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Catering Price List 2020 – 2021
CATERING PRICE LIST 2020 – 2021 Contents Introduction Introduction 2 Porrelli was established by Gerardo Porrelli in 1925 when he immigrated to Scotland from San Biagio in Southern Terms of Business 3 Italy. He settled in Paisley with his family and began to produce delicious ice cream using traditional recipes Delicious Sundae Suggestions 4 brought from his homeland. Catering Range 5 Over 95 years on Porrelli is still very much a family business. The current Managing Director Enzo Durante is Napoli Scooping Range 6 the grandson of the founder Gerardo and he is supported Cones, Wafers & Toppings by his wife Ines and daughter Serena. Together they lead 8 a very passionate team that is committed to delivering Fabbri Range, Packaging & Accessories 9 quality and service that has seen generations of people across Scotland enjoy Porrelli Ice Cream. ‘Porrelli Gelateria’ 10 In January 2008 Porrelli moved production of their high Retail Range, Slush & UHT/Fresh Mix 11 quality Italian style ice cream to their state of the art ice cream factory. Upgraded equipment and processes has Coffee shop Range 12 increased capacity to over 6000 litres of delicious ice cream every day. Cheesecakes & Gluten Free Range 13 It is this secret family recipe that have been handed Cakes & Gateaux 14 down through the family over the years that has helped Porrelli to win numerous industry awards. And these in Bindi Desserts & Hot Puddings 15 turn have helped to establish the brand as being trusted and respected for its quality throughout the catering trade, Freezer to Table Range 16 frozen wholesalers, cash & carries and multiple retailers including JS Sainsbury’s and Asda. -
Oysters,Shrimps,Mussels
Taman Mahsuri Christmas Eve Buffet Dinner 24 and 31 Eve December 2018 Cold Presentation Seafood on Ice Prawn, NZ Mussel, Fresh Oyster, Green lips Mussels, Pacific Prawns Sauces: Cocktail, Tabasco, Lemon Wedges, Wasabi Mayo Cold Cut Smoked Salmon, Smoked Oyster, Smoked Beef Pepperoni, Beef Salami Turkey Breast, Paprika Chicken Terrine Smoked seafood counter offering an array of: Smoked trout, Salmon, Tuna, Tenggiri, Seafood Sausages, Herring Charcuteries Counter Offering an Array of: Home Made Assortment of Pate, Terrine, Assortment of Composed Salads Lamb Salad with Fennel & Mint Vinaigrette and Lemon Grass Roast turkey in pineapple boat salad with lemon honey Asparagus with Marinated Goat Cheese Grilled calamari with black bean vinaigrette & mushrooms Smoked tuna with lotus root & lemon vinaigrette Grilled Portobello and wild forest mushroom salad with basil oil New potato salad with shredded roast duck and Cumin Seed Dressing Salad of Mesclun mix Create your own Caesar Salad with dressing and condiments Sauces and Dressing Thousand Islands, Tomato Coriander, Caesar, Honey Mustard, Thai Chili, Sun dried Tomato Mayo Condiments Sun dried Tomato, Shaved Parmigianino Romano Cheese, Feta Cheese, Anchovy, Bread Crouton, Garlic Confit, Kalamata Olives, Provencal Green Olives and Lemon Wedge Apricot, Prune, Figs, Walnut, Almond Flakes, Hazelnut, Pine nuts In Shooter Glass Caesar salad with Kataifi prawn, sundried tomato, pecorino Romano and light dressing Smoked wild duck breast with berries compote Cauliflower, potato infused with white truffle -
UITGEBREIDE KOOKBOEKEN-INDEX KOKEN MET KARIN (Versie 3, Oktober 2020)
