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Faculty Senate Newsletter, May 2016 Louisiana State University and Agricultural & Mechanical College
Louisiana State University LSU Digital Commons Newsletter Faculty Senate 5-2016 Faculty Senate Newsletter, May 2016 Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: http://digitalcommons.lsu.edu/senate-pubs Recommended Citation Louisiana State University and Agricultural & Mechanical College, "Faculty Senate Newsletter, May 2016" (2016). Newsletter. Paper 49. http://digitalcommons.lsu.edu/senate-pubs/49 This Article is brought to you for free and open access by the Faculty Senate at LSU Digital Commons. It has been accepted for inclusion in Newsletter by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. Volume 7, Issue 7 May 15, 2016 TABLE OF CONTENTS President’s Column…..…………..………………………...………...1 With every change of regime comes a predictable if welcome discussion of the Higher Education Headliner; Faculty Benefits Experts to probe structure of higher education. In Louisiana, with its four systems and its Board of TIAA-CREF Servicing Fees …………………………………………2 Regents, this “conversation,” as administrators like to call it, usually centers on either King mounts National Campaign for Newsletter Position in Higher the rearrangement of campuses or the consolidation of administrative units or the Education Funding; YMCA Attack on Pro-College Sales Tax reduction of overhead. Occasionally, the more optimistic among us hope that, during Shows Rift in Charity Community; Louisiana Sweeps AAUP regime turnover, the membership of management boards might change (with the National Elections; AAUP Union on Winning Streak ……………..3 good effect of allowing current board members to resume their proper role, that of A.G.’s Corner ……………………………………………………...….4 wealthy heirs ironically professing the gospel of the self-made man). -
Degree Applicable Glendale Community College October, 2008
Degree Applicable Glendale Community College October, 2008 COURSE OUTLINE Culinary Arts 224 Advanced Baking and Pastry Arts I. Catalog Statement Culinary Arts 224 focuses on advanced aspects of baking and pastry for retail pastry shops, hotels, restaurants and catering operations. Students will apply advanced techniques through practical laboratory experience in high-quality pastry production. The focus will be on European-style products, including laminated dough, pastries, cakes, petit fours, fancy desserts, confections, tortes, mousses, chocolate, and confections. Decoration is strongly emphasized. Units – 5.0 Lecture - 3.0 hours Laboratory - 6.0 hours (Faculty Laboratory Hours 6.0 + Student Laboratory Hours 0.0 = 6.0 Total Laboratory Hours) Prerequisite: Culinary Arts 124 or equivalent. II. Course Entry Expectations Skill Level Ranges: Reading 5; Writing 5; Listening/Speaking 5; Math 3 Prior to enrolling in the course, the student should be able to: 1. recognize and operate bakery equipment; 2 describe the proper utilization of raw material used in various baking process and products; 3. produce quick breads, fried goods, custards and creams; 4. explain and demonstrate proper production methods relating to short dough varieties; 5. explain and demonstrate the proper methods of various cookie preparations; 6. produce basic dessert sauces; 7. produce pastry, pie and tarts; 8. produce frozen desserts. Culinary Arts 224 Page 2 III. Course Exit Standards Upon successful completion of the required coursework, the student will be able to: 1. recognize puff pastry dough categories and methods of introducing fat to dough; 2. identify leavening agents of puff pastry and Danish dough; 3. identify three categories of sponge cake and their ingredient ratios, mixing methods and preparation; 4. -
Food & Beverage
