Scoop and Learn Ice Cream Cart Deluxe Parents Guide
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Final Catering Menu
U O N O Z E K R A P M D O O W G M L E N T I A I R A D F A S D Y R E O V A S W Cake by Bredenbecks Bakery | Photograph by Black, White & Raw Photography S A V O R Y S A F A R I WEDDING MENU A T E L M W O O D P A R K Z O O SAFARI STARTERS –ADD $3.00 PP Sweet and Sour Meatballs – bite sized meatballs in chef’s signature sweet and sour sauce Franks in a Blanket – served with spicy mustard dipping sauce Philly Cheesesteak Eggrolls – served with spicy sriracha ketchup Chicken Satay Skewer – served with spicy thai peanut dipping sauce Olive Stuffed Italian Meatballs – seasoned turkey meatballs stuffed with Spanish olive and garlic Vegetable Spring Rolls – served with Asian dipping sauce Petite Crab Cakes – lightly breaded and seasoned, served with cocktail sauce Sesame Chicken – toasted in honey and dashed with roasted sesame seeds Mac and Cheese Bites – dipped in light breading and lightly fried Bacon Wrapped Scallops – sea scallops wrapped in applewood smoked bacon with Jack Daniels sauce Caprese Salad Skewer – tomato, basil and mozzarella Spicy Cauliflower Bites – roasted cauliflower florets drizzled with sriracha Toasted Ravioli – with a blend of 4 cheeses Jalapeño Poppers – breaded and battered jalapeños hand stuffed with cream cheese PREMIUM SAFARI STARTERS –UPGRADE $3.00 PP ADD $5.00 PP Petite Beef Wellington – beef tenderloin wrapped in puff pastry Coconut Shrimp – served with orange dipping sauce Crab Imperial Stuffed Mushrooms – white mushroom caps filled with elegant crab imperial Prosciutto Wrapped Asparagus – smothered in provolone -
Iced Coffee New in 2010 the Local Economy
2010 Fall Newsletter *Relax and Enjoy the beauty of the subtle changes during this Fall Season! I hope this newsletter finds you in good In addition, our new product focus will con- health and spirit. It seems like yesterday that we tinue along the line of the successful Good- November 2, 2009 were getting ready for the start of our 38th season west Iced Coffee system. serving the Jersey Shore. With a record number of This year, our commitment to Volume 5, Issue 1 heat waves and a dry weather pattern dominating the summer, the stage was set for a successful sea- unique and high quality products has been son. Ice Cream sales throughout the region hit an all recognized at the Worlds Dairy Expo, honor- time high. Tourists and locales went to the beaches ing Gifford’s Dairy, as the Grand Champion, Inside this Edition in droves and demand for Ice Cream treats never the maker of Island Ice Cream’s own brand. waned. In closing, as the holiday season Tony’s Message 1 approaches, I want to thank you for giving us With fall upon us, Island Ice Cream is the opportunity to serve you and extend best Local Business 1 working on next season’s hot new trends. As stated in Dairy Fields magazine, consumers find comfort wishes to you and your family for a peaceful Fun Facts 1 and restful winter. Remember, Island Ice in eating frozen treats as much as entrepreneurs Iced Coffee 1 enjoy creating boutique flavors. Innovations in Cream will continue to drive miles to bring ingredient and nutritional profiles will play a ma- your customer smiles. -
Sophie's Ice Cream Cartopens PDF File
Connect your circuits to rPower* to control them remotely from a smartphone or tablet! Alice and Bettina became friends in their university’s master’s *Sold separately. engineering program, and soon discovered that they were both TM inspired to pursue engineering by childhood toys. To help inspire the We wanna hear about all the fun you had! Contact us at: Customer Service, 1400 E. Inman Pkwy., Beloit, WI 53511 • [email protected] • 1-800-524-4263. ® For more fun, visit playmonster.com Copyright © 2016 PlayMonster LLC, Beloit, WI 53511 USA. Made in China. All rights reserved. Roominate, The creative wired next generation of innovators, Alice and Bettina designed Roominate ! building kit and Switch on Your Imagination are trademarks of PlayMonster LLC. BUILD the Ice Cream Cart and a table! 