Enjoy..From White Gables Cake List Cake List

Total Page:16

File Type:pdf, Size:1020Kb

Enjoy..From White Gables Cake List Cake List www.facebook.com/EnjoyfromWhiteGables www.facebook.com/EnjoyfromWhiteGables www.facebook.com/EnjoyfromWhiteGableshomecake catering list menu homecake catering list menu BUTTER CREAM CAKES – a choice of: VANILLA, BLACK FOREST GATEAU – 3 layered chocolate cake, sandwiched together with fresh cream, chocolate LEMON, COFFEE, CHOCOLATE or STRAWBERRY havingBLACK a party? FOREST • we make GATEAU it easy.. – 3 • layered enjoy.. chocolate an easier party! selection7’’ round of homemade breads availableServes 6 - 10 € 12.50 serves 6 and black cherries. The ultimate treat cake, sandwiched together with fresh cream, chocolate 8’’ round Serves 8-15 € 18.50 enjoy..7’’ round are delighted to launchServes enjoy 6 -@10home.. € 16.00 8’’and round black cherries. The ultimateServes treat 8 - 15 € 20.00 Brown9’’ Soda round Bread / heart shaped Serves 10-15 € 25.00 €3.50 7’’from round White Gables Serves 6 -10 €from 16. White00 Gables Take10’’ the roundstress out of having a party – largeServes or small. 15 Take-20 home€ 4 freshly5.00 prepared Spelt 10’’& Honey round Serves 15-25 € 35.00 €3.50 8’’ round Serves 8-15 € 20.00 12’’ roundand home cooked foods that willServes appeal 2 to5 -all30 your € guests. 65.00 White12’’ Sour roundDough Serves 25-35 € 55.00 €3.50 10’’ round Serves 15-20 € 45.00 12’’ round Serves 25-30 € 65.00 8’’ square Serves 10-15 € 30.00 beverages 9’’ square Serves 15-25 € 45.00 8’’ square Serves 10-15 € 30.00 starters 10’’ square Serves 25-35 € 65.00 Selection of Organic Belvoir Drinks / Pink and Cloudy Victorian Lemonade €3.95 each 9’’ square Serves 15-25 € 45.00 Homemade Chicken Liver Pate10’’ ~ Cumberland square sauceServes 25-35 € 6€455.00 serves 10 wines / champagne Crunchy Vegetable Spring Rolls ~ Sweet Chilli Sauce €40 serves 10 Individual Tart with Goat’s Cheese or Quiche Lorraine €30 serves 10 House Wines from €13.95 Prosecco from €23.95 soups Champagne €55 RED VELVET CAKE – with cream cheese filling 7’’ round Serves 6 -10 € 16.00 Homemade Vegetable Soup – with cream cheese€25 filling serves 10 how to order??? 8’’RED round VELVET CAKEServes 8-15 € 20.00 Creamy7 ’’Mushroom round Soup Serves 6 -10 € 16€25.00 serves 10 9’’ round or heart shaped Serves 10-15 € 30.00 Fresh Seafood8’’ round Chowder Serves 8-15 € 20€35.00 serves 10 Orders should be placed at least 48 hours in advance. 10’’ round Serves 15-20 € 45.00 All orders8’’ are square subject to availability and seasonalServes price 10- variation.15 € 25.00 9’’ round or heart shaped Serves 10-15 € 30.00 12’’ round Serves 25-30 € 65.00 50% deposit9’’ square required upon placing the orderServes and the 15 balance-20 on€ collection. 35.00 salads10’’ round Serves€9.50 15 per-20 kg –€ allow 45.00 100g per person Terms &10’’ Conditions square apply. Serves 20-35 € 45.00 12’’ round Serves 25-30 € 65.00 8’’ square Serves 10-15 € 30.00 12’’ square Serves 35-45 € 65.00 Celeriac & Fruit Salad enjoy.. 