Lemon Zester Grapefruit Knife Vegetable Corer

Total Page:16

File Type:pdf, Size:1020Kb

Lemon Zester Grapefruit Knife Vegetable Corer BOARDS, BOARDS, KNIVES, TOOLS PIA LEMON ZESTER GRAPEFRUIT KNIFE VEGETABLE CORER code mm code blade length (mm) length (mm) code blade length (mm) length (mm) 856031 (L)155 856185 100 210 856086 110 220 CITRUS PEELER MELON SCOOP OVAL MELON SCOOP SERRATED code mm code ø length (mm) code ø length (mm) 856055 (L)175 856017 ø26 (L)160 856024 ø22 (L)150 MELON SCOOP DOUBLE CHANNEL KNIFE APPLE CORER code mm code ø length (mm) code - mm 856048 (L)155 856079 ø20 (L)215 856000 ø 22-25 mm (L)165 DOUGH CUTTER SERRATED BLADE BUTTER CURLER SPREADER - SERRATED – Serrated. code ø length (mm) code mm code blade length (mm) length (mm) 856154 ø60 (L)188 856192 (L)190 855768 85 210 66 PIA POTATO PEELER DECORATION KNIFE TOMATO KNIFE OFFSET code blade length (mm) length (mm) code blade length (mm) length (mm) code blade length (mm) length (mm) 856178 65 175 856062 90 200 856253 110 225 PIZZA SLICER CHEESE SLICER CHEESE SLICER FOR SOFT CHEESE code ø length (mm) code mm code mm 617007 ø100 (L)230 856208 (L)200 856215 (L)160 CHEESE GRATER CHEESE KNIFE FOR SOFT CHEESE CHEESE KNIFE FOR HARD CHEESE code mm code blade length (mm) length (mm) code blade length (mm) length (mm) 856222 (L)170 856246 160 270 856239 130 250 PIA 856291 DECORATION TOOLSET - 6 PIECES – Holdall with: - Melon scoop double - Apple corer 20 mm - Decoration knife - Melon scoop serated - Lemon zester - Channel knife. code mm 856291 280x100x(H)50 67 I A 856123 690000 570715 PIA GARLIC PRESS NB – Easy to clean. – Two removable grids. GARLIC PRESS code mm code mm 856123 180x25 570715 175x30 CAN OPENER KITCHEN LINE PIA – Including table mounting device. – Suitable for cans up to 335 mm. CAN OPENER 856116 code mm code mm 690000 (L)250 856116 (L)180 PIA SAFE CAN OPENER – This safe can opener removes the lid without leaving sharp edges and provides the possibility to place the lid back on the can. – The cutting mechanism operates by cutting the side of the can just below the lid. code mm 856161 (L)190 856161 NB NB 556719 570104 CLOTH STRAINER 570012 – 100% Cotton. EGG SLICER - RECTANGULAR EGG SLICER - OVAL – Washable up to 95°C. code mm code mm code mm 570104 130x85x(H)30 570012 120x115x(H)35 556719 700x700 69 BOARDS, BOARDS, KNIVES, TOOLS Extremely sharp, laser cut rasps PIA Watch the video 856352 856369 856376 856321 856338 856345 RASPS RASPS – Laser cut blades, high precision and extremely sharp. – Laser cut blades, high precision and extremely sharp. code - blade length (mm) mm code - blade length (mm) mm 856352 Fine 220 35x390 856321 Coarse 135 65x315 856369 Coarse 220 35x390 856338 Ribbon 135 65x315 856376 Ribbon 220 35x390 856345 Shaver 135 65x315 IA PIA Watch the video 844366 443002 844359 MINCING KNIFE GRATER, FOUR-SIDED code - mm code mm 844366 double blade (L)215 443002 90x65x(H)200 844359 single blade (L)215 70 BOARDS, BOARDS, KNIVES, TOOLS Watch the video Suitable for vast amounts 570166 TOMATO CUTTER – Cuts tomatoes and other soft fruits into wedges. – The sturdy legs with non slip feet leave room to place a bowl under the blades. – Fitted with 6 serrated stainless