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Nuevo Leon Menu 2018
Ensalada Pechuga o 11.45 Burrito Verde Dinner 9.45 Cócteles - Cocktails Arrachera Ground Beef Salad with chichen Burrito De Bistec Dinner 9.45 Camarón 14.95 breast or skirt steak Steak Barrito Camarón y Pulpo 14.95 Combinación 10.95 Burrito Colorado Dinner 9.45 1 taco, 1 tostada, 1 tamale, Pork Barrito 1enchilada, corn tortillas, crisp and covered with beans, Burrito De Bistec Dinner 9.45 Pollo Barrito lettuce and cheese French Fries Sm. 2.50 Lg. 3.50 Flautas De Pollo o Picadillo 9.45 Orden De Crema 2.00 Tortillas rolled and filled with Orden De Queso 2.00 chicken or ground beef and covered with special sauce, Arroz O Frijoles (to go) 16 oz $4.00 | 32o $8.00 sour cream and avacado dip Chips and salsa 12oz (to go) 6.95 Mariscos - Seafood Chile Jalapeno order 1.50 Aguacate order 3.00 Huachinango 18.95 Filete De Pescado A 15.95 Camarón A La Diabla 16.95 La Plancha Camarón A La Plancha 16.95 (Con arroz, papas fritas 3 Taco Pescado 10.45 y ensalada) Fish Tacos Bebidas - Beverages Caldos-Soup Limonada 3.00 Camarón - Shrimp 15.95 Siete Mares 15.95 Agua De Horchata 3.00 Sodas (Pop) 2.00 4.6875 “ Topo Chico 2.50 Especiales del Dia- Daily Specials Agua mineral preparada 3.75 Coca Mexicana 2.50 Goditas/Sope 4.95 4 Queso Panela Ranchero 9.95 (De Chicharron, queso, Jarritos 2.50 asada) Chuleta Ranchera 9.45 Café (for dine in) 2.00 (con frijoles de olla y arroz) Café (Coffee To Go) Sm. -
Menú Para Llevar
Chespiritas Chile Chavocho ................................. $ 79.ºº Quesadillas de Esquites ................ $ 64.ºº Cuaresmeños capeados rellenos De masa de maíz frita elaboradas con chilito de queso asadero, servidos con aderezo en polvo, rellenas de esquites y mezcla de quesos de mayonesa con limón y chía (3 pzas). (3 pzas). Quesito Santo .................................... $ 149.ºº Chochoyotes de Chicharrón ........ $ 39.ºº ¿Quieres quesito fundido con una costra Bolitas de maíz mezcladas con chicharrón ligeramente crujiente preparado con hoja santa prensado sobre una cama de lechuga bañadas y chorizo, servido con tortillas de harina con crema y queso panela (8 bocadillos). no hechas en casa? ¡Pues compra! (250 g). Sopas Salpicón de Sierra Ahumanda ..... $ 129.ºº ¡Vaya a salpicar a su abuela! Tostada de salpicón Flaquillo Don Ramón ....................... $ 60.ºº de sierra ahumada con guacamole, cilantro Fideo seco con chipotle, hongos (champiñón, y granos de elote (3 pzas). cremini y setas), hoja santa, crema, queso panela y aguacate (160 g). Aguachile de Cecina ....................... $ 138.ºº Con guacamole, chile serrano, Sopa de Clor de Falabaza .............. $ 55.ºº cebolla morada y pepino encurtido (174 g). Con chochoyotes de maíz azul y queso de cabra (240 ml). Tártara de Palmito ........................... $ 129.ºº Con cuadritos de mango en temporada de piña o Sopa de Tortilla ................................. $ 55.ºº de piña en temporada de mango, aceituna negra, Con caldillo de jitomate y chile pasilla, servida cebolla morada, pepino, perejil, pimiento morrón con juliana de tortilla frita, chicharrón de cerdo, y vinagreta de mostaza. Acompañado cubos de aguacate, crema, queso panela y aros de pan cristal (250 g). de chile pasilla frito (240 ml). -
Gourmet Experience at Another Level Rooftop Entradas / Appetizers
