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Cooking School
stonewall kitchen COOKING SCHOOL um2016 demonstration classes 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool SWK_CSBrochure_May-Aug2016.indd 1 3/10/16 3:24 PM armer weather means fresh garden produce, may •What Generous portions Expect? of each course picnics, cookouts and fun outdoor get-togethers and a complete recipe packet to recreate cookbook signing with family and friends! In keeping with the the meal at home! season we have lots of great summer classes • Complimentary water, coffee and tea Sunday | May 1 | 11:30am-1:00pm like “Hot Summer Night,” “Grillin’ and Chillin’” during class. Wine and beer may also Wand “Summer Temptations,” as well as many holiday-themed classes or be purchased. Guests 21 years and older. Brunch amazing international cuisine. In addition to our very talented staff chefs, No alcohol may be brought in from outside the school. danaat the moos & some very special guest chefs will be joining us including cookbook • Classroom seating is on a fi rst-come, $55 author Edward Lee who is a three-time James Beard Foundation Award fi rst-served basis, so please plan to arrive Former innkeeper, Dana Moos, shares her finalist for Best Chef and an Iron Chef America winner. Executive chef early in order to sit with companions. go-to brunch dishes. and owner of NYC-based restaurant, The Eddy, Brendan McHale Handicapped accessible seating is • Watermelon and Kiwi Salad with will be here as well as cookbook authors Dana Moos, Maureen Abood limited to four seats per class. The Coconut Lime Crème and Lime Zest and accomplished chef, cookbook author and James Beard Award classroom is air-conditioned and temperature may vary during the course • Poached Eggs over Crispy Potato Pancakes winner, Sanford D’Amato. -
Product Catalog
LOG UCT CATA 2021 PROD Favorite Foods, Inc | Somersworth, NH Your local & family owned Foodservice Distributor Table of Contents Appetizers............................................................. Page 3 Baked Goods........................................................ Page 4 Batters & Doughs.................................................. Page 9 Beans.................................................................... Page 11 Beverages............................................................. Page 12 Breader & Stuffing................................................. Page 17 Cereal & Waffles................................................... Page 18 Chemicals............................................................. Page 19 Condiments & Sauces........................................... Page 22 Crackers & Snacks................................................ Page 29 Dairy...................................................................... Page 30 Extracts & Syrups.................................................. Page 49 Frostings & Fillings.................................................Page 42 Fruit....................................................................... Page 44 Meat...................................................................... Page 45 Mixes & Flour........................................................ Page 60 Muffins & Pastries................................................. Page 64 Non Foods............................................................ Page 66 Oil & Shortening................................................... -
Sweet Ideas WEDDING CAKE DESIGN
WEDDING CAKE PORTFOLIO sweet ideas WEDDING CAKE DESIGN like us on WELCOME to sweet ideas At sweet ideas… We blend style, excellence and care when making our cakes. We take pride in providing friendly, attentive service while discussing your original ideas and requirements. sweet ideas cakes are professionally fashioned to suit all tastebuds and occasions, our cakes and patisseries are exquisite, meticulously designed and tailor made…they will amaze and delight you and your guests. Melissa Kate sweet ideas WEDDING CAKE DESIGN like us on WORLD TRAVELLER Single tier design, with fondant icing, an airbrushed coloured suitcase with ornate buckles and trinkets decorated with an antique globe with country flags of visit. PHOTO BY ICONIC BRIDE PHOTOGRAPHY TROPICAL SUGAR ART Two tier design with a striking posy of