Sauces & Soups Code Pack Storage Cooking Sauces & Pastes Bisto
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Skim Milk Mozzarella Cheese String. Individually Wrapped Egg And
Breakfast Items: Cheese String –Skim milk mozzarella cheese string. Individually wrapped Egg and Cheese Sandwich – Fully cooked egg, American cheese, whole grain bun. Individually wrapped Egg and Cheese Muffin – Fully cooked egg, American cheese, whole grain muffin. Individually wrapped Chicken Biscuit – Fully cooked whole grain breaded chicken patty on a whole grain flour biscuit. Individually wrapped Grits – Corn Grits Sausage Links – Turkey Sausage Links Cinnamon Rolls – Whole Wheat flour cinnamon rolls. Individually wrapped Cheerios Cereal – Whole Grain cereal. Individually wrapped Beef Breakfast Sandwich – Fully cooked whole grain beef breakfast patty w/ whole grain biscuit. Individually wrapped Scrambled Eggs – Liquid scrambled eggs blend Breakfast Biscuit – Fully Cooked Whole Grain Biscuit Cinnamon Bagel – Whole Wheat flour, raisins, cinnamon bits, cornmeal. Individually wrapped Yogurt – Pasteurized grade A low fat milk, sugar, corn starch, Lunch Items: Red Beans and Brown Rice – Red beans w/ onion, peppers, turkey sausage, and seasoning. Cornbread – Whole wheat flour, cornmeal, sugar, baking powder, egg mixture, milk Pizza Pasta - Diced Chicken breast, sliced pepperoni, marinara sauce, bell pepper, onions, oregano, mozzarella cheese w/ whole grain penne pasta Chicken Tenders – Whole grain breaded chicken tenders Chili w/ Brown Rice – Ground turkey, spices, onion, bell pepper, diced tomato, red kidney beans, low sodium beef base w/ brown rice Whole Grain Biscuit Sloppy Joe – 81/91 ground beef, onion, tomato paste, mustard, black -
Steak Au Poivre and Pepper Cream Sauce
Steak au Poivre and Pepper Cream Sauce Ingredients Steak for each person (you know which cut and how much you want. We each prefer a 4 oz. filet mignon, but it is your call.) Salt to taste 4 T black peppercorns, ground fresh 1 T olive oil 1 C brown sauce (see preparation below) 1/3 C brandy 3/4 C heavy cream Salt and pepper to taste Preparation Grind the black peppercorns into a plate. Pat the steaks dry with a paper towel and lightly salt each steak. Then roll each steak in the pepper on each side. In a hot pan (we use an iron skillet), add the olive oil and lay the steaks in the hot pan carefully. Cook to rare (or how you like it), then remove, cover to keep warm and set aside while making the pan sauce. Deglaze the skillet with the brandy and flambe. This can be exciting, so stand back and keep a lid handy if needed! Scape the bottom of the pan to incorporate the meat juices and pepper that was left behind. Add the brown sauce and reduce to desired thickness. Add the cream stirring constantly until heated. Adjust the seasoning and pour over the steak. BROWN SAUCE Ingredients Yellow onion and shallot, chopped finely 2 T Olive oil 1 C beef broth 1/4 C white wine 1 T Worcestershire Sauce 1 T Kitchen Bouquet A pat a butter Preparation Saute the onion and shallot in the olive oil. When soft and tender, deglaze with the wine. Add the broth and Worcestershire sauce, simmer to reduce. -
Everything Catering
