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DOI: 10.18697/Ajfand.82.17090 13406 APPLICATION of a VALUE
Afr. J. Food Agric. Nutr. Dev. 2018; 18(2): 13406-13419 DOI: 10.18697/ajfand.82.17090 APPLICATION OF A VALUE CHAIN APPROACH TO UNDERSTANDING WHITE KENKEY PRODUCTION, VENDING AND CONSUMPTION PRACTICES IN THREE DISTRICTS OF GHANA Oduro-Yeboah C1*, Amoa-Awua W1, Saalia FK2, Bennett B3, Annan T1, Sakyi- Dawson E2 and G Anyebuno1 Charlotte Oduro-Yeboah *Corresponding Author email: [email protected] 1Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana 2Department of Nutrition and Food Science, University of Ghana. P.O. Box LG34, Legon 3Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK DOI: 10.18697/ajfand.82.17090 13406 ABSTRACT Traditional processing and street vending of foods is a vital activity in the informal sector of the Ghanaian economy and offers livelihood for a large number of traditional food processors. Kenkey is a fermented maize ‘dumpling’ produced by traditional food processors in Ghana. Ga and Fante kenkey have received research attention and there is a lot of scientific information on kenkey production. White kenkey produced from dehulled maize grains is a less known kind of kenkey. A survey was held in three districts of Ghana to study production, vending and consumption of white kenkey and to identify major bottlenecks related to production, which can be addressed in studies to re-package kenkey for a wider market. Questionnaires were designed for producers, vendors and consumers of white kenkey to collate information on Socio-cultural data, processing technologies, frequency of production and consumption, product shelf life, reasons for consumption and quality attributes important to consumers using proportional sampling. -
Fall Cooking Program 2016
FALL COOKING PROGRAM 2016 auroragov.org/cooking 1891 2016 AURORA, YEARS Welcome Dear Aurora Cooks Community! Hope you are enjoying this fall harvest time of year. We are gearing up for cooler weather and shorter days as we wind down our growing season. Check out all our garden-to-table classes and new series this session! We have The Preserved Pantry, the Frugal Chef and Scratch Baking Basics, as well as many family, kids and teen classes highlighting food from every corner of the world. If you are looking for something to do on a chilly evening, come to a cooking class date night! You can even come with a friend, or as a single. We have some exciting new couples cooking classes, including the Fleetwood Mac Tribute Dinner, complete with music during the class! Come jam out to some tunes and cook with us. See you soon in the kitchen! Katrina and the Aurora Cooks Team TABLE OF CONTENTS Parent/Tot Cooking 2 Parent/Family Cooking 4 Kids Cooking 6 Meadowood Cooking Classes 7 Preteen Cooking 8 Teen Cooking 9 Adult Cooking 15 and Older 11 Adult Cooking 21 and Older 17 Wine Tasting 19 Recipe of the Season 20 All classes will be held at Expo Recreation Center 10955 E. Exposition Ave. unless noted Meadowood Recreation Center • 3045 S. Laredo 1 parent/tot cooking Ages 3-6 with parent. Apple Fest Tiny Italian Pumpkin Treats $38 ($29 Resident) $38 ($29 Resident) $38 ($29 Resident) Celebrate the harvest season with your Create delicious meatballs & veggies your Learn to use pumpkin in lots of different tot! Menu: Apple Zucchini Muffin tot will feel proud they prepared themselves. -
Kwame Nkrumah University of Science and Technology
KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI COLLEGE OF SCIENCE FACULTY OF BIOSCIENCES DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY SHELF LIFE STUDIES OF VACUUM PACKAGED ‘FANTI-KENKEY’ BY JAPHET ASANTE NOVEMBER, 2018 SHELF LIFE STUDIES OF VACUUM PACKAGED FANTI-KENKEY A THESIS SUBMITTED TO THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF FOOD QUALITY MANAGEMENT IN FOOD SCIENCE AND TECHNOLOGY (MSC. FOOD QUALITY MANAGEMENT) BY JAPHET ASANTE (BSc. POSTHARVEST TECHNOLOGY) NOVEMBER, 2018 DECLARATION I hereby declare that this thesis is the effort of my own hardworking except for references to other people‟s work which have been truly acknowledged, this thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, is the result of my own findings and has not been presented for any degree elsewhere. ASANTE JAPHET (PG1048617) ……………………… ……………… Student ID Signature Date Certified by Dr. (Mrs.) Faustina Dufie Wireko – Manu ……………………. ………………. Supervisor Signature Date Certified by Dr. (Mrs.) Faustina Dufie Wireko – Manu ……………………… ………………. Head of Department Signature Date ii ACKNOWDGEMENT My first and foremost thanks and praise go to the Almighty God, who gave me wisdom, direction Protection, Travelling mercies and strength throughout my postgraduate studies. I would like to express my sincere appreciation and gratitude to my lecturers and supervisor, Dr. (Mrs.) Faustina Dufie Wireko-Manu who despite her busy schedule, supervised my work and whose constructive criticisms, useful comments and guidance made this work a success. I would also want to thank Benjamin Nyarko,Yaw Gyamfi,Alexandra Ohenewaa Kwakye and Jemima,Owusuah Asante for their immense guidelines and contributions to make this thesis a success. -
Solutions for Picky Eating Your Child by Attending Food Help Your Youngster Festivals This Spring
Food and Fitness for a Healthy Child April 2017 Festivals of food Explore new foods with Solutions for picky eating your child by attending food Help your youngster festivals this spring. Whether they fea- choose to be less choosy ture peaches or persimmons, crawfish about food! Consider or crepes, strawberries or salmon, these these strategies to add events showcase interesting foods from variety to his diet. farmers, vendors, or restaurants. Look for ones with free admission—and Pass dishes around enjoy the free samples! Rather than putting bowls in the middle of Spring cleaning the dinner table, pass With winter in the rearview mirror, each one from person April is a good time for active spring to person. When a dish cleaning. Together, is passed to your child, list indoor and out- the aroma may tempt door tasks that will him to try it. Or he get everyone mov- might be more likely to serve himself to the mac ’n’ cheese. Finally, serve just ing. For instance, a little just because it’s in his hands. the pureed squash or broccoli. your youngster might work with you If not, at least he’ll see others take the Try, try again to wash windows or move winter food. And over time, his curiosity may Your child won’t touch steamed green coats into storage. Outdoors, he get the better of him. beans? Offer raw green beans with a could sweep porches or clear sticks yogurt-dill dip. Eggplant a no-go? Make from the yard. Use a “food chain” Slowly offer your youngster a series it into “fries.” (Cut a 1-pound eggplant into strips –1 -inch wide, and toss with Three types of fitness are of foods that build on ones he already 2 –1 tsp. -
PAXO Recipes
