Brick 10002150: Bakeware/Ovenware/Grillware (Non Disposable)
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Pepper Removal Amendment May Reduce Land Donations
INDEX- What's going on around the islands Arts & Leisure 5B At Large 5A Business Briefs 7C Calendar 4B Classifieds 7C Commentary 6A Pioneers Island Guide Crossword 8Q Environment Hard-working Supplement Police Beat 2A Recreation 3C Prestons an offers helpful Remember When 4A Island Inn fixture information Insert 1961-1991 Still first c on Sanibel 1 and Captiva VOL. 30, NO. 8 TUESDAY, FEB. 19, 1991 THREE SECTIONS, 40 PAGES 50 CENTS Islander arrested on grand theft, forgery charges By Louise Henigman Islander staff writer In what's being called the biggest arrest on Sanibel since a 1985 murder, island resident Constance Methvin "Connie" Heldenbrand of Anchor Drive was charged Thursday, Feb. 14, with stealing more than $100,000 from her Sanibel employer, Dr. Rob Simmons. According to the arrest report, Heldenbrand, 42, stole the money from Simmons and office partner Dr. Ernest J. Gesiotto while she worked as their office manager and bookkeeper. She reportedly forged her name on their business checks and then deposited the funds into her personal banking account. Simmons told police that when he confronted Heldenbrand about the thefts, she admitted that she had committed the crimes over a period of about 1 1/2 years, which is the length of time she was employed there. Simmons reported this to the police Feb. 8. A police investigation revealed well in excess of 10 business checks of Simmons that had been made payable to cash, with Simmons' signature forged on them. They were endorsed "For Deposit Only" to the personal account of Heldenbrand and her husband. -
Chapter 9 Interactive Quiz
Name Date Guide to Good Food © 2015 Chapter 9: Kitchen Utensils—Interactive Quiz Questions 1. Which measuring tools are used to measure small amounts of liquid and dry ingredients? A. Dry measures. B. Liquid measures. C. Measuring spoons. D. Mini measures. 2. Which tool would be used to blend shortening with flour when making pastry? A. Bent-edged spatula. B. Pastry blender. C. Sifter. D. Whisk. 3. The type of thermometer that is used to keep track of the temperature at which perishable foods are stored is a(n) thermometer. A. food-storage B. instant-read C. oven-safe D. refrigerator-freezer 4. Which tool is used to snip herbs, trim vegetables, and cut dough? A. All-purpose cutter. B. Kitchen shears. C. Paring knife. D. Peeler. 5. The kitchen knife that is considered the most versatile and is used for chopping, dicing, and mincing fruits and vegetables is a knife. A. carving B. chef’s C. slicing D. utility 6. Which tool has a round cup attached to a handle and is used to serve punch and soup? A. Baster. B. Colander. C. Ladle. D. Strainer. Copyright Goodheart-Willcox Co., Inc. page 1 Name Date 7. What is a disadvantage of stainless steel as a cookware and bakeware material? A. Can rust and retain food flavors. B. Does not distribute heat evenly. C. Is susceptible to scratches, dents, and detergent damage. D. Reacts with food and forms poisonous compounds. 8. Which of the following cookware would be the best choice for heating soup in a microwave oven? A. Ceramic casserole with a stainless steel band around the edge. -
Cutlery CUTLERY Contents
Cutlery CUTLERY Contents Folio 6 Whitfield ............................. 8 Carolyn .............................. 9 Logan ................................. 9 Hartman ............................. 11 Alison ................................. 12 Bryce .................................. 15 Pirouette ............................. 15 Varick 14 Avery .................................. 16 Estate ................................. 17 Marnee............................... 18 Avina .................................. 19 Distressed Briar ................... 20 Fulton Vintage Copper ......... 21 Fulton Vintage ..................... 22 Origin ................................ 23 Steak Knives ........................ 24 Jean Dubost 26 Laguiole ............................. 26 Hepp 28 Mescana ............................. 30 Trend .................................. 31 Aura ................................... 31 Ecco ................................... 32 Talia ................................... 33 Baguette ............................. 34 Profile ................................. 35 Elia 36 Spirit .................................. 38 Tempo ................................ 39 Ovation .............................. 40 Miravell .............................. 41 Features & Benefits ...... 42 Care Guidelines ............ 43 2 CUTLERY 3 CUTLERY Cutlery The right cutlery can bring a whole new dimension to your tabletop. With Folio, Varick, Laguiole, HEPP and Elia our specialist partners, we have designers of fine cutlery who perfectly mirror our own exacting -