9’’ square Serves 15-20 € 45.00 Curried Vegetable Rice 8’’ square Serves 10-15 € 30.00 10’’ square Serves 20-35 € 65.00 Moycullenfrom Village White, Co. Galway Gables Pasta Salad with Feta Cheese9’’ square Serves 15-20 € 45.00 Phone: +353 91 868 200 Freshly Prepared Coleslaw 10’’ square Serves 20-35 € 65.00 Email: [email protected] Creamy Potato Salad Open Tuesday to Sunday from 10am Enjoy...from White Gables @ home 091868200 enjoy.whitegables.comEnjoy...from White facebook.com/EnjoyfromWhiteGables Gables @ home 091868200 enjoy.whitegables.comEnjoy...from White facebook.com/EnjoyfromWhiteGables Gables @ home 091868200 homecake catering list menu www.facebook.com/EnjoyfromWhiteGableshomecake catering list menu www.facebook.com/EnjoyfromWhiteGables CHOCOLATE FUDGE CAKE – moist chocolate sponge, sandwiched together with rich chocolate fudge tarts & quiche desserts Enjoy...from& cakes White Gables and encased in more chocolate. Yum CELEBRATIONS CAKE LIST Quiche Lorraine7’’ round Serves 6-10 €€16.50 15.00 serves 6 Cheesecake 6” round €12.50 serves 6 Local Goats8’’ Cheese round Tart Serves 8-15 €€16.50 20.00 serves 6 Fresh Irish9’’ Salmon round & Leek/ heart Tart shaped Serves 10-15 €€16.50 35.00 serves 6 Pear Gateaux 9” round We make a €18.50variety ofserves 8 10’’ round Serves 15-20 € 45.00 cakes with different shapes meat 12’’platters round Serves 25-30 € 65.00 Fruit Flan 9” round and sizes for any€18.50 occasion. serves 10 Banoffi Pie 9” round €18.50 serves 10 Traditional Roast Ham €28 Choose the right cake for Large Mixed Berry Tart €18.50 Roast Turkey – Ginger Girl’s Cranberry Chutney €28 the amount of people you Dressed Fresh Salmon & Shrimp – Marie Rose Sauce €50 serves 10 have invited. Dressed Fresh Salmon Platter, Marie Rose on side €50 serves 10/15 Large Cheesecake 9” round €29.50 serves 14 Lobster Platter Price On Request Large Cream Sponge 10”x10” square €50.00 serves 25 VANILLA SPONGE Large Chocolate withFudge fresh 10”x10” cream, square jam and strawberries€55.00/fruit serves 25 hot buffet 7’’ round Serves 6-10 € 16.00 8’’ round Serves 8-15 € 20.00 Apple Pie €6.95 serves 6 White Gables Oven Baked Lasagne €30 9’’ round / heart shaped Serves 10-15 € 30.00 Apple & Rhubarb Pie (seasonal) €6.95 serves 6 Home Cooked Cottage Pie €30 10’’ round Serves 15-20 € 45.00 12’’ round Serves 25-35 € 55.00 Poached Salmon & Leek Pie €30 Farmhouse Fruit Cake €6.95 serves 6 Chocolate Cake 8’’ square Serves 10-15 €6.95€ 30 .00serves 6 Chicken Curry €8.50 per person Toffee Cake 9’’ square Serves 15-20 €6.95€ 40 .00serves 6 Chicken Casserole €8.50 per person 8’’ square Serves 10-15 € 35.00 Orange Madeira Cake 10’’ square Serves 20-35 €6.95€ 50 .00serves 6 Beef Casserole 9’’ square Serves 15-20 €8.50€ 45.00per person 12’’ square Serves 35-45 € 65.00 Carrot Cake €6.95 serves 6 Coulibiac of Salmon 10’’ square Serves 20-35 Price€ On 55.00 Request 14’’ square Serves 45-60 € 75.00 Vegetarian Option 12’’ square Serves 35-45 Price€ On 70 Request.00 Vanilla or Chocolate Cupcakes ~ Lemon Frosting €2.20 each, or 6 for €12 Rice / Mash Potato 14’’ square Serves 45-60 €1 per€ 80 portion.00 Also available CLASSIC VICTORIA SPONGE € 9.50 Writing available per request Enjoy...from White Gables @ home 091868200 enjoy.whitegables.com facebook.com/EnjoyfromWhiteGables enjoy.whitegables.comEnjoy...from White facebook.com/EnjoyfromWhiteGables Gables @ home 091868200.
