DOCSLIB.ORG

Gehl's Chocolate Pudding Nutrition Facts

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gehl's Chocolate Pudding Nutrition Facts Gehl's Chocolate Pudding 6/112oz Pouch Product Last Saved Date:30 June 2014 Nutrition Facts Product Specifications: Man Prod Dist Prod Serving Size: 4 OZ Code Code GTIN Pack Pack Description Number of Servings per Package: 168 G03268 330570 00036144032683 1 X 112 OZ Amount Per Serving Calories: 160 Calories from Fat: 40 Brand Brand Owner GPC Description % Daily Value* Gehl's Gehl Foods Desserts (Shelf Stable) Total Fat 4.5 g 7% Gross Weight Net Weight Country of Origin Kosher Child Nutrition Saturated Fat 1.5 g 8% Trans Fat 0 g 43.6 LB 42 LB USA No No Cholesterol 0 mg 0% Shipping Information Sodium 140 mg 6% Length Width Height Volume TIxHI Shelf Life Storage Temp From/To Total Carbohydrate 27 g 9% 19.8 IN 9.5 IN 9.8 IN 1.067 CF 10x5 365 Days 35 FA / 85 FA Dietary Fiber 1 g 4% Sugars 21 g Ingredients : 2 g FAT FREE MILK, WATER, SUGAR, MODIFIED CORN STARCH, CANOLA AND/OR PALM OIL, COCOA (PROCESSED WITH ALKALI). LESS THEN Protein 2% OF: SALT, SODIUM STEAROYL LACTYLATE, ARTIFICIAL FLAVORS Per Srv Per Srv Vitamin A 0% Vitamin C 2% Calcium 6% Iron 4% *Percent Daily Values are based on a 2,000 calorie diet.Your daily values may be higher or lower depending on your calorie needs. Calories 2,000 2,500 Total Fat Less than 65g 80g Sat. Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Allergens(C='Contains' MC='May Contain' N='None' NI='No Info Provided'): Total Carbohydrate 300g 375g Eggs - NI Milk - NI Peanuts - NI Dietary Fiber 25g 30g Soy - NI Wheat - NI TreeNuts - NI Calories per gram Fat 9 Carbohydrate 4 Protein 4 Fish - NI Crustacean - NI Nuts - NI Handling Suggestions : Benefits : Store at Room Temp prior to opening Thick, creamy Milk Chocolate Pudding, build parfaits and mini desserts Serving Suggestions : Prep & Cooking Suggestions : RTD Serve Cold None More Information : Printed on :05 February 2016 Powered by FSE Inc. - http://www.fsenet.com Page 1 of 1 NUTRITIONAL INFORMATION FOR PUDDINGS AND BEVERAGES ® WWW.GEHLS.COM 800.434.5713 Product Description Serving Size Calories Fat Calories Total Fat (g) Sat. Fat (g) Trans Fat (g) Cholesterol (mg) Sodium (mg) Total Carbs (g) Dietary Fiber (g) Sugar (g) Protein (g) Vit. A (%DV) Vit. C (%DV) Calcium (%DV) Iron (%DV) (Fluid ounces) Chocolate 4 160 40 4.5 1.5 0 0 140 27 <1 21 2 0 2 6 4 03251 6/#10 Cans FAT FREE MILK, WATER, SUGAR, MODIFIED CORN STARCH, CANOLA AND/OR PALM OIL, COCOA (PROCESSED WITH ALKALI). LESS THAN 2% OF: SALT, SODIUM STEAROYL LACTYLATE, ARTIFICIAL FLAVORS Vanilla 4 160 40 4.5 1.5 0 0 180 29 <1 22 2 0 2 6 0 03253 6/#10 Cans FAT FREE MILK, WATER, SUGAR, MODIFIED CORN STARCH, CANOLA AND/OR PALM OIL. LESS THAN 2% OF: SALT, SODIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVOR, SODIUM PHOSPHATE, FD&C YELLOW 5, FD&C YELLOW 6 Banana 4 170 40 4.5 1.5 0 <5 190 30 0 23 2 0 2 6 0 03256 6/#10 Cans FAT FREE MILK, WATER, SUGAR, MODIFIED CORN STARCH, CANOLA AND/OR PALM OIL. LESS THAN 2% OF: NATURAL AND ARTIFICIAL FLAVOR, SALT, SODIUM STEAROYL LACTYLATE, SODIUM PHOSPHATE, FD&C YELLOW 5, FD&C YELLOW 6 Chocolate 4 160 40 4.5 1.5 0 0 140 27 <1 21 2 0 2 6 4 03268 