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- STARTERS - SHRIMP GREEN AGUACHILE $16.00 CEVICHE ACAPULCO $17.00 MAIA GUACAMOLE $10.00 (CILANTRO KIMCHEE, CILANTRO EMULSION, CUCUMBER RIBBONS) (LOCAL CATCH, CURRY KETCHUP, AVOCADO MOUSSE) (CILANTRO, ONION, SERRANO CHILES) FILET MIGNION SASHIMI $22.00 LIMITED TUNA CARNITAS FISH DIP $14.00 ROASTED CAULIFLOWER $14.00 (PEANUT PONZU, SCALLIONS, ONION PETALS) QUANTITY (CELERY, CARROT AND FRESH TORTILLA CHIP) (CRIMINI BECHAMEL, DEMI-GLACÉ, GOAT CHEESE) GUAJILLO BBQ CHICKEN WINGS $16.00 TUNA SASHIMI $18.00 (SESAME, PINEAPPLE, CILANTRO) (MORITA MARINADE, AVOCADO MOUSSE, SORREL) - SOUPS & SALADS - JOSPER SALAD $13.00 TORTILLA SOUP $13.00 (BABY GEM, PARMESAN, ROASTED GARLIC DRESSING) (PASILLA & GUAJILLO CHILE, AVOCADO, SOUR CREAM, CILANTRO) TORTILLA SALAD $12.00 (CHILI EMULSION, CORN, BLACK BEANS) SOUP OF THE DAY $12.00 - TACOS & TOSTADAS - TUNA TOSTADA $15.00 SHRIMP CHORIZO TACO $14.00 FISH AL PASTOR QUESADILLA $13.00 (BURNT HABANERO, CHILE GUERO MAYO, CUCUMBER) (PIPIAN, AVOCADO MOUSSE, CILANTRO) (LOCAL CATCH, OAXACA CHEESE, FLOUR TORTILLAS) PORK BELLY TACO $14.00 TEMPURA PALMITO TACO $12.00 (PICKLED CAULIFLOWER, CILANTRO, XNIPEC) (HEARTS OF PALM TEMPURA, COLE SLAW RELISH, AVOCADO MOUSSE) MAIN ENTREES CITRUS ROASTED WHOLE SNAPPER $50.00 CHICKEN CONFIT $22.00 (PICO DE GALLO, ROASTED LEMON, CORN TORTILLAS) (MEXICAN ALIGOT, DEMI GLACE, SCALLION, BEECH MUSHROOM) CORN CRUSTED SEA BASS $26.00 MAIA MEXICAN BURGER 8OZ $20.00 (OVER LIME CONSOMMÉ CORN CRUST) (SALSA MACHA, FRISSEE, CHILE GUERO MAYO) ZARANDEADO OCTOPUS $28.00 6oz/8oz FILET MIGNON $38-$48 (TALLA SALSA, WATERCRESS, CITRUS VINAGRETTE) (TOMATILLO SALAD, TABASCO HOLLANDAISE) SINALOA COLLOSAL SHRIMP $40.00 16oz RIB EYE $85.00 32oz TOMAHAWK $180.00 (PICO DE GALLO, TABLE SIDE TORCHED MOZARRELLA) (TABLE SIDE MEZCAL FLAMBE) (TABLESIDE MEZCAL FLAMBE) - SIDES - ESQUITES $8.00 MEXICAN ALIGOT AND DEMI-GLACÉ $8.00 (PARMESAN CHEESE, CHILE PIQUÍN) (WHIPPED POTATOES, GRUYERE CHEESE, MOZZARELLA) JOSPER ROASTED VEGETABLES $8.00 MEXICAN RICE $8.00 (CHIMICHURRI) (TOMATO, CARROT, SWEET PEA, ROASTED CORN) FRENCH FRIES $8.00 Call Us: (786) 297-0046 | www.maiarestaurant.com | @maiarestaurant | @restaurantmaia - KIDS MENU - CHICKEN TENDERS $12.00 TEMPURA SHRIMP $12.00 WHITE CHEESE MAC & CHEESE $8.00 KIDS QUESADILLA $8.00 - DESSERTS - CHOCOLATE MOUSSE $14.00 (ORANGE ICE CREAM, CITRUS TUILLE, GOLD LEAF) VANILLA FLAN $10.00 (WHIP CREAM, SEASONAL FRUIT) TRES LECHES $10.00 (HIBISCUS POWDER, ITALIAN MERENGUE) BREAD PUDDING $10.00 (TRES LECHE, VANILLA ICE CREAM, CREME ANGLAISE) Call Us: (786) 297-0046 | www.maiarestaurant.com | @maiarestaurant | @restaurantmaia .

