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Drive Thru Fair Food Menu Week2 V2.Indd
ENCANTO BLVD MAPENCANTO AZSTATEFAIR.COMGATE DRIVE-THRUDRIVE-THRU SELFIESELFIE STATIONpleaseSTATION reMain in Your Car SCAN ME TO SEE PHOTOS MONTE VISTA RD ENTER TEDDYTEDDY BEARBEAR WAREHOUSEWAREHOUSE && CARNIVALCARNIVAL FOODFOOD KITSKITS ENZO’S PIZZA TOTALLY BAKED COOKIE JOINT 11 KETTLE CORN 2 MUSTARD’S É CAF 10 3 FRIED A FAIR DUTCHMEN’S FUNNEL CAKE 9 THE • Wear Your Mask RANCH 4 • reMain in Your Car TURKEYLEG 5 • Have order & paYMent readY EXPRESS • Credit/debit Cards (preferred) • no publiC restrooMs 6 CORN @ARIZONASTATEFAIR SHACK 7 SWEET 8 DREAMS @AZSTATEFAIR TEEPEEFRYBREAD VILLAGE EXIT McDOWELL RD OCT. 1 - 4 & OCT. 8 - 11 MENU SCAN FOR DIGITAL MENU enzo's pizza teepee village frYbread Pizza Slice Indian Taco ................................................ 13 Cheese or Pepperoni or Pepperoni & Sausage ...... 7 with chili meat, refried beans, lettuce, 1 Flaming Hot Cheetos ...................................... 9 tomatoes, onions, cheese (no substitutions) 27 Whole Pizza: Cheese or Pepperoni .................. 30 Bean, Chili Meat, & Cheese ......................... 12 or Pepperoni & Sausage or Flaming Hot Cheetos Bean & Cheese ........................................... 10 Wings ........................................................7/9 Sugar & Honey ............................................. 8 Cannoli ......................................................... 4 32 oz. Drink .................................................. 5 Flaming Hot Cheetos Cheese Pickles ........... 8 Lemonade, Coke, Diet Coke, Dr. Pepper, or Sprite Bottled -
Compact Deep Fryer CDF-100 for Your Safety and Continued Enjoyment of This Product, Always Read the Instruction Book Carefully Before Using
INSTRUCTION AND RECIPE BOOKLET Compact Deep Fryer CDF-100 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 15. Do not operate your appliance in an appliance garage or under a IMPORTANT SAFEGUARDS wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could When using electrical appliances, basic safety precautions should create a risk of fire, especially if the appliance touches the walls of always be followed, including the following: the garage or the door touches the unit as it closes. 1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use and before cleaning. Allow appliance and the oil to cool completely before putting on or taking off parts, and before cleaning or draining the appliance. SAVE THESE INSTRUCTIONS 3. Do not touch hot surface; use handles or knobs. FOR HOUSEHOLD USE ONLY 4. To protect against electric shock, do not immerse cord, plug or base unit in water or other liquid. 5. Close supervision is necessary when any appliance is used by or near children. 6. Do not operate any appliance with a damaged cord or plug or SPECIAL CORD SET after an appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest authorized service facility INSTRUCTIONS for examination, repair or adjustment. A short power supply cord is provided to reduce the risk of becoming 7. The use of accessory attachments not recommended by entangled in or tripping over a long cord. A longer detachable power- Cuisinart may cause injuries. -
Snacks a Base De Productos Nativos Del Perú
UNIVERSIDAD SAN IGNACIO DE LOYOLA SNACKS A BASE DE PRODUCTOS NATIVOS DEL PERÚ Trabajo de Investigación para optar el Grado Académico de Bachiller en las siguientes carreras: BRENDA CAROLINA BONIFACIO CERRON – Negocios Internacionales CAROLINA ROCIO DESTINOBLES VILLANUEVA – Ingeniería Empresarial y de Sistemas EDINSON DAVID BUENDIA BORDOY – Ingeniería Industrial JESSICA ROSA FRETELLI GUTIERREZ – Marketing y Gestión Comercial JHONATAN ROJAS CURI – Ingeniería Empresarial y de Sistemas Lima – Perú 2018 INDICE 1. Capítulo I: Información General .................................................................................. 2 1.1. Nombre de la Empresa, Horizonte de Evaluación. .............................................. 2 1.2. Actividad Económica, Código CIIU, Partida Arancelaria. .................................... 