DOCSLIB.ORG

The Ideal Solution for Schools and Nurseries

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Ideal Solution for Schools and Nurseries The ideal solution for schools and nurseries. Dear customers, Be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes. This cookbook presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your menu plan. Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL – our Internet platform for all SelfCookingCenter® users. You will find interesting information and suggestions for your kitchen on the site. Simply log in at www.clubrational.com. We hope you enjoy your new SelfCookingCenter® and we look forward to staying in contact with you. Your RATIONAL chefs 02 04 Roasted, BBQ chicken drumsticks 06 Fried rice 38 Chef Louie's ratatouille 08 Fries, wedges & croquettes 40 Cheese ravioli 10 Scrambled eggs 42 Macaroni & cheese 12 Kale chips 45 Whole grain pasta with tomato & 14 Grilled cheese sandwich basil 16 Italian turkey meatballs 47 Savory roasted pumpkin or butternut squash 18 Cinnamon-raisin bread pudding 49 BBQ pulled pork 21 Corn crusted cod (or catfish) 51 Ground Beef cooked overnight 23 Dehydrated fruits & vegetables 53 Steamed rice 25 Steamed yummy broccoli 55 Alphabet Soup Meatloaf 27 Roasted turkey 57 Roasted pork loin with apples 29 Beef jerky, made in-house 60 Braised brisket with apricot (sub 31 Kid-friendly kale salad pork shoulder) 34 Easy & eggceptional egg 62 Maple Sweet Potato Mash sandwiches 36 Western omelette frittata with cheese 03 Roasted, BBQ chicken drumsticks List of ingredients (Number of portions: 90) 90 pieces of chicken legs 8 oz. oil 1/4 lbs. poultry seasoning 1 qt. BBQ sauce 04 Roasted, BBQ chicken drumsticks Poultry grill Season and lay out chicken legs (approximately 90 pieces per pan) on sheet pans. Cover with plastic and store until ready to cook. To cook, toss the legs with approximately 1 qt. sauce. Select poultry, grill, thick, coloration #2, 190° F, allow RATIONAL to preheat. When the unit sounds indicating preheating is complete load the trays into the unit and inset the core temperature (CT) probe into the thickest part of the leg. Shut the door the chicken will cook until and it has reached 190°F internally. Accessory: 3/4 inch deep Granite enameled 1/2 or 1/1 GN or standard 18 x 26 sheet pan 2905 Roasted, BBQ chicken drumsticks Fried rice List of ingredients (Number of portions: 10) 3 lb. rice, boiled or steamed 1 lb. chicken, pan-fried 1 fl. oz. soy sauce 1/3 oz. basil 1 egg 1/3 fl.oz. rice wine 1/4 lbs. Red bell pepper 1/2 tbsp. Garlic minced 1/2 tbsp Ginger minced 06 Fried rice Fried rice Combine all ingredients with the exception of the egg. Whisk egg separately and put aside. Place rice mixture in a 1 1/2 inch deep granite enameled 1/1 GN pan pour mixed egg over the rice mixture. Select the "fried rice" process there are no settings to be made. When promoted load the pan of rice, bury the core temperature probe in the rice in the center of the pan. Shut the door to start the process. When the process is complete, remove pan and mix rice well to distribute eggs. Accessories: 1 1/2" deep Granite Enameled 1/1 GN container or 2 " deep full size steam table pan 2907 Fried rice Fries, wedges & croquettes List of ingredients (Number of portions: 10) 3 lb. french fries, frozen 3 lb. wedges, croquettes, etc. 1 tbsp. cooking oil (optional) Salt to taste (optional) 08 Fries, wedges & croquettes French fries Put the fries into the CombiFry® basket directly from the freezer and preheat the SelfCookingCenter® using the side dishes, french fries default setting. The small setting is for a thickness of approximately 1/4", medium for approximately 1/3" and large for approximately 4/5" thick fries. When the process is complete serve just as they are or add a little salt and oil if you like. Use flavored oils to enhance! Place frozen wedges, croquettes, or similar potato products onto the granite enameled container, lightly oil them while frozen, and bake them on the same setting. Accessories: CombiFry® 1/1 GN or 3/4" deep Granite Enamelled 1/1 GN container 2909 Fries, wedges & croquettes Scrambled eggs List of ingredients (Number of portions: 8) 1 qt. whole egg, shelled and whisked or processed pre-scambled mixed eggs 1/4 cup milk ,whole or 2 % Salt, pepper & herbs 10 Scrambled eggs Scrambled/fried eggs If using whole fresh egg add 1/4 cup of milk. Pre-mixed whole eggs do not need the milk. Pour egg mix into a greased or pan spray coated 1/2 size 2 " hotel pan. Select Egg and Egg Dishes, scrambled / fried eggs, thick, coloration 1, 165 internal temperature. Allow the SelfCookingCenter® to preheat. When the unit