6/112 oz Pouches FAT FREE MILK, WATER, SUGAR, MODIFIED CORN STARCH, CANOLA AND/OR PALM OIL, COCOA (PROCESSED WITH ALKALI). LESS THAN 2% OF: SALT, SODIUM STEAROYL LACTYLATE, ARTIFICIAL FLAVORS Vanilla 4 160 40 4.5 1.5 0 0 180 29 <1 22 2 0 2 6 0 03269 6/112 oz Pouches FAT FREE MILK, WATER, SUGAR, MODIFIED CORN STARCH, CANOLA AND/OR PALM OIL. LESS THAN 2% OF: SALT, SODIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVOR, SODIUM PHOSPHATE, FD&C YELLOW 5, FD&C YELLOW 6 Fat Free Chocolate 4 100 5 0 0 0 0 140 22 1 16 2 0 2 6 2 03270 6/112 oz Pouches SKIM MILK, WATER, SUGAR, MODIFIED FOOD STARCH. LESS THAN 2%: COCOA (PROCESSED WITH ALKALI), WHEY PROTEIN CONCENTRATE, SALT, NATURAL AND ARTIFICAL FLAVORS, SODIUM STEAROYL LACTYLATE, SODIUM PHOSPHATE, CANOLA OIL, COLOR ADDED Fat Free Vanilla 4 100 5 0 0 0 0 150 23 0 17 2 0 2 6 0 03271 6/112 oz Pouches SKIM MILK, WATER, SUGAR, MODIFIED FOOD STARCH. LESS THAN 2%: WHEY PROTEIN CONCENTRATE, SALT, NATURAL AND ARTIFICIAL FLAVORS, SODIUM STEAROYL LACTYLATE, SODIUM PHOSPHATE, CANOLA OIL, COLR ADDED (INCLUDING: FD&C YELLOW 5 AND FD&C YELLOW 6) Tapioca 4 150 40 4.5 1.5 0 0 180 27 0 19 2 0 2 8 0 03254 6/#10 Cans FAT FREE MILK, WATER, SUGAR, CANOLA AND/OR PALM OIL, MODIFIED CORN STARCH, TAPIOCA. LESS THAN 2% OF: SALT, SODIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVOR, SODIUM PHOSPHATE, FD&C YELLOW 5, FD&C YELLOW 6 Allergen Statement: Puddings and beverages contain milk and are processed in facilities that use soy ingredients in other products. Lemon pudding does not contain milk. All products are gluten free. 12/4/2015.
Load more

Recommended publications
  • Quick Dessert Chocolate Pudding
    HERE'S A NEW QUICK DESSERT CHOCOLATE PUDDING Made with Arrowroot Made by the makers of ROYAL BAKING POWDER. A product of Standard Brands Inc. ROYAL CHOCOLATE PUDDING Tastes homemade . and so easy to make I ARROWROOT — a starch long recognized as unusually nutritious and easily digested —is the secret of the rich, homemade fla- vor, and the smooth, velvety texture you notice in this delicious pudding. Royal Chocolate Pudding is quick cooking, too —takes only 6 minutes from package to mould! You just add cold milk and bring to a boil. It's an ideal dessert for children. And it's delicious as a filling for pies, cakes and eclairs. Try these Quick ... Easy Recipes ROYAL CHOCOLATE PUDDING Put contents of package into a saucepan. Add 2 cups cold milk (or 1 cup evaporated milk and 1 cup cold water) a little at a time. Bring to boil over low fire—stirring constantly. Remove from fire. Pour into mould or cups which have been dipped in cold water. Cool. Serve cold either plain or with whipped cream. Serves 4-6. (If a thinner pudding is desired, use more milk. For thicker pudding, use less milk.) G-204 Printed in U. 8. A. CHOCOLATE FLOATING ISLAND Make up as directed for Royal Chocolate Pudding using 1 package and 3 cups milk. Pour into dish or sherbet glasses and chill. Before serving top with a large spoonful of whipped cream or meringue. CHOCOLATE BREAD PUDDING Mix 1 package Royal Chocolate Pudding with 3 cups milk. Bring to boil, stirring constantly. Place 3 cups cubes of buttered bread in greased baking dish and pour on Chocolate Pudding.
