Christmas 2020 Order Form Christmas 2020
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Emmanuel Buchanan –Director First Choice Gourmet Catering at Your
1 Emmanuel Buchanan –Director First Choice Gourmet Catering At Your Service Menu 1 & 2 FINGER FOOD – REFER PAGES 1 to 3 FINGER FOOD MENU – ANY 10 SELECTIONS SELECT FROM BOTH MENUS: Menu 1 – Hot and Cold Function Favorites And Menu 2 – Finger Food Savory Selections Menu 1 - HOT & COLD FUNCTION FAVOURITES Tempura Seafood Bites with Assorted Dipping Sauces Boneless Chicken Pieces – Honey Mustard / Teriyaki / Chili Samosa Cocktails Mini Spring Rolls Party Pasties Mini Pizzas Gourmet Mini Party Pies Kabana Bites Chicken & Cheese Gems Gourmet Mini Quiches – Tomato & Mushroom, Ham & Asparagus, Chicken & Leek Sesame Prawn Toasts Smoked Salmon Vol au Vents Curry Mini Pasties Steamed and Deep Fried Mini Dim Sims Middle Eastern Flavored Meat Balls with Assorted Dipping Sauces Chicken Nuggets & Combination Sauces Mini Curry Sticks Sandwiches – Your Choice of 3 (Three) from: Chicken, Chives, Mayonnaise and Avocado Smoked Trout, Brie, Egg and Lettuce Ham, Cheese, Tomato and Mustard Tuna, Egg, Mayonnaise and Shredded Carrot Curried Egg, Bacon, Cheese and Lettuce Turkey, Cranberry, Cream Cheese and Cucumber Beef, Pickles, Tomato and Lettuce First Choice Gourmet Catering Tel: (03) 9439 6299 Mobile: 0408 313 097 Email: [email protected] Web Site: www.firstchoicecatering.com.au 2 Menu 2 - FINGER FOOD SAVOURY SELECTIONS California Rolls Smoked Salmon and Camembert Rounds Pork Delight with Honey Soy Salami and Smoked Oyster Rolls Chicken & Coriander Balls Prosciutto Melon Cheese Puffs Chicken Satay - Malaysian Style with Tangy Peanut Sauce Chipolata -
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. -
Desserts Pies
Desserts Pies 1300 -Apple Pie: Tart Apples in a Lightly-Spiced Filling Baked with a Flaky Double Crust 1301 -Peanut Butter Pie: “Amish-Style” Pie with Peanut Butter Crumbles, Vanilla Custard & Freshly Whipped Cream 1302 -Pecan Pie with Caramel Mousse: The Southern Classic Gussied-Up with a Burnt Sugar Mousse & Whipped Cream 1303 -Boston Cream Pie: Moist Vanilla Sponge Cake & Pastry Cream Filling, Iced with Semi- Sweet Ganache 1304 -Brownie Ice Cream Pie: Tall Slab of Walnut-Fudge Brownie with Heath Bar Crunch, Chocolate & Vanilla Ice Creams 1305 -Warm Brownie Pie: Warm Double Dutch Brownie with a Huge Scoop of Vanilla Ice Cream, Drizzled with Hot Fudge 1306 -Derby Pie: Chocolate Chip Cookie Dough Baked in a Pie with Walnuts & Hints of Kentucky Bourbon Served with Vanilla Ice Cream Tarts 1311 -French Apple Tart: Shingles of Thinly-Sliced Apples Baked with a Delicate Almond Cake Filling in a Cookie Crust 1312 -Cranberry-Gingerbread Tart: Spicy Gingerbread Crust, Frangipane, Tart Cranberries & Hints of Orange Baked with Cinnamon Streusel 1313 -Triple-Berry Tart: Blueberries, Raspberries & Blackberries Baked in a Cookie Crust with Frangipane & Cinnamon Streusel 1315 -Chocolate-Pecan Toffee Tart: Pecan Cookie Crust, Swirls of Rich Chocolate Mousse & Creamy Toffee Drizzle 1316 -Fresh Fruit Band Tart: Flaky Puff Pastry, Pineapples, Oranges & Strawberries with Vanilla Pastry Cream 1317 -Pecan-Crusted Key Lime Tart: Michael's Signature Restaurant-Style Tart with Balsamic-Black Pepper Strawberry Salsa 1318 -Macadamia Tart: Crunchy Macadamia Nuts, -
Télécharger Maintenant