GOURMET EXPERIENCE AT ANOTHER LEVEL ROOFTOP ENTRADAS / APPETIZERS GUACAMOLE $155 Totopos de maíz horneados, cebolla, jitomate, cilantro, limón, chile serrano y queso Cotija Corn tortilla chips, onion, tomatoe, fresh coriander, lemon, serrano chili and Cotija cheese. TOSTADA DE ATUN / TUNA TOSTADA $195 4 tostadas de masa won ton, atún marinado, aguacate, piña asada, mayonesa de chipotle, cebolla encurtida y cilantro 4 won ton “tostadas”, marinated tuna, avocado, roasted pinapple, chipotle mayonnaise, preserved onion and fresh coriander FULL NACHOS $215 Totopos, queso cheddar, pico de gallo, guacamole, crema, cilantro y queso Oaxaca artesanal. A elección: arrachera asada, pollo en adobo de chile guajillo, camarones al ajillo o chili beans Corn tortilla chips, cheddar cheese, pico de gallo, guacamole, cream, coriander and Oaxaca cheese Your Choice: grilled flank steak, guajillo marinated chicken breast, “al ajillo” shrimps” or chili beans CEVICHE DE CAMARÓN ESTILO “PUERTO NUEVO” / “PUERTO NUEVO” SHRIMP CEVICHE $215 Ceviche estilo mexicano de camarones, cebolla morada, pepino, aguacate, limón, cilantro, aceite de ajo y chile Mexican style shrimp’s ceviche, red onion, cucumber, avocado, lemon, coriander with garlic and chili oil. TACOS DORADOS DE POLLO / FRIED CHICKEN TACOS $205 3 tacos dorados de pollo con mole en tortilla de harina, lechuga, crema, cilantro, aguacate y aderezo de chile pasilla y miel 3 mole marinated chicken “tacos dorados”, lettuce, cream, fresh coriander, avocado with chile pasilla and honey dressing TOSTADA DE PULPO / OCTOPUS TOSTADA $160 Tostada de maíz azul, pulpo maya asado, aguacate, tomate cherry, cilantro, rábano y cacahuates tostados Blue corn tostada, roasted mayan octopus, avocado, cherry tomato, coriander, fresh radish and peanuts. -
Menú De Cena
Menú de Cena Mientras se Calienta el Comal ELOTE TRADICIONAL QUESO FUNDIDO Elote tierno cocido con crema, Cazuela rellena de champiñones y cho- queso y chile piquín rizo, gratinado con queso Oaxaca servido con tortillas de maíz y harina GUACAMOLE LAS PALOMAS Aguacate maduro triturado, sazonado TOSTADITA DE con limón, sal y pimienta con queso cotija, CERDO ADOBADO acompañado con totopos, salsa mexicana Tostada con queso gratinado y chicharrón de cerdo y carne de cerdo adobada, salsa de agua- cate y cebolla desflemada De la Huerta ENSALADA VERDE CON ENSALADA JAZMÍN ADEREZO DE CILANTRO Arúgula, sandía, plátano macho frito, Lechuga bola, pepino, elotitos baby, espárragos, nopal, suprema de toronja y cebolla morada y tomate, con aderezo de naranja con vinagreta de naranja la casa al cilantro y queso cotija rallado ENSALADA DE ARÚGULA ENSALADA DE BETABEL Y ESPINACA CON NARANJA, Láminas de betabel horneado, servido con JÍCAMA Y AGUACATE queso de cabra, lechugas baby y nueces, Aderezada con limón, sal, aderezada con vinagreta de limón real pimienta y aceite de olivo Todos los platillos en los Resorts Pueblo Bonito son libres de grasa Trans. Los precios están en moneda nacional. IVA incluido, servicio no incluido. Menú de Cena De la Olla de Mamá TRADICIONAL SOPA DÚO DE CREMAS DE TORTILLA Crema de frijol negro al epazote Con guarnición de juliana de tortilla frita, y crema de elote perfumada aguacate, queso panela, crema agria, con albahaca y buñuelo de ajo chicharrón de cerdo y aros fritos de chile guajillo CREMA DE CHILE POBLANO Crema de chile -
Filosofía Está Compuesta Por Dos Vocablos: Philos “Amor” Y Sophia “Conocimiento”