    [Show full text]
  • Danh Mục Từ Vựng: Cấp Độ 2
    Danh mục từ vựng: Cấp độ 2 Sử dụng danh sách từ này để giúp con trong các trò chơi và hoạt động trên trang web của phụ huynh (http://macmillanyounglearners.com/englishworld/parent). Bài 1 (chủ đề: động dance nhảy múa let để cho trainers huấn từ hành động/ fine khỏe like thích luyện viên action verbs) go đi nose mũi trousers quần bake nướng T-shirt áo thun bằng lò hands tay painting sơn wear mặc boxes hộp hop nhảy paints sơn brush bàn chải like thích scissors kéo line đường kẻ singing hát Bài 5 (chủ đề: cụm cake bánh từ thời gian/time carry mang nine chín stick gậy phrases) catch bắt lấy ride đi stone đá astronaut phi hành clean sạch rings vòng swimming bơi gia climb leo roundabout sàn tennis quần vợt brick gạch quay tròn cook nấu ăn think nghĩ brown màu nâu run chạy date quả chà là tube ống crown vương miện shout kêu la Friday Thứ sáu use sử dụng eat breakfast ăn singing hát sáng gate cổng writing viết skip bỏ qua eat dinner ăn tối help giúp slide cầu tuột foot bàn chân ladder thang Bài 4 (chủ đề: quần square vuông áo/clothes) get up dậy lights đèn stone đá black đen go to bed đi ngủ lunch bữa trưa swing cái đu blue xanh dương grapes nho make làm that đó boots ủng green màu xanh lá Monday Thứ hai these này clock đồng hồ cây pick chọn this này cloud mây grey màu xám plate đĩa those đó clown chú hề o’clock giờ sandwich bánh parrot vẹt sandwich throw quăng coat áo khoác people người Saturday Thứ bảy dress váy Bài 3 (chủ đề: phone điện thoại Sunday Chủ nhật flag cờ thể thao và sở flower hoa play the piano chơi steps bước thích/sports and đàn
    [Show full text]
  • Barker Recipe List
    Sweet Stuff: Karen Barker’s American Desserts karen barker, university of north carolina press, 2004 Complete Recipe List The Basics: A Pie Primer A Baker's Building Blocks Blueberry Blackberry Pie Basic Pie Crust Apple Rhubarb Cardamom Crumb Pie Basic Tart Dough Meyer Lemon Shaker Pie My Favorite Dough for Individual Tarts Buttermilk Vanilla Bean Custard Pie Flaky Puff-Style Pastry Maple Bourbon Sweet Potato Pie Cream Cheese Pastry Mocha Molasses Shoofly Pie Cinnamon Graham Pastry Key Lime Coconut Pie with Rum Cream Newton Tart Dough Chocolate Raspberry Fudge Pie Walnut Pastry Dough Lemon Pecan Tart Fig Newton Zinfandel Tart The Caramelization Chronicles Banana and Peanut Frangipane Tarts Browned Butter Date Nut Tart Caramel Sauce Chocolate Chip Cookie Tarts Cocoa Fudge Sauce Chocolate Chestnut Tarts Chocolate Pudding Sauce Chocolate Grand Marnier Truffle Tart Creamy Peanut Butter and Honey Sauce Cranberry Linzer Tart Hot Buttered Rum Raisin Sauce Lime Meringue Tart Gingered Maple Walnut Sauce Rustic Raspberry Tart Lynchburg Lemonade Sauce Pink Grapefruit Soufflé Tarts Cinnamon Spiced Blueberry Sauce Cherry Vanilla Turnovers Pineapple Caramel—and Variations on the Theme Rhubarb Cream Cheese Dumplings A Couple of Apple Sauces Raspberry Red Wine Sauce Fruit Somethings Strawberry Crush Concord Grape Syrup Bourbon Peach Cobbler with Cornmeal Cream Biscuits Mint Syrup Deep-Dish Brown Sugar Plum Cobbler Coffee Syrup Spiced Apple Cobbler with Cheddar Cheese Chocolate Ganache Biscuit Topping Homemade Chocolate Chips Blueberry Buckle with Coconut
    [Show full text]
  • Sugar Savers.Pdf