steel blades. – The pusher is spring loaded and has 2 handles. code mm 570166 360x300x(H)380 Fitted with hand protection I TOMATO SLICER 570159 – Only for cutting tomato or soft vegetables/fruits. – Slice thickness ± 5 mm. With suction cup feet – Easy to clean. – With suction cup feet. – Screw tightening tools such as Hex socket wrench not included. code mm 570159 432x202x(H)210 Watch the video 72 CREAMIA WHIPPERS CONFECTIONERY, CONFECTIONERY, CAFÉ BAKERY, Watch the video 588017 588024 CREAM WHIPPER PROFI LINE – Makes delicious whipped cream, mousses, desserts, cold foams and sauces easily. – Perfect for garnishing cappuccinos, coffees, shakes and ice cream. – Suitable for dispensing warm creams and sauces up to 70°C. – Keeps contents fresh for up to 14 days in the refrigerator. – Includes 3 stainless steel nozzles and a cleaning brush. – Requires cream charger (N₂O) to operate, not included. code liters mm 588017 0.5 ø85x(H)235 588024 1 ø98x(H)330 SPARE PARTS SET code - mm 589205 589205 Profi Line 120x30x(H)240 110 588147 IA THERMO CREAM WHIPPER – Bottle and head made of high quality stainless steel, designed for professional use. – Versatile whipper for preparation of a wide range of hot and cold creams, foams, mousses, soups etc. – The whipper can be kept warm in hot water up to 70˚C. – Double-walled bottle insulates the contents, keeping it hot or cold Watch the video for hours. – Includes a set of 3 nozzles, of which 2 are stainless steel and 1 is polypropylene, and a cleaning brush. – Requires cream charger (N₂O) to operate, not included. code liters mm 588147 0.5 ø105x(H)278 IA DECORATING AND INJECTOR TIPS – Ideal for decoration, filling, injections and marinating. – Set of 4 stainless steel tips: – 1 Long injector tip Ø 3 mm – 1 Long injector tip Ø 5 mm – 1 Short injector tip Ø 3 mm – 1 Short injector tip Ø 5 mm – Only suitable for use with Hendi Profi Line cream whippers. code for for for for 589106 cream liquid decorating decorating FUNNEL WITH SIEVE – Makes it easy to add ingredients to the cream whipper without clumps. – Set of funnel and sieve. – Funnel fits on the cream whippers perfectly. code mm 589113 ø175x(H)90 IA 589113 111 NB CONFECTIONERY, CONFECTIONERY, CAFÉ BAKERY, Watch the video 588376 588369 588031 CREAM WHIPPER KITCHEN LINE – Aluminium head and white coated aluminium bottle. – With 3 different nozzles, charger holder as well as a cleaning brush. – Not suitable for hot sauces. – Requires cream charger (N₂O) to operate, not included. code liters mm 589007 588031 0.25 ø80x(H)200 588369 0.5 ø80x(H)260 588376 0.95 ø95x(H)320 SPARE PARTS SET code - mm 589007 Kitchen Line 120x30x(H)240 589007 B CREAM WHIPPER KITCHEN LINE BLACK – Matte black coated aluminium bottle and head. – With 3 different nozzles, charger holder as well as a cleaning brush. – Not suitable for hot sauces. – Requires cream charger (N₂O) to operate, not included. code liters mm 588420 0.5 ø80x(H)260 588420 112 NB ELLER H C E S D I T T II O R O N N U CREAM WHIPPER KURT SCHELLER EDITION K – Completely made of aluminium – Set of 3 polypropylene nozzle, as well as a cleaning brush – Not suitable for hot sauces – Requires cream charger (N₂O) to operate, not