DOCSLIB.ORG

Say 'I Do' at BON Hotel Shelley Point Offering True West Coast Charm And

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Say 'I Do' at BON Hotel Shelley Point Offering True West Coast Charm And Say ‘I do’ at BON Hotel Shelley Point Offering true West Coast charm and hospitality, BON Hotel Shelley Point is the perfect setting for your wedding day. Exchange your vows on our pool terrace, then celebrate with your guests in one of our venues, and make memories with pictures taken on the pristine Shelley Beach with the ocean as a beautiful backdrop. São Gabriel Restaurant Venue: São Gabriel Restaurant (First floor overlooking the golf course) with partial sea views. Maximum 100 guests Venue Hire: R10 000,00 Pool Terrace Venue: Pool terrace Maximum 80 guests Venue Hire: R10 000,00 (Excludes marquee & São Antonio Restaurant) Marquee: R15 000 additional Maximum 120 guests Please note that when blocking off the above mentioned venues for private use, the booking of a minimum of 50 rooms in the hotel is a prerequisite. Included in the costs: Venue for 8 hours from the start of your wedding service Standard crockery and cutlery Standard glassware – wine and champagne glasses 10 x round tables (seating 8 – 10 guests per table) Cake and gift table Kitchen service, bar staff and waiter staff Venue manager Only black linen for buffets – should you request a different colour, this will be hired at an additional cost. Excluded in the costs are: Menu choice Welcome drinks Bar arrangements – we are a fully licenced establishment. Drinks are charged at the rates current at the time of the wedding. You may select your own wine list from our comprehensive range. Bar limit can be arranged. As a licenced establishment, we do not allow drinks of any nature to be brought onto the premises. Corkage: R45,00 per bottle. Excluded in the cost and ordered externally (directly with supplier, or by the hotel): Flowers Music Photography Minister Décor – please note that the hotel does not supply staff for décor set up purposes Linen, Napkins Draping Chair covers of any design or colour, tie backs, overlays, etc. Ceremony on the beach – permission from Shelley Point Body Corporate must be obtained. Additional hire charges may apply. Accommodation: Special Occasions Package: R3635.00 A Luxury room and a standard twin room for the Bride-to-be and 2 friends for the night before, including a turndown platter with a bottle of bubbly. Full English breakfast buffet per person Mid-morning snack platter during dress up time. Full use of the premises for photo shoot. A Luxury room for the wedding night, including a turndown platter and a bottle of bubbly. Full English breakfast buffet, complimentary for the newlyweds. Family and Friends rate: Best Available Rate of the day For the guests attending your wedding. Rates include a full English Breakfast buffet per person. Rates are subject to availability. Rates are subject to change. Upgrade fees apply. All rates are valid until 30 September 2015. Terms and Conditions apply. Wedding menus can be tailor made to suit your needs Buffet Menu R175 per person (minimum of 20 people) Garden green split salad Rooster brood with homemade rooibos apricot chutney Melange of seasonal fruit Local cheese platter with savoury biscuits and preserves Choice of two starters Choice of two meats Choice of two vegetable dishes Choice of one vegetarian dish Choice of two starches Choice of one dessert Additional Items Starter R15pp Meat R25pp Vegetable R15pp Vegetarian R18pp Starch R15pp Dessert R22pp Selection of Starters Cajun line fish with cucumber salad Frutti di mare pasta with a sweet chilli Mary Rose sauce Baby potato salad with whole grain mustard dressing Classic Waldorf salad with apple dressing Grilled Mediterranean salad with grapefruit dressing West coast Caesar salad with bokkoms and garlic croutons Chicken and prawn noodle salad in a light curry cream Pickled fish with sweet onions and brown raisin bread Beef strips cooked in soya, ginger and garlic on couscous Smoor snoek with sweet potato crisp salad and apricot chutney Potato, chive and gherkin salad topped with sprouts Tuna niçoise salad served with new potatoes, green beans and a boiled egg with mustard dressing Wild spinach, orange and feta salad in balsamic jus Avocado and shrimp salad with fennel dressing Mozzarella and tomato slices with basil pesto Tempura prawns with apple