DOCSLIB.ORG

Esa Standard Document

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Esa Standard Document M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan .................................................................... 1 1.1.1.1 Approach ....................................................................................................... 1 1.1.1.2 Critical points ................................................................................................ 2 1.1.2 Tests ...................................................................................................................... 2 1.1.3 Evaluation .............................................................................................................. 2 2 Nutritional evaluation of MELiSSA Menu ..................................................................... 3 2.1 Introduction ............................................................................................................. 3 2.2 Menus MELiSSA ..................................................................................................... 3 2.2.1 Description of the menu ........................................................................................ 3 2.3 Discussion of results .............................................................................................. 12 2.3.1 Energy ................................................................................................................. 12 2.3.2 Protein ................................................................................................................. 13 2.3.3 Indisensable amino acids ..................................................................................... 13 2.3.4 Histidine .............................................................................................................. 14 2.3.5 Isoleucine ............................................................................................................ 15 2.3.6 Leucine ................................................................................................................ 15 2.3.7 Lysine .................................................................................................................. 15 2.3.8 Methionine .......................................................................................................... 15 2.3.9 Phenylalanine and Tyrosine ................................................................................ 15 2.3.10 Threonine ........................................................................................................ 15 2.3.11 Tryptophane .................................................................................................... 15 2.3.12 Valine .............................................................................................................. 15 2.3.13 Total Indispensable amino acids ..................................................................... 15 2.3.14 Carbohydrates .................................................................................................. 15 2.3.15 Added Sugar .................................................................................................... 16 2.3.16 Total fibre ........................................................................................................ 16 2.3.17 Fat .................................................................................................................... 16 2.3.18 Fatty acids ....................................................................................................... 16 2.3.19 Fluid ................................................................................................................ 17 2.3.20 Calcium ........................................................................................................... 17 2.3.21 Phosphorus ...................................................................................................... 17 2.3.22 Magnesium ...................................................................................................... 17 2.3.23 Sodium ............................................................................................................ 17 2.3.24 Chloride ........................................................................................................... 18 2.3.25 Potassium ........................................................................................................ 18 2.3.26 Iron .................................................................................................................. 18 MELiSSA Technical Note 2.3.27 Copper ............................................................................................................. 19 2.3.28 Manganese ....................................................................................................... 19 2.3.29 Fluoride ........................................................................................................... 19 2.3.30 Zinc .................................................................................................................. 19 2.3.31 Selenium .......................................................................................................... 20 2.3.32 Iodine ............................................................................................................... 20 2.3.33 Chromium ........................................................................................................ 20 2.3.34 Molybdene ....................................................................................................... 20 2.3.35 Vitamin A (includes provitamin A carotenoids) ............................................. 20 2.3.36 Vitamin D (calciferol) ..................................................................................... 21 2.3.37 Vitamin E (a-tocopherol) ................................................................................ 21 2.3.38 Vitamin K ........................................................................................................ 21 2.3.39 Vitamin C (ascorbic acid, dehydroascorbic acid) ........................................... 21 2.3.40 Vitamin B12 (cobalamin) ................................................................................ 22 2.3.41 Vitamin B6 (pyridoxal, pyridoxine, pyridoxamine, 5'-phosphates (PLP, PNP, PMP) 22 2.3.42 Thiamin (B1; aneurine) ................................................................................... 22 2.3.43 Riboflavin (B2) ............................................................................................... 22 2.3.44 Folate ............................................................................................................... 22 2.3.45 Niacin .............................................................................................................. 22 2.3.46 Biotin ............................................................................................................... 23 2.3.47 Pantothenic Acid ............................................................................................. 23 2.3.48 Choline ............................................................................................................ 23 2.3.49 Arsenic ............................................................................................................ 23 2.3.50 Boron ............................................................................................................... 23 2.3.51 Nickel .............................................................................................................. 23 2.3.52 Silicon .............................................................................................................. 23 2.3.53 Vanadium ........................................................................................................ 23 2.3.54 Inorganic sulphate ........................................................................................... 24 2.4 Selection and development of recipes .................................................................. 24 3 Tasting ...........................................................................................................................