Professional STEP BY STEP Tutorials TABLE OF CONTENTS Coloring & Decorating 01 What are Power Flowers™ ................................................................................................................................................ 7 02 How to color Chocolate with Power Flowers™ ............................................................................................. 11 03 How to color Chocolates with Power Flowers™- Spraying ................................................................. 15 04 How to color Chocolates with Power Flowers™ Sparkling - Dipping .......................................... 19 05 How to color Chocolates with Power Flowers™ Sparkling - Spraying ....................................... 23 06 How to color Buttercream with Power Flowers™ ...................................................................................... 27 07 How to color Sugar Fondant with Power Flowers™ ................................................................................. 31 08 How to color Sugar Paste with Power Flowers™ ........................................................................................ 35 09 How to color Marzipan with Power Flowers™ ............................................................................................... 39 10 How to color Pastry Dough with Power Flowers™ .................................................................................... 43 11 How to color Crumble with Power Flowers™ ................................................................................................ -
Café Vienna 200 Nassau Street Princeton, N.J
Café Vienna 200 Nassau Street Princeton, N.J. 08542 Tel.: (609) 924-5100 E-mail: [email protected] www.cafeviennaprinceton.com Viennese Coffee Specialties Salads Kaffeespezialitäten Mixed Green Salad $ 7.00 Fresh Ground Coffee w/ Milk or Cream on the Side Cucumber, Tomatoes, Red Pepper, Parmesan Kaffee $2.75 / $2.95 Shaving - add Avocado $ 1.00 - add Grilled Chicken $ 3.00 Espresso / Double Espresso $3.25 / $3.85 The “Stamos” Salad $ 9.25 Kleiner Mokka / Großer Mokka Spinach, Grapes, Tomatoes, Goat Cheese, Bacon Bits - add Hard Boiled Egg $ 1.00 Espresso/Double Espresso w/ Milk on the Side - add Avocado $ 1.00 Kleiner Brauner/Großer Brauner $3.50 / $3.95 - add Grilled Chicken $ 3.00 Café au lait $ 3.50 Cappuccino Espresso w/ steamed Milk & Foam Sandwiches Mélange $ 4.25 (Available on Croissant, Ciabatta, w/ Swiss Cheese, Lettuce and Tomatoes) Café Latte $ 4.25 Ham, Turkey or Salami $ 8.25 Milchkaffee Cucumber Hummus $ 7.00 Café Mocha Hot Chocolate w/ a single shot of Espresso (w/ pine nut hummus) Heiβe Schokolade mit Mokka $ 4.50 Amadeus I $ 8.50 Viennese Hot Chocolate w/ whipped Cream (pine nut hummus w/ avocado, organic alpha Heiße Schokolade $ 4.75 sprouts on multi-grain bread) Tea for One Organic Mighty Leaf $ 3.50 Amadeus II $ 9.75 (Earl Gray Reg. & Decaf, Breakfast, Green, Chamomile (pine nut hummus w/ avocado, organic alpha Citrus, African Nectar, Darjeeling, Mint Melange) sprouts, goat cheese, dried cranberries on multi-grain bread) Cold Beverages The “Falco” – Bratwurst Sandwich $ 9.25 Kalte Getränke w/side of mixed -
Desserts Pies
Desserts Pies Apple Pie: Tart Apples in a Lightly-Spiced Filling Baked with a Flaky Double Crust Peanut Butter Pie: “Amish-Style” Pie with Peanut Butter Crumbles, Vanilla Custard & Freshly Whipped Cream Pecan Pie with Caramel Mousse: The Southern Classic Gussied-Up with a Burnt Sugar Mousse & Whipped Cream Boston Cream Pie: Moist Vanilla Sponge Cake & Pastry Cream Filling, Iced with Semi-Sweet Ganache Brownie Ice Cream Pie: Tall Slab of Walnut-Fudge Brownie with Heath Bar Crunch, Chocolate & Vanilla Ice Creams (ADDED PRICING) Warm Brownie Pie: Warm Double Dutch Brownie with a Huge