DOCSLIB.ORG

Preisliste-2016-11-Patisseriewaren

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Preisliste-2016-11-Patisseriewaren P R E I S L I S T E P A T I S S E R I E W A R E N Gültig ab 11/2016 Preis € Bezeichnung / Größe Portionen inkl. 10% USt. G a n z e T o r t e n Oberlaa Kurbad Torte Mini (Torten Ø 16 cm) 5 Port. 19,00 Oberlaa Kurbad Torte I (Torten Ø 18 cm) 10 Port. 33,00 Oberlaa Kurbad Torte II (Torten Ø 23 cm) 14 Port. 46,00 Oberlaa Kurbad Torte III (Torten Ø 30 cm) 25 Port. 75,00 Oberlaa Kurbad Torte IV (Torten Ø 36 cm) 35 Port. 105,00 Oberlaa Kurbad Torte V (Torten Ø 45 cm) 50 Port. 150,00 Trüffel Torte Mini 5 Port. 19,00 Trüffel Torte I 10 Port. 33,00 Trüffel Torte II 14 Port. 46,00 Trüffel Torte III 25 Port. 75,00 Trüffel Torte IV 35 Port. 105,00 Trüffel Torte V 50 Port. 150,00 Sacher Torte I 10 Port. 33,00 Sacher Torte II 14 Port. 46,00 Sacher Torte III 25 Port. 75,00 Sacher Torte IV 35 Port. 105,00 Sacher Torte V 50 Port. 150,00 Esterházy Torte I 10 Port. 33,00 Esterházy Torte II 14 Port. 46,00 Esterházy Torte III 25 Port. 75,00 Esterházy Torte IV 35 Port. 105,00 Esterházy Torte V 50 Port. 150,00 Erdbeer-Soufflé Torte Mini 5 Port. 19,00 Erdbeer-Soufflé Torte II 10 Port. 33,00 Himbeer Torte Mini 5 Port. 19,00 Himbeer Torte I 8 Port. 28,00 Himbeer Torte II 12 Port. 41,00 Schoko-Mousse Torte Mini 5 Port. 19,00 Schoko-Mousse Torte II 8 Port. 28,00 Schoko-Mousse Torte III 18 Port. 57,00 Schoko-Mousse Torte IV 28 Port. 83,00 Schoko-Mousse Torte V 38 Port. 115,00 Schoko-Mousse Herz 3 Port. 17,00 Apfel-Mohn Torte II 10 Port. 33,00 Erdbeer-Obers Torte II 14 Port. 46,00 Heidelbeer-Topfen Torte II 8 Port. 28,00 Himbeer-Royal Torte II 10 Port. 33,00 Irish Cream Torte II 14 Port. 46,00 Kaffee-Obers Torte II 14 Port. 46,00 Preis € Bezeichnung / Größe Portionen inkl. 10% USt. Kürbis-Krokant Torte II 14 Port. 46,00 Mango-Schokolade Torte II 14 Port. 46,00 Marillen-Rahm Torte Mini 5 Port. 19,00 Marillen-Rahm Torte II 10 Port. 33,00 Maroni-Obers Torte Mini 5 Port. 19,00 Maroni-Obers Torte II 14 Port. 46,00 Punsch Torte II 14 Port. 46,00 Schoko-Vanille Torte II 14 Port. 46,00 Schwarze Ribisel Torte II 14 Port. 46,00 Schweizer Apfel Torte II 10 Port. 33,00 Topfen-Frucht Torte II 14 Port. 46,00 Gebackene Topfen Torte II 10 Port. 33,00 Zitronen Torte Mini 5 Port. 19,00 Zitronen Torte II 10 Port. 33,00 Um immer höchste Qualität und besten Geschmack zu bieten, kann das Angebot je nach Saison variieren. D e k o r (Preise ohne Tortenpreis) D01 Sternzeichen stehend 28,00 D02 Sternzeichen liegend 18,00 D03 Schokoladeblüten (inkl. Textblatt nach Wunsch) 45,00 D04 Zuckerzahl mit Blumen 