Annual Report 2011
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Matfer Bourgeat Inc. 2009
Matfer Bourgeat Inc. 2009 Awakening the Chef in you............ 1 Matfer Bourgeat, Inc... At the service of fine cuisine In a country with a culinary tradition such as that For over 80 years, by continuously improving of France, Matfer Bourgeat has always been com- production techniques, production quality, and mitted to encouraging excellence in the design of service. Matfer Bourgeat has one goal: Customer equipment for the professional catering industry. Satisfaction. 2 MATFER BOURGEAT INC. Matfer Bourgeat, Inc. Group History “PROVIDING SUPERIOR COOKWARE SINCE 1814” From the modest craftsman who, in 1814, worked copper in order to create cake pans, to automized lines permitting transform stainless steel into steam table pans or into whisks, the Matfer-Bourgeat group went through wars and industrial revolutions al- ways faithful to its original occupation: to conceive and to manufacture small material for the foodservice industry. Each new period in the life of a group includes its evolutions and its challenges. Our time is the one of globalization that, in numerous sectors, questions the durability of the industrial means of work. At the time of talks about “groups without factories”, we made the choice to produce in France, taking advantages from this globalization in order to extend our product range and to enter new markets. Our new products are at the heart if the group’s strategy: saving of time, security, hygiene and new tendencies are our main criteria of research and development. This policy, allied to a strong culture of services trying to anticipate our clients’ needs, will represent the basis of our future growth. -
Gayle's Menu Gayle's Menu
Order Online February gaylesbakery.com or call: 462-1200 Gayle's Menu 8th to 14th Breakfast Seasonal Sandwiches Zucchini & Potato Frittata 6.50 Italiano Ficelle salami, ham, provolone, pepperoncini, vinaigrette & mayo. 9.95 Breakfast Burrito with Potato & Bacon 8.75 /Vegetarian 7.95 Turkey, Provolone & Pesto Ficelle with roasted tomato Greek Yogurt Parfait with Teal’s Granola 5.95 and lettuce. 9.95 Ham or Bacon Scrambled Egg Croissant 8.50/ Vegetarian 7.25 Pastrami Ficelle with Swiss cheese, pickles & mustard. 9.95 Fried Egg Sandwich with Bacon or Spinach 8.00/ 7.50 Albacore Tuna Salad & Cheddar with butter lettuce on Capitola sourdough. 9.50 Breakfast Biscuit with Ham 5.95/ Vegetarian 4.95 Vegan Veggie Wrap our hummus, sunflower sprouts, tomato, Individual Quiche: Bacon, or Tomato & Spinach 5.50 grated carrot & red cabbage in a whole wheat tortilla. 8.95 Crisp Bacon Slices (3) 4.50 Ranch Tri Tip with cheddar cheese, lettuce, tomato and ranch dressing on a francese bun. 9.95 Rosemary Roasted Potatoes 3.95 / 7.95 Masala Chicken Salad Croissant with roasted chicken, Danish, Croissant & Goodies almonds, mayo, currants, celery, scallions and lettuce. 9.95 Kouign Amann 4.75 California Avocado & Jack on hearty wheat with lettuce, sprouts, mayo & mustard. 8.95 Cherry Kouign Amann 5.25 Turkey, Avocado & Jack on hearty wheat with lettuce, Monkey Bread 4.75 sprouts, mayo & mustard. 9.95 Lemon Blueberry Muffin 3.75 Salads Strawberry Cheese Danish 3.75 PRICES ARE PER HALF PINT/ PINT Old Fashioned Cinnamon Roll 4.75 Roasted Beets with Baby Spinach and Ginger 4.25/ 8.50 Croissant 2.95 Creamy Lemon Kale 3.95/ 7.95 Pain d’ Amande 4.25 Crunchy Broccoli & Pecan 4.50/ 8.95 Christie’s Coleslaw 3.50/ 6.95 Chocolatine 3.95 Fresh Fruit, vegan 4.25/ 8.50 Bear Claw 4.25 Albacore Tuna or Masala Chicken Salad 6.95/ 13.95 Downtowner with Sugar 3.75 Crisp Green Salad of the Day 3.50 Ham & Cheese Croissant 5.25 Composed Salads Garlic Cheese Twist 3.75 The Chicken & The Egg our Garden Salad with grilled Mushroom Turnover 2.95 chicken breast and hard-boiled egg. -
New Recipe Book (25 April
Carol’s Recipes CAROL’S RECIPES ........................................................................................................................................................... 1 DRINKS .............................................................................................................................................................................. 12 Apple martini ............................................................................................................................................................................ 12 Apple Tini .................................................................................................................................................................................. 12 Banana Smash .......................................................................................................................................................................... 12 Captain Cook Holiday Punch Recipe – Donna and Russ Smith .................................................................................................. 13 French 75 .................................................................................................................................................................................. 13 Hot Buttered Rum Cocktail ....................................................................................................................................................... 13 Hot Buttered Rum recipe ......................................................................................................................................................... -
