Offers December 2020 Foodservice Edition
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Continental Fresh Continental Ready-To-Eat
CATEGORY GUIDE Below is a guide which you can use to determine the category your entry belongs in. You will note some categories have a naming right sponsor, this does NOT mean you are required to use their products in your entries, if you wouldn’t normally. BEEF proudly sponsored by CONTINENTAL FRESH FLAVOURS OF THE WORLD GOURMET Angus Andouille Thai Chicken & Lemongrass Old Fashioned Beef Bratwurst Boerewors GOURMET BEEF proudly sponsored by Pure Beef Chaurice Lebanese Beef Beef, Blue Vein & Mushroom Traditional Beef Chorizo (fresh) Fijian Lamb Curry Beef, Cracked Pepper, Coriander True Beef Greek Loukaniki Herb Moroccan Lamb Beef, Mushroom & Onion Greek Lamb Texan Chilli Beef Beef & Stout Hungarian PORK proudly sponsored by Tandoori Beef Steak & Guinness Italian Free Farmed Pork Italian Casalinga BLACK PUDDING/ROUNDS GOURMET PORK proudly sponsored by Old English Pork Italian Salsicca Black Pudding Prime Pork Honeydew & Bacon Merguez White Pudding Pure Pork Sicilian Pork, White Wine & Fennel Traditional Pork Sosaties TRADITIONAL Pork, Chilli & Apricot Pork & Maple Spanish Basil & Tomato proudly sponsored by Pork, Pineapple & Goji Berry Spicy Italian Beef & Peppercorn PRE-COOKED Toulouse Beef & Thyme Pork, Stilton & Apple CONTINENTAL READY-TO-EAT Beef & Bacon BBQ Beef Beef, Garlic & Herb GOURMET POULTRY BBQ Pre-cooked *Must be a ready-to-eat/gourmet pre- Cumberland Apricot & Tarragon Chicken Beef & Bacon Pre-cooked cooked sausage, not a fresh product Herb & Garlic Chicken, Chilli & Mango Beef, Tomato & Onion Bavarian Irish Breakfast Chicken -
AUSTRALIAN FOOD SLANG Abstract
UNIWERSYTET HUMANISTYCZNO-PRZYRODNICZY IM. JANA DŁUGOSZA W CZĘSTOCHOWIE Studia Neofilologiczne 2020, z. XVI, s. 151–170 http://dx.doi.org/10.16926/sn.2020.16.08 Dana SERDITOVA https://orcid.org/0000-0003-1206-8507 (University of Heidelberg) AUSTRALIAN FOOD SLANG Abstract The article analyzes Australian food slang. The first part of the research deals with the definition and etymology of the word ‘slang’, the purpose of slang and its main characteristics, as well as the history of Australian slang. In the second part, an Australian food slang classification consisting of five categories is provided: -ie/-y/-o and other abbreviations, words that underwent phonetic change, words with new meaning, Australian rhyming slang, and words of Australian origin. The definitions of each word and examples from the corpora and various dictionaries are provided. The paper also dwells on such particular cases as regional varieties of the word ‘sausage’ (including the map of sausages) and drinking slang. Keywords: Australian food slang, Australian English, varieties of English, linguistic and culture studies. Australian slang is a vivid and picturesque part of an extremely fascinating variety of English. Just like Australian English in general, the slang Down Under is influenced by both British and American varieties. Australian slang started as a criminal language, it moved to Australia together with the British convicts. Naturally, the attitude towards slang was negative – those who were not part of the criminal culture tried to exclude slang words from their vocabulary. First and foremost, it had this label of criminality and offense. This attitude only changed after the World War I, when the soldiers created their own slang, parts of which ended up among the general public. -
YAZ 2021 Sapa’Da Akşam
