Retail/In-Store Bakery INNOVATIVE SCIENCE
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CLUB DEALS Prices Effective FEB 27–MAR 5, 2019 MEAT NAPLES-STYLE PIZZA
DorothyLane.com CLUB DEALS Prices Effective FEB 27–MAR 5, 2019 MEAT NAPLES-STYLE PIZZA DLM Natural Beef • Lifetime free of added hormones and growth promotants Available at Washington Square & Springboro. Gluten-free crust available! Vegetarian Fed • Certified Humane Dolce Piccante Tradizionale $10 Boneless Sirloin Steak USDA Prime $12.99 lb THE DLM CHEESE SHOP Beef Sirloin Cut for Stir-Fry $12.99 lb Carr Valley Apple Smoked Cheddar $15.99 lb Cube Steak or Stew Beef USDA Choice $7.99 lb Deer Creek The Robin $9.99 lb DLM Natural Chicken • Lifetime free of antibiotics and growth Promotants Garlic Asiago Cheese Spread • GF $9.99 lb Air Chilled • Vegetarian Fed • Humane animal welfare standards Chicken Legs $1.99 lb BEER & WINE Bell & Evans Chicken Burgers • 16 oz $6.99 Kim Crawford Sauvignon Blanc • 750ml $15 19 Crimes Red Blend • 750ml $11 Hill Family Farm Whole Chicken • Local $2.99 lb The Velvet Devil Merlot • 750ml $12 Three Little Pigs Sous-Vide Egg Bite Guinness Extra Stout • 6-pk bottles $8.99 Fully Cooked Protein Snacks • 2.5 oz $1.59 Great Lakes Brewing Company • 6-pk bottles • Local $8.99 Conway’s Irish Ale Niman Ranch Specialty Artisanal Pork Sausages 12 oz • Nitrite and Nitrate Free • GF $5.49 PRODUCE DELI & KITCHEN Jumbo Navel Oranges 4/$5 DLM Honey Maple Turkey Breast • GF $10.99 lb MAGnificent Melon $3.99 DLM All-Natural Roast Beef • GF $13.99 lb Organic Gala Apples • Washington State Extra Fancy $1.99 lb Boar’s Head Ovengold Turkey Breast $9.99 lb Fresh Asparagus $2.99 lb Boar’s Head BourbonRidge Smoked Uncured Ham $8.99 -
Event Menus Table of Contents
OMNI ORLANDO RESORT AT CHAMPIONSGATE EVENT MENUS TABLE OF CONTENTS BREAKFAST > BREAKS > LUNCH > RECEPTION > DINNER > BEVERAGES > DETAILS > v Vegetarian gf Gluten Free df Dairy Free EXPRESS All breakfast buffets are served with your choice of Florida orchard fresh orange juice and freshly brewed regular coffee, decaffeinated CHAMPIONSGATE EXPRESS coffee and assorted organic herbal teas. Scrambled eggs may Floribbean fruit salad | Mangoes, papayas, grapes, be prepared with Egg Beaters upon request. Turkey bacon or pineapples, strawberries, passion fruit syrup and turkey sausage may be selected as a substitution upon request. Express breakfast buffet pricing based on one hour of service. garden mint (v, gf) Full seating and/or table service subject to an additional 4 per Greek yogurt with honey and strawberries (gf) person. Enhancements are only available at prices shown when accompanying full buffet or continental breakfast menus. Steel-cut oatmeal with brown sugar, sun-dried grapes A 26% service charge and 7.5% sales tax will be applied to all food and honey (df) and beverage pricing. All menus and prices are subject to change. House made flaxseed and chia nut granola with seasonal berries OMNI EXPRESS Assorted house made Danishes, croissants and Orchard fruits | Apples, pears and oranges (v, gf) muffins served with sweet butter, assorted fruit marmalades and jam (gf options upon request) Assorted house made Danishes, croissants, breakfast breads and muffins served with sweet butter, Hard-boiled eggs, olive oil, salt and pepper assorted fruit marmalades and jam (gf options Dry cereals | Cheerios, Raisin Bran, Kashi and upon request) Corn Flakes (v, df) Greek yogurt with honey and strawberries (gf) 46 per person Dry cereals | Cheerios, Raisin Bran, Kashi and add scrambled eggs, 6 per person Corn Flakes (v, df) add breakfast potatoes, 4 per person 40 per person add scrambled eggs, 6 per person BREAKFAST | OMNI ORLANDO RESORT AT CHAMPIONSGATE | RETURN TO TABLE OF CONTENTS | 1 ENHANCEMENTS Scrambled eggs may be prepared with Egg Beaters upon request. -
Complete Menu Guide