2 Bonjour! I’m Sophie, and I can’t wait to see the ice cream cart you 1 design for me! ABOUT SOPHIE Favorite Activities: Cooking, reading and learning French Favorite Foods: Chicken noodle soup, cookies and ice cream Favorite Project: I have developed the best chocolate chip cookie recipe…it’s amazing how much chemistry is in cooking! Favorite Scientist: Dorothy Hodgkin Fun Fact: I’m planning to backpack in Europe after I graduate! I Want to Be: A chemist so I can design new medicine to help people, and discover ways for everyone to have clean water and healthy food! WIRE Collect all of the You can also add a motor to make it move! Sold separately. More designs at dolls, pets and roominatetoy.com! Roominate® kits! 1 2 Actual color of pieces in your set may be dierent from those shown here. -
Making the Most of Your Waffle Cone Dip
May 2020 T H E B U L L E T I N T H E O F F I C I A L P U B L I C A T I O N O F T H E N A T I O N A L I C E C R E A M R E T A I L E R S A S S O C I A T I O N CO-BRANDING Using local partnerships MAKING THE MOST OF YOUR WAFFLE CONE DIP Podcast Reopening Webinar Replay Tips of the Opening and Operating your Ice Cream Business Post COVID-19. 5 W A Y S T O M A K E T H E M O S T O U T O F Y O U R V I D E O C O N T E N T PRESIDENTS MESSAGE First of all, I hope your and your family members are well and doing the best under these difficult circumstances. As passionate as we all are about our businesses, family will always come first, and from my family to yours, we wish you the best through this pandemic. The challenge that we have as an industry right now is to balance this beautiful spring sunshine and George Xouris enthusiasm for the start of the season, with the Andia's Homemade restraints that are placed upon food service Ice Cream providers by the state, county, city or even popular opinion and perception. Social media is flooded with posts, stories and opinion about food providers not wearing masks, or other infractions of socially accepted restrictions. -
Ice Cream Cone Pan 2105-2087
Instructions for To Decorate Ice Cream Cone Cake You will need Wilton Icing Colors in Ivory, Golden Yellow, Rose; Tips 3, Baking & Decorating 16; Wilton Rainbow Jimmies Sprinkle Decorations. We suggest you tint all icings at one time, while the cake cools. Refrigerate icing in covered Ice Cream Cone containers until ready to use. Make 3 cups buttercream icing: Cakes • Tint 1/4 cup dark Ivory/Golden Yellow combination • Tint 1 1/4 cups light Ivory/Golden Yellow combination PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. • Tint 1 1/2 cups rose (thin with 1 Tablespoon + 1 1/2 teaspoons light IN ADDITION, to decorate cake you will need: corn syrup) • Wilton Decorating Bags and Couplers or Parchment WITH DARK IVORY/GOLDEN YELLOW ICING Triangles • Use tip 3 and “To Make Outlines” directions to outline waffle pattern on co n e • Tips 3, 16 • Wilton Icing Colors in Ivory, Golden Yellow, Rose WITH LIGHT IVORY/GOLDEN YELLOW ICING (alternate design uses Kelly Green) • Use tip 16 and “To Make Stars” directions to cover cone • Cake Board, Fanci-Foil Wrap or serving tray WITH THINNED ROSE ICING • One 2-layer cake mix or ingredients to make favorite • Use spatula to ice fluffy bottom scoop, then top scoop layer cake recipe Immediately sprinkle scoops with rainbow jimmies. • Buttercream Icing (recipe included) • Alternate designs use Chocolate Mousse and Chocolate Buttercream Icing (recipes included) or Wilton Chocolate Ready-To-Use Decorator Icing, Wilton Candy Melts® in Light Cocoa and Pink, Wilton Rainbow Nonpareils and Rainbow Jimmies Sprinkle Decorations, Wilton Vanilla Whipped Icing Mix, chocolate chips, red gumball, favorite crisped rice cereal treat recipe, vegetable pan spray, light corn syrup Wilton Method Cake Decorating Classes Iced fluffy with thinned rose Sprinkle with icing rainbow jimmies Call: 800-942-8881 © 2003 Wilton Industries, Inc. -
