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Tasman Foods Full Product Brochure
TRADITIONAL STEAMED DUMPLINGS & SELECTION PRAWN HARGOW An all time Yum Cha favourite made of fresh, plump prawn pieces delicately wrapped in a light dumpling pastry * Packing Size: 23g x 44pcs/pack x 5packs/ctn PREMIUM PRAWN HARGOW An all time Yum Cha favourite made of fresh, plump prawn pieces delicately wrapped in a light dumpling pastry * Packing Size: 40g x 25pcs/pack x 5packs/ctn GINGER PRAWN DUMPLING Succulent prawn with a hint of ginger encased in a traditional wonton. Best served with light soy sauce * Packing Size: 30g x 30pcs/pack x 5packs/ctn PRAWN & SCALLOP DUMPLING A delicious fusion of tender scallops and prawns wrapped a delicate pastry * Packing Size: 30g x 33pcs/pack x 10packs/ctn TRADITIONAL STEAMED DUMPLINGS & SELECTION PORK & CHIVE DUMPLING Juicy delicious pork combined with Chinese chives wrapped in a light rice flour pastry * Packing Size: 18g x 33pcs/pack x 20packs/ctn PORK SHAO MAI Traditional Chinese dim sum handwrapped in a soft wonton pastry loaded with a fusion of quality Australian pork, fresh cabbage & carrot * Packing Size: 30g x 30pcs/pack x 12packs/ctn CHICKEN SHAO MAI Traditional Chinese dim sum handwrapped in a soft wonton pastry filled with a fusion of quality Australian chicken, fresh cabbage & carrot * Packing Size: 30g x 30pcs/pack x 12packs/ctn PRAWN SHAO MAI A fusion of fresh prawn & fish wrapped in a traditional wonton pastry * Packing Size: 25g x 40pcs/pack x 10packs/ctn TRADITIONAL STEAMED DUMPLINGS & SELECTION FISH & GINGER DUMPLING Fresh barramundi seasoned with ginger and spices and handwrapped -
Table of Contents Art
1 ACADEMIC PROGRAMS ...........................................27 Degree Completion Programs ...................159 Table of Contents Art .......................................................................27 Library and Information Science ..............159 Arts and Letters ................................................32 McNair Scholars Program ..........................159 WELCOME TO SOUTHERN ..........................................2 Biology ...............................................................33 Military Science ...........................................160 ACADEMIC CALENDAR ..............................................3 Business .............................................................39 Overseas Study Programs ..........................161 SOU STATISTICS ......................................................3 Business-Chemistry .........................................46 Nursing Program ........................................163 Business-Mathematics .....................................47 Graduate Studies ...............................................164 READING THIS CATALOG ...........................................4 Business-Physics ...............................................47 STUDENT SERVICES ...............................................169 ENTERING THE UNIVERSITY ......................................5 Chemistry ..........................................................47 Student Affairs Office ....................................169 Admission Procedure ........................................5 -
Chef's Specialties Appetizer Entrée
Chef’s Specialties Appetizer Nadia’s Treasure ………...14.95 (The Samplers) Combination of Crab Dumplings, Chicken Satays , Moon Dumplings, Mee Krob, Spring Roll, Shrimp & Corn Cakes, Golden Triangles Nadia’s Treasure Crab Rangoon …………….8.50 (French Style) Fried dumpling filled with crabmeat and cream cheese, served with plum sauce Golden Ring ……………….7.95 Fried calamari with Thai beer batter until brown & crispy served with sweet Crab Rangoon sour chili sauce Entrée Teriyaki Salmon Duck Pad Thai Golden Ring Duck Drunken Noodle Crispy duck sliced on top of Drunken Noodles with basil & chili sauce..........................................20.95 Duck Pad Thai Stir-fried rice noodle with roasted duck, egg, tofu, chive, bean sprout and crushed peanuts …….….…..20.95 Thai Pasta Shrimps, chickens, vegetables, egg noodles with luscious basil curry sauce ………………………………....16.95 Spinach Pasta Shrimps, chickens, vegetable, spinach noodles with green curry sauce …………………………….…....16.95 Wild Boar Sautéed Pork, bell pepper, basil, peppercorn, mushroom and string bean in garlic red curry sauce …………..14.95 Mango Curry Shrimps, chickens with mango chucks, bell pepper and bamboo in coconut yellow sauce …………….....15.95 Crispy Duck Double cook half duck, outside crispy, inside tender served with ginger black bean sauce …………….......20.95 Fantasy Duck Crispy roasted half duck served with a French Chambord Cranberry sauce and vegetables ………….…..20.95 Deep Sea Sautéed combo of seafood: salmon, shrimps, scallops, mussels, squids, with basil sauce ……………….…...19.95 Crab -