    wffIrE_sr'gF--c4@g_ CoNsu'nrfr SICTIoN --- y,A.BEraINo AU\ECI D@Airnlr!{T or ,t@ rculllrRx Taes€ practlcal, wartilre recines hava beer ttested and aDlrovedn id Cslrdais rttcbe., son€ cre olat .,. but sU are voted sood, Dosiglod to stretch your susa! retlor! 6ach roclpe ca1l.6 fo! onty a moderurs €nount of sq{ar. Ior exa,.lDle, ln each of thc dess€rt recipes, rct r,ora iban 1/? cu! sutgR! 1s used. go, ln a foillty of eix, if one of tb6so desssrts ie serv€d eacb dav durilrj ihe woel, the suefr used nould arnoult to 1il? tho iveektv a]lo'{dnco of .jxlEutcied aur.at ar I/:t tho elto'rt&Dce of brown Eusar. I'bele al-e alproa]llately 2 cups €r{,nutntod s jr 6n4 6 culs brour 6u:n! TT?g TO gAY! €IIAAN Donrt €xperlDelt olth your Fusa! iatior... use t€steit rec1p6s. Serve fresh, canned or drted frults often for d6ss€rt. rldit €uqa! to ststred fruit Rat€r cooklnij €r$ whlt6 1t 1s 6illt uatll ... you r{1]t f1trd Ioss itlll be n6edod. Cook dlied frults 1n ibe urrLtcr ln lrhtch ihey tEve boe! soakeil .,. Uttle or no 6usor w1ll b. needed for srieetenlnu. Bake the Bweeter fru1ts $lth a l1ltls wator ald bs6te them wlth this t!qu1d. Srceter luddt4i sauces wlth teft-ove! oa@ed rruit s'?u!B. ltako .akes Nltbout fl:ostirest servc mor! ilot desserl,s .,, they.6ee slvoeter than cold on6s, lly reducine tbo suear br 2 tableBpoors wben nektn! lbu! p!.-na! bek€d ds€s€rts .,, tliey vl]] taste Jusi_ as sood.
    [Show full text]
  • Here We Grew Up, Family Recipes Passed Down for Generations, Traditional Holiday Meals, Or Even Simple Snacks That Remind of Us of Our Childhood
    Welcome to Our Table A Culinary Guide to Inclusive Diversity at INL 2020 Inaugural Edition ooking. The process of taking raw food ingredients and turning them into a meal that nourishes our body and, often, our soul. An activity that is enjoyed around the world. A cultural common denominator that can both Cdefine us uniquely and bring us together when we break bread. Many of our favorite memories are centered around food. These might be regional delicacies unique to where we grew up, family recipes passed down for generations, traditional holiday meals, or even simple snacks that remind of us of our childhood. When we share these recipes with others, we share a part of our identity. At Idaho National Laboratory, we celebrate this spirit of multicultural togetherness. This book of recipes – gathered from INL employees – carries on this spirit. It celebrates the diversity of people and foods from throughout the world that have made their way to our laboratory. Inside you will find recipes from many countries and cultures, including some that were (until now) closely guarded family secrets. This book assembles are a variety of food types from a wide array of cultures. They represent our unique experiences being shared with one another. We encourage each of you to sample the recipes contained within. Give unfamiliar recipes a try, both to enrich your table and to better understand the diversity of cultures that make up our INL community and the wider world. Enjoy! Michelle Thiel Bingham and Curtis Smith, Ph.D. Co-Presidents, Multiculturals in Leadership Michelle Bingham Curtis Smith's son and her mother Executive Inclusion Council Chairs The EIC is led by the laboratory director and deputy laboratory directors.
