DOCSLIB.ORG

COLLECTION of EASY, KID-FRIENDLY LUNCH RECIPES from MTI DTC FACULTY & STAFF Recipe

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
COLLECTION of EASY, KID-FRIENDLY LUNCH RECIPES from MTI DTC FACULTY & STAFF Recipe LUNCH RECIPES COLLECTION OF EASY, KID-FRIENDLY LUNCH RECIPES FROM MTI DTC FACULTY & STAFF recipe Title: Bench Warmers Directions: Cut 1 stock of celery. Add peanut butter or peanut butter substitute. Add raisins or chocolate chips to represent players. Recipe By: Greenlee Dust, Daughter of Brian & Shaela Dust, Maintenance/Accounts Payable ingredients 1 stock of celery Peanut Butter (or PB substitute) Raisins or Chocolate Chips notes: recipe Title: Butterfly Snacks Directions: For each bag, decorate one side of a clothespin with either paint, puffy paint or glitter glue. Glue two small googly eyes near the gripping end of the Put into a snack-size ziplock bag until it’s a little over half full. Recipe By: Kevin Regan, Welding Instructor, MTI Springfield, IL ingredients Clothes Pins Snack size Ziploc bags Googly eyes Pipe cleaners Glue Paint, glitter glue, puffy paint (I only had the kids use paint, but any of these other options would be fun too) Snacks (goldfish crackers, dried fruit, cereal, grapes, trail mix, blueberries, etc.) Directions: I liked this idea that I saw on Pinterest: fill the bag half with goldfish and half with grapes. Seal the bag, cinch the middle with your fingers, and clip it with the clothespin. Next, fold down/curl the tips of a 6-inch length of pipe cleaner, then bend the entire piece in half. Clip the pipe cleaner in the clothespin. recipe Title: Country Ribs Directions: Place ribs in bottom of crockpot, sprinkle with seasoning. Add potatoes halved or quartered (depending on size). Add green beans. Pour mushroom soup over all ingredients. Set on low for about 6 hours. Recipe By: Jodi Canum, Default Management, MTI Springfield, IL ingredients 2 pkg. country pork ribs Montreal Steak Season 2-3lbs red potatoes Fresh or Frozen Whole green beans 2sm or 1lg can Cream of mushroom soup Notes: I serve with biscuits. recipe Title: Fruit Dunker Directions: Mix cream cheese, marshmallow fluff, and lemon. Refrigerate for 12 hours. Choose your favorite fruit and dunk away! Recipe By: Greenlee Dust, Daughter of Brian & Shaela Dust, Maintenance/Accounts Payable ingredients One 12 oz cream cheese package 1 jar marshmallow fluff 3 tablespoons of lemon Fruit of Choice Notes: recipe Title: Grilled Cheese Roll Ups Directions: Roll each slice of bread to flatten. Trim crust off bread. Place cheese slice on bread and roll up. Heat skillet over medium low and melt butter. Place rollups in pan seam-side down. Recipe By: Jamee Smithers, Student Success Specialist, MTI Springfield, IL ingredients 6 slices of bread 6 American cheese slices 1 TBSP of butter Directions: Cook until brown, turning frequently throughout cooking. Serve immediately. recipe Title: Ham and Cheese Sliders Directions: Preheat oven to 350. Cut rolls in half. Put bottom halves flat in 9x13 pan, then layer with a piece of ham, then cheese, then another piece of ham. If you get thick ham, then you may just want one piece. Put tops of rolls on. Recipe By: Kayla Daniels, Accreditation Specialist, MTI Springfield, IL ingredients 24 Package of rolls (we use Hawaiian) 48 slices of ham (we use great value) 24 slices swiss cheese (get ours from aldi) ¾ cup of melted butter 1 tablespoon onion powder 1 ½ tablespoons Worcestershire sauce 1 ½ tablespoons Dijon mustard directions: I like to smoosh the rolls down with my hand. Then melt butter. Mix in onion powder, Worcestershire sauce, and Dijon mustard with the melted butter. Mix well. Pour over the sliders. Cover with foil, bake 20 minutes or until the cheese is melted. recipe Title: Kid Kebabs Directions: Place the items on a stick or let your kiddo make there very own Kebab. It’s fun and kids love to put their own items on them. KIDS WILL EAT ANYTHING OFF A STICK!! Recipe By: Jamee Smithers, Student Success Specialist, MTI’s Springfield, IL Campus ingredients Any lunch meat Favorite cheese Grapes Apples Pineapple Carrots Tomatoes Blueberries Kebab Sticks directions: recipe Title: Mac and Cheese Hotdogs Recipe By: Steve Daniels, Welding Instructor/Placement Coordinator, MTI Springfield, IL ingredients Directions: Fill pot with