Food & Beverage
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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. -
Catalogue of Products
2019 CATALOGUE OF PRODUCTS Made by Canadians for all of us Canadians! www.chapmans.ca Made by Canadians for all of us Canadians! It all started when Penny and David Chapman bought a small creamery in Markdale Ontario, a village just south of Georgian Bay, back in 1973. At the time three big corporations dominated the ice cream market. Penny and David had a dream to start a different sort of ice cream manufacturing company - one that would deliver a quality product at an affordable price, with the personal touch that only a small company could provide. Perfect “for the kid in all of us! Today Chapman’s is one of Canada’s largest independent ice cream companies with the Chapman family at the head and with the same commitment to high quality and great value ice cream. It’s the magic blend of all this that makes Chapman’s and the people who make it, perfect - for the kid in all of us. No one else does it quite our way. With our Chapman’s logo placed proudly on every package, Chapman’s products are enjoyed by families from coast to coast across Canada. Chapman’s Ice Cream stands as a leader in the industry. David and Penny continue to come to work every day, are deeply involved in the day to day operations and get a kick out of developing new taste sensations and new products. Joined by their son Ashley, the dream continues. Thanks to the ongoing support of loyal customers like you, their dream is thriving. -
Chapmans 2018 Product Catalogue FRONT COVER
2018 CATALOGUE OF PRODUCTS Made by Canadians for all of us Canadians! www.chapmans.ca Made by Canadians for all of us Canadians! It all started when Penny and David Chapman bought a small creamery in Markdale Ontario, a village just south of Georgian Bay, back in 1973. At the time three big corporations dominated the ice cream market. Penny and David had a dream to start a different sort of ice cream manufacturing company - one that would deliver a quality product at an affordable price, with the personal touch that only a small company could provide. Perfect “for the kid in all of us! Today Chapman’s is one of Canada’s largest independent ice cream companies with the Chapman family at the head and with the same commitment to high quality and great value ice cream. It’s the magic blend of all this that makes Chapman’s and the people who make it, perfect - for the kid in all of us. No one else does it quite our way. With our Chapman’s logo placed proudly on every package, Chapman’s products are enjoyed by families from coast to coast across Canada. Chapman’s Ice Cream stands as a leader in the industry. David and Penny continue to come to work every day, are deeply involved in the day to day operations and get a kick out of developing new taste sensations and new products. Joined by their son Ashley, the dream continues. Thanks to the ongoing support of loyal customers like you, their dream is thriving. -
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. -
Wall's Refrigeration Solutions 0161 888 1466 Available on Request
PRINTED ON 100% WALLS RECYCLED STREET JOURN’AL PAPER WE’RE PASSIONATE ABOUT ICE CREAM ICE CREAM HAS COMMITMENT REALLY GREAT TO SOURCING CHOCOLATE CASH MARGINS1 P13 ETHICALLY P23 2020 EDITION WALLSICECREAM.COM Welcome to an exciting new Ice Cream Season for 2020. We are so Every Day is an proud to be representing the best Ice Cream brands in the UK which cover a massive 71% of the total UK Handheld singles ice cream Ice Cream Day 2 market . This refl ects how much our consumers love our brands in the UK by Wall’s Ice Cream Team and enjoy eating our Ice Cream. As an important impulse purchase, Ice Cream is able to Ice Cream o ers retailers great cash margins, better than generate huge footfall potential. Therefore, as a business, any other snacking options. we are committed to helping our partners unlock the sales In 2020, we have bigger and bolder plans for our amazing new opportunities the