notifies you load the pan on the center rack and position core probe in the center using the positioning aid. After the cooking time is over, scramble the eggs using a whisk. NOTE: If more doneness is desired select the "continue with time " option and add minutes until desired doneness is achieved Accessory: 2 ½ " Granite Enameled 1/2 GN or half size 2” steam table pan 2911 Scrambled eggs Kale chips List of ingredients (Number of portions: 5) 1 bunch kale 2 tbsp. olive oil 1/2 tsp. sea salt 12 Kale chips Finishing, dehydrate Wash kale thoroughly. Preheat in Steam mode to 190F. Steam kale for 1 minute. Toss the kale with olive oil and sea salt and place in a CombiFry® basket in a single layer. Select: finishing, dehydrate using the setting 151F for 60 minutes. Accessory: CombiFry® 2913 Kale chips Grilled cheese sandwich List of ingredients (Number of portions: 8) 16 slices of White Bread 16 slices American Cheese Butter or Cooking spray 14 Grilled cheese sandwich iLC Breakfast Lightly butter or pan spray one side of each piece of bread. Place two slices of Cheese in between the slices of bread. Butter side needs to be out. Place on Roasting & Baking Tray. Use the elc Breakfast setting, set timer for 3 minutes. Cheese and Bread can be substituted with other types. Accessory: Roasting and baking tray 2915 Grilled cheese sandwich Italian turkey meatballs List of ingredients (Number of portions: 50) 5 lb. lean ground turkey, 10 ea. garlic cloves minced 8 oz. chopped fresh basil 3 oz. chopped fresh oregano 5 ea. eggs, large, lightly beaten 10 oz. bread crumbs, dry Salt & Pepper to taste 16 Italian turkey meatballs Poultry pan fried In a large bowl, combine turkey, garlic, basil, oregano, egg and breadcrumbs mix well to combine, Season to taste with salt and pepper. Shape into 1.5" diameter balls Place onto oiled or cooking spray coated 3/4" deep Granite Enamel pan(s) Select: Poultry, pan fried Select: thick, medium coloration, 165 F, close the door, allow unit to preheat and follow prompts to load. Place the core temperature probe through two of the meatballs. Close the door. The SelfCookingCenter® will indicate when your product is done. Accessory: 3/4 inch deep Granite enameled 1/1 GN 2917 Italian turkey meatballs Cinnamon-raisin bread pudding List of ingredients (Number of portions: 32) 10 tbsp. butter, melted 2 lbs. bread, cut into 1" cubes (dehydrate for 3 hours at 104 degrees) 2 1/2 c. raisins (hydrated in hot water for 1 hour, then drained) 20 eggs 10 c. milk 5 c. sugar 2 tsp. cinnamon, ground 2 tbsp. vanilla extract 1 tsp. sea salt 18 Cinnamon-raisin bread pudding Baked Dessert Spray a 4" deep Stainless Steel Container with a generous amount of non-stick spray. In a large bowl, combine bread cubes, butter and drained raisins. Pour into sprayed pan and set aside. Place the milk and vanilla in a large sauce pan over medium heat, bring to a slight simmer and remove from heat. In a large bowl, combine eggs, sugar, cinnamon, and salt. Whisk the mixture until smooth and slightly pale. Slowly add tempered milk whisking all ingredients together. Pour the mixture over the bread in 4" Stainless Steel Container and place in the cooler for 4-6 hours, or overnight if time allows. Select: eggs and desserts, bake dessert, thick, med-light coloration. Allow the SelfCookingCenter® to preheat. When prompted to load, place the bread pudding inside and insert the core temperature probe. Close the door to begin cooking. Accessory: 4" deep Container, steam table pan. 2919 Cinnamon-raisin bread pudding Finishing Coloration For an even golden-brown crust...a top the Bread pudding Once fully cooked, remove the probe. Select: Finishing, Coloration, medium-lite, 10 minutes Once unit is finished, remove the bread pudding and cool completely in the blast chiller. Finishing Plated Banquet To finish for a plated banquet: Cut the bread pudding into 32 even pieces. Place each portion just off center on a round serving plate. Place plates onto the mobile plate rack and set the unit to Finishing, Plated Banquet, default moisture, and 15 minutes time. Close door to preheat. When prompted, load the mobile rack. Individual portion bread puddings will be warmed throughout. Garnish each plate with some fresh caramel sauce, crème anglaise, and strawberry as desired! 2920 Cinnamon-raisin bread pudding Corn crusted cod (or catfish) List of ingredients (Number of portions: 25) 5 lb. cod, fresh (or catfish) 24 fl. oz. zesty Italian dressing 24 oz. fish fry coating mix (choose your favorite) 1 c. vegetable oil Pan spray 21 Corn crusted cod (or catfish) fish, breaded Cut the fish fillets into portions that best suit your needs.