40,00 D05 Zuckerzahl mit Blumen (mit LaaKronen als Dekoration) 40,00 D06 Schrift (in Einlasstechnik) 18,00 D07 Taufe "Baby im Taufkleid" 29,00 D08 Taufe "Babyschuhe" 29,00 D09 Zur Taufe (gezeichnet) 42,00 D10 Zur Kommunion/Firmung 16,00 D11 Teddybären 34,00 D12 Micky Maus (gezeichnet) 46,00 D13 Clown 29,00 D14 Hündchen mit Herz (inkl. Textblatt nach Wunsch) 20,00 D15 Golfspieler (Schokolade-Airbrush) 46,00 D16 Buch mit Sonnenblumen (nur mit 50 Port. möglich) 69,00 D17 Buch ohne Blumen " (ohne Abb.) 47,00 D18 Zahl Schokoglasur (2 Ziffern, ab 36 Port. möglich) 31,00 D19 Zahl Schokoglasur (1 Ziffer, ab 18 Port. möglich) 16,00 D20 Taufe "Teddybär" 34,00 D21 Baby "Willkommen" 14,00 D22 Firmung/Kommunion "Luftballons" 22,00 D23 Pandabär 21,00 D24 Konfetticlown 34,00 D25 Fußballspieler (gezeichnet) 46,00 D26 Jäger mit Hund 32,00 D27 Golfer stehend 47,00 D28 Golfer liegend (ohne Abb.) 26,00 D29 Marzipanrosen 28,00 D30 Frohe Ostern 30,00 D31 Bagger 42,00 D32 Barbapapa 37,00 Preis € Bezeichnung / Größe Portionen inkl. 10% USt. Textblatt nach Wunsch, bis 5 Wörter 5,00 Textblatt nach Wunsch, ab 6 Wörter 6,50 Schokoladeziffer 1,30 Zahl aus Marzipan 8,00 Marzipanrose klein 4,00 Marzipanrose groß 6,00 Seerose, Sonnenblume, kl. Orchidee od. Schokoladebl. 8,00 Lilie oder gr. Orchidee 10,00 Kerze 0,40 Sprühkerze 2,40 Eindeckung Mini, I, II (OHNE Dekor) falls Änderung der Standardeindeckung! 6,00 Eindeckung III, IV, V (OHNE Dekor) " 10,00 1 Arbeitsstunde 50,00 H o c h z e i t s t o r t e n H01 Hochzeitstorte mit Taubenpaar III 25 Port. 162,00 H02 Hochzeitstorte mit Krone II 14 Port. 95,00 " III 25 Port. 150,00 H03 Hochzeitstorte m. Krone & MarziPanrosen 3-stöckig * 45 Port. 340,00 " 4-stöckig * 65 Port. 480,00 " 5-stöckig * 90 Port. 640,00 H04 Hochzeitstorte mit Herzen & Schmetterlingen 2-stöckig * 24 Port. 180,00 " 2-stöckig * 53 Port. 390,00 " 3-stöckig * 63 Port. 460,00 H05 Hochzeitstorte mit kandierten Rosen II / 0 20 Port. 150,00 " III / 0 30 Port. 220,00 " IV / I 45 Port. 330,00 H06 Hochzeitstorte mit Schwänen II 14 Port. 105,00 " III 25 Port. 170,00 H07 Hochzeitstorte mit Tauben & Orchideen II / 0 20 Port. 145,00 " III / 0 30 Port. 210,00 " IV / I 45 Port. 310,00 H08 Hochzeitstorte mit Schokoladeblüten 3-stöckig * 45 Port. 325,00 " 4-stöckig * 65 Port. 455,00 " 5-stöckig * 90 Port. 595,00 H09 Hochzeitstorte mit Marzipanrosen 3-stöckig * 45 Port. 325,00 " 4-stöckig * 65 Port. 455,00 " 5-stöckig * 90 Port. 595,00 H10 Asymmetrische Hochzeitstorte 3-stöckig * 50 Port. 330,00 H11 Frucht-Hochzeitstorte (III/II/I/0) 4-stöckig * 55 Port. 455,00 H12 Hochzeitstorte mit Rosendekor (saisonal) 3-stöckig * 45 