included code colour liters 975893 Turquoise 0.5 975855 Yellow 0.5 975886 Purple 0.5 975879 Green 0.5 975862 Blue 0.5 Watch the video 975893 975855 975886 975879 975862 CREAM WHIPPER HENDI 2,5 – Suitable for pastry shops, cafés, ice cream parlours and restaurants I – Produces whipped cream always with the proper temperature of 4ºC and appropriate texture – Removable components of the dispensing nozzle allow for perfect cleaning and maintaining high hygiene standards – Air cooled – Tank capacity: 2,5 l – Removable container – Output: 50 kg/h – Weight 25 kg code V W mm 290903 230 500 400x230x(H)430 290903 Watch the video 113 CONFECTIONERY, CONFECTIONERY, CAFÉ BAKERY, 588208 UNIVERSAL FOR ALL WHIPPED CREAM MAKERS 588215 586907 CREAM WHIPPER CHARGERS – Universal for ‘Liss’, ‘Kidde’, ‘Kaiser’, ‘ISI’ etc. – N₂O – Best before 5 years after production date. code packed per order unit 588208 10 36 588215 24 25 586907 50 12 114 Large 2 liter Easy to Digital display showing working ice cream container operate time, freezing temperature and motion of the mixer ICE CREAM MAKER – Ideal for making ice cream, sorbets and frozen yoghurt I in up to 90 minutes. – 2L ice cream container made of stainless steel. – Air-cooled compressor with temperature range: -10˚C to -35˚C. – With 2 hours cooling extension function to help keep the ice’s consistency after it’s ready. – Prior chilling of ingredients not necessary. – Large, back-lit digital display showing working time, freezing temperature and motion of the mixer. – Easy to mount mixing paddle made of polypropylene. – Transparent polycarbonate lid with “Twist-Lock” safe close system. – Refrigerant: R600a. code V W mm 274231 230 180 272x315x(H)362 Watch the video 115 TIA CONFECTIONERY, CONFECTIONERY, CAFÉ BAKERY, 759233 ICE CREAM SCOOP PROFI LINE code - mm 759233 1/24 ø51 759240 1/30 ø49 759257 1/36 ø46 759264 1/40 ø44 IA 759240 759264 ICE CREAM SCOOP KITCHEN LINE code - mm 572016 1/10 ø70 572115 1/12 ø66 572214 1/16 ø59 572313 1/20 ø56 572016 572412 1/24 ø53 572610 1/36 ø48 572511 1/30 ø50 572719 1/40 ø44 572719 572313 ICE CREAM SCOOP STÖCKEL – Perfect choice not only for ice cream, but also for serving mashed potatoes IA – Easy to keep portions identical in size code - mm 755006 1/4 ø100 755013 1/8 ø80 755020 1/10 ø70 755037 1/12 ø67 755044 1/16 ø59 755051 1/20 ø56 755068 1/24 ø51 755075 1/30 ø49 755082 1/36 ø47 755099 1/40 ø45 755105 1/50 ø43 755112 1/60 ø40 755143 1/100 ø30 755037 755143 755006 755075 116 755334 TIA 755372 Easier identification of portion ICE CREAM SCOOP STÖCKEL – Fiberglass-reinforced nylon handle. – Easier identification of portion. code - mm 755334 1/12 ø67 755341 1/16 ø59 755358 1/20 ø56 755365 1/24 ø51 755372 1/30 ø49 755389 1/36 ø47 755396 1/40 ø45 IA ICE CREAM SCOOP STÖCKEL - OVAL code - mm 755259 1/20 70x52 755259 755273 1/30 62x43 755273 755174 802007 ICE-CREAM SCOOP WASHERS SCOOP WASHER KITCHEN LINE – For quick and easy washing of scoops and other small ice-cream – Facilitates quick and precise washing of scoops and other small accessories ice-cream accessories – Enables cleaning with low water consumption – Enables cleaning with low water consumption – Very easy to use and clean.