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Fortification of Baked and Fried Tortilla Chips With
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Texas A&M Repository FORTIFICATION OF BAKED AND FRIED TORTILLA CHIPS WITH MECHANICALLY EXPELLED SOY FLOUR A Thesis by MONICA DE LA TORRE PINEDA Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE May 2007 Major Subject: Food Science and Technology FORTIFICATION OF BAKED AND FRIED TORTILLA CHIPS WITH MECHANICALLY EXPELLED SOY FLOUR A Thesis by MONICA DE LA TORRE PINEDA Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Approved by: Co-Chairs of Committee, Mian N. Riaz Joanne R. Lupton Committee Member, Lloyd W. Rooney Chair of Food Science and Technology Faculty, Rhonda Miller May 2007 Major Subject: Food Science and Technology iii ABSTRACT Fortification of Baked and Fried Tortilla Chips with Mechanically Expelled Soy Flour. (May 2007) Monica De La Torre Pineda, B.S., Texas A&M University Co-Chairs of Advisory Committee: Dr. Mian N. Riaz Dr. Joanne Lupton The effects of the fortification of tortilla chips with mechanically expelled soy flour as well as baking and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, color, protein and oil content were evaluated. Texture was measured by objective and subjective tests. Sensory properties were evaluated using a nine point hedonic scale. Soybeans (food grade Hartz) were mechanically expelled to obtain partially defatted soy flour of 6.7% final oil content.
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Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips M.L
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Empanada Factory 3.75
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Meeting & Event
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Characterization of Product Quality Attributes of Tortilla Chips During the Frying Process Marie Louise Kawas A, Rosana G
Journal of Food Engineering 47 (2001) 97±107 www.elsevier.com/locate/jfoodeng Characterization of product quality attributes of tortilla chips during the frying process Marie Louise Kawas a, Rosana G. Moreira b,* a Research and Development, Frito-Lay, Inc., Plano, TX-75024, USA b Department of Agricultural Engineering, Texas A & M University, 310 Scoates Hall, College Station, TX 77843-2117, USA Received 3 March 2000; accepted 19 June 2000 Abstract Characterization of product quality attributes (PQA) of tortilla chips during frying will provide critical information that can be used to develop fundamental models to describe the structural changes of a fried product during frying. Tortilla chips were prepared from nixtamalized dry-masa ¯our and fried in fresh vegetable oil for 60 s. The results indicated that most diameter shrinkages of tortilla chips happened during the ®rst 5 s of frying. The chip's thickness increased as a result of crust formation and some bubbles developed at the surface due to gas expansion. The chips become more porous (pore size increased in number and size). The pore size distribution became more uniform (normal) as frying time increased. The chips became crunchier as moisture decreased during frying. The combination of all these quality attributes is responsible for producting the best ®nal product as oil content is greatly aected by the mechanism of structure formation thus resulting in the desired product texture. Fundamental properties such as isotherms and glass transition temperatures were also evaluated. The Crapiste and Rotstein model provided the best correlation at the entire range of moisture content and temperatures.
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Chips Nachos.Pdf
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Coffee Breaks | Finger Food | Bento Boxes | Set Menus | Buffets
menuS IntroductIon | COFFEE BrEAKS | FInGEr FOOD | BENTO BoXES | SEt MENUS | BuFFEtS InterContinental Qingdao No. 98 Ao Men Road | Qingdao, 266071 | China Go to www.intercontinental.com/meetings or click here to contact us I ntroductIon key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. IntroductIon | coFFEE BrEAKS | FInGEr Food | BEnto BoXES | SEt MEnuS
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