Load more

Recommended publications
  • Lancaster Country Club
    Lancaster February 2015 Country Club Inside this issue: President’s Message 2 Manager’s Notes Membership News 3 Spring Golf Offer Food and Beverage Articles 4 Women’s Association News Catering Corner 5 Member Rewards Italian Buffet Night 6 February Sunday Brunch Valentine’s Day Dinner 7 Steak Night Buffet 8 Pub Night Buffet Winterfest Event 9 March Sunday Brunches 10 St. Patrick’s Martini Night 11 FEBRUARY HOURS OF OPERATION Brunch with the Bunny 12 Business Office Hours: Monday - Friday 8:00 am - 4:30 pm Member Advertising 13-15 Grillroom Hours: February & March Calendars 15-16 Club Re-opens Thursday, February 12, 2015 MONDAY - WEDNESDAY: Club Closed THURSDAYS: 11am - 8pm, serving Lunch & Themed Dinner Buffet Staff and Phone Extensions FRIDAYS: 11:00 am - 8:00 pm, serving Lunch & Dinner Club House (716) 684 - 3700 SATURDAYS: 4:00 - 8:00 pm, serving Dinner only SUNDAYS: 10:00 am - 2:00 pm, serving Brunch only Director of Catering Lisa Alessi ext. 13 Office Manager Lisa Buseck ext. 12 MARCH HOURS OF OPERATION GeneralManager MarkMaier ext.11 Office & Reservations Judy Jacobi ext. 10 Grillroom Hours: Main Bar Paul Adamczak ext. 28 MONDAY - WEDNESDAY Club Closed THURSDAYS: 11:00 am - 8:00 pm, Lunch & Dinner Grillroom Scott Schuldes ext. 21 FRIDAYS: 11:00 am - 9:00 pm, Lunch & Dinner Executive Chef Richard Obarka ext. 29 SATURDAYS: 9:00 am - 8:00 pm, Bkfst, Lunch & Dinner Grounds Super: Gary Powers 684-3725 SUNDAYS 1st & 8th: 10:00 am - 2:00 pm, Brunch only ProShop/TeeTimes (716) 683-1854 ext.22 SUNDAY 15th & 22nd: 9:00 am - 8:00 pm, Bkfst, Lunch & Dinner Head Golf Professional Mike Dziabo SUNDAY 29th: 11:00 am - 8:00 pm, Bunny Brunch & Dinner Asst.
    [Show full text]
  • Hellozagreb5.Pdf
    v ro e H s B o Šilobodov a u r a b a v h Put o h a r r t n e e o i k ć k v T T c e c a i a i c k Kozarčeve k Dvor. v v W W a a a Srebrnjak e l Stube l St. ć č Krležin Gvozd č i i s ć Gajdekova e k Vinogradska Ilirski e Vinkovićeva a v Č M j trg M l a a a Zamen. v č o e Kozarčeva ć k G stube o Zelengaj NovaVes m Vončinina v Zajčeva Weberova a Dubravkin Put r ić M e V v Mikloušić. Degen. Iv i B a Hercegovačka e k Istarska Zv k u ab on ov st. l on ar . ić iće Višnjica . e va v Šalata a Kuhačeva Franje Dursta Vladimira Nazora Kožarska Opatička Petrova ulica Novakova Demetrova Voćarska Višnjičke Ribnjak Voćarsko Domjanićeva stube naselje Voćarska Kaptol M. Slavenske Lobmay. Ivana Kukuljevića Zamenhoova Mletač. Radićeva T The closest and most charming Radnički Dol Posil. stube k v Kosirnikova a escape from Zagreb’s cityŠrapčeva noise e Jadranska stube Tuškanac l ć Tuškanac Opatovina č i i is Samobor - most joyful during v ć e e Bučarova Jurkovićeva J. Galjufa j j Markov v the famous Samobor Carnival i i BUS r r trg a Ivana Gorana Kovačića Visoka d d andJ. Gotovca widely known for the cream Bosanska Kamenita n n Buntićeva Matoševa A A Park cake called kremšnita. Maybe Jezuitski P Pantovčak Ribnjak Kamaufova you will have to wait in line to a trg v Streljačka Petrova ulica get it - many people arrive on l Vončinina i Jorgov.