Recommended publications
  • Product Catalog 2011- 2012
    Product Catalog 2011- 2012 Cookware • Kitchen Electrics • Cutlery • Bakeware Utensils & Gadgets • Accessories Our History 1994 – Utensils and Our mission at Calphalon is to be the approachable culinary Bakeware Launches expert in kitchenware, enhancing the home chefs’ food Calphalon expands its portfolio experience during planning, prep, cooking and baking. with the launch of its utensil and professional bakeware lines. A decade later, utensil designs were And here’s how it all began… updated to better meet consumer needs. 1963 – Original Calphalon Company Founded: Commercial Aluminum Cookware 1997 – Announcing The Calphalon Corporation Under its new name, The Calphalon Corporation reveals a new Company cookware line—Calphalon Commercial Nonstick—featuring Ronald Kasperzak purchases a Cool V™ handle technology. small metal spinning company in Perrysburg, Ohio — Commercial Metal. Renamed Commercial Aluminum Cookware Company, Ron’s purpose is to expand and upgrade the limited line of aluminum cookware for the food 1998 – Newell Purchases Calphalon service industry. With Newell’s purchase, The Calphalon Corporation joins a family of well-known brands, including Levolor, Sharpie, and 1968 – A Renaissance in Goody. The following year, Newell purchases the Rubbermaid brand, changing its name to Newell Rubbermaid. Cookware Commercial Aluminum Cookware is the first company to adapt and apply a new technology developed by the aerospace industry. Hard 2001 – New Tri-Ply Stainless anodizing is an electrochemical Calphalon launches process of treating raw aluminum Tri-Ply Stainless Steel to create a new professional line of cookware, designed cookware called Calphalon. with three layers that deliver even, consistent 1976 – Calphalon Hard Anodized Goes Retail heating, while matching Calphalon Professional Hard Anodized enters the retail market.
    [Show full text]
  • Lake Elmo Inn CATERING SERVICES
    Lake Elmo Inn CATERING SERVICES WORLD CLASS DINING CLOSE TO HOME • SERVING THE TWIN CITIES SINCE 1881 SIGNATURE DRINKS Spring Summer Raspberry-Orange Champagne Cocktail Limoncello Iced Tea 1 Raspberry ½ ounce Limoncello 1 tbsp. Grand Marnier ½ ounce Vodka 1 medium Orange 4 ounces Sweetened Brewed Tea, iced (cut in half and sliced in ¼ inch thick half moons) Lemon Slices, for garnish 3 ounces Champagne, chilled Pour Limoncello, Vodka, and Iced Tea over ice in tall Place a raspberry in the bottom of a Champagne Flute. glasses. Garnish with Lemon Slices and serve with Straws. Add a tablespoon of Grand Marnier to the glass. Place half a Slice of Orange on the rim of the glass. Fill flute three-quarters full of chilled Champagne and serve. Mango Tequila Sunset ½ ounce Tequila Classic Bellini 1 ounce Pomegranate Liqueur 1 tbsp. Peach Puree 4 ounces Mango Juice ½ ounce Peach Schnapps, chilled Ice Cubes ½ ounce Vodka, chilled Mango and Watermelon Balls, for garnish 3 ounces Champagne, chilled Fill a 10-ounce Highball Glass halfway with ice, and Pour the Peach Puree, the Schnapps, and the Vodka pour Tequila and Pomegranate Liqueur over the ice. Slowly top with Mango Juice for a layered drink. Place into a Champagne Flute. Pour the Champagne over the top and serve. a piece of Mango and a Watermelon Ball on a skewer for garnish. Mimosa with a Splash Blackberry Champagne 1 ounce Orange Juice, chilled 3 ounces Champagne, chilled ¾ ounce of Blackberry Simple Syrup ½ ounce Grand Marnier, chilled 3 ounces Champagne Orange Slices, cut into quarters for garnish 2 Blackberries, for garnish Pour the Blackberry Simple Syrup into a Champagne Pour the Orange Juice and Grand Marnier into a Flute and top with the Champagne.
