DOCSLIB.ORG

Delisky — VIP Jet Catering Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

DeliSky — VIP Jet Catering Menu AIRPORT ORDER DETAILS Kazakhstan, Astana Delivery Date: Delivery Time (LT): CONTACT A/C Registration: [email protected] Handling: +41 44 586 31 10 Heating Equipment: Name: Phone: Email: Bulk or ready to serve? BREAKFAST & BAKERY BLINIS & PANCAKES QTY Blinis with honey Blinis with sour cream 1/9 HOT BREAKFAST QTY Waffles with maple sauce Waffles with chocolate sauce Waffles with sour cream and strawberry Omelette with eggplants Omelette with bacon Omelette with chicken Omelette with onion Omelette with Parmesan cheese Omelette with fresh tomatoes Croque-Madame Scrambled eggs with mushrooms Scrambled eggs with salmon Scrambled eggs with Parmesan cheese Syrniki with jam Syrniki with sour cream Syrniki with honey COLD MEALS SANDWICHES QTY Caesar sandwich Salmon sandwich Roastbeef sandwich 2/9 STARTERS QTY Baked Muscat Pumpkin with Goat Cheese Tuna Tartar Kamchatka Crab Salad Burrata with Rucola and Tomatoes Salmon Ceviche with Mango Sauce Pike Cheeks Medallions with Russian Marinade Tiger Prawns in Wasabi Sauce Pickles Assorted SUSHI QTY California rolls Philadelphia rolls with Salmon Roll with Avocado and Strawberry Warm roll Volcano Dragon with Eel Futomaki rolls Violet rolls violet rice, salmon, avocado, Philadelphia cheese, nut sauce Geisha rolls violet rice, salmon, eel, Philadelphia cheese, pumpkin sauce) Ebi Cheese rolls Roll with Avocado and Chimchi Fried Roll with Eel and Salmon Futomaki Salmon sushi, 2 pieces Eel sushi, 2 pieces Shrimp sushi, 2 pieces Salmon sashimi Eel sashimi Shrimp sashimi 3/9 SALADS QTY Rucola with Pear and Walnuts Fresh Vegetables and Fetaxa Salad Shrimps and Avocado Salad with Yogurt Sauce Warm Salad with Salmon and Tomato Sauce Green Salad with Crusty Duck Shrimps and Avocado Salad with Yogurt Sauce Olivier Salad Olivier Salad with Salmon Pumpkin Salad with Rucola and Horse Meat Greek Salad with Shrimps Warm Salad with Spinach and Rabbit Liver Caesar Salad Beetroot Salad with with Goat Cheese Mozzarella with Tomatoes (Caprese salad) Veal Salad in Asian Style PLATTERS QTY Assorted Meats, portion Assorted Cheeses, portion HOT MEALS 4/9 SNACKS & STARTERS QTY Tiger Prawns and Baby Calamari Crab Cutlets Chicken Cutlets Baked Asparagus Homemade Blinis Stuffed with Lamb, Served with Sour Cream Assorted Pirozhki Russian-style pies: cabbage, meat, potato, mushrooms Prime Beefburger with Grilled Vegetables Pelmeni with Horse Meat Pelmeni with Shrimps Varenniki with Potatoes and Mushrooms Varenniki with Cherries Varenniki with Cherries Pizza Margherita Pizza salami with mushrooms Pizza Seafood Pizza 4 Cheeses Pizza Vegetarian SOUPS QTY Pumpkin Cream Soup with Sesame Borsch Moscovskyi Cream of White Mushroom Soup Fish Soup Tsarskaya Traditional Tom Yam Soup (Coconut Milk) Chicken Noodle Soup Cream of Lentil Soup with Smoked Duck 5/9 MAIN DISHES - MEAT QTY Beef with Bulgur and BBQ Sauce Veal Ossobuco Beef Stroganoff with Buckwheat Beefsteak with Potatoes Rabbit with Vegetables Chateaubriand Steak with a Rainbow Sauces Ribeye Steak New York Steak Rack of Lamb Beef Ribs cooked in Argentina style MAIN DISHES - FISH & SEAFOOD QTY Bulgur with Seafood Smoked Trout with Vegetables Chilean Seabass in Parcel Halibut Fillet in Almond Creamy Sauce Grilled Black Trout Grilled Chilean Sebass Grilled Dorado Grilled Salmon Grilled Mediterranean Seabass MAIN DISHES - POULTRY QTY Fillet Mignon (Horse Meat) Chicken Breast with Mushrooms and Truffle Sauce Homemade Chicken Sausages with Cheese Chicken Kiev with Mashed Potatoes Chicken Tabaka Duck Breast with Pear 6/9 PASTA & RISOTTO QTY Fettuccine with Salmon and Red Caviar Fettuccine with Beef Fillet Fettuccine with Shrimp Seafood Pasta Pasta with Smoked Duck Breast Pappardelle with Forest Mushrooms White Mushrooms Risotto SIDE DISHES QTY Broccoli Fried Potatoes with Onion and Mushrooms Grilled Vegetables Spinach Rice Mashed Potatoes Buckwheat French Fries DESSERTS & FRUIT DESSERTS QTY Napoleon Cake with Apple Light Roll with Peach Coconut Panna Cotta Lemon-Almond Pie Poppyseed Pie Tiramisu Chocolate Raspberry Roll Full Cake, 1 kilo Honeycake Meringue with Dried Apricot Chocolate Brownie 7/9 FRUIT QTY Fresh sliced fruits, portion BERRIES QTY Blueberry, 100 gr Blackberry, 100 gr Strawberry, 100 gr Red Currant, 100 gr Raspberry, 100 gr ICE CREAM QTY Ice-cream Sorbet (strawberry, lemon, raspberry, mango) BEVERAGES MINERAL WATER QTY Mineral water bottle, 0.33 l SOFT DRINKS QTY Coca Cola, 1 liter Tonic water, 1 liter Red bull, 1 liter Berry Drink, 1 liter Blackcurrant drink with mint, 1 liter Raspberry and elder flower lemonade, 1 liter Strawberry and mango lemonade, 1 liter Peach and jasmin lemonade, 1 liter Pear and cinnamon lemonade, 1 liter Mint and barbery lemonade, 1 liter 8/9 JUICES QTY Fresh orange juice, 1 liter Fresh grapefruit juice, 1 liter Fresh pineapple juice, 1 liter Fresh apple juice, 1 liter Fresh tangerine juice, 1 liter Fresh carrot juice, 1 liter Berry mix fresh juice; cherries, raspberries, strawberry, 1 liter Apple, cucumber, lemon, celery stalk, 1 liter MILK & CREAM QTY Milk, 1 liter LEMON QTY Whole lemon, sliced NON-FOOD ICE QTY Ice on request NEWSPAPERS & MAGAZINES QTY Local Newspapers and magazines please specify 9/9 .
Recommended publications
  • De Top Van Beste Eetervaringen Ter Wereld

