Hcm 339 Course Guide
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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. -
Chabad of Pelham “Chanukah on Fifth” Fifth” on “Chanukah Pelham of Chabad
The 1.2.20 ‒ 1.13.20 ‒ vol. 16 Shoreline Publishing Westchester’s Community Newspapers thepelhampost.com Post 914-738-7869 • shorelinepub.com ChabadPel of Pelham h a “Chanukah m on Fifth” Celebrates Festival of Lights BY STEPHEN E. LIPKEN Chabad of Pelham joyfully lit up the night in front of the Town of Pelham Gazebo, celebrating their Fifth Annual “Chanukah on Fifth” on December 23rd with a six-foot ice Menorah carving; music; Latkes; and a variety of donuts. A spectacu- lar parachute candy drop from atop the boom of Pelham Manor Fire Department Tower Ladder 3 was a highlight for all the children. A beautiful ice Menorah was created by award-winning sculptor Richard Daly of Ice Memories, Inc. Wooden Dreidels were set out on crafting tables for chil- dren to decorate. Another table contained sticks and gumdrops for excited children to cre- ate geometic designs and 3-D Dreidels. New Town of Pelham Su- pervisor Daniel W. McLaughlin lit the Menorah’s Shamash (serv- ing candle). Chabad of Pelham continued on page 3 THE MELLSTROM-BISCHOF TEAM Holly Mellstrom Licensed Associate RE Broker 914.224.3867 [email protected] Kristin Bischof Elizabeth Ritchie Licensed Associate RE Broker Licensed RE Salesperson 914.391.6024 404.423.6414 [email protected] [email protected] Helen Hintz Blair Nespole Licensed RE Salesperson Licensed RE Salesperson 914.563.3084 646.243.6016 [email protected] [email protected] 50 Mount Tom Road 15 Hillcrest Drive Bronxville Brokerage | 2 Park Place | 914.620.8682 | juliabfee.com Pelham Manor, New York Pelham Manor, New York Each Office is Independently Owned and Operated. -
Decadent Cake Balls Soaked in a Rich and Flavorful Syrup
Lettieri & Co. importer of fine food & wine Holiday Catalog 2020 the best in specialty food since 1988 The world’s finest Panettone • Fresh Italian milk • 10 hour upside down cooling • Only egg yolks • Certified Non-GMO • Real vanilla from pods • All natural ingredients • 100% sourdough mother yeast that is over 50 years old! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Give the gift of New! 12078 12079 LINEA New! Royal 12080 New! 12033 1 2 0 0 5 Item # Description Pack Size 12033 LINEA RASO GRAN NOCCIOLATO 6/1KG 12005 RED FOIL PANETTONE 6/1KG 12078 LINEA ROYAL PANETTONE 6/1KG 12079 LINEA ROYAL PANDORO 6/1KG 12080 LINEA ROYAL GRAN NOCCIOLATO 6/1KG t gr raditional an nocciolato 2 Specialty Panettone 12081 New! 12006 12007 Tutti Frutti Tiramisu An exotic twist to the traditional reci- Panettone soaked in coffee, filled pe: naturally leavened dough enriched Pistachio Creme with Tiramisu cream and covered in by many pieces of tropical fruits that Panettone filled with decedant pista- a crunchy dark chocolate glaze. have not been candied. chio creme and covered with a dark chocolate crunchy glaze Item # Description Pack Size 12007 TUTTI FRUTTI PANETTONE 12/1000G 12006 TIRAMISU PANETTONE 16/750G Linea 12081 PISTACHIO PANETTONE 16/750G 12082 GOLD SHOPPER 6/1000G GOLD 12083 LINEA GOLD GRAN NOCCIOLATO 6/1000G 12083 New! 12082 New! 3 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Il Gran Panettone From 500g to 1000g, we’ve got your panettone covered. -
Hot Water Crust Pastry