    [Show full text]
  • Win Restaurant Supplies, Inc. 318 Lafayette St., N.Y.C., NY 10012 Tel: (212)-431-1998 • Fax: (212)-966-3333 1-800-527-1239 Win Depot Inc
    Win Depot Inc. Win Restaurant Supplies, Inc. 42-38 Northern Blvd., L.I.C., NY 11101 318 Lafayette St., N.Y.C., NY 10012 Tel: (718)-433-1999 • Fax: (718)-433-0700 www.winsupply.com Tel: (212)-431-1998 • Fax: (212)-966-3333 1-800-668-0711 1-800-527-1239 Services ConnectWithUs Our professionals undergo extensive product training in order to better answer your questions. This way we can help you select the best products for your need. CustomRestaurantArrangement Delivery-USA Order Fax: (718)-433-0700 or (212) 966-3333 Ordering From Our Wholesale Catalog Is Easy ! Order Over The Internet www.winsupply.com Win Restaurant Supplies, Inc. 318 Lafayette St., N.Y.C., NY 10012 Tel: (212)-431-1998 • Fax: (212)-966-3333 1-800-527-1239 www.winsupply.com Win Depot Inc. 42-38 Northern Blvd., L.I.C., NY 11101 Tel: (718)-433-1999 • Fax: (718)-433-0700 1-800-668-0711 Showrooms / Over 150,000 sq. ft. of Retail Showroom Chinese Equipment Buffet Table & Parts Ranges/Ovens/Fryers FREE PARKING Queens Showroom Food Preparation Glassware/Bar supplies Cutlery Department Smallware & Furniture Refrigeration/Walkins Dishware & Accessories Manhattan Showroom Factory / Complete Line of Custom Made Equipment Material Processing Welding Department Hood Department Fabrication Assembly Stove Assembly Grinding/Finishing Department Refrigeration 2-11 .......................................................... Refrigeration, Merchandiser, Countertops, Worktops, Beer Dispensers, Coolers, Ice Makers, Sushi Displays, Yogurt Machines, Preparation Tables, Supermarket Displays, Euro
    [Show full text]
  • 3610023014PL Barmaid.Pdf
    Item Description U/M 2017 List BLENDERS BLE-110 BLENDER- Heavy Duty 1 HP, 48oz BPA free Tritan Container, 110-130v each $204.80 BLE-111 BLENDER- Heavy Duty 1HP, 48oz BPA free Tritan Container, 220-240v each $225.00 BLE-1-11606A 48oz BLENDER CONTAINER- For models BLE-100/110/111 each $86.84 32oz BLENDER CONTAINER- Stainless Steel, for models BLE- BLE-1-11606SS 100/110/111 each $105.16 BLE-1-7006 CONTAINER SILICONE SEAL- For models BLE-100/110/111 each $2.95 BLE-1-41606 STAINELESS BLADE ASSEMBLY- For models BLE-100/110/111 each $52.53 BLE-1-5007 STAINLESS BLADE- For models BLE-100/110/111 each $10.74 BLE-1-16006 CLUTCH- For models BLE-100 each $6.53 BLE-1-16006-110 CLUTCH- For models BLE-110/111 each $8.50 BLE-310 BLENDER- Commercial 3HP, 64oz BPA free Tritan Container, 110-130v each $673.90 BLE-3-3105A 64oz BLENDER CONTAINER- For model BLE-310 each $151.79 BAR NECESSITIES BMP-1078B 7/8oz PREMIUM POURERS - Blue - No Collar dozen $59.30 BMP-1078C 7/8oz PREMIUM POURERS - Clear - No Collar dozen $59.30 BMP-1078G 7/8oz PREMIUM POURERS - Green - No Collar dozen $59.30 BMP-1078R 7/8oz PREMIUM POURERS - Red - No Collar dozen $59.30 BMP-1100B 1oz PREMIUM POURERS - Blue - No Collar dozen $59.30 BMP-1100C 1oz PREMIUM POURERS - Clear - No Collar dozen $59.30 BMP-1100G 1oz PREMIUM POURERS - Green - No Collar dozen $59.30 BMP-1100R 1oz PREMIUM POURERS - Red - No Collar dozen $59.30 BMP-1125B 1 1/4oz PREMIUM POURERS - Blue - No Collar dozen $59.30 BMP-1125C 1 1/4oz PREMIUM POURERS - Clear - No Collar dozen $59.30 BMP-1125G 1 1/4oz PREMIUM POURERS - Green
    [Show full text]
  • Kitchen Utensils & Equipment
    Kitchen Utensils & Equipment ! Miss Povse! Chef’s Knife ! " The most used knife ! " Multi-purpose knife! " Used for peeling, trimming, slicing, chopping and dicing. ! Whisk ! " Used to blend ingredients smooth! " Incorporates air into mixtures! " A narrowed whisk is often referred to as a whip. ! ! Serrated Knife ! " Blade has “teeth”! " Used to cut bread & crust without crushing it. ! " Can cut other hard foods or foods with a skin as well. ! Wooden Spoon ! " Used for mixing, stirring, scooping and serving. ! Perforated Spoon ! " Used for straining solids from liquids. ! " Lifts drained, braised, poached and seared foods. ! " Ex. Lifting vegetables from soup to check for doneness. ! Pastry Cutter/Blender ! " Used to