Inventory – Granary (Equipped for 24 Persons) in Kitchen Cutlery 24 + 24 Forks 24 + 24 Knives Plastic Spoons & Forks 24 +

Total Page:16

File Type:pdf, Size:1020Kb

Inventory – Granary (Equipped for 24 Persons) in Kitchen Cutlery 24 + 24 Forks 24 + 24 Knives Plastic Spoons & Forks 24 + Inventory – Granary (equipped for 24 persons) In Kitchen Cutlery 24 + 24 forks 24 + 24 knives plastic spoons & forks 24 + 24 dessert spoons 6 table spoons 24 tea spoons General Equipment Pyrex roasting trays – 2 water jugs with lids 2 water jugs Bread bin, knife & 2 l, 1 m, 1 s board 3 cafetieres tea cosy 3 chopping boards 2 colanders oven gloves pie dish funnel 2 ice making trays juicer kettle kitchen roll & holder 2 trays kitchen scissors measuring jug sieve 4 milk jugs toaster washing up bowl 2 work top protectors apron teapot Utensils can opener corkscrew & bottle fish slice grater opener ice cream scoop knife block knife sharpener ladle 3 large spoons Pastry brush nut crackers potato masher 2 potato peelers rolling pin Pizza cutter slotted spoon 4 spatulas 2 steamers tea strainer tin opener whisk 4 wooden spoons carving knife & fork garlic press tongs cake slice Pans Small frying pan saucepans – l, m, s splatter guard Cleaning etc. 2 dishcloths conditioner dishwasher tablets Bin bags fly spray laundry tablets oven cleaner Compost bags rinse aid salt scourer sponge surface cleaner washing up brush washing up liquid 2 tea towels Welcome tray coffee hot chocolate milk sugar tea In Living Room Area Microwave area chopsticks kitchen scales microwave cover storage boxes mouli Non-stick frying pan Large sauté pan & lid Stock pot and lid foil roasting bags 2 large carving dishes Salad spinner napkins colouring book crayons telephone directory Dresser near kitchen 2 oval dishes Butter dish condiments set Pepper and salt grinders 12 egg cups 6 vegetable dishes with 2 carving dishes 8 teacups and saucers lids 3 mixing bowls – l,m,s place mats & coasters toast rack Plastic cups, bowls and plates 2 cream jugs 24 Champagne glasses 2 Large white bowls glass bowl 4 lasagne dishes – 1 l, 24 mugs 2 m, 1 s Dresser in corner 24 ramekins 2 sugar basins place mats & coasters internet cable 12 pint glasses 24 half pint glasses 24 small tumblers 24 coffee cups 24 bowls 24 large plates 48 small plates Winch Cupboard duster polish ironing board mop picnic mat Hot water bottle vacuum cleaner vacuum cleaner bags broom bucket dustpan & brush iron 6 dog bowls & 3 mats Near TV Mattress protectors – Bedspreads – SK, S Spare table mats Toy box SK, K, D, S Near Clock Anti-allergy mattress 8 pillows and 8 pillow cases 2 double sheets and pillow protectors protectors 2 Double duvets 2 Double duvets 2 Double duvet covers 2 double bedspreads (summer) (winter) Waterproof mattress Puzzles Games protector In Hall socket covers night lights & holders fly papers sewing kit spare light bulbs 2 torches vases – various matches Wind up lantern In Bedrooms clock radios 2hair dryers 40 coat hangers In Bathroom cleaning agents soap 3 toilet rolls 2 mats hand cream In Ensuite Shower Room potty soap 3 toilet rolls 2 mats hand cream Per block 3 ashtrays clothes drying facility clothes pegs cycle repair kit dog bowls dog feeding mats dog lead etc first aid kit games maps books ‘things to do’ folders Also available on request blankets Z-beds (small charge) Cots (free) cot bedding (free) Highchairs (free) Bariatric support shower stool Please ask us at Brackenborough Hall if you require anything else Paul and Flora Bennett .
