Carbohydrate Counting – Food Reference Lists
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5778 Haroset Customs and Ingredients: No Matter How You Spell It Haroset Haroset Charoset Charoseth Kharoset Haroseth
© 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth haroses charoses A Hands-On Workshop Experience In the Tastes, Sights, Smells of the Passover Holiday Led By Rabbi Barry Dov Lerner © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 1 © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth . Family Participation Is The Essential Ingredient In All Passover Recipes There was always a sense of warmth and support when we sat in the kitchen, whether we were watching Mom (in those days it was generally a Mom thing) prepare some new or familiar dish, or when we were invited to actually participate in the cooking or baking. Not only did we have a chance to be drawn in to the actual task, but we had an extended and supportive opportunity to talk about whatever was on either her mind or on ours. Somehow it was the most encouraging environment for what today we call “communication.” The informality linked with the tastes and smells and the sight of the cooking and baking seemed just right. Today, one of the phenomena of the modern modern American family is that fathers are cooking and baking more than ever before; some claim that it is quickly becoming the number one avocation of men between the ages of 25 and 45. -
Autumn Conference Proceedings 2015 British Society of Baking
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01691 668004 Our Food Range Frozen Food Page 5 Contents Buffet Range Page 6 - 11 Fish & Seafood Page 12 - 16
The Little Food Company Ltd 01691 668004 www.littlefoodcompany.co.uk Our Food Range Frozen Food Page 5 Contents Buffet Range Page 6 - 11 Fish & Seafood Page 12 - 16 Poultry & Game Page 17 - 23 Red Meat Page 24 - 29 Vegetarian Range Page 30 -33 Pastry & Savoury Goods Page 34 - 38 Welcome To Morning Goods Page 39 - 43 The Little Food Company Bread & Pizza Page 44 - 52 For over 18 years The Little Food Company has been supplying hotels, pubs, Dairy & Egg Page 53 - 54 restaurants, tearooms, colleges, hospitals and schools etc. We have a fleet of multi-temperature vehicles, a great telesales team, an experienced field sales Potato Products Page 55 - 59 team and an answerphone service that helps take orders 24 hours a day. Fruit & Vegetables Page 60 - 62 Based in Oswestry, a small market town on the Shropshire and Mid Wales border, we care passionately about what we do and we distribute throughout Cakes, Gateaus & Desserts Page 63 - 73 Shropshire, Cheshire, Herefordshire, the West Midlands, North Wales, Liverpool and Manchester. Chilled & Fresh Foods Page 75 We pride ourselves on having a strong range of great quality food for our Deli Meats & Speciality Cheese Page 76 - 78 selected customers and supplement these with regular special offers and monthly promotions via our website. Fresh From The Butcher Page 79 - 83 This brochure represents a selection of what we have to offer and whilst all Dry Store Foods Page 85 these lines are available at the time of printing there may be changes as we are constantly looking for new ideas. -
Lighter Lunch Entrees
Catering and More… We love to Laugh, Celebrate Life and Prepare Glorious Foods. Our philosophy is to create wonderful food while creating Merry moments and treasured memories Acqua, Events @ the Foundry, Marquis de Lafayette & Shea's Seneca Banquets & Events Acqua Banquets 716.874.5400 Events @ the Foundry 716.240.9693 Marquis de Lafayette 716.427.5540 Shea's Seneca Banquets & Events 716.427.5542 www.classicevents.buffalo.com RISE & SHINE “One should not attend even the end of the world without a good breakfast.” ― Robert A. Heinlein, Friday PLATTERS Fresh Fruit Platter $5.95 A selection of sliced cantaloupe, Honeydew melon, pineapple and assorted berries BUFFETS Smoked Salmon Platter $9.95 The Continental…..$11.95 Sliced, smoked Norwegian salmon served with assorted Assorted Juices coffee and tea service bagels and vegetable cream cheese, sweet Pastries, muffins, bagels, croissants & quick breads, Red onions, capers and vine ripened tomatoes accompanied with jams, jellies & creamery butter Yogurt Parfaits $3.95 Add Fresh Fruits $1.50 per person Creamy Yogurt with honey drizzle, crunchy granola, assorted fresh berries Good Morning Brunch Buffet….. $17.95 Assorted sweet rolls, quick breads, Coffee Cakes, BREAKFAST SANDWICHES Orange juice, coffee & tea service, Fresh Fruits, bacon, The Big Muffin $8.95 sausage or ham, home-fried potatoes, egg entrée, Smoked country bacon, egg, American cheese on English fluffy pancakes with warm syrup. muffin, fresh seasonal fruit Ham it-up $9.95 Gotta Love Brunch Buffet….. $23.95 Virginia ham, egg, cheddar cheese on English muffin Assorted juices, coffee & tea, pastries, muffins, bagels, Fresh season al fruit croissants, quick breads, accompanied with jams, Chorizo Potato Taquito $8.95 jellies & creamery butter, fresh fruits, home-fried Flour tortilla filled with scrambled egg, potato, chorizo potatoes, bacon, hand-carved ham, (roast beef or sausage, peppers and cheddar cheese. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