and coriander slaw Peppered mackerel with citrus salad Creamy West Coast mussels in garlic Saldana fish cakes with rocket salad West coast inspired soups Selection of Mains Meat Dishes: Sliced roast sirloin in rosemary and cherry tomato jus Pork medallions with mustard jus Roast steak fillet rolled in black pepper corns and its own jus Lamb chops, grilled, with rosemary and garlic jus Beef Green Thai curry with assorted sambals Mint and yoghurt marinated leg of lamb Lamb neck osso buco with orange gremolata Poultry Dishes: Chicken marinated lime pickle and an olive sauce Chicken and prawn curry with poppadom and sambals Chicken rotisserie dusted with smoked paprika Chicken and seafood paella Crumbed chicken breast fillet with creamy blue cheese sauce Fish Dishes: Baked line fish fillet in lime cream with grilled lemon wedges Grilled Kingklip fillets with tomato, mash and Parmesan crust Snoek parcels with an apricot and garlic sauce Smoor snoek served with sweet potato ginger snaps Pan seared line fish served with fresh crisp vegetables and mango and mussel salsa with Portuguese potatoes Da Gama mussels served in a creamy tomato sauce with fresh cilantro, capsicum salsa and linguini pasta Seafood paella with spinach, capsicum and cilantro Calamari stir fry with soy sauce and fresh ginger Snoek biryani Vegetarian Dishes: Vegetable biryani Mushroom baked in garlic and cream Asian vegetable stir fry with egg noodles Spiced butternut feta and Pepperdew lasagne Layered Ratatouille Baked penne Napolitana with Parmesan dust and wild rocket Grilled corn on the cob with parsley butter Selection of Side Dishes: Vegetable Side Dishes: Roasted vegetables with herbs and garlic Roasted butternut and feta cheese Baby carrots in ginger orange reduction Sweet potatoes with ginger snaps Creamed spinach with mushrooms Savoury baked butternut pie Cinnamon pumpkin fritters Caramelised sweet potatoes Steamed broccoli with blue cheese Cauliflower and cheese sauce Grilled mushrooms, feta and tomato with basil pesto Starch Side Dishes: Basmati rice with parsley Rosemary and rock salt golden crisp potatoes Baked potatoes in foil and rock salt Spicy smoked paprika rice Spanish rice with cilantro Red pepper mashed potato Creamy potato bake with bacon New potatoes with thyme and garlic Herbed polenta with Parmesan cheese Pasta Napolitana Mieliepap tert with spinach and tomato smoor Selection of Desserts: Chocolate bread and butter pudding with caramel sauce Peppermint tart Apple and cranberry pudding with cream sauce Classic tiramisu Passion fruit Eton mess Tropical fruit salad in honey syrup Chocolate mousse and mix berry trifle Sweet potato malva pudding with chantilly cream or custard Chocolate roulade with black forest cherry glaze Milk tart sugar cone with cinnamon dust .
Load more

Recommended publications
  • Beware of Hidden Salt in Food
    BEWARE OF HIDDEN SALT IN FOOD The information explosion in the science of nutrition very often creates the impression that available information is contradictory. Consequently, it is no longer easy to distinguish between fact, misinformation and fiction. The Nutrition Information Centre of the University of Stellenbosch (NICUS) was established to act as a reliable and independent source of nutrition information. 75% of the salt that we eat is hidden in the food that we buy. Eat less processed and ready prepared food. Evidence has shown that regularly eating too much salt puts us at increased risk of developing high blood pressure. High blood pressure is the main cause of strokes and a major cause of heart attacks and heart failures, the most common causes of death and illness in the world. 31.8% of South Africans have high blood pressure. Food regulation is not enough to reduce South Africans’ salt intake. Educating the public is crucial to the success of salt intake reduction. This year’s theme for World Salt Awareness Week is “Look out for Hidden Salt”. Many people unfortunately don't realise they are eating too much salt. The World Health Organisation recommends that adults eat less than 5g of salt (one teaspoon) per day. However, a reduction of salt intake by just two grams a day will reduce your risk of cardiovascular events by 20%. Thanks to efforts by the food industry, governments and health organisations like World Action on Salt and Health (WASH), salt is well and truly on the health agenda across many countries worldwide.