Hot Water Crust Pastry Hot water crust pastry is the most forgiving type of pastry. It doesn’t judge you by your experience and even when you fail, it allows you to start again and make it better – that is, if you keep it warm. When it cools, it doesn’t stretch and it will break, and become more demanding. Hot water crust is sturdier and therefore may be a little less elegant than shortcrust or puff pastry, but as a result it can also handle wetter and heavier fillings without fear of sinking, leakage or dreaded soggy bottoms. The pastry holds up and sculpts very well and is therefore ideal for hand-raising pies, moulding the pastry around a pie dolly or pie block, and for free-standing pies, where the pie mould or tin is lined with pastry and then removed before the last stretch of baking. It should certainly not be kneaded too much – just enough to make sure that everything is blended well. Overworked hot water crust pastry turns into a tougher, chewier crust, but this doesn’t mean the result will be inedible, just that it could be better. Because the fat for the hot water crust is melted, it is much better distributed throughout the dough, which creates a consistent pastry that will colour much more evenly while it bakes. Other pastry methods require you to rub the fat into the flour with your fingers, which can lead to inconsistencies in the colour of the baked result. Except for pork pies and Scotch pies, the dough should not be rested before use as it tends to toughen up, dry out and crumble when cooled. -
National Retailer & Restaurant Expansion Guide Spring 2016
National Retailer & Restaurant Expansion Guide Spring 2016 Retailer Expansion Guide Spring 2016 National Retailer & Restaurant Expansion Guide Spring 2016 >> CLICK BELOW TO JUMP TO SECTION DISCOUNTER/ APPAREL BEAUTY SUPPLIES DOLLAR STORE OFFICE SUPPLIES SPORTING GOODS SUPERMARKET/ ACTIVE BEVERAGES DRUGSTORE PET/FARM GROCERY/ SPORTSWEAR HYPERMARKET CHILDREN’S BOOKS ENTERTAINMENT RESTAURANT BAKERY/BAGELS/ FINANCIAL FAMILY CARDS/GIFTS BREAKFAST/CAFE/ SERVICES DONUTS MEN’S CELLULAR HEALTH/ COFFEE/TEA FITNESS/NUTRITION SHOES CONSIGNMENT/ HOME RELATED FAST FOOD PAWN/THRIFT SPECIALTY CONSUMER FURNITURE/ FOOD/BEVERAGE ELECTRONICS FURNISHINGS SPECIALTY CONVENIENCE STORE/ FAMILY WOMEN’S GAS STATIONS HARDWARE CRAFTS/HOBBIES/ AUTOMOTIVE JEWELRY WITH LIQUOR TOYS BEAUTY SALONS/ DEPARTMENT MISCELLANEOUS SPAS STORE RETAIL 2 Retailer Expansion Guide Spring 2016 APPAREL: ACTIVE SPORTSWEAR 2016 2017 CURRENT PROJECTED PROJECTED MINMUM MAXIMUM RETAILER STORES STORES IN STORES IN SQUARE SQUARE SUMMARY OF EXPANSION 12 MONTHS 12 MONTHS FEET FEET Athleta 46 23 46 4,000 5,000 Nationally Bikini Village 51 2 4 1,400 1,600 Nationally Billabong 29 5 10 2,500 3,500 West Body & beach 10 1 2 1,300 1,800 Nationally Champs Sports 536 1 2 2,500 5,400 Nationally Change of Scandinavia 15 1 2 1,200 1,800 Nationally City Gear 130 15 15 4,000 5,000 Midwest, South D-TOX.com 7 2 4 1,200 1,700 Nationally Empire 8 2 4 8,000 10,000 Nationally Everything But Water 72 2 4 1,000 5,000 Nationally Free People 86 1 2 2,500 3,000 Nationally Fresh Produce Sportswear 37 5 10 2,000 3,000 CA -
Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café. -
A Baseline Analysis of Poaching in Chiquibul National Park
A BASELINE ANALYSIS OF POACHING IN CHIQUIBUL NATIONAL PARK BY KATHERINE GROFF A THESIS Submitted to Michigan State University in partial fulfillment of the requirements for the degree of Master of Science Fisheries and Wildlife ABSTRACT A BASELINE ANALYSIS OF POACHING IN CHIQUIBUL NATIONAL PARK BY KATHERINE GROFF Illegal hunting of wildlife, also known as poaching, in Chiquibul National Park (CNP) may be contributing to decreasing wildlife populations. Management strategies are limited due to a lack of information on the extent of poaching and motivations of poachers. The objectives of this research are to assess the extent of poaching, to address Guatemalan border community residents’ understanding of wildlife in CNP and what animal species are targeted by hunters, and to investigate factors affecting poaching in CNP and Guatemalan border residents’ perceptions