Everything Catering MENU TABLE OF CONTENTS Breakfast ������������������������������������������������������������������������������������������ 3 À La Carte����������������������������������������������������������������������������������������� 4 You don’t have Intriguing Breaks ���������������������������������������������������������������������������� 5 Conference Packages �������������������������������������������������������������������� 6 to cook fancy Plated Luncheons��������������������������������������������������������������������������� 7 or complicated Luncheon Buffets ��������������������������������������������������������������������������� 8 Lunch on the Run ��������������������������������������������������������������������������� 9 masterpieces, Plated Dinners ������������������������������������������������������������������������������ 10 Dinner Buffet �������������������������������������������������������������������������������� 11 just good food Hors d’oeuvres ����������������������������������������������������������������������������� 12 from fresh Reception Presentations ������������������������������������������������������������ 13 Chef to Carve �������������������������������������������������������������������������������� 14 ingredients. Reception Stations ����������������������������������������������������������������������� 15 – JULIA CHILD Libations, Spirits & Brews ����������������������������������������������������������� 16 All menus are subject to change · Prices will be confirmed 90 days prior -
Kraft Heinz Food Company SEPDS May 2021
NPA Summary End Product Data Schedule Information Certified as Accurate by USDA Revised 5/28/2021 Product Net Status Net USDA Foods USDA Weight WBSCM USDA USDA Foods USDA A=Approved Weight Servings Inventory Foods School Year Processor Name End Product Code End Product Description per Foods WBSCM USDA Foods Material Description Value per Approval N=New per Case per Case Drawdown Value per Serving Material Code Pound Date R=Revised (pound) per Case Case (Ounces) X=Expired SY22 Kraft Heinz Food Company A 00013000514910 Heinz Ketchup 10lb Jug Kosher 114 oz 42.74 1140.00 0.60 100332 TOMATO PASTE FOR BULK PROCESSING 9.83 $0.4776 $4.69 11/1/2020 SY22 Kraft Heinz Food Company A 00013000568005 Bell Orto Traditional Pizza Sauce 6LB 39.56 300.00 2.11 100332 TOMATO PASTE FOR BULK PROCESSING 18.19 $0.4776 $8.69 11/1/2020 SY22 Kraft Heinz Food Company A 00013000569101 Bell Orto Pasta Sauce with Oil & Herb 6LB 39.60 144.00 4.40 100332 TOMATO PASTE FOR BULK PROCESSING 18.18 $0.4776 $8.68 11/1/2020 SY22 Kraft Heinz Food Company A 00130000030800 Heinz Ketchup Dip & Squeeze, 27g 29.76 500.00 0.95 100332 TOMATO PASTE FOR BULK PROCESSING 6.47 $0.4776 $3.09 11/1/2020 SY22 Kraft Heinz Food Company A 00130000072800 Heinz Ketchup FS Inverted Bottle 16/14oz 14.00 368.00 0.60 100332 TOMATO PASTE FOR BULK PROCESSING 2.85 $0.4776 $1.36 11/1/2020 SY22 Kraft Heinz Food Company A 00130000104300 Heinz No Salt Added Crushed Tomatoes 10TIN 6LB 39.38 572.00 1.10 100332 TOMATO PASTE FOR BULK PROCESSING 10.55 $0.4776 $5.04 11/1/2020 SY22 Kraft Heinz Food Company A 00130000104400 -
British Food
BRITISH FOOD GROCERY ITEM PRODUCT DESCRIPTION CTN SIZE BATCHELORS PEAS CANS 0740 MUSHY PEAS ORIGINAL 24x300g 0741 MUSHY PEAS CHIP SHOP 24x300g 0743 BIGGA PEAS 24x300g 0745 FARROWS MARROWFAT 24x300g 0744 SMALL PEAS 24x300g FORESIGHT 0843 PEASE PUDDING 6x410g HOMEPRIDE COOK-IN-SAUCE CANS 0823 WHITE WINE 12x500g 0824 RED WINE 12x500g 0825 CURRY 12x500g 0829 CHASSEUR 12x500g 0830 SWEET & SOUR 12x500g 0831 CHILLI 12x500g HEINZ - JARS 0925 PLOUGHMANS PICKLE 8x280g 0926 MILD MUSTARD PICKLE 8x280g 0927 TANGY SANDWICH PICKLE 8x280g 0928 TANGY TOMATO PICKLE 8x280g 0929 PICCALILLI PICKLE 8x280g 0930 PICKLED ONIONS 6x440g 0931 SILVERSKIN ONIONS 6x440g 0933 BABY BEETROOT 6x440g 0934 CRINKLE CUT BEETROOT 6x440g 0935 RED CABBAGE 6x440g 0939 SALAD CREAM 12x285g ITEM