    [Show full text]
  • Sioux City Community School District 6-8 Lunch Menu for September 2021
    Sioux City Community School District September 2021 Lunch Menu for 6 - 8 *Contains Pork Monday Tuesday Wednesday Thursday Friday 30 August 31 August 1 September 2 September 3 September Hot dog/ Bun Sweet Thai chicken stir fry Creamed turkey *Pork parmesan flatbread Tavern/ Bun Pickle Spear Over friend rice Over biscuit Dinner salad/ tomatoes Sliced pickles Baked Beans Cauliflower / dip Carrot/ celery sticks/ dip Sliced oranges Baked beans Pears Roll / margarine Applesauce Milk Cookie Milk Peaches Milk Pears Milk Milk 6 September 7 September 8 September 9 September 10 September NO SCHOOL Chicken Pattie/ Bun Corn Dog Spaghetti with meatballs Bid Daddy Cheese Pizza LABOR DAY Black bean salsa/ chips Ranch fries Colby jack cheese stick Dinner salad/ tomatoes Fresh pineapple Celery sticks/ peanut butter Dinner salad/ tomatoes F. Fr. Chocolate Pudding Corn Pears Bread/ margarine Fruit cocktail Milk Milk Grapes Milk Milk 13 September 14 September 15 September 16 September 17 September (2) Chicken chili crispito with Teriyaki beef dippers Chicken Noodle soup French toast with syrup Grilled chicken/ bun cheese Mashed potatoes with gravy Carrot/ celery sticks with *sausage link Tossed salad/ dressing Black bean salsa/ chips Broccoli/ cauliflower/ dip peanut butter Broccoli/ carrots dip Fresh mixed fruit Tossed salad/ dressing Bread/ margarine Pretzel goldfish Apple/berry parfait Black bean salsa/ chips Peaches Fruit cocktail Whole grain cinnamon roll Dragon Punch Milk Milk Milk Pears Milk Milk 20 September 21 September 22 September 23 September
    [Show full text]
  • At Ordering Half of a Portion of the Divisible Dish, 70% of the Total Price of the Dish Shall Be Charged
    MENU - Cover charge € 0.50 per person, obligatory with main course or fish - At ordering half of a portion of the divisible dish, 70% of the total price of the dish shall be charged. - In case of lack of some types of fish from the menu, we apologise in advance to the respected guests because we depend on the offer at the market. - Basic weight of the dish with the side dishes prior to thermal processing is indicated in the offer.The exceptions are the dishes with octopus, pastas and dishes, prepared ’under baking lid -sach’ where the basic weights are indicated after thermal processing. www.plantaze.com @restoran13jul @restoran13julplantaze NJEGUŠI CHEESE Montenegro has the oldest tradition of making cheese in these areas. Njeguši cheese is famous as the the extraordinary match with prosciutto in the surroundings of Cetinje, at Njeguši. After coagulation it is preserved in a shady but ventilated place, up to three months. Dry and rich with milk fats, simply superb. Breakfast 07:00 – 11:00 h ROYAL BREAKFAST WITH FRITTER DOUGHNUTS 400 g 4.80 € sausage, doughnut, local cheese, kaymak, fritter doughnuts, egg OMELETTE WITH BACON 300 g 3.00 € eggs, bacon, local cheese, champignons OMELETTE WITH CHEESE-HAM 300 g 3.00 € eggs, local cheese, ham OMELETTE WITH PROSCIUTTO 300 g 4.00 € eggs, local cheese, prosciutto OMELETTE WITH VEGETABLES 300 g 3.00 € eggs, vegetable EGGS WITH SMOKED SAUSAGE 300 g 3.00 € EGGS WITH NJEGUŠI SAUSAGE 300 g 3.00 € FRITTER DOUGHNUTS 300 g 3.00 € cheese, honey SALTY PANCAKES 300 g 3.20 € ham, trappist cheese, eggs, flour,
    [Show full text]
  • Dark Chocolate Pudding
