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Snap Pea Salad Cream of Asparagus Soup
Snap Pea Salad Cream of Asparagus Soup Serves 4. Serves 4. Ingredients: Ingredients: Lemon vinaigrette (recipe follows) 2 pounds asparagus 1 pound sugar snap peas, trimmed and strings 1 Tablespoon butter removed 1 medium onion 3 ounces spring greens 4 cups reduced sodium chicken broth 2 Tablespoons low fat sour cream or yogurt Lemon Vinaigrette: Salt and pepper, to taste 3 Tablespoons olive oil 3 Tablespoons lemon Directions: juice, preferably fresh 1 teaspoon fresh or ½ 1. Wash asparagus. Remove tough ends. Cut teaspoon dried oregano in half. 1 garlic clove, minced 2. Melt butter in a large saucepan. Add onion and cook until soft, about 2 minutes. Directions: 3. Add asparagus and chicken stock to saucepan. Bring to a boil, cover and cook on 1. Lemon Vinaigrette: In a small jar or bowl, low for about 20 minutes or until tender. combine all ingredients. Cover and set Remove from heat. Using either a blender or aside. This can be made one day in immersion blender, puree until smooth. advance. Refrigerate until ready to use. 4. Top each serving with one teaspoon of sour 2. Wash and trim the peas. Slice in half on the cream or yogurt. diagonal. Set aside. Wash and dry greens. 3. Fill a 2-quart sauce pan half-full with water. Note: If using a blender, you will need to blend in Cover and bring to a boil. two batches. Since hot liquids expand, hold a 4. Add beans and blanch for 2 minutes. Drain. towel over the blender. Cover in cold water. Drain. 5. Stir together the vinaigrette. -
Salad Cream Sachets UNIT: 200 X 9G SSP: £3.95
Salad Cream Sachets UNIT: 200 X 9g SSP: £3.95 OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Description The Fairway Assured range of wet sachet condiments, which are the perfect accompaniment for any meal. Eye-catching colours and an easy opening offers ease of use as well as great taste making our range ideal for all catering sectors. Included in the range are: Barbeque Sauce Brown Sauce English Mustard French Mustard Horseradish Sauce Malt Vinegar Mayonnaise Mint Sauce Salad Cream Tartar Sauce Tomato Ketchup OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Salad Cream Sachets UNIT: 200 X 9g SSP: £3.95 Allergen Information Cereal Milk Eggs Peanuts Nuts Crustaceans Mustard Fish Lupin Sesame Celery Soya Molluscs SO2 Specifications Nutrition Allergens Dietary Information Typical Values Per 100g/ml Contains Cereal No Suitable for Vegetarians Yes 1016 kJ Contains Gluten - Suitable for Vegans No Energy 246 kcal Contains Milk No Suitable for Sufferers of Yes Fat 22 g Contains Eggs Yes Lactose Intolerance - of which saturates 1.6 g Contains Peanuts No Suitable for Coeliacs Yes Carbohydrates 10.7 g Contains Nuts No Approved for a Halal Diet No - of which sugars 7.8 g Contains Crustaceans No Approved for a Kosher Diet No Fibre g Contains Mustard Yes Protein 0.4 g Contains Fish No Salt 1.52 g Contains Lupin No Contains Sesame No Contains Celery No Contains Soya No Contains Molluscs No Contains Sulphur Dioxide No Ingredients Directions for Use Storage Instructions Water, Spirit Vinegar, Rapeseed Oil, Use immediately Store in a cool dry place, away from direct Thickener (Modified Starch), Sugar, Salt, sunlight and heat Acidity Regulator (Acetic Acid), Pasteurised EGG Yolk, MUSTARD Powder, Stabilisers (Xanthan Gum, Guar Gum), Natural Colour (Lutein Extract), Preservative (Potassium Sorbate). -
Physicochemical, Rheological and Consumer Acceptability of Cassava Starch Salad Cream