Recommended publications
  • Small Plates
    BEHA Catering BEHA CATERING invites you to customize your own menu ideas with the help of our new "CHEF POINT MENU” BEHA SMALL PLATES (Appetizers)- 10 Chef points- price includes plates, napkins, forks, necessary condiments and free delivery weekdays between 8am-2pm in Kentuckiana area for orders for 11 or more. Food is delivered family style and ready to enjoy. There will be a delivery fee of $50.00 to $75.00 for orders delivered after 2pm and on weekends. If your needs require staff then there will be no delivery fee, however a minimum or 2 staff is required @$125.00 each,+ 10% service fee. All prices subject to change. A $200.00 non-refundable deposit is required at the time # Guests LESS THAN 20 21-50 51 - 100 OVER 100 of booking to reserve your date and fees. $18.00 $16.50 $15.50 $14.50 For your convenience, we now accept: A 6% sales tax applied to all menu prices Visa, Master Card, and American Express If your needs require extra food selections the cost is as follows. $3.00 extra per person for an extra Main Event selection, $2.00 extra per person for an extra Menu Specialties, or $1.00 extra per person for an extra Menu Side. Beef tenderloin, chilled shrimp cocktail, and crab cakes can be substituted for any of the Main Selection items for an additional $1.00 per person. MIX AND MATCH CHEF POINT MENU SELECTIONS 10 CHEF POINTS-SMALL PLATE (Appetizer) MENU- delivery only MAIN EVENTS, 3 CHEF POINTS BRAISED BEEF TIPS WITH MUSHROOM DEMI-GLAZE SMOKED PORK LOIN WITH APPLE CHUTNEY SLOW ROASTED ROAST BEEF with AU JUS ROASTED SALMON WITH LEMON BUTTER CLASSICE MEAT LOAF CRANBERRY AND SAGE CHCIKEN PINWHEELS BEEF LASAGNA/VEGETABLE LASAGNA CHICKEN PARMESAN( grilled or crispy) on bed of spaghetti TRADITIONAL FRIED CHICKEN GRILLED CHICKEN BREAST- whole or in strips PASTA STATION: CHOOSE 1- spaghetti, penne, fettuccini, shells, tortellini CHOOSE 2- marinara, vodka or Alfredo CHOOSE 2:-ADDINS: meat balls, mild Italian sausage, chicken or shrimp MENU SPECIALTIES.
    [Show full text]
  • Asia's Contributions to World Cuisine
    Volume 7 | Issue 18 | Number 2 | Article ID 3135 | May 01, 2009 The Asia-Pacific Journal | Japan Focus Asia's Contributions to World Cuisine Sidney Mintz Asia’s Contributions to Worldsubcontinent; and Myanmar, Mongolia, Tibet, Cuisine and China I intend to deal with food systems that fall within the region as I have arbitrarily Sidney W. Mintz defined it here. In drawing what are meant as provisional boundaries I have in mind not so Abstract much political systems, as limits set by ecological and cultural factors, which have The movement of food ingredients, cooking shaped cuisines over time. Foods and cooking methods and dishes across the earth’s surface methods can become deeply rooted locally, is ancient, and in large measure only poorly even without political or religious pressures. recorded. While the West has documented its They can also diffuse widely, and sometimes contributions to global cuisine, those of the rest quickly, without regard to political boundaries. of the world are less well recognized. This Group food behavior, like group linguistic paper takes note of Asia’s role in enriching the behavior, seems to follow rules of its own. world’s foods, both nutritively and in terms of diversity and taste. By ‘world cuisine’ or ‘global cuisine’, I really have in mind a process, more than a stable If any of us were asked -- in the classroom, or system. That process is now nearly continuous during a radio interview, for instance --and ongoing, but it is also surprisingly ancient. whether Asia had made any significantWorld food history has involved the gradual but contributions to a global cuisine, I am certain uneven spread of plants and animals, foods and that all of us would answer spontaneously, and food ingredients, cooking methods and in approximately the same manner: ‘Absolutely.