(English-Kreyol Dictionary). Educa Vision Inc., 7130
DOCUMENT RESUME ED 401 713 FL 023 664 AUTHOR Vilsaint, Fequiere TITLE Diksyone Angle Kreyol (English-Kreyol Dictionary). PUB DATE 91 NOTE 294p. AVAILABLE FROM Educa Vision Inc., 7130 Cove Place, Temple Terrace, FL 33617. PUB TYPE Reference Materials Vocabularies /Classifications /Dictionaries (134) LANGUAGE English; Haitian Creole EDRS PRICE MFO1 /PC12 Plus Postage. DESCRIPTORS Alphabets; Comparative Analysis; English; *Haitian Creole; *Phoneme Grapheme Correspondence; *Pronunciation; Uncommonly Taught Languages; *Vocabulary IDENTIFIERS *Bilingual Dictionaries ABSTRACT The English-to-Haitian Creole (HC) dictionary defines about 10,000 English words in common usage, and was intended to help improve communication between HC native speakers and the English-speaking community. An introduction, in both English and HC, details the origins and sources for the dictionary. Two additional preliminary sections provide information on HC phonetics and the alphabet and notes on pronunciation. The dictionary entries are arranged alphabetically. (MSE) *********************************************************************** Reproductions supplied by EDRS are the best that can be made from the original document. *********************************************************************** DIKSIONt 7f-ngigxrzyd Vilsaint tick VISION U.S. DEPARTMENT OF EDUCATION Office of Educational Research and Improvement EDU ATIONAL RESOURCES INFORMATION "PERMISSION TO REPRODUCE THIS CENTER (ERIC) MATERIAL HAS BEEN GRANTED BY This document has been reproduced as received from the person or organization originating it. \hkavt Minor changes have been made to improve reproduction quality. BEST COPY AVAILABLE Points of view or opinions stated in this document do not necessarily represent TO THE EDUCATIONAL RESOURCES official OERI position or policy. INFORMATION CENTER (ERIC)." 2 DIKSYCAlik 74)25fg _wczyd Vilsaint EDW. 'VDRON Diksyone Angle-Kreyal F. Vilsaint 1992 2 Copyright e 1991 by Fequiere Vilsaint All rights reserved. -
Bread and Pastry Recipes of the World Famous Chefs United States
CONTRIBUTORS ai f t St . is New Y k it 3 Emile B lly . Che Ho el Reg or C y Berd u f t st N ew Y rk it Jean S . o . Che Ho el A or o C y N f itz- t N ew Y k it Je an Millon . Che R Carl on or C y f kf t - Hot r kf t G man Henry Berger . Che Fran ur er F an ur . er y f t in G man Jules Kohler . Che Ho el Adlon Berl . er y ilhau f it-Zinkand afe S a isc G . M . Che Ta C an Fr nc o f t ti K sas it Adrian Delvaux . Che Ho el Bal more an C y 1 tt Geutsch t i M t a 5 O o . Chef Ho el W ndsor on re l D C am azzi . i i m Joseph . p . Chef Royal Po nc ana Pal Beach t t s t St . L i E . C . Peraul . Chef Plan er Ho el ou s i di t iu t hi Z John Ch appano , Chef Au or m Ho el C cago ’ . t i Geo . R . Meyer . Chef Rec or s Cafe Ch cago mbre ts . t t Gerard E g . Chef Cha eau Fron enac Q uebec f fi i t i Louis P a , Chef New W llard Ho el Wash ngton hannsen t i i Henry Jo . Chef Ho el Royal Palm M am rt zl er t St . is S i V ictor Hi . -
7 GFUR Grilled Pork Spring Roll | 7 Crispy Imperial R
APPETIZERS Banh Xeo Sizzling Pancake | 12 Coconut flavored crepe with filet mignon, shrimp, fresh herbs and bean ENTREES sprouts (All entrees are served with a side of jasmine rice) Shrimp or Tofu Spring Roll | 7 GFUR Shaken Beef ~ | 20 Rice paper mixed greens, mint, cilantro and served with peanut sauce Cubed filet mignon sautéed with onions served on a bed of watercress Grilled Pork Spring Roll | 7 *Clay Pot Chicken | 15 GF Rice paper mixed greens, mint, cilantro and served with fish sauce Chicken with caramelized garlic sauce and fried shallots Crispy Imperial Roll Lettuce Wraps | 10 GF *Spicy Basil Chicken 15, Shrimp 16, Seafood Eggroll with shrimp, pork, taro, carrots, woodier mushroom, and glass 18 Sautéed with