POLUGAR REVIVAL English
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Subchapter A—Mandatory Meat Inspection
SUBCHAPTER AÐMANDATORY MEAT INSPECTION PART 301ÐDEFINITIONS make such article unfit for human food; Sec. (ii) If it is, in whole or in part, a raw 301.1 Meaning of terms. agricultural commodity and such com- 301.2 Definitions. modity bears or contains a pesticide AUTHORITY: 7 U.S.C. 450, 1901±1906; 21 U.S.C. chemical which is unsafe within the 601±695; 7 CFR 2.17, 2.55. meaning of section 408 of the Federal Food, Drug, and Cosmetic Act; § 301.1 Meaning of terms. (iii) If it bears or contains any food As used in this subchapter, unless additive which is unsafe within the otherwise required by the context, the meaning of section 409 of the Federal singular form shall also import the plu- Food, Drug, and Cosmetic Act; ral and the masculine form shall also (iv) If it bears or contains any color import the feminine, and vice versa. additive which is unsafe within the meaning of section 706 of the Federal [35 FR 15554, Oct. 3, 1970] Food, Drug, and Cosmetic Act: Pro- vided, That an article which is not § 301.2 Definitions. deemed adulterated under paragraphs As used in this subchapter, unless (aa)(2) (ii), (iii), or (iv) of this section otherwise required by the context, the shall nevertheless be deemed adulter- following terms shall be construed, re- ated if use of the pesticide chemical spectively, to mean: food additive, or color additive in or on (a) The Act. The Federal Meat Inspec- such article is prohibited by the regu- tion Act, as amended, (34 Stat. -
Salads and Cold Starters Soups Pasta and Risotto
g rub. SALADS AND COLD STARTERS Country style vegetable salad 230 850 with aromatic herbs and ripe tomatoes (dressing of your choice) Caesar salad with grilled chicken breast 350 1 150 Caesar salad with crab 350 2 300 Caesar salad with shrimps 350 1 250 Greek salad with goat cheese 270 1 150 Burrata with sweet tomatoes 270 1 300 California salad with king crab 200 3 150 (dressing of your choice) Seafood salad 280 2 650 Spring vegetables on ice 380 1 300 Broccoli with crayfsh 105 1 850 Tomatoes with avocado and caulifower anti-grill 160 700 Marbled beef tartare 165 1 500 Venison roast beef with artichokes 160 1 500 and parmesan SOUPS Borsch with garlic croutons and lard 400 1 050 Chicken soup with homemade noodles 390 750 Minestrone 350 750 Pike perch ukha 380 750 Sorrel soup with veal 350 1 050 PASTA AND RISOTTO Spaghetti Carbonara with Tambov ham 380 1 250 Linguine Pesto with broccoli 285 1 500 Penne Arrabbiata 310 800 Homemade pasta with octopus 400 1 500 and sea cucumber Risotto with asparagus and St John’s wort 250 1 350 Duck with mango and black rice 270 1 250 HOT STARTERS Spinach and ricotta ravioli 165 950 with sage butter sauce Barvikha burger 600 1 800 Three meat pelmeni 180 1 150 Club sandwich with french fries 340 1 150 (chicken/salmon) Tiger shrimps with wasabi sauce 120 1 300 and microgreens Foie gras with berries 160 2 950 and pomegranate fresh sauce MAIN DISHES Fish and seafood Smelt with potato puree 225 850 and tartar sauce Octopus with tomatoes and hummus 320 3 000 Birch dumplings with king crab 150 1 350 and charcoal -
12-In-1 Multi-Cooker Ka12mltcoka
12-IN-1 MULTI-COOKER KA12MLTCOKA Steamed Rice 150kcal/100g Method 1. Rinse the pearl rice, pour it into the cooking bowl and fill it with water to the mark “2”. 2. Choose the left or right pot and cover the lid; press “RICE” and wait until a beep is heard to signify that cooking is complete. Loosen the cooked rice with a scoop for a fluffier texture. Best paired with: Steamed Meat Pie with Chinese Water Chestnut and Fresh Black Mushrooms Braised Pork Trotters with Soybeans Ingredients Pearl rice: 2 cups Water: to the water mark “2” Millet Rice 150kcal/100g Method 1. Rinse the millet and rice, pour them into the cooking bowl and fill it with water to the mark “2”. 2. Choose the left or right pot and cover the lid; press “RICE” and wait until a beep is heard to signify that cooking is complete. Loosen the cooked millet and rice with a scoop for a fluffier texture. Best paired with: Fried Bitter Gourd Stuffed with Minced Meat Braised Pork Ribs with Long Beans Ingredients Millet: 1 cup Rice: 1 cup Water: to the water mark “2” Seasonings Oil: as required Chicken Drumstick and Mushroom Clay Pot Rice 130kcal/100g Method 1. Shred ginger, debone the drumstick, cut it into pieces and drain moisture with paper towel. Mix the seasonings with the chicken for 20 minutes. Cut the soaked mushrooms into pieces. 2. Rinse the rice, pour it into the cooking bowl and add water to the mark "2". 3. Place the chicken, mushrooms and ginger on top of the rice. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Global Seafood Cookbook *Recipe List Only*