Physicians Mutual Insurance Company Cookbook
Time to get cooking with the Physicians Mutual family Recipes from our family to yours. © Physicians Mutual®, 2012 2013 Special Edition Life happens around your kitchen table Five generations ago, the Physicians Mutual family was founded at a kitchen table — so we understand how important it is to spend time at your table with loved ones. We’ve collected these recipes from customers, employees and agents all over the country. Every recipe tells a story — a simple story about good food and great conversations with loved ones. Physicians Mutual is pleased to share this cookbook … from our family to yours. Table of Contents Rise and Shine! Super Soups 9 Meri’s Low-Sodium 39 Baked Potato Soup Cinnamon Pancakes 39 Taco Soup 9 Meri’s Fake-Him-Out 40 Homemade Turkey Soup Low-Sodium “Sausage” 41 Minestrone Soup 10 Ham Strata 42 Vegetable Chili 11 Omelet Ham Bake 43 Gazpacho 12 Sausage Bread 44 The Food Doctor’s Special Soup 13 Breakfast Pizza Hot Dish 45 Regina’s Wedding Soup 14 Peppery Cornmeal Pancakes With Bacon 45 Green Chili Stew 15 Sour Cream Coffee Cake 46 Healthy Chili 16 Slow Cooker Sausage 47 Cheesy Ham and Potato Soup Breakfast Casserole 48 “I Can’t Believe It’s Chili” 17 World’s Best Pancakes 49 Cheeseburger Soup 17 Healthy Guacamole Breakfast 50 Creamy Brie Soup 18 Impossible Pie 51 Beer Cheese Soup 19 Slow Cooker Breakfast Casserole 52 Tomato Tortellini Bisque 20 Oat Scones 53 Chicken and Dumpling Soup 21 Apple Coffee Cake 54 Meri’s Tasty Slow-Cooked 22 Empire State Muffins Low-Sodium Chili All Kinds of Apps It’s a Toss Up! 25 Tomato -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
USE Post-Gazette 4-6-12.Pmd
VOL. 116 - NO. 14 BOSTON, MASSACHUSETTS, APRIL 6, 2012 $.30 A COPY Buona Pasqua: Buona Pasqua A Time for Family & Tradition by Prof./Cav. Phillip J. DiNovo HAPPY EASTER Pasqua is the holiest them a Buona Pasqua. and greatest of all Some people visit the Christian feasts. If cemetery on Easter Christ had not risen, Sunday to remember Pamela Donnaruma then our faith would be loved ones who have in vain. Christ did rise died with prayers and Publisher and Editor from the dead and flowers. It is a good through him all shall time to remember the and the Staff be made alive. “If the dead and the Resurrec- Spirit of him who was tion. While children raised from the dead are thrilled with their of the dwells in you, he who chocolate eggs and bun- raised Christ Jesus nies, senior citizens Post-Gazette from the dead will give life such as Pizza Rustica Di appreciate the “mature mes- to your mortal bodies through Pasqua (Easter Pie), Colomba sage”. They consider the Wish a Happy Easter his Spirit which dwells in Pasquale (Easter Dove), message of the Resurrec- you.” (Romans 8:11). Cicerchiata Cuddura Di tion because they are more Yes that is the reason for Pasca, Cream Pasticcera concerned about life after to All Our celebrating Pasqua and the Colomba, Cassatelli (Cream death. Shouldn’t we all! foundation of all our Italian Tartlets), Puppo Co Ova (from In essence Pasqua is a Advertisers and Readers Easter traditions. The Eas- Sicily), Rice Pie, Fiadoni, time of family and traditions. -
The Food Timeline
Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S. -
Unit: 01 Basic Ingredients
Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part. -
Food and Drink— — Food and Drink
Chicago Chicago Food and drink— — Food and drink Dinner Top tables Food and drink — Taste of Chicago To outsiders, Chicago’s food scene is known for a few things: gargantuan deep-dish pizzas, hot dogs decked out with tomatoes and pickles (anything but ketchup) and, on the flip side, a highly regarded fine-dining culture. To Chicagoans, the city’s food scene is all that and so much more. It’s a city that offers Pacific Standard Time, delicious dining at River North every price point, where California dreaming cheeseburgers are as highly sought after as California is chef Erling brown butter-basted rib- Table, Donkey and Stick, Wu-Bower’s major source of eye steaks. The city has a Logan Square inspiration and he transports large Mexican population Alpine state it to Pacific Standard Time and, as such, tacos by emulating the state’s free- are an art form. Chefs The sparing tagline for this spirited vibe and vegetable- from elsewhere have restaurant is “Crusty Bread, focused food. The design of contributed global dishes Brandy, Fire” and it sums the light-filled space – with such as Roman pizza, up the place perfectly. “The terrazzo and wooden floors, Louisiana fried chicken seasonal menu is built around lots of foliage, and white walls and Vietnamese coffee old-world traditions of bread- – completes the West Coast and banh mi. baking, charcuterie and feel. This place is equally suited Much of Chicago’s preservation, applied to to a lively dinner with friends dining scene is centred products of the Midwest,” as a business lunch with clients. -