    [Show full text]
  • A Practical Approach to the Nutritional Management of Chronic Kidney Disease Patients in Cape Town, South Africa Oluwatoyin I
    Ameh et al. BMC Nephrology (2016) 17:68 DOI 10.1186/s12882-016-0297-4 CORRESPONDENCE Open Access A practical approach to the nutritional management of chronic kidney disease patients in Cape Town, South Africa Oluwatoyin I. Ameh1, Lynette Cilliers2 and Ikechi G. Okpechi3* Abstract Background: The multi-racial and multi-ethnic population of South Africa has significant variation in their nutritional habits with many black South Africans undergoing a nutritional transition to Western type diets. In this review, we describe our practical approaches to the dietary and nutritional management of chronic kidney disease (CKD) patients in Cape Town, South Africa. Discussion: Due to poverty and socio-economic constraints, significant challenges still exist with regard to achieving the nutritional needs and adequate dietary counselling of many CKD patients (pre-dialysis and dialysis) in South Africa. Inadequate workforce to meet the educational and counselling needs of patients, inability of many patients to effectively come to terms with changing body and metabolic needs due to ongoing kidney disease, issues of adherence to fluid and food restrictions as well as adherence to medications and in some cases the inability to obtain adequate daily food supplies make up some of these challenges. A multi-disciplinary approach (dietitians, nurses and nephrologists) of regularly reminding and educating patients on dietary (especially low protein diets) and nutritional needs is practiced. The South African Renal exchange list consisting of groups of food items with the same nutritional content has been developed as a practical tool to be used by dietitians to convert individualized nutritional prescriptions into meal plan to meet the nutritional needs of patients in South Africa.
    [Show full text]
  • Economic State and Growth Prospects of the 12 Proclaimed Fishing Harbours in the Western Cape
    Department of the Premier Report on the Economic and Socio- Economic State and Growth Prospects of the 12 Proclaimed Fishing Harbours in the Western Cape November 2012 Final consolidated report TABLE OF CONTENTS EXECUTIVE SUMMARY ............................................................................................ i 1 Introduction and purpose ................................................................................. 1 1.1 Project approach ..................................................................................................... 1 1.2 Project background ................................................................................................. 3 2 Policy and institutional context ........................................................................ 4 2.1 Historical context ..................................................................................................... 4 2.2 Local government context ....................................................................................... 4 2.3 Policy governing fishing harbours ........................................................................... 6 2.4 Key legislation relevant to fishing harbour governance............................................ 8 2.5 Previous investigations into harbour governance and management models to promote local socio-economic gains ..................................................................... 10 3 Assessment of fishing harbours and communities ...................................... 15 3.1 Introduction ..........................................................................................................
    [Show full text]
  • Pierneef À La Motte Restaurant. We Have Pleasure in Hosting You and Sharing with You Our Restaurant’S Association with One of South Africa’S Greatest Artists
    Pierneef and his daughterg Marita, c. 1929 Welcome to Pierneef à La Motte Restaurant. We have pleasure in hosting you and sharing with you our restaurant’s association with one of South Africa’s greatest artists. We at La Motte have a great admiration for the creativity of Jacob Hendrik Pierneef (1886 – 1957), as witnessed by the extensive collection of Pierneef art owned by La Motte and, as a tribute to him, the depiction of his linoleum cuts on the labels of our premium wine range. We also pay homage to our friend Marita, Pierneef’s daughter, who entrusted her father’s heritage to us. Pierneef’s creativity in portraying the beauty of the South African landscape and architecture has served as a model for this restaurant’s creativity in offering cuisine inspired by centuries of variations in cooking – a unique presentation known as Cape Winelands Cuisine. Thank you for visiting La Motte and, in particular, Pierneef à La Motte Restaurant. We trust that you will have pleasant memories of your visit and look forward to welcoming you back again soon. Hein & Hanneli Koegelenberg A taste of Cape Winelands Cuisine Dishes served in Pierneef à La Motte restaurant have come a long way. They are based on recipes used and modified in the Cape Winelands over more than three cen- turies and the emphasis in our restaurant is on the first and oldest recipes brought to the Cape by European settlers during the seventeenth century. The Cape Winelands, also known as the Boland, include the traditional wine-produc- ing regions of the Cape, namely Constantia, Stellenbosch, Paarl, Wellington, Worces- ter and Tulbagh.