Port. 325,00 " 4-stöckig * 65 Port. 455,00 " 5-stöckig * 90 Port. 595,00 H13 Hochzeitstorte mit Margeriten 2-stöckig * 24 Port. 180,00 " 2-stöckig * 53 Port. 390,00 " 3-stöckig * 63 Port. 460,00 H14 Hochzeitstorte mit Heckenrosen 2-stöckig * 24 Port. 180,00 " 2-stöckig * 53 Port. 390,00 " 3-stöckig * 63 Port. 460,00 Preis € Bezeichnung / Größe Portionen inkl. 10% USt. H15 Hochzeitstorte mit Orchideen & Taubenpaar 2-stöckig * 24 Port. 180,00 " 2-stöckig * 53 Port. 390,00 " 3-stöckig * 63 Port. 460,00 H16 Hochzeitstorte mit Marzipanblüten 2-stöckig * 24 Port. 180,00 " 2-stöckig * 53 Port. 390,00 " 3-stöckig * 63 Port. 460,00 H17 Hochzeitstorte mit Blütenpavillon 2-stöckig * 24 Port. 190,00 " 2-stöckig * 53 Port. 410,00 " 3-stöckig * 63 Port. 490,00 H18 Hochzeitstorte mit Trachtendekor 2-stöckig * 24 Port. 190,00 " 2-stöckig * 53 Port. 410,00 " 3-stöckig * 63 Port. 490,00 F01 Festtagstorte mit Blütendekor (1 x II/2 x 0) 2-stöckig * 24 Port. 170,00 " (1 x II/2 x I) " * 34 Port. 230,00 " (1 x III/2 x I) " * 45 Port. 305,00 " (1 x III/2 x II) " * 53 Port. 360,00 " (1 x III/2 x II/2 x 0) 3-stöckig * 63 Port. 430,00 " (1 x III/2 x II/2 x I) " * 73 Port. 490,00 * Einsatz für Tortengestell (wird bei Rückgabe retourniert) 200,00 S c h n i t t e n , K u c h e n , S t r u d e l . Torten Stk. (div. Sorten) Stk. 3,90 Cremeschnitte Stk. 3,60 Esterházy Schnitte Stk. 3,60 Linzer Schnitte Stk. 3,30 Bananen Schnitte Stk. 3,70 Himbeer-Schaum Schnitte Stk. 3,70 Kardinal Schnitte Stk. 3,70 Schokolade-Mandel Schnitte Stk. 3,60 Holländer Stk. 3,50 Erdbeer-Joghurt Törtchen Stk. 3,40 Schwarzwälder Kirschtörtchen Stk. 3,70 Apfel-Streusel Kuchen Stk. 3,60 Tartelette (div. Sorten) Stk. 3,50 Maroni Tartelette Stk. 3,90 Pralinen Tartelette Stk. 3,90 Apfelstrudel Stk. 3,70 Topfenstrudel Stk. 3,70 Rhabarberstrudel Stk. 3,90 Marillenstrudel Stk. 3,90 Zwetschkenfleck Stk. 3,50 Marmeladeeckerl Stk. 1,20 Maronikipferl Stk. 2,60 Butterkipferl Stk. 1,70 Plunder (div. Sorten) Stk. 2,30 Petit Four (div. Sorten) Stk. 2,30 Punschkrapfen Stk. 2,30 Dessert im Glas (div. Sorten) Stk. 3,80 Marmorguglhupf Port. 3,00 Preis € Bezeichnung / Größe Portionen inkl. 10% USt. Maroniherz Stk. 2,90 Pariser Spitz, Nougat Spitz Stk. 1,50 LaaKronen (div. Sorten) Stk. 1,10 Krapfen Marillenmarmelade Stk. 1,90 Krapfen PuPPen Stk. 1,50 Krapfen Vanille Stk. 2,30 Schinkenkipferl Stk. 2,10 Die angegebenen Preise entsprechen unseren Theken-Mitnahmepreisen. K u c h e n ( v e r p a c k t ) Baumkuchenring 140g 6,90 Brioche-Striezel 400g 6,20 Bürgermeister 600g 11,20 Cointreaukuchen 350g 11,80 Linzer Torte 500g 10,80 Mandel-Marzipankuchen 360g 9,50 Marmorgugelhupf 