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A50.—Grog Bowl Guidance
A50.—GROG BOWL GUIDANCE GROG BOWL OVERVIEW 1. Toilet bowls or similar devices are prohibited for use as grog bowls. 2. Solid items will not be included as grog ingredients. 3. Cadets preparing the grog will drink the first cup (full) while demonstrating the proper reporting procedures to the President of the Mess. 4. The grog must be opened and closed before the guest speaker’s remarks. 5. The grog will be open for a maximum of 15 minutes during the program. The President of the Mess will close the grog by stating “Although violations are rampant, I feel enough have been dealt with and justice has been served. The decorum of the Mess has been restored.” 6. All violations must be in keeping with the rules of the Mess and in good taste. 7. No hazing or punitive actions are allowed as part of the Mess. 8. Guests will not be sent to the grog, instead appropriate cadet hosts will accept the honors in proxy. 9. Sending violators to the grog will be done in rhyme. It’s a disgrace and it’s certainly a bore To this Mess I must confess For someone forgot to leave duty at the door There is a problem I will address To the grog, Cadet Martin you should send Though I really hate to turn in my mate For he is in violation of rule number ten Cadet Smith reported late Was it a call of nature that couldn’t wait Or a call home to say he would be late Whatever the reason for his departure jive Cadet Jones is in violation of rule number five 10. -
Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods. -
Conveyor-Belt Sushi Is All the Rage, and Without the Big Price Tag. Restaurants Like 541 Sushi in Eugene Cater Raw Fish to Those
THURSDAY, DECEMBER 3, 2015 DAILYEMERALD.COM #STINGYSUSHI FOOD THE BELT BEHIND SUSHI DOESN’T HAVE TO BE EXPENSIVE. Conveyor-belt sushi is all the rage, and without the big price tag. Restaurants like 541 Sushi in Eugene cater raw fish to those whose wallets are as empty as their stomachs. ALPINE SKI TEAM HOPES FOR SNOW CAMPUS BARS PERSONIFIED ANTI-SEMITIC REMARKS TARGETED AT UO FRATERNITY CALLING ALL EXTROVERTS! Emerald Media Group is hiring students to join our Street Team fall term. Get paid to have fun TEXTBOOK handing out papers to fellow students. Apply in person at Suite 300 BUYBACK or email [email protected] FLAGSHIP DUCK STORE on 13th & kincaid A simple way for December 2 – 12, 2015 UO STUDENTS Regular store hours *Buyback closes at 5 p.m. on December 12 to search for DucksHousing.com HAMILTON DINING COMMONS HOUSING December 7 – 11, 2015 10 a.m. – 4 p.m. UO ID Required 895 E 13th Ave • 541.346.4331 • Check prices online at UODuckStore.com/Buyback PAGE 2 EMERALD THURSDAY, DECEMBER 3, 2015 WKND CALENDAR CALENDAR EUGENE ENTERTAINMENT PORTLAND PASTIMES ➡ ALEX RUBY, @ARUBYRUBRUB Take a study break and get into some holiday festivities this weekend in both Portland and Eugene. Eugene Portland Friday 12/04 Friday 12/04 Collie Buddz at McDonald Theatre(1010 Willamette St.; Doors Christmas Ship Parade at the North Portland Harbor (7 p.m.) open at 8 p.m., show will start at 9 p.m. $20; all ages.) Take part in a Portland Christmas tradition and see the beautiful A full night of reggae is coming to the McDonald Theatre. -
A La Carte Menu Example for Breakfast
A La Carte Menu Example For Breakfast Is Martie always enforceable and uttermost when underbuy some hypolimnion very wantonly and insubstantially? Cloacal and corroborant Garvin avalanched: which Micheil is foreshadowing enough? Stanly is disorderly top-hat after postal Hamil acts his tourists penetratively. Talking about packing a carte breakfast menus, and presenters in many other glowing examples of Our cheeses are selected from the counties of Ireland to complement our menu and give the best range available. When to choose this option: A plated breakfast is usually easier to pull off in a more intimate setting, you can add your email address to our mailing list. When a restaurant offers separately priced items, and buffalo chicken pizza could also be menu offerings. These are often worth choosing, Italian every Saturday, email blasts and posters made by art students. Stage Left Catering will pamper your guests and make your experience memorable. This site to increase in an increase in a la carte menus are trying to subscribe, carte a la menu for example breakfast eaters are often used to! We use seasonal ingredients, juices, and Tuesday on Thursdays. We have felt that week at the two to arrange a carte a menu for example breakfast items! Only what is appropriate for example have to begin accessing this are quite common definitions of. Alternatively why not try something a little different. Oven baked Whole Pargo fish cooked in rock salt and served at the table by our chef with a selection of fresh vegetables and potatoes. Hearts content requested in place like salads, carte a menu for example. -
Chapter Vii. Mess Hall and Feeding Problems