Recommended publications
  • Madeira Cake Mix
    Madeira Cake Mix TRADITIONAL TRADITIONAL TRADITIONAL 1 Easy to use, Craigmillar’s classic Madeira cake is firm yet moist in texture and offers a superb, clean eating experience. The new improved mix produces cakes with an even larger volume than before. It can be used to produce a variety of shapes and sizes from Madeira and Genoese sheets to celebration cakes, loaf cakes and cupcakes. The basic batter can be coloured and flavoured, it holds inclusions brilliantly and baked cakes can be sliced easily without crumbling. Just add water. Try a tasty Freak Shake! Madeira Cake Mix • Plain mix to produce a variety of cakes in different shapes and sizes • Easy to use – just add water • Firm, yet light textured • Excellent volume • Basic batter can be coloured and flavoured • Holds inclusions • Does not crumble when sliced • Size: 12.5kg TIP: Create Freakshakes with left over pieces of cake. Load a container with layers of cake and layer with a range of Craigmillar fillings and toppings such as Vanilla Light N Fluffy, Strawberry or Raspberry Merjel, RTU Toffee Sauce, fruit and sweets!! 3 Craigmillar’s superior range of icings, Perfect toppings and fillings are made using the finest quality ingredients and have been created by our team of experts using the Toppings latest in baking technology. & Fillings Raspberry Merjel & Crembel Fudge Icing Craigmillar’s convenient products offer the best solutions for creating the most appealing products that offer something extra special. Crembel Fudge Icings Vanilla Light N Fluffy • Ready to use fudge icing
    [Show full text]
  • 2019 Cake & Bake Show Recipe Book
    2019 CAKE & BAKE SHOW RECIPE BOOK Strawberry Madeira Mousse Cake The mousse can be prepared whilst waiting for the half a pack of Madeira to bake along with any cupcakes you maybe baking too. Another quick recipe with a real wow factor. Deb the Bread Ingredients: Cake: For the Topping: Wright’s Madeira Cake Mix 500g 1 Pack Strawberry Jelly (minus 1 cube)* Water 100ml 200ml Boiling Water Vegetable Oil 30ml 200ml Cold Water For the Mousse: 400g Strawberries with stalks removed 200ml Condensed Milk 450ml Double Cream 100g Caster Sugar 1 Cube Strawberry Jelly * 1 pack (12g) or 6 leaves of Gelatin 60ml hot water METHOD - TO MAKE THE CAKE: In a mixing bowl combine the half pack of Madeira cake mix, 100ml water and 30ml oil and mix to form a smooth batter. Place the mixture in the baking tin – you can use the remaining mix to make muffins another time. Bake in the oven for 15 – 20 mins until cooked. Remove from the heat and leave to cool in the tin. Do not release the spring form. METHOD - TO MAKE THE MOUSSE : Separate out 6-7 strawberries to slice for the topping and place the rest into a food processor together with the condensed milk. Pulse until both are combined and fairly smooth (it doesn’t matter if you have small bits of strawberry in the mouse.Put 60ml of hot water in a cup, add the cube of Jelly and fully dissolve (this adds a strong strawberry flavour to the mousse and helps it set) then add the Gelatin and stir until fully dissolved.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Irish Baking Book
    Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1995 Irish Baking Book Ruth Isabel Ross Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation Ross, Ruth Isabel, "Irish Baking Book" (1995). Cookery Books. 5. https://arrow.tudublin.ie/irckbooks/5 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Irish Baking Book RUTH ISABEL ROSS Gill &MacmJlan GiU & Macmillan Ltd Goldenbridge Dublin 8 with associated companies throughout the world © Ruth Isabel Ross 1995 07171 22670 Editorial Consultant: Roberta Reeners IUustrations by Tom Brady Design and print origination by Identikit Design Consultants, Dublin Index compiled by Helen Uuon Printed by The Guernsey Press Ltd AU rights reserved. No part of this publication may be copied, reproduced or transmitted in any form or by any means I without pennission of the publishers. A catalogue record is available for this book from the British Ubrary . 1 3 542 CONTENTS ... Table of Contents INl1l.0DUCTION xi Country Breads Brown Soda Bread 2 White Soda Bread 3 Nutty Brown Bread 4 Tea Bread 5 Irish Treacle Bread 6 Oaten Loaf 7 Rough Brown Bread 8 Sally Lunn Teacake 9 Griddle Bread 10 Yeast Breads, Buns and Rolls White Yeast Bread (using fast-action dried yeast) 13 Dark Brown Bread 14 Wholemeal (Whole-wheat) Yeast Bread 15 Penny Buns 16 Hot Cross Buns 18 Potato Yeast Rolls 19 Barm Brack 20 Classic Sally Lunn 22 v CON TEN.