GLOBAL SEAFOOD COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Global Seafood Cookbook. GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Appetizers & Salads Almejas a la Marinera (Spanish Clams in Marinara Sauce) Atherina (Greek Fried Smelts) Bara Lawr (Welsh Laver Bread) Blackbeard's Crab Cakes Clams Casino Codfish Balls Crab & Artichoke Dip Cracker Pirate Smear (Crab & Shrimp Dip) Easy Sushi Rolls Eggs Drumkilbo (eggs with lobster & shrimp) Fried Calamari (Squid) Gefilte Fish (Jewish Stuffed Fish) Herring Dip (Jewish) Hot Lobster Dip Inlagd Sill (Swedish Salted Herring) Lobster Salad Maine Clam Dip Marinated Anchovies (Basque) Old Bay Crab Cakes Oysters on the Half Shell Oysters Rockefeller Popcorn Shrimp Prawn Crackers Salade Basque (Basque Salad with Tuna) Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad) Salmagundi (Pirate Grand Salad) Selyodka Pod Shouboi (Russian Herring Salad) Shenanchie's Clam Dip Shenanchie's Sushi (Avocado & Shrimp) Shrimp Puffs Shrimp Salad Shrimpy Devils (deviled eggs with shrimp) Sledz w Smietanie (Polish Creamed Herring) Steamed Mussels Sushi Rice Taramasalata (Greek Fish Roe Dip) Tempura (Japanese Seafood & Vegetables) Tomates Monegasque (Monegasque Tomatoes with Tuna) Tuna Rice Cakes Uncle Pat's Crab Cocktail 2 GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare Entrees & Sides Almondine Sole Apelsinfisk (Swedish Orange Fish) Baked Mahi-Mahi Bar a la Monegasque -
Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State
World Journal of Food Science and Technology 2020; 4(2): 53-61 http://www.sciencepublishinggroup.com/j/wjfst doi: 10.11648/j.wjfst.20200402.16 ISSN: 2637-6016 (Print); ISSN: 2637-6024 (Online) Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State Oyet Gogomary Israel *, Achinewhu Simeon Chituru, Kiin-Kabari David Barine, Akusu Monday Ohwesiri Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria Email address: *Corresponding author To cite this article: Oyet Gogomary Israel, Achinewhu Simeon Chituru, Kiin-Kabari David Barine, Akusu Monday Ohwesiri. Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State. World Journal of Food Science and Technology . Vol. 4, No. 2, 2020, pp. 53-61. doi: 10.11648/j.wjfst.20200402.16 Received : March 25, 2020; Accepted : April 13, 2020; Published : April 30, 2020 Abstract: This study examined the interaction effect of seasonal variations and locations on the proximate compositions of vended street food in parts of Port Harcourt metropolis. The study was carried out using complete randomized block design in factorial experiment. Three (3) Factorials were used (with factor A as Season, B as Location and C as Street Vended foods). The experiment was conducted in dry and raining seasons along the 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). The Six Food products investigated were roasted plantain, fish, yam, suya, meat pie and doughnuts that were purchased from parts of Port Harcourt city respectively. -
The History and Culture of Eastern European Bread,How to Store
The History and Culture of Eastern European Bread You’ve had crusty French bread and Mediterranean flatbreads, but have you ever had bread from Eastern Europe? If you haven’t, you’re missing out on some hearty, delicious options. At NetCost Market, we pride ourselves on introducing our customers to new things, so please allow us to introduce you to Eastern European bread. Darnitsky was first baked in 1930s Leningrad. It’s known as “the black bread”, though the color is closer to grey. It contains a mix of rye and wheat flour, with zakvaska- leaven- instead of yeast. The best quality flour is not advised for Darnitsky, because it’s too soft and fine for such a hearty bread. Zavarnoy is made with a special zavarka, or brew. It originated in monasteries and is made with neither yeast nor leaven. It’s remarkable in that it stays fresh for a long time, and the malt in the recipe lends it a strange, delicate, sour sweet taste. Borodinsky is a Russian bread, much loved across the former Soviet Union. It’s rumored to have first been baked by nuns at a convent, on the very site where Russian and Napoleon’s army fought the Battle of Borodino in 1812. Another story has it first appearing on the scene in 1920s Moscow. Whatever the origin story, the recipe for modern Borodinsky bread was approved at Moscow’s head bakery in 1933. This bread is a special, scalded rye bread, made with flour, yeast, rye malt, molasses, and coriander. It has a unique, sweet flavor and aroma. -