Complete Menu Guide Contents Island Brasserie Breakfast……………………. 3 - 4 Island Brasserie Lunch………………………... 5 - 6 Island Brasserie Dinner……………………….. 7 - 8 Island Brasserie Dessert……………………….. 9 Island Brasserie Wine List…………………….. 10 - 11 Tucker’s Bar Cocktail List……………………. 12 - 13 Sul Verde Lunch……………………………….. 14 - 16 Sul Verde Dinner………………………………. 17 - 18 Sul Verde Wine List…………………………… 19 - 20 Sul Verde Cocktail List..………………………. 21 - 22 Beach Club Lunch……………………………... 23 - 24 Beach Club Dinner……….……………………. 25 - 26 Beach Club Dessert……………………………. 27 Beach Club Cocktail List..…………………….. 28 - 29 Beach Club Wine List…………………...…….. 30 - 31 Beach Club Pool & Beachside Menu…………. 32 Palm Court & Castle Harbour Pool Menu..…. 33 - 34 Explorers Children’s Menu…………………… 35 In-Room Breakfast……………………...……... 36 - 37 In-Room All-day ……….……………………… 38 - 39 In-Room Late-night……………………………. 40 LIGHT BREAKFAST MENU Served daily from 7:00 a.m. to 11:00 a.m. CAFÉ Freshly Brewed Regular or Decaffeinated Coffee Cup 5 | Small Pot 10 | Large Pot 15 Italian Coffee Espresso 6 | Cappuccino 6 | Latte 6 Selection of Teas from “Palais Des Thes” 6 Earl Grey | English Breakfast | Green Tea | Mint Verbena | Chamomile | Jasmine Milk 4 Fresh | Skim | Almond | Soy From the Juice Bar 6 Orange | Grapefruit | V8 | Apple | Cranberry Fresh-squeezed California Oranges or Grapefruit 11 Smoothie 12 Cantaloupe – Pineapple Strawberry – Banana Green: Green Apple, Ginger, Honey, Spinach, Parsley BREAD & GRAINS Butter Croissant 6 | Toast 4.50 White | Whole wheat | Multigrain | NY bagel | Gluten-free -
Unit: 01 Basic Ingredients
Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part. -
Providence Bagel: Best Thing Since Sliced Bread
Providence Bagel: Best thing since sliced bread Chris Wietecha, owner of Providence Bagel, holds a tray of finished bagels exiting the last stage of the process a week after opening the store. (Photo: Michael Bilow) The deceptively humble bagel is a culinary art form: bagel connoisseurs are notorious for their exacting demands for just the right hard crust, just the right soft interior, and of course just the right taste. An entire literary subgenre can be found complaining about how there is nowhere to get a good bagel outside of New York City. I’m fairly sure Philip Roth got a novel out of that. It’s easy to find a bagel but not so easy to find a good bagel, and like sushi many people don’t realize how a bagel is supposed to taste. For reasons that still mystify me, I once bought a bagel from the Walmart bakery that was so bad it seemed as if someone in Iowa who had never seen or tasted an actual bagel tried to make one from photographs and descriptions, ending up with funny-shaped white bread. I was therefore one of what turned out to be an eager throng awaiting the opening of Providence Bagel on Friday, Jan 27, and I happened to buy the two last bagels in the store at 1pm, four hours before the planned 5pm weekday closing time. Selling 400-500 more bagels per day than expected, the main challenge for owner Chris Wietecha has been trying to keep up. Customers have packed the place since its opening day, but “I don’t want to be known as the place that sells out of bagels every day … I want to be able, every time someone comes in, to take care of them. -
20210615 GORCI Newcafe Menu A4
BREAKFAST 9am to 12pm TO SHARE 12pm to 4.30pm croissants From $7.00 fried calamari $18.00 house-made by our French pastry chefs house-made tartare sauce - ham & cheese – plain with butter & jam – almond coastal board for 2 $32.00 toasted fruit loaf $9.50 3 cheeses, cured meats, marinated mixed olives, garlic house-made jam & butter (V) and rosemary focaccia, house-made seasonal fruit paste & pickle (GFO) chocolate & cheese house-made granola $9.50 tasting experience for 2 $29.00 mixed berry compote, Greek vanilla yoghurt 3 gourmet cheeses carefully paired with a selection of premium chocolates, fruits and nuts with complimentary tasting notes (GFO) roasted mushrooms $15.50 Meredith goat cheese, balsamic glaze, sourdough (V) (GFO) LUNCH 12pm to 4.30pm free range eggs* $14.50 crispy bacon, served on sourdough (GFO) lamb ragu pasta $22.00 - fried, poached or scrambled tagliatelle, slow cooked lamb ragu, hazelnut crumble smashed avo* $17.00 butter chicken curry $21.50 beetroot hummus, breakfast greens, Dukkah on succulent chicken breast in a buttery cashew, tomato & garam sourdough (V) (GFO) masala curry sauce served with saffron rice & pita bread add eggs $3.00 crispy pork bao buns (3) $18.00 brekkie roll $17.00 pork belly topped with apple slaw, sriracha aioli & sweet chilli sauce fried eggs, crispy bacon, hash browns, tomato relish in a house-made brioche bun beef brisket burger $20.00 pickled vegetables, slaw, house-made tomato relish on a brioche bun the lot* $22.50 served with a side of chips bacon, choice of free range eggs, mushrooms, -
