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Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK
Use of iodised salt in cheese manufacturing to improve iodine status in the UK by Suruchi Pradhan A thesis submitted in partial fulfilment for the requirements for the degree of Doctor of Philosophy at the University of Central Lancashire November/2019 1 STUDENT DECLARATION FORM Type of Award Doctor of Philosophy in Nutrition School School of Sports and Health Sciences Sections marked * delete as appropriate 1. Concurrent registration for two or more academic awards *I declare that while registered as a candidate for the research degree, I have not been a registered candidate or enrolled student for another award of the University or other academic or professional institution 2. Material submitted for another award *I declare that no material contained in the thesis has been used in any other submission for an academic award and is solely my own work. Signature of Candidate ______ ________________________________________________ Print name: Suruchi Pradhan ____________________________________________________________ 2 Abstract Iodine is an essential trace mineral. Iodine deficiency during pregnancy can lead to adverse postnatal consequences such as impaired mental development, reduced intelligence scores and impaired motor skills in the offspring of the deficient women (Khazan et al., 2013, Rayman et al, 2008). There is growing evidence in the UK of low dietary iodine intakes and potential iodine deficiency in vulnerable populations (pregnant women and women of child bearing age group) (Rayman and Bath, 2015, Vanderpump et al., 2011) and a paucity of information on the iodine content of food products. In developing countries where iodine deficiency is widespread, salt has successfully been used as a vehicle for iodine fortification, however iodised salt is not widely available in UK supermarkets and there are valid health concerns about promoting salt intake. -
Folder Tour Delle SAGRE.Indd
Segui il nostro itinerario del gusto Promozioni valide per consegne Passeremo a trovarti alla scoperta dei sapori dal 17 al 29 più autentici della Agosto 2020 il ......................................... cucina regionale. 2152 Stecco Big Sensation Un’esplosione di sensazioni ad ogni morso per questo stecco 15327 Pizza alla Pala La Gricia cioccolatoso: il gelato al cioccolato incontra il gelato alla vaniglia Profuma di tradizione laziale questa saporita pizza variegato con salsa al cacao, il tutto ricoperto con croccante dalla forma allungata farcita con pancetta affumicata cioccolato al latte arricchito con pezzetti di fave di cacao tostati… e formaggio pecorino. Deliziosa anche da condividere, ti è già venuta voglia di morderlo? Prezzo al Kg € 15,96. tagliandola a quadretti. Prezzo al Kg € 18,75. Merenda 6 pz = 498 g | | € 7,95 | | 200 g | € 3,75 | al cioccolato Novità Bonta O F F E R T A PUNTI ACQUISTA 2 CONFEZIONI all’italiana DI PIZZA ALLA PALA a tua scelta tra gli art. 15260, 19200, 19201, 15325 e 15327 9293 Bucatini all’Amatriciana a soli € 6,95 Uno dei piatti popolari più noti e amati anziché € 7,50 in Italia sono sicuramente i bucatini all’Amatriciana, ricettati con pomodoro e pancetta affumicata e leggermente piccante. Prezzo al Kg € 9,27. | 750 g | € 6,95 | A grande richiesta PUNTI Per ulteriori informazioni sui nostri prodotti, incluse le informazioni obbligatorie presenti sulle confezioni, ti invitiamo a consultare il nostro sito www.bofrost.it. Le nostre assistenti del servizio clienti saranno comunque sempre Un trionfo di sapori disponibili per ogni informazione chiamando l’803030 dalle 8.30 alle 19.30 dal lunedì al venerdì. -
