Beef Pork Lamb and Mutton Chicken
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
January Menu V= Vegan Gf = Gluten Free Meals Can Be Specialized to Meet Dietary Needs Upon Request
2021 January Menu V= vegan gf = gluten free Meals can be specialized to meet dietary needs upon request. All Meals Are Served with Fruit and Milk in compliance with the School Breakfast Program and National School Lunch Program Monday Tuesday Wednesday Thursday Friday 4 5 6 7 8 B: Muffin + yogurt B: Whole-Grain Cereal B: Bagel + Cream Cheese L: Sunbutter + Jelly Sandwich (V) L: Black Beans + Rice (V) L: Chicken Drumsticks Carrots and Hummus Sweet Potatoes Greens beans Whole-Wheat Roll 11 12 13 14 15 B: Oatmeal bake + yogurt B: Waffles and Sausage B: Cheddar Biscuit & Jam B: Whole-Grain Cereal B: Banana Bread L: Spaghetti + Meatballs L: Mac + Cheese L: Cheese Ravioli L: Veggie Fried Rice (V) L: Chicken Tikka Masala Kale Salad Maple Carrots Roasted Potatoes Sautéed Corn Cauliflower 18 19 20 21 22 Martin Luther King JR Day Inauguration Day B: Bagel + Cream Cheese B: Whole-Grain Cereal B: Muffin + yogurt L: Chicken Fajitas L: Vegetarian Lasagna L: Pasta Salad + Cheese Refried Beans, Salsa + Cheese Salad, Whole Wheat Roll Green Beans 24 25 26 27 28 B: Whole-Grain Cereal B: Cranberry Scone + Yogurt B: B: Waffles and Sausage B: Sweet potato bread pudding B: Granola + Yogurt L: Turkey Tacos L: Chicken Caesar Salad L: Cheese Ravioli (V) L: Sunbutter + Jelly Sandwich (V) L: Black Beans + Rice (V) Pico de Gallo + Plantains Carrots + Hummus Roasted Potatoes Carrots + Hummus Sweet Potatoes Menu de Enero 2021 V= vegano gf = sin gluten Las comidas se pueden especializar para satisfacer las necesidades dietéticas a pedido. Todas las comidas se sirven con frutas y leche de conformidad con el Programa de desayuno escolar y el Programa nacional. -
LUNCH DELIVERY ORDER FORM Name Telephone No
LUNCH DELIVERY ORDER FORM Name Telephone No. Please hand the top form to the delivery person and keep the pink sheet for yourself/telephone 01787 313691/email [email protected] Please tick choices All main meals served with seasonal vegetables MONDAY 23rd TUESDAY 24th WEDNESDAY 25th THURSDAY 26th FRIDAY 27th SATURDAY 28th SUNDAY 29th August August August August August August August Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Macaroni cheese, Roast beef Pork hot pot Creamy chicken Breaded Cod Hunters Chicken Roast pork bacon & leeks Vegetables/Salad Vegetables/Salad pie Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Fruit crumble Ginger pudding Profiteroles Vanilla Lemon delight Rhubarb & Eve’s Pudding Cheesecake orange Crumble tart Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Macaroni cheese Stuffed pepper Vegetable hot pot Vegetable Pie Vegetable pasta Tomato, basil & Nut roast bake Mozzarella Tart Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Cheese/Tuna/Baked Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Beans/Meat or Veg or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked -
We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash -
Baking Sciences: Fat Functions Scones
Baking Sciences: Fat Functions Scones Lab Goal: The Scone labs will introduce students to baking ingredients and methods common to “quick breads” and a commercial product sold from this category. Scones are a profitable baked good often sold wherever there are coffee or tea kiosks or shops. Students may also create, prepare, price and market a value-added (designer) scone. Food History: The Scottish are especially known for scones. Scottish scones are often less sweet than American scones, made with butter or lard, and may contain rolled oats. Scottish scones may also be baked on a “girdle” (griddle), instead of in an oven. Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit. Quick Breads Technology Assignment: are classified by types of batter. Butter Web Quest: Pour batter: See how butter is made, quality factors and how to prepare it Pancakes, waffles, yourself at http://webexhibits.org/butter/ cornbread Great Baking Techniques at www.landolakes.com More links at The Butter Institute. www.butterinstitute.org Drop batter: More Scone How-tos: www.bettycrocker.com Muffins, drop biscuits, Click Baking Basics; Tips & Techniques loaf-style quick breads Soft dough: Teacher Review: Scones, rolled & cut Terms and Techniques for “cutting” butter into flour biscuits (view on Bakers Dozen Lessons www.homebaking.org -
Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one. -
Scones Information Sheet
SCONES INFORMATION SHEET DEFINITION HISTORY Small, round, bread-like baked product usually split in half and served Scones are believed to have originated in Scotland. Originally they were with butter, jam and cream as part of traditional morning or afternoon made from oats, shaped into a large round called a ‘bannock’, scored tea. A wide variety of sweet and savoury scones are made, including the into four to six triangles known as scones, and cooked on a griddle either popular flavours of cheese and sultana. Scones are known as biscuits in over an open fire or on top of the stove. the USA. The origin of the name ‘scone’ is unclear, with sources suggesting it may link to the Stone (Scone) of Destiny where Kings of Scotland were crowned. Others believe the name is derived from the Dutch word “schoonbrood” (“schoon” meaning clean and “brood” meaning bread), or from the German word “schonbrot” meaning ‘fine or beautiful bread’. With the invention of baking powder scones became the well leavened oven-baked product that they are today, quite different to the older griddle-cooked scones. Today, griddle scones are still listed as a variety of scone, only they are fried rather than baked. INGREDIENTS A quick bread, scones are made of wheat flour (white or wholemeal), sugar, baking powder, butter and milk. All the ingredients need to be measured carefully to avoid producing scones with a coarse or crumbly texture that don’t rise. Ingredient Function & specifications (*Based on flour content.) Flour A quality flour should be used. A combination of bread and cake flours are used by professional bakers while home bakers can choose biscuit or cake flour. -
Family & Friends
Family & Friends VOLUME 1 | 2021 Features • Celebrating our Nurses and Volunteers • Our Glendale Memorial • Allity Out & About www.allity.com.au | Making every day the best it can be CEO Welcome As this edition of Family & Friends hits your Allity is well placed to implement the required coffee table, we will all be pulling out the actions, with improvements already being made winter woollies and feeling relief and gratitude over the past few years. This means we have that Australia has so far remained largely a headstart on the work required. COVID-19 free. Key to supporting our Homes in meeting the This has been achieved through safe practices enhanced expectations is the implementation adopted by the entire community combined of our new clinical management system – Care with targeted investments in infection prevention Exchange which is showcased in this edition at aged care homes. of Family & Friends. The system is now in place across 11 of our Homes with the remainder COVID-19 vaccinations are well progressed across scheduled over the coming months. our Homes, with the Government accelerating the phased rollout to the general population. At Allity, we are clearer than ever on our purpose This gives increased hope of a return to normality. to: ‘deliver great care in a sustainable way’. Our aim is to ensure we are able to continue As hectic as the last 18 months have been, to provide high quality care well into the future. the second half of 2021 promises to be no less This will enable our residents to continue to busy as the aged care sector processes the adhere to the mantra of “Life is for Living” – Government’s response to the Royal Commission aptly displayed by one of our Claremont Terrace into Aged Care and the changes that will follow. -
Baker Tom's Bread Ingredients List MAR 2021