PRODUCT DESCRIPTION CTN SIZE 0940 SANDWICH SPREAD 12x270g 0937 TOMATO SOUP 24x400g 0942 BAKED BEANS 4 PACK 6x4PK 6x4x415g 0920 MINI JAR MAYONNAISE 80x30g 0921 MINI JAR COARSE GRAIN MUSTARD 80x39g 0922 MINI JAR TOMATO KETCHUP 80x39g GOLDENFRY 0961 GRAVY GRANULES SMALL 6x170g 0958 YORKSHIRE PUDDING MIX 12x142g PKT 0959 DUMPLING MIX 12x142g PKT 0960 GRAVY GRANULES LARGE 6x300g PAXO 0994 SAGE & ONION STUFFING 16x170g PKT WEETABIX UK 0790 WHOLEWHEAT BISCUITS 14x430g 0791 ALPEN ORIGINAL MUESLI 10x625g 0792 ALPEN NO ADDED SUGAR 10x560g Page 1 of 10 PRINCES 0452 HERRING IN TOMATO SAUCE 10x200g 0454 PILCHARDS IN TOMATO SAUCE SMALL 12x155g 0455 PILCHARDS IN TOMATO SAUCE LARGE 12x425g 0456 PRESSED CODS ROE SMALL 12x200g 0457 PRESSED CODS ROE LARGE 6x600g 0458 SOFT CODS ROE 10x100g SHIPPAMS 0465 CRAB -
Relish Range Mr Wilkinson
RELISH RANGE MR WILKINSON Matt Wilkinson hails from the rolling pastures and industrial jungle of Barnsley, South Yorkshire in northern England. Charming and ever-so-modest, Matt’s foodie muscles were carved under Michelin-starred chef Martin Wishart before arriving in Australia where he worked at Vue de monde and Circa. In 2010, he and business soulmate Ben Foster opened Pope Joan in East Brunswick, Melbourne - a neighbourhood café by day and casual eatery by night. Pope Joan now has a produce store and takeaway hub, Hams and Bacon, nestled alongside which offers products from Matt’s favourite producers and now his very own range of comestibles to slather on top. His first book, ‘Mr Wilkinson’s Favourite Vegetables’, was published in 2012 and has since been translated into nine languages and sold 100,000 copies worldwide. His second book is due for release in early 2015. ABOUT MR WILKINSON’S PRODUCTS Pope Joan chef and co-owner Matt Wilkinson has released his first range of Mr Wilkinson’s pantry products, The Relish Range, which includes six delicious products: Red Sauce, Brown Sauce, Tomato Kasundi, Ploughman’s Pickle, Pineapple Chutney and Piccalilli. The Mr Wilkinson’s range is locally made by, Cunliffe and Waters (one of Australia’s leading handmade preserving companies) using Matt’s own recipes. “The first range of Mr Wilkinson’s products features my favourite relishes made from recipes that we use at Pope Joan including our infamous brown sauce,” says Matt Wilkinson. This has been a favourite with Mr Wilkinson’s Piccalilli is a Pope Joan regulars since day hearty mix of cauliflower, one, on the classic Pope Joan kohl rabi, zucchini, onions sandwich: egg, bacon, brown and gherkins cooked in a sauce. -
Total Mercury Detected in 55 Brand Name Foods and Beverages High in HFCS
Table A: Total mercury detected in 55 brand name foods and beverages high in HFCS Product Name Total mercury detected (ppt) Laboratory detection limit (ppt) Quaker Oatmeal to Go 350 80 Jack Daniel’s Barbecue Sauce (Heinz) 300 100 Hershey's Chocolate Syrup 257 50 Kraft Original Barbecue Sauce 200 100 Nutri‐Grain Strawberry Cereal Bars 180 80 Manwich Bold Sloppy Joe 150 80 Market Pantry Grape Jelly 130 80 Smucker’s Strawberry Jelly 100 80 Pop‐Tarts Frosted Blueberry 100 80 Hunt's Tomato Ketchup 87 50 Wish‐Bone Western Sweet & Smooth 72 50 Coca‐Cola Classic 62 50 Yoplait Strawberry Yogurt 60 20 Minute Maid Berry Punch 40 30 Yoo‐hoo Chocolate Drink 30 20 Nesquik Chocolate Milk 30 20 Kemps Fat Free Chocolate Milk 30 20 Hy‐Top Syrup ND 50 Hawaiian Punch Fruit Juicy Red ND 50 NOS High Performance Energy Drink ND 50 A & W Root Beet ND 30 Dr. Pepper ND 30 Wyler's Italian Ices ND 30 Market Pantry Ice Pops ND 30 Kool‐Aid Bursts Tropical