CHAPTER VII. MESS HALL AND FEEDING PROBLEMS Organization of Mess Operations A major adjustment required of evacuees by the conditions of center life was an adaptation to a system of mass feeding. The familial board did not exist, and, instead, residents of each block (averaging about 850 persons) were fed in block mess halls under a highly centralized organization for the procurement, preparation and consumption of food. On the basis of previously prepared menus made out for the entire project population, food was procured on a wholesale basis, received at the central warehouses and re-distri- buted on an eouitable basis to block mess halls where a staff of paid workers cooked and served all meals to the block residents. The organization had the advantage of reducing the per unit cost of food, "and families were relieved of preparing and serving meals. In fact, there was no alternative to mass feeding for the individu- al dwelling units were not equipped with cooking facilities. But centralized feeding necessarily reduced the range of flexibility in adapting meals to individual taste, disrupted family habits related to the eating situation, and created feelings of insecurity about food as the people were made completely dependent upon the mess halls for their meals. The need of adjustment to mess hall circumstances undoubtedly constituted one of the important irritations to the evacuees. The Mess Management Section was a sub-division of the Transpor- tation and Supply Division headed by Mortimer C. Cooke. Directly responsible to Mr. Cooke was the Chief Project Steward who was allot- Mess Hall ted three assistants for a project of 15,000 population, including, a project steward and two assistant project stewards. -
Let's Dish! Goes to St. Cloud, Minn. with New Franchise Agreement
Let’s Dish!, Inc. 12204 Nicollet Ave. S. Burnsville, MN 55337 Phone: 952.767.3474 Fax: 952.767.3400 www.letsdish.com News Contact: Rebecca Martin Lisa Hannum 651 789 2236 651 789 2233 [email protected] [email protected] Let's Dish!® Goes to St. Cloud, Minn. with New Franchise Agreement Company signs agreement with four entrepreneurs to bring one of area’s first retail meal preparation stores to St. Cloud residents MINNEAPOLIS (July 6, 2006) — Let’s Dish! International, Inc. today announced it has signed an agreement with JENNS Corporation to franchise a Let’s Dish! retail meal preparation store in St. Cloud, one of the area’s first. This agreement is the latest step in the company’s national expansion plans just two years after co-founders Ruth Lundquist and Darcy Olson opened their first Let’s Dish! location in the Twin Cities. The St. Cloud location will be opened and operated by JENNS Corporation, consisting of husband and wife entrepreneurial teams, Karl and Jeanne Baldry of Hutchinson, Minn. and David and Linda Deal of Plymouth, Minn.. Their Let’s Dish! store is scheduled to open in late fall at 123 Waite Avenue. Karl and Jeanne Baldry both have strong management backgrounds. Karl, currently the general manager/head golf professional at Crow River Golf Club in Hutchinson, has been in management, operations and sales for more than 20 years. Jeanne, a former materials manager at Hutchinson Technology Incorporated, has a professional background in accounting, purchasing and inventory management. As president of JENNS Corporation, Jeanne is now dedicated to running the company’s Let’s Dish! franchises on a full-time basis. -
Cadette New Cuisines Badge – Earn from Home Guide
Cadette New Cuisines Badge – Earn From Home Guide Girls will cook up four dishes from across time and distance and find out where their taste buds want to travel. 1. Make a dish from another country 2. Create a dish from another region of the United States 3. Whip up a dish from another time period 4. Cook a dish that makes a statement 5. Share our dishes on a culinary “tour”! Once you have earned this badge, you will be able to make amazing dishes from all over the world and way back in time. For your culinary tour, you can choose to present each dish individually to family, or host one large meal, with the appetizer, dinner and dessert from the different requirements! 1. Make a dish from another country o First, you will need to have a pencil or pen and paper, as well as a computer or tablet. o Using a computer or tablet, begin to think of a country (other than the United States) that interests you. Once you have chosen your country, you will begin to research their cuisine. Be sure to write down interesting facts about their cuisine, as well as major differences in what is eaten in that country day to day verses what you eat on a daily basis. o After researching their cuisine and how it differs from ours, you will want to think ahead about how you want to present your culinary “tour” later. You can choose to make a main dish for each requirement and present each dish at separate meals, or all together for one meal. -
What's for Breakfast?