    De Top Van Beste Eetervaringen Ter Wereld

    LONELY PLANET ULTIEME CULIBESTEMMINGEN ULTIEME WAAR VIND JE DE MEEST ULTIEME CULINAIRE ERVARINGEN TER WERELD? AAN DE TASMAANSE KUST WAAR JE HEERLIJK OESTERS KUNT SLURPEN? ZET JE IN TEXAS JE TANDEN IN ZACHTGEGAARDE RUNDERBORSTSTUK? GA JE JE TE BUITEN AAN PITTIGE KIP PIRI PIRI IN MOZAMBIQUE? OF BEZOEK JE NAPELS VOOR DE BESTE PIZZA MARGHERITA? WE VROEGEN HET AAN TOPCHEFS, CULINAIR JOURNALISTEN EN ULTIEME ONZE EIGEN FOODBELUSTE EXPERTS. EN DIT IS HET RESULTAAT. LONELY PLANETS NIET TE MISSEN, ABSOLUTE TOP 500 VAN BÉSTE EETERVARINGEN TER WERELD. KIJK, GENIET EN GA PROEVEN! CULIBESTEMMINGEN ISBN 9789021570679 NUR 500/440 9 789021 570679 KOSMOS UITGEVERS WWW.KOSMOSUITGEVERS.NL UTRECHT/ANTWERPEN DE TOP VAN BESTE EETERVARINGEN TER WERELD Inleiding Met moeite baan je je een weg naar de bar en zodra je de kans krijgt bestel je: ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Algauw verschijnt er een bordje met je eerste pintxo en een glas sprankelende Baskische wijn. ¡Salud! Welkom in San Sebastián in Spanje, een van de mooiste wereldsteden, die absoluut een culinaire verkenning verdient. De oude stad van San Sebastián ligt tussen de Bahía de le Concha en de rivier die door de stad stroomt. Overal in de nauwe straatjes zie je pintxo- bars die elk hun eigen specialiteit van deze Baskische hapjes serveren. In Bar Txepetxa aan C/Pescadería is ansjovis een vast onderdeel. Een paar deuren verder in Nestor krijg je vleestomaten salade met enkel wat olijfolie en zout, of tortilla; deze snack is zo populair dat je bij je bestelling je naam moet opgeven.