    [Show full text]
  • Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
    Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    [Show full text]
  • Pound and Cake Mixtures Item No
    KESSKO Sandy Premix for Pound and Cake mixtures Item no. 10236 Sandy · Item no. 10218 Chocolate Sandy For delicious tray-/sheet cakes and Madeira-/pound cakes that can be made with any kind of fat. Produces a generous volume and a soft and moist texture that stays fresh for a long time. Has very good carrying capacity – fruit doesn’t sink to the bottom. Sandy_Sand-u-Ruehrmassen_GB_4sA4__0318.indd 1 21.03.18 07:16 Basic recipe for Sandy Cherry cake with chocolate pieces & almond crispy, 60 x 20 cm Traybakes and Madeira-/Pound cakes 800 g KESSKO FF for Sandy 1,000 g KESSKO FF for Sandy 360 g whole egg 450 g whole egg 360 g cooking oil 450 g butter/margarine/oil 80 g water 100 g water Fold 120 g of KESSKO Chocolate Fragments HB into Using the all-in method, mix all the ingredients the mixture and pour the mixture onto a greased slowly with a flat beater or a large whisk on a for baking tray. Spread 500 g of cherries (frozen, tinned 3-5 min. Then, pour the mixture onto a greased and (well-drained) or fresh) on top of the Sandy mix- floured baking tray and bake it. ture. Mix 150 g of KESSKO Almonds, flaked, with Weight of 60 x 20 tray approx. 1,400 g 150 g of KESSKO Crispy while dry, spread this dry Baking temperature: 190 °C mix over the Sandy mixture and bake the mixture. Baking time: approx. 35 min. Baking temperature: 190 °C Flue open Baking time: approx.
    [Show full text]
  • SATIN Moist R Cake.Indd
    Satin Moist’r Cake More delight in every bite Puratos Satin cake mixes are designed based on in-depth knowledge of consumer preferences and texture expectations. They offer great taste, excellent crumb structure and superb moistness. A moist, rich and versatile mix to create a variety of delicious cakes with a long shelf life. Product Code Satin Moist’r Cake Mix 4109130 Satin Moist’r Cake Mix - Clean Label 4108975 Satin Moist’r Cake Base 4108872 Packaging Format: Satin Moist’r Cake Mix & Clean Label version 20 kg Multi-wall paper bag Satin Moist’r Cake Base 25 kg Multi-wall paper bag To order please contact your Puratos Key Account Manager today, or call 1.800.668.5537 • 905.362.3668 [email protected] • www.puratos.ca Satin Moist’r Cake Make your cakes extraordinary with Puratos Satin cake mixes. Satin Cakes Product Code always deliver a soft creamy texture Satin Moist’r Cake Mix resulting in an incomparable mouth- 4109130 feel. This multi-application cake mix Satin Moist’r Cake Mix - Clean Label can be used to develop endless recipes 4108975 whether you are looking for a simple Satin Moist’r Cake Base every day cake or a sophisticated 4108872 dessert. Our cake mixes are flawlessly Packaging Format: designed to be used with different aromas, fruits, fillings and inclusions. Satin Moist’r Cake Mix & Clean Label version 20 kg Multi-wall paper bag Satin Moist’r Cake Base 25 kg Multi-wall paper bag FEATURES BENEFITS Satin Moist’r Cake Mix, Clean Label version Satin Moist’r Cake Mix, Clean Label version and Satin Moist’r Cake Base and
    [Show full text]
  • Suitable List For