300g 7,00 Marmorgugelhupf 720g 11,80 Mohngugelhupf 430g 10,80 Rosinengugelhupf 720g 11,20 Panettone 100g 3,60 Panettone 500g 12,20 Panettone 1000g 19,20 Schokerlkuchen 360g 9,90 Wiener Kongresstorte 70g 3,90 Wiener Kongresstorte 470g 18,50 Wiener Kongresstorte 470g SV 21,50 K o n f e k t Oberlaa Konfekt offen 10g 0,85 Champagner-Trüffel 130g 11,90 Chocarome 140g 14,90 Chocarome 140g SV 17,40 Konfektbox 120g 10,80 Konfektbox 200g 17,40 Konfektdose 120g 12,90 Konfektdose 120g OHNE ALKOHOL 12,90 Konfekt Kinderdose 150g 14,50 Konfekt Herzdose 110g 12,00 Oberlaa Konfekt 300g 29,00 Oberlaa Konfekt 600g 52,00 Oberlaa Konfekt 300g SV 32,00 Oberlaa Konfekt 600g SV 55,00 Feinstes Konfekt 220g Stephansdom 19,90 Feinstes Konfekt 220g Herz 19,90 Feinste Trüffel 220g 19,90 Grand Marnier 130g 13,90 Grand Marnier 130g SV 16,40 Ingwerstäbchen 100g 5,50 Konfektstollen 300g 19,80 Preis € Bezeichnung / Größe Portionen inkl.
Load more

Recommended publications
  • Catalogue 2017 Summary
    CATALOGUE 2017 SUMMARY 14 Chocolate Icings hot process 52 Ceremony Cake Decorations 16 Coloured Chocolate Icings 54 Wedding Cake Decorations 18 Cocoa Icings hot process 56 Neutral Gelling Mixes 20 Fondant Mat Opera Icings 58 Gelling Mixes 22 Pearly Velvet Finishes 60 Custard Cream Mixes 24 Fruit Icings hot process 62 Frangipane Mixes 26 Concentrated Glaze - hot process 64 Biscuit Mixes 28 Ready to use Icings - hot process 66 Petits-fours Mixes 30 Ready to use glaze - cold process 70 Sugar Decorations 32 Chocolate Ganaches 72 Coloured Icing Mixes 34 Fruit Fillings 74 Fun Fair Mixes 36 Chocolate Fillings 76 Ice cream & Sorbet Mixes 42 Dessert Sauces 78 Technical Products 44 Flavouring 80 Linéaires Jams 48 Inclusions 82 Small packagings 50 Chocolate Decorations THE COMPANY History The team Le laboratoire The warehouse 4 GENERATIONS OF KNOW-HOW ADDITIONAL ADVANTAGES SUITABLE FACILITIES A DEMANDING ORGANISATION Unipâtis is an SME of human size, Created 30 years ago in Paris as the To triple the production capacities, the The stock management unit and regular "Comptoirs des gelées et Miroirs" to deliver composed of a team offering a wide Paris laboratory moved to Normandy maintenance of the warehouse guarantee products to the major pastry companies, range of skills : nearly 10 years ago. constant stock levels, with over 20 ranges Unipâtis is a family company which Pastrycooks, a logistics manager, R&D and 200 products. benefits from the know-how built up over 4 The company now has 6000 m2 of land engineers, an accounts, communication generations. and 1200 m2 of laboratories. and purchasing department and a sales team.