  • Plate Market

    SPECIALS | February 09 – February 15 Menu subject to change PLATE MON Breakfast Breakfast Green Eggs & Ham with Cage-Free Eggs Lunch Beef Tagine Apricots, Peas & Harissa with Rice or Spiced Couscous Eastern Stew (vg) with Artichoke, Potato, Fennel and Saffron with Rice or Spiced Couscous Dinner Domada Chicken, Tomato-Peanut Butter and Yam Stew with Rice Superkanja (vg) Veggie Stew or Chickpeas with Greens, Okra and Yams with Rice TUES Breakfast Spanish Scramble with Chorizo, Pico de Gallo, Cheddar & Jack Cheeses TACO Lunch & Build Your Own Taco, Burrito, Bowl or Salad TUESDAY Dinner Choice of: Beef, Pork, or Chicken (Halal), Black Beans, Pinto Beans, Smoked Tomato Rice, Cilantro Rice, Fajita Veggies, Topping Bar: Sour Cream, Aji Amarillo Cream, Pico de Gallo, Guacamole, Lettuce, Assorted Salsa, Cheese, Fajita Vegetables, Chipotle Cream WEDS Breakfast French Toast with Maple Syrup Lunch Beef Tagine Apricots, Peas & Harissa with Rice or Spiced Couscous Eastern Stew (vg) with Artichoke, Potato, Fennel and Saffron with Rice or Spiced Couscous Dinner Kofta Meatloaf with Harissa Glaze, served with Pearl Couscous with Almond, Mint and Raisins and Beet & Orange Salad Winter Veggie Tagine (v) served with Pearl Couscous with Almonds, Mint and Raisins THUR Breakfast Italian Scramble with Salami, Onion and Mozzarella Lunch Bamia Lamb & Okra Stew with Rice and Flatbread Koshari (v) with Flatbread Dinner Kofta Meatloaf with Harissa Glaze, served with Pearl Couscous with Almond, Mint and Raisins and Beet & Orange Salad Winter Veggie Tagine (v) served with Pearl Couscous with Almonds, Mint and Raisins FRI Breakfast Banana Pancakes with Maple Syrup Lunch Bamia Lamb & Okra Stew with Rice and Flatbread Koshari (v) with Flatbread MARKET French Market Ham, Swiss, Roasted Onions, Arugula and Grain Mustard Marmalade on a French Baguette Roll Made in a facility that also prepares wheat-based foods.
  • 12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way

    12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way

    12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking.
  • BREAKFAST MENU Served 6:00 Am Until 11:00 Am

    BREAKFAST MENU Served 6:00 Am Until 11:00 Am

    BREAKFAST MENU Served 6:00 am until 11:00 am. Please press the Room Service button to place your order. PRICE THE CONTINENTAL BREAKFAST 1350 rub Juices (your choice of 1) 250ml Tomato, apple or berry juice, fresh grapefruit or fresh orange juice Bakery Basket Croissant 25g White toast 95g Bread roll (2) 70g Danish pastry 35g Served with Honey, assorted jams, butter 30/60/20g Sliced cheese platter 165g Hot Drinks Your choice of one: Freshly brewed coffee 500ml Black tea 500ml Green tea 500ml Hot chocolate 100ml Served with your choice of Cream 100ml Milk 100ml Lemon 20g All prices are in Rubles and include VAT of 18%. A 15% service charge will be added to your bill. Payment is accepted in cash or major credit cards, or to hotel room accounts for hotel guests. In case of propensity for food allergy, please kindly inform operator when placing the order. BREAKFAST MENU Served 6:00 am until 11:00 am. Please press the Room Service button to place your order. PRICE THE AMERICAN BREAKFAST 1550 rub Juices (your choice of 1) 250ml Tomato, apple or berry juice, fresh grapefruit or fresh orange juice Eggs your way (2 Eggs) Your choice of scrambled, sunny side up, poached 100g or boiled (please advise how many minutes) Side dishes Your choice of Mushrooms 60g Grilled tomatoes 100g Bacon 50g Chicken sausages 120g Baked beans 80g Hash brown 90g Served with Bread roll 35g White toast 95g Honey, jam, butter 30/30/20g Hot Drinks Your choice of one: Freshly brewed coffee 500ml Black tea 500ml Green tea 500ml Hot chocolate 100ml Served with your choice of Cream 100ml Milk 100ml Lemon 20g All prices are in Rubles and include VAT of 18%.
  • Russian National Cuisine: a View from Outside