    Allergy Lists Dear Customer, In developing our products, we always avoid the use of allergenic ingredients wherever possible. Wherever we can, we provide choice within our ranges for customers who wish to avoid particular ingredients (e.g. specific gluten free products). To help with this, we provide comprehensive and clear on-pack information indicating the presence of the common allergens. This information appears in both the ingredients list (e.g. Soya lecithin, lactose (from cows’ milk)), and the Contains box : Any product containing peanuts or other kinds of nut (or nut oil), carries the nut warning logo next to the ingredients list. Where products themselves are potential allergens and the presence of the allergen is clear from the product description, for example; milk, mustard sauce, peanut butter, pre-packed celery, we do not include a contains box as our customers have told us that this information is not valuable to them. Comprehensive and regularly updated lists of products that are prepared to recipes that exclude allergens are available from our stores, on-line and via our Customer Service team (0845 302 1234). The following standard lists are available; Egg Milk and Lactose Gluten Nut Soya Added Yeast and Yeast Extract Sesame For customers with more complex requirements, our Customer Services team can provide specific individual reports. This product has been made in a factory that uses nut ingredients. This product has been made in a factory that uses sesame ingredients. This product has been made in a factory which uses nut and sesame ingredients. Page 1 of 28 UPDATED: 11 September 2008 Vegetarians PLEASE NOTE: This list relates to Marks and Spencer products only and was correct on the day of printing, however recipes may change from time to time and therefore, we advise that you check the ingredient list on the product at the time of purchase.
    [Show full text]
  • Product Catalogue
    PRODUCT CATALOGUE SEVEN GENERATIONS OF MOSSE FAMILY MILLING AND BLENDING EXPERTISE BROUGHT TO YOU IN EVERY BITE a b “CONSUMERS TODAY DEMAND THE BEST. THEY ALSO WANT TO KNOW WHERE THEIR FOOD IS COMING FROM, SO PROVENANCE IS A KEY CONSIDERATION WHEN MAKING THEIR PURCHASING DECISIONS. KELLS WHOLEMEAL IS AN IRISH COMPANY, EMPLOYING 32 PEOPLE IN THE HEART OF RURAL IRELAND. ALONGSIDE OUR HERITAGE COMES EXPERTISE AND WE HOPE THAT SHOWS IN ALL OUR PRODUCTS.” ROBERT MOSSE The Mosse’s know their flour, it’s in their genes. “Consumers today demand the best. They Stretching back seven generations, the family also want to know where their food is coming have been milling on the banks of the river from, so provenance is a key consideration Nore in Co. Kilkenny. When you have been when making their purchasing decisions. Kells handling, milling and selecting wheat for that Wholemeal is an Irish company, employing 32 long, you are not only knowledgeable but people in the heart of rural Ireland. Alongside passionate about it. That passion is evident our heritage comes expertise and we hope that not only in their milling but in their blending shows in all our products.” Robert Mosse business. With technical capability in-house and the Kells is currently one of Ireland’s largest expertise to deliver, Kells Wholemeal can tailor producers of blends for the bakery trade in solutions specific to your company. Whether Ireland. It is proud to be manufacturing blends that’s in meeting a health claim, developing a specifically for the Irish market using only the specific blend from a scratch recipe or creating very best ingredients.