Scoop of Vanilla Ice Cream, Drizzled with Hot Fudge Derby Pie: Chocolate Chip Cookie Dough Baked in a Pie with Walnuts & Hints of Kentucky Bourbon Served with Vanilla Ice Cream Tarts French Apple Tart: Shingles of Thinly-Sliced Apples Baked with a Delicate Almond Cake Filling in a Cookie Crust Cranberry-Gingerbread Tart: Spicy Gingerbread Crust, Frangipane, Tart Cranberries & Hints of Orange Baked with Cinnamon Streusel Triple-Berry Tart: Blueberries, Raspberries & Blackberries Baked in a Cookie Crust with Frangipane & Cinnamon Streusel Chocolate-Pecan Toffee Tart: Pecan Cookie Crust, Swirls of Rich Chocolate Mousse & Creamy Toffee Drizzle Fresh Fruit Band Tart: Flaky Puff Pastry, Pineapples, Oranges & Strawberries with Vanilla Pastry Cream Pecan-Crusted Key Lime Tart: Michael's Signature Restaurant-Style Tart with Balsamic-Black Pepper Strawberry Salsa Macadamia Tart: Crunchy Macadamia Nuts, White & Dark Chocolate and Caramel-Custard Filling (ADDED PRICING) -
Shared Dining Pricing Options
Shared Dining Pricing Options Our FEAST menus are designed for guest interaction along with beautiful food. Menus can be served on Grazing Tables or directly on Guest Tables. Complete with platters, canapé dishes, serving plates, bowls and utensils. We can cater anywhere from offices, backyards and more giving you the freedom to host an event where you can get creative! Canapés on Arrival – Chefs choice Entrée | Main (3 choices) | Sides (3 choices) – $49 per person Entrée | Main (4 choices) | Sides (3 choices) – $59 per person Main (3 choices) | Sides (3 choices) | Dessert – $49 per person Main (4 choices) | Sides (3 choices) | Dessert – $59 per person Entrée | Main (3 choices) | Sides (3 choices) | Dessert – $59 per person Entrée | Main (4 choices) | Sides (3 choices) | Dessert – $69 per person Inclusions | Qualified chef, bamboo plates, cutlery, place setting set up and napkins Pricing based on minimum numbers of 40 people, surcharges apply for smaller groups. Waiting staff, surcharges & additional equipment fees may apply, but vary depending upon locations & circumstances. GST not included. Please advise of dietary requirements prior to event. [email protected] www.gourmetstreetfoodcatering.com.au 0449 208 881 Shared Entree Set up as Grazing Table Choose one option from the selection below: Grazing One: Salami, prosciutto & pancetta, marinated mixed olives & sundried tomatoes, house made dips, charred & marinated vegetables, herb frittata, crispy Turkish bread & grissini Grazing Two: (Choose 6 items to make up platters) Antipasto -
Mib Part Time Flyer Abc Fa
WEEKENDS TURNING PASSION INTO CAREER ADVANCED CERTIFICATE 18 SESSIONS IN BAKING SATURDAYS & SUNDAYS 9:00AM - 1:30PM MIB COLLEGE, PJ NEW TOWN Take your baking skills and knowledge to the next level with MIB’s Advanced Certificate in Baking, as we guide you through the creation of artisanal baked products and modern cakes. You will acquire in-depth baking knowledge, learn advanced techniques, and understand flavour combinations as well as develop better taste profiles. Prior baking experience is recommended. Refer list of recipes at the back. www.mib.edu.my @mibcollege No. 11, Jalan 52/8, New Town 46200, Petaling Jaya, Selangor, Malaysia 69 RECIPES Advanced Advanced Advanced Breads Pastries Cakes Sweet Potato Bread Savoury Cheese & Tomato Scone Chocolate Banana Dome Cake English Muffins Traditional Apple Strudel Moist Chocolate Cake Almond Kugelhopf Almond Biscotti Chocolate Gelée Bagels Apricot Almond Sable Chocolate Bavarios Caramelized Banana Cheddar & Onion Rye Roll