Marsland Press Journal of American Science 2010;6(1):65-72 Physicochemical, Rheological and Consumer acceptability of cassava starch salad cream Ashaye Olukayode.Adebayo1, Sanni Oladimeji Lateef2 Arowosafe Bolanle Elizabeth 3 1Institute of Agricultural Research and Training Obafemi Awolowo University P.M.B 5029 Ibadan Nigeria 2University of Agriculture Abeokuta 3International Institute of Tropical Agriculture Ibadan [email protected] Abstract: Cassava is popularly consumed as a staple in many regions of the developing world. Limitation to utilization of cassava roots by processors is its high perishability and bulkiness. Salad Cream is a ready made creamy-white dressing with a flowing consistency of which modified maize flour serves as the base raw material. At present there is little information on the physical, chemical, pasting and rheological properties of salad cream from cassava starch. This work was aimed to evaluate the physicochemical, rheological and consumer acceptability of cassava starch salad cream from three Nigerian low cyanide cassava varieties (96/01632, 98/0505 and TME419). Commercial salad and cassava starch salad cream were evaluated for physical (colour), chemical (titratable acidity, pH, total solids, protein, sugar, starch, fat, ash, moisture content and dry matter) and rheological (viscosity). Consumer acceptability was evaluated by ten-member panel randomly selected from male and female adults. Lightness (L*) values of cassava starch salad cream from 96/01632 (85.17), 98/0505 (84.21), TME 419 (84.38) and control (77.28), Chroma were 96/01632 (15.77), 98/0505 (16.13), TME 419 (17.59) and control (28.97). Commercial salad cream was significantly higher at p<0.05 in moisture (48.99%), protein (1.61%), sugar (17.59%), titratable acidity (8.63), total solids (61.92%) and ash (2.75%). -
Working Lunches
WORKING LUNCHES HEALTHY AND ENERGISING 1 Oven Fired Tuna Loin Roasted Mediterranean vegetables, wood fired red pepper emulsion, rocket leaf Quinoa (V) Black rice and barrel aged feta salad Warm Indian Spiced Onion and Spinach Bhajis (V) House pickled vegetables, coriander yoghurt Broad Bean (V) Pea and mint dip, grissini sticks, raw heritage vegetable Corn-fed Chicken Breast Ratte potatoes and kale, olive oil, lemon and oregano dressing Mango and Chia Yoghurt Pot Jenny’s Homemade Multi Seed Energy Balls Blossom honey crème fraiche HEALTHY AND ENERGISING 2 Baked Cod Loin Choi, fennel and samphire salad Wheatberry, Cranberry, Herb and Barrel Aged Feta Salad (V) Warm Turkish Spiced Cracked Chick Pea Falafel (V) House pickled vegetables, coriander yoghurt Raw Heritage Vegetables (V) Grilled wholemeal pitta, house tzatziki and humus Corn-fed Chicken Breast House dried heritage tomato, red onion and lime salsa, cress All prices exclude VAT 00697 WORKING LUNCHES Heritage Carrot and Courgette Loaf Cake Pistachio cream cheese Sour Cherry and Almond Granola Pot AMERICAN Buttermilk Fried Chicken Wing sauce, blue cheese dipping sauce, celery Dr Pepper Slow Cooked Pulled Beef Brisket Onions and jack cheese in brioche Cracked Pepper Potato Skins (V) Sour cream Pizzas American hot Chicago four cheese (V) Louisiana Shrimp and Avocado Salad Key Lime Cheesecake Candied Lime Peanut Butter Brownie Salted peanut butter ripple cream INDIAN Chilli, Lime and Ginger Marinated Tiger Prawns Gem heart, preserved lemon, heritage tomato raita Tikka Spiced Roast Paneer -
Formal Catering Menu
formal catering menu cold hors d’oeuvres Passed Tray Service Priced Per Dozen—Three Dozen Minimum Per Selection Prices are subject to change due to market increase 207.761.6665 seafood poultry & meat [email protected] Fresh Lobster Meat with Pineapple Mango Beef Tenderloin on Baguette with One Union Wharf Chutney on Crostini Horseradish Chive Aioli Portland, ME 04101 Crab Salad with Ginger and Lime in Phyllo Figs wrapped with Prosciutto and Roquefort www.theblacktieco.com (seasonal) Shrimp Cocktail with Cocktail Sauce & Lemon Wedges Ginger Beef with Sesame on Wonton Asian Marinated Shrimp Wrapped in Asparagus Tip with Prosciutto Snow Peas Smoked Turkey on Cranberry Bread with Seared Tuna on Flatbread Crisp with Boursin and Herb Crust Lemon Pepper Aioli Rosemary Apricot Chicken Salad Profiterole Mussels with Salsa Cruda Virginia Ham Pinwheel Crepe with Tarragon Spicy