Item 2 Attachment Ordinance No. 2018–368 an Ordinance Of
ITEM 2 ATTACHMENT ORDINANCE NO. 2018–368 AN ORDINANCE OF THE CITY COUNCIL OF THE CITY OF CALABASAS ADDING CHAPTER 8.19 TO THE MUNICIPAL CODE TO REGULATE THE USE OF PLASTIC STRAWS, STIRRERS, AND CUTLERY. WHEREAS, the City of Calabasas desires to protect the natural environment, the health of its citizens, the economy; and WHEREAS, discarded plastic cutlery, stirrers, and straws continue to cause environmental harm and are a growing portion of Calabasas’ waste stream. The use of these products has increased over the years and they have been found to pollute our creeks and natural environment. Regulation of these products, therefore, is a necessary contribution to encourage an environmentally friendly waste stream and to protect the environment; and WHEREAS, it is in the interest of the health and welfare of all who live, work, and do business in the City that the amount of non-biodegradable products such as plastic straws, stirrers, and cutlery be reduced. These products end up in existing landfill sites that are quickly reaching capacity or in our creeks and storm drains. Reduction of non-biodegradable wastes entering Calabasas’ waste stream and encouraging the use of recyclable products further these goals; and WHEREAS, replacing plastic straws, stirrers and cutlery with those that are biodegradable will further protect the public’s health, Calabasas’ natural environment, wildlife and creeks; and WHEREAS, the reduction of plastic straws, stirrers, and cutlery originating at retail food establishments within the City is desirable and necessary to reduce the volume of non-biodegradable waste; and WHEREAS, non-biodegradable plastic materials pose a challenge to any financially and environmentally responsible solid waste management program. -
IW-Auction Baskets.Pub
International Weekend Auction Baskets Cold Hollow Breakfast (VT) - Puzzle House of Cards (NH) - Want your pantry to say Vermont? These are your 4 Disney puzzles, Wheel of Fortune puzzle card four "must have" items for breakfast: a pound of game and gift cards to Irving gas, Walmart, Ap- Fresh Vermont Honey, a pound of Apple Spice plebees, Starbucks, Panera, McDonalds & Pancake Mix (with a buttermilk base), a pound of Dunkins Homemade Maple Granola and a pint of pure Ver- mont Grade A: Amber Rich Taste maple syrup. The maple syrup and honey are great for adding flavor to your own breakfast baked goods. 31 bags & lantern (Ontario) - Flameless lantern, a Thirty One Hobo Bag in Caramel, Doggie goodie bag (NM) - a Thirty One All about the Benjamins Wallet and a Thirty One small utility tote Dog treats, plush toys, drying mat, bathing essentials, dishes, a pillow, and much more Picnic basket (NH) - Picnic basket: 2 wine glasses, 2 plates, cork screw, 2 knives, forks and spoons. Six mini bottles of Woodbridge Ice Cream (MA) - wine (3 red & 3 white). Hershey’s kisses, Ghirardelli chocolates, Lindt chocolates and assorted Halloween $25 Gift card to purchase Ice Cream and candy. Whipped Cream, Ice Cream Cones, Sauces (Hot Fudge, Butterscotch, Caramel, Chocolate, & Strawberry), Toppings (Marshmallow, M&Ms, Rainbow Sprinkles, Nuts, Cherries, Gummy Bears, Oreo Cookies & Chips Ahoy), Ice Cream scoops and Napkins International Weekend Auction Baskets Wine basket (NH) - Farinelli Pinot Grigot 2019 (Italy) CA*BEAR*NAY Cabernet Sauvignon 2019 (California) -
Tableware, Kitchenware and Household Articles of Wood, Metals, Glass and Plastics