    [Show full text]
  • Small Plates
    small plates Sesame seared tuna ahi tuna marinated in tangy sesame wasabi sauce, seared rare and served on a bed of seaweed salad 13.99 fried calamari rings & tentacles of squid with hot cherry peppers - fried golden brown served with house marinara & lemon wedge 11.99 add feta 2.99 "stuffies" two large quahog clam shells overflowing with a bread stuffing of sea clams and chorizo then baked 9.99 new england clam chowder our award winning recipe made with sea clams, potatoes, bacon & cream cup $4.99 Bowl $6.99 crab cakes 3 handmade crab cakes with robust seasoning, fried to crust, and served with lemon wedge and roasted red pepper remoulade 11.99 Littlenecks one Dozen littleneck clams steamed & served with drawn butter & lemon wedges 16.99 homemade onion strings great for sharing! Thinly sliced, lightly battered and fried to order 7.99 cajun popcorn fish freshly battered & fried bits of cod, sprinkled with Cajun seasoning served with our lemon dill dipping sauce 10.99 Raw bar Served with cocktail, lemon & optional mignonette sauce for oysters littleneck clams $11.99/half dozen Oysters $16.99/half dozen Jumbo cocktail shrimp $11.99/half dozen salads House Salad crisp romaine topped with marinated roasted veggies, feta cheese, and our house vinaigrette 5.99/10.99 caesar salad romaine lettuce, multigrain garlic croutons, shredded cheese, and our house caesar dressing 5.99/10.99 southwestern shrimp & black bean 5 jumbo grilled shrimp over shredded romaine, corn, red onion, shredded carrot, fresh cilantro, cabbage, black beans, and our spicy
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Lunch Printable
    Lunch All our dishes are made with fresh ingredients sourced locally to bring you the best dining experience possible. APPETIZERS Soup of the Day (gf) Ask your server for today's soup. $3.50/$5.00 Tomato & Basil Bisque (gf) A smooth creamy tomato bisque $3.50 /$5.00 Garden Salad (gf) Mixed greens, tomato, cucumber, onion and carrot $4.95 SANDWICHES All sandwiches are served with a garnish of baby greens, cucumber, tomato, red onions and seasonal fruit. Your choice of veggie chips, homemade potato salad or a fruit cup. Served on white, whole wheat, multi-grain or pumpernickel bread. Gluten free bread is available for a $2 up-charge. Maple Honey Turkey Tender turkey laced with maple honey, topped with melted Swiss cheese, thousand island dressing, lettuce, tomatoes and purple onions $11.45 Honey-baked Ham and Brie Cheese Sliced honey baked ham topped with melted Brie cheese and mango chutney $11.45 Chicken Salad Chicken salad mixed in a seasoned mayonnaise served with shoestring carrots, celery and onions $10.95 White Albacore Tuna Salad Albacore tuna mixed in a seasoned mayonnaise and topped with sliced granny apples $10.95 Egg Salad Seasoned egg salad topped with lettuce and tomato $10.95 Victorian Tea Sandwich Sliced cucumber, herb cream cheese, and scallions $10.50 Princess Tea Sandwich Sliced tomatoes, herbed cream cheese, cracked black pepper and garlic $10.50 Cup of Soup and 1/2 Sandwich $10.95 Tea Sandwich Selection Enjoy each of our afternoon tea sandwiches: chicken salad, cucumber & herb cream, egg salad, tuna and apple, tomato & herb cream made on a variety of breads and served with a salad garnish of baby greens, tomato, cucumber and red onions.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Happy Hour Snacks Small Plates