mix fat (i.e. butter or shortening) into flour. ! Paring Knife ! " The 2nd most frequently used knife.! " Used to peeling & trimming the skin off fruits & vegetables. ! " Used for small or intricate work! " Similar to a chef’s knife but smaller. ! Basting/Pastry Brush ! " Used to spread an oil, glaze or egg wash on pastries and bread. ! " In roasting meats, the brush is used to sop up juice or drippings from under the pan and spread them on the surface of meats to crisp the skin. ! Mesh Strainer/Skimmer ! " Separates impurities from liquids. ! " Used to remove cooked food or pasta from a hot liquid. ! Vegetable Brush ! " Used to remove the dirt off fruits, vegetables and potatoes. ! Pancake Turner/Flipper ! " Used to flip or turn over hot foods during preparation. ! " Keeps user’s hands off hot surfaces. ! " May also be used to serve foods. ! Rubber Spatula/Scrapper ! " Used to remove material from mixing bowls and pans.
    [Show full text]
  • Ancient Recipes
    Ancient Recipes “Sad creatures are we! In sum, poor man is naught. We’ll all end up like this, in Orcus’ hands, So let’s enjoy life while we can. {…} Trimalchio said: ‘Come on, let’s tuck in; this is the dinner menu.’” Petronius, The Saryricon , trans. P.G. Walsh (New York: Oxford University Press, 1997) 35. _____________________________ Conditum Paradoxum (Spiced Wine) Reference: Apicius I,I The Romans traditionally served a honeyed wine as an aperitif with the first course at dinner. This was known as mulsum . It was a simple mixture of honey and wine in a ratio dependant on personal taste. This recipe is something finer: a special spiced wine or conditum , a distant ancestor of modern aperi - tifs such as the Martini. 1 BOTTLE (70 CL) MEDIUM-DRY WHITE WINE 6 OZ (3/4 CUP/ 170 G) CLEAR HONEY 1/2 TEASPOON GROUND BLACK PEPPER 1 BAY LEAF PINCH SAFFRON POWDER OR STRANDS OF SAFFRON PINCH MASTIC (OPTIONAL) 1 FRESH DATE, THE STONE ROASTED FOR 10 MINUTES AND THE FLESH SOAKED IN A LITTLE WINE Put 5 fl oz (2/3 cup/ 150 ml) of the wine in a saucepan with honey and bring it to a boil. Skim if Hirundo: The McGill Journal of Classical Studies, Volume I: 97-100 © 2002 98 HIRUNDO 2002 necessary. Repeat and remove from the heat. Add the seasonings to the wine while it is hot: this speeds up the flavoring process. When it is cold, add the rest of the wine and allow to stand overnight. To serve, strain through a fine sieve or muslin.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Professional Bartenders School Workbook
    Campus Store T-Shirts and More Be Sure to Check Out Professional Bartender School’s Online Campus Store www.ProBartendingSchool.com and click on Campus Store or Campus Store: www.zazzle.com/BartenderSchool T-Shirts Hoodies Customize online Mugs your clothing Caps styles, color and size Tote Bags Business Cards and more VISIT THE CAMPUS STORE OFTEN AS WE CONSTANTLY ADD NEW BARTENDING SCHOOL ITEMS Campus Store: www.zazzle.com/BartenderSchool NOTES STUDENT NAME___________________________ ADMISSIONS: 760.471.5500 SAN MARCOS SCHOOL INSTRUCTOR PHONE: 760.471.8400 MISSION VALLEY SCHOOL INSTRUCTOR PHONE: 619.684.1970 JOB PLACEMENT LINE: 760.744.6300 PLEASE SILENCE YOUR CELL PHONES!! Every class will be about 1 hour instruction and 2 hours hands-on training. You must complete 30 hours of class time to graduate. Students who must miss classes, arrive late, or leave early, please make arrangements with your instructor to make up for lost time. We are very flexible, but it is imperative that you let us know the circumstances. Signing In and Out: State law requires that all students sign in on our daily attendance sheets in order to receive credit for your classes. Students in the afternoon class must park in the rear parking lot to accommodate the other businesses. 48 1 NOTES The bar station, or well , is where a bartender prepares cocktails. Every bar has the same or similar equipment. When your well is fully stocked, you will have everything you need for your shift at arms length. Your well liquors are the lowest quality and cheapest liquor available. They are located in the speed rail for easy access.