Punch ND 30 Kool‐Aid Cherry Jammers ND 30 Sunny‐D ND 30 Snapple Peach Iced Tea ND 30 Powerade Orange ND 30 Lipton Green Tea ND 30 Zoo Juice Orange ND 30 Tropicana Twister Cherry Berry Blast ND 30 Fanta Orange ND 30 Pepsi ND 30 7‐Up ND 30 Hi‐C Wild Cherry ND 30 Jell‐O Strawberry ND 100 Market Pantry Applesauce ND 100 Mott's Applesauce ND 100 Campbell's Tomato Soup ND 100 Aunt Jemima Original Syrup ND 100 Hershey's Caramel Syrup ND 100 Hershey's Strawberry Syrup ND 100 Market Pantry Thousand Island ND 100 Smucker’s Strawberry Syrup ND 100 Heinz Hotdog Relish ND 100 Market Pantry Cranberry Sauce ND 100 Market Pantry Tomato Soup ND 100 Ocean Spray Cranberry Sauce ND 100 Mrs. -
Tastes Than the Leading Competitor UK Chefs Were Asked to Blind Taste Test Knorr Gravy Granules and the Foodservice Leading Brand Competitor Gravy Granules
Tastes than the leading competitor UK chefs were asked to blind taste test KNORR Gravy Granules and the foodservice leading brand competitor gravy granules. They were asked to rate the taste of each product using a scale of 1-7 where 1=very poor and 7=excellent. KNORR achieved an average score of 4.6. The leading competitor received an average score of 3.4. Source: Partner Research November 2011, 68 chefs. For more detailed results see www.unileverfoodsolutions.co.uk 33. telesales 01626 833366 Monday to Friday 9am to 5.30pm Sunday 1pm to 4pm Email: [email protected] COOKING SAUCES, PASTES & ACCOMPANIMENTS Knorr Pataks Knorr Pataks Knorr RTU RTU Jalfrezi Sauce, RTU Korma Sauce, Spicy Tikka Masala 2.2ltr 2.2ltr Sauce, 2.2ltr 310870 310871 310877 Sharwoods Sharwoods Sharwoods RTU Thai Red Curry RTU Tikka Masala RTU Balti Sauce, Sauce, 2kg Sauce, 2kg 2kg 310705 310730 310735 COOKING SAUCES, PASTES & ACCOMPANIMENTS POPPADUMS 311305 Knorr Mini Pappadums 2 1kg COOKING SAUCES, PASTES & ACCOMPANIMENTS 311310 Sharwoods Plain Puppodums 1 88 311315 Tiger Tiger Puppodums 250g (av 20) 6 10 SHARWOOD’S RTU KNORR ORIENTAL PASTE 310705 Sharwoods RTU Thai Red Curry Sauce 2 2kg 311631 Knorr Thai Green Curry Paste 4 1.1kg 310715 Sharwoods RTU Honey & Ginger Sauce 2 2kg KNORR ORIENTAL CONCENTRATE & RTU 310725 Sharwoods RTU Chow Mein & Chinese Mushroom Sauce 2 2kg 311601 Knorr Blue Dragon Thai Red Concentrated Sauce 2 1.1ltr 310730 Sharwoods RTU Tikka Masala Sauce 2 2kg 311603 Knorr Blue Dragon Thai Green Concentrated Sauce 2 1.1ltr 310735 Sharwoods RTU Balti -
Investor Day 2020 Transcript
Investor Day 2020 Transcript Miguel Patricio, Chief Executive Officer Well good morning, everyone. It’s a huge pleasure to be here today with you today. Thanks for joining us. We have been really looking forward to sharing with you what we’re doing at Kraft Heinz. And we are very happy to have the chance to finally share it. For many months, we have been on the road to transformation. Along the way, we encountered a range of challenges – the COVID-19 pandemic among them. But in many ways, we now have even greater momentum than we could have imagined just 6 months ago. We have to say we are excited about the future ahead for Kraft Heinz. I have been asked many times, why I took this job as CEO. Well, what attracted me was possibility. The possibility of transformation, and a turnaround. And today I feel even more passionate than I did when I took the job last year that we will reach our full potential. What you are going to see is a new and different plan. A plan to unleash the full power of Kraft Heinz. It’s a significant transformation for our business. We’re going to share with you today a new approach, a new strategy, and a new business model. We are positioning Kraft Heinz to deliver. To deliver amazing results through new experiences. We have a new outlook based on a new formula for success. The new formula relies on two fundamental things. Our Scale, where we have leadership, size, high Investor Day 2020 Transcript penetration, reliability, and operating efficiency but we have not taken full advantage of this. -
