DOCSLIB.ORG

34-Page Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
34-Page Menu QUIK N' CRISPY® MENU SELECTIONS This Quik n' Crispy® menu highlights many of the delicious food products that are compatible with the Quik n' Crispy® Greaseless Fryer. These are just a few of many fully cooked oven ready food products available, and we are continually updating this listing for your use. We encourage you to meet with your food distributor to discuss other fully cooked product lines, compatible with the Quik n' Crispy®, that they handle. We have divided our menu selections into the following groups: Selections Pages • Breakfast Selections Breakfast Meats 8-3 Breakfast Potatoes 8-4 Breakfast Snacks & Sandwiches 8-5 to 8-7 • Snacks & Appetizers Battered Vegetables & Cheeses 8-8 to 8-10 Finger Foods & Snacks 8-11 to 8-14 • Main Courses Mexican Foods 8-15 Oriental Foods 8-16 Pizzas 8-17 Sandwiches/Pocket Meals 8-18 Meats 8-19 to 8-22 Potatoes 8-23 to 8-25 Poultry 8-26 to 8-32 Seafood 8-33 Bakery & Dessert 8-34 Note: We have included suggested cooking times and temperatures for the various products. The suggested times are estimates for the 120 volt models and will vary depending on the actual voltage at the receptacle, quantity of food being prepared, and refrigerated or frozen temperature of the food item. For the 208 / 240 volt mechanically controlled models you may need to lower the suggested temperature to 400° or lower for some of the menu items. We recommend that air be allowed to circulate around and underneath the menu items as much as possible to improve the cooking process. With products such as french fries, do not stack the product more than half the height of the cooking basket. ©2004 QNC, Inc. 0604 8-1 COOKING PROCEDURES The Quik n' Crispy® Greaseless Fryer can fry, grill, and bake a wide array of frozen, oven- ready menu items. To prepare "fried" foods, you must prepare foods that are ovenable. The package that the food was packed in should list cooking times and temperatures for oven preparation. As an example, egg rolls, corn dogs, beer battered or tempura battered vegetables; and battered cheese sticks can typically be fried or baked. These types of products will come out of the Quik n' Crispy crisp on the outside and moist on the inside as if they were fried. If you wish to prepare a non-battered, non-coated, or non- seasoned product, it must be an ovenable variety. To prepare items such as chicken nuggets or strips you should use a pre-cooked or a fully cooked product. A “pre-cooked product” is one that has been partially cooked. It is pre-browned on the outside, and the interior of the product is raw. A “fully cooked product” means that the product is cooked on both the outside and the interior. To avoid the possibility of serving an undercooked poultry menu item, we recommend you only prepare fully cooked poultry products in the Quik n’ Crispy. To grill foods in the Quik n' Crispy®, you should use pre-cooked or fully cooked meat or poultry products. As an example, hot dogs and some sausages are fully cooked products and could be consumed cold right from the package. These items will grill in the Quik n' Crispy® with a charbroiled appearance. To prepare grilled chicken breasts or hamburgers, you should use fully cooked products. They will come out of the Quik n' Crispy sizzling on the outside and tender and juicy on the inside. You can also bake frozen pizzas or prepare freshly made pizzas that have a par-baked crust