NI Food Producers Guide Dairy Council
www.nigoodfood.com | Food Producers Guide 1 The People Who Rear, Grow and Make Our Great Local Produce Local Our Great and Make Grow Who Rear, The People 2015 Guide NI Producers Food Food NI Limited Belfast Mills 71-75 Percy Street Belfast, BT13 2HW Tel: +44 (0)28 9024 9449 Email: [email protected] Web: www.nigoodfood.com Food NI @Food_NI www.nigoodfood.com | Food Producers Guide 1 2015 Food NI Producers Guide 2 www.nigoodfood.com | Food Producers Guide Who we are Thanks for picking up this booklet. In case you’re wondering who’s behind it, let us tell you. We are Food NI/Taste of Ulster. We’re all about showcasing the finest food and drink from Northern Ireland. We promote the people who produce it and distribute it to shops and catering outlets. We believe we have world-class ingredients and chefs and we work tirelessly to get that message out near and far. Our producer members represent everyone from the small artisan to the large scale distributors. We have the full support of the Northern Ireland agri-food industry. Our board of directors include all the major stakeholders. The sheer quality of our food and drink has been a secret for far too long. We create showcases for Northern Ireland food at key food events throughout the year. These are where producers can sell what they make and advertise their services. We’re constantly in touch with the media, telling them about what are members are doing. We’re in the papers, on TV and radio and of course, we’re never done updating our website, Facebooking and Tweeting. -
Nutrition Matters for the Early Years
Nutrition matters for the early years Guidance for feeding under fives in the childcare setting 2 Introduction What we eat can play a critical role in determining our health, whatever our age. The eating patterns established in the first few years of life influence our health during childhood and adulthood. Encouraging good nutrition during the early years of life is therefore an investment in the health of our population for years to come. With more parents working, increasing numbers of children are spending long periods of time in childcare outside their own homes. This has implications for their dietary intake, as a large proportion of meals and snacks is now eaten away from home. Childminders and the staff in nurseries and playgroups therefore have a crucial role to play in promoting healthy nutrition among young children. This publication outlines straightforward practical advice and information on a range of nutritional issues relating to children up to the age of five, based on current government guidelines. Information about the importance of encouraging physical activity and ensuring the safe handling and storage of food is also included. Nutrition matters for the early years is a valuable resource for all staff within day nurseries, playgroups and crèches and for childminders providing childcare within the home setting. 3 4 Contents Page Why good nutrition is important 6 A guide to weaning 8 - Foods to avoid giving to babies .................................................................................8 - Weaning before -
Food First Advice for Adults with a Small Appetite 2021
Food first Advice for adults with a small appetite Why have I received this handout? You may have a poor appetite or have been eating less due to feeling unwell. If you are not getting enough nutrition to meet your body’s needs you will lose weight and could be at risk of malnutrition. Malnutrition makes it more difficult for the body to fight illness and infection. It can make us feel weak, tired and low in mood. To treat malnutrition we need to increase the energy or calories, protein and overall nutrients that we eat and drink. This handout provides advice on increasing your intake using ordinary foods and by making simple changes to your meals, snacks and drinks. Although some of the foods and drinks in this leaflet may usually be considered unhealthy, they are recommended until your appetite and weight improve. These foods are energy-dense and can help to reduce your risk of malnutrition. If you have diabetes, it is preferable to fortify your food with protein and fats rather adding extra sugar or including more sugary foods. This will help to minimise the impact on your blood glucose levels. If you normally check your blood glucose levels and further to making these dietary changes find that they are higher than your target range, please contact your GP or diabetes nurse for advice regarding your diabetes management. Please read our food first diabetes leaflet for more information. Helpful tips 1 Try eating little and often. 2 Aim for 3 small meals and 2 to 3 snacks between meals. -