UITGEBREIDE KOOKBOEKEN-INDEX KOKEN MET KARIN (versie 3, oktober 2020) KmK HK BmK DVT Fr ZPZ1 (t/m 5e druk) ZPZ1 (v/a 6e druk) ZPZ2 GZPZ DMK HO (t/m 7e druk) HO (v/a 8e druk) Slim Slim (v/a 5e druk) In dit overzicht kun je zoeken naar alle recepten uit bovenstaande kookboeken. Elk boek heeft een verkorte titel gekregen (in het rood). Bij boeken die verschillende uitvoeringen hebben, kan de paginanummering iets verschillend zijn. In dat geval staan beide pagina-opties vermeld met een schuine streep ertussen. Recepten die ook voorkomen in een verzamelbundel hebben een extra notering. Voorbeeld: Aardappelpuree [V] ZPZ1-42/46, GZPZ/DMK-50 Dit recept staat in de oude editie van Zonder Pakjes & Zakjes (die met de deegroller) op pagina 42, in de nieuwe editie (zonder deegroller) op pagina 46. Het staat ook in de verzamelbundel Het grote zonder pakjes & zakjes kookboek (dat in de nieuwe uitvoering De Makkelijke Keuken heet), op pagina 50. -
Bakery Packet
Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week. -
Modernizing the Classics MODERNIZING the CLASSICS EVERYTHING OLD IS NEW AGAIN
PASTRY ARTS modernizing the classics MODERNIZING THE CLASSICS EVERYTHING OLD IS NEW AGAIN. BY ROBERT WEMISCHNER Ask any pastry chef worth his or her salt about the origins of their present-day creations, and EQUIPMENT the answer undoubtedly will point in the direction of the classics, whether European or American. The message in modern pastry seems to be this: To go forward, one has to go back to do the Innovation on the equipment side for pastry chefs often drives research before deconstructing what has been standard practice for perhaps centuries. Thoughtful new ways of thinking about the and inventive pastry chefs are asking questions and yielding new answers and solutions with classics. In the realm of molds for mousses and other soft delicious results. mixtures and perforated tart rings, in particular, there have been game-changing additions MILLE-FEUILLE to the batterie de cuisine. Yann Couvreur is owner of Patisserie Yann Couvreur in Paris. “I do not like to think that even • Silikomart (www.silikomart.com) the classics should remain unchanged for ever and ever,” he says. “It is true that pastry is built on offers an extensive line of sleek precision of measurements and execution, but once those basics are learned and respected, pastry freezable molds with fresh contemporary shapes. chefs can be bold in interpreting the classics. “Creativity has no boundaries, and this is no less true in the field of pastry than in other • De Buyer’s (www.deBuyer.com) perforated tart molds lend artistic endeavors.” a modern, lightly stippled Taking the mille-feuille a step beyond its classical beginnings, Couvreur opts for a kouign exterior to tarts. -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are. -
Reception & Event Menu
RECEPTION & EVENT MENU With the deepest respect for the rousing natural beauty and bounty of the island, our event offerings celebrate craftsmanship and authenticity— cornerstones of the Park Hyatt culinary experience. As masters of detail, we devoutly believe that dining is an art, offering unique Opportunities for innovation, enrichment, sumptuous stimulation and the exhibition of creativity and flair. We invite you to embark on a culinary journey, which is ever mindful of Hyatt’s philosophy of food Thoughtfully sourced and carefully served. Menus should be finalized by a minimum of twenty days prior to your event. Any changes requested after that time will be based on Chef Selection. CONTINENTAL BREAKFAST $38.00 + 22% Table set-up │ Price based per person Minimum 10 guest maximum 200 guests │ All pricing reflects 90 minutes of continuous service BREAKFAST CHEESE & CHARCUTERIE