    happy hour snacks CHIPS & SALSA · $2.5 EA BARRIO CHOPPED · 9 GRILLED STREET CORN · 7 PICK YOUR SALSA(S): romaine, red cabbage, pickled grilled lemon aïoli, epazote oil, fresh tomato, pineapple, red onions, avocado, corn, ancho oil, cotija, cilantro, cascabel, avocado, tomatoes, cotija, pumpkin seeds, dusted with pequin buttermilk dressing salsa verde, habanero roasted jalapeño CHARRED BROCCOLI RAAB · 9 SEAFOOD CEVICHE* · 14 fresno chiles, cotija-jalapeno prawns, rockfish, fresno & GUACAMOLE · 7 SM | 10 LG crema, crispy carnitas crumble, jalapeños, corn, pickled red onion, onion, serrano, cilantro, lime zest radish, ginger, orange & lime tortilla chips juice, cilantro, thick corn chips BRAISED PORK TAQUITOS · 8 guacamole, crema, slaw, habanero salsa, cilantro tacos served up individually on housemade corn tortillas 2 for 1 tacos all day every wednesday HOUSEMADE PORK AL PASTOR · 4.5 PAN-SEARED ALBACORE* · 7 caramelized pineapple, cilantro, persimmon salsa, cabbage, fresno chile, shaved red onion, avocado salsa ginger-garlic aïoli, cilantro VEGAN CAULIFLOWER · 4 ROASTED BEETS · 4.5 vegan cashew cheese, crispy onions, frisée, chipotle vinaigrette, crema, cotija, pepitas fresnos, cabbage, cascabel, cilantro VEGAN CHORIZO · 5 TINGA DE POLLO · 4 vegan cashew cheese, romaine, fresh tomato salsa, chipotle braised chicken, aïoli verde, cilantro, crunchy taco shell escabeche slaw, cilantro, cotija FRIED CHICKEN · 5 HOUSEMADE CHORIZO · 4.5 shredded lettuce, ghost chile aïoli, fried papas, salsa brava, queso, cilantro sweet chile relish, cilantro
    [Show full text]
  • Dining Etiquette Q & a from Virginia Tech Career Services
    Dining etiquette The layout 1. Dinner plate: At the center. When finished eating, do not push the plate away from you. Place both your fork and knife across the center of the plate, handles to the right. Between bites, your fork and knife are placed on the plate, handles to the right, not touching the table. 2. Soup bowl: May be placed on the dinner plate. If you need to set your soup spoon down, place it in the bowl. Do not put it on the dish under the bowl until finished. 3. Bread plate: Belongs just above the tip of the fork. Bread should be broken into bite -sized pieces, not cut. Butter only the piece you are preparing to eat. When butter is served, put some on your bread plate and use as needed. 4. Napkin: Placed to the left of the fork. Sometimes placed under the forks or on the plate. 5. Salad fork: If a salad fork is to be used, you will find it to the left of the dinner fork. 6. Dinner fork: Placed to the left of the plate. If there are three forks, they are usually salad, fish, and meat, in order of use, from outside in. An oyster fork always goes to the right of the soup spoon. 7. Butter knife: Placed horizontally on bread plate. 8. Dessert spoon: Above the plate. 9. Cake fork: Above the plate. 10. Dinner knife: To the right of the plate. Sometimes there are multiple knives, perhaps for meat, fish, and salad, in order of use from outside in.
    [Show full text]
  • Clara Jss Tea Room Lunch Menu Entrees Sandwiches Soup from Clara J's Kitchen "Devonshire Tea" for Two Sweets
    Clara J’s Tea Room Lunch menu Served Tuesday through Saturday, 11am to 2pm Entrees Tea Room Sampler, Petite scone with Devonshire cream, warmed quiche bite, half of a Ribbon & a Cucumber sandwich, Sugar Plum Tea Cake & Tea of the Day, $18 Quiche, crustless & vegetarian, weekly specials of vegetables & cheese, topped with our Ribbon spread & a teapot crust, served with winter side salad fresh fruit & tea bread, $11.25 Roasted Butternut & Quinoa Salad, roasted butternut squash combined with quinoa, spinach, spiced plum tea-soaked cranberries served over mixed greens, with feta cheese, toasted walnuts, a slice of tea bread, & a pomegranate vinaigrette on the side, $12 Savory Turnovers, two hot, baked & stuffed pastries, served with winter side salad & fresh fruit. Ask about todays turnover, $12 Sandwiches Served with Potato Chips & Winter Side Salad, $11.25 (broccoli, cabbage, carrots, red onion, apples & cranberries with a creamy vinaigrette) Substitute hummus and vegetables for chips for $1 Bread choices: white, multigrain, flour tortilla, tahini bread, cinnamon raisin or gluten free option for $1 Clara J's Signature Ribbon, layers of house-made sliced white & wheat breads with chicken salad, red pepper & spinach spread Holiday Turkey Wrap, roasted turkey, sliced pears, cranberry relish, herbed croutons, cheddar cheese & mixed greens in a flour tortilla sliced cucumbers on white bread, cream cheese seasoned with dill & lemon zest Cucumber Sandwich, Winter Chicken Salad, diced chicken, rosemary, celery, red apples, & mayonnaise, served
