyme pan jus Tender Roast Pork (GF) With delicious crackle & apple sauce And a range of Condiments Large Bread Rolls www.noshcatering.com.au [email protected] 08 9456 4499 Finger Food with Beef, Pork & Buns & Three (3) Salads Set Menu – Unstaffed Minimum 30 Guests: $38.70pp Finger Food Salmon Blinis Tasmanian Smoked Salmon, horse radish crème avocado mousse, micro herbs Indian Chicken Skewers (GF) Indian Spices, char grilled, raita Black Sesame Buns (V) Roast Veg – Other Seasonal Goodies Mini King Island Gourmet Pies King -
Professional School of Culinary Arts in Italy
1° Professional School of Culinary Arts in Italy delivering excellent teaching and professional skills development through internship programme that facilitate the transition from education into employment Through practice we can bring notions to life what you can imagine with Theory ITALIAN CHEF ACADEMY I 1 THE ACADEMY ITALIAN CHEF ACADEMY is a centre of excellence, offering n The Professional Training Courses have restricted entry: world-class culinary education. It adopts a very rigorous yet 8/10 partecipants, selected through a preliminary motivatio- practical and innovative approach with an eye for detail, for fur- nal interview. ther developing this unique concept of industry focused training. The Academy provides an opportunity for students with little n Students - according to their job aspirations, financial or no prior foods preparation experience, but with an interest in budgets and time availability - can choose the type of dura- food and to learn about culinary skills. The basic courses intro- tion of the education path. The internship (optional and free duce students into the world of Culinary Arts. Training in safety of charge) is available both in Italy or abroad after the final and sanitation, kitchen basics and food service equipment are assessment. Here students can put into practice and improve taught in the beginning course. Lab experiences provide in- all those skills learnt during the cooking lessons as well as depth knowledge in order to reinforce these skills to advanced improve their knowledge in their particular area of interest. level. Practical and theoretical classes are held in fully equip- ped facilities. Lessons are held by renowned Italian and interna- n Registration requirements: tional chefs, academics and experts in the field. -
Psychological Science
Psychological Science http://pss.sagepub.com/ Sensory-Specific Satiety Is Intact in Amnesics Who Eat Multiple Meals Suzanne Higgs, Amy C. Williamson, Pia Rotshtein and Glyn W. Humphreys Psychological Science 2008 19: 623 DOI: 10.1111/j.1467-9280.2008.02132.x The online version of this article can be found at: http://pss.sagepub.com/content/19/7/623 Published by: http://www.sagepublications.com On behalf of: Association for Psychological Science Additional services and information for Psychological Science can be found at: Email Alerts: http://pss.sagepub.com/cgi/alerts Subscriptions: http://pss.sagepub.com/subscriptions Reprints: http://www.sagepub.com/journalsReprints.nav Permissions: http://www.sagepub.com/journalsPermissions.nav Downloaded from pss.sagepub.com at University of Aberdeen on August 24, 2010 PSYCHOLOGICAL SCIENCE Research Report Sensory-Specific Satiety Is Intact in Amnesics Who Eat Multiple Meals Suzanne Higgs, Amy C. Williamson, Pia Rotshtein, and Glyn W. Humphreys University of Birmingham ABSTRACT—What is the relationship between memory and Despite these intriguing findings, little is known about the appetite? We explored this question by examining prefer- mechanisms underlying multiple-meal eating in amnesia. ences for recently consumed food in patients with amnesia. Because the procedure in previous studies has been to offer the Although the patients were unable to remember having same meals in succession, one explanation is that the usual eaten, and were inclined to eat multiple meals, we found decline in palatability and intake of a food that has been eaten to that sensory-specific satiety was intact in these patients. satiety is disrupted in amnesia (Rolls, Rolls, Rowe, & Sweeney, The data suggest that sensory-specific satiety can occur in 1973). -
Finger Food All Items Are Made to Order