    [Show full text]
  • Expanded GUIDE-CREATE June 2020
    Venice and Its Lagoon A San Antonio Christmas Sample the splendid art treasures Joseph joins the locals and visitors of Venice, explore its backstreet to celebrate the season along San wonders and cruise its lagoon. Antonio's famous river walk. 11:30pm Best of the Joy of 11pm Rick Steves' Europe Painting European Travel Skills, Part I Bridge to Autumn Practical advice on how to have a An American treasure, the covered fun, affordable and culturally bridge, is a perfect subject for broadening trip to Europe is given. WSKG-DT3 today's Bob Ross painting. 11:30pm Best of the Joy of 12am Moveable Feast with Fine Painting June 2020 Cooking Trail's End Dijon, France Bob Ross paints a cloudy sky, a expanded listings Escargot bonbons and Burgundy dense forest, leafless liner-brush roast chicken and classic escargots trees and a surprise at the end! and quinoa are served. 12am Moveable Feast with Fine 1 Monday 12:30am America's Test Kitchen Cooking 8pm America's Test Kitchen from from Cook's Illustrated Seattle, Washington Cook's Illustrated Grown Up Comfort Classics Steamed mussels and a spiced Grown Up Comfort Classics Bridget Lancaster and Julia Collin mussel and saffron soup is followed Bridget Lancaster and Julia Collin Davison unlock the secrets to by grilled whole salmon. Davison unlock the secrets to simple stovetop macaroni and 12:30am In Julia's Kitchen with simple stovetop macaroni and cheese. Master Chefs cheese. 2 Tuesday Zarela Martinez 8:30pm Moveable Feast with Fine Tamales with mole verde are Cooking 8pm In Julia's Kitchen with Master Chefs prepared using corn flour, lard, corn Dijon, France husks, herbs and tomatillos.
    [Show full text]
  • Kaiser Permanente
    KAISER What’s in Your Lunch? PERMANENTE Nutrition Information Portion Size Saturated Trans Fat Cholesterol Sodium Carbohydrates Protein Portion Size Saturated Trans Fat Cholesterol Sodium Carbohydrates Protein Portion Size Saturated Trans Fat Cholesterol Sodium Carbohydrates Protein Calories Fat (g) Calories Fat (g) Calories Fat (g) (oz) Fat (g) (g) (mg) (mg) (g) (g) (oz) Fat (g) (g) (mg) (mg) (g) (g) (oz) Fat (g) (g) (mg) (mg) (g) (g) Entrées Sandwiches Snacks Baked Cod 4.3 115 2.8 0.5 0.6 49 62 1 20 Bacon Cheeseburger 1 each 483 27.3 10.9 1.0 105 916 23 34 Apple 1 Piece 95 0.3 0.1 0.0 0 2 25 0 Baked Cod Bella Vista 3 oz 146 4.5 0.8 1.0 42 374 3 21 BLT Sandwich 1 each 591 45.5 14.4 0.0 64 1156 17 29 Apple with Caramel Dip 6 oz 195 4.3 3.3 0.0 4 62 39 1 Baked Cod Vera Cruz 8.7oz 322 15.8 4.0 1.1 72 591 14 29 Buffalo Chicken Sandwich 1 each 260 3.6 0.9 0.0 66 1900 24 31 Baby Carrots 2 oz 27 0.0 0.0 0.0 0 30 6 1 Baked Cod with Lemon 4.2 oz 145 4.5 0.8 1.0 42 81 4 21 Cheese Burger 1 each 513 27.6 11.3 1.4 120 750 26 38 Banana 1 Piece 105 0.4 0.1 0.0 0 1 27 1 Beef & Bean Chili 11.1 302 15.4 4.5 0.0 65 94 16 25 Cheeseburger Deluxe Platter 1 each 607 37.2 12.3 3.0 83 620 39 30 Chocolate Chip 1 each/3oz 370 17.0 9.0 0.0 25 280 53 4 Beef and Vegetable Stew 1 cup 773 26.2 8.3 1.8 181 1629 55 78 Chicken Salad 1/2 cup 250 20.0 4.0 -- 55 600 9 10 Chocolate Chip Walnut 1 each/2oz 260 13.0 6.0 0.0 15 170 33 3 Beef Burgundy 1/2 cup 174 8.2 2.4 0.9 44 532 6 18 Chicken Salad Sandwich 1 each 338 22.0 2.9 0.0 29 448 27 11 Cinnamon Roll 2.75" square 223
    [Show full text]
  • Temptations CATALOG 2018/19 Italian Desserts THAT STARTED with a BICYCLE in 1946 a Passion for Pastry IS OUR FAMILY LEGACY
    Sweet Temptations CATALOG 2018/19 Italian desserts THAT STARTED WITH A BICYCLE IN 1946 A passion for pastry IS OUR FAMILY LEGACY 1946 1959 1972 BEYOND THE A NEW LARGER THE STORY BEGINS CITY OF MILAN FACILITY Our story begins with a bicycle in In time, Bindi was able to The Bindi operation moved from 1946, in the city of Milan, Italy. satisfy those who demanded a small workshop to a large plant Attilio Bindi, Tuscan restaurateur and craved his creations allowing for increased production and founder of the company, throughout the rest of Italy. and for the first time – cold chain driven by his passion for sweets, distribution. The new facility allows opened his original “Pasticceria” for the product range to broaden on Via Larga. and the first Bindi tiramisu is produced. The Bindi logo and tag line debuts. “Fantasia nel Dessert,” which translates to “Creativity in Dessert,” represents the company’s expanded horizons. 1990 2001 2018 BINDI LANDS PRODUCTION THE HISTORY IN THE USA IN THE USA CONTINUES Bindi began importing Bindi opens its first Today, over half a century later, the and distributing its line of production plant in the USA. Bindi family still runs the business. products in the USA. The 56,000 sq. ft. plant is Bindi is known and appreciated located in Belleville, NJ. worldwide for its wide array of high quality desserts. Attilio Bindi, Romano’s son, is guiding the subsidiary in the US, spreading the family heritage, the passion for pastries and guaranteeing the very same consistency that makes a Bindi dessert unique everywhere.