F I L O S O F Í A φιλοσοφία Philosophy is composed of two words: philos "love" and Sophia "knowledge". Philosophy is the "love of knowledge" Filosofía está compuesta por dos vocablos: philos “amor” y Sophia “conocimiento”. La filosofía es el “amor por la sabiduría” BREAKFAST - DESAYUNO CASA MALCA BREAKFAST DESAYUNO CASA MALCA coffee or tea, fresh juice, seasonal fruit and choice of one dish from the menu café o té, jugo fresco, fruta fresca, selección de un plato del menú 600 CROISSANT relleno de jamón de pavo, queso manchego, queso brie, cremoso de gruyere, huevo frito filled with turkey ham, manchego cheese, brie, creamy gruyere, and fried egg BAGEL DE SALMON opciones de bagel - queso parmesano, cebolla, gluten-free - con salmon ahumado, queso philadelphia, pepino, cebolla morada, clara de huevo, yema de huevo , alcaparra, limón y aceituna negra y arugula baby choice of bagel - parmesan, onion or gluten-free - with smoked salmon, philadelphia cheese, cucumber, red onion, egg white, egg yolk, capers, lemon, black olive and baby arugula GLUTEN-FREE BAGEL guacamole, vegetales asados y queso feta guacamole, grilled vegetables and feta cheese POBLANO CREPE pollo guisado con granos de maíz dulce, cebolla, chile poblano, crema acida y queso oaxaca stewed chicken with sweet corn, onion, poblano chile, sour cream and oaxacan cheese TRILOGIA DE QUESADILLAS QUESADILLA TRILOGY tortillas de harina rellenas de huitlacoche, champiñones y queso,, acompañado de rábano, chile serrano, salsa guacamolada y pico de gallo flour tortillas filled with huitlacoche, -
PEPPERONI TIMES ANDOLINI’S PIZZA PROTEIN MARKET UPDATE the Pizzaiolo’S Pepperoni - July 2015 PIZZA NEWS BRIEFS
COLD SANDWICHES ITALIAN DELI MEATS PEPPERONI TIMES ANDOLINI’S PIZZA PROTEIN MARKET UPDATE The Pizzaiolo’s Pepperoni - July 2015 PIZZA NEWS BRIEFS COLD SANDWICHES ARE REALLY COOL! CUSTOMER PROFILE ANDOLINI’S - DRIVEN BY VIRTUE. CRAFTED BY TASTE. Everyone who owns or runs a restaurant has big visions and grand goals. They have a passion for what they do and expect that everyone who comes into their place will have the greatest eating experience of their lives. Or at least they should. Those grandiose ideas are the driv- ing force behind Andolini’s in Tulsa, OK., a family owned pizza chain with a history reaching from Italy We’ve come a long way from the Dagwood, that purely American sand- to Manhattan to San Francisco and wich creation that comically stacked every type of meat, cheese and finally settling in the Midwest. condiments between multiple pieces of bread. Pizza and libations “Tulsa Style” - Or maybe we haven’t…maybe we have just updated the sandwich made Raw, honest, unapologetic and, famous by that wacky cartoon character, Dagwood Bumstead. most importantly, real” - that’s the Today’s cold sandwiches, like just about everything else on our menus, credo that owners Mike and Jim looks to wow us with a variety of flavors, fine meats and cheese and Bausch and John Davey live by. sometimes-exotic condiments and fresh vegetables. Driving their passion is the con- Does anyone just have a plain salami sandwich with some yellow mus- summate desire to hone the craft tard on white bread anymore? Instead, they will have a combo sandwich of being a pizzaiolo or Italian pizza with Capicola and Genoa, Mozzarella and Swiss cheese, arugula, red pep- maker. -
18º Curso De Mestrado Em Saúde Pública 2015-2017 Saturated Fat