water… dump noodles in without preheating water Box of Mac n cheese While noodles are warming with water get two ball parks Package of ballpark hot dogs out…. Cut both down middle length wise then from end to end Package of sliced cheese skipping ¼’…. You should end up with a uncountable numbers Butter of hotdog pieces. Throw dogs in with noodles and let all boil together until noodles get the perfect texture… this takes a Milk trained hand to feel the texture through the spoon. Directions continued: Usually once the water comes to a boil… the noodles are done…. Pre boiling water is for rookies. You must use a metal spoon to stir to keep the number of dishes used down to a minimum. Once texture is correct go over to sink and dump water out of pot by holding them back with the spoon on the edge of the pot…A rookie will lose a few noodles and dogs…. Once a All-star…. You won’t lose any! At this point you can put your face over the steam rising up as you poor the water out … this helps open your facial pores if you’re in to that! Do not use a strainer… again…. We don’t want to have to do dishes!!!! This is critical!!!!! After you poor water out… set pot down on stove and work with speed…Dump cheese powder in…3-5 spoon fulls of butter thrown in Just dump the milk in enough to wet down the cheese mix a bit…Do not use measuring cups… remember we don’t want dishes! Mix everything together with the metal spoon rubbing all over your best pot… your parents will appreciate this! Now… remember that package of sliced cheese you bought…Get 3 individually wrapped slices of cheese and open them all at once laying them back on their clear package so they don’t get contaminated by the counter….This is important for flavor! Grab once slice… rip into small pieces and throw them in the pot… average about 15-20 small pieces from 1 slice of cheese. Make sure you stir the little pieces in after every slice of cheese…this allows them to melt before the next slice is thrown in. After you finish mixing in the slices of cheese allow to sit for a few minutes while you get your paper plate and plastic cup ready for your delicious lunch… water to drink in plastic cup is best for your health. Then before you’re ready to throw this amazing creation on your paper plate… stir one more time to bring back the creamy heavenly cheese. Make sure you use the same metal spoon you used to create this masterpiece to eat with No one else needs a scoop… tell them to make their own. You have just created the best possible way to eat mac n cheese and hot dogs! What is even better… you only have to wash the one pot and your metal spoon! recipe Title: Mini Corn Dog Muffins (makes 16) Directions: Preheat oven to 400 degrees. Generously coat cups of mini muffin pan with nonstick cooking spray & set aside. Prepare corn muffin mix as instructed on box. Recipe By: Sarah Murduck, Administrative Assistant, MTI Springfield, IL ingredients 1 package Jiffy Corn Muffin Mix 1 egg 1/3 cup milk 3-4 hot dogs (I used 3 bun length dogs) Nonstick cooking spray Directions: Allow to rest for 5 minutes. Cut hot dogs into 1-inch pieces. Using a #40 ice cream/cookie scoop (or a tablespoon measure), place one scoop/dollop into each mini muffin cup until no batter remains. Place one hot dog section in the middle middle of each filled muffin cup. Bake for 10 minutes. Remove, run a knife around the edge of the mini cups to loosen them and turn out. Enjoy your homemade mini corn dog bites immediately! Try 'em with a side of baked beans for an extra dose of summery picnic goodness. recipe Title: Pick & Roll Directions: Spread Cream Cheese over the wrap. Add a lunch meat of choice to cover the entire wrap. Lay a dill or bread & butter spear pickle in the middle. Roll the wrap from left to right. Slice into 1-inch pieces and enjoy! Recipe By: Greenlee Dust, Daughter of Brian & Shaela Dust, Maintenance/Accounts Payable ingredients Tortilla wrap of choice Cream Cheese Lunch meat of choice Dill or bread & butter spear pickle Notes: recipe Title: Pizza Bread Directions: Put Texas Toast on a baking sheet. Bake at 425 degrees for 2 mins (each side) Recipe By: Monte Turner, Senior Student Success Specialist, MTI Springfield, IL ingredients Texas Toast Garlic Bread Pizza Sauce Shredded Cheese of choice (I use mozzarella ) Topping of choice (pepperoni is