    [Show full text]
  • MISE EN PLACE 09 PH Labensky 861442 5/20/02 12:53 PM Page 164
    09_PH_Labensky_861442 5/20/02 12:53 PM Page 162 WHEN YOU BECOME A GOOD COOK, YOU BECOME A GOOD CRAFTSMAN, FIRST. YOU REPEAT AND REPEAT AND REPEAT UNTIL YOUR HANDS KNOW HOW TO MOVE WITHOUT THINKING ABOUT IT. —Jacques Pepin, French chef and teacher (1935–) 09_PH_Labensky_861442 5/20/02 12:53 PM Page 163 9 MISE EN PLACE 09_PH_Labensky_861442 5/20/02 12:53 PM Page 164 AFTER STUDYING THIS CHAPTER, YOU WILL BE The French term mise en place (meez ahn plahs) literally means “to ABLE TO: put in place” or “everything in its place.” But in the culinary context, it means much more. Escoffier defined the phrase as “those elementary ᭤ organize and plan your work more efficiently preparations that are constantly resorted to during the various steps of ᭤ understand basic flavoring most culinary preparations.” He meant, essentially, gathering and prep- techniques ping the ingredients to be cooked as well as assembling the tools and ᭤ prepare items needed prior to equipment necessary to cook them. actual cooking In this chapter, we discuss many of the basics that must be in place ᭤ set up and use the standard breading procedure before cooking begins: for example, creating bouquets garni, clarifying butter, making bread crumbs, toasting nuts and battering foods. Chop- ping, dicing, cutting and slicing—important techniques used to prepare foods as well—are discussed in Chapter 6, Knife Skills, while specific preparations, such as roasting peppers and trimming pineapples, are discussed elsewhere. The concept of mise en place is simple: A chef should have at hand every- thing he or she needs to prepare and serve food in an organized and efficient manner.
    [Show full text]
  • Price List 7/03
    NET PRICE LIST J. B. Prince Company, Inc. Effective August 1, 2011 36 East 31st Street, New York, NY 10016 Tentative date for next price list: January 1, 2012 Tel: 212-683-3553 • 800-473-0577 • Fax: 212-683-4488 Office hours: 9:00 AM to 5:00 PM, Order online: www.jbprince.com Monday through Friday, Eastern Time PRICE CHANGES: Every effort will be made to maintain these prices, PERSONAL CHECKS: Sending a personal check can delay shipment up but due to fluctuating costs, it may be necessary to change them without to 2 weeks for bank clearance. notice. SHIPPING CHARGE: Actual shipping charges will be added. GUARANTEE: If you are not completely satisfied, we will accept the We do not charge “handling” or “packing” fees. prompt return of any unused item for replacement, exchange or full refund of the purchase price. CANADA PRICES: Our prices are in U.S. Dollars. Please make sure checks or RETURNS: Please contact us for return authorization. money orders are in U.S. Currency. SHIPPING COSTS: Most prices are F.O.B. our DELIVERY: Normally we ship UPS where warehouse in New York City. Some are drop shipped Our prices are not available. Allow 1 to 2 weeks for delivery. Faster deliv- directly from the manufacturer. See below for details on ery can be arranged. Contact us for rates. shipping costs. “manufacturer’s list” CUSTOMS & TAXES: Your customs broker or UPS will ORDERING: By phone (800 473-0577) from 9:00 A.M. to prices. They are as collect from you when the package is delivered.