Let's Crank Some Ice Cream
Let’s Crank Some Ice Cream! The history of ice harvesting, the ice industry, refrigeration, and making ice cream Kathi Elkins 7-29-19 OLLI: Summer 2019 Ice Storage and Ice Houses: 1780 BC --- ice house in northern Mesopotamian 1100 BC --- evidence of ice pits in China By 400 BC --- Persian engineers had mastered techniques of constructing yakhchāl to store ice harvested from nearby mountains. 300 BC --- Alexander the Great (snow pits to hold snow and ice) 200s AD --- Romans (snow shops) Cold springs, root cellars Ice Houses: Yakhchāl (this one at Yazd, Iran) is a Persian ice pit or a type of evaporative cooler. Above ground, the structure had a domed shape, but had a subterranean storage space. It was often used to store ice and food. The subterranean space coupled with the thick heat-resistant construction material insulated the storage space all year. Ice Houses: Ice houses in England/UK. Ice Houses: Croome's thatched ice house, Worcestershire, UK Ice Houses: Botany Bay Icehouse, Edisto Island, SC Ice Houses: Ice house designs usually began as an underground egg-shaped cellar. This ice house, dating from 1780s and designed by architect John Nash, was discovered in 2018 buried under London streets. In 1822, following a very mild winter, William Leftwich chartered a vessel to Norway to collect 300 tons of ice harvested from crystal-clear frozen lakes. Previous imports had been lost at sea, or melted while baffled customs officials dithered over how to tax such unique cargo. John Nash designed the Royal Pavilion at Brighton, as well as Buckingham Palace. -
Ice Cream Stories Summer Learning Challenge Week 5: Ice Cream Let's Think About Ice Cream! Imagine What Might Happen Next in This Story
ice cream Stories Summer Learning Challenge Week 5: Ice Cream Let's think about ice cream! Imagine what might happen next in this story: Sam and Olive went to the beach on a hot summer day. They spent the whole morning building a very large sand castle along the shore. When they were finished, they realized that they were very tired and hungry. "Look!" said Olive. There is a man with an ice cream cart over there! "Ice cream would be perfect right now!" said Sam. They ran over to the little ice cream cart, where Sam bought a scoop of mint chocolate chip and Olive bought a scoop of Rocky Road. They took their ice cream back to their beach blanket and sat down to enjoy it before going back to play. Just then, a little dog ran over and began to beg for their ice cream. "You are a very cute little dog, but you cannot have ice cream," Olive said nicely. The little dog just looked at her and wagged his tail to show that he would not give up. What happens next? ice cream Stories Summer Learning Challenge Week 5: Ice Cream Let's have fun with ice cream! Imagine what might happen next in this story: The Ice Cream Shop Challenge We love That's ice cream! This Free ice cream for so easy! will be FUN! life if you can eat Let's do it! our Monster Sundae! Inside the shop... NO Two kids WAY!! just ordered Monster Sundaes! What happens next? ice cream Creatures The author Arnold Lobel once drew an imaginary creature that is part bird, part ice cream cone. -
ICE CREAM MAKER Instruction Manual & Recipes