    [Show full text]
  • Baker & Confectioner
    BAKER AND CONFECTIONER 2nd Semester TRADE PRACTICAL SECTOR: Travel, Tourism & Hospitality DIRECTORATE GENERAL OF TRAINING MINISTRY OF SKILL DEVELOPMENT & ENTREPRENEURSHIP GOVERNMENT OF INDIA NATIONAL INSTRUCTIONAL MEDIA INSTITUTE, CHENNAI Post Box No. 3142, CTI Campus, Guindy, Chennai - 600 032 (i) Sector : Travel, Tourism & Hospitality Duration : 1 - Year Trade : Baker & Confectioner 2nd Semester - Trade Practical Copyright © 2015 National Instructional Media Institute, Chennai First Edition : August 2015, Copies : 1,000 First Reprint : March 2016, Copies : 1,000 Rs.90/- All rights reserved. No part of this publication can be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording or any information storage and retrieval system, without permission in writing from the National Instructional Media Institute, Chennai. Published by: NATIONAL INSTRUCTIONAL MEDIA INSTITUTE P. B. No.3142, CTI Campus, Guindy Industrial Estate, Guindy, Chennai - 600 032. Phone: 044 - 2250 0248, 2250 0657 Fax : 91 - 44 - 2250 0791 email : [email protected] , [email protected] Website: www.nimi.gov.in (ii) FOREWORD The National Instructional Media Institute (NIMI), Chennai, an autonomous body under the Directorate General of Training (DGT), Ministry of Skill Development & Entrepreneurship has been developing, producing and disseminating Instructional Media Packages (IMPs) for various trades under the Craftsman Training Scheme, Apprenticeship Training Scheme, Center of Excellence (CoE) Scheme and Modular Employable skills (MES) under Skill Development Initiative (SDI) Scheme. These IMPs are extensively used in the Government and Private Industrial Training Institutes and other Vocational Training Institutes to impart both Theory and Practical training and develop work- skills for the trainees and trainers. Providing the current industry relevant skill training to students requires regularly updated syllabus and trainers who are trained in the latest syllabus.
    [Show full text]
  • Madeira Cake Inch (1–1.5 Cm) Thick
    HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.
    [Show full text]
  • Bakery-Product-List-EDITED.Pdf
    Nevis Bakery Product List 81204 PINEAPPLE TART 2s 81301 BAKEWELL TART 3s 81302 BAKEWELL SLICE 3s 81307 ICED GINGER SLICE 3s 81308 CARAMEL S/BREAD 3s 81309 CARROT CAKE 3s 81311 EMPIRE BISCUIT 3s 81313 FRUIT SLICE 3s 81317 MINT SLICE 3s 81321 CHOCOLATE BROWNIE 3s 81324 LEMON DRIZZLE 3s 81325 ICED TOFFEE SLICE 3s 81408 MILLIONAIRE SHORTBREAD 4's 81663 HIGHLAND OATIE 9s 81663B BOX HIGHLAND OATIES 9s 81801 HIGHLAND OATCAKES 8s 81962 ALL BUTTER SHORTBREAD BISCUIT 9s 81962B BOXED ALL BUTTER SHORTBREAD BISCUITS 9s 81964 ALL BUTTER SHORTBREAD FINGER 12s 81964B BOXED ALL BUTTER SHORTBREAD FINGERS 12's 81965 DEMERARA SHORTBREAD BISCUITS 9s 81965B BOXED DEMERARA SHORTBREAD BISCUITS 9s 81228E S/BREAD FINGER 2s X 24 91101 HIGHLAND TEA BRACK 91105 MADEIRA CAKE 91106 SULTANA CAKE 91107 CHERRY CAKE 91113 APPLE & CINNAMON CAKE 91114 BUTTERSCOTCH CAKE 91115 HONEY & APRICOT CAKE 91116 TOFFEE CAKE 91118 ZESTY LEMON CAKE 91121 CHOCOLATE CAKE 91122 STRAWBERRY WHITE CHOC 91130 GINGER CAKE 91131 FRUIT GINGER CAKE 91140 WHISKY CAKE 91142 DUNDEE CAKE 91144 ICED GINGER LOAF Macleans Bakery Product List TUES THUR FRI CODE DESCRIPTION MON ____ WED ____ SAT ____ ____ ____ ____ 1026 GI BREAD 400G SLICED 1027 GI FLAT TOP 800G SLICED 1035 WHITE BREAD 800G SLICED 1038 BROWN BREAD 800G SLICED 1109 WASTLE WHITE 1116 WASTLE BROWN 1118 WASTLE GI 1194 WHITE ROLLS LOOSE 1224 WHITE ROLLS X4 1202 SOFTIES LOOSE 1232 SOFTIES X4 1135 GI ROLLS LOOSE 1235 GI ROLLS X4 1219 BROWN ROLL LOOSE 1229 BROWN ROLLS X4 1203 BUTTERIES LOOSE 1230 BUTTERIES X4 1320 PANCAKES X4 1319 MUFFINS X4 1295
    [Show full text]