in the Quik n' Crispy. Prepare hot sandwiches open faced in just 60 to 90 seconds. To bake cookies, pastries, or muffins you may need to lower the temperature setting to around 350° and use either a muffin tin, a small sheet pan, or foil. You can purchase these food items from commercial food distributors such as Sysco, Gordon Foodservice, US Foodservice and other commercial food distributors. The free food / case rebates coupons included with the Quik n’ Crispy require that you purchase your food products through a commercial food distributor, not a wholesale club. We encourage you to contact the food processors listed in this menu using their toll free numbers and request information as to where you can purchase their products in your part of the country. If you do not meet the minimum purchase amount from a food distributor for a delivery to your business, contact the distributor and order the products for pick-up at their facility. This is typically called "Will Call". Excellent menu items for the Quik n’ Crispy are also available at wholesale clubs and cash and carry locations such as Sam's Club, Price Club, BJ's Wholesale Club, and Cosco. ©2004 QNC, Inc. 0604 8-2 FOOD PROCESSOR PRODUCT NAME PACK SIZE CODE TEMP/TIME BREAKFAST SELECTIONS - BREAKFAST MEATS & POULTRY Hormel Food Service Fast 'N Easy Fully Cooked Bacon & Sausage: 800-723-8000 Sliced Bacon 300/3.8 lb. 11977 420°/2-3 Sliced - Ex Cooked 300/3.8 lb. 48866 420°/2-3 Round Bacon - Small 288/4.3 lb. 36158 420°/2-3 Round Bacon - Medium 192/4.4 lb. 25779 420°/2-3 Pork Sausage Nuggets (.4 oz.) 400/10 lb. 12904 420°/4-5 Pork Sausage – Skin-on Link (.8 oz.) 200/10 lb. 20652 420°/4-5 Pork Sausage - Skinless Link (.8 oz.) 200/10 lb. 29154 420°/4-5 Pork Sausage – Skin-on Link (1.6 oz.) 100/10 lb. 26884 420°/4-5 Beef Sausage - Skinless Link (.8 oz.) 200/10 lb. 07534 420°/4-5 Pork Sausage - Patty (1 oz.) 160/10 lb. 18362 420°/2-3 Pork Sausage - Patty (1.33 oz.) 120/10 lb. 18783 420°/2-3 Pork Sausage - Patty (1.5 oz.) 107/10 lb. 12397 420°/2-3 Pork Sausage - Patty - Wide (1.5 oz.) 107/10 lb. 17500 420°/2-3 Pork Sausage - Patty (2 oz.) 80/10 lb. 22054 420°/2-3 Pork Sausage – Patty Whole Hog (1.5 oz.)107/10 lb. 22054 420°/2-3 Breakfast Combos Bars & Links: Ham, Egg, & Cheese Links (2.25 oz.) 72/10 lb. 35009 420°/7-8 Sausage, Egg, & Cheese Links (2.25 oz.) 72/10 lb. 13059 420°/7-8 Ham, Egg, & Cheese Bar (2 oz.) 80/10 lb. 41902 420°/6-7 Sausage, Egg, & Cheese Bar (2 oz.) 80/10 lb. 08583 420°/6-7 Pierre Frozen Foods Pork Sausage: Cincinnati, OH Sausage Link (1.0 oz.) 192/12# 9456 T 420°/2-3 (800)543-1604 Sausage Link (1.25 oz.) 160/12.50# 9785 T 420°/2-3 CN Sausage Two-Fers, Square (1.25 oz.) 160/12.50# 9665 T 420°/2-3 Sausage Patty, Round (2.00 oz.) 100/12.50# 9458 T 420°/2-3 Oscar Mayer Pre-Cooked Sausage Patties 10# 332 T 420°/4-5 (800)356-7337 Pre-Cooked Sausage Links 10# 316 T 420°/4-5 Pre-Cooked Bacon "Fast Prep" 3# 1979 420°/2-3 Jimmy Dean Pre-Cooked Sausage Links 10# 19300 T 420°/5-6 (800)527-9419 Tennessee Pride Fully Cooked Sausage Links: Madison, TN Skinless Links 16/1# 192/ct. 785 T 420°/2-3 (800)327-6269 Skinless Links 22/1# 264/ct. 787 T 420°/2-3 Skinless Links 28/1# 336/ct. 788 T 420°/2-3 Casing Links 20/1# 240/ct. 759 T 420°/2-3 Roller Grill 5/1 30/ct. 786 T 420°/3-4 Roller Grill 8/1 48/ct. 631 T 420°/3-4 Fully Cooked Sausage Patties: .57 oz. Patty, 2.25" diameter 336/ct./12# T 420°/2-3 .67 oz. Patty, 2.40" diameter 288/ct./12# T 420°/2-3 1 oz. Patty, 2.75" diameter 