was devised in 1901 by John Crampton, a butcher from Eccles near Manchester, who wanted to have something extra to sell to his customers shopping for their Sunday lunch menus. www.paxo.co.uk Christmas Stuffing with Cranberry A turkey with trimmings experience without having to cook a full turkey. Just layer a turkey escalope with Paxo Stuffing, cranberry sauce and bacon and cook in the oven for Christmas dinner on a plate in no time. Ingredients 1 pkt Paxo Sage and Onion stuffing 1 Small red onion, finely chopped 50g Fresh cranberries Preparation 1 Small roasting tin, lightly greased 20 mins cooking Preparation Instructions 6 servings 1. Preheat the oven to 200ºC/400ºF/gas mark 6. 2. Make up Paxo stuffing as directed on the pack instructions. 3. Stir in the red onion and cranberries then place the mixture into a small roasting tin. 4. Bake for 15-20 minutes or until the stuffing is hot and crispy on top. 5. Cut into slices and serve as an accompaniment to roast turkey. Crispy Roast Potatoes Make the most scrumptious roast potatoes by sprinkling some Paxo Sage & Onion Stuffing Mix over parboiled potatoes before roasting for great flavour and extra crunch. Ingredients 1kg Potatoes such as King Edward or Desiree peeled and cut each into 4 even-sized pieces. 1 pkt Paxo Sage & Onion stuffing 100ml Olive oil Preparation Large roasting tin 50 mins Preparation Instructions Serves 6 1. Preheat the oven to 200ºC/400ºF/ Gas Mark 6 and place the roasting tin in the oven. 2. Place the potatoes into a large pan of boiling water and parboil for 5 minutes 3. -
DINNER Written By: Chong Yi 1040 Mattlind Way Meal Planning Series 3 Milford, DE 19963
DINNER Written by: Chong Yi 1040 Mattlind Way Meal Planning Series 3 Milford, DE 19963 This institution is an equal opportunity provider. Funded by the USDA Supplemental Nutrition Assistance Program (SNAP). Monday: One Sheet Pan Chicken Fajitas Slow Cooker Red Bell Pepper Whole Wheat Tortillas Ideas: Yellow Bell Pepper Onion Chicken Breast Fajita Seasoning Sloppy Joe Tuesday: Buffalo Baked Ziti Ziti Cream Cheese White Chicken Chili Garlic Chicken Breast Peach Cobbler Hot Sauce Mozzarella Cheese Beef Stew Wednesday: Deconstructed Burger Bowls Apple Butter Ground Beef Pickles Ketchup/mustard/mayo/ Chicken and Wild Onion Tomato bbq sauce/pickle juice (for dressing) Rice Soup Lettuce Avocado Split Pea Soup Thursday: Cheesy Enchiladas Black Bean Soup Corn Tortillas Oregano/Cumin/Crushed tomato Refried Beans Banana Upside Down Yellow Onion Cake Monterey Jack Cheese Stuffed Apples Friday: Cauliflower Sheppards Pie All Purpose Flour Berry Cobbler Cauliflower Carrots Milk Onion Peas Cream Chicken Broth Cheese Garlic Corn Salt/Pepper Thiswww.fbd.org/programs/nutrition institution is an equal opportunity-education provider. 30 minute meals: Ideas for the grill: BBQ Chicken Burgers Veggie Kabobs Southwest Turkey Burgers Fruits (Peaches, Pineapple, Mango) Vegetable Lasagna Veggie Pizza Lemon Chicken and Greens Butternut Squash Chili Stuffed Zucchini Cobb Salad Corn Pasta Primavera Eggplant Sweet Potato Black Bean Burrito Bowls Ingredients: Directions: 1. Preheat the oven to 425 degrees. 2 large sweet potatoes 2. Cube the sweet potatoes into small pieces, and thinly 2 bell peppers (red & green) slice the red and green bell peppers. Toss with a little Small onion oil and seasonings in a bowl. Transfer to a lined baking Chili powder/cumin/garlic pow- sheet and cook for 20 minutes or until soft. -
Fall Inspirations for Schnucks Produce Teammates: the Weather May Be Cooling Down but the Produce Department Is Heating up with a Fresh Crop of the Season’S Best
® > fall inspirations For Schnucks Produce Teammates: The weather may be cooling down but the Produce Department is heating up with a fresh crop of the season’s best. Late-summer produce like corn and peaches are still available while fall favorites such as currants and acorn squash are beginning to come into their peak. The latest issue of Schnucks Cooks features recipes including a wide variety of produce items, and below are just a few of our favorites. Fall Items Mexican Street Corn Salad at a Glance 11 Fresh corn is sheared from the ears, roasted in > Acorn squash the oven and combined with other ingredients, including fresh cilantro, red