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositório Científico do Instituto Nacional de Saúde 18º Curso de Mestrado em Saúde Pública 2015-2017 Saturated fat, sodium and sugar in selected food items: A comparison across six European countries Jennifer Marie Tretter Ferreira September, 2017 i “An ounce of prevention is worth a pound of cure” Benjamin Franklin ii iii 18º Curso de Mestrado em Saúde Pública 2015-2017 Saturated fat, sodium and sugar in selected food items: A comparison across six European countries Dissertation submitted to meet the requisites required to obtain a Master's Degree in Public Health, carried out under the scientific guidance of Dr. Carla Nunes and Dr. Maria Graça Dias. September, 2017 iv v Special thanks to the availability and guidance of Dr. Carla Nunes and Dr. Maria Graça Dias. For patiently answering questions, explaining processes and always directing me on the correct path. You both have been amazing mentors. A special thanks as well to Dr. Isabel Andrade. You have been a wealth of knowledge and relief on the technical side of writing. This thesis is dedicated to: Edgar for always supporting my goals and life ambitions André and Daniel, my two continual motivations to pursue the best in life Manuela and Agnelo for their availability and kindness to help pick up wherever I could not Mom and Dad for the constant moral and monetary support throughout my life and this process vi vii TABLE OF CONTENTS Acknowledgments...........................................................................................................vi -
Redwood Hill Farm Chèvre and Fruity Pebbles Featured in Perfect Bite from Winner of First West Coast Cheesemonger Invitational
REDWOOD HILL FARM CHÈVRE AND FRUITY PEBBLES FEATURED IN PERFECT BITE FROM WINNER OF FIRST WEST COAST CHEESEMONGER INVITATIONAL Cereal and (goat) milk never looked or tasted so good SAN FRANCISCO, Calif. (Jan. 31, 2014) – The “Perfect Bite” at the first West Coast Cheesemonger Invitational (CMI) at Public Works in San Francisco on January 19 was an unlikely, but delicious combination of flavors and texture that just worked. “The Perpetual Goatstopper” was the creation of Cheesemonger Perry Soulos of Arrowine and Cheese in Arlington, VA, who paired award-winning chèvre from Redwood Hill Farm with grapes, candied ginger and Burstin’ Berry Poppin’ Pebbles™ breakfast cereal to create his unique, eye-catchingly delicious perfect bite. Soulos was awarded $1,000, immeasurable glory and an all expenses paid trip to the Vermont Cheesemakers Festival this summer along with top two finalists Zach Berg of Bi-Rite Market in San Francisco and Nate McElroy of Bedford Cheese Shop in New York. “I really wanted to do something different and fun with my perfect bite,” said Soulos. “When we first received the list of cheeses to choose from, I went right for Redwood Hill Farms’ Traditional Plain Chèvre. I knew the product very well from my years behind the cheese counter and thought it would be the perfect choice for a California-inspired cheese bite. Its decadent and rich flavor and clean lemony tang make it very versatile in the kitchen.” Redwood Hill Farm Owner Jennifer Bice, said: “We were thrilled to be one of the hometown hosts of the first West Coast Cheesemonger Invitational. -
Robert M. Williams 1961