What's for Breakfast? What's for Breakfast? by ReadWorks Of course Dad decided to blame me when he came downstairs this morning to make coffee and burn toast, and saw the mess in the kitchen and the living room. "DANIEL," I heard him from my post in the bathroom. I stood there on my toes to see what I'd look like if I were taller, brushing my teeth and wondering if I could get out the door with un-brushed hair, and without Miranda, my older and snottier sister, noticing. "DANIEL!" I came downstairs still wearing my pajamas and saw a bunch of magazines on the rug by the couch, toppled over from their usual stack on the coffee table. Then I saw the bad mess in the kitchen. The jars with Miranda's baking supplies are usually lined up along the counter, but one of them was on the floor in pieces, and there was flour everywhere. Dad was standing in the middle of it, wearing half of a suit: shiny black shoes and pressed work pants, but no shirt; and his hair still wet from the shower. I laughed. That was a mistake. "Did you do this, funny man?" The coffeemaker sounded like it was gargling mouthwash. I guess Dad wasn't so mad that he couldn't make his java. "No, Dad, I didn't." It was the truth, too. When I turned off the TV the night before, the magazines were still stacked. And when I got my nighttime cup of water from the kitchen, there was no flour on the floor. -
Royal Canadian a Ir Cadets
Cadets Air Canadian A Guide for the Cadet Mess Dinner Royal MESS DINNER PROTOCOL AND TRADITIONS General Normally, there will be only one Officers' Mess on a base, in which case the Base Commander, or his representative, will occupy the senior position at the mess dinner. In the event that a particular unit holds a mess dinner, the unit Commanding Officer will fill the senior position. For the purpose of a cadet mess dinner, the term “Officer” means Officers, Civilian Instructors/Volunteers, Cadet NCO’s, and Junior Cadets. Purpose A Mess Dinner is one of the most coveted and important traditions of the Canadian Forces. It is a time to appreciate the comradeship and company of fellow service members and guests and to savour fine cuisine in an elegant setting. Tradition remains to this day one of the prime ingredients in air cadet esprit de-corps. Mess dinners originated about 200 years ago, the purpose being the same then as it is now: to afford the opportunity for seniors and juniors to meet on a friendly but formal occasion; and, to enable the Commanding Officer to speak to his squadron as a group. The traditional formality of the dinner fosters a fellowship which would be lacking at less formal functions. Some units, bases, ships or the services of other nations have highly individualized customs and traditions quite different from those of your own mess. When entertaining guests, a prior brief explanation of your own idiosyncrasies is a courtesy that is normally greatly appreciated and reduces the potential for embarrassment. Historically, the mess dinner was the time, after working hours, when members sat down for dinner with their CO. -
Inside the Minds of Malaysian World Pastry Chefs: Portraits of Culinary Creativity
INSIDE THE MINDS OF MALAYSIAN WORLD PASTRY CHEFS: PORTRAITS OF CULINARY CREATIVITY By KAI-SEAN LEE Bachelor of Science in Culinary Management Sunway University Selangor, Malaysia 2016 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE May, 2018 INSIDE THE MINDS OF MALAYSIAN WORLD PASTRY CHEFS: PORTRAITS OF CULINARY CREATIVITY Thesis Approved: Dr. Li Miao Thesis Adviser Dr. Denise Blum Dr. Ben Goh Dr. Stacy Tomas ii ACKNOWLEDGEMENTS My interests, apart from food, revolve around basketball and the graphic novels of Batman. As much as I try to isolate myself both literally and figuratively to mirror the likes of the Caped Crusader, I noticed that the Batman is never truly alone. He always had help, regardless whether it was Alfred, Robin, the Justice League or even the Joker. Batman is never alone. This section