FOOD & BEVERAGE Dear guest, It is our intention to make the time you spend with us enjoyable and memorable. We offer international cuisine with focus on fresh seasonal products. To create an unforgettable event I designed a wide range of both classic and modern options, buffets and packages. Each occasion is important and demands our special attention. Please feel free to contact me - together we will create culinary delights tailor-made for you. My team and I look forward to welcoming you. Executive Chef Daniela Hinterberger CONTENTS BREAKFAST COFFEE BREAKS LUNCH & DINNER BUFFETS LUNCH & DINNER MENUES Continental Breakfast Welcome Coffee Sandwich Break Menu Navigator English Breakfast Mid Morning Coffee Breaks Roll-in Working Buffets 3-Course Menues Breakfast at Hilton Afternoon Coffe Breaks Light und Fingerfood-Buffets 4-Course Menues Breakfast Boxes Executive Chef‘s Signature Coffe Breaks Lunch & Dinner Buffets Executive Chef‘s Signature Menues Theme Buffets Gala Dinner Menus SPECIAL OPTIONS COCKTAIL MENUES BEVERAGE OPTIONS OPEN BARS Lunch Boxes Cocktail Packages Beverage Package 1 Open Bar 1 Healthy Options À-la-Carte-Choice Beverage Package 2 Open Bar 2 Dietary Options Beverage Package 3 Open Bar 3 Wine List Breakfast Coffe Breaks Lunch & Dinner Buffets Lunch & Dinner Menus Special Options Cocktail Menus Beverage Options Open Bars Nutrition Tips BREAKFAST Home Rightly acknowledged as the most important meal of the day; here at Hilton we take our breakfast offering seriously. Breakfast is no longer just a functional meal, it is now an occasion on its own. We understand that the right start to the day is imperative to ensure maximum performance and with this in mind we offer you a selection of ways to enjoy breakfast, each designed to offer something for differing needs and differing tastes. -
Creating Happiness Das Unternehmen Dawn Foods
Sortiment 2016 Feine Backwaren gültig ab Februar 2016 Creating happiness Das Unternehmen Dawn Foods 2 Familienunternehmen seit 1920 Das heute in dritter Generation geführte Familienunternehmen Dawn Foods blickt zurück auf eine lange Tradition. Im Jahre 1920 riefen zwei Bäcker einer kleinen Donut-Bäckerei in Jackson, Michigan, Amerikas erste Herstellung von Backmischungen ins Leben: die Dawn Donut Company. Dem Bäckerhandwerk zu Ehren benannte die Inhaberfamilie Jones ihr Unternehmen nach der Tageszeit, zu der der Bäcker seine tägliche Arbeit beginnt, Dawn (dt. Morgendämmerung). Die Welt von Dawn Was folgte, waren Jahrzehnte der weltweiten Expansion und Innovation. Dawn Foods ist heute einer der führenden internationalen Anbieter für feine Backwaren. Jeden Tag produzieren und vertreiben wir auf allen Kontinenten Zutaten für süße Gebäcke sowie original amerikanische Gebäckspezialitäten. Der Stammsitz unseres Unternehmens befindet sich in Jackson, Michigan (USA). Dawn Foods verfügt über Fertigungsstätten und Vertriebsstandorte in den USA, Kanada, Mexiko und Europa. Die Unternehmenszentrale von Dawn Foods Europe befindet sich in Amsterdam, Niederlande. Dank unseres internationalen Unternehmensnetzwerks sind wir Experten für authentische Rezepturen und aktuelle Trendideen. Unsere Mission und Vision Unser Ziel ist es, der beste Partner sowohl für das Bäckereihandwerk als auch für industrielle Backwarenhersteller und Unternehmen der Food-Service-Branche zu sein. Dieses Ziel treibt uns an, uns täglich weiter zu verbessern. Vier Versprechen für unsere Kunden: 1 Bester Geschmack Wir versprechen: Wir sind Experten für authentische Rezepturen • Authentische Rezepturen von lokal bis international und weltweit auf der Suche nach dem • Vielseitige Anwendungsideen von besten Geschmack für feine Backwaren. traditionell bis modern • Ein auf Konsumententrends ausgerichtetes Sortiment 2 Zutaten bester Qualität Wir versprechen: Wir verwenden nur die besten Zutaten • Hohe Qualitätsstandards für unsere Rohstoff e für ein perfektes Backergebnis. -
Names of Cakes