YAZ 2021 Sapa’da Akşam BAŞLANGIÇ SOĞUKLAR SICAKLAR Acılı Kuru Cacık 28 Fırın Mücver 38 Süzme yoğurt, turşu biber, salatalık, kuru domates Süzme yoğurt, körpe roka, kuru domates Muhammara 32 Dana Dil Izgara 40 Antakya nar ekşili sarımsaklı kıtır ekşi maya ekmeği Köz patlıcan, semizotu, rezene, yeşil elma salatası Cevizli Mantı 42 Fesleğenli Domates Salatası 34 Tuzlu yoğurt, isot yağı Kırmızı soğan, kıl biber, ceviz, peynir Izgara Kuşkonmaz 48 Antakya Humus 42 Tire çamur peyniri, endivyen, çam fıstığı, ot ezmesi, Pastırma, isli nohut ve kavrulmuş susam narenciye Vegan opsiyon için pastırmasız tercih edilebilir. Izgara Balık Ekmek 56 Yıldız Anasonlu Enginar 44 Kızarmış Brioche ekmeği, tarama, taze baharat Portakallı taze bakla salatası, biber turşusu Ördek Topik 48 Ahtapot Izgara 62 Antalya hibeş, isli yağ, ızgara lavaş Köz biber, fıstık püresi, ot ezmesi, portakal, kişniş Levrek 50 Kokoreç Izgara 62 Sızma zeytinyağı, limon, Çengelköy salatalık, zeytin, Brioche ekmeği, köz biber salatası kişniş, kırmızı biber Acılı Kuzu Sosis Izgara 62 Patates ezmesi, ot salatası, tuzlu yoğurt SALATA Roka Salatası 32 TAŞ FIRINDAN ANA YEMEKLER Roka, çilek, Kars Gravyeri, domates, sumak sosu Dağ Kekikli Tavuk But 48 Ayvalık Salatası 34 Pazar otları, mantarlı fırın patates, bakla ezmesi Lor, vişne, roka, semizotu, bakla, nane, Balık Güveç 80 dereotu, maydanoz Levrek, havuç, arpacık soğan, tarhun, taze patates, Tahıllı Ton Balığı Salatası 48 biber, domates Firik buğdayı, beluga mercimek, maş fasulyesi, nohut, Kızarmış Somon 84 yer fıstığı, kuş üzümü, domates, -
3. Ottoman Contributions to the World.Pdf
Ottoman Contributions to the World Turkey is also the home of many other cultivated plants, such as chickpeas, lentils, apricots, almonds, figs, hazelnuts, cherries and sour cherries. Their origin is recorded in the Latin names for some of these species, such as Ficus caria, meaning "fig of Caria". Caria was an archaic civilization of Anatolia in the southern Aegean region. Similarly the cherry's scientific name Cerasus comes from the ancient name of its place of origin, today the province of Giresun on Turkey's Black Sea coast. Off the large number of ornamental flowers cultivated from Turkish wild forms, we can cite the tulip, crocus, snowdrop, lily and fritillary. TULIPS Although tulips are associated with Holland, both the flower and its name originated in the lâleh) as it is also called in Turkey, is a ,ﻩلال Persian empire. The tulip, or lale (from Persian flower indigenous to Turkey, Iran, Afghanistan and other parts of Central Asia. Although, it is unclear who first brought the flower to northwest Europe, it is the Turks who made tulip known in Europe. The most widely accepted story is that of Oghier Ghislain de Busbecq, ambassador from Ferdinand I to Suleyman the Magnificent of the Ottoman Empire in 1554. He remarks in a letter upon seeing "an abundance of flowers everywhere; Narcissus, hyacinths, and those which in Turkish Lale, much to our astonishment, because it was almost midwinter, a season unfriendly to flowers" (see Busbecq, qtd. in Blunt, 7). In Persian Literature (classic and modern) special attention has been given to these two flowers, in specific likening the beloved eyes to Narges and a glass of wine to Laleh. -
Report Prepared for the Co-Operative Research Centre for High Integrity Australian Pork