Load more

Recommended publications
  • MOTEK. MENU V30 for Online
    MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated
    [Show full text]
  • 2013 Culinary Arts Mississippi Department of Education
    2013 Culinary Arts Mississippi Department of Education Program CIP: 01.0003 – Culinary Arts Direct inquiries to Melissa Davis Dianne Different Instructional Design Specialist Program Coordinator P.O. Drawer DX Office of Career and Technical Education Mississippi State, MS 39762 Mississippi Department of Education 662.325.2510 P.O. Box 771 E-mail: [email protected] Jackson, MS 39205 601.359.3461 E-mail: [email protected] Published by Office of Career and Technical Education Mississippi Department of Education Jackson, MS 39205 Research and Curriculum Unit Mississippi State University Mississippi State, MS 39762 Betsey Smith, Curriculum Manager Scott Kolle, Project Manager Jolanda Harris, Educational Technologist Heather Wainwright, Editor The Research and Curriculum Unit (RCU), located in Starkville, MS, as part of Mississippi State University, was established to foster educational enhancements and innovations. In keeping with the land grant mission of Mississippi State University, the RCU is dedicated to improving the quality of life for Mississippians. The RCU enhances intellectual and professional development of Mississippi students and educators while applying knowledge and educational research to the lives of the people of the state. The RCU works within the contexts of curriculum development and revision, research, assessment, professional development, and industrial training. 1 Table of Contents Acknowledgments..........................................................................................................................
    [Show full text]
  • Culinary Foundations I
    Culinary Foundations I Class 2: Introduction to Cooking; Taste & Flavor; Herbs & Spices; Smallwares ID; Sauté 1 Culinary Foundations I Fall 2012 Cooking } The preparation of food for consumption by the application of heat, changing the food’s structure, texture, flavor, aroma and, or appearance. 2 Culinary Foundations I Fall 2012 Objectives of Cooking } Improve the Taste and Quality of Food } Raw onion or Cooked? } Reduction of Pathogenic Organisms, Toxins } Salmonella } Bamboo Shoots, Cassava Roots, Mushrooms*(Only reduces toxins) } Improves Digestibility } Potatoes, Rice, Grains, Legumes } Increases Variety } Wheat can be made into breads, beer or eaten as a whole grain } Increases the Consumption of Food } Softer foods, easier to eat } Increases Availability of Some Nutrients } Increase Antioxidant Value } Lycopene is released by cooked tomatoes } Concentrates Nutrients } Removal of moisture and reduction in volume…think Spinach 3 Culinary Foundations I Fall 2012 Types of Heat Transfer } Conduction } Convection } Radiant 4 Culinary Foundations I Fall 2012 Conduction } The Transfer of Heat by Direct Contact 5 Culinary Foundations I Fall 2012 Convection } The Transfer of Heat through a Fluid, i.e. Air, Liquid, or Fat. } Natural Convection } Mechanical Convention } Convection Ovens 6 Culinary Foundations I Fall 2012 Radiant } The Transfer of Energy from Waves of Heat or Light. 7 Culinary Foundations I Fall 2012 Does 350°F always = 350°F ? Consider… An oven heated to 350°F, is the metal rack the same temperature as the air? Can you put your bare hand in the oven safely? Can you touch the metal rack with your bare hand safely? What’s the difference? (See Next Slide) 8 Culinary Foundations I Fall 2012 Heat or Thermal Capacity } The relative amount of energy required to heat a substance.