ICE CREAM MAKER Instruction Manual & Recipes MODEL: AIC-100 (Capacity: 1 Quart) Congratulations on your purchase of Aroma's Ice Cream Maker. It allows you to make your own rich and creamy HOMEMADE ice cream or frozen yogurt with the flip of a switch. You can also make your own favorite, healthy and delicious sherbet, sorbet, ice and frozen drinks fast and easy with Aroma Ice Cream Maker. Enjoy your new Ice Cream Maker, it is fun and easy! Please read all instructions carefully before using this product. Published By: Aroma Housewares Company 6469 Flanders Drive San Diego, CA 92121 U.S.A. ©2003 Aroma Housewares Company IMPORTANT SAFEGUARDS Basic safety precautions should always be followed when using electrical appliances, including the following: 1. Read all Instructions before using the appliance. 2. To protect against electrical hazard, do not immerse main body-the motor base or other electrical cord in water or other liquid. 3. Close supervision is necessary when any appliance is used by or near children. 4. Unplug appliance from outlet when not in use, before putting on or taking off parts and before cleaning. 5. Avoid contacting moving parts. Keep fingers, hair, clothing, as well as spatulas and other utensils away during operation. 6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment. 7. The use of accessory attachments not recommended by the appliance manufacturer may cause hazards. -
Daisy at Home Recipe for a Small Glacier
Daisy at Home Recipe for a Small Glacier Supplies Scientific Concepts • 1 pint of chocolate swirl or Glacier: A huge, thick sheet marble ice cream. of moving ice. They are often found in mountains, • 3 of your favorite kinds of cookies. but can be found in other places, too. Washington • 1/4 cup of light-colored was half covered in a syrup (butterscotch, glacier during the Ice Age! marshmallow, etc.) • Plastic sandwich bag or similar. Glacial till: Materials, such as rocks and dirt, left • A clear bowl. behind when a glacier • A spoon. melts. Most of the soil in the Seattle area is made of glacial till. Daisy at Home Recipe for a Small Glacier Instructions 1. Crumble up the cookies and put them in the bowl. This represents dirt and rocks that will become glacial till. 2. Put two big scoops of the ice cream on top of the crumbled cookies. Glaciers begin as clean snow and ice, but they pick up dirt and rocks from the ground as they travel. So, the ice cream with its swirls represents this “dirty” glacier! 3. Slide the plastic sandwich bag over your hand. Then, slowly push down or “smoosh” the ice cream so it oozes! What do you notice? What happens to the cookie crumbles? A glacier moves in a similar way. As more snow falls on it, the added weight causes the glacier to “ooze” or “flow,” pushing the dirt in all directions. 4. To see how glaciers flow, heat up your light-colored syrup and pour it over the ice cream. -
Gas Hydrates As a Functional Foaming Agent for Viscous Food Matrices
Research Collection Doctoral Thesis Gas Hydrates as a Functional Foaming Agent for Viscous Food Matrices Author(s): Šedivá, Zuzana Publication Date: 2019 Permanent Link: https://doi.org/10.3929/ethz-b-000352862 This page was generated automatically upon download from the ETH Zurich Research Collection. For more information please consult the Terms of use. ETH Library Diss. ETH No. 25820 Gas hydrates as a functional foaming agent for viscous food matrices A dissertation submitted to attain the degree of DOCTOR OF SCIENCES of ETH ZURICH (Dr. sc. ETH Zurich) presented by Zuzana Šedivá MSc in Food Science ETH Zurich born 26th May 1987 citizen of Czech Republic accepted on the recommendation of Prof. Dr. E. J. Windhab, Examiner Dr. Martin Leser, Co-Examiner Dr. Vincent Meunier, Co-Examiner 2019 Summary A novel technology for foaming viscous slurries was designed. The process involved a crystalline gas hydrate dispersion as a functional ingredient standing in the core of the technology. Gas hydrates, also known as clathrate hydrates, are solid inclusion compounds, in which gas molecules are physically entrapped in a network of cavities made up of water molecules held together by hydrogen bonds (Marinhas et al., 2007). Gas hydrates exist at moderate pressures and low temperatures and possess a high volumetric gas storage capacity. The innovative idea of replacing highly energetically demanding foaming of viscous slurries using pure gas with the gas hydrate technology emerges in the current study. Introducing a gas as a slurry in its solid clathrate form into another viscous product stream reduces the energy input otherwise needed in powerful mixing devices. -
