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Oysters,Shrimps,Mussels
Taman Mahsuri Christmas Eve Buffet Dinner 24 and 31 Eve December 2018 Cold Presentation Seafood on Ice Prawn, NZ Mussel, Fresh Oyster, Green lips Mussels, Pacific Prawns Sauces: Cocktail, Tabasco, Lemon Wedges, Wasabi Mayo Cold Cut Smoked Salmon, Smoked Oyster, Smoked Beef Pepperoni, Beef Salami Turkey Breast, Paprika Chicken Terrine Smoked seafood counter offering an array of: Smoked trout, Salmon, Tuna, Tenggiri, Seafood Sausages, Herring Charcuteries Counter Offering an Array of: Home Made Assortment of Pate, Terrine, Assortment of Composed Salads Lamb Salad with Fennel & Mint Vinaigrette and Lemon Grass Roast turkey in pineapple boat salad with lemon honey Asparagus with Marinated Goat Cheese Grilled calamari with black bean vinaigrette & mushrooms Smoked tuna with lotus root & lemon vinaigrette Grilled Portobello and wild forest mushroom salad with basil oil New potato salad with shredded roast duck and Cumin Seed Dressing Salad of Mesclun mix Create your own Caesar Salad with dressing and condiments Sauces and Dressing Thousand Islands, Tomato Coriander, Caesar, Honey Mustard, Thai Chili, Sun dried Tomato Mayo Condiments Sun dried Tomato, Shaved Parmigianino Romano Cheese, Feta Cheese, Anchovy, Bread Crouton, Garlic Confit, Kalamata Olives, Provencal Green Olives and Lemon Wedge Apricot, Prune, Figs, Walnut, Almond Flakes, Hazelnut, Pine nuts In Shooter Glass Caesar salad with Kataifi prawn, sundried tomato, pecorino Romano and light dressing Smoked wild duck breast with berries compote Cauliflower, potato infused with white truffle -
Automatización De Un Sistema Dosificador De Cocadas
2010 Universidad de San Buenaventura Automatización de un Ingenio Sistema Dosificador Diseño Innovacion de Cocadas SPC-35 INGENIERÍA MECATRÓNICA El proyecto consiste en la automatización y construcción de un sistema dosificador de cocadas cumpliendo con todos los requerimientos de producción e higiene solicitados por la empresa PRODUCTOS RIMAR LTDA. CESAR LEONARDO BEJARANO ELADIO ANTONIO DEL CASTILLO AUTOMATIZACIÓN DE UN SISTEMA DOSIFICADOR DE COCADAS ELADIO ANTONIO DEL CASTILLO CAMACHO CESAR LEONARDO BEJARANO GONZALEZ UNIVERSIDAD DE SAN BUENAVENTURA FACULTAD DE INGENIERÍA INGENIERÍA MECATRÓNICA BOGOTÁ 2010 2 AUTOMATIZACIÓN DE UN SISTEMA DOSIFICADOR DE COCADAS ELADIO ANTONIO DEL CASTILLO CAMACHO CESAR LEONARDO BEJARANO GONZALEZ Trabajo de grado como requisito para optar al título de Ingeniero mecatrónico INGENIERO ALCY BLANCO UNIVERSIDAD DE SAN BUENAVENTURA FACULTAD DE INGENIERÍA INGENIERÍA MECATRÓNICA BOGOTÁ 2010 3 Nota de aceptación: ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ Firma del presidente del jurado ______________________________________ Firma del jurado ______________________________________ Firma del jurado Bogotá, ___de ________ de 2010. 4 Agradecimientos Primordialmente agradecer a Dios y a nuestras familias ya que con su apoyo incondicional el desarrollo de -
Día De Los Muertos K-12 Educator’S Guide
Día de los Muertos K-12 Educator’s Guide Produced by the University of New Mexico Latin American & Iberian Institute Latin American & Iberian Institute Because of the geographic location and unique cultural history of New Mexico, the University of New Mexico (UNM) has emphasized Latin American Studies since the early 1930s. In 1979, the Latin American & Iberian Institute (LAII) was founded to coordinate Latin American programs on campus. Designated a National Resource Center (NRC) by the U.S. Department of Education, the LAII offers academic degrees, supports research, provides development opportunities for faculty, and coordinates an outreach program that reaches diverse constituents. In addition to the Latin American Studies (LAS) degrees offered, the LAII supports Latin American studies in departments and professional schools across campus by awarding stu- dent fellowships and providing funds for faculty and curriculum development. The LAII’s mission is to create a stimulating environment for the production and dissemination of knowl- edge of Latin America and Iberia