FRESH FRUIT & YOGURT FRUIT JUICES Selection of two Selection of two Chef Selection of Charcuterie and Artisan Cheeses Seasonal Sliced Fruit Orange Grapefruit Served with House-made Pickles, Chutney & Seasonal Whole Fruits Bread Sticks Apple Passion Fruit Cut Fruit Salad with Orange Dressing Pineapple Mango Organic Low Fat Yogurt, Nevis Farmed Honey Guava Tomato The Breakfast Parfait – Coconut, Chia Seed, Mango PASTRIES & BREAD Yogurt & Pistachio A Mixed Selection of House-made Breads Including: CEREALS Homemade Vanilla Yogurt, Berry Compote Selection of three Muffins, Bagels, Danishes, Croissants, Sliced Breads Corn Flakes Your choice of Flavored Yogurt: Served -
Paul Lafayet Mooncake Proposal (Year 2016)
Un moment de convivialité Mooncake Gift Box 凝綴中秋月餅禮盒 CONFIDENTIAL Last updated: 14 Jul, 2016 While we blend together the French delicacies and Un moment de convivialité traditional Asian mooncakes… 凝綴 中秋 . 當法式精緻甜點 遇上中式傳統月餅…… For many years, both Eastern and Western countries have been contriving for exquisite food dishes. As we combine different culinary traditions, Paul Lafayet here offers creative Hong Kong delicacies by reinterpreting traditional mooncake favorites with Western flavors and ingredients. This fusion embellishment symbolizes the gem of both Chinese traditional spirit and French amour. Paul Lafayet delicately produce special edition of mooncake collection this fall, to provide you and your loved ones a touch of French elements on the festive day. 法國和中國的飲食文化源遠流長， 對美食同樣十分講究。當法式甜點工藝與中式節 慶美饌相遇，製作出的不僅是食材與口感同步昇 華的法式月餅，更是象徵中國傳統精神與法式感 性浪漫結合的完美結晶。 Paul Lafayet 糅合中法的優良特質，精心研製 出中秋限定法式月餅，為您與摯愛的中秋添上 點點法式氣氛。 2 Key Highlights Product name: Un moment de convivialité mooncake box | 凝綴中秋月餅禮盒 No. of pieces per box: Four (Earl Grey Chestnut, Matcha Praline, Caramel, Lemon) Standard Price: HKD 320 What’s New: • First ever mooncake on using Financier as cake base • New Flavors: Matcha Praline and Caramel • Individual packaging 3 Mooncake Flavors NEW NEW Caramel Lemon Matcha Praline Earl Grey Chestnut 香脆焦糖 清新檸檬 抹茶榛子 栗子伯爵茶 Places of Origins of the main ingredients: 主要成份產地來源: Praline: Choicest Milk Chocolate and hazelnuts from Gianduja, France 果仁：從Gianduja上等牛奶巧克力和榛子和 Chestnut Paste: French imported Chestnut paste. 法國進口的栗子醬 Matcha: Tea leaves are -
San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | P: 650.589.5784 | F: 650.589.5729 |
Below is a list of all the educational videos you will have unlimited access with SFBI videos: To reach The Advance Bread and Pastry Companion Videos, visit www.sfbi.com. 1: Preferments 1.1 Comparison of Poolish 1.2 Comparison of Sponge 2: Dough Mixing 2.1 Short Mix 2.2 Improved Mix 2.3 Intensive Mix 2.4 Double Hydration 2.5 Basic Autolyse 2.6 Autolyse with Liquid Preferments 2.7 Autolyse with Stiff Preferments 2.8 Mixing Sourdough Rye 2.9 Mixing 100 Percent Rye 2.10 Mixing 100 Percent Whole Grain 2.11 Sprouted Wheat 2.12 Sprouted Wheat Mixing Dough 2.13 Comparison of Mixes 3: Dough Folding 3.1 Folding in Tub 3.2 Folding on Bench 4: Preshaping 4.1 Preshape Baguette 4.2 Preshape Boule 5: Shaping Basic Shapes 5.1 Shape Baguette 5.2 Shape Batard 5.3 Shape Boule 5.4 Seed Garnish San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | p: 650.589.5784 | f: 650.589.5729 | www.sfbi.com 6: Shaping Rolls 6.1 Shape Roll 6.2 Shape Kaiser Stamp 6.3 Shape Single Knot 6.4 Shape Double Knot 6.5 Shape Twist 7: Bagels 7.1 Shape Bagels 7.2 Boiling and Seeding Bagels 8: Pretzels 8.1 Shape Pretzels 8.2 Dipping and Panning Pretzels 9: Shaping Braided Breads 9.1 Shape 2 Braids 9.2 Shape 3 Braids 9.3 Shape 4 Braids 9.4 Shape 6 Braids 10: Shaping Pan Bread 10.1 Shape Pan Bread Batard 10.2 Shape Pan Bread 3 Boules 10.3 Shape Pan Bread Twist 11: Shaping Specialty Breads 11.1 Shape Rye and Score 11.2 Shape Corn Bread 11.3 Shape Crown 11.4 Shape Fougasse 11.5 Shape Pain de Beaucaire 11.6 Shape Roasted Potato Bread 11.7 Shape Pear Buckwheat -