my go to) Directions: Top with sauce, cheese, and meat. Broil them on low until heated through (about 2-3 minutes). recipe Title: Stuffed Pizza Rolls Directions: Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate. Unroll pizza onto a lightly floured surface and press into a 12x8-inch rectangle. Cut rectangle into 24 squares. Recipe By: Robyn Bohannon, Medical Coding Instructor, MTI Springfield, IL ingredients 1package (13.5 oz) of Pillsbury™ classic refrigerated pizza crust 1/2 teaspoon Italian seasonings 1/2 teaspoon garlic powder 1 tablespoon butter, melted 3 tablespoons grated Parmesan cheese 12 ounces mozzarella cheese, shredded or diced (diced is less messy) 6 ounces sliced pepperoni, coarsely chopped Pizza sauce for dipping Additional pizza toppings of your choice (optional) directions: Place pepperoni & cheese (or desired toppings) into the center of each square.
Load more

Recommended publications
  • J Camps Lunch Program with Chef Dan's Cafe!
    J Camps Lunch Program with Chef Dan’s Cafe! *For All J Camps *Everything is Kosher! *Delivered Directly to Your Camper at Lunch *Order Online at ChefDansCafe.boonli.com *Ordering Directions are Located on the Following Pages* * Noah's Ark and J Camps Staff have Different Menus* Monday Tuesday Wednesday Entrée: Macaroni & Cheese Entrée: Chicken Nuggets Entrée: Cheese Quesadilla Fruit of the Day: Apple Fruit of the Day: Plum Fruit of the Day: Peach Side: Sweet Potato Fries Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade Beverage: Water or Gatorade Thursday Friday Entrée: Burger Entrée: Cheese Pizza Only $5.50 per Fruit of the Day: Apple Fruit of the Day: Apple Lunch Combo! Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade A la Carte Food A la Carte Drinks Bagel w/cream cheese $2.00 Water Bottle $1.00 1 Slice of Pizza $2.25 Gatorade $2.25 This page is intentionally left blank Options 1, 2, 3 Chef Dan’s Cafe has partnered with BOONLI to provide a secure, fast, and easy-to-use online ordering system that allows our Owings Mills J Camps families to view our lunch menu, order, prepay and manage camper lunches from their smartphone, tablet, or computer. Registration and Ordering is Open! HOW TO GET STARTED! Go To ChefDansCafe.boonli.com (please bookmark this page) Click Create an Account: Password is: omjcc1 Enter information and click Submit CREATE YOUR USER PROFILES Every person who you will order for requires their own User Profile Enter First Name and
    [Show full text]
  • What's in Our Food and on Our Mind
    WHAT’S IN OUR FOOD AND ON OUR MIND INGREDIENT AND DINING-OUT TRENDS AROUND THE WORLD AUGUST 2016 CONTENTS PART I: FOODS ON AND OFF WORLDWIDE PLATES..........................................03 WELLNESS ON OUR MINDS...........................................................................................................04 DRIVEN BY DISCOMFORT: SENSITIVE STOMACHS.............................................................06 ENLIGHTENED EATING: INDULGING SMARTER....................................................................07 DIETARY DIVERSITY: THE INGREDIENTS WE AVOID............................................................10 SEEKING SIMPLICITY: LESS IS MORE...........................................................................................13 HUNGRY FOR HEALTHFUL: FOOD TO FIT DIETARY NEEDS..............................................15 GREEN MEANS GO: WHAT HEALTH-CONSCIOUS CONSUMERS WANT......................17 WHAT TO DO NEXT: TAKEAWAYS FOR RETAILERS AND MANUFACTURERS..............18 PART II: TABLE FOR TWO—OUT-OF-HOME DINING TRENDS.........................20 SHOULD I STAY, OR SHOULD I GO (OUT)?................................................................................21 STRONG APPETITES FOR OUT-OF-HOME DINING..............................................................22 RISE AND SHINERS, NOT RISE AND DINERS..........................................................................23 OUT-OF-HOME DINERS HAVE A NEED FOR SPEED...........................................................24 CHECK, PLEASE!..................................................................................................................................25
    [Show full text]
  • Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
    5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain.