Shrimp Crostini Crab and Avocado Mustard Cream Quesadilla Duck Breast on Baguette with Raspberry Smoked Salmon on Sweet Potato Crisp with Ginger Sauce Saffron Aioli Prosciutto, Tomato, Oil Cured Black Olive, Seared Ocean Scallop with Garlic Curry Basil and Parmesan on Baguette And Ginger Beef Carpaccio on Herb Toast with Lemon Cumin Seared Tuna with Wasabi Aioli on Olive Oil and Parmesan Wonton Crisp Cucumber Cups with Spicy Garlic and Cinnamon Sage Gravlax on Pumpernickel Curry Chicken Deviled Lobster Salad Eggs Thai Pork with Sesame & Ginger in Phyllo Cups Grilled Pork Tenderloin with Sour Cherry Compote Atop Rosemary Crostini vegetable & cheese Fresh Mozzarella, Pesto -
Food and Drink Diary Instructions
NATIONAL DIET AND NUTRITION SURVEY Food and Drink Diary Instructions P2709 Diary_Adult_A5_Instructions, Ref. 07/H0604/113 For use from 1/10/08 NATIONAL DIET AND NUTRITION SURVEY Food and Drink Diary Instructions Instructions…………………………………………………………………………….2-3 Diary examples………………………………………………………………………4-27 Examples and advice on food descriptions…………………………………..28-33 Pictures for food portion size guidance……………………………………….34-37 Breakfast cereals Rice Spaghetti Chips Broccoli or cauliflower Stew or curry Battered fish Quiche/Pie Cheese Sponge cake Drink volume guidance…………………………………………………………..38-39 If you have any queries about how to complete the diary please contact a member of the NDNS Team at NatCen on freephone 0800 652 4572 between 8.30am- 5.30pm. 1 PLEASE READ THROUGH THESE PAGES BEFORE STARTING YOUR DIARY We would like you to keep this diary of everything you eat and drink over 4 days. Please include all food consumed at home and outside the home e.g. work, college or restaurants. It is very important that you do not change what you normally eat and drink just because you are keeping this record. Please keep to your usual food habits. Day and Date Please write down the day and date at the top of the page each time you start a new day of recording. Time Slots Please note the time of each eating occasion into the space provided. For easy use each day is divided into sections, from the first thing in the morning to late evening and through the night. Where and with whom? Please tell us what room or part of the house you were in when you ate, e.g. -
Custom Provisioning Menu
St. Vincent Provisioning tailor-made just for you Name: ___________________________Yacht Name: ___________________ Charter date: ______________ Thank you for your order. If you have any preferences that are not listed, please place them on a separate sheet and we will do our best to provide those items for you. SOME TIPS • 1 liter of water per person per day is recommended • Be careful with the quantity of frozen food you order; while your yacht is equipped with a refrigerator, frozen items will hold for a limited time in it. We will freeze your items over night prior to your charter. • Soft fruit such as banana, avocado and pineapple will ripen quicker in the heat than citrus fruit. • A lot of fresh products are seasonal and not always available. Please mark ‘NO’ if you do not wish us to replace your order with something close to the initial product. • Package sizes and brand might change without notice. Again, please mark ‘NO’ if you do not want a replacement product. • If you buy by weight we will try to get as close to what you ordered but sometimes package sizes do not allow us to get it absolutely accurate. • Should you rather want to order pieces (e.g. steaks) instead of weight indicate it under ‘Quantity’ by adding the Unit size you want us to use (e.g. 4 pieces, versus just 4, which would indicate 4lb). • All prices are listed in US dollars as an indication only. Invoice will be in Eastern Caribbean dollars at cost price which includes 15% VAT plus the 20% service charge due to fluctuating prices of these commodities. -
Mayonnaise, Ketchup and Sauce Preparation Systems Sauces to Suit Every Taste