2 1.3. Definición de Negocio y Modelo CANVAS. ......................................................... 3 1.3.1. Modelo CANVAS. ........................................................................................ 4 1.4. Descripción del Producto o Servicio.................................................................... 5 1.5. Oportunidad de Negocio. .................................................................................... 6 1.6. Estrategia Genérica de la Empresa. ................................................................... 7 2. Capítulo II: Análisis del Entorno .................................................................................. 8 2.1. Análisis del Macro Entorno. ............................................................................... -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Deep-Fried Foods That Sizzle with Flavor
A beer and flour batter makes a crisp, tender coating for onions. Let your guests salt them at the table so the onion rings don’t get soggy. High heat, a heavy Deep-Fried pot, and fresh oil are the keys to crisp, grease-free favorites Foods that Sizzle like onion rings, fried shrimp, and with Flavor hushpuppies Photos: Ben Fink 56 FINE COOKING Copyright © 1997 - 2007 The Taunton Press can be coated with batter to make irresistible frit- ters. Even simple doughs can be fried: think of doughnuts and the southern favorite, hushpuppies, featured here. Face it, almost anything tastes great fried. Deep-fried turkeys are a Cajun specialty that’s surprisingly delicious, but I’ll leave the discussion of that technique for another story. START WITH A LARGE POT AND THE RIGHT OIL I prefer to use large cast-iron pots when I fry—the bigger the better. Cast iron conducts heat evenly and holds it for a long time. Fats catch fire quickly; be sure your pot is wider than the heat source so that if any fat splashes out, it won’t land right on the burner and ignite. The pot should be deep enough for the oil to bubble freely without danger of overflowing. I find that Dutch ovens work well. Don’t be overly cautious and try to fry in a skimpy amount of oil. Foods fry best when they’re surrounded by hot oil. A large amount of oil in your pot will actually help keep foods from becoming greasy, as they’ll fry faster and absorb less fat. -
Octopus Restaurant
MASTER LAND USE PERMIT APPLICATION Los ANGELES CITY PLANNING DEPARTMENT Plannina Staff Use Only ENVNoo Existing Zone I District Map APC Community Plan Council District Census Tract I APN Case Filed With Date I [DSC Staff] CASE NO. _ ApPLICATION TYPE Conditional Use -----------------------------------(:zone change, variance, conditional use-,---------tract/parcel map-,--------------------------------specifiC plan exception, etco) 1. PROJECTLOCATION ANDSIZE 90017 Street Address of Project 729 W 0 7th Street,Los Angeles, CA Zip Code. _ Legal Description: Lot 9 Block N_o_n_e Tract. T_R_1_5_4_6 _ Lot Dimensions 2_3_0_o_8_3_'X_1_2_5_o_1_6_'__ Lot Area (sq. ft.) 1_6_1_1_9_, ._4 Total Project Size (sq. ft.) _ 2. PROJECT DESCRIPTION Des~ ibewh at ISi t 0 be done: To allow the sale and dispensing of a full-line of alcoholic beverages for on-site conbsumption _ at an existing 4514 sq. ft. restaurant with seating for 127 patrons and operating hours from 11am to 11 pm Monday thru Wednesday, 11am to 12am Thuresday & Friday, 12pm to 12am Saturday and 12pm to 10pm Sunday. Present Use: Restaurant Proposed Use: _R_e_s_t_a_u_ra_nt _ Plan Check No. (if available) Date Filed: _ Check all that apply: 0 New Construction 0 Change of Use 0 Alterations o Demolition 0 Commercial 0 Industrial 0 Residential o Tier 1 LA Green Code Additions to the building: 0 Rear 0 Front 0 Height o Side Yard No. of residential units: Existing To be demolished Adding Total. _ 3. ACTION(S) REQUESTED Describe the requested entitlement which either authorizes actions OR grants a variance: Code Section from which relief is requested: 12.14 Code Section which authorizes relief: _1_2_._2_4_.W_._1 _ To allow the sale and dispensing of a full-line of alcoholic beverages for on-site conbsumption at an existing 4514 sq. -