at UNM. We believe our goals are best pursued by efforts to build upon the insights of more than one academic discipline. In this respect, we offer interdisciplinary resources as part of our effort to work closely with the K-12 community to help integrate Latin American content mate- rials into New Mexico classrooms across grade levels and subject areas. We’re always glad to work with teachers to develop resources specific to their classrooms and students. To discuss this option, or for more comprehensive information about the LAII and its K-12 resources, contact: University of New Mexico Latin American & Iberian Institute 801 Yale Boulevard NE MSC02 1690 1 University of New Mexico Albuquerque, NM 87131 Phone: (505) 277-2961 Fax: (505) 277-5989 Email: [email protected] Web: http://laii.unm.edu *Images: Cover photograph of calavera provided courtesy of Reid Rosenberg, reprinted here under CC ©. -
Ofrenda Sugar Skulls Pan De Muerto
1 Read the text and for items 1-10, choose the correct answer. Every year on 1st and 2nd November, Mexicans celebrate Dia de los Muertos or ‘The Day of the Dead’. It is a special day 1) focused/ dedicated to celebrating the lives of family members or friends who have passed away. People believe that on Dia de los Muertos, the spirits of their deceased family members and friends can return to the 2) true/real world and visit them. Even though it sounds like a sad day, Dia de los Muertos is a big happy celebration. There are various traditions associated with this holiday such as the ofrenda, sugar skulls and pan de muerto. Ofrenda Sugar Skulls For Dia de los Sugar skulls are a special type of art or decoration that is Muertos, most common for Dia de los Muertos. Sugar, water and other families prepare 6) recipes/ingredients are used to make a white skull an altar in shape. Then brightly-coloured icing and shiny foil is used their homes, to decorate the skulls. Some skulls have a name written to honour the on them to honour a certain person. The sugar skull may dead, called an ofrenda. The ofrenda is be decorated for someone who has died and placed on an ofrenda or it may be given a table with a tablecloth on top. On the as a gift to someone who is still alive. Usually, sugar skulls are not meant to be eaten. ofrenda, people place photographs of However, you can buy types of sugar skull that are 7) safe/secure to eat. -
Id Propuesta Clase Indicacion Comentarios Registro Pais
ALIANZA DEL PACÍFICO LISTADO DE TÉRMINOS Y REGIONALISMOS ARMONIZADOS DE PRODUCTOS Y SERVICIOS ID CLASE INDICACION COMENTARIOS REGISTRO PAIS PROPUESTA 1 2 achiote [pigmento] MEXICO 2 2 axiote [pigmento] MEXICO 3 5 agua de muicle [remedio medicinal] MEXICO 4 5 agua de muitle [remedio medicinal] MEXICO 5 5 té de muicle [remedio medicinal] MEXICO 6 5 té de muitle [remedio medicinal] MEXICO 7 15 ayoyote [instrumento musical] MEXICO 8 15 chapereque [instrumento musical] MEXICO 9 15 chirimía [instrumento musical] MEXICO 10 15 huéhuetl [instrumento musical] MEXICO 11 15 quinta huapanguera [instrumento musical] MEXICO 12 15 salterio [instrumento musical] MEXICO 13 15 teponaztli [instrumento musical] MEXICO 14 15 tochacatl [instrumento musical] MEXICO 15 15 toxacatl [instrumento musical] MEXICO 16 21 chashaku [pala de bambú para té] MEXICO 17 21 comal [utensilio de cocina] MEXICO 18 21 tamalera [olla de cocción] MEXICO 19 21 tejolote [utensilio de cocina] MEXICO 20 21 temolote [utensilio de cocina] MEXICO 21 21 tortilleros [recipientes] MEXICO 23 25 guayaberas [prenda de vestir] MEXICO 24 25 huaraches [sandalias] MEXICO 25 25 huipiles [vestimenta] MEXICO 26 25 jorongo [prenda de vestir] MEXICO 28 25 sarape [prenda de vestir] MEXICO ALIANZA DEL PACÍFICO LISTADO DE TÉRMINOS Y REGIONALISMOS ARMONIZADOS DE PRODUCTOS Y SERVICIOS 29 25 sombrero de charro MEXICO 30 27 petate [esteras de palma] MEXICO 31 29 acocil no vivo [crustáceo de agua dulce] MEXICO 32 29 aguachile [crustáceos preparados] MEXICO 33 29 aporreadillo [alimento a base de carne] MEXICO -
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over -
Dine-In Menu