.y 3333 ....... 5TOR£ MERCHANDISING OF CHEESE AND CONSUMER REACTIONS Thesis for £119 Dam. of Ph. D. WCHIGAN STATE UNWERSITY Robert M. Williams 1961 . 12—» .. ' : 0‘6 {4 O x.)71““.<“I';/ J ‘ a. .I I- . .STORE MERCHANDISING 0F CHEESE AND CONSUMER REACTIONS BY Robert M. Williams AN ABSTRACT OF A THESIS Submitted to Michigan State University in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Department of Dairy 1961 ABSTRACT STORE MERCHANDISING OF CHEESE .AND CONSUMER REACTIONS by Robert M. Williams The objective of this study was to provide the cheese industry with factual information concerning consumers' likes, dislikes and attitudes toward cheese and cheese merchandising practices. Four areas were selected for extensive investigation: (a) the evaluation of consumer acceptance and preference for various shapes, sizes, colors and_types o£.packages; (b) the development of a practical package which would answer the need for a re- closable package that would also prevent loss of moisture from the packaged cheese; (c) the determination of the consumer image of cheese and cheese purchasers and con- sumer attitudes toward cheese merchandising and (d) the evaluationpo£.cheese merchandising techniques used by food retailers. Cheese cut into various shapes and packaged in various materials was tested by consumer panels. A list of names of 5,000 persons was prepared from current telephone directories of Michigan cities. An Open-end questionnaire was mailed to each name. Thirty telephone or personal interviews were conducted with market managers of grocery stores and supermarkets in the Lansing area to determine the techniques used in merchandizing cheese in the store. -
Cooking 301 Book
ACKNOWLEDGEMENTS Written by: Madonna Weese, Ed. D., Extension Specialist 4-H Youth Development Shirley Camp, MS, RD, Nutrition and Wellness Educator Barbara Farner, MS, Nutrition and Wellness Educator Jananne Finck, MS, RD, Nutrition and Wellness Educator Terri Myers, MA, Project Assistant Kelly Pool, MPA, Youth Development Educator Paula Robinson, MS, Macoupin County Extension Director Carol Schlitt, MS, CFCS, Nutrition and Wellness Educator Sarah Todd, MS, RD, Nutrition and Wellness Educator Graphic Design: Paula Wheeler, www.WheelerArts.com Illustrations with copyright symbol: QuickArt © Wheeler Arts All the recipes in this book were tested by University of Illinois Extension Nutrition and Wellness Educators. © 2 4-H Cooking 301 © TABLE OF CONTENTS A Note to Project Helpers . 4 Project Planning . 5 Project Record . 6 What Do You Know? . 7 Food Safety . 8 Outdoor Cooking . 10 Party Planning . 13 Party Planning Checklist . 15 Party Planning: Make a List and Check It Twice . 16 Party Planning Timeline . 17 Slow Cookers . 19 Grain Group . 21 Introduction to Yeast Breads . 21 Experiment with Flour . 33 Experiment with Kneading . 35 Experiment with Yeast . 37 Experiment with Butter . 62 Vegetable and Fruit Groups . 65 Meat Group . 84 Milk Group . 101 Experiment with Cheese . 104 Desserts . 108 Introduction to Cakes . 108 Equipment . 123 Glossary . 124 Recipe Index . 126 © 3 4-H Cooking 301 A NOTE TO PROJECT HELPERS © The 4-H Cooking 301 project builds on the skills young people learned in the beginning level 4-H Cooking 101 project and 4-H Cooking 201. Members should complete those projects before beginning 4-H Cooking 301. This project provides an in-depth exploration of outdoor cooking, party planning, cooking with slow cookers, and making yeast breads and shortened cakes. -
Hispanic Cheese