Consumption of Pork by Australians – A Secondary Analysis of the 2011- 2013 Australian Health Survey 3B-109 Report prepared for the Co-operative Research Centre for High Integrity Australian Pork By Dr Deborah Nolan-Clark1, Dr Elizabeth Neale1, Assoc. Prof. Karen Charlton2 1Landmark Nutrition Pty Ltd. P.O Box 70, Wollongong, NSW, 2500 Ph: +61 405008242, Email: [email protected] 2School of Medicine, University of Wollongong, NSW, 2522 Ph: +61 2 4221 4754, Email: [email protected] June 2015 Executive Summary Rationale for undertaking the Project There is a lack of current research exploring the consumption of pork and its associated nutritional benefits for Australian adults. The rapidly changing nature of the food supply and consumer preferences requires the analysis of more recent and nationally representative dietary surveys to gain a clear understanding of current pork consumption and related health outcomes in the Australian diet. The 2011-2013 Australian Health Survey is the first representative nutrition survey to be conducted in Australia since 1995. Nutrition data from this survey provides the most up-to-date data available on the dietary intakes and eating habits of Australians. Outcomes from the analysis of this survey provide both insights valuable for the strategic marketing of pork products and further evidence relating to the important nutrition contribution of pork to the diet of Australians. Outcomes of the project This study identified that just over a third (37.4%) of Australians reported eating pork on the survey day evaluated, with the vast majority consuming processed pork rather than fresh pork. Ham was the pork product consumed in the greatest quantity, followed by bacon. -
Kafkas Cafe Cat.Pdf
www.kafkasfoods.com 1 Catalogue 2021 Catalogue kafkasfoods.com FOODS ABOUT US. 2 Catalogue 2021 Catalogue kafkasfoods.com ABOUT US. Kafkas Foods Ltd was founded in 2002. We are a pioneer in the sourcing, manufacturing EN and distributing of frozen food products. Our mission is to introduce premium quality products from our national heritage all around the world at affordable prices. Over the years, Kafkas Foods has become more competitive in three areas; providing 3 traditional products, international import/export and nationwide distribution. Kafkas Foods has considerably invested over the last 17 years which has enabled us to expand our range of products and services. Our initial aim was to be the No.1 Halal frozen food supplier of the UK. However, since then have expanded and developed our operation of frozen foods from meat, poultry, fish vegetables and pastries products. Our modern fleet of frozen delivery vehicles provide efficient, reliable, and regular deliveries throughout the UK and Ireland. Catalogue 2021 Catalogue kafkasfoods.com 4 Catalogue 2021 Catalogue kafkasfoods.com Catalogue 2021 Catalogue kafkasfoods.com 5 PASTALAR - CAKES 6 Cakes Catalogue 2021 Catalogue kafkasfoods.com A-2330 MAUN LEMON CHEESECAKE 12PCS 1 Qty 7 12X150GR Catalogue 2021 Catalogue A-2331 MAUN RASPBERRY CHEESECAKE 12PCS 1 Qty 12X150GR kafkasfoods.com A-2335 MAUN BELLA VISTA CAKE 1 Qty 9X165GR A-2336 A-2337 MAUN TIRAMISU SQUARE CAKE MAUN LATTE SQUARE CAKE 8 1 Qty 9X165GR 10X140GR Catalogue 2021 Catalogue A-2338 A-2339 MAUN MOSAIC CAKE MAUN OREO MONO CAKE -
Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA -
Pick 5 Dishes for 90* Edamame (Df) (Lg)
WELCOME OUR MENU HAS BEEN CREATED AROUND SHARING. TO ENHANCE YOUR GOLD CLASS EXPERIENCE WE RECOMMEND 4 TO 5 DISHES SHARED BETWEEN TWO GUESTS THROUGHOUT THE FILM. PICK 5 DISHES FOR 90* ADD A BOTTLE OF GOLD CLASS HOUSE WINE OR SPARKLING WITH ANY PICK 5 FOR 25 ADD 4 HEINEKEN, FURPHY OR PIPSQUEAK CIDERS TO YOUR PICK 5 FOR 29 *EXCLUDES GOURMET CHEESE SELECTION FROM OUR KITCHEN EDAMAME (DF) (LG) (V) 9 GREEN SOY BEANS SPRINKLED WITH SEA SALT DIPS BOARD (V) (LGO) (VEO) 19 CREAMY GUACAMOLE, TZATZIKI, SPICY CAPSICUM AND HUMMUS WITH TOASTED TURKISH BREAD SLICES ADDITIONAL TURKISH BREAD $4 AVAILABLE AS A VEGAN OPTION VEGAN OPTION, HUMMUS, PESTO EVOO WITH BALSAMIC VEGETABLE SPRING ROLLS (V) (DF) 18 VERMICELLI AND VEGETABLE SPRING ROLLS, ICEBERG LETTUCE WITH SWEET AND SALTY HOISIN SAUCE PRAWN TWISTERS (DF) 20 PRAWNS INFUSED WITH CORIANDER, GREEN ONION AND GARLIC WRAPPED