NAMES OF CAKES Armina BERCEANU, MA student University of Craiova Abstract The proper names analyzed in this paper provide additional information on the appearance, shape, content of the product associated with a trade name. As related to the current reality, trade names have become key elements of the marketing strategy, with a strong influence on language. In the case of confectionery and pastry products, the intention of the sender (the supplier) is to raise the interest of the receiver by simple, concise, clearly expressed words, showing the quality, the basic ingredients and the origin of the food. These elements determine the success of the product on the market and its recognition by means of the advertising discourse. Key-words: anthroponyms, toponyms, trade name, culinary names, vocabulary Résumé Les noms propres analysés dans ce travail apportent des informations supplémentaires sur l’aspect, la forme et le contenu du produit associé à un nom commercial. Rapp ortés à la réalité contemporaine, les noms commerciaux sont devenus des éléments -clés de la stratégie de marketing, ayant une grande influence sur le langage. Dans le cas des produits de confiserie et de pâtisserie, l’intention de l’émetteur (le fournisseur) est de susciter l’intérêt du récepteur par des mots simples, concis, clairement exprimés, qui présentent la qualité, les ingrédients de base et l’origine des aliments. Ces éléments déterminent le succès du produit sur le marché et sa consécration à trav ers le discours publicitaire. Mots-clés: anthroponymes , toponymes , nom commercial, noms culinaires, lexique 1. Introduction Over the years, society has faced certain unprecedented transformations which, in one way or another, have affected or changed our perception of the world. -
KESSKO Chocobany Dark Item No
KESSKO Chocobany The modern cream for filling and coating. Available in dark and white varieties. Boasts a glossy shine and a creamy consistency. Ideal for coating, filling and garnishing long-lasting baked products, desserts, creme and cream slices, and much more. Ready to use and freezable. Chocobany_GB_4sA4__0318.indd 1 21.03.18 06:54 Varieties KESSKO Chocobany dark Item no. 16195 All varieties come in a convenient and economical KESSKO Chocobany white Item no. 16196 6.25 kg bucket. Process Basic recipe for filling creme For coating: Heat the KESSKO Chocobany slightly (40 °C) KESSKO Chocobany 1,000 g 1,000 g For filling: Beat the KESSKO Chocobany with Creme margarine 1,000 g - butter or creme margarine for 8-10 Butter - 1,000 g min., then add the water gradually. Add KESSKO pastes or flavourings if Water 200 g 100 g desired. Coffee crescents and almond bites Scoop out KESSKO Marzipan Macaroon Mass MMB straight from the bucket using an ice cream scoop (e.g. 1/30 = approx. 50 g), roll it in KESSKO Almonds, flaked, and place it lengthways or in the shape of a crescent on a baking tray lined with baking paper. Baking temperature: 200 °C in a regular oven Baking time: 15-18 min. Flue open Bake with the baking tray in a second baking tray if necessary. Once your croissants or almond bites have cooled, dip the ends in warm KESSKO Chocobany and Cake pops drizzle them. Dice a sponge base (made using KESSKO FF for Sponge Cake) and transfer the pieces to a bowl. -
UCC Cake Challenge #THINKGERMAN DAYS 2020
You are invited! UCC Cake Challenge #THINKGERMAN DAYS 2020 Mandelhörnchen, Marmorkuchen, Donauwelle, Schwarzwälderkirschtorte? Never heard of them? Time to get your learn on and join our VIRTUAL GERMAN BAKING challenge! If you have heard of these delicious German goodies, or, even better, have tried them before, get baking right away!! This goes challenge goes out to all UCC students and other lovers of German cakes, cookies and pastries! Don’t worry if you are not good at baking, just have fun, join the challenge, bake, post a picture, a video or other documentation of your cake ! And don’t forget to return the favour and nominate someone else! UCC Cake Challenge #THINKGERMAN DAYS 2020 STEP 1: Read the recipe STEP 2: Bake and decorate! STEP 3: Take photos or video STEP 4: Post on social media STEP 5: Tag someone and nominate them to do the cake challenge Use our hashtags when you post: #thinkgermandays #thinkgerman #cakechallenge #goetheinstitute #ucc #german MARBLE CAKE DIRECTIONS STEP 1: Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. STEP 2: If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 INGREDIENTS mins until smooth. 225g butter, softened STEP 3: If you prefer to mix by hand, beat 225g butter and 225g caster sugar 225g caster sugar together, then add 4 eggs, one at a time, mixing 4 eggs well after each addition. -