    [Show full text]
  • Versamelde Gedigte
    Versamelde gedigte C. Louis Leipoldt editie J.C. Kannemeyer bron C. Louis Leipoldt, Versamelde gedigte (ed. J.C. Kannemeyer). Tafelberg, Kaapstad 1980 Zie voor verantwoording: http://www.dbnl.org/tekst/leip001vers01_01/colofon.php © 2014 dbnl / erven C. Louis Leipoldt / erven J.C. Kannemeyer XV Voorwoord Hierdie eerste uitgawe van C. Louis Leipoldt se Versamelde gedigte verskyn by die herdenking van sy honderdste geboortejaar in 1980. Dit bevat alle digwerke wat tydens Leipoldt se lewe die lig gesien het, gedigte wat postuum in drie bundels opgeneem is, verse wat in tydskrifte en weekblaaie versprei lê, en gedigte wat deel vorm van sy nalatenskap en nooit voorheen in druk verskyn het nie. Iemand wat Leipoldt se poësie opnuut wil uitgee, kom voor groot en byna onoorkomelike probleme te staan. Dit is bv. bekend dat Leipoldt sommige van sy verse eers betreklik laat gepubliseer het, sodat die bundels nie 'n getroue weergawe van die chronologiese gang van sy oeuvre is nie. Aangesien gegewens in verband met die ontstaan van die meeste verse egter ontbreek en lank nie alles in tydskrifte of koerante gepubliseer is nie, het ek besluit om die bundeleenhede wat Leipoldt self afgebaken het, te behou. In die geval van Die Moormansgat en ander verhalende en natuurverse en Geseënde skaduwees wat ná sy dood verskyn het, is dit wel moontlik om die eerste publikasie in tydskrif of koerant te agterhaal en - aangevul met ander verspreide gepubliseerde verse - die chronologie van die niegebundelde nagelate werk vas te stel. In die geval van die postume The ballad of Dick King and other poems ontbreek hierdie gegewens egter by die meeste gedigte, aangesien slegs enkeles vooraf in The Cape Times gepubliseer is.
    [Show full text]
  • 2018 Edition Sample Menus
    SAMPLE MENUS 2018 EDITION SLIPPERY SPOON SAMPLE MENUS foreword index Our Food Philosophy in the slippery kitchen of Johnny & Marius 6 MENU COMPILATION an introduction to your options and guidelines Okay not so much of a "philosophy" per se, more like 4. The word "caterer" should be removed from "kitchen-ponderings" with me and Marius. the dictionary - or at the very least from our clientèle's vocabulary We like things stunningly simple. Also, we like 5. Rip up some tunes in the kitchen things that taste good. Recipe for a Food Empire? 6. Support local 14 CANAPÉS You never know. 7. Morning coffee is good. And by "morning" we mean all day, and by "good" we mean essential an appetizer of note Herewith said ponderings: for living 1. Creative menus 2. Smile-inducing flavours 3. Wash the dishes ourselves once a week Johnny Hamman, Founder 22 LIVE FOOD STATIONS interactive and entertaining 38 RECEPTION starter, main, dessert, late-night snack Honest Food 64 TAPAS All Slippery Spoon's waste is separated between paper, glass, tin and organic waste, and sent to the appropriate recycling plants. small portions We are conscious of the fragile state of our resource in our coastal waters and do not support the trawling industry. We buy from legal, commercial , hand line (line fish), pole (tuna) and 72 VEGAN longline (kingklip) fishermen. signature vegan menu Our fish suppliers are trusted suppliers of live, fresh and frozen seafood. We have a moral and social responsibility towards all our clients, employees and, most importantly, to our environment. All our seafood products are only procured from recognized quota holders, 76 BRAAI right holders, fishing companies and importers that strictly adhere to the Marine and Coastal Management Act.