IN CRISPY PASTRY WITH CHILLI LIME AIOLI AND A LIME WEDGE CLASSIC WEDGES (DFO) (VEO) 18 GOLDEN FRIED WEDGES TOPPED WITH YOUR SELECTION OF THREE OF THE FOLLOWING SAUCES: SOUR CREAM, SWEET CHILLI, FRESH GUACAMOLE, TOMATO, CHILLI LIME AIOLI, GARLIC AIOLI DELUXE BACON WEDGES 21 CLASSIC GOLDEN WEDGES OVERLOADED WITH CRISPY BACON, TASTY CHEESE, SOUR CREAM, GUACAMOLE AND FRESH CHIVES LOUISIANA SPICED CHICKEN TENDERS 22 HAND CRUMBED CHICKEN TENDERS COATED IN BLACKENING SPICE AND PANKO CRUMB WITH RANCH DRESSING, BLUE CHEESE SAUCE AND FRANK’S HOT SAUCE FALAFEL WRAP (V) (VEO) (DFO) 20 CHICKPEA AND PARSLEY MORSELS PAIRED WITH CUCUMBER, TOMATO, COS LETTUCE, TZATZIKI AND DRIZZLED WITH HUMMUS IN A -
Week 1 Supper Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Week 1 Supper Monday Tuesday Wednesday Thursday Friday Saturday Sunday Pork loin steaks, pan fried Saveloy Hot Dog served Traditional Beef Chilli con Italian Pasta night and served with a rich with crispy fried onions, carne served with sour HOUSE SELECTION PIZZA NIGHT tomato & red onion herb American mustard & cream, tortilla chips and Freshly cooked Penne gravy served on served in a soft roll served vegetable rice Pasta with a choice of wholegrain mustard mash with spicy fries sauces: Bolognese, Main Meals Spice rubbed Chicken Carbonara, Five bean Spicy Panko Breaded Basa Sweet and sour chicken strips served on a spinach pesto fillet goujons served in a noodles with Pak Choi flatbread with a side dish Ham and Mushroom crusty French stick with water chestnuts and of Israeli couscous & Topped off with fresh salad leaves and bamboo shoots grilled vegetables and parmesan or basil oil Traditional English homemade tartare sauce homemade hummus Roast Supper. Roasted vegetable Orzo Marinated tofu & Grilled Halloumi and slow Ricotta hot cakes with Roasted peppers, olives and Alternative meats pasta filled peppers vegetables with a black roasted herb tomatoes baby tomatoes and rocket herbs Vegetarian include Beef, Turkey, topped with crumbled pepper sauce served on a served on a homemade Or Pork and Gammon. All feta homemade garlic and potato flatbread Spinach, egg and parmesan served with traditional herb flatbread accompaniments and Skinny fries sides Mixed leaf salad Tomato & Chilli Salsa Mozzarella/Beef Tomato Paprika Spiced Sweet potato -
What's in Your Hot Dog? a Histological Comparative Analysis
Christmas competition Joint winner What’s in your hot dog? A histological comparative analysis Tyler Rouse, Jordan Radigan he contents of hot dogs (also known as street meat, tube 1 Haematoxylin and eosin, 20Â, demonstrating fat globules, steaks, frankfurters, wieners, etc) have been a source skeletal muscle and bone fragment T of speculation in popular culture. However, a search of published literature did not identify any studies analysing the histological composition of these products. The oral mucosa from the vermillion border and anuses of large mammalian domesticated animals has been postulated. We sought to not only determine the varieties of tissues that make up hot dogs, but also to do a comparative analysis of various brands of hot dogs to study the amount of skeletal muscle (which most people consider to represent meat) within each type. Method Specimens were procured both from vendors in a public location (“street meat”) and from a commercial supermarket. The street meat specifically came from a vendor located at a major sporting event, and the store-bought one came from a large regional chain supermarket located in the author’s city of employment. Both a low-cost, no-name brand and an all-beef variety were purchased for examination. And in accordance with Canadian law, two Discussion French language specimens from Quebec were also included — again, both low-cost and all-beef varieties. Where do we begin? The results of this study were surprising fi to these authors. Although the absence of identifiable squamous A single specimen from each package was selected, and at least ve fi separate segments were submitted to be fixed in formalin mucosa de nitively refutes the oral and anal mucosa hypothesis, overnight and then sectioned and stained with haematoxylin and the truth, if possible, seems much worse. -