Planning Guide
PLANNING GERMANY GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Germany. Your creativity and knowledge make the trip. Germany is vast country with a rich history of world renowned scientists, masters of music, creators of beautiful art and influential minds. It is made up of 16 states, each with their own cultural characteristics, historic customs and in some locations, their own local dialects of the German language. Germany is the world’s fourth largest economy, and it also is proud to have the fourth most Michelin Star rated restaurants in the world. As unique as each state is, so is their culinary contribution to German cuisine. The wealth and abundance of natural resources contributes to the variety of dishes and beverages found around the country. The diverse armament of fish, livestock, vegetables and grains combined with a long-established culture of cooking contributes to the cornucopia of German cuisine. You are a vital member of the crew, and your responsibilities are critical for trip success. To help you avoid the unexpected, and exceed the expectations of your stakeholders when traveling to Germany, we have developed this planning guide. Enclosed, you’ll find tips from Universal Weather and Aviation, Inc. to help you plan for visas, airports, hotels, health, and security. In addition, we have included a guide to German cuisine from Air Culinaire Worldwide, a Universal® company. We hope this information helps you to successfully navigate the unique operating requirements and local cultures of Germany. As always, please know that you are not alone. -
On Tour 2018 Product Catalogue Sweets | 2 Welcome
On Tour 2018 Product Catalogue Sweets | 2 Welcome Dear Customer, We constantly strive to adapt our product range to the needs of the market, as we hope you have already experi- enced. Customer satisfaction is our highest priority, which we aim to achieve through perfect service, innovation and sustainability. To help you find the products you are looking for, whether that is a complimentary snack for your passengers or a buy-on-board product, we have created this catalogue. We aim to give you an overview of the trends and possi- bilities that are currently available in the market. We have concentrated on the core product categories and have in- cluded a selection of our product range, but LSG Group is able to fulfill almost any wish you have, as we have done in the past. Together with you, we at LSG Group would like to create an even more diversified offering in order to better and more efficiently meet the needs of your passengers. By creating this catalogue, we hope we have helped you in your decision making process and are looking forward to intensifying our business relationship in the future. Content Sweets Page 7-41 Content | 4 Salty Page 42-45 Bread/Cakes/Hot Snacks Page 46-52 Dairy Page 53-55 Frozen Page 56-57 Dry Goods/Specialities Page 58-64 Drinks Page 65-77 Content | 5 How to use? As a specialist in the area of onboard service LSG We are confident that our offerings will facilitate your Group can offer an exceptional variety of products in numerous cat- sourcing activities by providing a great variety of products from a egories. -
Cookbook Catalog
Cookbook Catalog Mail-A-Book 5528 Emerald Ave Mountain Iron MN 55768 218-741-3840 1-800-257-1442 218-748-2171 (FAX) [email protected] www.alslib.info/services/mail-a-book www.facebook.com/alslibinfo Table of Contents Baby Food ..................................................... 4 Baking ............................................................ 4 Beverages ...................................................... 5 Breakfast ........................................................ 5 Butchering ..................................................... 6 Candy ............................................................. 6 Canning and Preserving................................. 6 Casseroles ...................................................... 6 Children’s Cookbooks ................................... 7 Cookery ......................................................... 