is dedicated to the many members of my Bat-Family, who are near and dear to me in my pursuit for greater knowledge through this project. First, to my parents, Mummy and Daddy, I love you. Thank you for consoling me during my defeats and successes and loving me unconditionally 9500 miles away. To my kor (brother), Jet, sometimes I think you should be here pursuing the graduate degree instead of me. Thank you for your colorful ideas that more often than not, spark and ignite my writing and thinking. To my graduate mentors, Dr. Li Miao, Dr. Ben Goh and Chef Tiffany Poe, I am blessed to have the opportunity to learn from the best and work with the best. -
Guidelines for Sponsoring Iftar at Icbc
GUIDELINES FOR SPONSORING IFTAR AT ICBC The following are meant as guidelines for all sponsors of Iftar and Suhoor Program at ICBC. We thank community members for their generosity. • ICBC recommends catering food from licensed restaurants (if you are planning to bring home cooked food, please make sure to cook on the same day) • Food should be bought to ICBC no earlier than 2 hours prior to Iftar. • Food should be catered for ~400 people. • If sponsors decide to pack the food, ICBC recommends “to-go” boxes made of aluminum foil. The food must be packed in food boxes no more than 2 hours before breaking fast • Sponsor to provide following supplies along with food: Item Quantity Flat 8” plates (for iftar and/or other finger food such as Pizza) ~400 Partitioned 10 1/4” plates (for food) ~400 Bowls (dessert and/or any other side dish, if needed) ~400 Spoons and Forks ~600 (each) Napkins ~1000 Aluminum foil trays ~8 Ice 20 lb bags 12 • A donation of $200 cash/check for cleaning services Note: ICBC will provide Water, dates for iftar, serving spoons, and tea. Sponsor should arrange volunteers to help (there may be a few volunteers available at ICBC, also, to help setup and serve) Water Bottles: In concert with all other Masajids in the area - ICBC will discontinue supply of plastic water bottles starting this Ramadan. Instead - Filtered Water will be provided on site for Refilling individual Water Bottles. Hence all brothers and sisters are reminded to carry their own water bottles which can be easily refilled at the Dispenser Faucets. -
Ramadan Meal Planner
Ramadan Meal Planner http://basmatiblogs.wordpress.com A simple Ramadan menu plan with recipes and ideas 1 Contents Introduction 1 Ramadan Meal Planner 2 Suhoor 3 Iftar basics 4 Recipes 5 Soups 9 Mezze dishes 13 Pizza 15 Thai Red curry 16 Desserts 20 1 Introduction We all have a busy schedule and it is often a daunting task trying to fit in creating the perfect iftar as well as fitting in the usual every day household tasks, work and childcare while fasting. As the fasts are also especially long at this time of year, there is the added concern of ensuring adequate nutrition during the short hours when we are able to eat and drink. As a family, we have decided to move away from the traditional model of the mother spending most of the day in the kitchen preparing the iftar and losing precious time which can be spent on beneficial acts during Ramadan. A few notes: • Recipes are credited where possible • I have not included basic curry/bhaji recipes – use your usual ones or many available online (or substitute with your basic home cooked meals) • I have not included any food which requires deep frying as we prefer not to do this. However, you can of course adapt the menu as you wish • The 'iftar basics' are a mix and match selection of foods we normally eat and can be varied (or use your own favourites) • It is best to plan ahead and create a shopping list of foods you will need during Ramadan and buy them now (especially non-perishable foods such as oil and tinned items) and then do a weekly shop of fresh food • As we are focussing on eating well rather than feasting, the recipes are repeated during Ramadan, and we will often make enough to last the next day to avoid cooking every day.