Brunch Boards Baked Eggs
BRUNCH BOARDS BAKED EGGS FRESH FRUIT SELECTION BAKED MUSHROOM FRITTATA assorted seasonal fruits, Di Bruno Bros. has been a proud part of the fabric of Philadelphia since 1939, sharing culinary discoveries from around the corner and around the world. Alimentari roasted mushrooms, caramelized onions, segmented citrus, and berries served continues that legacy in every sip and every bite by featuring Di Bruno Bros. products at every turn—including handmade burrata and mozzarella, housemade herbs, farm fresh eggs, fontina, fig and honey yogurt & nutella sausages and focaccia, Sicilian extra virgin olive oil, and our famous sweet and salty black lava cashews. parmigiano reggiano 9 12 BREAKFAST BREADS STARTER BRUNCH MAINS EGGS IN PURGATORY ↠ spiced pumpkin bread with tumeric rustic spicy tomato sauce, farm fresh eggs, cream cheese whip and candied pepitas parmigiano reggiano, charred tavola bread SAN MARZANO TOMATO SOUP SMOKED SALMON & AVOCADO TOAST ↠roasted grapes, whipped ricotta, 12 pickled red onion, calabrian chili, kale, black lava cashews, local honey, parmigiano reggiano, basil, radish, chives, lost bread seedy grains, BAKED EGGS & CREAMY POLENTA lost bread seedy grains rustic croutons 10 7 tricolore salad, lemon vinaigrette basil pomodoro, pesto, burrata, parmigiano, PIZZA ALLA ROMANA 14 braised short rib, charred tavola bread SEASONAL SELECTION RACLETTE & POTATO 72 hour fermented dough 14 THE HOUSE OF (GRILLED) CHEESE our featured seasonal artisan cheese hand pee wee potatoes, roasted mushrooms, PIZZA DUO selected by our mongers paired with caramelized onions, pancetta lardons, reading raclette, taleggio, butter brioche, DOLCI choose two squares seasonal jam and accompaniments table side raclette san marzano tomato dip CHOCOLATE BUDINO 13 15 13 9 whipped cream, cinnful cocoa pecans MARGHERITA QUICHE LORRAINE 7 CHEESE & CHARCUTERIE HARVEST PANZANELLA Di Bruno Bros. -
Catered Meal
MENUSample CATERED MEAL ESCAPE COLLECTION brunch buffet menus Tinker Bell’s Brunch Buffet Briar Rose Brunch Buffet Gaston’s Brunch Buffet Brunch Buffet Menu Brunch Buffet Menu Brunch Buffet Menu + Fresh Fruit Display with Honey Yogurt Dip + Yogurt Parfait + Champagne Sabayon with Fresh Seasonal Berries + Smoked Salmon served with Red Onion, Eggs, + Premium Cheese Display with Grapes, Crackers served in Champagne Flutes Capers, Cream Cheese, Caviar, Dill and Bagel Crisps and Baguette + Grilled Artichoke and Mushroom Quiche with + Caprese Crostini + Tomatoes, Mozzarella and Basil with Balsamic Drizzle White Truffle Mornay Sauce + Oven-Roasted Yukon Gold Potatoes with Braised + Seared Salmon with Pancetta Marmalade and Dill Cream + Fluffy Scrambled Eggs with Fresh Chives Fennel and Parmesan Cheese + Pasta with Wild Mushrooms, Roasted Tomatoes + Maple-Glazed Pork Sausage Links + Maple-Glazed Pork Sausage Links Confit, Spinach and Asiago Cream Sauce + Array of Seasonal Steamed Vegetables dressed + Maple Ginger-Lacquered Roasted Pork Loin with + Grilled Chicken with Wild Mushroom Ragoût with Garlic and Crushed Red Pepper Oil and Pinot Reduction Fig Compote + Grilled Chicken Breast with Citrus and Basil + Penne Pasta with Cognac Cream Sauce, Artichoke + Cheddar Cheese Shredded Potato Gratin Butter Sauce and Green Peas + Seasonal Vegetables tossed with Citrus Olive Oil and + Mickey Waffle Bar with Seasonal Berries, Warm Fruit Sea Salt Prepared on Stage Compote, Warm Maple Syrup and Whipped Cream + Hardwood Smoked Bacon + Penne Pasta Primavera. -
Microbiological Risk Assessment of Raw Milk Cheese