    Dark Chocolate Pudding A smooth and satisfying rich dark chocolate pudding Yield: 16 servings Ingredients: 2 1/2 cups sugar 1 cup Dutch-processed cocoa powder* 5 tablespoons corn starch 1/8 teaspoon salt 8 cups whole milk 1 cup heavy whipping cream 5 eggs 2 cups (12 ounces) semi-sweet chocolate chips 2 tablespoons butter 4 teaspoons vanilla extract Instructions: 1. Sift together the sugar, cocoa powder, corn starch, and salt, to remove lumps. Put mixture into a large (6 quart or larger) heavy stock pot and gradually whisk milk into mixture. Gently whisk in the cream. 2. In a separate bowl, briskly beat the eggs. Add them to the milk mixture and whisk until well-mixed (to avoid lumps). 3. Bring mixture to a boil over medium-medium-high heat. Monitor closely and stir/whisk frequently as it heats. Depending on the heaviness of your pan and the heat setting of your burner, you may need to almost constantly stir the pudding as it comes to a boil. I usually turn the heat to med-high and just stand and stir the whole time. 4. When pudding starts to boil, allow it to bubble for a minute. Remove from heat. Stir in chocolate chips, butter, and vanilla extract, until chocolate and butter are melted and pudding is smooth. 5. Cool pudding for a while with the lid for the pan on (or nearly on, if your lids seal when things cool inside). 6. When pudding is warm (rather than hot) transfer to a container and place a layer of plastic wrap directly on the pudding to prevent a film from forming as it finishes cooling.
    [Show full text]
  • Eye Openers Breakfast
    Eye Openers Michelada | 8, 10 Breakfast Bellinis |11 modelo especial draft, clamato, olive, pepperoncini Coffee + Doughnuts | 10 le coultre prosecco, choice of peach, strawberry, cinnamon sugar dusted holes, or mango purees Make your own Bloody Mary/Maria Mess | 7 fresh shot of espresso or coffee conciere vodka, ciriono’s bloody mary mix, Strawberry Fragola Mimosa | 11 celery, olive, pepperoncini Dutch Baby | 14 jp chenet brut, fragola strawberry liqueur german style cast iron pancake, bananas fosters flambe, powdered sugar Spiritual Upgrades Bottomless Mimosas | 10 tito’s | 1 Gate Breakfast |14 choice of orange, cranberry, grapefruit, or pineapple juices, corralejo reposado|2 two cage free eggs your way, opera prima brut stoli |1 choice of house pork sausage patty or maestro dobel reposado |2 applewood smoked bacon, crisp potatoes, Sunrise over the Gate ketel one| 2 grilled rustic bread bourbon, house pressed mix don julio anejo |10 (carrot, pineapple, orange, lemon, turmeric), Farm Fresh Vegetable Omelet | 15 grey goose |3 sautéed seasonal vegetables, fontina cheese, crisp filthy roasted black cherry juice, orange slices, potatoes, grilled rustic bread filthy roasted black cherries Stack on the Toppings Fresh Seasonal Fruit | 9 Gin + Juice pickled okra |1 berries, local honey, dried lavender gin, house pressed mix (apple, kale, celery, cucumber, pickled asparagus |1 lemon), club soda, thyme garnish bacon slice |2 Greek Yogurt + House Granola | 10 shrimp |3 berries, mint, local honey Watermelon Mojito blue cheese olive, pepperoncini,
    [Show full text]
  • Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Miss Parloa
    The Project Gutenberg EBook of Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Miss Parloa This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net Title: Chocolate and Cocoa Recipes and Home Made Candy Recipes Author: Miss Parloa Release Date: August 13, 2004 [EBook #13177] Language: English *** START OF THIS PROJECT GUTENBERG EBOOK CHOCOLATE *** Produced by Paul Murray, Annika and PG Distributed Proofreaders. This book was produced from images from Feeding America: The Historic American Cookbook Project at Michigan State University Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill Compliments of Walter Baker & Co., Ltd. ESTABLISHED DORCHESTER, MASS. 1780. INDEX TO RECIPES MISS PARLOA'S: Plain Chocolate (For Drinking) Chocolate, Vienna Style Breakfast Cocoa Chocolate Layer Cake Chocolate Cake Chocolate Marble Cake Chocolate Glacé Cake Chocolate Glacé Chocolate Biscuit Chocolate Wafers Cinderella Cakes Chocolate Éclairs Chocolate Cookies Chocolate Gingerbread Vanilla Icing Chocolate Icing Chocolate Profiteroles Chocolate Ice-cream Chocolate Cream Pies Chocolate Mousse Chocolate Charlotte Chocolate Bavarian Cream Chocolate Cream Chocolate Blanc-mange Chocolate Cream Renversee Baked Chocolate Custard Chocolate Soufflé Chocolate Pudding Chocolate Meringue Pudding Milton Pudding Snow Pudding