category presents. We are investing products and cabinets all coordinated by our experienced signifi cantly in attracting shoppers through out of home fi eld operation team. With the new Ice Cream season kicking communication as well as providing retailers with the right o on New Year’s Day, we know that your customers won’t tools in store to help maximise growth potential. want to spend a single day without a Wall’s Ice Cream in 2020. FULL STORY: P20 1: Based on selling at the recommended retail price: accounts for promotional plan & illustrative electricity prices. Based on MAT to 17.12.17 selling 9 impulse and 3 take home ice creams per day, not including cabinet cost. -
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. -
Rowdey Cow Sunday Menu: (Served 12Pm Until 3Pm)
Rowdey Cow Sunday Menu: (Served 12pm until 3pm) Starters and Light Bites: Homemade Chicken Liver Pate served with Chutney & Toast £5.95 Soup of the Day Served with Fresh Bread £4.95 Scrumptious Rowdey Cow Roasts (Indoor Seating Only): Poulshot Lodge Roast Rump of Beef with Horseradish Sauce £12.50 Half Local Free Range Roast Chicken (on the bone) £10.50 Padfield Porkies Slow Roast Belly of Pork served with Apple Sauce £10.50 Vegetarian Roast—Please see Specials Board £9.50 (All Roasts served with Yorkshire Puddings, Roast Potatoes, Seasonal Vegetables & Homemade Red Wine Jus) Sandwiches: Cheese & Chutney £4.50 Prawn Mayonnaise £4.95 Tuna Mayonnaise £4.95 Egg Mayonnaise & Cress £4.25 Wiltshire Ham, Mustard Mayonnaise & Red Onion Chutney £4.95 Paninis: Mozzarella, Pesto & Tomato £5.95 Tuna & Cheese Melt £5.95 Brie & Cranberry Sauce £5.95 Cheddar & Red Onion Chutney £5.95 Cheddar & Ham £5.95 Chicken, Cheddar & BBQ Sauce £5.95 Goats Cheese & Red Onion Chutney £5.95 Add Bacon to Any Panini £1.00 (All Served with Salad Garnish) Children’s Sunday Lunch Menu: Roast Chicken or Vegetarian Roast with all the Trimmings £5.50 (Indoor Seating Only) Children’s Egg Mayo, Cheese & Tomato or Tuna Mayo Sandwich Served with Carrot & Cucumber Sticks £4.95 Fishfingers & Chips with Beans or Carrots and Cucumber Sticks £4.95 Padfields Porkies Sausage served with Chips & Beans £5.50 Please Order at the Till Rowdey Cow Ice Cream Sundaes: Strawberry Ice Cream Sundae A mixture of Strawberry and pure Rowdey Cow Ice Cream with Raspberry Sauce topped with cream £4.95 Chocolate & Toffee Fudge Sundae A mixture of Toffee Fudge and Belgian Chocolate Ice Cream with fudge pieces topped with cream and chocolate sauce £4.95 Salted Caramel and Chocolate Sundae Salted Caramel Ice Cream served with toffee sauce, and topped with cream £4.95 Rowdey Cow Cola Floats: Black Cow (Vanilla Ice Cream with Cola) £2.85 Brown Cow (Chocolate Ice Cream with Cola) £2.85 Caramel Cow (Salted Caramel Ice Cream with Cola) £2.85 Cherry Cow (Cherry Ice Cream with Cola) £2.85 Please Order at the Till . -
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 -
Mangiare Con Il Tuo Cane” Spicy Diavola: Soppressata Salami, Tomato Sauce, Fior Di Latte Mozz’, Provola, Basil, Chili Oil (Dining with Your Dog) Raspberry Sorbetto
LA DOLCE VITA Lunch/Dinner: $8-$9 “MEZZA MEZZA” $14 ½ (lunch only) Tiramisu the classic Italian “pick me up” Little Napoli’s One-Plate Lunch Crème Brulée Choice of Any ½ Pasta or ½ Pizza traditional baked custard recipe infused with orange peel th Dolores Street, corner of 7 (south of Ocean Avenue) served with the choice of a cup of soup or side salad Chocolate Mousse Look for the five Italian flags on Dolores Street topped with whipped cream & chocolate shavings a SINCE 1989 Black & White Cannoli Siciliana crisp cannoli shell with sweetened ricotta A tribute to Italian culture and cuisine, Little Napoli “Bistro Italiano” Lunch/Dinner: $14 ½ -$18 ½ PIZZA ALLA “NAPOLETANA” possesses Old World charm mixed with centuries old traditions in Panna Cotta Italian cuisine – the menu features handed-down family recipes Hand-tossed 10 inch pizza with fresh tomato sauce and mozzarella refreshing cooked cream with seasonal berries and raspberry sauce reminiscent of the Italian countryside by chef/owner Rich Pèpe. Napoletana: tomato sauce, fior di latte mozz’, basil Tartufo di Piazza Navona Little Napoli has an award-winning wine list, chocolate-hazelnut & vanilla gelato Tarfuto Abbruzzese: goat cheese, pesto, tomato sauce, roasted tomato, pine nuts stocked with the finest Italian wines and a fine selection of local wines. Tartufo di Limoncello Mushroom & Gorgonzola “Tartufati”: fior di latte mozz’, mushrooms, white lemon gelato, with raspberry & white chocolate coulee truffle oil (no red sauce) Dog friendly patio Spumone alla Napoletana chocolate, -