Microbiological Risk Assessment of Raw Milk Cheese Risk Assessment Microbiology Section December 2009 MICROBIOLOGICAL RISK ASSESSMENT OF RAW MILK CHEESES ii TABLE OF CONTENTS ACKNOWLEDGEMENTS ................................................................................................. VII ABBREVIATIONS ............................................................................................................. VIII 1. EXECUTIVE SUMMARY .................................................................................................. 1 2. BACKGROUND ................................................................................................................... 8 3. PURPOSE AND SCOPE ..................................................................................................... 9 3.1 PURPOSE...................................................................................................................... 9 3.2 SCOPE .......................................................................................................................... 9 3.3 DEFINITION OF RAW MILK CHEESE ............................................................................... 9 3.4 APPROACH ................................................................................................................ 10 3.5 OTHER RAW MILK CHEESE ASSESSMENTS .................................................................. 16 4. INTRODUCTION .............................................................................................................. 18 4.1 CLASSIFICATION -
Starters Soups & Salads Hearth Baked Pizza
Available Sunday - Thursday The Kankakee River begins it’s journey in South Bend, IN. The Potawatomi people used the Kankakee’s rich environment for food, shelter, medicines and clothing. The Kankakee Grille honors the Kankakee River and the ancestors of the Pokagon Band of Potawatomi Indians. STARTERS Shrimp Cocktail Chilled Gulf Shrimp, Garden Style Cocktail Sauce* 16 Salt & Pepper Calamari Breaded Tender Fried Squid, Freshly Ground Pepper, Sea Salt, Marinara Sauce 14 Bison Blue Corn Biscuits Large Fluffy Baked Blue Corn Biscuits, Whipped Butter, Marmalade 7 Crab Cakes Sweet Roasted Corn Sauce, Butter Melted Leeks 12 Bacon Jalapeño Dip Nueske’s Bacon, Warm Cream Cheese, Roasted Jalapeños, Tortilla Chips 7 Soft Pretzels Warm Salted Pretzel Bread, Bavarian Mustard, Aged Cheddar Sauce† 7 KG Nachos Crisp Tortilla Chips, Beans, Pico De Gallo, Jalapeños, Aged White Cheddar Sauce, 12 Green Onions, Sour Cream, Guacamole† Add Chicken or Pulled Pork for 6, Sirloin Steak for 8 SOUPS & SALADS Add Chicken for 6, Sirloin Steak, Shrimp, or Salmon for 8 to our Salads Lg/Sm Caesar Salad Hearts of Romaine, Roasted Olives, Crispy Bacon Bits, White Anchovies, 12/8 Parmesan Cheese, Frico Crisp, Garlic Croutons, Caesar Dressing* Greek Salad Tomatoes, Cucumbers, Onions, Feta, Roasted Olives, Frico Crisp, 12/8 Lemon Herb Vinaigrette* Kankakee House Salad Romaine, Cucumbers, Tomatoes, Red Onions, Choice of Dressing* 10/6 Soup of the Day Chef’s Daily Selection 5 Loaded Potato Soup Baked Potatoes, Cheddar Cheese, Nueske’s Bacon, Onions, Buttery Pastry Crust 5 Chili Beef, Beans and Vegetables, Sour Cream, Green Onions, Choice of Hot Sauce 6 HEARTH BAKED PIZZA Pepperoni Thick Cut Pepperoni, Marinara, Mozzarella 15 Margherita Style Marinara, Fresh Basil, Mozzarella, Olive Oil 13 *Available as a Gluten Friendly Option † Available as a Vegetarian Option 20% gratuity will be added to parties of 6 or more. -
A QUALITY SUPPLY BRAND Wherever You Are SAME Quality Same Service WHY Same Packaging YPS?