about poaching in CNP. These objectives were addressed by (1) synthesizing information found in CNP Ranger field notebooks and reports, (2) interviewing Guatemalan border community residents, and (3) interviewing authorities in Guatemala and Belize. Guatemalan border community residents perceived a lower level of poaching in the CNP than CNP rangers, but both thought that poaching has decreased over the years. CNP rangers considered poaching to be a danger to wildlife in the area, and they thought that wildlife numbers have suffered due to poaching. This research demonstrated little support for the hypothesis that legal regulations and the enforcement of regulations are factors that contribute to whether respondents view other community members as contributing to poaching. However, the subsistence needs of hunters and their families is an important factor affecting residents’ decision to poach. -
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 ......................................................................................................................................................... -
O/484/20 156Kb
O/484/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003400546 BY FARMHOUSE FARE LIMITED TO REGISTER: GUDPUD AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF THE OPPOSITION THERETO UNDER NO. 417541 BY MOLKEREI ALOIS MÜLLER GMBH & CO. KG BACKGROUND AND PLEADINGS 1. On 20 May 2019, Farmhouse Fare Limited (“the applicant”) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 31 May 2019 and registration is sought for the following goods: Class 30: Puddings; dessert puddings; ready-to-eat puddings; prepared desserts [confectionery]; farinaceous foods; non-medicated flour confections; frozen dairy confections; frozen confections; chocolate confections. 2. On 2 September 2019, the application was opposed by Molkerei Alois Müller GmbH & Co. KG (“the opponent”). The opposition was initially based on sections 5(2)(b), 5(3) and 5(4) of the Trade Marks Act 1994 (“the Act”). 3. In its written submissions, the opponent confirmed that it wished to withdraw its opposition based upon sections 5(3) and 5(4) of the Act and that the opposition would proceed based on section 5(2)(b) of the Act only. On 13 January 2020, the Tribunal wrote to the opponent confirming that: “It is noted you wish to limit your opposition to the grounds of section 5(2)(b) only. The opposition will now proceed under section 5(2)(b). As no statement of use is claimed in your notice of opposition, the proceedings will continue.” 4. -
Cacib Izola, 2021 7.08.2021
CACIB IZOLA, 2021 7.08.2021 MEDNARODNA RAZSTAVA PSOV VSEH PASEM ESPOSIZIONE INTERNAZIONALE CANINA INTERNATIONAL ALL- BREED DOG SHOW S PODELITVIJO CACIB IN CAC SLO NAZIVOV / WITH ATTRIBUTION of the CACIB of the FCI and CAC SLO od the KZS 07. 08. 2021 KOPER - CAPODISTRIA ORGANIZATOR - ORGANIZED BY Društvo Canis – Societa Canis & LKD Koper WWW.ISTRADOGSHOWS.EU WWWWW CACIB IZOLA, 2021 7.08.2021 07. 08. 2021 KOPER - CAPODISTRIA ORGANIZATOR - ORGANIZED BY Društvo Canis – Societa Canis & LKD Koper Organizacijski odbor / Organizing Committee predsednik/president Denis KUZELJ, FCI all breed judge strokovni vodja/expert manager Željko dr. GAJIĆ, FCI judge vodja tehnične službe/logistics manager Grozdan GRIŽANČIČ finančni vodja/financial services SM Studio Matevljič vodja ocenjevalnih krogov/ring stewards manager Tanja Čas delegat KZS/delegate of the KZS Boris Baič, FCI all breed judge moderator/speaker Andreja Čučnik, FCI judge & Petru Muntean, FCI all breed judge veterinarska služba/veterinary service Veterinarska postaja Koper zdravstvena služba/medical service Iris Ozimič & UCI WWW.ISTRADOGSHOWS.EU WWWWW 2 CACIB IZOLA, 2021 7.08.2021 PROGRAM / PROGRAM Saturday – Saturday