    [Show full text]
  • Monday Wk 3 4.12.21 Breakfast Scrambled Egg, Sausage, Potato
    Monday wk 3 4.12.21 Breakfast Scrambled Egg, Sausage, Potato Triangle, Pancakes Fusion Meatballs Marinara Lunch/Goulash Dinner The Met Rueben Lunch/Eggplant Parmesan Dinner Salisbury Steak, Mashed Potato-Lunch/Roasted Turkey, Americana Asparagus, Wild Rice- Dinner Pizza Pepperoni, Cheese and Jalapeno Bacon Soup Curry Cauliflower and Caribbean Sweet Potato MENUS SUBJECT TO CHANGE AS SEMESTER CONCLUDES Tuesday 4.13.21 Breakfast Scrambled Egg, Turkey Link, Biscuits and Gravy Fusion Buffalo Wraps Lunch/ Pesto Pasta Dinner The Met Turkey Burger Lunch/Texas Grilled Cheese Dinner Chicken Fajitas Lunch/Italian Sausage, Pasta, California Americana Blend-Dinner Pizza Pepperoni, Cheese, Margarita Soup Potato Bacon and Tomato Wednesday 4.14.21 Breakfast Scrambled Eggs, Bacon, Hash browns Fusion Pasta Al Aglio- Lunch/ Mozzarella Sticks Marinara- Dinner The Met Meatball Sub-Lunch/Caesar Garden Burger Dinner Americana Pork Loin Mango Salsa- Lunch/Beef Stir Fry-Dinner Pizza Pepperoni, Cheese, Vegetarian Soup Goshen Chili and Vegetarian Minestrone Thursday 4.15.21 Breakfast Scrambled Eggs, Ham French Toast Fusion Stuffed Peppers Lunch/Alfredo Pasta Dinner The Met Chicken Tenders- Lunch/Tomato Parmesan Slider- Dinner BBQ Chicken Breast, Baked Beans, Succotash- Lunch/Pork Americana Carnitas, Chipotle Red Potato, Corn-Dinner Roots Black Beans and Jasmine Rice Pizza Pepperoni, Cheese and Alsatian Pizza Soup Chicken Noodle and Black Bean Friday 4.16.21 Breakfast Scrambled Eggs, Sausage Patty, Hash Browns, Bisc & Gravy Fusion Build a Bowl Lunch/Strawberry Shortcake Dinner Burger and Falafel- Lunch/Portobelo Mushroom Sandwich- The Met Dinner GROCERY ORDERS AVAILABLE AT AVISERVES.COM/GOSHEN Americana Ginger Soy Cod- Lunch/Roasted Chicken- Dinner Orders placed are secured with Roots Black Beans and Jasmine Rice Munch Money funds.
    [Show full text]
  • Hummus Perfected Warm.Whipped
    H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad
    [Show full text]
  • 12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
    12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking.
    [Show full text]
  • RATIONAL Serviceplus. Always There for You. Serviceplus
    RATIONAL ServicePlus. Always there for you. ServicePlus. Questions are answered before they are even asked. New cooking system, new employees and new ideas. Support, help, service There is always a reason to try out our RATIONAL services Relax and enjoy your that come with every iCombi and iVario unit. RATIONAL day in the kitchen. ServicePlus ensures that you always get the most from you cooking systems, that your investment pays off and that you never run out of ideas. 2 3 First things first. Installation and unit introduction training. Delivery, assembly and installation - it is always best to Individual support invest in the professional support of a RATIONAL Certified To enable you to start easily Service Partner. RATIONAL’s Certified Partners are achieving your goals from regularly trained and are familiar with the latest technology maximizing your uptime. While RATIONAL cooking the very first day. systems are self-explanatory, a couple of tips and tricks can sometimes help. RATIONAL Certified Service Partners are here to help. 4 5 ChefLine. Your direct line to RATIONAL. Here for you 365 days a year: RATIONAL ChefLine. Just call us Questions on preparation methods, settings and cooking and we'll turn your challenges paths, or even on planning a banquet? RATIONAL chefs into solutions. are only a telephone call away. It's their pleasure to provide advice on how to get the most from your cooking system. Fast, uncomplicated and free of charge. Reach the ChefLine at: 866-306-CHEF (2433) 6 7 Always up-to-date. Free updates. The RATIONAL cooking systems continue to progress.