    [Show full text]
  • Malaysia Halal Directory 2020/2021
    MHD 20-21 BC.pdf 9/23/20 5:50:37 PM www.msiahalaldirectory.com MALAYSIA HALALDIRECTORY 2020/2021 A publication of In collaboration with @HDCmalaysia www.hdcglobal.com HDC (IFC upgrade).indd 1 9/25/20 1:12:11 PM Contents p1.pdf 1 9/17/20 1:46 PM MALAYSIA HALAL DIRECTORY 2020/2021 Contents 2 Message 7 Editorial 13 Advertorial BUSINESS INFORMATION REGIONAL OFFICES Malaysia: Marshall Cavendish (Malaysia) Sdn Bhd (3024D) Useful Addresses Business Information Division 27 Bangunan Times Publishing Lot 46 Subang Hi-Tech Industrial Park Batu Tiga 40000 Shah Alam 35 Alphabetical Section Selangor Darul Ehsan Malaysia Tel: (603) 5628 6886 Fax: (603) 5636 9688 Advertisers’ Index Email: [email protected] 151 Website: www.timesdirectories.com Singapore: Marshall Cavendish Business Information Private Limited 1 New Industrial Road Times Centre Singapore 536196 Tel: (65) 6213 9300 Fax: (65) 6285 0161 Email: [email protected] Hong Kong: Marshall Cavendish Business Information (HK) Limited 10/F Block C Seaview Estate 2-8 Watson Road North Point Hong Kong Tel: (852) 3965 7800 Fax: (852) 2979 4528 Email: [email protected] MALAYSIA HALAL DIRECTORY 2020/2021 (KDN. PP 19547/02/2020 (035177) ISSN: 2716-5868 is published by Marshall Cavendish (Malaysia) Sdn Bhd, Business Information - 3024D and printed by Times Offset (M) Sdn Bhd, Thailand: Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia. Green World Publication Company Limited Tel: 603-5628 6888 Fax: 603-5628 6899 244 Soi Ladprao 107 Copyright© 2020 by Marshall Cavendish (Malaysia) Sdn Bhd, Business Information – 3024D.
    [Show full text]
  • Hellozagreb5.Pdf
    v ro e H s B o Šilobodov a u r a b a v h Put o h a r r t n e e o i k ć k v T T c e c a i a i c k Kozarčeve k Dvor. v v W W a a a Srebrnjak e l Stube l St. ć č Krležin Gvozd č i i s ć Gajdekova e k Vinogradska Ilirski e Vinkovićeva a v Č M j trg M l a a a Zamen. v č o e Kozarčeva ć k G stube o Zelengaj NovaVes m Vončinina v Zajčeva Weberova a Dubravkin Put r ić M e V v Mikloušić. Degen. Iv i B a Hercegovačka e k Istarska Zv k u ab on ov st. l on ar . ić iće Višnjica . e va v Šalata a Kuhačeva Franje Dursta Vladimira Nazora Kožarska Opatička Petrova ulica Novakova Demetrova Voćarska Višnjičke Ribnjak Voćarsko Domjanićeva stube naselje Voćarska Kaptol M. Slavenske Lobmay. Ivana Kukuljevića Zamenhoova Mletač. Radićeva T The closest and most charming Radnički Dol Posil. stube k v Kosirnikova a escape from Zagreb’s cityŠrapčeva noise e Jadranska stube Tuškanac l ć Tuškanac Opatovina č i i is Samobor - most joyful during v ć e e Bučarova Jurkovićeva J. Galjufa j j Markov v the famous Samobor Carnival i i BUS r r trg a Ivana Gorana Kovačića Visoka d d andJ. Gotovca widely known for the cream Bosanska Kamenita n n Buntićeva Matoševa A A Park cake called kremšnita. Maybe Jezuitski P Pantovčak Ribnjak Kamaufova you will have to wait in line to a trg v Streljačka Petrova ulica get it - many people arrive on l Vončinina i Jorgov.
    [Show full text]
  • How Many French Desserts Can You Name?