DINE-IN MENU STARTERS QUESO DIP reg 6.29 large 10.59 COMBINATION PLATES GUACAMOLE SALAD 7.59 served with Mexican rice & choice of beans QUESO LOCO queso dip with ground beef, guacamole & sour cream 9.59 PRESIDENTE two cheese enchiladas, chalupa, queso chip, beef taco & guacamole 12.99 ZAPATA queso chip, crispy beef taco & two cheese enchiladas 10.39 ROSITA guacamole, bean chalupa & two cheese enchiladas topped with queso 10.39 SUMMER SPECIAL guacamole, crispy beef taco, bean chalupa & queso chip – not served TEX-MEX FAVS with rice & beans 8.99 BURRITO CON QUESO loaded with 100% ground beef, smothered in queso 10.19 CANTINA NACHOS fajita chicken 11.29 | fajita beef 12.49 guacamole, sour cream and jalapeños chicken 10.99 | combo 12.19 shrimp 12.29 | ground beef 10.59 SEAFOOD FEATURES QUESADILLAS guacamole, sour cream and jalapeños served with Mexican rice & choice of beans chicken 10.99 | beef 13.19 combo 12.19 | cheese 9.49 POLLO Marisco you know it, you love it - gulf shrimp & crawfish tails, sautéed to order in our creamy white wine sauce atop a grilled chicken breast, cucumber relish 15.29 chicken taquitos guacamole, queso, jalapeños & crema 9.99 SEAFOOD ENCHILADAS two cheese enchiladas smothered in our white wine cream sauce with sautéed shrimp & crawfish tails 12.29 southwest eggrolls seasoned shredded chicken, roasted corn, yucatÁn fresh, never-frozen tilapia prepared grilled or fried, topped with marisco sauce; served spinach, black beans, cheese & with cucumber relish 17.99 bell peppers - amazon sauce 10.59 fish tacos two. fresh, never-frozen, tilapia - avocado, cabbage slaw & chipotle mayo 11.99 SHRIMP EMPANADAS fresh shrimp, cheese, poblano peppers & Mexican spices; with avocado salsa, guajillo and chipotle sauce HOUSE SPECIALTIES four 11.99 | three 9.59 | two 6.59 served with Mexican rice & choice of beans PORK TAMALEs three with guacamole. -
Tacos Regular - Tacos Topped with Lettuce, Mexican Cheese and Tomato
Dinners served with fried beans, pico de gallo, guacamole, and sour topping and Your choice of filling with soft or crisp corn tortillas or soft flour tortillas. shredded cheddar cheese. Your choice of warm corn or flour tortillas. Tacos Regular - Tacos topped with lettuce, Mexican cheese and tomato. Fajitas Stuffed - Adds melted Chihuahua cheese inside the tortilla. Traditional Carnitas $15.50 Shrimp Fajitas $18.95 Extra cheese or sour topping: $0.50 each item. Extra guacamole: $0.75 each item. Mexican style roast pork steamed to Grilled and marinated shrimp with a STUFFED perfection. compliment of sautéed Spanish onions, REGULAR Steak Fajitas $16.99 tomatoes and bell peppers. Beef, Chicken, Pork, or Bean $2.50 $2.90 Broiled and marinated strips of steak, with Steak, Chicken & Shrimp Fajitas $19.99 Meat and Bean $2.50 $2.90 sautéed Spanish onions, tomatoes, and bell Broiled and marinated steak, chicken, and Guacamole $2.99 $3.50 peppers. shrimp, sautéed Spanish onions, tomatoes, Chicken Fajitas $15.50 and bell peppers. Chorizo$2.95 $3.35 Broiled and marinated strips of chicken Vegetable Fajitas $12.95 Steak$3.10 $3.60 breast, with sautéed Spanish onions, tomatoes, The freshest seasonal vegetables sautéed in Shrimp$3.50 $3.99 and bell peppers. our fajitas marinade. 2 Steak or Chicken Fajitas Tacos $7.95 $8.95 Steak and Chicken Fajitas $16.50 Carnitas Fajita Style $17.95 Broiled and marinated strips of steak and Veggie $2.50 $3.00 chicken with sautéed Spanish onions, Traditional carnitas, marinated and served 2 Tilapia Tacos $8.95 tomatoes, and bell peppers. -
Sweetish Hill Bakery