    [Show full text]
  • Hospitality Studies
    , HOSPITALITY STUDIES GUIDELINES FOR PRACTICAL ASSESSMENT TASKS GRADE 12 2021 These guidelines consist of 39 pages. Copyright reserved Please turn over Hospitality Studies 2 DBE/PAT 2021 NSC TABLE OF CONTENTS Page 1. INTRODUCTION 3 2. TEACHER INSTRUCTIONS 5 3. THE EXAMINATION 11 4. ASSESSMENT 11 5. DISTRICT/PROVINCIAL MODERATION OF THE PAT 12 6. CONCLUSION 16 ADDENDUMS A–M 17 LEARNER INSTRUCTIONS 32 1. CHEF 33 2. WAITRON 36 3. LEARNER DECLARATION 39 Copyright reserved Please turn over Hospitality Studies 3 DBE/PAT 2021 NSC 1. INTRODUCTION The 18 Curriculum and Assessment Policy Statement subjects which contain a practical component all include a practical assessment task (PAT). These subjects are: AGRICULTURE: Agricultural Management Practices, Agricultural Technology ARTS: Dance Studies, Design, Dramatic Arts, Music, Visual Arts SCIENCES: Computer Applications Technology, Information Technology, Technical Sciences, Technical Mathematics SERVICES: Consumer Studies, Hospitality Studies, Tourism TECHNOLOGY: Civil Technology, Electrical Technology, Mechanical Technology and Engineering Graphics and Design A practical assessment task (PAT) mark is a compulsory component of the final promotion mark for all candidates offering subjects that have a practical component and counts 25% (100 marks) of the end-of-year examination mark. The PAT is implemented during the first three terms of the school year. The PAT allows for learners to be assessed on a regular basis during the school year and it also allows for the assessment of skills that cannot be assessed in a written format, e.g. test or examination. It is therefore important that schools ensure that all learners complete the practical assessment tasks within the stipulated period to ensure that learners are resulted at the end of the school year.
    [Show full text]
  • Foodways of the Poor in South Africa: How Value- Chain Consolidation, Poverty and Cultures of Consumption Feed Each Other
    INSTITUTE FOR POVERTY, LAND AND AGRARIAN STUDIES (PLAAS) Foodways of the poor in South Africa How value-chain consolidation, poverty & cultures of consumption feed each other 25 July 2016 Florian Kroll PLAAS Working Paper 36: Foodways of the poor in South Africa: How value- chain consolidation, poverty and cultures of consumption feed each other The PLAAS Working Paper Series is designed to share work in progress. Please send any suggestions or comments to the author. ©Institute for Poverty, Land and Agrarian Studies, University of the Western Cape, July 2016 Partners: The project is supported by: The DST-NRF Centre of Excellence in Food Security, hosted by UWC and co-hosted by the University of Pretoria Author: Florian Kroll [email protected] Series Editor & Design: Rebecca Pointer Layout: Rebecca Pointer Cite as: Kroll, F. 2016. Foodways of the poor in South Africa: How value-chain consolidation, poverty and cultures of consumption feed each other, Working Paper 36. Cape Town: PLAAS, UWC and Centre of Excellence on Food Security. Institute for Poverty, Land And Agrarian Studies DST-NRF Centre of Excellence in Food Security Faculty of Economic and Management Sciences School of Government Building University of the Western Cape University of the Western Cape Private Bag X17 Private Bag X17 Bellville 7535 Bellville 7535 Tel: +27-(0)21-9593733 Fax: +27(0)21-9593732 Tel: +27 (0)21–9593817 Website: www.plaas.org.za Email: [email protected] Website: www.foodsecurity.ac.za Email: [email protected] Twitter: @PLAASuwc Twitter: @FoodSecurity_ZA Facebook: www.facebook.com/PLAASuwc Facebook: https://www.facebook.com/CoEinFS/ ACKNOWLEDGEMENTS The author gratefully acknowledges significant feedback from Prof Andries Du Toit and Dr Stephen Greenberg in terms of content, structure and argument, as well as from Rebecca Pointer for language.