    [Show full text]
  • Unico-Function-Space.Pdf
    2017 BANQUET MENU Table of Contents Coffee Break Lunch / Dinner Buffet AM COFFEE BREAK INTERNATIONAL BUFFET PM COFFEE BREAK CUEVA SIETE BUFFET COFFEE BREAK SELECTION MI CARISA BUFFET GLUTEN FREE & VEGAN MURA HOUSE BUFFET Breakfast Buffet Kermese AMERICAN BREAKFAST MEXICAN BREAKFAST Canapes MEXICAN CANAPES Plated Breakfast - A INTERNATIONAL CANAPES MEXICAN BREAKFAST AMERICAN BREAKFAST Dinner CONTINENTAL BREAKFAST Chef’s Suggestions Plated Breakfast - B MEXICAN BREAKFAST Paellas HEALTHY COFFEE BREAK CONTINENTAL BREAKFAST Lunch Box AMERICAN BREAKFAST In Room Dinning Nuptial Breakfast Coffee Break AM Coffee Break OPTION 1 OPTION 3 Smoked salmon canape Mini chicken curry sandwiches Goat cheese and blueberries mini turnover Spanish tortilla Chocolate and blueberries cookies Assorted breads Flavored waters Coffee, tea and chocolate station Coffee, tea and infusions station Milk: Soy, almonds and whole Milk: Soy, almonds and whole Water Water OPTION 4 OPTION 2 Dry and seasonal fruits Asparagus and ham in olive rolls Coconut breaded chicken strips in Pastry with ricotta and almonds balsamic strawberry sauce Fruits and Yogurt parfait Chocolate cookies Coffee and tea station Coffee and tea station Milk: Soy, almonds and whole Milk: Soy, almond and whole Water Water Natural juices PM Coffee Break OPTION 1 OPTION 2 Mini Neapolitan pizza Chicken kebabs with rosemary and parsley Beef brochettes in balsamic Paninos with turkey ham, cheese, Capresse bruschettes tomato, lettuce and gouda cheese Summer infusions Juices: orange with carrots and pineapple
    [Show full text]
  • The Perfect Cooking System for the Hotel Industry. Ideas That Change the World
    The perfect cooking system for the hotel industry. Ideas that change the world. For more than forty years now, we have had one goal: to offer you the best and most powerful cooking equipment possible. A tool that offers you a wealth of new options for making your ideas a reality. One that ensures consistent superior quality, no matter how much and what you are preparing. And one that pays for itself in no time. 2 3 Unparalleled quality. Easily and efficiently. Successful hotel gastronomy The goal: thoroughly satisfied concepts feature a wide variety customers who look forward to of top food quality, fast service, and returning and will recommend the efficient processes. Whether large- establishment to others. For them, or small-scale, events in particular it’s all about enjoyment. For you, require that creatively plated meals, it’s about producing excellent food with the same consistent superior easily and efficiently. But how do quality, reach the table quickly. you bring all of those things together? The new RATIONAL SelfCookingCenter® prepares food measurably faster and to the perfect degree of doneness, while yielding more flavorful results. Easy, safe controls ensure that the results are always perfect – no matter who’s operating the appliances and what quantities you’re producing. And you’ll also save dramatically on time, energy, water, and raw materials. 4 5 4 Fits into any kitchen. Grilling, roasting, baking, steaming – all with a single appliance. In the past, preparing a good meal You can use it to grill, roast, bake, steam, stew, poach, and much Our SelfCookingCenter® is now also available in required a wide range of special more, on roughly 11 ft2 (1 m2).