Baklava Almond Kuchen Shepherd’s Pie Tiramisu Hot Cross Bun Potato Cheese and Onion Pasties Lady Fingers Sponge Cake Butter Top Bread Marie Biscuit Coffee Syrup Wood Grain Chocolate Strip German Walnut Rye Flaky Egg Tart Wholemeal French Baguette Minced Pie Mango Charlotte Sponge Cake Tiger Bread Chinese Sesame Cookies Charlotte Sponge Crumpets Pumpkin Sunflower Seed Biscuit Mango Passionfruit Mousse Mango Passionfruit Jelly Ciabatta (Poolish) Hokkaido Half Baked Cheese Tart Walnut Fig Bread (Poolish) Chewy Chocolate Chip & Walnut Cookies Classic Coffee Opera Cake Lemon -
CEPAC-Menu.Webfullset17-Ab9292f79a.Pdf
Meet the Chef CULINARY DIRECTOR / EXECUTIVE CHEF NICHOLAS WALKER Nicholas Walker has been the Culinary Director / Executive Chef at the Cobb Energy Performing Arts Centre and Cobb Galleria Centre since August 2016. Previously he was Executive Chef at Cobb Galleria Centre for 6 years. Chef Walker brings a fresh, innovative approach to corporate and social events at the Centre. His cuisine is inspired by his Georgia roots, with many of his dishes sourced from local and regional farms and small businesses. A Milledgeville native, Walker came to the Centre from the Intercontinental Hotel Buckhead, where he served as Sous Chef for Au Pied du Cochon and later Banquet Chef for the hotel. Walker is a graduate from the Art Institute of Atlanta’s Culinary Arts Management Program (magna cum laude / Bachelor of Science). Walker worked at various restaurants in the Athens and Atlanta areas, and he has worked in almost every kitchen setting including country clubs, resorts, hotels and off‐premise catering. Chef Walker also has worked with the Food Network and the continuing education department of AIA as an instructor. He currently is an instructor with Kennesaw State University’s Institute for Culinary Sustainability and Hospitality Management. Walker and his wife, Kathleen, live in Tucker with their two young sons. In his spare time, he is an avid home brewer and enjoys entertaining family and friends. Breakfast Buffets Plated Breakfast CLASSIC CONTINENTAL THE AMERICAN Chilled Orange and Cranberry Juice Scrambled Eggs, Crisp Bacon or Sausage Links, -
Custom Cakes and Tarts
Joliene Cakes and Tarts Signature Desserts: a menu of our classic cakes and tarts featured seasonally. Requires a minimum of 72 hours notice from pickup date and time Signature Cake Menu Princess Torte- a classic swedish cake with layers of vanilla sponge, creme patisserie, raspberry jam, and chantilly cream all covered in a dome of marzipan.* Gluten Free available Chocolate Doberge Torte-thin layers of vanilla cake stacked with chocolate creme patisserie and enrobed in a chocolate glaze. * Gluten Free available Lemon Doberge Torte- thin layers of lemon sponge stacked high with a lemon creme patisserie and enrobed in a lemon fondant glaze. * Gluten Free available Fresh Fruit Charlotte- a classic torte with layers of vanilla sponge, creme patisserie, fresh berries and vanilla bean buttercream. Served with fresh fruit on top and a collar of house made ladyfingers. Grandma Jo’s Carrot Cake-our grandmother's own recipe with crushed pineapple, toasted walnuts and a light and fluy cream cheese buttercream. * Gluten Free available Opera Cake- an old world european style cake with layers of almond sponge, espresso cream, chocolate ganache, and topped with a chocolate glaze. Cake Serving: 2”x 4.5” x 4.5” 6” signature cake (serves 6-8): $52 8” signature cake (serves 8-10): $64 Signature Tarts *All tarts are available Gluten Free” Fresh Fruit Tart- a classic butter shortbread crust with layers of white chocolate, pastry cream and piled high with fresh fruit. 8” (serves 8-10): $29 Classic Lemon Tart- butter shortbread filled with a bright and citrusy lemon curd and topped with toasted italian meringue. -