PROVISIONS CATALOGUE A QUALITY SUPPLY BRAND WHerever you are SAME quality same service WHY same packaging YPS? Born from an independent idea while serving the global yachting industry, emerges a new entry in the field of specialized high quality food and beverage provision. YPS - Yacht Provisions Specialist, a new high-end brand conceived from the careful analysis of the market to meet and satisfy the needs of professionals working aboard the world’s most prominent yachts. The companies displaying this new brand will work in synergy to ensure a consistently high level of service, quality, and packaging. YPS affiliated companies will be certified as professional and reliable, deriving from proven experience in assisting and supplying yachts in the area. Authorization to use the YPS logo will be granted only after careful analysis of the candidate. A YPS certified company will guarantee: • Consistent high quality products • Quality control methodology: All the products will be re-packaged inside YPS cartons/boxes to guarantee that all the products have been individually checked. YPS companies will apply independent price policy and there will be no commission to pay to anyone. What are the advantages for suppliers to be YPS affiliated??? • For example, after an initial YPS experience, yachts using YPS Greece will prefer to receive supplies by YPS Spain when in the area, and vice versa; business will grow for all YPS companies due to the positive association and recognition of the YPS brand. What are the advantages for yachts using YPS • Consistent high quality products • Consistent high quality packaging • Assurance that they are dealing with professional companies Products will be selected from a genuine typicality found in both local and world markets. -
SWISS Cheese Pavilion at Anuga - Media Release (Trend Topics)
SWISS Cheese Pavilion at Anuga - Media Release (Trend Topics) SWISS Cheese Pavilion - Innovation based on tradition At the SWISS Cheese Pavilion (Hall 10.1/ Booth B-021 - D-040), which is organized by Switzerland Cheese Marketing AG in conjunction with Switzerland Global Enterprise, the Swiss dairy industry will be showcasing traditional products of the traditional Swiss export industry over an area of some 900 m2. The high level of Swiss quality awareness and the wealth of practical knowledge as regards processing are equally important for commercial and industrial companies. At the SWISS Cheese Pavilion, three major companies – Emmi Schweiz AG, Mifroma SA and Züger AG – will be showcasing their diverse range of products and services. Eight companies will be presenting their quality product ranges at the joint stand: Alp Senn AG, Bodensee Käse AG, Cremo SA – von Mühlenen, Geska AG, InterCheese AG, Lustenberger & Dürst SA, Margot Fromage SA and the Swiss Association of Soft and Semi-hard Cheese Producers (SGWH). The Swiss cheese classics Appenzeller, Emmental, Gruyère and Tête de Moine will also be represented at the venue and of course offered up for tasting by the Anuga experts. Züger Frischkäse AG - A family business with a global clientèle The family firm Züger Frischkäse AG has been exporting more than 50% of its products to Europe and overseas for many years now. IQF (Individual Quick Frozen) products are primarily offered for system catering outside Europe. “Thanks to their long shelf-life, they can easily be transported by ship, which is cheaper than doing so by plane,” says Christoph Scherrer, sales manager at Züger Frischkäse AG. -
Short Cut Manual
SHORT/CUT™ FOR WINDOWS Table of Contents Thank You.............................................................2 Keys to a Better Cookbook...................................3 Please Remember .................................................5 Installation ...........................................................7 Windows Commands You Should Know..............8 Additional Commands That May Be Useful.....10 The Typing Begins The Welcome Screen.....................................11 Select Your Section Divider Names.............11 The Main Menu ............................................14 Enter/Edit Recipes .......................................16 The Recipe Screen ........................................17 Publisher’s Choice Recipes ..........................22 Tips on Typing Difficult Recipes The Multi-Part Recipe .................................23 The Very Long Ingredient............................26 The Mixed Method Recipe ...........................27 Recipe Notes .................................................28 The Poem ......................................................29 Proofreading .......................................................30 The Final Steps ..................................................32 Appendix The Top Ten (Most Common Mistakes) ......36 Abbreviations................................................37 Dictionary and Brand Names......................38 -1- THANK YOU for selecting the original Short/Cut™ personalized cookbook computer program. This easy-to-follow program will guide you through the -