sugared tropical blooms and foliage. PHOTO BY ICONIC BRIDE PHOTOGRAPHY sweet ideas WEDDING CAKE DESIGN like us on WHITE OPAL Two tier various shaped design, with white fondant icing, embossed patchwork design, completed with fresh cream and white peony roses. SIMPLE ROSE PERFECTION Four tier design, with white fondant icing, a striking sugared rose centrepiece and trailing petals. sweet ideas WEDDING CAKE DESIGN like us on ROSES FOREVER Three tier design, with cream coloured fondant icing, embossed floral design, cream pearls finished with fresh candy pink roses. DARLING Two tier design with white coloured fondant, decorated with sugared frills, finished with fresh blown roses. sweet ideas WEDDING CAKE DESIGN like us on BLUE BIRDS Four tier design with white coloured fondant icing with a cascading descent of sugared peonys, ranunculus, magnolias, hydrangeas, and lilly of the valley in tones of blush pink, ivory and sky blue. -
CATERING Customizable Menu for Any Event! LOCATIONS
CATERING Customizable Menu for any Event! LOCATIONS Wicker Park Oakbrook Center 1560 N Damen Avenue 529 Oak Brook Center Chicago, IL 60622 Oak Brook, IL 60523 773.360.7386 630.590.1060 Streeterville Oak Brook Terrace 259 E Erie St Suite 100 17W615 Butterfield Rd. Chicago, IL 60611 (Butterfield and Midwest Rd) 312.255.1130 Oakbrook Terrace, IL 60181 630.317.7044 Lakeview North 3300 N. Broadway Fulton Market AMini variety of mini Donut Cake and Old Tray Fashioned donuts. Chicago, IL 60657 1301 W Lake Street $59.99 (5 dozen) 773.883.4764 Chicago, IL 60607 312.285.2148 Lakeview South Bagel Platter 2800 N Clark Street Millennium Park $19.99 (12 assorted bagels) Chicago, IL 60657 181 N Michigan Ave Includes Strawberry, Chive, and Regular Cream Cheese 773.868.0173 Chicago, IL 60601 312.729.5480 Coffee South Loop Box of Coffee or Hot Chocolate $19.99 26 E. Roosevelt Road Woodfield Mall Serves 10, includes cups, sugars, stirrers, and creamers Chicago, IL 60605 5 Woodfield Mall 312.834.0700 Schaumburg, IL 60173 224.353.6092 Magnificent Mile 535 N. Michigan Gold Coast Contact (at Grand Ave. Overpass) 750 N. Rush [email protected] Chicago, IL 60611 (at Chicago Ave.) Orders must be placed before 3:00pm for next day delivery or pick up. 312.929.2651 Chicago, IL 60611 If you are looking to order just 4 dozen donuts or less, please call your 312.929.2829 local Stan’s store to place your order. FOLLOW OUR FOOD TRUCK ON TWITTER @StansDonutsCHI #StansVan StansDonuts.com StansDonuts.com All prices subject to change (9/2020) DONUTS SWEETS ASK ABOUT OUR S M L SEASONAL (12oz) (16oz) (20oz) The Standards DONUTS Specialties Coffee Bar Stan’s Cookies $1.99 ea. -
Phone Follow-Up Dietary Interviewer Procedures Manual
National Health and Nutrition Examination Survey PHONE FOLLOW-UP DIETARY INTERVIEWER PROCEDURES MANUAL January 2002 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ..................................................... 1-1 1.1 History of the National Health and Nutrition Examination Programs 1-1 1.2 Overview of the Current NHANES .................................................... 1-3 1.2.1 Data Collection.................................................................... 1-4 1.3 Sample Selection................................................................................. 1-6 1.4 Field Organization for NHANES ....................................................... 1-7 1.5 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.5.1 Exam Sessions..................................................................... 1-12 1.5.2 Exam Team Responsibilities............................................... 1-13 1.5.3 Examination Components. .................................................. 1-14 1.5.4 Second Exams ..................................................................... 1-18 1.5.5 Sample Person Remuneration. ............................................ 1-19 1.5.6 Report of Exam Findings. ................................................... 1-19 1.5.7 Dry Run Day. ...................................................................... 1-20 1.6 Integrated Survey Information System (ISIS) .................................... 1-21 1.7 Confidentiality and Professional Ethics............................................. -
Why Become a Certified Decorator?