The Ultimate Chicken Fried Steak Recipe with Gravy
The Ultimate Chicken Fried Steak Recipe with Gravy Ingredients Chicken Fried Steaks: 4 cube steaks (about ⅓ lb each) 1 ½ cups all purpose flour 2 tsp fresh ground black pepper, divided 2 tsp kosher salt or sea salt, divided ½ tsp smoked paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp baking soda ½ tsp baking powder 1 ½ cups buttermilk 2 tsps TABASCO® Sauce (original) 2 eggs 1 cup vegetable oil Ingredients, Chicken Fried Steak Gravy 4 tbsp grease 4 tbsp flour 2 to 3 cups whole milk ½ cup heavy whipping cream salt and pepper to taste Method, Chicken Fried Steak: 1. In a shallow bowl, whisk together flour, one-teaspoon black pepper, one-teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside. 2. In a separate shallow bowl, whisk together buttermilk, TABASCO® Sauce, and eggs. Set aside. 3. Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel. 4. Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. 5. Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes. 6. Preheat oven to 225 to 250 F. 7. Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. -
Signature Menu INFORMATION & GUIDELINES
Fall | Winter Signature Menu INFORMATION & GUIDELINES GUEST COUNT It’s your party, you can invite as many guests as you like! In order to serve all your guests with the same quality service, we just ask that you give us a guaranteed guest count 10 business days prior to your event date. Additions to the final guaranteed guest count, including special dietary needs, additional meals or equipment rentals must be provided 5 days to your event date. Any additions made after this deadline will be subject to a 15% surcharge. PAYMENTS Once the contract is signed, a non-refundable deposit payment of 25% of the estimated total is due. Final and full payment will be due 10 business days prior to your event date based on your guaranteed guest count. In the event that your total cost exceeds the total estimate paid, the difference will be due and processed on the day of the event. Failure to provide above payments will cause your contract to be void. We accept money orders, Visa, Mastercard, Discover and American Express. Personal checks are only accepted 14 days prior to your event date. All deposits are non-refundable. The catering sales tax will be applied to your final bill. FOOD COST Food and beverage pricing is based on menu selections. Sample menu prices are based upon a minimum of 60 guests. Please add the following percentages for less than 60 guests: 59 – 40 guests add 10% | 39 – 30 guests add 20% | 29 - 20 guests add 30% | 19 - 1 guest add 40% A 20% catering fee will also be added to your bill. -
Recipemapping™ How to Turn Good Recipes Into Great Menu Items
RECIPEMAPPING™ HOW TO TURN GOOD RECIPES INTO GREAT MENU ITEMS good recipe for home cooking doesn’t tions in presentation, your restaurant guests will Aalways work out when you attempt to not forgive slow service and inconsistency. replicate it in the restaurant. Startup res- For good recipes to become great menu items, taurateurs find out quickly that a recipe intended you must learn to make them pleasing to both to yield four, six or even 10 servings might not be your guests and your accountant. You must break practical when feeding dozens or even hundreds them down into stages that assist purchasing and of guests — every day. inventory control, organize prepping, reduce pro- Success in the restaurant business is often duction time, and maximize yield. Then you must measured in pennies. Inaccurate purchase or- build them up to serve dozens of covers. ders, wasted product and inefficient labor use Our proprietary name for this process is are ingredients for losing money. And while your RecipeMapping, and it is designed to help you friends and family never minded waiting an extra add new items to your menu consistently, me- half-hour or so for your home recipes or varia- thodically and profitably. Step 1 – Add Ingredients to the Master Inventory Step 2 – Create the Prep Stages. Here we identify List. Every restaurant should maintain a Master Inven- parts of the menu item that can be prepared prior to tory List that includes all of the ingredients that a res- ÀQDOFRRNLQJDQGSUHVHQWDWLRQWRUHGXFHWKHWLPH taurant must use in the preparation of their menu items. from order to service. -
