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Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
(Pah - ’Shahd) a Dessert from the Auvergene Region of France That Consists of a Cr Ê Pe Batter Mixed with Fruit, Usually Plums Or Prunes, and Baked in a Deep Dish
Pp pachade (pah - ’ shahd) A dessert from the Auvergene region of France that consists of a cr ê pe batter mixed with fruit, usually plums or prunes, and baked in a deep dish. paddle See mixer attachments . pain (pan) The French word for bread. Commonly used as a prefi x for a bread- related product, such as pain au levain ( sourdough bread ). pain à l ’ ancienne (pahn auhl - ahn - ’ see - uhn) The French term for “ ancient bread, ” referring to a lean, rustic bread with a distinct natural sweetness and nutlike char- acter. It is made with a unique, delayed - fermentation method. This method uses ice water to release fl avors from the fl our by delaying the activation of yeast until after the amylase enzymes have begun breaking down the starch into sugar. This creates a reserve of sugar in the fermented dough that adds fl avor and caramelizes the crust during baking. pain au chocolate (pahn oh sha - coe - ‘ laht) A chocolate - fi lled croissant . It is made by rolling a rich, dark chocolate bar in a small, rectangular square of croissant dough. It is eaten by French children as an after - school snack, or for breakfast. pain au levain (pahn o luh ’ va) A rustic French bread made with a levain starter P and traditionally shaped into a boule. It is characterized by its crisp crust, delicate p fl avor, and open cell structure. pain de campagne (pahn duh cuhm - ‘ puhn - yuh) The French term for “ country bread, ” referring to a rustic bread made with a dough similar to baguette dough but also with whole grains, such as whole wheat, white rye, or cornmeal. -
ALC JAN 20 Korean Backdrop
SNACKS RAW PLATES SHARING PLATTER JINJUU’S ANJU SHARING BOARD 24 VEGETABLE CHIPS & DIPS (v, vg on request) 6 YOOK-HWE STEAK TARTAR 14 FOR 2 Crispy vegetable chips, served with kimchi soy guacamole. Diced grass fed English beef fillet marinated in soy, ginger, Kong bowl, sae woo prawn lollipops, signature Korean fried chicken, garlic & sesame. Garnished with Korean pear, toasted beef & pork mandoo, steamed ya-chae mandoo. pinenuts & topped with raw quail egg. (v) (vg, gf on request) 5 20 KONG BOWL JINJUU’S YA-CHAE SHARING BOARD (v) Steamed soybeans (edamame) topped with our Jinjuu chili FOR 2 panko mix. TUNA SASHIMI (gf) 16 Kong bowl, tofu lollipops, signature Korean fried cauliflower, Thinly sliced Pacific tuna with shredded daikon steamed ya-chae mandoo. SKEWERS & carrots. Kimchi yuja dressing & perilla oil. 4 PER SERVING (extra maybe ordered by piece) SALMON SASHIMI (gf on request) 12 SAE-WOO POPS 8 Raw Scottish salmon sashimi style, avocado, soy & yuja, MANDOO Crispy fried round prawn cakes served on sticks. seaweed & wasabi tobiko. 3 PER SERVING (extra could be ordered by piece) Gochujang mayo on the side. TUNA TARTAR (gf on request) 16 BEEF & PORK 7.5 TOFU LOLLIPOPS (vg) 6 Diced raw Atlantic tuna, dressed with sesame oil, soy, Pan fried dumplings with beef & pork marinated Crispy gochujang marinated tofu served on sticks. gochujang. Garnished with wasabi mayo. in chilli & soy. Special kalbi sauce. Signature sauce on the side. YA-CHAE (vg) 7.5 K- TACOS K-TOWN MINI SLIDERS Juicy steamed dumplings with sautéed courgettes, 2 PER SERVING (extra could be ordered by piece) 2 PER SERVING (extra maybe ordered by piece) Chinese garlic chives, cabbage & green peas. -
NEWS RELEASE Oklahoma State Fair, Inc