Why become a Certified Decorator? □ RBA Certification is to verify professional competency throughout the industry. Certified Decorators are recognized and acknowledged among their peers. □ Employers need qualified professionals with proven competence. Certification verifies the work, skill, and knowledge brought to the market place. □ The test is designed to demonstrate a candidate’s ability to prepare, ice and finish a variety of high-quality cake products within strict time limits using various cake decorating processes, methods and technique □ A decorator at this level and for this designation prepares and finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating a variety of cakes using various techniques, seasonal display and specialty designs, and working with customers. The Objectives to becoming a Certified Decorator A decorator at this level prepares and finishes sweet baked goods for a commercial bakery. Each contestant will prepare cakes and tiers that are level on top with straight sides, logical height and proportional. □ For each test problem, cover cakes and/or boards with an icing that is smooth, flawless, with no air bubbles, water spots, knife marks, sanding, patches or crumbs. □ Prepare colored icings that are of consistent shading and use color that is balanced and harmonized, and appropriate to theme or decorative motif. □ Apply borders, writing, central decorations and trims that are uniform, free of air bubbles, smooth, free of small drying cracks, precise and neat. □ Apply flowers and leaves that have definite shaped petals with proper form, correct number of petals, coloring and detail as close to nature as possible. □ For each problem, create a decorative design that is balanced, proportioned, appropriate to technique or theme, not over-decorated, and structurally stable. -
Bakery Wholesale Price List to Place an Order, Please Contact – Krista Cross Ph 614-873-3414 | Fax 614-873-3478 | [email protected]
Bakery Wholesale Price List To place an order, please contact – Krista Cross Ph 614-873-3414 | Fax 614-873-3478 | [email protected] Regular Cookies Doz 1/2 doz Each Mini - 2 doz Fruit Pies 9 in 5in Chocolate Chip 5.19 3.19 .65 5.99 Dutch Apple 8.99 5.29 Snickerdoodle 5.09 3.09 .65 5.79 Apple 8.99 5.29 Peanut Butter 5.09 3.09 .65 5.79 Peach 8.99 5.29 Oatmeal 5.09 3.09 .65 5.79 Cherry 8.99 5.29 Chocolate Crinkle 5.09 3.09 .65 5.79 Blueberry 8.99 5.29 Chocolate Peanut Butter 5.09 3.09 .65 -- Black Raspberry 11.19 6.69 Oatmeal Raisin 5.09 3.09 .65 5.79 Blackberry 8.99 5.29 Lemon Crinkle 5.09 3.09 .65 5.79 Custard 8.99 5.29 Sugar 5.09 3.09 .65 5.79 Pecan 11.19 6.69 Coconut 5.09 3.09 .65 5.79 Lemon Meringue 8.99 5.29 No Sugar Added Peanut Butter 5.19 3.19 .65 5.79 Sugar Cream 8.99 5.29 No-bake Cookies 5.19 3.19 .65 5.79 German Chocolate 8.99 5.29 Monster 5.09 3.09 .65 5.79 Raisin 8.99 5.29 White Chocolate Maple Nut 5.09 3.09 .65 5.79 No Sugar Added Pies 9 in 5in Russian Shortbread 5.09 3.09 .65 -- Apple 9.59 5.49 Assorted 5.19 3.19 -- 5.79 Cherry 9.59 5.49 Seasonal Cut-out Sugar Cookies 6.29 3.69 .69 -- Coconut Cream 9.59 5.49 Banana Cream 9.59 5.49 Bar Cookies Each 2-pack Cookie Dough 3 lb tub Cream Pies 9 in 5in Brownies 1.69 2.59 Chocolate Chip 8.19 Banana 8.99 5.29 Brownies/nuts 1.79 2.69 Snickerdoodle 8.19 Black Raspberry 10.49 5.99 Mint Brownies 1.99 3.19 Peanut Butter 8.19 Red Raspberry 10.49 5.99 Double Decker Brownie 2.99 4.39 Oatmeal 8.19 Butterscotch 8.99 5.29 Lemon Bars 1.69 2.59 Chocolate Crinkle 8.19 Chocolate 8.99 5.29 -