192/ct./12# T 420°/2-3 1.5 oz. Patty, 3.25" diameter 128/ct./12# T 420°/2-3 2.0 oz. Patty, 3.875" diameter 96/ct./12# T 420°/2-3 ©2004 QNC, Inc. 06/04 8-3 FOOD PROCESSOR PRODUCT NAME PACK SIZE CODE TEMP/TIME Spun Meat Company Pan Ready Brand: (415)583-7920 Pork Sausage Patties .70 oz. 229/10# 569 T 420°/2-3 Pork Sausage Patties 1.5 oz. 106/10# 589 T 420°/3-4 Pork Sausage Patties 2.0 oz. 80/10# 579 T 420°/3-4 BREAKFAST POTATOES Lamb-Weston LAMB’S SUPREME® Tri-Cities, WA Tater Roundabouts® (68/lb.) 6/5 lb. A26 420°/13-17 800-766-7783 Tater Puffs® (52/lb.) 6/5 lb. H30 420°/9-11 www.lambweston.com Tater Puffs® (100% non-tropical oil) 6/5 lb. H31 420°/9-11 Puf-ettes® (68 lb.) 6/5 lb. A18 420°/13-17 Lamb’s Tri-Patties™ (1.6 oz.) 6/5 lb. B02 420°/9-11 Lamb’s Tri-Patties™ (2.0 oz.) 6/5 lb. B03 420°/9-11 Lamb’s Tri-Patties™ (100% non-tropical oil) 6/5 lb. B04 420°/9-11 Side O’ Browns (2.25 oz.) 12/20 ct. 33.75 lb. G53 420°/9-11 Fast Browns® (2.5 oz.) 12/18 ct. 33.75 lb. A19 420°/7-9 McCain Foods Puffs (Plain, Onion) 6/5# 420°/10-12 800-952-4432 Triettes (Plain, Onion) 6/5# 420°/10-12 Mini Rounds 6/5# 420°/10-12 Oval Patties 6/5# 420°/10-12 Carnation Food Service Hashbrown Patties 240/2.25 oz. 3309-5 420°/8 818-549-6000 Simplot Preformers®: 800-635-0408 101's (hash brown pattie) 240/37.75# 4308101A 420°/6-7 Tater Sticks™ 6/4# 3722601A 420°/4-5 Tater Bucks® 6/5# 3740101A 420°/4-5 Tri-Taters® 6/5# 2800101A 420°/6-7 Tater Gems® 6/5# 3700101A 420°/4-5 ©2004 QNC, Inc.
Load more

Recommended publications
  • Variocookingcenter Application Manual Foreword
    ® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen.
    [Show full text]
  • Product Catalogue
    PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN.
    [Show full text]
  • Wilderness Cookery, by Bradford Angier ______• Cooking the One Burner Way, by Melissa Gray and Buck Tilton, Globe Pequot
    meat to the pot after the vegetarian portions are prepared (i.e. the spaghetti MAIL-IN CARD FOR FOOD SUBSTITUTIONS meal would require pulling out the noodles and tomato sauce for the AsMAIL-IN a crew, we understand CARD if FORwe wish FOOD to request SUBSTITUTIONS food substitutions for vegetarian before adding the MRE pouch with the meat for every one else). Asmedical a crew, reasons, we understand religious if beliefs we wish or tovegetarian request foodneeds, substitutions a letter needs for to In other cases, meal substitutions can be packed in place of the regular medicalbe written reasons, to Northern religious Tier beliefs, explaining or vegetarian the circumstances. needs, a Thisletter card needs is for to meal. becrews written to torequest the Northern food substitutions Tier explaining for other the circumstances.reasons. This card is This book was prepared for you. for crews to request food substitutions for other reasons. WILDERNESS The following is a list of most of the vegetarian items we will be stocking in This card needs to be mailed to the Northern Tier only if we are requesting Please read it thoroughly the commissary this summer. These items are in addition to items like rice, Thisa food card substitution. needs to be It mailed must be to receivedthe Northern no later Tier than only 3 ifweeks we are prior re- to the pasta, egg noodles, and dry sliced potatoes. questingstart of ayour food trip. substitution. Any substitutions It must listedbe received on this nocard later pertain than to May only 15. the and if you have any questions, COOKERY Anycrew substitutions listed.