    Russian National Cuisine: a View from Outside

    International Journal of Innovation and Research in Educational Sciences Volume 6, Issue 2, ISSN (Online) : 2349–5219 Russian National Cuisine: A View from Outside Natalya V. Kravchenko Lomonosov Moscow State University, Russia. Date of publication (dd/mm/yyyy): 14/03/2019 Abstract – The article tackles the issue of how Russian national cuisine is perceived by foreigners. It compares Russians’ beliefs about their own national cuisine with foreigners’ observations about it and some encyclopedic facts about a number of “traditional” Russian dishes. As a research method, the cross-cultural comparison is used. As a result, it proves that some Russian dishes are not so Russian in origin and states that foreigners often find the taste of these dishes unusual. So, it may be challenging for representatives of one culture to adjust to another national cuisine. Keywords – Cultural Anthropology, Foreigners’ Travel-Notes and Observations, National Cuisines and Russian National Cuisine. I. INTRODUCTION Nowadays we live in a global world or so called “global village” connected with each other by different means of transport and communication. It’s becoming incredibly easy to explore other nations and cultures either by travelling or by using social media. It has resulted in such branches of humanities as cross-cultural studies and cultural anthropology being on peak of their demand. Here I would like to pay special attention to cultural anthropology. As a branch of academia it tackles the issue of a person’s cultural development including all knowledge from Humanities. (1) In this paper I will stick to a relatively new field of cultural anthropology called history of everyday life culture.
  • Marshall Medical Center Café Menu - April 2017

    Marshall Medical Center Café Menu - April 2017

    Marshall Medical Center Café Menu - April 2017 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Carved Roast Beef Lemon Tilapia Chicken and Dumplings Vegetable Lasagna Cheese Tortellini Vegetarian Quiche Mashed Potatoes w / Gravy Rice Pilaf California Blend Veg Red Pepper Gouda Soup Roasted Carrots Green Beans Cream of Celery Soup Cole Slaw Clam Chowder 2 1 3 Easter Beef Stew Enchilada Casserole Indian Butter Chicken French Dip Sandwich Souberag Macaroni and Cheese Carved Ham Vegetarian Stew Beef or Black Bean Vegetarian Korma Black Bean Burger Chicken or Cheese Garlic Bread Stick Vegetarian Portabella Corn Bread Spanish Rice Basmati Rice / Nan Brd Mashed Potatoes Rice Pilaf California Blend Veg Chicken Corn Chowder Red Mashed Potatoes Broccoli Refried Beans Roasted Cauliflower Onion Rings Asparagus Asparagus Chicken Noodle Soup Corn / Tornados Sweet Potato Kale Soup Broccoli Clam Chowder Soup Dinner Roll Tortilla Soup California Cheese Soup Easter Cake 5 6 7 8 9 10 Carved Corned Beef Fajitas Chicken Marsala Homemade Lasagna Carved Turkey Baked Potato Bar Cheese Ravioli w/ Veggie Plate Beef or Chicken Vegan Chick’n Marsala Vegetable Lasagna Vegetable Quiche Marinara Sauce Cabbage Spanish Rice Roasted Red Potatoes Garlic Bread Mashed Potato w/ Gravy San Francisco Blend Veg Roasted Carrots Black Beans Rice Pilaf Broccoli Stuffing Garlic Bread Red Potatoes Corn Asparagus Minestrone Soup Green Beans Cream of Mushroom Soup Tomato Soup Red Pepper Gouda Sausage and Kale Soup Split Pea Soup 11 12 13 14 15 16 17 Pot Roast Orange Chicken
  • Exploring International Cuisine | 1