P.O. Box 901 • Perkins, OK 74059 • 405-547-5581 Sugar and Spice LLC • FEI: 01-0976583 ________________________________________________________________________ Finger Food All items are made to order. Please call 24 hours in advance to insure availability. Additional items are available upon request. Delivery fees apply. Prices are in effect January 2018 and do not include sales tax. When planning finger food for your party, allow 5-7 pieces/appetizers per person. If no entrée is being served, 8-12 pieces are appropriate especially if food is served around mealtime. For desserts, 3 cookies per person or one bar or piece of cake/pie should be adequate for dessert after a meal. If planning a reception, count each piece of dessert as one appetizer. Apple Cheese Ball or Celebration Cheese Ball $32.00 A 2 cup molded ball of cream and cheddar cheeses covered with apples, nuts, & Cinnamon – or – a mildly spicy veggie option with carrot, red onion & Parmesan cheese Assorted Cheeses & Crackers $58.00 16” tray loaded with one pound each of cubed Pepper Jack, Cheddar, Swiss, & Colby Jack cheeses with assorted crackers. Choose sliced or cubed cheese. BBQ Piggies $28.00 2 pounds (approximately 96) lil smokies simmered in a sweet chili sauce. Beef Canapes with Caper Mayonnaise, 2 dozen $40.00 Tender roast beef on crisp baguette slices topped with parmesan cheese, caper and garlic mayonnaise topped with a roma tomato. Buffalo/Honey BBQ/Hardwood Smoked Chicken Wings 2 dozen $35.00 - or BonelessBuffalo** Or Try Buffalo Chicken Meatballs - a less messy option with Ranch & or Blue Cheese Dipping Sauce Crostini, 2 dozen $30.00 Classic Italian appetizer! Thin slices of rustic baguette brushed with olive oil & topped with assorted meats, cheeses, & vegetables then roasted. -
Introducing Solid Foods Giving Your Baby a Better Start in Life Starting Your in This Booklet Baby on Solids
Introducing Solid Foods Giving your baby a better start in life Starting your In this booklet baby on solids Often called ‘weaning’, introducing solid foods should start when your baby is around 6 months old. Starting at around 6 months 4 Gradually, you’ll be able to increase the amount and variety of solid food your baby eats until the 3 signs your baby is ready 5 main part of their diet is solid food and they can eventually eat the same food as the rest of your Some signs mistaken for a baby being ready 7 family, in smaller portions. First foods first! 8 It’s a really important step in your baby’s development and it can be great fun to explore new flavours and textures together. This booklet is here to help guide Getting started 9 you through this exciting time, so you can be sure you’re giving your baby a healthy start in life. Top tips to encourage and explore 10 Things to watch 12 Snack time 13 Allergies 14 They’re sweet enough already! 15 Safety and hygiene 16 Vitamins 18 What is Start4Life? 19 2 3 Starting at 3 signs your baby is around 6 months ready for their first The latest research by the World Health Organisation shows that babies’ digestive systems are not developed enough to finger foods cope with solid food before they are around 6 months old*. Every baby is an individual, but there are 3 clear signs which, together, show it’s time to start solids alongside mum’s milk or infant formula. -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~. -
92 AUGUST Shelford Tommy
#92 AUGUST Shelford Tommy Nottingham has always boasted its fair share of characters, legends and eccentrics. People like Benjamin Mayo, and more recent contenders like Frank Robinson, affectionately known as Xylophone Man, will go down in local history... But there’s one from the eighteenth century who, “to his extraordinary powers, a servant girl was although quite a local celebrity in his day, is in the kitchen, about to dress some fish; not long generally forgotten in 2017. taken from the river but apparently dead. When she was about to cut off the head of one of them, His real name was James Burne, though he Tommy, at the instant she laid her knife on the was nicknamed “Shelford Tommy.” In 1931, J fish’s neck, uttered, in a plaintive voice, ‘Don’t cut Holland Walker described Tommy as “an itinerant my head off.’ ventriloquist [who] earned a precarious existence by giving exhibitions of his capabilities with an “The girl, upon this, being much alarmed, and ill-made ventriloquial dummy.” knowing not whence the voice proceeded, hastily drew the knife from the little fish and stood for Tommy was recorded as “carrying in his pocket, some time in motionless amazement. At length, an ill-shaped doll, with a broad face, which he however, recovering herself, and not seeing the apparently exhibited at public-houses, on fair fish stir, had courage to proceed to her business, days, race days and market days.” The gazing and took up the knife a second time, to sever the crowd would gather round to see this wooden head of the fish from the body. -
4.1 Branded Food and Drink Higgidy Pies 12Th June 2009 F