Order Online
Order Online http://order.sendiks.com Create the perfect Spring Cheese Board! Spring & New Spring Recipe! Summer 2020 Catering Menu Meet Chef Jason! This is one of his favorite recipes to make for his family. Sendik’s From our kitchen to your table! Asparagus Pro Tip! Perfect accompaniment for a picnic or with burgers hot Sunflower Salad off the grill. Ingredients 1 lb Sendik’s Fusillini Pasta 1/2 Cup Craisins 1/2 Cup Roasted Salted Sunflower Seeds 3/4 Cup Sendik’s Shredded Parmesan Cheese 1 Bunch of Asparagus 1/2 Cup Vegetable Oil 3 Tablespoons Red Wine Vinegar 1 Tablespoon Granulated Garlic 1 Tablespoon Salt 1 Tablespoon Ground Black Pepper Makes 4 to 6 servings Directions Bring a pot of water to a boil. Add pasta and cook for approximately 6 minutes until noodles are al dente (firm but no longer crunchy). Cool noodles with cold running water, drain and set aside. Rinse asparagus with cold water and trim stems. Cut the asparagus into 2-inch long pieces. In a large bowl add craisins, sunflower seeds, parmesan cheese and asparagus. Mix together and add in drained pasta. In a separate bowl mix together vegetable oil, red wine vinegar, granulated garlic, salt and pepper. Pour over pasta, mix thoroughly and enjoy! Appetizers Artichoke Parmesan Tarts $16 per dozen, Asparagus and Asiago Phyllo Wraps $18 per dozen, Bourbon Meatballs $8.99 lb, Caprese Kabobs $17 per dozen, Crab Cakes $18 per dozen, Fruit Kabobs $22 per dozen, with pineapple centerpiece $32 per dozen, Rumaki $16 per dozen, Italian Sausage & Asiago Stuffed Mushrooms $16 per dozen, Spanakopita $16 per dozen, Thai Peanut Chicken Satay $22 per dozen Pre-meal appetizers serve 4 - 6 per person, cocktail party appetizers serve 10 - 12 per person. -
Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA -
Xavier Iced Sugar Cookies the Hoff Dining Hall Hot Fudge
XAVIER ICED SUGAR COOKIES INGREDIENTS DIRECTIONS FOR THE COOKIES: Cream butter and sugar until light and fluffy. Add all ingredi- 2 sticks unsalted butter, softened ents, mix slowly until dough is crumbly. Turn mixer to medium 10 oz white sugar speed, mix until dough comes together and is slightly tacky. 1 /2 cup eggs Bake at 300°. Bake times may vary depending on your oven but 1 1 lb. 2 oz all purpose flour we bake ours for 13 minutes for a 1 /2 oz cookie. Cookies should 2 teaspoons vanilla be turning golden brown around the edges and the centers 1 teaspoon almond extract (be slightly domed. aware of nut allergies) Allow to cool thoroughly before icing. 2 teaspoons cream of tartar 1 teaspoon baking soda Melt candy melts in microwave. Use short bursts, if you leave 1 teaspoon kosher/large flake salt them in too long they will burn and seize up. Once they are melted, add the rest of the ingredients and stir until thoroughly POURED FONDANT ICING: mixed. If the icing starts to get too firm, just zap it in the 5oz white candy melts microwave for 15 to 30 seconds until it is the desired consistency. 4 cups powdered sugar 1 /4 cup very hot water TIPS To get that bright, wild marble effect you see on our caf cookies sometimes all you have to do is heat the icing up until it is runny. Put a few drops of food color on the surface of the icing and swirl 1 /4 cup corn syrup it on top, don’t mix all the way in. -