    Exploring International Cuisine | 1

    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
  • Rein's Deli Cooking Instructions for Frozen

    Rein's Deli Cooking Instructions for Frozen

    REIN’S DELI COOKING INSTRUCTIONS FOR FROZEN FOODS NOODLE KUGEL Thaw completely. Preheat oven to 300°F. Cook 20-30 minutes until hot (165°F). Place a piece of foil on top to prevent excess browning. POTATO KUGEL Thaw completely. Preheat oven to 375°F. Cook 20-30 minutes until hot (165°F). MACARONI & CHEESE Thaw completely. Preheat oven to 350°F. Cook uncovered for 45 minutes CHICKEN POT PIE Thaw completely. Preheat oven to 350°F. Cook1 hour and 15 minutes. Use foil on top to prevent excess browning. STUFFED CABBAGE Thaw completely: Cover with foil. Bake at 350° 20-30 minutes until 165°. Frozen: cover with foil and bake at 325° for 1 hour and 15 minutes. until 165°. CHEESE BLINTZES Thaw completely. Fry in sweet butter (salted butter or margarine may be used) over medium heat until both sides are golden. POTATO PANCAKES Fry over medium heat until both sides are golden. Do not use oil or butter in the pan. Or bake at 350° on an ungreased cookie sheet for 12 minutes or until 165°. SOUPS & CHILI They may be defrosted and cooked in microwave, or slowly heated on the stove. For cream based soups, we recommend slowly thawing by immersing container in cool running water to prevent separation. KASHA VARNISHKAS Microwave: remove from packaging and place in a microwavable container. Heat on medium for 3 minutes. Stir. Heat again for 2 minutes or 165°F. Conventional oven: Remove plastic lid and cover with foil. Heat approx. 15 minutes at 350°F. Stir and return to oven, covered, heat to 165°.
  • Kitchens Around the World- Russia Syrniki

    Kitchens Around the World- Russia Syrniki

    Kitchens Around the World- Russia By Samantha Guthrie March 21, 2015 Syrniki Small pancake-shaped patties of Russian farmer’s cheese, a typical breakfast food or a dessert Ingredients 40 oz. tvorog 15 eggs 7 cups flour + extra for dusting 10 tbsps. sugar 2.5 tsps. salt 2.5 tsps. baking soda Cooking oil 1-2 cups powdered sugar (topping) Sour cream (topping) Supplies 4-10 mixing bowls Frying pans Paper towels Directions 1. In a large mixing bowl, mix together the eggs and farmers cheese until combined. (A fork or spoon would work) 2. In a separate large mixing bowl, mix dry ingredients together- sifted flour, sugar, salt, and baking soda until combined. 3. Add the flour mixture into the egg mixture and mix well until everything is incorporated. The dough will be sticky and slightly lumpy. 4. Transfer the dough onto a well-floured surface. Sprinkle some flour on top and shape into a log with your hands, about 2 inches wide (not length). 5. Cut the log about 3/4 inch sections vertically with a knife. For each cut out dough, dip sides in flour. Using your fingers, squish sides to form into a circle and pat down to flatten. 6. Heat a non-stick skillet or griddle on medium high heat. Add a few tablespoons of oil in a skillet, or generously grease a griddle. Shake off excess flour and fry the syrniki about 2-3 minutes on both sides. 7. Place fried syrniki on paper towel to soak up that oil. Reference: http://yelenasweets.com/2013/11/20/syrniki-farmers-cheese-pancakes/ Pelmeni Russian dumplings: small portions of ground meat and onion wrapped in a thin, unleavened dough and boiled.
  • Phytoestrogens in Foods in the Nordic Market