Baker Tom Ingredients Guidelines March 2021 Product Ingredients Any allergens traces Sweet treats Hot Cross Buns / Hot Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Raisins, Water, Milk, Mixed Gluten, Milk, Egg Veg Cross Loaf Peel (Orange Peel, Lemon Peel, Glucose-Fructose Syrup, Salt, Citric Acid, Preservative (Sulphur Dioxide)), Sugar, Butter (Milk), Egg, Yeast, Mixed Spices, Salt, Rapeseed Oil, Baking Powder, Orange Juice. Croissant White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Water, Gluten, Milk Veg Sugar, Yeast, Whole Milk Powder, Wheat Gluten, Salt, Emulsifier (Rape Lecithin), Flour Treatment Agents (Ascorbic Acid, Alpha-Amylases, Hemicellulases). Pain Au Chocolat White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Water, Gluten, Milk, Soya Veg Chocolate 10% (sugar, cocoa mass, cocoa butter, emulsifier(Soya Lecithin), natural vanilla flavour), Sugar, Yeast, Whole Milk Powder, Wheat Gluten, Salt, Emulsifier (Rape Lecithin), Flour Treatment Agents (Ascorbic Acid, Alpha-Amylases, Hemicellulases). Pain Aux Raisin Water, White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Gluten, Milk, Egg Veg Raisins (9%), Eggs, Sugar, Modified Starch, Yeast, Skimmed Milk Powder, Powdered Whey (Milk), Salt, Wheat Gluten, Emulsifier (Rape Lecithin), Vanilla, Stabilizers (Calcium Acetate, Tetrasodium Diphosphate), Fruit & Plant Extract (Carrot, Paprika, Tumeric), Flour Treatment Agent (Ascorbic Acid), Enzymes(Hemicellulases, -
Research Online
University of Wollongong Research Online Faculty of Science, Medicine and Health - Papers: part A Faculty of Science, Medicine and Health 1-1-2014 Food patterns of Australian children ages 9 to 13 y in relation to ω-3 long chain polyunsaturated intake Setyaningrum Rahmawaty University of Wollongong Philippa Lyons-Wall Edith Cowan University, [email protected] Marijka Batterham University of Wollongong, [email protected] Karen Charlton University of Wollongong, [email protected] Barbara J. Meyer University of Wollongong, [email protected] Follow this and additional works at: https://ro.uow.edu.au/smhpapers Part of the Medicine and Health Sciences Commons, and the Social and Behavioral Sciences Commons Recommended Citation Rahmawaty, Setyaningrum; Lyons-Wall, Philippa; Batterham, Marijka; Charlton, Karen; and Meyer, Barbara J., "Food patterns of Australian children ages 9 to 13 y in relation to ω-3 long chain polyunsaturated intake" (2014). Faculty of Science, Medicine and Health - Papers: part A. 1347. https://ro.uow.edu.au/smhpapers/1347 Research Online is the open access institutional repository for the University of Wollongong. For further information contact the UOW Library: [email protected] Food patterns of Australian children ages 9 to 13 y in relation to ω-3 long chain polyunsaturated intake Abstract Objective: The aim of this study was to examine food patterns of Australian children ages 9 to 13 y in relation to ω-3 long-chain polyunsaturated fatty acid (ω-3 LCPUFA) intake. Methods: Secondary analysis was conducted on nationally representative food data of 1110 Australian children ages 9 to 13 y (525 boys and 585 girls) that was obtained using two 24-h recalls. -
Grand Central Terminal, 89 East 42Nd Street, New York, Ny 10017 Catering Menu
EMAIL [email protected] TO PLACE AN ORDER. DELIVERY AVAILABLE. GRAND CENTRAL TERMINAL, 89 EAST 42ND STREET, NEW YORK, NY 10017 CATERING MENU BREAKFAST small serves up to 8 persons; large serves up to 12 persons small large PLATTERS PASTRIES, MUFFINS & SCONES PLATTER $60.00 $85.00 small includes any 8 pastries or muffins and any 6 scones large includes any 12 pastries or muffins and any 9 scones pastries: plain croissant, chocolate croissant, cinnamon swirl bun, poppy & sesame seed twist muffins: blueberry-corn muffin, banana oat muffin scones: raspberry scone, chocolate scone, cheddar cheese biscuit BAGEL & SPREADS PLATTER $40.00 $60.00 assortment of plain, sesame seed, everything, cinnamon raisin and whole wheat bagels with plain, smoked and scallion cream cheese, butter add smoked salmon $115.00 $175.00 add whitefish salad $90.00 $135.00 MORNING BUN PLATTER $50.00 $75.00 assortment of marble rye, whole wheat and muesli buns with cream cheese, havarti cheese, butter, peanut butter and jam, ham and cheese, cream cheese and smoked salmon YOGURT PARFAIT & FRUIT SALAD PLATTER $95.00 $145.00 assorted yogurt parfait & fresh, seasonal fruit GREAT NORTHERN BREAKFAST BASKET $115.00 $175.00 assorted Danish pastries, fresh-baked bread and fresh fruit salad CATERING MENU BREAKFAST A LA CARTE price per each yogurt parfait $5.50 bagel breakfast sandwiches egg & cheese $5.00 bacon, egg & cheese $8.50 ham, egg & cheese $7.50 avocado, egg & cheese $7.50 bacon, lettuce & tomato $6.25 smoked salmon, cream cheese, onions & capers $10.45 whitefish -
Product Reference Guide
Mayco Wholesale Foods Product Reference Guide Contents Bakery Products Page 2 Breakfast & Biscuits Page 3 Cleaning Page 4 Condiments Page 5 Dairy & Egg Page 7 Drinks/Beverages Page 7 Frozen Chips Page 8 Fruit & Veg Page 8 Grains/Sugar/Herbs & Spices Page 10 Ice/Ice Cream/Yoghurt Page 11 Oils Page 11 Paper/Packaging/Plastic Page 11 Party Products Page 15 Pasta/Noodles/Soup Page 15 Pies/Sausage Rolls Page 16 Poultry Page 16 Seafood/Fish Page 17 Smallgoods Page 18 Snackfoods Page 19 Special Orders Page 19 1 25G S/LEE CAKE PETITE CARROT (30) Bakery Products 1.1KG S/LEE C/C TRAY CHOCOLATE MINIS 25g 80G M/MASTER PC PLUM PUDDING (48) CHEF'S PRIDE CHOC TOP PROFITEROLES 30s AFTER DINNER MINTS 750G TERRY’S TWILIGHT MINTS 120’S CAKES – TRAY PACKS (SARA LEE) 1.56KG TERRY'S TWILIGHT MINTS (250) 1.8KG TRAY CHOCOLATE CAKE 1.8KG TRAY BANANA CAKE CAKES – CHEESECAKES (SARA LEE) 1.8KG TRAY ORANGE CAKE 1.15KG ROUND HONEYCOMB/BUTTERSCOTCH 1.8KG TRAY SULTANA CAKE CHEESECAKE 2.25KG TRAY HUMMINGBIRD CAKE 1.15KG ROUND LEMON/LIME CHEESECAKE 2.25KG TRAY CARROT CAKE 1.15KG ROUND CLUB CHEESECAKE 2KG TRAY CHOCOLATE MUD CAKE 1.25KG ROUND STRAWBERRY CHEESECAKE 1.15KG TRAY STICKY DATE PUDDING 1.15KG TRAY CHOC BAVARIAN CHEESECAKE 1.5KG TRAY CUSTARD & APPLE CRUMBLE 1.35KG TRAY PEACH/MANGO CHEESECAKE 1.35KG TRAY ROCKY ROAD SLICE 1.35KG TRAY STRAWBERRY CHEESECAKE 1.9KG TRAY CARAMEL SLICE 1.5KG TRAY FRENCH CREAM CHEESECAKE 1.9KG TRAY HEDGEHOG SLICE 2.25KG PLAIN SCONES S/LEE CAKES – COOKIES (SARA LEE) 2.25KG SULTANA SCONES S/LEE 90G S/LEE CHOC CHIP COOKIE (12) 90G S/LEE APRICOT & ALMOND COOKIE (12) CHERRIES 2KG SPC STEM ON RED MARASCHINO CAKES – CREPES CHERRIES 50G TRAD. -
Manual of Food Codes and Weights for Use in Household Food Consumption Phase of the 1977-78 Nationwide Food Consumption Survey Contents
I •~• r pl CFE (Adm.) 335 2/11/77 14 UNITED STATES DEPARTMENT OF AGRICULTURE Agricultural Research Service Consumer and Food Economics Institute MANUAL OF FOOD CODES AND WEIGHTS FOR USE IN HOUSEHOLD FOOD CONSUMPTION PHASE OF THE 1977-78 NATIONWIDE FOOD CONSUMPTION SURVEY CONTENTS Introduction ........................................................... 2 Table: Conversion of ounces to decimal parts of a pound ............... 3 Baby and junior foods .................................................. 4 Meat: Beef ................................................................. 15 Pork ................................................................. 30 Veal ............................................ ..................... 41 Lamb, mutton, goat ................................................... 46 Variety meats, game .................................................. 51 Luncheon meats ......................... ~ ............................. 59 Meat substitutes, extenders .......................................... 63 Poultry ................................................................ 66 Fish and shellfish ..................................................... 83 Eggs ................................................................... 126 Milk, cream, ice cream, cheese ......................................... 128 Vegetables ............................................................. 145 Juices: Vegetable, fruit, ades, and punches ........................... 194 Fruit: Citrus, other vitamin C rich, other fruit .....................