Please Note All Cakes Are Subject to Availability
PLEASE NOTE ALL CAKES ARE SUBJECT TO AVAILABILITY SIGNATURE CHARACTERS DOMES Alice (n) 8.50 Chocolate (n) 8.50 pineapple mousse, pineapple jelly, coconut financier, chocolate mousse, raspberry jelly, chocolate lemon sable breton custard, chocolate ganache, chocolate tart Lemon Meringue (n) 8.50 Cheshire Cat (n) 8.50 lemon curd, meringue, sable tart, raspberry coulis, blueberry compote, mascarpone mousse, blueberry lime sponge mousse, lemon jelly, Elderflower & lime sponge Hare (n) 9.00 POPS orange mousse, crème bruleê, caramel poprocks, coffee cream tart Jaffa (n) 8.00 chocolate orange mousse, vanilla salted caramel, cocoa Hatter (n) 9.00 nibs rocher, shortbread pistachio mousse, raspberry jelly, raspberry Peach Melba (n) 8.00 ganache dome, pistachio dacquoise, shortbread peach snaps jelly, white chocolate mousse, white King’s Hat (n) 9.50 chocolate raspberry crunch chocolate mousse, strawberry jelly, raspberry ganache chocolate flourless cake, shortbread PETIT GATEAUX Queen (n) 9.50 Mixed Berry Garden Cup (n) 7.50 white chocolate mousse, strawberry jelly, wild vanilla panna cotta, strawberry & raspberry jelly, coconut, strawberry cream, vanilla sponge, peanut chocolate almond & white chocolate crumble rocher Choc Mandy (n) 7.50 TARTS milk chocolate mousse, mandarin gel, chocolate flourless cake, chocolate sable Lemon Meringue Tart (n) 7.50 Passionfruit Sparkle (n) 8.00 lemon curd, Italian meringue, shortbread passionfruit & prosecco mousse, passionfruit jelly, almond Lemon Tart (n) 7.50 sponge, shortbread lemon curd, white chocolate -
Mccafe Food-AUST-Menu Info November 2015.Xlsx
McDonald’s Australia McCafe Allergen - Ingredients - Nutrition Information Information correct as at November 2015 At McDonald's we believe in the nutritional principals of balance, variety and moderation and that eating at McDonald's can fit into a healthy lifestyle. Our goal is to provide you with the information necessary to make informed decisions about your McDonald's menu choices. This guide can help you balance your McDonald's meal with the other meals you eat today, and every day. This guide is for our McCafe menu items. For information regarding short-time menu items, please either ask a manager in one of our restaurants or contact our Customer Service Department either via our website http://mcdonalds.com.au/contactus or on 02 9875 7100. The nutrition and ingredient information is based on standard product formulations, standard product assembly and standard serving sizes. Actual sizes and assembly may vary. Due to the individual preparation of each of our menu items, actual values may vary from those listed. Variations may also occur depending on the local supplier, region of the country, and the season of the year. Further, product formulations may change periodically. Food Sensitivities and Preferences Select items sold in McCafé are sold as gluten free. They are produced under allergen control conditions and are specifically handled to prevent cross contamination. No other food items are sold as allergen free. As we operate working kitchens please be aware that there is always a risk that traces of allergens mamayy be transferred to ingredients during storage or ppreparationreparation of foodfood inin ourour kitchens.kitchens.