Culinary-Terms1.Pdf
STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s) -
Englischkarte Homepage Neu Juli 2016
Visions and aims of the SWISSHUUSCHUCHI-TEAM • To bring hospitality through an experienced, friendly, cheerful and competent staff. • To focus on the well-being of our guests. • Decent prices. • To fill local, business and holiday guests with enthusiasm for regional products and local dishes. • To spread the awareness about regional specialties. • To be competent with regard to the day’s menu, à la carte, banquets, beverages and take into considering our guests special wishes. • One of our basic values is cleanliness. • To take personal responsibility and care of our clients’ wellbeing. • Looking forward to welcome regular or new guests. Declarations We use by conviction Swiss meat only Meat: Butchery Bell via Growa, Maize Chickenbreast Robin Geisser, Mörschwil ”Suprême” “Coquelin” Chicken Bell via Growa Fish Bianchi St. Gallen Bianchi Zürich Vegetables Regionally and seasonally cultivated Tenti-Vegetables and Growa Winterthur Salads / Soups selectable with French or Italian salad dressing Traditional ones Green salad with seeds 9.0 0 Mixed salad 11.0 0 Menu salad mixed 6.5 0 Lamb's lettuce (seasonal) 10.00 Lamb's lettuce with egg and croutons 12.00 National salad Hearty ones Sausage and cheese salad natur 17.00 garnished 24 .00 Sausage salad natur 13.00 garnished 21 .00 Cheese salad natur 17.00 garnished 24.00 Proven ones Tomato salad with onions 10 .00 Tomato Bufala-mozzarella salad appetizer 15.00 23.00 Colorful , large salad with egg 20.00 Soups bone marrow broth 8.00 with bone marrow or pancake strips Homemade tomato soup 8.00 Soup of the day 6.5 0 All prices do already include the value added taxes (VAT). -
VIDAS Listeria Duo for the Detection of Listeria Spp and Listeria Monocytogenes in Human Food Products and in Environmental Samples Certificate # BIO 12/18‐03/06
NF VALIDATION ‐ Validation of alternative analysis methods Application to the food industry Summary report according to the EN ISO 16140‐2:2016 standard Qualitative method VIDAS Listeria Duo for the detection of Listeria spp and Listeria monocytogenes in human food products and in environmental samples Certificate # BIO 12/18‐03/06 Expert laboratory: For: Laboratoire MICROSEPT bioMérieux ZA de la Sablonnière Chemin de l’Orme 15 rue Denis Papin 69280 MARCY L’ETOILE 49220 LE LION D’ANGERS FRANCE FRANCE This report contains 107 pages, including 72 pages of appendices. The reproduction of this document is only authorized in its entirety. The accreditation of the COFRAC (Section Laboratory) gives evidence of the expertise of the laboratory for the only tests covered by the accreditation that are specified by the symbol (). Version 0 April 20, 2018 Preamble Protocols of validation : ‐ EN ISO 16140‐1 and NF EN ISO 16140‐2 (September 2016): Microbiology of the food chain — Method validation Part 1: Vocabulary. Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method. ‐ Requirements regarding comparison and interlaboratory studies for implementation of the standard EN ISO 16140‐2 (version 6). Reference method: ‐ EN ISO 11290‐1 (July 2017): Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp‐ Part 1: Detection method. Application scope: ‐ All human food products by a validation testing of a broad range of foods, including: ‐ meat products, ‐ dairy products, ‐ seafood products, ‐ vegetal products, ‐ composite foods, ‐ Environmental samples. Certification body: ‐ AFNOR Certification (https://nf‐validation.afnor.org/). Microsept Summary report - v0 04/2018 BIOMERIEUX - VIDAS LDUO 2/107 Definitions Method comparison study The method comparison study is the part of the validation process that is performed in the organizing laboratory.