    [Show full text]
  • Breakfast Lunch Lunch Lunch Breakfast Lunch Breakfast Lunch
    Breakfast Breakfast Breakfast Breakfast Breakfast Cook at Home Cook at Home Reduced Sugar Fruit Loops Breaded Chicken Biscuit Reduced Sugar Frosted Flakes Sausage Biscuit Breakfast Pizza Breakfast Breakfast Graham Crackers Apple Juice Biscuit Apple Juice Orange Tangerine Juice French Toast Sticks * Reduced Sugar Cinnamon Toast Crunch Mandarin Oranges Mixed Fruit Juice Diced Apricot Red Delicious Apple Orange Tangerine Fruit Juice Syrup Graham Crackers Fresh Banana Fresh Gala Apple Mixed Fruit Juice Apple Juice Lunch Lunch Lunch Lunch Lunch Cheeseburger Diced Apricots Red Delicious Apple Chicken Chunks with Roll Roasted Wings Grilled Cheese * Beef Hot Dog Or or Cucumber and Tomato Salad Lunch Carrot Sticks (9) Or Chicken Strip Salad Lunch Ranch Dressing Fruit & Yogurt Plate V Celery Sticks (5) Mixed Cheese Chef Salad Breaded Beef * with Bun Chicken Tenders * Diced Apricots Pretzels Lettuce/Tomato/Pickels Coleslaw Coleslaw Roll Apple Juice Tossed Salad Diced Pears Whoel Kernel Corn VBlend Juice Baked Beans Summer Corn Salad Shortbread Cookies Roasted Carrots Mixed Berry Juice Ranch Dressing Cinnamon Applesauce Ranch Dressing Applesauce Mini Carrots/Ranch Assorted Juice Fruit Cocktail Fruit Punch Juice Applesauce Mixed Berry Juice Fruit Cocktail Fruit Punch Juice Mixed Berry Juice Meatless Monday Breakfast Breakfast Breakfast Breakfast Cook at Home Cook at Home Breakfast Turkey Sausage Biscuit Reduced Sugar Frosted Flakes Chicken Biscuit Pancake N Link Breakfast Breakfast Apple Juice Mixed Fruit Juice Reduced Sugar Fruit Loops Graham Gold
    [Show full text]
  • New Zealand Culinary Tour 8 Days
    New Zealand Culinary Tour 8 days Tour Description The stunning natural scenery and exciting food scene draw visitors to New Zealand each year. With a primarily agricultural economy, the country has become well-known for its fresh ingredient based cuisine. Locals and visitors alike savor seafood recipes and plentiful lamb, as well as a variety of vegetable dishes. The wines produced in the country are recognized as some of the best in the world. Sample New Zealand’s bounty while learning about the agricultural methods and preparation processes all while surrounded by attractive landscapes. Highlights Auckland City Tour Explore the Glowworm Grotto at the Waitomo Caves Five specialty lunches and five winery visits Visit a Maori village Experience a geothermal site in Rotorua Fruit orchard visit and tasting Art Deco city tour in Napier Olive grove visit with tasting Marlborough Sounds cruise with mussel farm visit Farewell dinner with behind the scenes visit to an award winning restaurant kitchen Sample Tour Itinerary Auckland – 1 night Day 1: Arrive Auckland At the Auckland airport you will be greeted and escorted to your private coach for a sightseeing tour of Auckland. Auckland is situated on the narrow isthmus between the Tasman Sea and the Pacific Ocean and is noted for its extensive parks and beautiful gardens. Unique to this city are a large number of extinct volcanic cones thrusting sharply upward out of a sea of houses. Your tour includes a visit to the Auckland War Memorial Museum for a visit to its unique Maori Court. After free time to grab a bite to eat and shop, you’ll be taken to a special wine tasting experience featuring the many wine regions of New Zealand.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • For Two Sweets Lunch Menu Sandwiches