PRODUCTS PRESENTATION 2015 PROFILE of the COMPANY PJSC «CONCERN Name: Public Joint Stock Company “Concern Khlibprom” KHLIBPROM»
PRODUCTS PRESENTATION 2015 PROFILE OF THE COMPANY PJSC «CONCERN Name: Public Joint Stock company “Concern Khlibprom” KHLIBPROM» Legal form: private Year of foundation: 2003 Number of employees: 3500 Annual turnover in Euro: 38.915.000 € Core business activity: production of bread, bakery and confectionary products 8 processing plants located in Lviv and Vinnytsya regions 5,9 % share of Ukrainian bread market SEMI-FINISHED BAKERY PRODUCTS FACTORY PRODUCTION PROCESS/CAPACITY Semi-finished Bakery Products Factory of PJSC Concern Khlibprom is A unique bread-baking plant of European standard in Ukraine in view of equipment, having three fully-automatic high-technology lines by world’s leading producers. Launch of fully-automatic plant being unique in Ukraine took place in 2010. In September,2010, PJSC Concern Khlibprom introduced and certified the Food Safety Management System at plant complying with HACCP principles and requirements of ISO 22000: 2005 international standarts. The Enterprise specializes in the manufacture of semi-finished bakery products and products of high degree of fabrication (ready to bake goods). The production process fully eliminates the influence of human factor on quality of products, while the functions of employees are reduced to launch of the lines and control over the screen indications. Modern equipment is characterized by the greatest possible capacities of range of goods. Average daily capacity of production unit makes up16 tons or 360 thousand loaves a day. QUALITY CONTROL • PJSC “Concern Khlibprom” has a certified laboratory for quality test control of incoming raw materials • All contracts for raw materials supply include PJSC “Concern Khlibprom” specifications with stated quality requirements • When the lot of raw materials arrive at plant, our laboratory makes tests of organoleptic and bacteriological features from randomly chosen samples from the lot and checks them on Specification features conformity. -
The Magic Swan Geese a Russian Folk-Tale by Alexander Nikolaevich Afanasyev Retold by Elizabeth Falcón
Stories for Scamps Presents Activities for Scamps based on The Magic Swan Geese A Russian Folk-tale by Alexander Nikolaevich Afanasyev Retold by Elizabeth Falcón After you listen to the story, “The Magic Swan Geese” check out the activities below. There’s something for your inner everyone—the artist, the botanist, the baker, the biologist...Click on the one you are most interested in, or try them all! Activities for the... Artist: Origami Swans Baker: A Recipe for Russian Rye Bread (Borodinsky bread) Biologist: What exactly is a swan goose? Botanist: The Wild Apples of Kazakhstan Mathematician: How many swan geese would it take to carry off your little brother? Philosopher: Questions to ponder Extra Curious: Sources & further reading The Scoundrel and Scamp Theatre 2020 Stories for Scamps: Activities for The Magic Swan Geese 1 For the Artist: Origami Swans Supplies: 1 sheet of origami (or any square) paper. Start with the color or pattern you want your swan to be face down on the table. Step 1: Fold your paper in half diagonally to make a triangle. Step 2: Unfold your paper (pattern side still down). Step 3: Fold both sides from the point toward the center to make a kite shape, as shown. Step 4: Flip the paper over, so that the pattern side is on top and the folds you just made are face down. Step 5: Make another kite fold on this side, same as before, folding both sides to the center. Step 6: Fold the kite tail up to meet the point at the other end. -
Cultural Eating Patterns of Germany Erika Gaye, Erin Nargi, Staci Owens, Mitchell Remond Geography Geographic Overview