    [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]
  • Savory Gourmet, Inc
    Savory Gourmet, Inc Savory Gourmet is proud to present its new prestigious partner, a bakery and pastry expert: Bridor France. Inspired by the traditional knowhow of French artisans, Bridor France has been making quality pastries for 30 years and is now the worldwide leader. Bridor France offers only hydrogenated fat-free, French butter products. The long fermentation process involved gives them a wealth of flavor. Also, the vanilla used to make chocolate croissants comes from real vanilla pods, rather than artificial flavoring. Pre-proofed and pre-egg washed, ready-to-bake pastries are perfect for hotels and catering use. Breakfast Pastries Large ITEM PRODUCT NAME BAKING INSTRUCTIONS Sell Sell Unit CODE Unit Price Price BR33241 Croissant Butter Medium (2.20oz) 60gr 70ct Thaw before baking (15 min at CS $52.95 $0.75 350F) BR34000 Croissant Butter Large (2.80oz) 80gr 60ct Thaw before baking (18 min at CS $55.65 $0.93 350F) BR33624 Chocolate Croissant Large (2.50oz) 70gr 90ct Thaw before baking (17 min at CS $69.25 $0.77 350F) BR32951 Raisins Croissant Large (3.70oz) 100gr 60ct Thaw before baking (20 min at CS $72.75 $1.21 350F) BR34421 Almond Croissant (3.17oz) 60ct Thaw before baking (17 min at CS $87.75 $1.46 350F) BR30228 Large Apple Turnover (3.70oz) 52ct Thaw before baking (18 min at CS $59.50 $1.14 370F) BR34171 Butter Puff Dough Half Sheet (10.58 oz) 36ct Thaw before baking (17 min at CS $187.24 $5.20 375F) Savory Gourmet, Inc, 13720 S. Gramercy Place, Gardena, CA 90249 Phone: (310) 391-5422, FaX: (310) 572-4452 www.savgourmet.com
    [Show full text]
  • Technological and Nutritional Evaluation of Sel-Roti
    TECHNOLOGICAL AND NUTRITIONAL EVALUATION OF SEL-ROTI Dissertation Submitted to the Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Nepal for the Award of Doctor of Philosophy (PhD) Degree in Food Technology. BY: SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 20 May, 2013 i Recommendation This is to certify that Mr. Surendra Bahadur Katawal has completed dissertation entitled Technological and Nutritional Evaluation of Sel-roti for the award of Doctor of Philosophy in Food Technology under my supervision. To my knowledge this work has not been submitted for any other degree. Date: 16th April.2012. …………………. Prof. Dr. Dilip Subba Supervisor ii Declaration I hereby declare that the work presented in this dissertation has been done by myself and has not been submitted for the award of any degree. All the sources of information have been acknowledged by reference to the authors or institution. …………………. SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 16th April, 2012 iii Acknowledgements I express my deepest gratitude to my guide Prof. Dr. Dilip Subba, Central Campus of Technology, Dharan, Nepal for his excellence guidance, encouragement, and valuable suggestions during this research work. I would like to express my sincere gratitude to Head of the Department and other staffs of Central Department of Food Technology, Dharan and Assistant Dean and laboratory and library staffs of Central Campus of Technology, Dharan for timely help and encouragement throughout the work. I would like to thank to Dean and the staffs of research section therein, of Institute of Science and Technology, T.U., Kirtipur, Kathmandu, Nepal for giving me the chance to do this research work.
    [Show full text]
  • Uncovering Secrets of the "Fish of 10,000 Casts": the Physiological Ecology And
    Uncovering Secrets of the "Fish of 10,000 Casts": The Physiological Ecology and Behaviour of Muskellunge (Esox masquinongy) By Sean Joseph Landsman B.Sc., University of Illinois at Urbana-Champaign, 2009 A thesis submitted to The Faculty of Graduate and Postdoctoral Affairs in partial fulfillment of the requirements for the degree of Master of Science Ottawa Carleton Institute of Biology Carleton, University Ottawa, Ontario, Canada ©2011, Sean Joseph Landsman Library and Archives Bibliotheque et Canada Archives Canada Published Heritage Direction du Branch Patrimoine de I'edition 395 Wellington Street 395, rue Wellington Ottawa ON K1A0N4 Ottawa ON K1A 0N4 Canada Canada Your file Votre reference ISBN: 978-0-494-87852-1 Our file Notre reference ISBN: 978-0-494-87852-1 NOTICE: AVIS: The author has granted a non­ L'auteur a accorde une licence non exclusive exclusive license allowing Library and permettant a la Bibliotheque et Archives Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par telecommunication ou par I'lnternet, preter, telecommunication or on the Internet, distribuer et vendre des theses partout dans le loan, distrbute and sell theses monde, a des fins commerciales ou autres, sur worldwide, for commercial or non­ support microforme, papier, electronique et/ou commercial purposes, in microform, autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriete du droit d'auteur ownership and moral rights in this et des droits moraux qui protege cette these. Ni thesis. Neither the thesis nor la these ni des extraits substantiels de celle-ci substantial extracts from it may be ne doivent etre imprimes ou autrement printed or otherwise reproduced reproduits sans son autorisation.