    [Show full text]
  • Trip Itinerary
    Irish Adventure Join us for an unforge-able trip to the legendary island naon of Ireland! Spend each night in the vibrant capital of Dublin with its history, culture and sights like Trinity College, Abbey Theatre, the Guinness Storehouse, Old Jameson Disllery and Temple Bar. Journeys to the impressive Cliffs of Moher and then to the beauful seaside town of Galway. Nighme is for enjoying the tradional Irish pub and a pint of Guinness. Country: Ireland Located: An island naon to the northwest of connental Europe with the Atlanc Ocean to the west. To its east is the island of Great Britain, from which it is separated by the Irish Sea. Languages: Irish, English Currency: Euro Typical Cuisine: Irish stew, bacon and cabbage, potato, boxty, black pudding, coddle, colcannon and of course very famous for its beer, in parcular its most famous stout variety, Guinness. Must see: Guinness Store House, Kilmainham Gaol, St. Patrick’s cathedral, Dublin Castle, Cliffs of Moher, Galway Cathedral, Quay Street. DEPARTURE TIMES DEPARTURE CITIES Thursday Fly in - meet the group at Arrival on your own. destination Check in - 3pm Sunday Departure on your own WWW.EUROADVENTURES.COM What’s included Packing tips - 3 nights accommodaons In Dublin - Passport - Good walking shoes - 3 breakfasts - One set of nicer clothes if interested in going - walking tour of Dublin out to a club at night - Guinness museum and factory (includes 1 pint - Money (debit/credit card) at Guinness Gravity Bar) - Day trip to the Cliffs of Moher, The Burren & Limerick City - Euroadventures trip leader - During St. Patrick’s weekend, walking tour & Guinness factory visit not included What’s not included - transportation to Dublin & back - lunch & dinner - museums - gis/personal expenses Where we stay 3 nights in a centrally located hostel in Dublin.
    [Show full text]
  • PASTRY Retail Product List Year 2020
    2020 PASTRY Retail Product List Year 2020 www.euraco.com.sg Prices are subject to changes without prior notice Prices are subjected to prevailing GST Please contact Jia Jia Tel : 6276 5433 Fax: 6276 2978 for any orders Email: [email protected] ; [email protected] PASTRY PRODUCTS AVAILABLE EX-STOCK INDEX OF PRODUCTS PAGE VALRHONA 5 - 24 French Chocolate Couvertures Vintage & Aromatised Couvertures / Chocolate Glaze & Other Products Structura Ready-To-Garnish Shells / Truffle Shell Retail Line / Vintage Chocolate / Gastromomie Range / Assorted Pralines HEFTI 25 Pastry Tartlette Shells ALIPRO 26 Fruit Glazing Gels / Oven-Proof Marmalades / Fruit Filling / Snow Powder GELINA 26 Ice Cream & Sherbert Powder SABATON 27 Chestnut & Candied Fruits DGF 28 - 31 Industrial Chocolate Couverture / Decoration & Coating Almond & Baking Paste / Custard Cream / Fruits Glazing Gels Technical Sugar / Corn Syrup / Canned Fruits / MISC DAWN / CAULLET / PELLORCE & JULIEN 32 Fruit & Glazing Gels / Icings Fruit Paste SEVAROME 33 Flavouring Paste / Compound Stabilizer MARIVANI / PROVA 33 Vanilla Bean / Vanilla Extract Concentrated / Pistachio Nuts JUPE / POWDER COLLECTION 34 Concentrated Flavouring Paste / Tea Powder For Bakery & Pastry FABBRI 35 - 40 Gelato Powder / Paste / Marbling / Topping BROVER 41 Fruits In Tin CANE SUGAR AND MISCELLANEOUS 42 - 46 La Perruche Deroche Louis Francois DECO RELIEF 47 - 51 Deco & Sugar Works Décor Powder PAVONI 52 Velvet Dolce Spray CHEF RUBBER 52 Décor Powder VALRHONA 53 Signature Gold Silver Powders and Sprinkles PASTRY
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese
    [Show full text]
  • 2018/19 MENU Thinking Global Supporting Local
    2018/19 MENU thinking global supporting local The RBC Place London team is committed to supporting our neighbours, our local farmers and our community by SOURCING SEASONAL, REGIONAL AND SUSTAINABLE INGREDIENTS. We work with suppliers who are committed to purchasing INGREDIENTS FROM A 100 MILE RADIUS, reducing our carbon footprint while supporting local food systems. We are LEADERS IN LONDON when it comes to preparation, plating and servicing. We reduce waste by limiting disposable items. We donate surplus food to local charitable organizations. We operate an extensive waste management system. Local food is TASTIER, HEALTHIER and SUPPORTS OUR ECONOMY. It’s not only the SMART