Design Business Association Design Effectiveness Awards 2009 Packaging: 4.1 Branded Food and Drink Higgidy Pies 12th June 2009 For Publication Executive Summary Driven by a passion for good food Camilla Footit left her job in 2003 as Head of Food for Starbucks and started producing gorgeous handmade pies. Word spread and soon she was supplying bigger players such as EAT cafés and Booths. All sales were own label however, no-one knew they were eating a Higgidy pie. Realising that the pies they were making were snowballing in popularity and earning a glowing reputation for the cafés and restaurants that stocked them, they began to dream of selling them under their own Higgidy brand. The Higgidy team were recommended Ziggurat Brands and we were ultimately briefed to create a brand identity and packaging for Higgidy Pies. The brand essence we developed of ‘The Uncommon Pie’ was a play on words that refl ected the brand truth, that no-one was making pies of this quality. The story of how Camilla’s passion had started the business and how her husband James, an architect, had given up his tree-house building business to join Camilla became the basis for the identity. Camilla’s suggestion that her personality could be summed up as being ‘pink, passionate and posh’ was the icing on the cake. Visual disruption was essential. A copy story runs around the pack featuring light-hearted illustrations of the key players and the ingredients. A window allows the hand-made features of the pie to be seen and a strong and consistent brand colour provides outstanding range blocking on shelf. -
Aldi, West Ewell Date of Visit: 28.07.18
Store and location: Aldi, West Ewell Date of visit: 28.07.18 Brand Product Sugar reduction category Calorie reduction category soft drinks levy Entrance No promotions in entrance Gondola Ends Store layout does not include gondola ends Trolley checkout area The Foodie market Quinoa bars (Coco & cashew) Biscuits n/a The Foodie market Quinoa bars (Goki & cranberry) Biscuits n/a Passions Popcorn (sweet) Sweet Confectionary n/a Passions Popcorn (sweet & salted) Sweet Confectionary n/a Wrigleys Extra chewing gum (peppermint) n/a n/a Wrigleys Extra chewing gum (spearmint) n/a n/a Wrigleys Extra chewing gum (cool breeze) n/a n/a Wrigleys Extra chewing gum (extra white) n/a n/a Passion Deli Pea snacks (sea salt & vingar) n/a Crisps and savoury snacks Passion Deli Pea snacks (sweet chilli) n/a Crisps and savoury snacks The Foodie market Hike protein bars (Cacao) Biscuits n/a The Foodie market Hike protein bars (Berry) Biscuits n/a Dominion Complimints (strongmint) - sugar free n/a n/a Dominion Complimints (spearmint) - sugar free n/a n/a Dominion Complimints (strongmint) - sugar free n/a n/a Passions Deli Red Lentil Snacks (Tangy tomoto) n/a Crisps and savoury snacks Passions Deli Red Lentil Snacks (barbecue) n/a Crisps and savoury snacks Foodie Market Flatbread thin bites (multi-seed) n/a Savoury biscuits, crackers and crispbreads Foodie Market Flatbread thin bites (cheddar & cracked black pepper) n/a Savoury biscuits, crackers and crispbreads Foodie Market Flatbread thin bites (sweet chilli) n/a Savoury biscuits, crackers and crispbreads Dominion -
Appendices and Glossary
Appendices and glossary Appendix A: Terms of reference and conduct of the inquiry Appendix B: Industry background Appendix C: The companies Appendix D: The Transaction Appendix E: Jurisdiction Appendix F: The counterfactual Appendix G: Competitive effects Appendix H: Tender data Appendix I: Analysis of capacity Appendix J: Barriers to entry Glossary APPENDIX A Terms of reference and conduct of the inquiry Terms of reference 1. On 5 January 2015, the CMA referred the completed acquisition by Pork Farms Caspian Limited of the chilled savoury pastry business of Kerry Foods Limited for an in-depth (phase 2) merger investigation: 1. In exercise of its duty under section 22(1) of the Enterprise Act 2002 (the Act) the Competition and Markets Authority (CMA) believes that it is or may be the case that: (a) a relevant merger situation has been created, in that: (i) enterprises carried on by or under the control of Pork Farms Group Limited (formerly named Poppy Acquisition Limited) have ceased to be distinct from the chilled savoury pastry business carried on by or under the control of Kerry Foods Limited; and (ii) the condition specified in section 23(1)(b) of the Act is satisfied; and (b) the creation of that situation has resulted, or may be expected to result, in a substantial lessening of competition within a market or markets in the United Kingdom for goods or services, including in: (i) the branded, own label and convenience retail segments of the supply of cold pies; (ii) the own label and convenience retail segments of the supply of sausage rolls, pasties and slices (when considered in combination), and the branded, own label and convenience retail segments of the supply of sausage rolls (when considered individually); and (iii) the own label retail segment of the supply of hot pies.