Hispanic Cheese Reference Guide TABLE OF CONTENTS Introduction 4 Common (and Sometimes Confusing) Names Queso Blanco 6 Queso Fresco 7 Hispanic Cheeses at a Glance 8 The Caribbean Cuba Patagras 10 Dominican Republic Queso de Freir 10 Puerto Rico Queso de Crema 10 Queso de Hoja 11 Queso del Pais 11 Quesa de Prensa 12 Queso de Puna 12 Central America Criollo Cheese 13 Criollo Cheese Made on the Farm 13 Queso Crema, Criollo 14 Queso Blanco, Criollo Corriente 14 Queso Santa Barbara 14 Costa Rica Maduro 15 Palmito 15 Suero 15 El Salvador Coyotlio 16 Duro Blando 16 Majado 16 Petacones 16 Prunera 16 Honduras Quesillo de Honduras 17 Mexico Añejo 17 Asadero (Oaxaca) 17 Cotija 18 Panela 19 Queso de Bola 19 Queso Chihuahua 19 Queso Manchego 20 Ranchero 20 Sierra 21 South America Argentina Crema 22 Gaucho 22 Goya 22 Quartirolo 22 Reggianito 25 Sardo 29 Tafi 29 Bolivia Altiplano 29 Quesillo 29 Queso Benianco 30 Brazil Catupiri 31 Coalhada 31 Quartirolo 32 Queijo de Coalho 32 Queijo de Manteiga 32 Queijo Minas 32 Queijo Prato 33 Reino 35 Requeijao 35 Chile Chanco 35 Chanco Produced in Factories 36 Mantecoso 37 Quesillo 37 Queso Andino 38 Colombia Bernian 38 Pera 38 Ecuador Quesillo 39 Queso Andino 39 Paraguay Campesino 39 Paraguay Cheese 39 Quesillo 39 Peru Mantecoso 40 Queso Andino 40 Requeson 40 Uruguay Colonia 40 Yamandu 41 Venezuela Cauajada 41 Guayanes 41 Llanero 41 Queso de Cavallo 42 Queso de Cincho 42 Queso de Mano 43 Other Filled Cheese 43 About the Original Author: Jim Path 44 References 44 Cuba Dominican Republic Puerto Rico Mexico El Salvador Venezuela Honduras Costa Rica Colombia Ecuador Peru Brazil The Caribbean Bolivia Central America Paraguay South America Uruguay Chile Argentina INTRODUCTION In restaurants across the United States, dishes featuring Hispanic or Latin American cheeses have become staples. -
Trends in Dairy: Burgers
® TRENDS IN DAIRY: BURGERS Burgers are one of consumers’ most preferred menu items, driven by strong perceptions around their taste, craveability CONSUMERS’ and practicality (convenient and filling). Overall, almost nine in 10 consumers (87%) eat burgers at least once TOP CHEESE a month. Thus, knowing what types of burgers sell is PREFERENCES essential to winning over this large demographic. FOR BURGERS CHEESE PREFERENCES 1 Cheddar (67%) Although it’s not a necessity, cheese is a major burger component that many consumers believe adds value to a burger. When it comes to consumers’ favorite cheeses for 2 American (65%) burgers, cheddar leads the pack, with 67% of consumers saying they would consider ordering it on a burger. 3 Swiss (51%) American and Swiss cheeses round out the top three. And operators are right on track with consumer preferences— the top three cheeses on burgers at restaurants are also 4 Mozzarella (50%) cheddar, American and Swiss (in that order). There are a number of noteworthy demographic breakouts 5 Monterey Jack (49%) of burger cheese preferences. Here are a few: • Although cheddar is the favorite cheese of 6 Provolone (46%) millennials, Gen Xers and baby boomers, American cheese is favored by Gen Zers 7 Pepper Jack (45%) • Millennials vastly outnumber other generations when it comes to considering Brie, goat, Gouda 8 White Cheddar (44%) and manchego on burgers • Hispanic consumers’ most preferred cheese is 9 Parmesan (26%) mozzarella, and for consumers with a mixed ethnic background it’s Swiss 10 Queso (20%) • For the cheeses that don’t make the top 10 list, many are very much enjoyed by 35- to 44-year- olds in particular—this age group polls the Q: Which types of cheese would you consider highest for blue cheese/gorgonzola, feta, fontina, ordering on a burger at a restaurant? Gruyere and manchego Please select all that apply.