    [Show full text]
  • Academic All-America All-Time List
    Academic All-America All-Time List Year Sport Name Team Position Abilene Christian University 1963 Football Jack Griggs ‐‐‐ LB 1970 Football Jim Lindsey 1 QB 1973 Football Don Harrison 2 OT Football Greg Stirman 2 OE 1974 Football Don Harrison 2 OT Football Gregg Stirman 1 E 1975 Baseball Bill Whitaker ‐‐‐ ‐‐‐ Football Don Harrison 2 T Football Greg Stirman 2 E 1976 Football Bill Curbo 1 T 1977 Football Bill Curbo 1 T 1978 Football Kelly Kent 2 RB 1982 Football Grant Feasel 2 C 1984 Football Dan Remsberg 2 T Football Paul Wells 2 DL 1985 Football Paul Wells 2 DL 1986 Women's At‐Large Camille Coates HM Track & Field Women's Basketball Claudia Schleyer 1 F 1987 Football Bill Clayton 1 DL 1988 Football Bill Clayton 1 DL 1989 Football Bill Clayton 1 DL Football Sean Grady 2 WR Women's At‐Large Grady Bruce 3 Golf Women's At‐Large Donna Sykes 3 Tennis Women's Basketball Sheryl Johnson 1 G 1990 Football Sean Grady 1 WR Men's At‐Large Wendell Edwards 2 Track & Field 1991 Men's At‐Large Larry Bryan 1 Golf Men's At‐Large Wendell Edwards 1 Track & Field Women's At‐Large Candi Evans 3 Track & Field 1992 Women's At‐Large Candi Evans 1 Track & Field Women's Volleyball Cathe Crow 2 ‐‐‐ 1993 Baseball Bryan Frazier 3 UT Men's At‐Large Brian Amos 2 Track & Field Men's At‐Large Robby Scott 2 Tennis 1994 Men's At‐Large Robby Scott 1 Tennis Women's At‐Large Kim Bartee 1 Track & Field Women's At‐Large Keri Whitehead 3 Tennis 1995 Men's At‐Large John Cole 1 Tennis Men's At‐Large Darin Newhouse 3 Golf Men's At‐Large Robby Scott #1Tennis Women's At‐Large Kim
    [Show full text]
  • Hcm 236 Course Title: Beverage Management
    NATIONAL OPEN UNIVERSITY OF NIGERIA SCHOOL OF MANAGEMENT SCIENCES COURSE CODE: HCM 236 COURSE TITLE: BEVERAGE MANAGEMENT 1 HCM 236: BEVERAGE MANAGEMENT COURSE GUIDE Course Developer: Dr. J.C. Okafor Department of Hospitality Management, Federal Polytechnic, Ilaro Unit Writer: Dr. J.C. Okafor Department of Hospitality Management, Federal Polytechnic, Ilaro Course Editor: Dr. C. I. Okeke Programme Leader: Dr. (Mrs.) A. O. Fagbemi School of Management Sciences, National Open University of Nigeria, Lagos. Course Coordinator: Mr. S. O. Israel-Cookey School of Management Sciences, National Open University of Nigeria, Lagos. CONTENTS PAGE 2 Introduction ............................................................................... 1 What you will learn in the Course............................................ 2 Working through this Course.................................................... 2 Course Evaluation..................................................................... 2 Study Units................................................................................ 3 Textbooks and References........................................................ 4 Presentation Schedule............................................................... 4 Conclusion.................................................................................. 4 Introduction Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration.
    [Show full text]