    [Show full text]
  • Halal Tourism Experiences Across Cape Town & Western Cape
    Halal Tourism Experiences across Cape Town & Western Cape #discoverctwc | www.goto.capetown Contents Welcome to the Western Cape Itineraries Cross Cape Cycle Route Discover the Cape Overberg Cape Town Big 7 Discover Cape Malay Experiences in Cape Town and Western Cape Discover the Garden Route & Klein Karoo Madiba Legacy Discover New Experiences Tour Operators Accommodation Restaurants Boulders Beach Population: Marhabaan bikum fi kayb tawaun w wayustarn kyb 6,166,324 (Stats SA) people call Cape Town and the West- Western Cape Welcome to Cape Town and the Western Cape ern Cape their home. N7 Climate: Cape Karoo We have a year-round mild Mediterranean climate, with Weskus Cape N12 Winelands temperatures averaging between 15°C - 27°C. To visit our inspiring province is to love our province. Cape Town city is a bustling melting pot of cultures, tastes and N1 experiences for young and old. You’ll find state of the art shopping malls, open-air markets, a dynamic night life and Garden Route N9 Currency: & Klein Karoo windows into our rich history. You’re going to want to discover more, and a world of natural beauty lies beyond the Cape Town South African Rand (ZAR): R1 = 100 cents N2 Cape boundaries of the city in the greater Western Cape regions: the Cape West Coast (Weskus), the Cape Karoo, the Garden Overberg Coin denomination: 5c, 10c, 20c, 50c, R1, R2 and R5 Route & Klein Karoo, the Cape Winelands and the Cape Overberg. Banknote denomination: R10, R20, R50, R100 and R200 Each area is worth exploring and has its own charm, you’ll uncover diverse culinary delights, award-winning wine South Africa Limpopo Foreign exchange: estates, nature in full bloom, wide open spaces and deserts, azure waters and white sandy beaches, luxury experiences Mpumalanga It is important to note that you can only pay in Rands and animal encounters that will make your journey truly unforgettable.
    [Show full text]
  • FOOD DESCRIPTION AREA VENUE SUBMITTED by Anything Between
    FOOD DESCRIPTION AREA VENUE SUBMITTED BY Anything Between Cradock & Cookhouse (N10) Daggaboer Farm Stall 4eToureg Apple pie Namibia Helmeringshausen Hotel RodS Artisan breads Southbroom Nello's Markus & Zelda Bar lunch Between Mkhuze & Hluluwe The Baoabab Riaan van Wyk Beach food Durban - Warner Beach Baggies Take Away Markus & Zelda Beer & Meat Pretoria Capital Craft Hennie84 Belgian Hot Chocolate Underberg The Coffee Grinder Markus & Zelda Bernerwurst roll with chilli mayo Jhb - Kempton Park Holstein Meats LandyAndy Bilton and braai meat HluHluwe Allans Butchery carlp Biltong Ventersburg The Fat Butcher Geelvis Biltong Wolmeranstad Biltong den Geelvis Biltong Charlestown Snowy's Estee Biltong Durban - Westville Westville North Butchery Markus & Zelda Biltong Kimberly/Hopetown road Biltong shop next to Toyota dealer Metalmachine Biltong Ohrigstad Biltong shop behind filling station slodj Biltong/Jams Newcastle/Memel Bothaspas Kontreiwinkel Markus & Zelda Black forest cake Namibia - Luderitz Coffee shop Raceway Boerewors Fouriesburg Ephraim Exleys Slaghuis Petri Oosthuizen Brandweer Vetkoek Bethlehem Oom Pens se Vetkoek Petri Oosthuizen Breakfast Namibia Bettas Elders Breakfast Nottingham Road Notties Hotel Markus & Zelda Breakfast Parys Plaaskombuis Frans 90 Breakfast Himeville Stonehouse Market Markus & Zelda Breakfast Harrismith Classic Country Markus & Zelda Breakfast Pta - Wonderboom Wonderboom Airport Restaurant Metalmachine Breakfast Nottingham Road Café Bloom Dudleythe plumber Breakfast Nottingham Road Blueberry Café Koppycat
    [Show full text]