Cultural Eating Patterns of Germany Erika Gaye, Erin Nargi, Staci Owens, Mitchell Remond Geography Geographic Overview: ● Located in west-central Europe ● Surrounded by France, Netherlands, Belgium, and Luxembourg to the West; Switzerland and Austria to the South; Poland and Czech Republic to the East and Denmark to the North ● Diverse landscape : ○ Plains ○ Valleys ○ Marshland ○ Wooded forests ○ Mountains ○ Sea towns Historical Overview Early History ● Hops grown in N. Germany during 13th century ● 16th century - Brewing beer became popular ○ Brewed in accordance with Deutsche Reinheitsgebot - German Law of Purity ■ Water, hops, malt ● 17th century - Potato introduced by King Frederick II ○ Staple food in modern Germany World War I ● Outbreak of war in 1914 ○ Decreased imports - blockaded ports ○ Less men farming; needed for war effort ● Introduction of rationing ○ Most food went to individuals contributing to war effort ○ Potatoes were main source of food ■ Eventually reduced to eating swedes (Cattle Fodder) World War II ● Outbreak of war in 1939 ● Volkornbrot - dark wholemeal bread ○ Bran and germ kept in flour ■ Couldn’t be processed during war ○ Pumpernickel bread = most popular ● Rationing continued ○ Even more strict than WWI ○ Military took most ○ Farmers would under report to keep more for themselves Division ● After losing WWII, Germany’s culture was divided (1949) ○ East Germany vs. West Germany ○ Berlin Wall goes up in 1961 ● Division brought the emergence of different cooking styles ○ East Germany (German Democratic Republic) -
Russian National Cuisine: a View from Outside
International Journal of Innovation and Research in Educational Sciences Volume 6, Issue 2, ISSN (Online) : 2349–5219 Russian National Cuisine: A View from Outside Natalya V. Kravchenko Lomonosov Moscow State University, Russia. Date of publication (dd/mm/yyyy): 14/03/2019 Abstract – The article tackles the issue of how Russian national cuisine is perceived by foreigners. It compares Russians’ beliefs about their own national cuisine with foreigners’ observations about it and some encyclopedic facts about a number of “traditional” Russian dishes. As a research method, the cross-cultural comparison is used. As a result, it proves that some Russian dishes are not so Russian in origin and states that foreigners often find the taste of these dishes unusual. So, it may be challenging for representatives of one culture to adjust to another national cuisine. Keywords – Cultural Anthropology, Foreigners’ Travel-Notes and Observations, National Cuisines and Russian National Cuisine. I. INTRODUCTION Nowadays we live in a global world or so called “global village” connected with each other by different means of transport and communication. It’s becoming incredibly easy to explore other nations and cultures either by travelling or by using social media. It has resulted in such branches of humanities as cross-cultural studies and cultural anthropology being on peak of their demand. Here I would like to pay special attention to cultural anthropology. As a branch of academia it tackles the issue of a person’s cultural development including all knowledge from Humanities. (1) In this paper I will stick to a relatively new field of cultural anthropology called history of everyday life culture. -
Basic Pastry
“Essential Tips and Techniques in Baking and Pastry Making for Beginners” Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients Understanding Basic Baking Principles What is Formulation and How its work? Technical Aspect (Method, Technical Terms, Equipment) Trouble Shooting Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Flour WHEAT FLOUR IS the most important ingredient in the bakeshop. It provides bulk and structure to most of the baker’s products, including breads, cakes, cookies, and pastries. Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Sugar SUGARS OR SWEETENING agents have the following purposes in baking: ## They add sweetness and flavour. ## They create tenderness and fineness of texture, partly by weakening the gluten structure. ## They give crust colour. ## They increase keeping qualities by retaining moisture. ## They act as creaming agents with fats and as foaming agents with eggs. ## They provide food for yeast. Isomalt Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Fat THE MAJOR FUNCTIONS of fats in baked items are: 1) To add moistness and richness. 2) To increase keeping quality. 3) To add flavour. 4) To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough, and similar products. Many fats are available to the baker. Each has distinctive properties that make it suitable for different purposes. Among the properties a baker must consider when selecting a fat for a specific use are its melting point, its softness or hardness at different temperatures, its flavour, and its ability to form emulsions Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Eggs Eggs perform the following functions in baking: 1.