Food and Drink Diary Instructions
NATIONAL DIET AND NUTRITION SURVEY Food and Drink Diary Instructions P2709 Diary_Adult_A5_Instructions, Ref. 07/H0604/113 For use from 1/10/08 NATIONAL DIET AND NUTRITION SURVEY Food and Drink Diary Instructions Instructions…………………………………………………………………………….2-3 Diary examples………………………………………………………………………4-27 Examples and advice on food descriptions…………………………………..28-33 Pictures for food portion size guidance……………………………………….34-37 Breakfast cereals Rice Spaghetti Chips Broccoli or cauliflower Stew or curry Battered fish Quiche/Pie Cheese Sponge cake Drink volume guidance…………………………………………………………..38-39 If you have any queries about how to complete the diary please contact a member of the NDNS Team at NatCen on freephone 0800 652 4572 between 8.30am- 5.30pm. 1 PLEASE READ THROUGH THESE PAGES BEFORE STARTING YOUR DIARY We would like you to keep this diary of everything you eat and drink over 4 days. Please include all food consumed at home and outside the home e.g. work, college or restaurants. It is very important that you do not change what you normally eat and drink just because you are keeping this record. Please keep to your usual food habits. Day and Date Please write down the day and date at the top of the page each time you start a new day of recording. Time Slots Please note the time of each eating occasion into the space provided. For easy use each day is divided into sections, from the first thing in the morning to late evening and through the night. Where and with whom? Please tell us what room or part of the house you were in when you ate, e.g. -
Custom Provisioning Menu
St. Vincent Provisioning tailor-made just for you Name: ___________________________Yacht Name: ___________________ Charter date: ______________ Thank you for your order. If you have any preferences that are not listed, please place them on a separate sheet and we will do our best to provide those items for you. SOME TIPS • 1 liter of water per person per day is recommended • Be careful with the quantity of frozen food you order; while your yacht is equipped with a refrigerator, frozen items will hold for a limited time in it. We will freeze your items over night prior to your charter. • Soft fruit such as banana, avocado and pineapple will ripen quicker in the heat than citrus fruit. • A lot of fresh products are seasonal and not always available. Please mark ‘NO’ if you do not wish us to replace your order with something close to the initial product. • Package sizes and brand might change without notice. Again, please mark ‘NO’ if you do not want a replacement product. • If you buy by weight we will try to get as close to what you ordered but sometimes package sizes do not allow us to get it absolutely accurate. • Should you rather want to order pieces (e.g. steaks) instead of weight indicate it under ‘Quantity’ by adding the Unit size you want us to use (e.g. 4 pieces, versus just 4, which would indicate 4lb). • All prices are listed in US dollars as an indication only. Invoice will be in Eastern Caribbean dollars at cost price which includes 15% VAT plus the 20% service charge due to fluctuating prices of these commodities.