  • The Significance of SA Culinary Cultural Heritage What Is a Cuisine? Cuisine Is the Type of Food That Is Prepared and Served in a Particular Place Or Country
    The significance of SA culinary cultural heritage What is a cuisine? Cuisine is the type of food that is prepared and served in a particular place or country. Culinary uniquiness The following are different cultural needs in the South African Hospitality Industry Vegetarians Define the term vegetarianism ……………………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………… A vegetarian does not eat any part of the flesh of an animal. There are different types of vegetarians: Vegan – true vegetarian – (no animal products used) Lacto vegetarians (use milk) Ovo vegetarians (use eggs) Lacto-ovo vegetarians (use milk and eggs) Pesco vegetarian (use poultry) Pollo vegetarian (use fish and seafood) Judaism (Kosher) Kosher symbol The word Kosher means “fit” or “acceptable” for people of the Jewish religion. The Jewish religion regulates what may or may not be eaten as well as how it should be prepared and eaten. The Beth Din (Jewish court) approves food as kosher. Parev = food contains no dairy or meat (neutral foods) – fruit and vegetables Milchik = milk or dairy products have been used Meat = product contains kosher meat or kosher meat products Guidelines for a kosher diet: ∗ All blood must be removed from the animal. ∗ Soak meat in water for 30 minutes. Salt and rest for 1 hour. Rinse thoroughly. ∗ Two sets of utensils used in every kitchen – meat and dairy. May not wash these utensils together. ∗ Meat and dairy may not be eaten together. ∗ You may eat dairy six hours after meat has been consumed. ∗ Only cloven-hoofed, cud-chewing animals may be eaten – no pork. ∗ Only forequarter of animal. ∗ Only fish with scales may be eaten.
    [Show full text]
  • The Development of an Innovative Culinary Product Prepared from Green Leafy Vegetables for the Urban Consumer
    The development of an innovative culinary product prepared from green leafy vegetables for the urban consumer Ana Dinorah Bupo 10696042 M Consumer Science Food Management February 2020 The development of an innovative culinary product prepared from green leafy vegetables for the urban consumer By Ana Dinorah Bupo 10696042 Dissertation submitted in fulfilment of the requirements for the degree Masters in Consumer Science: Food Management Department of Consumer and Food Sciences Faculty of Natural and Agricultural Sciences University of Pretoria Supervisor: Prof. G E du Rand February 2020 ii Die ontwikkeling van ‘n innoverende kulinêre produk berei van groenblaargroente vir die stedelike verbruiker Deur Ana Dinorah Bupo 10696042 Verhandeling ingedien ter voldoening van die vereistes vir die graad Magister in Verbruikerswetenskap (Voedselbestuur) Departement Verbruikers- en Voedselwetenskap Fakulteit Natuur- en Landbouwetenskappe Universiteit van Pretoria Studieleier: Prof. G E du Rand Februarie 2020 iii DECLARATION I, Ana Dinorah Bupo, hereby declare that the dissertation for the degree Master of Consumer Science: Food Management at the University of Pretoria, submitted by myself, is my own work and has not previously been submitted for a degree at this or any other university or tertiary institution and that all reference material contained herein has been acknowledged. ____________________ Ana Dinorah Bupo February 2020 i ETHICS STATEMENT The author, whose name appears on the title page of this dissertation, has obtained research ethics approval for the research described in this work. The research proposal was accepted by the Ethics Committee of the Faculty of Natural and Agricultural Sciences (reference number: EC 161103-079), and the confirmation letter can be seen in Addendum G.
    [Show full text]