7 Cookies .......................................................... 12 Cooking Basics .............................................. 12 Desserts .......................................................... 13 Duluth Author: Beatrice Ojakangas .............. 14 Entertaining ................................................... 14 Getting Ready for the Holidays ..................... 15 Grilling and Outdoor Cookery ...................... 15 Low-Fat and Special Diets Recipes .............. 16 Meat/Poultry/Fish .......................................... 19 Minnesota/Midwest Cooking ........................ 19 One-Dish Meals ............................................. 21 Pasta .............................................................. -
Butterkremprodukte Sahnetorten Sahnedesserts
Sortiment Konditorei und Cafe Brüheim (Stand Jan.2013) Butterkremprodukte Vanilletorte Schokotorte Pücklertorte Nougattorte Erdbeerbutterkrem mittlere Butterkremtorten mittlere Pückertorte Frankfurter Kranz groß Frankfurter Kranz klein Charlotte (Vanille ) Charlotte (Schoko ) Charlotte ( Nougat ) Schokorolle Zitronenrolle Fruchtdessert Erdbeere Schokolänge Vanillelänge Schokoeiche Vanille-Kirsch-Eiche Sahnetorten Quarksahne Zitronensahne Schwarzwälder Tropicano Weinkrem Erdbeerquark Hannsen-Jensen Walnußsahne Erdbeerjoghurt Pfirsichjoghurt Cassisjoghurt Waldfruchtjoghurt Ananasjoghurt Heidelbeerjoghurt Mandarinenjoghurt Mandarine-Stracciatella Kirschquark Nougatsahne Himbeersahne Mousse au Chocolate Sahnedesserts Eclairs Kirschringe Holländerschnitte Windbeutel Sahnerollen Erdbeerjoghurt Pfirsichjoghurt Cassisjoghurt Waldfruchtjoghurt Ananasjoghurt Heidelbeerjoghurt Mandarinenjoghurt Mandarine-Stracciatella Kirschquark Nougatsahne Himbeersahne Sahneröllchen Seite 1 Sortiment Konditorei und Cafe Brüheim (Stand Jan.2013) Plundergebäck Musplunder Marzipanecken Plunderstangen Obstplunder Konfitürekämme Quarkplunder Mohnplunder Blätterteigebäck Apfelrollen Käsegebäck Salzgebäck Schweineöhrchen Sonstiges Sachertorte Sachertörtchen Königskuchen Königskuchen klein Spanischer Teekuchen Türkischer Teekuchen Sandkuchen Marmorkuchen Makronenschnitte Makronentorte Vollkornrüblitorte Schokohaselnuß-Muffins Ananas-Kokos-Muffins. Teegebäck Schokosand Heidesand Nußgebäck Kokosmakronen Spritzgebäck Makronenkonfekt Lukullus Blechkuchen und Schnitten Streusel -
Backwaren Kuchen, Torten & Desserts
TK Backwaren Kuchen, Torten & Desserts Tiefkühl-Sortiment Ausgabe 2017 Backwaren Kuchen, Torten & Desserts Tiefkühl-Sortiment Backwaren Backwaren natur/pikant 1 Backwaren süß 1 Baguette 3 Brötchen 4 Brote 3 Croissants 5 Donut 2 Fertigteige 5 Laugengebäck 6 Muffin 2 Pizzas 6 Kuchen, Torten & Desserts Desserts/Süßspeisen 11 Kuchen/Torten 9 Strudel 11 Strudel deftig 12 TK-Sortiment Backwaren 1 66064 Quiche 2,5 kg Pack Backwaren natur/pikant vegetarisch 79695 Aperitif-Hapjes 4 x 35 x 23 g 59806 Wrap Tortilla 12 Stück Stück/Beutel im Beutel Blätterteig im Karton heat pressed, 30 cm 53974 Weizentortillas El Rey 12 Stück 78519 Bagel Natur 8 x 10 x 90 g im Beutel Beutel im Karton 25 cm vorgebacken 63701 Zwiebelkuchen 500 g Stück 73091 Bruschetta Pomodori 81 x 38 g Stück im Karton 73090 Bruschetta Salami 81 x 38 g Stück Backwaren süß im Karton 36223 Amerikaner 15 x 110 g Stück 73083 Bruschetta Spinat 81 x 38 g Stück im Karton im Karton 63062 Amerikaner ca.25 x 90 g Stück im Karton 37801 Flammkuchen 30 x ca.250 g mit Zuckerglasur Karton mit Rahm 56871 Amerikaner Mini 100 x 25 g 21085 Flammkuchen 10 x 270 g Stück im Karton im Karton Elsässer Art 13515 Apfelberliner 40 Stück Karton 37802 Flammkuchen 10 x ca. 330 g im Karton mit Rahm, Speck, Käse und 37807 2 x 330 g Pack Zwiebeln Apfelflammenkuchen mit Rahm, Apfelscheiben, 37803 Flammkuchen 2 x 330 g Stück im Pack Zucker und Zimt mit Rahm, Speck, Käse und 37806 10 x 310 g Stück Zwiebeln Apfelflammkuchen im Karton 20946 260 g Stück mit Rahm, Apfelscheiben, Flammkuchen Zucker, Zimt Elsässer Art 36188 Baguettebrötchen 100 x 65 g Stück 77353 Flammkuchen 10 x 260 g Stück im Karton im Karton 93499 Baked Choc Chunk 3,46 kg Karton 37800 Flammkuchenboden 30 x ca.160 g Stück im Karton Cookie natur Stückgewicht ca.