Mobile Food Facility (Mff) Application
Environmental Health Services Food Program 2000 Alameda de las Pulgas Suite #100 San Mateo, CA 94403 PHONE (650) 372-6200 | FAX (650) 627-8244 smchealth.org/food MOBILE FOOD FACILITY (MFF) APPLICATION TYPE OF APPLICATION RENEWAL NEW BUSINESS ADDITIONAL VEHICLE/CART *FOR MOBILE FOOD PLAN REVIEW, SUBMIT THE PLAN CHECK FOOD PROGRAM APPLICATION. MFF INFORMATION FACILITY 1540: PREPACKAGED CART 1541: LIMITED FOOD PREPARATION UNIT TYPE: (e.g., ice cream cart, chips/soda cart) (e.g., hot dog cart, tamales cart, dessert truck) 1542: PREPACKAGED TRUCK 1543: UNLIMITED FOOD PREPARATION TRUCK (e.g., product truck, ice cream truck) (e.g., taco truck, gourmet food truck) MOBILE FOOD FACILITY BUSINESS NAME: LICENSE PLATE #: VIN # (last 5 digits): HCD INSIGNIA #: *(ENCLOSED MFF ONLY) SELECT OTHER BAY AREA COUNTIES WHERE YOU PLAN TO OPERATE OR ARE CURRENTLY PERMITTED: ALAMEDA CONTRA COSTA SANTA CLARA SANTA CRUZ SAN FRANCISCO SOLANO OTHER FACILITY INFORMATION OWNER NAME: PHONE#: CELL #: OWNER ADDRESS: CITY/ST/ZIP: E-MAIL: WEBSITE: IS MAILING ADDRESS DIFFERENT FROM OWNER ADDRESS? INDICATE BELOW. ALL UPDATE INFORMATION? YES NO CORRESPONDENCE WILL BE SENT TO OWNER ADDRESS UNLESS SPECIFIED. MAILING ADDRESS/CITY/STATE/ZIP MFF TYPE OF BUSINESS TYPE OF BUSINESS OPERATION: DRIVE A ROUTE OPERATE IN ONE LOCATION OPERATE AT TEMPORARY EVENTS OTHER (e.g., Off the Grid, etc.) ROUTE INFORMATION START END LOCATION/TEMP EVENT ADDRESS & CITY DAYS OF OPERATION TIME TIME 1 M T W TH F S SU 2 M T W TH F S SU 3 M T W TH F S SU 4 M T W TH F S SU 5 M T W TH F S SU 6 M T W TH F S SU 7 M T W TH F S SU 8 M T W TH F S SU 9 M T W TH F S SU 10 M T W TH F S SU LOCATION(S) OF RESTROOM: The undersigned hereby applies for a Permit to Operate in San Mateo County and agrees to operate in accordance with all applicable local regulations, laws, and such inspection procedures needed to ensure compliance. -
Beyond Muesli and Fondue -- the Swiss Contribution to Culinary History: a Summary of Ambassador Martin Dahinden’S Book
Swiss American Historical Society Review Volume 57 Number 2 Article 5 6-2021 Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book C. Naseer Ahmad Follow this and additional works at: https://scholarsarchive.byu.edu/sahs_review Part of the European History Commons, and the European Languages and Societies Commons Recommended Citation Ahmad, C. Naseer (2021) "Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book," Swiss American Historical Society Review: Vol. 57 : No. 2 , Article 5. Available at: https://scholarsarchive.byu.edu/sahs_review/vol57/iss2/5 This Article is brought to you for free and open access by the Journals at BYU ScholarsArchive. It has been accepted for inclusion in Swiss American Historical Society Review by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Ahmad: Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History Beyond Muesli and Fondue The Swiss Contribution to Culinary History A Summary of Ambassador Martin Dahinden’s Book by C. Naseer Ahmad Introduction Breaking bread together has deep rooted spiritual foundations for strengthening fellowship and in easing tensions among people of different persuasions. So, it is propitious that former Swiss Ambas- sador to United States Dr. Martin Dahinden, who is a seasoned Swiss diplomat with exquisite tastes and a vast reservoir of knowledge and experience wrote a book Beyond Muesli and Fondue, which describes Swiss contributions to culinary history. This is a book to keep handy for all occasions because of the rich content that provides a historical perspective, and it provides splendid ideas to make any gathering memorable.