    [Show full text]
  • Taste the CKC Good Food Difference
    Taste the CKC Good Food Difference With more than 25 years of catering experience, CKC can provide food to impress any crowd large or small and take the stress off you. From formal affairs to casual picnics and barbecues, CKC Good Food provides premium service and a variety of delicious menus to fit your needs and budget. Whether your event is for 50 or 5,000 people, make it truly special with CKC Good Food catering! MTCS has been using CKC catering for more than 15 years - they are always our first go-to for our catering needs! We have enjoyed every bite of the professional experience. Erin Schurman Executive Assistant To Superintendent Minnesota Transitions Charter School Catering menus Breakfast Beverages Lunch Buffets & Boxes Holiday Special Events Buffet & Plated Dinners School Fundraisers / Galas Sweet & Savory Dessert Graduation Parties Our standard menus give you a glimpse into Chef Naj’s culinary depth and versatility. These menus are just the beginning. Have something specific you want? We often develop custom menus for specific themes and tastes and would love to discuss your vision for your event. Your satisfaction is our highest goal. Call us today to taste the CKC Good Food difference. 651.453.1136 | CKCGoodFood.com © CKC Good Food Dinner Appetizers Minimum 10 persons (each appetizer order, 3 bites per person) Cream Cheese Won Ton with Sweet & Sour Sauce $3 per person Spanakopita $3 per person Flaky Filo Dough Stuffed with Spinach & Cheese Served with Tzatziki Sauce Hummus & Pita Chips or Pita Bread $3 per person Choice of
    [Show full text]
  • Nutritional and Allergen Information
    Captain D's - Core Menu Nutrition and Allergens We analyzed all of the items on this chart on an individual basis. We did not include breadsticks, hush puppies, dipping sauces, and other sides as part of any meal. Instead, we analyzed those items separately. Please take into account all components of a meal to determine the final nutritional, allergen and sensitivity content of your complete meal. *The FDA does not require information for polyunsaturated fat, monounsaturated fat and potassium. Blank cells for those nutrients indicate that the information was not provided by our manufacturers and could not be declared. Serving Size Serving Calories Calories from fat Total fat (g) fatSaturated (g) fat Trans (g) fatunsat Poly (g) * fat (g)Mono unsat * (mg)Cholesterol Sodium (mg) (mg) Potassium * (g) Carbohydrate Dietary fiber (g) (g) Sugars Protein (g) Fish (no sides or hushpuppies) Batter Dipped Fish 1 piece 230 130 15 8 1 50 570 0 11 10 Breaded Flounder 1 piece 240 130 15 7 1 0 0 50 430 260 10 15 Catfish Feast 3 pieces 780 490 56 25 3 185 1720 0 33 33 Country-Style Fish 1 piece 190 100 12 6 1 40 500 0 11 9 Southern-Style White Fish Fillet 1 filet 560 330 37 20 2.5 80 1390 0 26 27 Southern-Style Fish Tenders 1 tender 110 70 8 4 0.5 15 240 0 4 5 Family Meals (no sides or hushpuppies) 14 Pc Chicken Family Meal 1 meal 2540 1400 158 69 9 385 6250 158 8 8 125 Fish & Chicken Tenders Family Meal 1 meal 2900 1670 189 90 12 435 6870 0 153 7 7 142 Seafood Feast 1 meal 3870 2320 262 125 16 805 7990 90 211 2 10 150 Grilled Meals (no sides, rice or
    [Show full text]
  • The Catering Menu
    Catering 3325 Newport Blvd. Newport Beach, Ca. 92663 949‐675 6990 / www.pescadoubistro.com ENTREES (Minimum of 20 people per selection) served in large aluminum to go containers for pick up price per person + 7.75% tax For parties catered with service add 18% for prep. and delivery. Servers extra All entrees include a salad : Mesclun greens with vinaigrette Poultry Coq au Vin 14.50 Chicken marinated in red wine, served in its natural juices with mushroom, carrots, peas, pearl onions and mashed potatoes. Poulet a lʹestragon 14.50 Braised chicken in white wine, chicken stock and fresh tarragon, mushroom, Dijon mustard and cream, mashed