onions and basil noodle served with vermicelli and lettuce *Stir Fry Lemongrass Beef, Chicken or Tofu | 15 Seafood Pork and Shrimp Eggrolls | 8 17 Sautéed with onions Deep fried with shrimp, pork, taro, carrots, woodier mushrooms, and Grilled Pork with Rice | 13 GF glass noodle Marinated Grilled pork with pickled radish and carrots and a side of Chicken Eggrolls or Tofu Eggrolls | 8 special house sauce Taro, carrots, woodier mushrooms, and glass noodle *Curry Chicken, Tofu, or Shrimp | 15 GF Shrimp Eggrolls | 8 *Goat Curry| 18 With carrots, eggplant, taro, shallots and red Seasoned shrimp wrapped in egg roll paper chili pepper Crispy Battered Shrimp 8 *Clay Pot Salmon | 18 GF Tempura battered shrimp with sweet and sour sauce Sushi grade salmon with caramelized garlic sauce and fried shallots Salt and Pepper Gulf Shrimp |12 -
Resale Catalog Dumplings & Potstickers
Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi -
Download Banquets Menu
Breakfast Buffet $19.99 per person 40-person minimum Iced Tea and Freshly Brewed Coffee included Assorted Muffins • Yogurt & Granola • Fresh Fruit Platter • Fresh Baked Croissants Traditional Scrambled Eggs • Applewood Smoked Bacon • Sausage Links • Oven Roasted Potatoes Brunch Buffet $24.99 per person 40-person minimum Iced Tea and Freshly Brewed Coffee included Assorted Muffins • Fresh Fruit Platter • Yogurt & Granola • Fresh Baked Croissants Traditional Scrambled Eggs • Applewood Smoked Bacon • Sausage Links • Oven Roasted Potatoes Field Greens Salad • Herb Roasted Chicken Breast • Rigatoni Marinara Brunch / Breakfast Additions Fresh Squeezed Orange Juice Bagels & Cream Cheese Greek Salad & Herbal Tea $2.49 pp $2.99 pp $2.49 pp Homemade Waffles French Toast Eggs Benedict $3.49 pp $3.49 pp $3.99 pp Kids Menu Kids under 12 years old 1/2 OFF above prices SALES TAX AND 20% SERVICE CHARGE ADDED TO FINAL BILL 8349 W. Lawrence • Norridge, Illinois P: 708.453.5300 • www.TheBlossomCafe.com PRICE S AND MENU ITEMS SUBJECT TO CHANGE Luncheon Menu - Individually Plated Available Monday - Friday All entrées are served with choice of soup and salad (house or Caesar salad) Add small Greek salad $2.99 extra ~ Please select 3 or less Entrées Breast of Chicken Marsala Stuffed Chicken Breast Chicken breast sautéed with Marsala wine and mushrooms, Chicken breast stuffed with fresh spinach and feta, served with wild rice and vegetables 19.99 topped with a creamy white wine sauce and served with wild rice and fresh vegetables 19.99 Lemon Chicken Piccata Sautéed -
July 2021 Menu
July 2021 Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Cheese Pizza Sunbutter Sammies Lunch Salad Carrots Fruit & Milk Fruit & Milk PM Snack Baked Chips & Fruit Snacks Crew Leader Choice 5 6 7 8 9 Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Turkey Wrap Meatball Sub Cheese Quesadilla Chicken Nuggets Lunch CLOSED Cucumbers Salad Corn Fries Fruit & Milk Fruit & Milk Fruit & Milk Fruit & Milk PM Snack Vanilla Wafers & Pudding Cheddar Snack Mix & Juice Graham Crackers & Apple Sauce Crew Leader Choice 12 13 14 15 16 Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Chicken Corn Dogs Mac & Cheese Ham Sliders Lasagna Lunch Green Beans Green Beans Cooks Choice Potato Crisps Broccoli Fruit & Milk Fruit & Milk Fruit & Milk Fruit & Milk PM Snack Animal Crackers & Jell-O Teddy Grahams & Raisins Pringles & Applesauce Baked Cheese Puffs & Fruit Snacks Crew Leader Choice 19 20 21 22 23 Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Cheese Pizza Bosco Sticks Turkey & Cheese Bagel Mini Chicken Tacos Turkey Hot Dog Lunch Carrots Green Beans Cucumber Corn Fries Fruit & Milk Fruit & Milk Fruit & Milk Fruit & Milk Fruit -
Centerplate Sacramento Menu Design 2021 05