Cookbook Committee Special Thanks to Jenn Springer for the Wonderful Idea and Countless Hours Collecting and Typing Recipes ~ As Well As Her Committee
2009 | www.frogtummy.com . Cookbook Committee Special thanks to Jenn Springer for the wonderful idea and countless hours collecting and typing recipes ~ as well as her committee. Jenn Springer Gennessa Robbins Relief Society Presidency 2009- PRESENT Robin Rudd Melanie Butler Kathy Robbins Staci Potter Relief Society Presidency 2006- 2009 Vicki Christensen Helen Schenck DeAnn Hoggan Krista Hansen Appetizers ..................................................... 16 Texas Caviar ................................................................................................... 17 Sun-dried Tomatoes (well, sort of) ............................................................... 17 Open-Face Crab Ciabatta .......................................................................... 18 Cheese Spread .............................................................................................. 18 Cheese Fondue ............................................................................................. 18 Stuffed Mushrooms ........................................................................................ 19 Stuffed Mushrooms ........................................................................................ 19 Fantastic Ranch Cheese Balls ..................................................................... 20 Tomato & Cream Cheese Appetizer .......................................................... 20 Ham Cheese Ball ........................................................................................... 20 Lettuce Wraps ............................................................................................... -
Whip up a Smile for Back to School
// Class Schedule Happenings AUGUST 2019 cooksofcrocushill.com Baking + Confections GREEK PASTRY GRATIFICATION VEGAN BAKING 101 Suzanne Schilling Robin Asbell From basics to master classes, our Baking + Confections classes focus on SP SUNDAY, AUGUST 11, 11 AM – 1:30 PM, $80 SP MONDAY, AUGUST 19, 6 PM – 8:30 PM, $80 everything from innovative new techniques to tried-and-true recipes for bread baking, candy making and more. Of all the pastries the world has to offer, few are quite as sinful and Ever wonder how to get the fluff without eggs in your baked goods? decadent as the treats from Greece. If you have a love affair with sweet How about buttery goodness without butter? Vegan Baking 101 is pastries and want to take your relationship to the next level, go Greek a beginner's guide to the world of animal product-free baking. Not CLASSICS REINVENTED in this fabulous class! only will Chef Robin arm you with tasty vegan recipes but she'll also Aleah Vinick show you how to convert grandma’s cookie recipe into a new vegan Diples (fried spiral dough finished with honey and walnuts); Amygthalota MPLS $ tradition! Go Vegan! SATURDAY, AUGUST 3, 10 AM – 12:30 PM, 80 (almond cookies); Kataifi (shredded phyllo pastry topped with vanilla No one wants to mess with a tried-and-true classic until you try these turns custard, pistachios and whipped cream); Chocolate Saragli (rolled Pistachio Thumbprints with Apricot Jam; Vegan Oreos; German baklava). on old favorites! Challenge yourself to give these time-honored sweets Chocolate-Covered Cherry Cupcakes; Avocado Cupcakes with added twists, new status and rave reviews from family and friends. -
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'. -
Margins Within Margins: an Interview with Ruth Knafo
Margins within the Margins: An Interview with Ruth Knafo Setton and Farideh Dayanim Goldin Derek Parker Royal In the fall of 2007, I was invited to Lehigh University to give a lecture on Philip Roth’s fi ction as part of the Philip and Muriel Berman Center Lecture Series. My host was Ruth Knafo Setton, the Moroccan-born writer in residence at Lehigh’s Berman Center, the Professor of Practice in the University’s English Department, and now current director of the Berman Center. During my time there, I had the pleasure to talk with Setton about her own work—her fi rst novel, Th e Road to Fez, was published in 2001—and the state of contemporary fi ction. While she agreed with me that the past several years had witnessed a fl owering of