Rich Yeast Doughs
9 RICH YEAST DOUGHS AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Produce simple sweet doughs. 2. Produce laminated yeast doughs. 3. Make up a variety of products using sweet doughs, laminated doughs, and sweet-dough fillings and toppings. THIS CHAPTER COMPLETES the study of yeast doughs with a survey of the most important rich yeast doughs. As explained in Chapter 6, rich doughs are those with higher proportions of fat and, sometimes, sugar and eggs as well. Simple sweet-roll doughs are the easiest of these products to handle. Even these, however, require care, as they are usually softer and stickier than bread doughs. Because their gluten structure is not as strong as that of lean doughs, more care must be taken in proofing and baking sweet dough products. Laminated doughs, such as those for Danish pastries and croissants, are especially rich in fat because they consist of layers of butter between layers of dough. Like other sweet doughs, these yeast-leavened doughs are often the responsibility of 181 Gisslen-c09.indd 181 3/22/2016 4:35:38 PM 182 CHAPTER 9 RICH YEAST DOUGHS the pastry chef rather than the bread baker. Considerable practice and skill are required for the makeup of fine Danish products. As in Chapter 7, the dough formulas and makeup techniques covered in this chapter are given in separate sections because each dough can be made up into a great many items. This chapter also includes a selection of fillings and toppings suitable for rich yeast-dough products. Review Chapters 6, 7, and 8 with respect to the basic mixing methods and other produc- tion procedures for yeast doughs. -
A NALWO Recipe Collection
A NALWO Recipe Collection from 25 Years of Cooking Demonstrations by the Women of Fermilab May 2011 This collection of recipes from past NALWO cooking demonstrations was selected and edited by Mady Newfield and Selitha Raja, with assistance from Annamaria Feher. This book is dedicated to Barbara Oddone, for her continuing support and encourage‐ ment, and to all those women in the history of Fermi National Accelerator Laboratory who helped, learned from, and befriended each other through NALWO, the National Accelerator Laboratory Women’s Organization. Table of Contents Chronological List of the past 25 years of NALWO cooking demonstrations and recipes iv Appetizers Cilantro Chutney for Sandwiches 1 Armenian Eggplant Caviar 2 Chopped Herring 2 Fish with Marinade 3 Salmon Spread 3 Man Doo 4 Classic Chopped Liver 5 Marinated Mushroom Appetizer 6 Pastelitos 7 Yingbo’s Chinese Dumplings 8 Soups Autumn Squash Soup 9 Chicken & Corn Chowder 10 Lentil or Split Pea Soup 11 Sopa de Tortilla 12 Spas (Barley Yogurt Soup) 13 Yogurt Corbasi 14 Salads Cucumber & Seaweed Salad 15 Bavarian Potato Salad 15 Cucumber Raita 16 Piyaz Bean Salad 16 Spinach salad with black sesame dressing 17 Sze‐Chuan Cucumber Relish 17 Sweet and Sour Cabbage Salad Peking Style 18 Vinaigrette Salad 18 Side Dishes Blini ‐ Russian crepes with yeast 19 California Chipotle Sweet Potatoes 20 Mexican Zucchini 20 Mexican Rice 21 Chole 22 ii Main Dishes Avial 23 Beef Rouladen with Braised Red Cabbage 24 Chop Chae 25 Hungarian Stuffed Potatoes 26 Kasha Varnishkes 27 Minted Trout 27 Ma‐Po -
Lexiko Ido-Angla Ido-English Vocabulary
LEXIKO IDO-ANGLA IDO-ENGLISH VOCABULARY If a word is an adverb (not derived), conjunction, interjection or preposition, this is shown by {adv.}, {konj.}, {interj.} or {prep.}. Similarly, a prefix is indicated with {pref.}, and a suffix with {suf.}. Verbs: {tr} = transitive; {ntr} = intransitive; {tr/ntr} = both transitive and intransitive; {imp} = impersonal (needing no subject). The abbreviation "Ant:" precedes an antonym. An obsolete word has a bracket before it, and is followed by "(obs.)", a chevron and the word by which it was replaced. A list of abbreviations is given at the end of the vocabulary. Se vorto esas adverbo (ne derivita), interjeciono, konjunciono o prepoziciono, to esas indikata da {adv.}, {interj.}, {konj.} o {prep.}. Simile, prefixo indikesas da {pref.}, e sufixo da {suf.}. Verbi: {tr} = transitiva; {ntr} = netransitiva; {tr/ntr} = transitiva e netransitiva; {imp} = nepersonala (sen subjekto). Vorti inter kramponi, pos verbo, esas vorti qui normale esas uzata pos ta verbo. La abreviuro "Ant:" sequesas da antonimo. Obsoleta vorto havas krampono avan ol, ed esas sequata da "(obs.)", chevrono e la nuna vorto qua remplasis ol. Listo di abreviuri esas ye la fino di la lexiko. Sslonik /www.twirpx.com/ Sslonik 1 A -a (gram.) (adjectival ending) a (= ad) {prep.} (prep.) to (indicating that to which there is movement, tendency or position, with or without arrival) -ab- (gram.) (suffix for shorter versions of the perfect tenses: am-ab-as = esas aminta; am-ab-is = esis aminta; am-ab-os = esos aminta; am-ab-us = esus aminta)