Mayonnaise, Ketchup and Sauce Preparation Systems Sauces to suit every taste Sauces to suit every taste – based on this concept, IKA® applica- All such sauces are oil-in-water emulsions. An appropriate quanti- tion engineers have developed a versatile processing system for ty of hydrophilic emulsifier must be added to prevent the phases the preparation of a range of different sauces, such as mayonnai- from separating. se or ketchup. In the case of mayonnaise-type sauces, egg yolk, milk protein or Mayonnaise is a popular condiment that consists of oil, water vegetarian emulsifiers are generally used for this purpose. The and egg yolk. Different countries have various requirements for emulsion is stabilized and the viscosity of the final product is adju- the designation of a product such as mayonnaise. In EU member sted using hydrocolloids and starches. A properly balanced recipe states, mayonnaise must have a total fat content of at least 70 % produces the desired mouthfeel and optimum structure. and an egg yolk content of at least 5%. Under German delica- tessen industry guidelines, salad mayonnaise must have an oil The incorporation of additives is not sufficient to produce a high content of at least 50 %. quality emulsion. Most importantly, the oil phase must be broken down into very fine droplets - just one of the requirements the Variants available on the market include mustard mayonnaise, to- IKA® process is able to satisfy very rapidly. As the IKA® system can mato mayonnaise, as well as remoulades and various low calorie be used to prepare products with a wide viscosity range, it is ideal salad creams and dressings. -
Sauces & Soups Code Pack Storage Cooking Sauces & Pastes Bisto
Sauces & Soups Code Pack Storage Cooking Sauces & Pastes Bisto Beef Gravy Granules (25ltr) D807 1.9kg Ambient Bisto Chicken Gravy Granules (25ltr) D807C 1.9kg Ambient Bisto Turkey Gravy Granules (25ltr) D807T 1.9kg Ambient Bisto Vegetarian Gravy Granules (25ltr) D807V 1.9kg Ambient Garlic Puree D915 1kg Ambient Ham Stock Mix D796 700g Ambient Beef Stock Mix D797 800g Ambient Chicken Stock D798 800g Ambient Vegetable Stock D799 800g Ambient Tomato Puree D901 800g Ambient Vindaloo Paste D926V 2 x 2.4kg Ambient Pizza Sauce T325 2.5kg Ambient SPicey Pizza Sauce T325S 2.5kg Ambient Perco SPiced Pizza Sauce DL918 5kg Ambient Curry Paste D916C 6 x 198g Ambient Korma Paste D916K 6 x 198g Ambient Madras Paste D916M 6 x 198g Ambient Tandoori Paste D916N 6 x 198g Ambient Rogan Josh Paste D916R 6 x 198g Ambient Tikka Paste D916T 6 x 198g Ambient Vindaloo Paste D916V 6 x 198g Ambient Caesar Dressing Lamacon (Plastic Jars) D306 2.1kg Chilled ZR Honey & Mustard Dressing D302 2.2kg Chilled ZR Jalfrezi Sauce D308 2.4kg Chilled ZR Hickory BBQ Sauce D303 2.5kg Chilled ZR Cajun Sauce D305 2.5kg Chilled ZR Sweet Chilli Sauce D309 2.5kg Chilled ZR Coronation Mayo D310 2.5kg Chilled ZR Herby Tomato Sauce D314 2.5kg Chilled ZR Hoisin Sauce D315 2.5kg Chilled ZR Honey & Chilli Sauce D316 2.5kg Chilled ZR Jamaican Sauce D323 2.5kg Chilled ZR Louisiana Sauce D325 2.5kg Chilled ZR Mexican Sauce D329 2.5kg Chilled ZR Tikka Masala Sauce D341 2.5kg Chilled ZR Piri-Piri Sauce D330 2.6kg Chilled Dressings & Mayonnaise Lion Caesar Dressing D861 2 x 2.27ltr Ambient Lion -
Cultural Diversity in Britain a Toolkit for Cross-Cultural Co-Operation Phil Wood, Charles Landry and Jude Bloomfield