    How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
    [Show full text]
  • Level 3 Certificate in General Patisserie and Confectionery Assessment
    LEVEL 3 CERTIFICATE IN GENERAL PATISSERIE AND CONFECTIONERY ASSESSMENT GUIDANCE Issue 2 C3300-03 December 2011 Level 3 Certificate in General Patisserie and Confectionery Rules of Combination: Learners must achieve 31 credits from the 6 mandatory units. Unit Level Credit GLH Value Produce hot, cold and frozen desserts [J/601/6567] 3 6 50 Produce fermented dough and batter products [L/601/6568] 3 4 37 Produce biscuits, cakes and sponges [R/601/6569] 3 6 49 Produce paste products [K/601/6562] 3 4 38 Produce petits fours [A/601/6565] 3 6 56 Produce display pieces and decorative items [R/601/6572] 3 5 39 METHODS OF ASSESSMENT Each unit will be internally assessed, internally and externally moderated via a learner’s portfolio and other related evidence, against the all unit outcomes and all assessment criteria. ABC Awards has provided Knowledge Questions and Practical Assessment Tasks for each unit to provide opportunities for learners to produce evidence of achievement of all Learning Outcomes and Assessment Criteria. If a centre wishes to devise alternative assessment tasks, they must contact the appropriate ABC administrator. Practical Tasks for each unit are graded Pass, Merit, Distinction. Learners will need to provide evidence to support the additional Merit/Distinction criteria. The Practical Task grade will determine the overall unit grade. N.B. the overall grade for the qualification is Pass. Minimum requirements when assessing this unit ABC expects that staff will be appropriately qualified to assess learners against the outcomes and criteria within the units. Generally teaching staff should be qualified and/or vocationally experienced to at least a level above that which they are teaching.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Cardapio Inglês15.Cdr
    A O R I G I N A L D E S D E 1 8 6 0 Salgadinhos For more than a century, Confeitaria Cavé is a mandatory stop for anyone visiting Rio de Janeiro’s downtown. As you walk through the door you are taken back in time, reliving the carioca Belle Époque of gentlemen in suits, a time when fast-food chains and the rush of everyday life didn't even exist. ESTABLISHED ON 05 MARCH 1860, CONFEITARIA CAVÉ IS THE OLDEST COFFEE AND PASTRY SHOP IN RIO DE JANEIRO. IT WAS FOUNDED BY CHARLES AUGUSTE CAVÉ, A FRENCHMAN WHO STAYED IN CHARGE OF THE BUSINESS UNTIL 1922. SINCE THEN MANY OWNERS TOOK CHARGE OF THE HOUSE. It was impossible to pass through the corner of Uruguaiana and Sete de Setembro streets without taking a look inside the beautiful building to see the wonderfully ornate ice-cream bowls which seemed more like a work of art. They were so magical and amazing, that used to whet the appetite of even those who did not appreciate ice cream. The architecture was influenced by various countries: chandeliers and glassware from France, custom chairs and tables were designed by the spaniard Cólon, wall lights from Brazil etc. The lines and shapes were also used to create its famous ice creams reminding chickens, pyramids and peach basket. Confeitaria Cavé has always been frequented by figures of the city, sharing the hall with the locals. There are reports that the Mayor Pereira Passos, responsible for an urban reform that completely changed the city landscape, was a habitué of the house.
    [Show full text]
  • WEB-BSCFF-CNY21-Mailer-17MB
    BSCFF-OFC-26122020.pdf 1 26/12/2020 6:48 PM an appetite FOR THE auspicious It’s that time of the year when the sounds of crackling fireworks can be heard a mile away as families from near and far gather around with laughter and merriment. Despite all the preparations made to make way for this special event, there is no denying that food remains the main star of this celebration. Thanks to the rich and incredible Chinese culture and tradition, extra attention is paid to food, as every single offering at a banquet carries a special meaning that would benefit those who partake in the occasion. That being said, let these pages inspire you as you devise and plan for that perfect spread to welcome the Year of the Ox. THE TEAM @ BSC FINE FOODS 年 年 荷 年 五 有 塘 年 谷 余 春 高 丰 添 色 升 登 富 庆 歲 福 贵 太 歲 寿 平 好 春 长 暖 花 开 多 喜 禄 事 多 来 丹 财 凤 多 事 朝 福 事 阳 气 圆 步 满 步 如 SELECTED FINE TABLEWARE & CHAMPAGNE GLASS 高 FROM ARTELIA @ BSC, 3RD FLOOR; CHEONGSAM 意 FROM EMERALD BRILLIANT @ BSC, 1ST FLOOR 年 ALL INFORMATION AND PRICES STATED IN THIS BOOKLET ARE CORRECT AT TIME OF PRINTING AND PHOTO IS FOR ILLUSTRATION PURPOSE ONLY IS SUBJECT TO CHANGE WITHOUT NOTICE. CHINESE NEW YEAR FEAST PRE ORDER 7TH JAN - 21ST FEB 2021 Pre-order sheet is available at customer service counter 1. BAKED JIN LONG FISH MAW, RM225.88 /kg 6.