potatoes. Poulet Provencal 14.50 Sautéed chicken in olive oil, garlic, plum tomatoes, zucchinis, eggplant and black olives, bow tie pasta. Supreme de poulet au Miel 16.50 Braised boneless breast of chicken with sage, thyme, honey and chicken broth, roasted fennel and mashed potatoes Supreme de poulet Florentine 16.50 Chicken breast stuffed with spinach leaves and Swiss cheese, slow baked in mushroom veloute sauce, mashed potatoes. Canard a lʹorange 17.50 Roasted breast of duck, orange‐triple sec sauce, sauteed zucchinis and mashed potatoes Bon Appetit Meat Boeuf Bourguignon 17.50 Braised beef stew in red wine, aromatic vegetables, carrots, mushroom, pearl onions and mashed potatoes Boeuf braise aux petits legumes 17.50 Braised beef shank in white wine and stock, carrots, celery, onion, tomato and potatoes Roti de boeuf au poivre 19.50 Roasted boneless beef rib loin, green peppercorn sauce, sauteed green beans
    [Show full text]
  • 10-224 National Meat Assn. V. Harris (01/23/2012)
    (Slip Opinion) OCTOBER TERM, 2011 1 Syllabus NOTE: Where it is feasible, a syllabus (headnote) will be released, as is being done in connection with this case, at the time the opinion is issued. The syllabus constitutes no part of the opinion of the Court but has been prepared by the Reporter of Decisions for the convenience of the reader. See United States v. Detroit Timber & Lumber Co., 200 U. S. 321, 337. SUPREME COURT OF THE UNITED STATES Syllabus NATIONAL MEAT ASSOCIATION v. HARRIS, ATTORNEY GENERAL OF CALIFORNIA, ET AL. CERTIORARI TO THE UNITED STATES COURT OF APPEALS FOR THE NINTH CIRCUIT No. 10–224. Argued November 9, 2011—Decided January 23, 2012 The Federal Meat Inspection Act (FMIA), 21 U. S. C. §601 et seq., regu- lates a broad range of activities at slaughterhouses to ensure the safety of meat and the humane handling of animals. The Depart- ment of Agriculture’s Food Safety and Inspection Service (FSIS), which administers the FMIA, has issued extensive regulations to govern the inspection of animals and meat, as well as other aspects of slaughterhouses’ operations and facilities. See 9 CFR §300.1 et seq. The FSIS inspection procedure begins with an “ante-mortem” inspec- tion of each animal brought to a slaughterhouse. If, at that inspec- tion, a nonambulatory animal is found to suffer from a particularly severe disease or condition, it must be classified as “U. S. Con- demned” and killed apart from the slaughtering facilities where food is produced. §§309.3, 311.1 et seq. Nonambulatory animals that are not condemned are classified as “U.
    [Show full text]
  • 01 Methods of Cooking
    Food Production Foundation -II BHM -201T UNIT: 01 METHODS OF COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Heat and Cooking 1.3.1 What is heat? 1.3.2 Effect of Heat on food 1.3.3 Method of heat transfer 1.4 Methods of cooking 1.5 Moist heat Methods of Cooking 1.5.1 Boiling 1.5.2 Poaching 1.5.3 Steaming 1.5.4 Stewing 1.5.5 Braising 1.6 Dry heat Methods of Cooking 1.6.1 Baking 1.6.2 Roasting 1.6.3 Grilling 1.7 Frying 1.8 Modern Methods of cooking 1.8.1 Paper Bag (en papillotte) 1.8.2 Microwave Cooking 1.8.3 Infra-red Cooking 1.9 HACCP Standards and Professional Kitchens 1.9.1 Introduction 1.9.2 What is HACCP? 1.9.3 Food Preparation Hazard and Control Rules 1.10 Summary 1.11 Key Terms 1.12 References and Bibliography 1.13 Review Questions 1.1 Introduction This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavouring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. 1.2 Objectives After reading this unit the learner will be able to understand: • Methods of heat transfer Uttarakhand Open University 1 Food Production Foundation -II BHM -201T • Effect of heat on food • Moist heat Methods of Cooking • Dry heat Methods of Cooking • Frying • Modern Methods of cooking 1.3 Heat and Cooking To cook food means to heat it in order to make certain changes in it.
    [Show full text]