Making It Better To Be There Since 1929. MENUS CONTENTS ABOUT CENTERPLATE SACRAMENTO 1 POLICIES 2 LOCAL VENDORS 4 BREAK SERVICE 5 DIY SNACKS & BEVERAGES 6 BREAKFAST 7 LUNCH 9 DINNER 15 HORS D’OEUVERS 18 BAR SERVICE 26 WINE LIST 27 SPIRITS 32 Making It Better To Be There Since 1929. Exclusive Provider of Food & Beverage within the SAFE Credit Union Convention and Performing Arts District Centerplate retains the exclusive right to provide, control and maintain all food and beverage services within these facilities. We oer custom designed catering and retail food & beverage services for all types of events. Concessions, the sale, or provision of alcoholic or non-alcoholic beverages, and the provision of snacks, treats or candies are included under our exclusive rights. All food and beverage samples brought into these premises must have the approval of Centerplate in writing prior to the event and adhere to the published Sampling Guidelines. Our meticulous quality assurance programs ensure we have the right systems and people in place to deliver the outstanding results our guests seek. We are very supportive of oering healthy choices at events by providing a wealth of fresh, customizable, and varied options that include low calorie, low-salt, low-fat, low-sugar, vegan, and gluten-free oerings, among others. Fresh fruit and vegetables, meatless entrees marketed to the mainstream, and light options are all very popular among our attendees. Our culinary sta is available to assist event planners throughout their planning process and design menus that are appealing, aordable and in keeping with their wishes. We solicit event organizers to determine the best selections and special options for their guests. -
60Honourees 10 Awards
A Quarterly Magazine by SMCCI MICA: Number 084/08/2012 • OCTOBER 2016 An Entrepreneurs' Tribute: Weddings On Trend Find out what's hot in the wedding scene. 60 HONOUREES 10 AWARDS MyWork, My Way Get up close and personal with our Working whenever, wherever, and Honourees and the top 16 Finalists. however you want, is now a reality. SPECIAL EDITION: 60TH ANNIVERSARY ISSUE OCTOBER 2016 1 2 BIZVOICE BIZVOICE OCTOBER ISSUE CONTENTS FEATURE FOOD REVIEW by CHEF MEL SME CENTRE @SMCCI 4 An Entrepreneurs’ Tribute: 38 I Am... 29 MyWork, My Way 60 Honourees, 16 Finalists, 10 Awards 32 Expanding Your Company's Horizon CLUSTER HIGHLIGHTS 6 Top Finalists 33 3 STB Grants You Never Knew About 39 SMCCI WE Cluster: Weddings On Trend 12 Award Honourees BUSINESS TIPS 28 A Shelter to call Home 34 Four Rules For Global Leaders To Live By Editorial TEAM EDITORIAL & DESIGN SUPPORT BizVoice is published exclusively for the Singapore Malay Chamber of Commerce & Industry (SMCCI). Fadilah Majid MIRROR SMCCI PR Working [email protected] Have an enterprising story worth sharing? Want to feature Committee, Chairman your products/services to a wider audience? Send you press Writers release, advertising enquiries and all other feedback to Shila Yatiman Muhammad [email protected] or mail them to: SMCCI Executive Director Nurie Arba'ah Nur Khalisah Singapore Malay Chamber of Commerce & Industry (SMCCI) Iylia Mayers Nisa' Tuzzakirah 15 Jalan Pinang Singapore 199147 SMCCI Marketing & Tel: 6297 9296 Communications Executive PRINTER Reproduction in whole or in part is prohibited without prior Syaiful Sam'an NPE PRINT permission from SMCCI. -
Retail Commercial Baking
Retail Commercial Baking Code: 5918 / Version: 01 Copyright © 2013. All Rights Reserved. Retail Commercial Baking General Assessment Information Blueprint Contents General Assessment Information Sample Written Items Written Assessment Information Performance Assessment Information Specic Competencies Covered in the Test Sample Performance Job Test Type: The Retail Commercial Baking assessment is included in NOCTI’s Teacher assessment battery. Teacher assessments measure an individual’s technical knowledge and skills in a proctored prociency examination format. These assessments are used in a large number of states as part of the teacher licensing and/or certication process, assessing competency in all aspects of a particular industry. NOCTI Teacher tests typically oer both a written and performance component that must be administered at a NOCTI-approved Area Test Center. Teacher assessments can be delivered in an online or paper/pencil format. Revision Team: The assessment content is based on input from subject matter experts representing the following states: Idaho, Michigan, New Jersey, and Pennsylvania. CIP Code 12.0501- Baking and Pastry Career Cluster 9 - 51-3011.00 - Bakers Arts/Baker/Pastry Chef Hospitality and Tourism NOCTI Teacher Assessment Page 2 of 9 Retail Commercial Baking Wrien Assessment NOCTI written assessments consist of questions to measure an individual’s factual theoretical knowledge. Administration Time: 3 hours Number of Questions: 191 Number of Sessions: This assessment may be administered in one, two, or three