    Proper Tea Lunch Menu By Reservation, Seatings at 11:00a.m. or 1:00p.m. Tea Room Sampler, Petite Scone, Devonshire Cream, mini slice of quiche, half Thursday, Friday & Saturday, $24.00 per person of a Ribbon and half of a Cucumber Sandwich, Daily Sweet Treat & plus tax & gratuity Tea of the Day, $18.00 Quiche, Always vegetarian, made in house with the finest cheeses Teapot to share plus the following Accompanied by Maize Crunch Salad & Tea Bread, $11.25 Scone Roasted Butternut Squash and Pear Salad, over greens with white cheddar Clara J’s Lemon Curd, Devonshire Cream & Strawberry Jam cheese, candied walnuts, and Pomegranate vinaigrette, $10.25 White Chicken Chili, cannellini beans, diced tomatoes & peppers, served with Savories a savory corn & cheddar cheese scone, topped with seasoned sour cream & Hasselback Red Skin Potato with White Cheddar & Bacon Jam crunchy tortilla strips, $11.25 Zucchini and Havarti Tarte Caramel “Apple” Grapes Ploughman’s Lunch, a traditional English platter, consisting of slices of cheese, pickled vegetables, mustard, & bread. We also add a slice of turkey, Sandwiches candied walnuts, & a smoky lapsang tea egg $13.50 Clara J's Signature Ribbon Sandwich Traditional Cucumber Finger Sandwich Thanksgiving Pinwheel Sandwiches Served with Chips & Maize Crunch Salad, $11.25 (Roasted Corn, beans, peppers, onions, all tossed in a vinaigrette) Sweets Bread choices include white, multigrain, tortilla, croissant or gluten free option for $2.00 Clara J's Lemon Drop Cookie Pumpkin Mousse Tarte Clara J's Signature Ribbon,
    [Show full text]
  • Sample Meal Plan
    Sample Meal Plan Breakfast: 7:30 Lunch: 12:00 Dinner: 4:30 * Alternate Menu Available w/ One Hour Notice Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST Choice of Cereal Eggs - Your Way Bacon or Sausage Toast LUNCH Roast Beef Mashed Potatoes w/ Gravy Brussel Sprouts Dinner Roll Cherry Pie DINNER Chili w/ Cheese Peanut Butter Sandwich Celery/Carrot Sticks Novelty Ice Cream Item *Juice, Coffee, Tea, Milk & Lemonade available at all meals Breakfast: 7:30 Lunch: 12:00 Dinner: 4:30 * Alternate Menu Available w/ One Hour Notice Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST Choice of Cereal Pancakes Eggs - Your Way Bacon or Sausage Toast LUNCH Bratwurst Pasta Salad Fruit Cup Chocolate Cake DINNER Sausage Gravy Over Biscuits Green Peas Lemons Bars *Juice, Coffee, Tea, Milk & Lemonade available at all meals Breakfast: 7:30 Lunch: 12:00 Dinner: 4:30 * Alternate Menu Available w/ One Hour Notice Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST Choice of Cereal Oats Eggs - Your Way Bacon or Sausage Toast LUNCH Ham/Grean Beans/ Potatoes Fresh Homemade Bread Peaches Peppermint Cookies DINNER Grilled Cheese Sandwich Tomato Soup Conn's Chips Peanut Butter No-Bakes *Juice, Coffee, Tea, Milk & Lemonade available at all meals Breakfast: 7:30 Lunch: 12:00 Dinner: 4:30 * Alternate Menu Available w/ One Hour Notice Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST Choice of Cereal Waffles Eggs - Your Way Bacon or Sausage Toast LUNCH Spaghetti & Meatballs Garlic Bread Garden Salad Biscotti
    [Show full text]
  • Global Cuisine, Chapter 1: the Americas
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 1: The Americas ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 1: The Americas SECTION 1 NORTH AMERICA North American cuisine is a melting pot, based upon the diversity of the natural resources of the continent and the variety of the native and immigrant populations. There is no single “American” flavor in the region from Canada to Mexico, Pacific to Atlantic. However, each region has traditional dishes, flavors, ingredients, and cooking methods. Each is worthy of attention. There are coastal zones with abundant seafood; Asian pockets with fusion influences; the vast mountains, plateaus, and plains with beef, wheat, potatoes, and corn; Southern cuisine with African influences; and Mexican food with both native and Spanish flavors, to name just a few. North American cuisine began with the Native Americans and soon fused with the first European settlers at Plymouth, so the Northeastern United