101 Recipes for the Deep Fryer Deep Fryer Italian Zeppole
101 Recipes For The Deep Fryer Deep Fryer Italian Zeppole 2-1/2 cups all purpose flour 1/8 tsp. salt 2-1/2 cups water 1/2 cup white wine olive oil 1 Tbs. ground cinnamon 1 cup sugar Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. Dip zeppole in sugar mixture while still hot. Deep Fryer Sopaipillas vegetable oil 1 cup all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 1-1/2 tsp. nonfat dry milk 1 tsp. vegetable shortening 1/2 cup cold water Heat oil in an electric deep fryer to 370°F - 380°F. Combine flour and next 4 ingredients in a food processor and pulse 3-4 times. With machine running, pour in water through feed tube and process about 15 seconds, or until ingredients begin to come together. -
TEMPURA FISH GOUJONS with Spicy Tomato Dip
RECIPE CARD SUMMER TEMPURA FISH GOUJONS with spicy tomato dip great food starts with great ingredients TEMPURA FISH GOUJONS with spicy tomato dip Preparation 20 minutes Cooking 30 minutes SERVES 2 DIFFICULTY RATING: MODERATE Ingredients you will need from M&S For the spicy tomato dip: For the goujons: ✷ 1 tbsp olive oil ✷ 2 fillets from a choice of e.co.uk ✷ 230g pack baby sweetheart Catch of the Season fish: lemon tomatoes, roughly chopped sole, plaice or black bream . drinkawar ✷ 1 small red chilli, finely chopped ✷ 50g plain flour ✷ ½ small red onion, finely chopped ✷ 25g cornflour ✷ 1 tsp cumin seeds ✷ 100ml ice-cold sparkling water ✷ 2 tsp white wine vinegar ✷ sunflower oil, for frying ✷ 2 tsp soft brown sugar ✷ fries, to serve WINE 1 To make the spicy tomato dip, heat the olive oil in a small saucepan and add SUGGESTION ed to people aged 18 or over the tomatoes, chilli and onion. Cook gently for 10 minutes until soft then add the cumin, vinegar and sugar and cook for a further 10-15 minutes. QUATRO SEI 2 Meanwhile, remove the skin from each fish fillet and cut into 1cm thick strips. GAVI 2008, sift the flours into a bowl, season, then gradually whisk in enough water to make £6.49 (75cl) a batter the thickness of double cream, taking care not to over whisk. This has delicious 3 Heat the oil in a wok or deep frying pan. To test it’s hot enough, add a cube fruity flavours of of bread and it should brown in 30 seconds. -
Deep-Frying with Avocado Oil Plus Falafel Recipe
Deep-Frying with Avocado Oil Plus Falafel Recipe Deep-frying is not something I tend to do at home, but I’ve tried it with my avocado oil. My results have been mixed, but I recently came across a winner, which I’ll share with you below. If you’ve ever tried to cook something over high heat with extra-virgin olive oil, you know that it doesn’t always work well because it doesn’t have a high smoke point, which is necessary for successful deep frying. It can smoke up your kitchen, but also can create compounds that are not so great for you. You extra-virgin avocado oil has all the flavor points and a similar nutritional profile as a fine olive oil, with one exception — it has a much higher smoke point at 480 degrees F. I’ve deep-fried a few different foods like potatoes, doughnuts, and shrimp. These all came out okay texture-wise, but some foods really need a neutral tasting oil. Since deep- frying isn’t something I do anyway, and it’s not the best use of a fine oil, I kind of gave up on that idea until recently. One of my favorite types of food is Mediterranean, and my favorite Mediterranean food is falafel. If you’ve never had falafel, it’s basically a dough made of chickpeas mixed with herbs and spices that is deep-fried until crunchy. I’ve made them a few times by baking them, but it’s just not the same. Recently, I made some falafel and before I was ready to bake them, I spied my bottle of avocado oil in the counter and decided to give deep-frying another shot — and I’m so glad I did.