    [Show full text]
  • Branchenvokabulare Von A-Z
    Branchenvokabulare von A-Z Alle Branchenvokabulare sind in einer Datei zusammengefasst, bitte drucken Sie nur die gewünschten Seiten aus. Branchengruppen : Seiten: 1. Autoteile Logistik 2-5 2. Bäckerei – Konditorei 6-10 3. Bodenbeläge 11-12 4. Consumer Electronics 13-19 5. Do it yourself / Eisenwaren 20-25 6. Elektrofach 26-29 7. Farben 30-33 8. Fleischwirtschaft 34-38 9. Flower 39-42 10. Garden 43-46 11. Haushalt 47-51 12. Kiosk 52-55 13. Kleinkinderwaren 56-59 14. Landi 60-63 15. Lederwaren 64-67 16. Möbel 68-72 17. Musikinstrumente 73-76 18. Nahrungs- und Genussmittel 77-80 19. Papeterie 81-85 20. Parfümerie 86-91 21. Schuhe 92-95 22. Spielwaren 96-100 23. Sport 101-105 24. Textil 106-111 25. Tonträger 112-115 26. Uhren Schmuck Edelsteine 116-121 27. Zoofachhandel 122-125 Branchenvokabular Autoteile-Logistik Stufe 1 Deutsch Englisch Das Sortiment: The range: 1. die Aussenteile exterior parts 2. die Innenteile interior parts 3. die Motorenteile parts of the engine Die Aussenteile: Exterior parts 4. die Vordertüre front door 5. der hintere Kotflügel rear wing 6. das Rad wheel 7. die Motorhaube bonnet 8. die Heckklappe tailgate 9. das Dach roof 10. die Frontscheibe windshield 11. die Seitenscheibe side window 12. die Rückscheibe rear window 13. die Scheibenwischer windshield wiper 14. der Aussenrückspiegel outside rear view mirror 15. der Scheinwerfer headlight 16. das Abblendlicht dimmed headlight 17. der Blinker indicator/blinker 18. das Bremslicht break light 19. das Rückfahrlicht reversing light 20. der Benzindeckel petrol tank lid Die Innenteile Interior parts 21. die Vordersitze front seat 22.
    [Show full text]
  • Photo Portfolio Menu – for Pastrycooks and Pastry Chefs
    PHOTO PORTFOLIO MENU – FOR PASTRYCOOKS AND PASTRY CHEFS As part of the Documentary Evidence assessment, applicants are required to demonstrate the range their culinary skills and techniques in Western cuisine, and against the list of competencies from the qualification relevant to their nominated occupation. You are therefore required to provide a portfolio of a minimum of 20 different products demonstrating your culinary competencies in the following areas: If you are applying for the PASTRYCOOK – Cake and Pastry Occupation: BPRBK3001 - Produce laminated pastry products FBPRBK3002 - Produce non-laminated pastry and choux pastry products FBPRBK3008 - Produce sponge cake products FBPRBK3009 - Produce biscuit and cookie products FBPRBK3010 - Produce cake and pudding products FBPRBK3013 - Schedule and produce cake and pastry production FBPRBK3018 - Produce basic artisan products, including baked and fried products FBPRBK4003 - Produce gateaux, tortes and entremets FBPOPR3003 – Produce products with cultural, religious and dietary considerations If you are applying for the PASTRYCOOK – Patisserie Occupation: SITHPAT001 - Produce cakes and sponges SITHPAT002 - Produce gateaux, torten and cakes SITHPAT003 - Produce pastries SITHPAT004 - Produce yeast-based bakery products SITHPAT005 - Produce petits fours – iced, fresh, marzipan and caramelised petit fours SITHPAT006 - Produce desserts and sauces If you are applying for the PASTRY CHEF Occupation: SITHCCC005 – Prepare dishes using basic methods of cookery – 1 savoury dish SITHPAT001
    [Show full text]