    Phytoestrogens in Foods in the Nordic Market

    TemaNord 2017:541 Phytoestrogens in foods on the Nordic market the Nordic on foods in 2017:541 Phytoestrogens TemaNord Nordic Council of Ministers Nordens Hus Ved Stranden 18 DK-1061 Copenhagen K www.norden.org Phytoestrogens in foods on the Nordic market Phytoestrogens are plant-derived compounds that may bind to estrogen receptors, but with less affinity than the natural ligand estradiol. They may be biologically active as such or after metabolization in our body. To investigate the occurrence and level of phytoestrogens, scientific literature was screened for data on isoflavones, lignans, stilbenes and coumestans in raw and processed foods of plant origin. The review presents data based both on analytical methods hydrolysing glucosides and non-destructive methods. Many phytoestrogens are phytoalexins. Their production is induced when plants are exposed to abiotic and/or biotic stress. This could explain the rather different levels reported in plants by various investigators, and indicates that many samples are required to describe the levels generally occurring in foodstuffs. The influence of food processing was also considered. Phytoestrogens in foods on the Nordic market A literature review on occurrence and levels Phytoestrogens in foods on the Nordic market A literature review on occurrence and levels Linus Carlsson Forslund and Hans Christer Andersson TemaNord 2017:541 Phytoestrogens in foods on the Nordic market A literature review on occurrence and levels Linus Carlsson Forslund and Hans Christer Andersson ISBN 978-92-893-5046-4 (PRINT) ISBN 978-92-893-5047-1 (PDF) ISBN 978-92-893-5048-8 (EPUB) http://dx.doi.org/10.6027/TN2017-541 TemaNord 2017:541 ISSN 0908-6692 Standard: PDF/UA-1 ISO 14289-1 © Nordic Council of Ministers 2017 Cover photo: Unsplash.com Print: Rosendahls Printed in Denmark Although the Nordic Council of Ministers funded this publication, the contents do not necessarily reflect its views, policies or recommendations.
  • Rediscovery of Couscous in the World

    Rediscovery of Couscous in the World

    Global Journal of Medical Research: L Nutrition & Food Science Volume 18 Issue 1 Version 1.0 Year 2018 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-4618 & Print ISSN: 0975-5888 Rediscovery of Couscous in the World By Ayse Nur Yüksel, Mehmet Durdu Oner & Mustafa Bayram Gaziantep University Abstract- World food industry is changing by re-discovering traditional food tastes and techniques. Due to increase in curiosity on gastronomy, new tastes and “Geographical Indication-food origination”, local foods are started to re-designing by food industry. Couscous is one of them, which is the world-wide known traditional cereal product, today. Its popularity has been increasing, recently. Especially, in the Western market, it is prepared due to its taste, rapid preparation and usage in salads (tabbouleh). There are three couscous types such as Turkish, African and pasta-like depending on the formulation, processing technique and usage. Pasta-like couscous is widely produced by pasta companies by using same pasta production line by changing the die of press. Couscous commonly produced by using semolina and sorghum in Africa and Asia, however in Turkey, traditional Turkish couscous is generally prepared by coating of bulgur granules with semolina, wheat flour; egg and water or milk. In the literature, studies have recently been made for enrichment of couscous by either substitution of semolina with legume flours and other grain flours or adding nutritious ingredients to the composition. Worldwide, total exportation and importation quantity of couscous are 124, 481 and 126, 799 tons in 2016, respectively. Nowadays, the need for easy prepared meals increased due to the fast lifestyles and people are more aware about the importance of nutritionally valued products and its benefits to health.
  • Food Processing Guide

    Food Processing Guide

    FOOD PROCESSING GUIDE Steven C Seideman Extension Food Processing Specialist Institute of Food Science & Engineering 2650 North Young Avenue University of Arkansas Fayetteville, AR 72704 Last Updated; October 17, 2006 1 FOREWORD This publication was prepared by Steve Seideman, Extension Food Processing Specialist of the Institute of Food Science & Engineering at the University of Arkansas. This guide is designed to provide fundamental information to entrepreneurs, small food processing businesses and individuals in large food companies who want to learn more about food processing. Included in this guide is information on basic business considerations, planning a marketing strategy, processing, food science, labeling, and regulations. Some of the materials for this guide were drawn from outside sources and the original authors are identified with this material. The author of this manual expresses his appreciation to these authors for allowing the use their material. The Institute of Food Science & Engineering is part of the Division of Agriculture, University of Arkansas. It is composed of interactive technology centers that provide research and extension support for value-added processing of agricultural products in Arkansas. These centers provide an interdisciplinary focus for programs and an information pipeline to the food processing industries of Arkansas. Programs encompass harvesting, handling, processing, packaging and evaluation of food products. The Institute's ultimate mission is to provide technical advances in food processing and packaging that foster safe, efficient, environmentally responsible processing systems. This mission relates to the public's need for safe, affordable nutritious food products and the need for economic growth in the state's agricultural and processing sector.