new Jew- ish American writing, Setton was quick to point out that the authors who were capturing all of the attention were of Ashkenazi descent. Th ere was no one in this growing list of writers, she argued, who was creating from a Mizrahi or even a Sephardic sensibility. What is more, and ironically enough, most of America’s fi rst Jews, as well as their representatives in the arts and media, were Sephardic. Setton explained to me that if Jews were still marginal voices in America, then she was part of a community that felt marginalized within that margin. I re- sponded by inviting her to express her voice in the form of an interview. She agreed, and in early 2008 we began an engaging e-mail conversation that grew from a discussion of Sephardic authors to a full-blown exploration of her own work and aesthetics. -
Rich Yeast Doughs
9 RICH YEAST DOUGHS AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Produce simple sweet doughs. 2. Produce laminated yeast doughs. 3. Make up a variety of products using sweet doughs, laminated doughs, and sweet-dough fillings and toppings. THIS CHAPTER COMPLETES the study of yeast doughs with a survey of the most important rich yeast doughs. As explained in Chapter 6, rich doughs are those with higher proportions of fat and, sometimes, sugar and eggs as well. Simple sweet-roll doughs are the easiest of these products to handle. Even these, however, require care, as they are usually softer and stickier than bread doughs. Because their gluten structure is not as strong as that of lean doughs, more care must be taken in proofing and baking sweet dough products. Laminated doughs, such as those for Danish pastries and croissants, are especially rich in fat because they consist of layers of butter between layers of dough. Like other sweet doughs, these yeast-leavened doughs are often the responsibility of 181 Gisslen-c09.indd 181 3/22/2016 4:35:38 PM 182 CHAPTER 9 RICH YEAST DOUGHS the pastry chef rather than the bread baker. Considerable practice and skill are required for the makeup of fine Danish products. As in Chapter 7, the dough formulas and makeup techniques covered in this chapter are given in separate sections because each dough can be made up into a great many items. This chapter also includes a selection of fillings and toppings suitable for rich yeast-dough products. Review Chapters 6, 7, and 8 with respect to the basic mixing methods and other produc- tion procedures for yeast doughs. -
79-2C8-A72-45-Msuspcsbs Occi Wheelingmi42.Pdf
The basis of these recipes is OCCIDENT SPECIAL PATENT FLOUR. Occident, because of its unusual purity and strength, absorbs more liquid than any other flour. Scant cups of Occi- dent equal full cups of other flour. Always measure Occident Flour after sifting. BREADS Ingredients For Bread-Making select only the Best Materials. Measurements All measurements given in Occident Recipes are level. Flour should always be sifted before measuirng. 4 cups Occident Flour = 1 pound 3 teaspoons = 1 tablespoon 2 cups = 1 pint 16 tablespoons = 1 cup 4 cups = 1 quart Bread Difficulties 1. Too porous—Over rising. 2. Cracked top or sides—Uneven heat. 3. Sour bread—Too long a period of fermentation. 4. Heavy streaks—Too short a period of fermenta- tion. Poorly mixed. 5. Too light a bread—Over rising or oven not hot enough to set dough and stop the rising. 6. Greyish white bread—Poor quality of flour. 7. Heavy bread—Insufficient time for rising. 8. Poor flavor—Poor quality of ingredients. Im- proper cooling and storing. 9. Crumbly, dry bread—Too much flour or dried out in baking. 10. Crust too thick—Baked too slow and too long. 11. Soggy bread—Too much liquid in proportion to flour. Insufficient rising. Not well baked. Standard for Bread External appearance—evenly rounded on top—smooth unbroken crust, uniform golden brown color, Crust—crisp, tender, of even thickness—to J4 inch thick. Crumb—creamy white with a satiny luster, fine even grain, elastic to touch, thoroughly baked, moist, and flavor like that of chewing wheat. WHITE BREAD [Straight Dough Method] (4 loaves) About 12 cups OCCIDENT Flour (sifted) 4 cups liquid (water, or 1 V2 tablespoons salt water and milk) 1 compressed yeast cake 1 '/4 tablespoons shortening dissolved in '/j CUP luke- 2 Vl tablespoons sugar warm water Add dissolved yeast, sugar and salt to lukewarm liquid.