İlkokul Ortaokul Şubat 2020 Menü
2019-2020 EĞİTİM/ÖĞRETİM YILI HİSAR OKULLARI İLKOKUL ,ORTAOKUL ŞUBAT AYI YEMEK MENÜSÜ 3 Şubat 2020 4 Şubat 2020 5 Şubat 2020 6 Şubat 2020 7 Şubat 2020 PAZARTESİ SALI ÇARŞAMBA PERŞEMBE CUMA SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 BALLI MİNİ SANDVİÇ 230 EV PİZZASI 175 BEYAZ PEYNİRLİ/SCRAMBLED EGG SANDVİÇ 300 PATATESLİ GÖZLEME 250 KAŞAR PEYNİRLİ SİMİT 240 ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL KROTONLU DOMATES ÇORBA 160 DANA ETLİ KURU FASULYE 280 SÜZME MERCİMEK ÇORBA 130 TARHANA ÇORBA 125 YOĞURT ÇORBA 130 HİSAR KÖFTE / PARMAK PATATES 350 PİRİNÇ PİLAVI 200 BOLONEZ SOSLU SPAGETTİ 360 HİNDİ KÜLBASTI/SEBZE GARNİ 260 TAS KEBABI 260 AYRAN 70 DERE OTLU NANELİ CACIK 70 ISPANAK YEMEĞİ 120 ERİŞTE 200 BULGUR PİLAVI 200 MEVSİM MEYVESİ 75 MEVSİM MEYVESİ 75 DOĞUM GÜNÜ PASTASI(FRAMBUAZLI CHEESCAKE) 200 DONDURMA 86 MEVSİM MEYVESİ 75 YEŞİL SALATA 15 YEŞİL SALATA 15 YEŞİL SALATA 15 YEŞİL SALATA 15 YEŞİL SALATA 15 RENDE HAVUÇ 25 RENDE HAVUÇ 25 RENDE HAVUÇ 25 RENDE HAVUÇ 25 RENDE HAVUÇ 25 KIRMIZI LAHANA 25 KIRMIZI LAHANA 25 KIRMIZI LAHANA 25 MEYVE SALATASI 75 KIRMIZI LAHANA 25 KISIR 40 ZY. PIRASA 100 MEYVE SALATASI 75 PANCAR SALATASI 25 BRÜKSEL LAHANASI SALATASI 100 ROKA SALATASI 15 KARIŞIK TURŞU 15 BAKLAGİL SALATA 100 COLESLAW SALATA 75 KARIŞIK TURŞU 15 YOĞURT 125 YOĞURT 125 YOĞURT 125 YOĞURT 125 YOĞURT 125 İKİNDİ BESLENMESİ CAL İKİNDİ BESLENMESİ CAL İKİNDİ BESLENMESİ CAL İKİNDİ -
Hamurun Ustalarindan "From the Master Baker"
Hamurun Ustalarindan "From the Master Baker" www.turkeyg.com Merhaba Hello Hallo Привет Hola Olá Zdravo 안녕하세요 Hamurun Ustalarindan "From the Master Baker" 你好 Bonjour Hei Hej こんにちは Ahoj م www.turkeyg.com 1 MISIONBİZ KİMİZ As Turkey Frozen Foods Groups family, we consider development as a part of our business, and we take care that our products are of high quali- ty and at a level that sets standards. We are in a position that directs the sector by aiming to be the best in our products, and with this awareness, we work with all our eorts to achieve the better in our products. With the support of our consumers, we prepare Turkish avors under the right conditions and deliver them in the best form. Turkey Frozen Foods Groups ailesi olarak gelişimi işimizin bir parçası olarak görüyor, ürünlerimizin kaliteli ve standartları belirleyen seviyede olmasına özen gösteriyoruz. Ürünlerimizde en iyi olmayı hedefe koyarak sektöre yön veren bir konumda yer alıyoruz, bu bilinçle ürünlerimizde daha iyiyi yakalamak için tüm gayretlerimizle çalışıyoruz. Tüketicilerimizin desteği ile Türk lezzetlerini en doğru şartlara hazırlıyor ve en iyi haliyle onlara ulaştırıyoruz. 2 VISION BİZ NE YAPIYORUZ As the Turkey Frozen Foods Groups family, we set out to bring traditional Turkish and Anatolian avors to the whole world. We work with our entire team to ensure that our products are healthy and nutritious, and that they are easily available and easily prepared. Turkey Frozen Foods Groups ailesi olarak Türk ve Anadolu gelenksel lezzetleri- ni bütün dünya ile buluşturmak üzere yola çıktık. Ürünlerimizin sağlıklı ve besleyici olması, kolay ulaşılır ve kolay hazırlanan lezzetler olarak sofralarda yer alması için tüm ekibimizle çalışıyoruz.