Cultural diversity in Britain A toolkit for cross-cultural co-operation Phil Wood, Charles Landry and Jude Bloomfield With the current debate about ‘multiculturalism’, this study sets out a new approach to cultural diversity. It explores ways of unlocking the potential in diversity and identifies strategies to aid greater exchange between different cultural groups. The authors examine the connections between cultural diversity, innovation and thriving, prosperous urban communities, in relation to the economic, social and cultural mix of Britain’s population. They developed tools to harness the potential of diverse communities, and their powers of innovation, for use by policymakers, planners and practitioners. These include a set of indicators of openness to check the readiness of a city to take advantage of diversity, and the intercultural lens through which professionals can examine the familiar in a new light. The study evaluated six aspects of local activity: public consultation and engagement urban planning and development business and entrepreneurship schools the arts and creative industries sport. The project went further by helping participating cities to develop specific economic, social, cultural and planning policies and so to become role models for others. The study draws on local case studies and in-depth interviews with 33 intercultural innovators in seven UK cities, with comparative analysis also conducted in Europe, North America and Australasia. It is aimed at policymakers and practitioners in local and regional government, neighbourhood renewal and community cohesion. This publication can be provided in alternative formats, such as large print, Braille, audiotape and on disk. Please contact: Communications Department, Joseph Rowntree Foundation, The Homestead, 40 Water End, York YO30 6WP. -
Sauces, Spices, and Condiments: Definitions, Potential Benefits
Ann. N.Y. Acad. Sci. ISSN 0077-8923 ANNALS OF THE NEW YORK ACADEMY OF SCIENCES Issue: Fortification of Condiments and Seasonings with Vitamins and Minerals in Public Health II Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets Maria Nieves Garc´ıa-Casal,1 Juan Pablo Pena-Rosas,˜ 1 and Heber Gomez-Malav´ e´ 2 1Evidence and Programme Guidance, Department of Nutrition for Health and Development, World Health Organization, Geneva, Switzerland. 2Department of Sociology, University of Geneva, Geneva, Switzerland Address for correspondence: Maria Nieves Garc´ıa-Casal, Ph.D., Evidence and Programme Guidance, Department of Nutrition for Health and Development, World Health Organization, Avenue Appia 20, Geneva, GE 1211, Switzerland. [email protected] Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008–2013 increasing from 31,749,000 to 35,795,000 metric tons. -
Effect of Packaging Materials on the Storage Conditions of Salad Cream from Cassava, Sweet Potato and Three Leaf Yam Starches
©2015 Scienceweb Publishing International Journal of Biotechnology and Food Science Vol. 3(5), pp. 57-62, August 2015 ISSN: 2384-7344 Research Paper Effect of packaging materials on the storage conditions of salad cream from cassava, sweet potato and three leaf yam starches Eke-Ejiofor J.* • Beleya E. A. Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, P.M.B. 5080, Port Harcourt. *Corresponding author. E-mail: [email protected]. Accepted 23rd June 2015 Abstract. Salad cream was prepared from starches of cassava, three leaf yam and sweet potato. The proximate parameters of the cream were evaluated and the salad cream were packaged in plastic and bottle containers and stored for a period of six week. Proximate analysis of salad cream showed cassava starch salad cream to have the highest moisture (58.96%), while protein was (0.46%), carbohydrate was (37.18%) with control as highest respectively. Three leaf yam starch salad cream had the highest ash content 2.30% and lowest fat content (21.08%). Fat content showed no significant difference (p > 0.05), while total available carbohydrate (TAC) was significantly different (p < 0.05) from all other samples. Storage parameters such as moisture, peroxide value (PV), total titratable acidity (TTA), free fatty acid (FFA) and pH increased with storage. Moisture content of the stored cream in bottle and plastic containers was highest at six weeks (60.85%) in both cases, while peroxide value ranged from (0.67 to 5.55 mEq/kg) with control as lowest and three leaf yam salad cream as the highest.