Tableware, kitchenware and household articles of wood, metals, glass and plastics A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Mailing address: P.O. Box 30009 3001 DA Rotterdam The Netherlands Phone: +31 10 201 34 34 Fax: +31 10 411 40 81 E-mail: [email protected] Internet: http://www.cbi.nl Office and showroom: WTC-Beursbuilding, 5th floor Centre for the Promotion of Imports from developing countries 37 Beursplein Rotterdam The Netherlands TABLEWARE, KITCHENWARE AND HOUSEHOLD ARTICLES OF WOOD, METALS, GLASS AND PLASTIC A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Compiled for CBI by: ProFound Advisers in Development in collaboration with Mr. R.W. van den Bosch September 1999 DISCLAIMER The information provided in this market survey is believed to be accurate at the time of writing. It is, however, passed on to the reader without any responsibility on the part of CBI or the authors and it does not release the reader from the obligation to comply with all applicable legislation. Neither CBI nor the authors of this publication make any warranty, expressed or implied, concerning the accuracy of the information presented, and will not be liable for injury or claims pertaining to the use of this publication or the information contained therein. No obligation is assumed for updating or amending this publication for any reason, be it new or contrary information or changes in legislation, regulations or jurisdiction. Update of CBI market survey ‘Tableware, kitchenware, and household articles -
Tooling/Dist. Catalog
TOOLING & DISTRIBUTION PRODUCTS CATALOG M4 WHAT’S NEW... ELECTROFUSION GAUGE PIPE WRENCH ASSIST WEAK LINK Page 10 Page 45 Page 60 PIG PEN TEE’D UP MARKER GAS TORNADO Page 61 Page 64 Page 64 EZ JACK PLUNGER METER NUT WRENCH BEYER BOX Page 64 Page 75 Page 75 Reach out to your Tooling & Distribution Territory Manager for a demonstration of these innovative new products! 2 PLASTIC PIPE JOINING ....................................................................4 PLASTIC PIPE SQUEEZE & CUTTING ..............................................24 GAS MAIN TAPPING ......................................................................34 SERVICE RENEWAL........................................................................38 VALVE TOOLING ............................................................................42 FLOW STOP OFF, BAGS & PLUGS....................................................46 STEEL & CAST IRON PIPE CUTTING, BEVELING & SQUEEZING ........52 POLYETHYLENE VALVES & FITTINGS................................................58 MARKING, LOCATING & LEAK DETECTION ......................................62 SYSTEM PROTECTION ....................................................................68 3 Mulcare offers everything you need for all types of plastic pipe joining. Plastic Pipe Joining PHOENIX ELECTROFUSION PROCESSOR RITESCRAPE ELECTROFUSION SCRAPERS ELECTROFUSION MEASURING GAUGE ALIGNRITE ELECTROFUSION CLAMPS CHAMFER TOOLS MECHANICAL JOINING ALCOHOL WIPES E-Z PROBE PYROMETER TEMPIL STICKS 4 Plastic Pipe Joining www.mulcare.com MULCARE PHOENIX -
Grill Brush Training Guide
GRILL BRUSHES TO PLACE AN ORDER: Phone: 800.321.7044 Fax: 440.951.0293 Grill Brush Training Guide Purpose Grill brushes are used on char-broilers to remove carbon created by food particles sticking to the grill. It is that carbon build-up that spoils the taste of food! When to Use Use a grill brush after each time food is cooked on the grill. A wash down of the grill might be needed on a weekly to monthly basis to remove any heavy build-up. How to Use Using both hands on the handle, place the brush flat on the grill and push back and forth. Brush Care and Cleaning Never rinse or submerge your brush in water. Water warps the wooden block and warping loosens the bristles. For longevity, keep your brush away from heat and water when not in use. Never leave your brush resting on a hot grill. To clean, simply shake the particles of food off by hitting the brush block on a hard surface. You may also rub a damp cloth over the bristles and shake the particles off. Foodservice Replacement Recommendation It is time to replace a brush if the bristles flatten, loosen, do not clean properly, or the block becomes curved. Frequent replacement of your grill brush will provide optimum performance, thereby assuring that your grill is always clean and safe to use. Grilling Safety Tips 1. Always use the correct brush for the job. A wire scratch brush used for removing paint or rust is NOT a grill cleaning brush. 2. -
Oral and Maxillofacial Surgery