    [Show full text]
  • Eggs & Omelettes the Griddle
    ALL DAY BREAKFAST TWO EGGS (Any Way You LiEke) GGS & OMMEEDILTERERATNEATN EGGS S Served with Toast & Breakfast Potatoes 7.25 Two Poached Eggs on Toasted Ciabatta with Arugula, Feta NY SIRLOIN STEAK & EGGS Cheese, Tomatoes, Olives & Extra Virgin Olive Oil 12.50 Served with Toast & Breakfast Potatoes 21.00 AVOCADO BLT BENEDICT PULLED CORNED BEEF HASH SKILLET Warm Grilled Pita, Olive Oil, Bacon, Grape Tomatoes, Homemade Pulled Corned Beef Hash topped with Arugula & Avocado, topped with Two Poached Eggs Two Eggs served with Toast & Breakfast Potatoes 13.75 & Cracked Pepper 13.50 SHORT RIB BENEDICT BREAKFAST * LUNCH * DINNER SANTA FE SKILLET Chorizo, Onions, Tomatoes, Cilantro, Jalapeños, Two Poached Eggs over Shredded Short Rib on a Open 24 Hours • 7 Days Avocado, Potatoes, Jack Cheese & Two Eggs, Any Style, Toasted English Muffin, topped with Hollandaise Sauce, *We Proudly Serve the Finest Pure Water served with Toast 12.50 served with Breakfast Potatoes 14.50 Using State of the Art Allini Water Purification System* COUNTRY SKILLET CRAB CAKES BENEDICT Potatoes, Bacon, Ham, Mushrooms, Onions, Peppers, Two Poached Eggs over Crab Cakes on a Toasted Cheddar Cheese & Two Eggs, Any Style, English Muffin,topped with Hollandaise Sauce, served with Toast 12.50 served with Breakfast Potatoes 15.00 FRESH FRUIT SALAD Fruit, Oatmeal & 6Y.50 ogurt LOADED VEGGIE SKILLET EGGS FLORENTINE FRESH BLUEBERRIES 8.50 FRESH STRAWBERRIES Onions, Peppers, Portobello Mushrooms, Scallions, Two Poached Eggs over Fresh Spinach, Fresh Mozzarella 8.50 Baby Spinach, Eggplant,
    [Show full text]
  • Luxury Low Countries
    LUXURY LUXURY in the LOW LUXURY COUNTRIES the in in the e superflu, chose très nécessaire”, wrote Voltaire 1736 in COUNTRIES LOW LOW his poem Le mondain. Needless to say that luxury is much Lmore than merely materialised/solidified redundancy. Offering a first panoramic view on various manifestations of conspicuous material culture in a Netherlandish context from 1500 until the present, this study – rather than investigating self- COUNTRIES evident cases of luxury – aims to explore its boundaries and the different stages in which luxury is fabricated or sometimes only simulated. Thematically, the volume focuses on two major issues, i.e. collections and foodways as means of expression of prosperity and splendour, which will be discussed by an international group of scholars, emanating from disciplines such as archaeology, history, book and media studies, art history, linguistics, and historical (ed.) Rittersma Rengenier ethnology. With an afterword by Maxine Berg. MIScellaneous RefleCtions on NETHERlandish MaTERial CULTURE, 1500 to the PRESENT Rengenier Rittersma (ed.) www.vubpress.be 9 789054 875406 Miscellaneous Reflections on Netherlandish Material Culture, 1500 to the Present Rengenier C. Rittersma (ed.) © 2010 FARO. Flemish interface for cultural heritage Cover image: Adriaan de Lelie, De kunstgalerij van Jan Priemstraat 51, B-1000 Brussels Gildemeester Jansz in zijn huis aan de Herengracht te www.faronet.be Amsterdam, 1794-1795 www.pharopublishing.be © Rijksmuseum Amsterdam Editorial board: Marc Jacobs, Rengenier C. Rittersma, All rights reserved. No part of this book may be Peter Scholliers, Ans Van de Cotte reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, Final editors: Frederik Hautain & Ans Van de Cotte recording, or on any information, storage or retrieval system without permission of the publisher.
    [Show full text]
  • Generic HACCP Model for Raw, Ground Meat and Poultry Products" Or "Generic HACCP Model for Raw, Not Ground Meat and Poultry Products" Models Will Be Most Useful
    Table of Contents Introduction................................................................................1 Principles of HACCP Principle No. 1....................................................................1 Principle No. 2....................................................................1 Principle No. 3....................................................................1 Principle No. 4....................................................................1 Principle No. 5....................................................................1 Principle No. 6....................................................................1 Principle No. 7....................................................................1 Definitions.................................................................................2 Corrective action..................................................................2 Criterion...........................................................................2 Critical Control Point (CCP).....................................................2 Critical limit.......................................................................2 Deviation..........................................................................2 HACCP............................................................................2 HACCP Plan......................................................................2 HACCP System...................................................................2 Hazard Analysis...................................................................2
    [Show full text]