    [Show full text]
  • Royal Desserts Recipes
    ROYAL DESSERTS RECIPES GINGER ROGERS, co-starred in "Lucky Partners' an RKO Radio Picture, GIVE ALL YOUR DINNERS HAPPY ENDINGS! For this little booklet we have carefully selected some of the favorite desserts of famous movie stars — the Royal Desserts they like best. Desserts that you can make easily, quickly and economically — from Royal Puddings and Royal Gelatins. Each recipe has been tested — every measurement, every step. And there isn't one of these recipes that hasn't passed the extra test of winning applause from many groups of people. You can depend on each recipe here to be delicious, delightful —• a sure-fire praise-getter! Look them over. Try them out — and see if we aren't right! BE SURE TO USE ROYAL OLDTIME TREAT-IN A NEW FORM! ROYAL TAPIOCA PUDDING — made with real vanilla, has all the luscious goodness of the oldtime tapioca pudding — without the oldtime toil and trouble. And it costs so little — you can make a whole pint of this wholesome and delicious treat for about a nickel more than the cost of the milk you use. TO MAKE ROYAL TAPIOCA PUDDING Put contents of package in saucepan, add 1 pint (2 cups) milk, a little at a time. Cook over a low fire, stirring constantly until mixture boils up once. Remove from fire. Mixture will be thin — it thickens as it cools. Cool to room temperature. Pour into glasses and chill. Serve plain or with cream. Serves family of 4. WAYS TO SERVE ROYAL TAPIOCA PUDDING 1. With spoonful of jam or jelly.
    [Show full text]
  • Preparation Food
    MINISTRY OF CULTURE, SPORTS AND TOURISM VIETNAM NATIONAL ADMINISTRATION OF TOURISM VIETNAM TOURISM OCCUPATIONAL STANDARDS FOOD PREPARATION Hanoi, 2015 VIETNAM TOURISM OCCUPATIONAL STANDARDS: FOOD PREPARATION ACKNOWLEDGEMENTS: The Vietnam Tourism Occupational Standards for Food Preparation were developed by the EU-funded “Environmentally & Socially Responsible Tourism Capacity Development Programme” (ESRT Programme) on behalf of Ministry of Culture, Sports and Tourism/Vietnam National Administration of Tourism. The content was developed by a team of international and local experts with support from technical working groups, government departments, the tourism industry and local colleges. ESRT would sincerely like to thank all individuals and groups for their valued contributions to the development of these materials with special mention to the • Ministry of Culture, Sports and Tourism (MCST) • Ministry of Labour, Invalids and Social Affairs (MOLISA) • Ministry of Education and Training (MOET) • Vietnam National Administration of Tourism (VNAT) • Vietnam Tourism Certification Board (VTCB) • Hotel and Travel Associations and members • Delegation of the European Union to Vietnam © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU 5 VIETNAM TOURISM OCCUPATIONAL STANDARDS: FOOD PREPARATION GLOSSARY ITEM DEFINITION Assessment The process of making judgements about the extent to which a candidate’s work meets the assessment criteria for a qualification or unit, or part of a unit Assessment criteria Assessment criteria list the performance/skills and knowledge and understanding that need to be assessed Assessment methods VTOS allows a variety of assessment methods that are appropriate for different types of performance or knowledge Assessor An experienced person who is qualified to assess the performance of the candidate and usually from the same area of work, e.g.
    [Show full text]