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. -
Wedding Cake Options
Wedding Cake Options Created by our Pastry Chef, Jimmy MacMillan THE MADISON THE MICHIGAN Plated with Raspberry Coulis and Plated with Raspberry Coulis and Chocolate Wand Chocolate Wand Cake Cake Devils Food Cake Harlequin Chocolate Caramel Mousse White and Dark Chocolate Mousse, Meringue Center Grand Marnier Chiffon White Chocolate Mousse and Raspberries Tropical Vanilla Chiffon with Passion Fruit, Lemon Chiffon Mango and Pineapple Lemon Cream and Blackberries Chocolate and Vanilla Marble Vanilla Chiffon White or Dark Chocolate Mousse Whipped Cream or White Chocolate Mousse Alternating Layers of Flavors and Filling Icing Italian Butter Cream or Rolled Fondant Icing Design Italian Butter Cream Floating Branch – Swiss Pearl Dot Or Rolled Fondant Freshly Brewed Coffee and Decaffeinated Marbled, Draped or Shaped Coffee, Premium Tea Selection by “T” Design THE MONROE Custom Designed to your Vision Plated with Raspberry Coulis and Chocolate Wand Cake CAKE ENHANCEMENTS Carrot Cake with Cream Cheese Filling Seasonal Berry Bundle Red Velvet Cake with Cream Cheese Filling Scoop of Ice Cream or Sorbet Chocolate Decadence Cake Chocolate Fudge and Raspberries Tuile Basket with Ice Cream or Sorbet Icing Tuile Basket of Seasonal Berries Italian Butter Cream or Rolled Fondant Design Mini Macaroon Floating Orchid, Fondant Ribbons, Modern Dots Chocolate Dipped Strawberry University Club of Chicago All Prices are Subject to a 22% Service Charge and Applicable Sales Tax. Prices Subject to Change without Notice. edding Specialty Sweet Stations W (50 Guest -
DARI DAPUR BONDA Menu Ramadan 2018
DARI DAPUR BONDA Menu Ramadan 2018 MENU 1 Pak Ngah - Ulam-Ulaman Pucuk Paku, Ubi, Ulam Raja, Ceylon, Pegaga, Timun, Tomato, Kubis, Terung, Jantung Pisang, Kacang Panjang and Kacang Botol Sambal-Sambal Melayu Sambal Belacan, Tempoyak, Cili Kicap, Budu, Cencaluk, Air Asam, Tomato Sauce, Chili Sauce, Sambal Cili Hijau, Sambal Cili Merah, Sambal Nenas, Sambal Manga Pak Andak – Pembuka Selera Gado-Gado Dengan Kuah Kacang / Rojak Pasembur Kerabu Pucuk Paku, Kerabu Daging Salai Bakar Kerabu Manga Ikan Bilis Acar Buah Telur Masin, Ikan Masin, Tenggiri, Sepat, Gelama Dan Pari Keropok Keropok Ikan, Keropok Udang, Keropok Sotong, Keropok Malinjo, Keropok Sayur & Papadom Pak Cik- Salad Bar Assorted Garden Green Lettuce with Dressing and Condiments German Potato Salad, Coleslaw & Tuna Pasta Assorted Cheese, Crackers, Dried Fruit and Nuts Pak Usu – Segar dari Lautan Prawn, Bamboo Clam, Green Mussel & Oyster Lemon Wedges, Tabasco, Plum Sauce & Goma Sauce Jajahan Dari Timur - Japanese - Action Stall Assorted Sushi, Maki Roll & Sashimi - Maguro, Salmon Trout & Octopus Pickle Ginger, Shoyu, Wasabi Jajahan Dari Timur -Teppanyaki Prawn & Chicken with Vegetables Pak Ateh -Soup Sup Tulang Rusuk Cream of Pumkin Soup Assorted Bread & Butter Ah Seng - Itik & Ayam - Action Stall Ayam Panggang & Itik Panggang Nasi Ayam & Sup Ayam Chili, Kicap, Halia & Timun Mak Usu - Noodles Counter -Action Stall Mee Rebus, Clear Chicken Soup & Nonya Curry Laksa Dim Sum Assorted Dim Sum with Hoisin Sauce, Sweet Chilli & Thai Chilli Pak Uda - Ikan Bakar- Action Stall Ikan Pari, Ikan