Wedding Cakes: a Slice of Life
Wedding cakes: A slice of life Cultures around the world prepare special delicacies for the special day By Liza Zimmerman Wedding cakes can be as innocuous as a sliver of dried out yellow stuff topped by a toothache-inducing icing or as sumptuous as a Martha Stewart creation, complete with real flowers. They're a matter of personal taste and cultural traditions, a fitting piece de resistance on the wedding day that should be as pretty as the bride and taste as good as it looks. Since melting pot is the Garden State's middle name, New Jersey, with its numerous and vibrant ethnic communities, has many distinctive ways to celebrate with cake. The fruits of these culinary legacies can be seen in some of the nuptial traditions of five New Jersey ethnic communities. Wedding sweets and rituals - in Newark's Portuguese community, Hoboken's Italian neighborhood, Jersey City's Philippine enclave, Kearny's Scottish highlands and Edison's Indian area - offer a sociological and archaeological glimpse into the gastronomic life and traditions of these communities. Many a culture also prefers to celebrate its festive moments with sweets, those sometimes delectable - sometimes unctuous - goodies such as marzipan, rice cakes or teeny-tiny pastries. Portuguese wedding cakes, for example, tend to be fairly simple. "Pao de lo, a sponge cake, is the base of most Portuguese wedding cakes," explained Joaquin Santos Jr., a Portuguese-American owner of Newark's Portuguese Pavilion restaurant. "It's like an angel food cake, but a lot more yellow and it has got a spongy texture. -
4.98 1 7 1.99 5 5 1.69 99¢ 4 6.99 10 4.98
USDA CHOICE BONELESS PER RUMP ROAST Angus Beef. 3.99LB PER LB PER 3.99 3.49LB PER FRESHLY GROUND 85% PORK BABY BACK RIBS LB PER LEAN GROUND CHUCK USDA Inspected. 3.99 USDA Inspected. 3lb. or more pkg. METCALFE'S CHICKEN 7.99LB FAJITA MIX USDA CHOICE BONELESS USDA Inspected. BEEF NY STRIP STEAK OR ROAST FAJITA MIX Angus Beef. PER 5.99LB PER PER 2 99¢ 1.99LB 1.69LB FOR 1 AVOCADOS ASPARAGUS RED SEEDLESS GRAPES LARGE KIWI Fresh. Fresh. Fresh. Fresh. 2 2 FOR 7 3 4 FOR 5 SIMPLY SMOOTHIE, ORANGE JUICE FOR 4.98 FOR 5 CRYSTAL FARMS CHUNK OR OR LEMONADE 1ST NATIONAL BAGELS CHOBANI FLIP OR LESS SUGAR YOGURT SHREDDED CHEESE 32-89oz. Select varieties. 14.25oz. Select varieties. From Madison. 4.5-5.3oz. Select varieties. 6-8oz. Select varieties. From Lake Mills. 4 3 2 6.99 FOR 10 FOR 4.98 FOR BOUNTY PAPER TOWELS GENERAL MILLS CEREAL HUNT'S TOMATOES OR SAUCE CHEETOS,4 FRITOS OR FRITOS DIP OR CHARMIN BATH TISSUE 8.9-12oz. Select varieties. 28-29oz. Select varieties. 2.63-9.25oz. Select varieties. 4-6ct. Bounty. 4-12ct. Charmin. Select varieties. YOU CHOOSE WE SHOP • Visit shopmetcalfes.com Your groceries are carefully WE DELIVER • 1-hr delivery from Instacart selected in-store. Groceries arrive at your door! Sale prices valid February 20 - 26, 2020. 1200_01C_METCALFES_0220 802,600,860-0220 Meat Produce PER PER 2 2 1.99LB 2.29LB FOR 5 FOR 4 BONELESS SOUTHERN STYLE RIBS BONELESS PORK SIRLOIN ROAST FLORIDA STRAWBERRIES FRESH BLACKBERRIES USDA Inspected.