Od/from 06:00 Dovod psov na razstavo / Admission to the Show grounds 07:00 Otvoritev prireditve / Show Opening 07:10 – 10:00 Ocenjevanje psov po razstavnih krogih / Judging FCI Groups 1, 2, 6, 7, 8, 10 Od/from 18:00 Dovod psov na razstavo / Admission to the Show grounds 19:00 – 22.30 Ocenjevanje psov po razstavvnih krogih / judging FCI Groups 3, 4, 5, 9 20.30 – 22.30 Posebna CAC razstava za pse 9 FCI Skupine / CAC Speciality for FCI Group 9 22.45 – 24.00 Zaključni izbor najlepših psov razstave / Best in Show SODNIKI ZA DEFILE PRVAKOV / HONOUR RING JUDGES Približna ura / Aprox. -
Lunchbox Ideas
You all wanted it, and I am here to deliver. I have done some research on lunchbox ideas and have come up with the following suggestions that should keep your child’s lunch exciting for the remainder of the school year! Full menu’s are included, as well as “mix and match” ideas. The lunchbox: It is important to have the right gear and the lunchbox is an important asset. Consider letting your child pick out his own lunchbox or purchase one and let him decorate it with paint or markers. Make sure your child's name is on it with a permanent marker or paint. Most schools will not provide a refrigerator to store lunchboxes, so you should select an insulated one with a re‐usable freezer pack to keep the lunch fresh. Or, instead of using a freezer pack, you can freeze a bottle of water, and add it to the lunch box. It will keep the lunch cold and fresh during morning classes and by lunch time it will have thawed and be ready to drink. More gear containers: Those gimmicky, salt, fat and sugar‐filled, "Lunchables" trays are very popular with kids. Not because they taste so good, but because look so cool. There is no reason a homemade lunch needs to look dull and unappetizing. Buy colorful containers in different shapes to pack your child's lunch. They are better than plastic bags and less wasteful too. If your child is drawn to characters, buy some stickers and decorate the containers. Put your child's name on the containers, but it is inevitable that some containers may not make their way home. -
BUSINESS a Spicy Treat Changes in Store State GOP from Indian Cook for Cable System Courting Labor Do You Throw Away 20% of Your Income R
20 - MANCHESTER H ERALD . Tues., Jan. 18, 1983 BUSINESS A spicy treat Changes in store State GOP from Indian cook for cable system courting labor Do you throw away 20% of your income r . page 13 . page 6 page 21 And a lot of people, he contends, are blowing big who’s not looking to hit a home run, but ratljer to H ere’s something that’ll get your blood boiling. You chunks of their income — upward of 30 percent— by un- preserve purchasing power, Goldberg believes onfcoi probably threw away about 15 percent of your income necessarily paying double taxes (on earnings and in- the very best income-producing bets for investors wiin last year through shoddy handling of your taxes. In a lot terest income) and failing to utilize potential annual over $50,000 of annual income is the Phoenix l o s i n g of cases, especially among the highly income brackets, Dan Dorfman savings for retirement programs. Growth Fund (also a division of Phoenix American). the losses ran as high as 30 percent. And the sad story is Earnings of $25,000 to $30,000 a year - the average Here the partnership uses an invested dollar ana that this occurred in many instances where healthy fees Cold tonight; yearly income for an American family of four — may though leverage (or borrowing power) buys $1.50 worm .Manchester, Conn. were doled out to accountants to help minimize the tax Syndicated not seem ripe for tax shelters, given the low tax , of equipment; thus the annual rate of investor return sunny Thursday Wednesday, Jan.