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Welcome to the Waterhouse Afternoon Tea Menu
    WELCOME TO THE WATERHOUSE AFTERNOON TEA MENU Our Executive chef and his team would like welcome you to the Waterhouse Bar & Terrace. We have created three Afternoon Tea Menus for you to enjoy, all of which come from the heart with pride and passion . Our Executive Chef has sourced locally grown food items for a real taste of Sussex . Served between 17:00-17:00hrs daily. To make your Afternoon Tea booking Email: [email protected] Tel: 01273 775432 SEASIDE DELIGHTS £18.90 per person FINGER SANDWICHES Selection of Finger Sandwiches on Brown and White Bread: Oak Smoked Salmon with Soft Cheese, Sussex Ham and Free Range Egg and Mayonnaise SAVOURY ITEMS Hailsham Lamb Burger, Wild Mushroom and Sussex Scrumpy Quiche CAKES Brighton Rock Cheesecake topped with Popcorn, Mini Jam doughnuts, Red Velvet Cake, Strawberry Tart and Almond Macaroons SCONES Warm Mini Plain Scones, served with Clotted Cream and Strawberry Preserve TRADITIONAL AFTERNOON TEA £18.90 per person FINGER SANDWICHES Selection of Finger Sandwiches on Brown and White Bread: Poached Salmon and Crème Fraiche Hummus and Grilled Peppers Sussex Ham and Cheese Free Range Egg and Rocket CAKES Selection of Traditional Cakes: Red Velvet Cake, Chocolate Fudge Cake, Victoria Sponge, Lemon Delice and Almond Macaroons SCONES Warm Mini Plain Scones, served with Clotted Cream and Strawberry Preserve GLUTEN FREE AFTERNOON TEA £18.90 per person GLUTEN FREE SANDWICHES Sussex Ham, Egg Mayonnaise, Poached Salmon and Cream Cheese SAVOURY ITEM Mini Lamb Burger SWEET ITEM Fresh Fruit Skewers with Strawberry Dipping Sauce CAKES Gluten Free Raisin Scones, Gluten Free Chocolate Muffin, Poppy Seed Muffin Gluten Free Orange Macaroon All afternoon teas are served with your choice of: Tea from our Twinings finest selection or Coffee from the freshly made Costa range Include a glass of Prosecco for £6.50 per person Include a glass of Champagne for £8.00 per person .
    [Show full text]
  • Cutlery, Barware/ Holloware, Accessories & Chef's Knives
    Cutlery, Barware/ Holloware, Accessories & Chef’s Knives Contents Robert Welch 4 Folio 80 Cutlery .............................. 8 Cutlery .............................. 80 Ammonite ........................... 10 Whitfield ............................. 82 * Arden ................................. 12 Carolyn .............................. 83 * Ashbury .............................. 14 Logan ................................. 84 * Baguette ............................. 16 * Hartman ............................. 85 * Bergen ............................... 18 Alison ................................. 86 * Bourton .............................. 20 Bryce .................................. 87 * Bud .................................... 22 * Pirouette ............................. 87 * Contour Noir ....................... 24 * Deta ................................... 26 Hidcote .............................. 28 Varick 88 Honeybourne ...................... 30 * Cutlery .............................. 88 Iona ................................... 32 * Avery .................................. 90 * Kingham ............................. 34 * Estate ................................. 91 * Malvern .............................. 36 * Marnee............................... 92 * Norton ............................... 38 Avina .................................. 93 * Palm ................................... 40 Distressed Briar ................... 94 * Quinton .............................. 42 Fulton Vintage Copper ......... 95 * Radford .............................
    [Show full text]