ORDERING INFORMATION A selection of 6” and 8” cakes are available daily for walk-in customers. Please call ahead to assure availability. We require at least 24 HR notice for 10” or 1/4 sheet cakes. We require at least 48 HR notice for all larger cakes; specialty cakes indicated with an astric. Please call ahead for special requests, or email us at [email protected] STANDARD DESIGN WORK Complimentary writing is oered on all cakes. For Sweetish Hill Standard Occasion cakes we oer a selection of Baby Shower, Birthday, Christening, and Graduation designs. SWEETISH H ILL BAKERY 8” add $8.00 1/4 sheet add $15.00 10” add $10.00 1/2 sheet add $20.00 12” add $15.00 17” or full sheet add $25.00 15” add $20.00 C AKES CUSTOM DESIGN WORK Prices for custom cake designs, including logos , special drawings, 1120 WEST SIXTH STREET and portraits are quoted individually for each cake. Austin, Texas 78703 Tel 512-472-1347 Monday - Saturday 6:30 am - 7 pm, Sunday 6:30 am - 3 pm, WEDDING CAKES 98 SAN JACINTO BLVD We can create a beautiful custom design for your special day. STE. 170 Please call 512- 472-1347 and speak with our Wedding Cake Specialist. Austin, Texas 78701 Tel 512-472-2411 Monday - Friday 7:30 am - 3 pm, www .sweet i s hhill.co m JUNE 2014 CLASSICS Price List “A” PRICING INFORMATION PENN S YLVANIA DUTCH CHOCOLATE Rich dark chocolate cake with rich chocolate fudge icing. ROUND CAKES ITALIAN CREAM CAKE A southern cake with walnuts, coconut & cream cheese icing. -
(773) 847-9755 We Deliver! Catering for All Occasions
om nt.c ura esta DIN nter E IN • acalie CARRY OUT • www.tierr Catering For All Occasions (773) 847-9755 4070 S. Archer Ave. • Chicago, IL 60632 @TierraCalienteRestaurant @tierracalchi @tierracalientechi email: [email protected] We Deliver! DESAYUNOS / BREAKFAST ALL BREAKFAST SERVED WITH RICE, BEANS, POTATOES AND HANDMADE TORTILLAS. HUEVOS DIVORCIADOS ................................................................................ $ 6.95 Two sunny side eggs, one served in green sauce, other in red sauce. 2 HUEVOS ........................................................................................................ $ 7.95 Two eggs served sunny side up or scrambled with a side of bacon or jerky. HUEVOS RANCHEROS.................................................................................... $ 7.95 Two over easy eggs over fried tortillas topped with our house ranchero Sauce. HUEVOS ALA MEXICANA ............................................................................. $ 7.95 Scrambled eggs with grill onion, tomato and jalapenos. HUEVOS REVUELTOS .................................................................................... $ 7.95 Two scrambled eggs with choice of chorizo, ham, hot dog sausage or bacon. H uevo OMELET VEGETARIANO ............................................................................... $ 7.95 s Rancheros Mushrooms, spinach, bell pepper, onions and tomato (salsa ranchera optional). ASADA Y HUEVOS ......................................................................................... $10.95 -
September 2021 Menu – Fabens High School
The picture can't be displayed. SEPTEMBER 2021 MENU – FABENS HIGH SCHOOL Breakfast Breakfast Breakfast Mini Pancakes Been & cheese burrito Pop Tart Lunch Lunch Lunch Pulled Pork on hoagie Picadillo w/tortilla Chicken Patty Sandwich Pickle Spears Fideo Celery Sticks Ranch Style Beans Seasoned Corn Seasoned Corn Lettuce & Tomato Chips Pinto Beans (mayo & ranch dressing) Breakfast Breakfast Breakfast Breakfast Yogurt Papas a la Mexicana burrito Breakfast Pizza Honey Buns Labor Day Holiday Nutri-Grain Bar Lunch Lunch Lunch No School Lunch Breaded Beef Fingers Beefaroni Pepperoni Pizza Corn Dog (mustard/ketchup) Mashed Potatoes w/gravy Mixed Vegetables Steamed Carrots Seasoned Corn Savory Green Beans Cucumber sticks w/tajin Garden Salad w/tomato Broccoli Wheat roll Wheat Roll (ranch dressing) Breakfast Breakfast Breakfast Breakfast Breakfast Pop Tart Marranito Pastry Potato w/chorizo burrito Mini pancakes & Sausage Menudo w/fixings/francesito Lunch Lunch National Cheeseburger Day Lunch 2nd option Assorted Cereal Baked Chicken (bbq sauce) Chicken Nuggets (BBQ sauce) Meat Tacos (salsa) Lunch Lunch Cheeseburger (mayo/ketchup) Garden salad (ranch dressing) Tator Tots Pinto Beans Dori-Nachos w/cheese Baked Fries Green Beans Lettuce/Tomato Lettuce & tomato Seasoned corn Lettuce & tomato Steamed Carrots Daily Breakfast Options: Wheat Roll Wheat roll Pinto Beans Fruit or juice & milk variety Breakfast Breakfast Breakfast Breakfast Breakfast (1% white, FF flavored) Egg & Chorizo burrito or Banana Loaf French Toast Sticks Cinnamon Roll Oatmeal Bar Lunch -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.