NEWS RELEASE Oklahoma State Fair, Inc. Media Relations Department 405-948-6700 [email protected] www.okstatefair.com August 29, 2019 For Immediate Release: NEW, FUN & UNIQUE FOODS AT THE 2019 OKLAHOMA STATE FAIR OKLAHOMA CITY, OK – A big part of Fair fun is the FOOD! Continue reading to see what new and exciting creations our vendors have produced to ensure that the Oklahoma State Fair is where you can find FUN MADE HERE! New for 2019! S’more On-A-Stick: Enjoy this delicious campfire favorite on the go, courtesy of A Latte Love. Amish donuts: Brought to you by a new vendor, Amish Food Truck, Two Guys and a Hobby, these delectable donuts are hot and fresh and cannot be missed. Angry Puffs: Breathe like a dragon with Angry Bull Sub Zero Desserts in flavors like cotton candy, funnel cake, cheddar, and fruit. Vegetarian Platter: Satisfy your appetite with this meat-free dish at Chan’s in the Entertainment Plaza! This platter is flavorful and filling! Caramel Apple Pie: Get one of your favorite fair foods in a pie! Caramel Apple Pie is making its debut with Cutie Pies Concession! Caramel Popcorn Pie: Caramel Popcorn is a fan favorite at the Oklahoma State Fair! What better way to enjoy it than in pie form! Join Cutie Pies Concession for twists on classic pies! Chocolate Brownie Pie: Cutie Pies is giving us another twist on a classic dessert! Chocolate Brownie pie will be sure to satisfy your sweet tooth! Pickle Dog: This Pickle On-A-Stick is dipped in batter and deep fried! This is one of several fun twists we will see this year on our Fair favorite Corn Dog, brought to us by Denmore Delights. -
Entertainment
SEPTEMBER/OCTOBER 2019 ionOK.com OKC Mayor David Holt Tom McDaniel, MAPS 3 Advisory Board Chairman Scissortail Park Grand Opening Sept 27-29 Kyle Dillingham skates Express Employment into the Grand Ole Opry Professionals Survey Orr Family Farm Lost and found in Cogar, OK OKC Boathouse Oklahoma State Fair Regatta Festival Sept 12-22 Li festyle … Culture … Entertainment publisher : Don Swift assistant : Joni Yeager editor : Tim Farley editiorial assistant : Darian Woolbright videographer : Jeremy Gossett director of photography : Michael Downes web site developer : Patrick Moore with Set Sail Media web site developer : Nina Jones, Data Design Inc. illustration : Rosemary Burke graphic design : Wendy Mills Advertising Sales Don Swift Photographers Jeremy Gossett Hugh Scott, Jr. Tracy Reece Jerry Hymer Advertising Consultants Peter Preksto Contributors fashion : Linda Miller art : Joy Reed Belt people : Peggy Gandy social issues : Robbie Robertson community : Lauren Wright contributing writer : Sandi Davis contributing writer : Greg Horton contributing writer : M.A. Smith contributing writer : M. J. Van Deventer contributing writer : Julie York contributing writer : Dorian Quillen contributing writer : Kristen Marckmann MIDLAND SCOTTY McCREERY 1199 IIONON OOKLAHOMAKLAHOMA MMAGAG CCOLOOLLOOORR 88X10X10 5 BBLEEDLEED iinddndd 1 77/29/19/29//199 11:43 AM 12 Contents COVER STORY 12 Scissortail Park Grand Opening, Sept 27-29 by Tim Farley ART 63 Colors of Clay Show opens at National Cowboy & Western Heritage Museum by M.J. Van Deventer 78 Traditional -
As Viewed Through the Pages of the New York Times in 2009
THE KOREAN THE KOREAN WAVE AS VIEWED THROUGHWAVE THE PAGES OF THE NEW YORK TIMES IN 2009 THE KOREAN WAVE AS As Viewed Through the Pages of The New York Times in 2009 THE KOREAN WAVE AS VIEWED THROUGH THE PAGES OF THE NEW YORK TIMES IN 2009 THE KOREAN WAVE AS This booklet is a collection of 40 articles selected by Korean Cultural Service New York from articles on Korean culture by The New York Times in 2009. THE KOREAN THE KOREAN WAVE AS VIEWED THROUGHWAVE THE PAGES OF THE NEW YORK TIMES IN 2009 THE KOREAN WAVE AS As Viewed Through the Pages of The New York Times First edition, July 2010 Published by Korean Cultural Service New York in 2009 460 Park Avenue, 6th Floor, New York, NY 10022 Tel: 212 759 9550 Fax: 212 688 8640 Website: http://www.koreanculture.org E-mail: [email protected] Copyright © 2010 by Korean Cultural Service New York. All rights reserved. No part of this book may be reproduced in any form or by any means, electronic or mechanical, including photocopying, recovering, or by any information storage and retrieval system, without permission in writing from the publisher. From the New York Times © 2009 The New York Times. All rights reserved. Used by permission and protected by the Copyright Laws of the United States. The printing, copying, redistribution, or retransmission of the Material without express written permission is prohibited. Edited by Michael Hagen Proofread by Judith Yancey Cover & text design by Jisook Byun Printing & binding by PRIntING & AD Express, inc. Printed in New York Korean Cultural Service New