thing to do, it is the RIGHT THING TO DO. We are committed to buying LOCAL FIRST. Our talented culinary team can turn many of your menu selections into vegan, vegetarian, gluten free or lactose free dishes. Ask your Event Planner for more information. Use the symbols below to identify options that already respond to some of the most common dietary concerns. vegan gluten free food and beverage charges are subject to all applicable taxes and a 16% administrative fee. breakfast thinking global supporting local The RBC Place London team is committed to supporting our neighbours, our local farmers and our community by SOURCING SEASONAL, REGIONAL AND SUSTAINABLE INGREDIENTS. We work with suppliers who are committed to purchasing INGREDIENTS FROM A 100 MILE RADIUS, reducing our carbon footprint while supporting local food systems. We are LEADERS IN LONDON when it comes to preparation, plating and servicing. We reduce waste by limiting disposable items. We donate surplus food to local charitable organizations.
    [Show full text]
  • Wild Boar on the Kitchen Floor
    Table of Contents Beverages.................................................................................... 5 Breads, Cereals, and Carbohydrates ........................................ 12 Cakes, Cookies, Bars, Frosting, and Candies ........................... 36 Desserts..................................................................................... 67 Jam ............................................................................................ 97 Meats, Poultry, Fish, and Main Dishes .................................... 103 Mexican Food Lovers’ Survival Information............................. 135 Yogurt and Milk Productions.................................................... 143 Snacks ..................................................................................... 148 Sauces and Condiments.......................................................... 152 Soup, Salad, and Sandwiches................................................. 159 Vegetables ............................................................................... 179 Tropical Living Tips .................................................................. 193 © SIL International 1991 Wild Boar on the Kitchen Floor by Harriet Hill and friends Villagers are so hospitable! Did you ever receive a gift of fresh game? Large, furry, and on your kitchen floor? How about live chickens passed to you feet first in the course of a friendly visit? Cooking in West Africa presents certain challenges and allows for many discoveries, creations, and unique pleasures. This cookbook
    [Show full text]
  • Sole a La Walewska in Spring a New Take on an Escoffier Classic
    SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska.
    [Show full text]
  • Pepper Pike Civic League Cookbook
    “Egg Sandwich”—a breakfast sandwich Author: Cathy Hwang Skill level: Easy Cuisine: American Course: Breakfast Growing up we would have a breakfast treat that our family called an “Egg Sandwich”. My Uncle George, who grew up in Latvia and lived in Buffalo NY, taught us how to make it. I’m not sure where he got the recipe but it’s delicious. When I make it I think of him and if he were still here I’m sure he would be happy I’m sharing it with you. The ingredients are simple: buttered bread, fried bologna, fried egg, American cheese, and pickles. You say pickles on a breakfast sandwich? Yes, trust me, it works :) You can easily scale this recipe up or down depending on how many mouths you’re feeding. Ingredients for 1 Breakfast Sandwich: 2 slices of bread 1 egg 1 slice of bologna 1 slice American Cheese ½ pickle (sliced) or pre-sliced pickles 2 pats of butter (for buttering bread) ½ tbsp or less vegetable oil (for frying egg) Instructions: 1. Heat a medium non-stick pan over medium heat. Shave off thin slices of butter and place in pan to melt (~2 pats for 2 pieces, you can adjust on how buttery you like your bread). Add 2 slices of bread coating one side with melted butter. Allow to toast ~30 seconds. Flip and toast briefly on the non-buttered side (30 seconds) then flip back over to buttered side down. Turn off heat (or on low) but keep bread on pan (this will help cheese melt later and keep sandwich warm:)) 2.
    [Show full text]