onion and garlic. The > Apples mix is tossed with a handful of other ingredients > Apple cider that are inspired by the traditional elotes, a > Beets Mexican street food treat of grilled corn covered > Carrots in cheese and spices. page 11 > Caulifl ower > Cilantro Grilled Amaretto Peach Parfait > Currants 11 > Dried cherries, cranberries Peaches, a late-summer favorite, are coated in a delicious brown sugar mixture and grilled until > Dried fruit bit pieces perfectly caramelized. The juicy peach halves are > Eggplant then layered with crushed biscotti cookies, glazed > Fennel pecan pie pecans and amaretto whipped cream > Fresh corn for a truly decadent dessert. page 11 > Fresh herbs > Garlic > Kale greens Walnut & Currant Stuff ed Apples > Lemons 15 Apples are a fall classic, and this simply delicious dessert calls for a tart apple – Pink Lady, Honey > Onion Crisp, Granny Smith or Golden Delicious. Suggest > Oranges using the same variety and similarly sized fruit for > Parsnips the best cooking results. -
Cooking for Pleasure
Miele Company Limited Fairacres, Marcham Road Cooking for pleasure Abingdon, Oxon OX14 1TW | United Kingdom | with the Miele Tel: 0845 365 0555 Fax: 0845 365 0777 | Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with the Miele SousChef 1st Edition /0Q)$|//5A M.-Nr. x xxx xxx (xx) (11/12) 2 Foreword Dear Reader Mealtimes are when families are most often together, and food is nearly always the focus when friends gather, be it for a casual evening or a more formal celebration. In the Miele Test Kitchen, we are in the privileged position of being able to practise professionally the hobby we share with many thousands of people across the world – cookery. We get the chance to experiment with both traditional and more exotic ingredients every day. Even after many years of experience, we never cease to be COC\GFD[VJGPGYƃCXQWTUCPFVCUVGUYGECP create using our Miele appliances. This book draws together our experience, excitement and passion for experimenting in the imaginative yet easy-to-prepare recipes we have created for you to try. We wish you “bon appetit” and above all hours of successful cooking with your Miele appliances. If you have any questions or comments, please give us a call on the number on the back cover. Kind regards, Your Miele Home Economists 3 Contents Foreword 3 Contents 5 %QQMKPI|YKVJNQY temperatures 6 7UGHWNKPHQTOCVKQP %QQMU XQECDWNCT[ | Recipes from A –Z 122 | 2QWNVT[ $GGHYKVJQPKQPU Lamb 7UGHWNKPHQCDQWVRQWNVT[ (KNNGVQHDGGHYKVJRCRTKMC 7UGHWNKPHQCDQWVNCOD &WEMDTGCUVYKVJQTCPIG rub 46 4CEMQHNCODYKVJJGTD -
Breakfast and Brunch Selections
Breakfast and Brunch Selections All Breakfasts include Hot Coffee, Decaf, Orange Juice, Cranberry Juice, Hot Tea & Hot Chocolate 20 Person Minimum Continental An Assortment of Freshly Baked Muffins, Danish Pastries, Glazed Cinnamon Rolls, Buttery Croissants, Scones, Fresh Sliced Fruit, Butter & Jams Traditional Farm Fresh Scrambled Eggs, Applewood Sliced Bacon OR Sausage Links, Home Fries, Fresh Sliced Fruit, Assorted Pastries, Butter & Jams French Toast French Toast with Butter & Warm Maple Syrup, Farm Fresh Scrambled Eggs, Sliced Bacon, Sausage Links & Fresh Sliced Fruit Ultimate Breakfast Bakery: An Assortment of Freshly Baked Muffins, Danish Pastries, Glazed Cinnamon Rolls, Buttery Croissants, Scones, Yogurt, Fresh Sliced Fruit, Granola, with Butter & Jams Choice of 2: Farm Fresh Scrambled Eggs Scrambled Eggs with Tomatoes & Scallions Scrambled Eggs with Diced Virginia Ham & Cheddar Cheese Spinach & Cheddar Quiche Quiche Lorraine Choice of 2: Sliced Bacon Choice of 2: Sliced Turkey Home Fries Sliced Virginia Ham Biscuits & Gravy Sausage Links Oatmeal & Accompaniments Sausage Patties French Toast with Warm Maple Syrup Turkey Hash Add an Omelet Station Hilton Garden Inn Winchester (540) 722-8881 [email protected] Boxed Breakfasts Fresh Baked Pastry, Canned Juice, Granola Bar, Whole Fruit, Yogurt & Utensils Elegant Brunch Includes Hot Coffee, Decaf, Orange Juice, Cranberry Juice, Hot Tea, Hot Chocolate & Iced Tea 20 Person Minimum Includes Farm Fresh Scrambled Eggs, Applewood Smoked Bacon, Sausage Links, an Assortment of Freshly -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Armenian-Cuisine.Pdf