Of 4 07/12/2015
ALLERGEN INFORMATION FOR WATERFIELDS PRODUCTS - allergens present are marked with a NETHERTON All Waterfields products may contain any of the following allergens (with the exception of molluscs) as they are handled at the bakery. CEREALS Code Category Description NUTS CONTAINING GLUTEN EGG FISH MILK SOYA LUPIN CELERY SESAME (not on site) PEANUTS MOLLUSCS MUSTARD SULPHITES CRUSTACEANS 34 Bread Crown Cob wheat 3 Bread Devon Split Large wheat 33 Bread Devon Split Small wheat 85 Bread Farl wheat, oats 32 Bread Farmhouse wheat 20 Bread Harvester Large wheat, barley, rye 84 Bread Harvester Small wheat, barley, rye 86 Bread Hovis wheat 2 Bread London Loaf wheat 107 Bread Low G.I. Bread Large wheat, oats, rye 48 Bread Low G.I. Bread Sliced wheat, oats, rye 42 Bread Low G.I. Bread Small wheat, oats, rye 14 Bread Malted Flake Bloomer wheat, oats, rye 71 Bread Milk Roll wheat 88 Bread Multigrain wheat, barley, rye 41 Bread Rural wheat 16 Bread White Bloomer wheat 1 Bread White Tin Large wheat 31 Bread White Tin Small wheat 53 Bread Wholemeal wheat 782 Buffet Buffet Chocolate Surprise 774 Buffet Buffet Choux Bun wheat almonds 773 Buffet Buffet Cream Crisp wheat 778 Buffet Buffet Cream Meringue Nest almonds 786 Buffet Buffet Cream Scone wheat 775 Buffet Buffet Éclair wheat 777 Buffet Buffet Millefeuille wheat 776 Buffet Buffet Vanilla Slice wheat 500 Cream Apple Turnover wheat 467 Cream Caramel Doughnut wheat 501 Cream Cream Crisp wheat 481 Cream Cream Doughnut -
Brunch Served All
GF All Day Breakfast 11 Piece 8.50 Brunch Served all day 2 Gluten Free Old Tyme Pork Sausages, 2 Rashers of Pale Back Bacon, 2 Fried Eggs, Tomato & Flat Cap Mushroom, Baked Beans, Fried Gluten Free Potato Bread & Soda Bread (both homemade) Irish Eggs Benedict *No Bread Option 7.00 A twist on the traditional dish using local Irish Soda Bread & served with Poached Egg, Spinach & Hollandaise Sauce Corned Beef Hash Cake 6.95 Choose from Our Corned Beef Mixed with Floury Mash & served with a • Maple Bacon 6.95 Poached Egg, Wilted Spinach & Hollandaise Sauce • Smoked Salmon 7.45 McCartney’s Sausage Rolls 4.50 GF Irish Eggs Benedict 7.95 2 Home Made Pork Sausage Rolls A twist on the traditional dish using Chef’s Homemade Gluten Free Soda Bread served with 2 Rashers Pale Back Bacon, Poached Egg, Posh Eggs & Toast 4.95 Spinach & Hollandaise Sauce Crusty Bread topped with Chef’s Cream Cheese Scrambled Egg With chopped Bacon & Spring Onion Bagels & Croissants (V) (GF Option Available) 4.25 Choose your bread Eggs & Toast Choose your Toast • Bagel Brown Toast / White Toast / Homemade Wheaten Bread • Croissant Then choose your egg Then choose your filling Fried / Scrambled / Poached • Cream Cheese (V) 3.95 • Maple Bacon & Cream Cheese 4.95 Breakfast Smoothie 3.75 • Ham & Cheddar Cheese 4.95 • Smoked Salmon & Cream Cheese 6.95 Oats, Peanut Butter & Banana Blended with Milk McCartney’s Classic Pudding Stack 6.95 Black & White Pudding served in a potato bread stack with Lunch Caramelised Onion, Apple Puree & Crispy Bacon Bowl of Soup 4.50 Served with -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~. -
Spring and Summer Menu Offerings
A Main Event Caterers Spring + Summer Menu Offerings Cucumber Elderflower Cooler Seasonal Specialty Cocktails cucumber infused vodka + lemon juice simple syrup + elderflower muddled cucumbers + champagne splash cucumber slice for garnish The St. Germain Cocktail St. Germain + champagne Sparkling Lavender Lemonade club soda fresh lemon juice + lavender simple syrup colorful edible blossom topped with sparkling wine Blackberry Smash Dark + Stormy muddled lemon, blackberries + mint dark rum + ginger beer your choice of bourbon or vodka splash of lime juice dash of simple syrup in a collins glass over ice Moscow Mule Classic Mint Julep ice cold vodka bourbon fresh lime juice + spicy ginger beer simple syrup + crushed mint lime wheel garnish offered in a rocks glass fresh mint garnish Southern Arnold Palmer half peach iced tea + half lemonade Pink Grapefruit Mojito finished with vodka white rum + fresh mint lemon wheel simple syrup + lime juice pink grapefruit juice Aperol Spritz grapefruit liqueur + club soda traditional Italian aperitif Aperol topped with Prosecco The French 75 splashed with seltzer champagne + smooth gin lemon juice + simple syrup Cherry Blossom Bellini offered in flutes with a lemon twist white peach puree bubbly champagne splash of cherry brandy 2 Compressed Melon Tray Passed Hors d’Oeuvres feta + beet syrup GF Little Lobster Rolls Jumbo Lump Crab Cakes the essence of New England regional classic on cute buns Eastern Shore remoulade Tuna Poppers Petite Ratatouille Sriracha aioli toasted quinoa cup + basil cream crispy