  • Desserts Serve 10 People Petit Fours Are Recommended 3-4 Per Person
    Ø= No Nuts GF= Gluten Free NA = Alcohol Free 6-7” Desserts Serve 8 people 8-9” Desserts Serve 10 people Petit Fours are recommended 3-4 per person French Macarons GF Traditional French macarons made with ground almonds, not coconut! Inquire about flavors. $27 / dz La Framboise Ø NA A pyramid of moist almond cake, each hiding its own raspberry. $12 / dz Chocolate Bon Bons 15 rotating flavors, all made on premise. Inquire about flavors. $27 / dz Caramelized Grand Marnier Cream Puff Ø The name pretty much sums it up! $27 / dz Pâte de Fruits Ø GF Gourmet fruity gum drops. Inquire about flavors. $10.20 / dz Eclairs We take the traditional éclair and dress it up in all sorts of intriguing flavors and designs. $60 / dz, Petit Four $33 / dz Aphrodite GF Cherry mousse, chocolate mousse, a single drunken cherry and chocolate macaron all hide inside a crisp chocolate shell. 6” $34 8” $40 Individual $84 per dozen Petit Four $36 per dozen Amélie Orange vanilla crème brûlée sits atop glazed chocolate mousse with caramelized hazelnuts, praline crisp and Cointreau genoise. 6” $38 8” $45 Individual $90 per dozen Petit Four $36 per dozen Big Cheryl’s “Gato” Cake Ø Dense, moist cake with orange & rum, filled with pastry cream and mixed berries. There’s nothing “ghetto” about it except for the bad pronunciation of the French word “gateau.” 6” $22 8” $36 Individual $84 per dozen Un Fantôme, Un Couteau, Une Nuit ... GF Chocolate mousse, amaretto crème brûlée and raspberries top a chocolate sponge cake soaked in Dashe late harvest Zinfandel.
    [Show full text]
  • Patisserie Klassiker
    Patisserie Klassiker Oberlaa Kurbad Torte CFGH 4,10 Rindsuppe mit Grießnockerl 3,90 Frittaten ACGL oder Leberknödel ACL Erdbeer-Obers Torte ACGH 4,10 Clear beef soup with semolina dumpling, Himbeer Torte ACFH 4,10 sliced pancakes or liver dumpling ACGL Himbeer-Royal Torte ACGH 4,10 Altwiener Suppentopf 6,20 ”Stockpot Vienna” - traditional clear beef soup ACGL Sacher Torte ACFG 4,10 OBERLAA Toast 4,90 Schoko-Mousse Torte CFG 4,10 Toast ‘OBERLAA’, finely garnished ACGLMO Schoko-Vanille Torte (S) ACFG 4,10 Sacherwürstel mit Senf, Kren und 1 Gebäck 6,20 Sausage with mustard, horseradish & 1 roll ALMO Topfen-Frucht Torte ACGH 4,10 Schinkenrolle fein garniert 7,00 ACFG Trüffel Torte 4,10 Ham roll, finely garnished ACGLMO Zitronen Torte ACGH 4,10 Geflügelsalat mit Curry und Früchten 9,10 Apfel-Mohn Torte (S) ACGH 4,10 Chicken salad with curry and fruits ACDGLMO Mango-Schokolade Torte ACFGH 4,10 Steirischer Backhendlsalat 11,70 Pieces of breaded chicken breast Maroni-Obers Torte (S) ACFGH 4,10 on potato-leaf salad ACLMO Punsch Torte (S) ACFGH 4,10 Caesar’s Salad mit Hühnerstreifen 12,10 Caesar’s salad with strips of chicken ACGLMO Schweizer Apfel Torte (S) ACGH 4,10 Räucherlachs mit Krengervais und Toastbrot 13,50 ACFGH Dessert im Glas div. Sorten 3,80 Smoked salmon with horseradish cream & toast ADGO Cremeschnitte ACG 3,70 Wiener Gemüsestrudel mit Kräutersauce 7,80 Esterházy Schnitte CFGH 3,70 Vegetable strudel with herbal sauce ACGLO Bananen Schnitte (S) ACFG 3,90 Eiernockerl mit grünem Salat 8,10 Egg dumplings with green salad ACGMO Himbeer-Schaum Schnitte ACGO 3,90 Kalbsrahmgulasch mit Nockerln 12,80 Kardinal Schnitte ACG 3,90 Veal goulash with spaetzle ACGLMO Tartelette div.
    [Show full text]