    [Show full text]
  • Future of Food Download the Report
    Future of food How technology and global trends are transforming the food industry Uber Eats Limitation of our work General use restriction This report is prepared solely for the use of Uber. This report is not intended to and should not be used or relied upon by anyone else and we accept no duty of care to any other person or entity. The report has been prepared for the purpose of exploring possible scenarios around the future of food. You should not refer to or use our name or the advice for any other purpose. Uber Eats Future of food Contents The state of play 1 Changing tastes 4 Scenario analysis 8 One plate at a time 10 Data driven food 12 Master chef 14 On trend 16 3 Future of food Uber Eats Every day, 7.7 billion people around the world eat, consuming 14.5 million tonnes of food.1 But what, when, where and how we eat varies significantly by country and by consumer. Nowhere is that more evident than in the Asia Pacific. The region is home to more than half of the world’s population – 4.4 billion people, and dozens of cultures. Each country has its own unique food traditions and preferences, from the spices of India to the seasonal flavours of Japan. And each offers a range of ways of eating, from street food to fine dining. The region is home to a diverse and interrelated food ecosystem, from producers to retailers to consumers, which supports the rich food culture. Yet as technology and consumer preferences shift, what and how we eat is changing, sometimes in unexpected ways.
    [Show full text]
  • Food and Identity in New Zealand
    Food and Identity in New Zealand The Cross-Generational Transmission of Cultural and Gender Identity through Food by Kathey Kyoko Kudo A thesis submitted to Victoria University of Wellington in fulfilment of the requirements for the degree of Master of Arts in Sociology Victoria University of Wellington 2011 Acknowledgements I would especially like to thank my supervisor, Doctor Carol Harrington of Victoria University of Wellington, for her support over the period taken to complete this thesis. In the planning and preparation of this thesis, Dr Harrington has been extremely helpful in guiding me through all aspects of carrying out this research. Also, thanks are due to the activity managers, Ms Sue Coventry and Ms Jane Evans, for helping me to access the residents under their care for the first interviews. Also of great help were, Ms Deborah Burns, a marketing and survey statistician, for suggesting more effective wording of the questionnaire used in this study; Ms Jenny Burns for assisting me to research individuals’ origins and family histories; Mr Denis Carmody for providing photos of his ancestors; Mrs Patricia McNaught for providing a photo of a colonial era storage jar. Acknowledgements are also due to Mr Craig Jackson and Mrs Ngaire Jackson, both retirees, for helping me with proof- reading and editing the final drafts. Finally, without the enthusiastic participation of all 15 individuals who have shared their food reminiscences with me and who consented to recorded interviews, this study would not have been possible. 1 Abstract This thesis examines the previously under-explored area of the intersection of individuals’ cultural and gender identity in relation to food within the framework of New Zealand food culture.
    [Show full text]