Chef La-Toya Fagon Spirit Forward Staying Afloat
STAYING AFLOAT: SUSTAINABILITY + CANADIAN SEAFOOD THE SC A SPECIALO REPORTO P ON CANADIAN DAIRY SPIRIT CHEF FORWARD LA-TOYA Ready to Drink: FAGON Pretty Packaging TIFF Partner + and Luxurious Raptors’ Chef Libations puts her passion on a plate $ 18.95 May / June 2018 400009977 menumag.ca “This is my workhorse,” INNOVATION says Michael Gray, the culinary director and executive IN THE KITCHEN chef at Boston Pizza. Chef Michael and Chef Anthon Jensen demonstrate real-world kitchen logistics in the Boston Pizza corporate training centre kitchen. Garland Canada proudly develops multi-brand solutions in every segment of the foodservice industry, for hard-working chefs who need dependable and consistent results every time. Impinger Ovens REAL. DEPENDABLE. SOLUTIONS. Ice Cream, Insurance & Summertime Strategies for Your Best Business As the summer months are approaching for Canadians, nothing is more enjoyable than biting into a couple of scoops of their favourite ice cream— the ultimate after-meal dessert and summertime treat. Think of ice cream as a way to enhance your product offerings and pairings. Ice cream can be the main attraction or a team player in your breakfast, snack, entrée, dessert, cocktail and beverage offerings. In this issue, we take a deeper look into the dairy business in Canada, do some myth-busting and visit with three Canadian ice cream processors to get the real scoop on Canadian dairy. With dairy as one of the top two agricultural sectors in seven out of 10 Canadian provinces, dairy processors across the province welcome new partnership opportunities and are poised for growth. On the services side, Restaurants Canada conducts quarterly research to gauge industry perspectives on several issues be it alcohol pricing, credit card fees, minimum wage. -
Perry's Frozen Yogurt
In 1932, H . Morton Perry made his first batch of ice cream on the PRODUCT GUIDE kitchen stove . Today, the fourth CONTENTS generation Perry family remains passionate about making our ice Perry’s Product Information cream the same way . Slow cooked, one batch at a time – to create the 3 Gallon Tubs . 4 creamiest ice cream you can buy . All Natural Premium 1 .50 Quarts . 5 Premium 1 .50 Quarts . 6 Seasonal Premium 1 .50 Quarts . 8 Perfectly ChurnedTM Light 1 .50 Quarts . 9 Frozen Yogurt 1 .50 Quarts . 10 Light No Sugar Added 1 .50 Quarts . 10 Sherbet 1 .50 Quarts . 11 Sherbet Pints . 11 Premium Pints . 12 Fat Free No Sugar Added Pints . 12 Sorbet Pints . 13 Gelato Pints . 13 Half Pints . 14 Multipack Novelties . 15 Bulk Novelties . 16 ABC Bulk Novelties . 17 Country Goodness Product Information 1 .50 Quarts . 18 Perry’s Ice Cream was founded in 1918 by H. Morton Perry, as a small local dairy in Akron, New York. From its humble beginnings using hand cranks, ice, salt tub freezers, and horse-drawn delivery wagons, Perry’s has grown to be one of the most modern, state-of-the-art facilities in the country to produce great-tasting ice cream, the old-fashioned way; one batch at a time. Perry’s is still family owned and operated, now by the fourth generation of the Perry family. Through the manufacturing and distribution of only the finest-quality products, Perry’s Ice Cream has become the number one brand throughout western and central New York. Our extensive product lines enable us to service a broad base of customers including: Local Independent Markets, Supermarkets, Convenience Stores, Dipping Stands, and Institutions.