Armenian Cuisine Albert Shahumyan Lavash Armenia is famous for its bread called “lavash”, it is baked in an underground oven called a “tonir.” “Lavash” is a very thin bread like shown in the picture. Here are some facts about “lavash”: • “Lavash” can be preserved for months • “Lavash” is considered to be one of the world’s best breads • It is traditionally made by women • It contains salt, flour and water • It is always put on the table when it is time to eat Matnakash • “Matnakash” is a way of making bread in Armenia • It was made by accident when a person making bread pulled their fingers through the dough and when they baked it the lines appeared like in the picture • The word “matnakash” comes from that event since “mat” means finger and “kash” comes from “kashel” which means to pull • It can be big, medium or small • It has a golden-brown colour and is very delicious • It is usually made and sold in small bread shops Lahmajo “Lahmajo” is very popular amongst Armenians and it is the traditional Armenian “pizza.” It is a round, thin piece of dough topped with minced meat, minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then it is baked • Traditionally “lahmajo” does not contain any cheese • Some “lahmajo” can be the size of a tray • And some can be very spicy Zhingyalov Hats “Zhingyalov hats” dough is filled with about 25 different types of greens and then fried. • “Zhingyalov hats” comes from Artsakh • Beer, dough and wine all suit to drink while eating “zhingyalov hats” • “Zhingyalov hats” is very popular during the Great Lent Harissa “Harissa” is an Armenian food that symbolises the courage of Armenians. -
Christoval Vineyards Catering Menu
The menu we provide is just a guideline of what we offer. If you have any special requests, We would be glad to meet with you and prepare a menu that is right for your needs. Thank you, for letting us provide you with a memorable experience. Catering By Chef Timothy W. Condon Gourmet Plated Dinner Four Course-$45 Choice of Appetizer, Salad, Entrée with Side and Vegetable Selection, Dessert Three Course-$35 Choice of Salad, Entrée with Side and Vegetable Selection, Dessert Two Course-$25 Choice of Salad, Entrée with Side and Vegetable Selection ** Additional Entrée Selection add $10 **Service Fee-20% Service Fee will include formal table service, full beverage service and any other needed service. Platinum Buffet Triple Entrée-$2!"2# Includes Two Salads, Dinner Rolls and Butter, Three Sides, Three Entrees, Selection of Desserts Dou$le Entrée-$23"22 Includes Salad, Dinner Rolls and Butter, Two Sides, Two Entrees, Selection of Desserts %ingle Entrée-$'!"'# Includes Salad, Dinner Rolls and Butter, Two Sides, One Entrée, Selection of Desserts Value Buffet Dou$le Entrée-$'!"'# Includes Value Salad, Dinner Rolls and Butter, Two Value Sides, Two Entrees %ingle Entrée-$'#"'4 Includes Value Salad, Dinner Rolls and Butter, Two Value Sides, One Entree (China Price/Disposable Price) **15% Gratuity is added on all buffets )Buffet *inimum of 40 People) Appetizers (Priced Per Portion) Platinum Creations Shrimp Cocktail with Fresh Lemon-$MP Texas Raised Lamb Kabobs with Mint Glaze-$5 Mini Crab or Salmon Cakes with House-made Remoulade-$5 Baked Brie with