ORAL AND MAXILLOFACIAL SURGERY 3rd EDITION 2/2012 US Chapter Pages 1 BASIC SETS OMFS-SET 1-36 TELESCOPES AND INSTRUMENTS FOR FRAKT 37-54 2 ENDOSCOPIC FRACTURE TREATMENT TELESCOPES AND INSTRUMENTS FOR TMJ 55-60 3 ARTHROSCOPY OF TEMPOROMANDIBULAR JOINT TELESCOPES AND INSTRUMENTS FOR DENT 61-80 4 MAXILLARY ENDOSCOPY TELESCOPES AND INSTRUMENTS DENT-K 81-120 5 FOR DENTAL SURGERY TELESCOPES AND INSTRUMENTS SIAL 121-134 6 FOR SIALENDOSCOPY 7 FLEXIBLE ENDOSCOPES FL-E 135-142 8 HOSPITAL SUPPLIES HS 143-240 9 INSTRUMENTS FOR RHINOLOGY AND RHINOPLASTY N 241-298 10 BIPOLAR AND UNIPOLAR COAGULATION COA 299-312 11 HEADMIRRORS – HEADLIGHTS OMFS-J 313-324 12 AUTOFLUORESCENCE AF-INTRO, AF 325-342 13 HOLDING SYSTEMS HT 343-356 VISUALIZATION SYSTEMS OMFS-MICRO, OMFS-VITOM 357-378 14 FOR MICROSURGERY OMFS-UNITS-INTRO, UNITS AND ACCESSORIES U 1-54 15 OMFS-UNITS COMPONENTS OMFS-SP SP 1-58 16 SPARE PARTS KARL STORZ OR1 NEO™, TELEPRESENCE 17 HYGIENE, ENDOPROTECT1 ORAL AND MAXILLOFACIAL SURGERY 3rd EDITION 2/2012 US Important information for U.S. customers Note: Certain devices and references made herein to specific indications of use may have not received clearance or ap- proval by the United States Food and Drug Administration. Practitioners in the United States should first consult with their local KARL STORZ representative in order to ascertain product availability and specific labeling claims. Federal (USA) law restricts certain devices referenced herein to sale, distribution, and use by, or on the order of a physician, dentist, veterinarian, or other practitioner licensed by the law of the State in which she/he practices to use or order the use of the device. -
An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. ............................................................. -
Kitchen Utensils & Equipment
Kitchen Utensils & Equipment ! Miss Povse! Chef’s Knife ! " The most used knife ! " Multi-purpose knife! " Used for peeling, trimming, slicing, chopping and dicing. ! Whisk ! " Used to blend ingredients smooth! " Incorporates air into mixtures! " A narrowed whisk is often referred to as a whip. ! ! Serrated Knife ! " Blade has “teeth”! " Used to cut bread & crust without crushing it. ! " Can cut other hard foods or foods with a skin as well. ! Wooden Spoon ! " Used for mixing, stirring, scooping and serving. ! Perforated Spoon ! " Used for straining solids from liquids. ! " Lifts drained, braised, poached and seared foods. ! " Ex. Lifting vegetables from soup to check for doneness. ! Pastry Cutter/Blender ! " Used to mix fat (i.e. butter or shortening) into flour. ! Paring Knife ! " The 2nd most frequently used knife.! " Used to peeling & trimming the skin off fruits & vegetables. ! " Used for small or intricate work! " Similar to a chef’s knife but smaller. ! Basting/Pastry Brush ! " Used to spread an oil, glaze or egg wash on pastries and bread. ! " In roasting meats, the brush is used to sop up juice or drippings from under the pan and spread them on the surface of meats to crisp the skin. ! Mesh Strainer/Skimmer ! " Separates impurities from liquids. ! " Used to remove cooked food or pasta from a hot liquid. ! Vegetable Brush ! " Used to remove the dirt off fruits, vegetables and potatoes. ! Pancake Turner/Flipper ! " Used to flip or turn over hot foods during preparation. ! " Keeps user’s hands off hot surfaces. ! " May also be used to serve foods. ! Rubber Spatula/Scrapper ! " Used to remove material from mixing bowls and pans. -
Food Management
Food Management The Learning Inventory of Skill Training-LIST Created by CRMHC OT staff and students Basic: (Must know 3 out of 5) 1. Knows it is important to wash hands before eating and preparing food. Wash your hands!!! Your hands can easily spread bacteria around the kitchen and onto food. It's important to always wash your hands thoroughly with soap and warm water: • before starting to prepare food • after touching raw food such as meat, poultry and vegetables • after going to the toilet • after touching the garbage bin • after touching pets Don't forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. 11 Gross Things That Can Happen When You Don't Wash Your Hands Enough 1. You might catch more colds 2. You could get or spread food poisoning 3. You’re infecting everyone you touch 4. You could get pink eye 5. You could get or spread a disease 6. Diarrhea may become a frequent visitor 7. It could contribute to antibiotic resistance 8. Dirt will accumulate under your nails Steps to Wash Hands Wash your hands for at least 20 seconds (to help keep time, hum the Happy Birthday Song twice) 2. Can describe the five food groups and foods that contribute to a healthy lifestyle 5 Food Groups 1. Dairy: the foods in this group are excellent sources of calcium, which is important for strong, healthy bones. Not many other foods in our diet contain as much calcium as dairy foods. 2. Fruit: fruit provides vitamins, minerals, dietary fiber and many phytonutrients (nutrients naturally present in plants), that help your body stay healthy.