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Liste Der Allergene Im Menüplan
1. Konservierungsstoffe 2. Antioxidationsmittel 3. Geschmacksverstärker 4. Geschwärtzt 5. Farbstoffe 6. Süßungsmittel 7. Nitritpökelsalz Phenylamin 8. enthält Schutzatmosphäre 9. unter 10. Phosphat 11. geschwefelt 12. gewachst Rindfleisch mit R. Schweinefleisch mit S. Milchpulver 13. mit Molkepulver 14. mit Milcheiweiß 15. mit Milch von Verwendung 17. unter Sahne von Verwendung 18. unter Kost 19. Glutenfreie 20. Krebstiere Eiererzeugnisse21. Eier und 22. Fisch 23. Schalenfrüchte 24. Erdnüsse 25. Sellerie 26. Senf 27. Sesamsamen 28. Lupine 29. Weichtiere Sojaerzeugnisse u. 30. Soja Deklarationspflichtige Zusatzstoffe Fleisch Deklarationspflichtige Allergene Fleisch Schwein Bockwurst 1 2 3 7 9 10 R S 19 25 Hausm.Blutwurst gebraten 1 3 9 S Bolognesesauce 2 6 S Bratwurstschnecke 2 3 10 S 17 19 Burgunderschinken 1 2 6 7 S 19 Currywurstgulasch 1 2 3 6 7 10 R S 25 26 Frikadelle (Sander ) 9 10 R S 21 26 Frikadelle /Klopse Hausgem. S 21 26 Grillrippchen S 19 Gyros überbacken 2 5 6 9 S 17 Gyros 2 6 9 S 19 Grobe Bratwurst 2 3 S 17 19 Hackbraten 2 6 S 21 26 Hamb.Currywurst 1 2 3 7 10 S Jägerbraten 2 6 S Kasselerbraten 1 2 6 7 S 19 Kalbsrahmgechnetzeltes/Champi. 6 R 17 18 25 26 Kohlwurst 1 2 7 9 10 S 19 Königsberger Klops/Kapernsauce 2 6 S 17 18 21 26 Kräuterbraten S 19 Krustenbraten S 19 25 26 Mailänder Schnitzel S 17 21 Mettendchen 1 2 3 7 9 10 S 19 Ofensteak Mascarpone S 17 18 pan.Kotelette 2 S 21 Paprikarahmfleisch 1 2 6 R S 17 18 30 Pertersiliensülze 1 3 7 S 19 25 Pfannenfrikadelle S 21 26 Rahmgeschnezeltes ,,Zürcher Art" 30 Rahmgulasch 2 6 17 -
Cuisine of Maryland Cuisine of Maryland
CUISINE OF MARYLAND CUISINE OF MARYLAND Oliver Wendell Holmes in nThe Professor at the Breakfast Table" called Baltimore "the gastronomic metropolis of the Union." While it is un doubtedly true that there is no disputing about tastes, it is equally true that menu cards have borne the names of Maryland and of Baltimore more often than those of any other section of the country. Maryland's cooking is as diversified as her topography. Her lower counties specialize in what the rest of the nation regards as typically southern cooking, fried chicken, planked shad, soft crabs, hominy, grits, spoon- bread, corn pone, Sally Lunn, beaten biscuit ("knead for five minutes and beat hard with a hatchet for thirty minutes"). The counties of both "Shores" bordering on the Bay with their wealth of sea food and migratory water-fowl, cherish recipes handed down from one generation to another, while in those counties lying just across the border from rural Pennsylvania, German and Pennsylvania Dutch influence is noticed. In the mountain sections of Western Maryland the cooking of big game and gamey fish is specialized in. Chesapeake Bay produces in teeming abundance much of the East's supply of oysters, crabs and fish. Cambridge in Dorchester county is one of the largest shipping points in the country for all kinds of sea food, as is also Crisfield on the lower Eastern Shore, where are located nurseries for the diamond- back terrapin. Deal Island in Tangier Sound is one of the finest hunting grounds for wild fowl in the United States and is a crabbing and fishing center of importance. -
Leitsätze Für Fleisch Und Fleischerzeugnisse Vom 27./28
Leitsätze für Fleisch und Fleischerzeugnisse vom 27./28. 11. 1974 (Beilage zum BAnz. Nr. 134 vom 25. 7. 1975, GMBl Nr. 23 S. 489 vom 25. 7. 1975), zuletzt geändert am 08. 01. 2008 (Beilage zum BAnz. Nr. 89 vom 18. 06. 2008, GMBl Nr. 23-25 S. 451 ff vom 19. 06. 2008) I. Allgemeine Begriffsbestimmungen und Beurteilungsmerkmale 1. „Fleisch“ sind alle Teile von geschlachteten oder erlegten warmblütigen Tieren, die zum Genuß für Menschen bestimmt sind 1). Zum Zwecke der Lebensmitteletikettierung lautet die Begriffsbestimmung für den Klassennamen „ …fleisch“, dem der Name der Tierart, von der es stammt, voran- zustellen ist25): Die Skelettmuskeln von Tieren der Arten „Säugetiere“ und „Vögel“, die als für den menschlichen Verzehr geeignet gelten, mitsamt dem wesensgemäß darin eingebet- teten oder damit verbundenen Gewebe, deren Gesamtanteil an Fett und Bindege- webe die nachstehend aufgeführten Werte nicht übersteigt, und soweit das Fleisch Zutat eines anderen Lebensmittels ist. Höchstwerte der Fett- und Bindegewebeanteile für Zutaten, die mit dem Begriff ,...fleisch' bezeichnet werden: Spezies Fett (%) Bindegewebe % (1) Säugetiere (ausgenommen Kanin- 25 25 chen und Schweine) und Mischun- gen von Spezies, bei denen Säuge- tiere überwiegen Schweine 30 25 Vögel und Kaninchen 15 10 (1) Der Bindegewebeanteil wird berechnet aufgrund des Verhältnisses zwischen Kollagengehalt und Fleischeiweißgehalt. Als Kollagengehalt gilt der mit dem Faktor 8 vervielfältigte Gehalt an HydroxyproIin. Werden diese Höchstwerte überschritten und sind alle anderen Voraussetzungen der Definition von ‚...fleisch' erfüllt, so muss der ,…fleischanteil' entsprechend nach unten angepasst werden. Das Verzeichnis der Zutaten muss in diesem Fall die Angabe „…fleisch“, dem die Namen der Tierarten, von denen es stammt vorange- stellt sind, und die Angabe „Fett“ oder „Bindegewebe“ enthalten. -
Planning Guide
PLANNING GERMANY GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Germany. Your creativity and knowledge make the trip. Germany is vast country with a rich history of world renowned scientists, masters of music, creators of beautiful art and influential minds. It is made up of 16 states, each with their own cultural characteristics, historic customs and in some locations, their own local dialects of the German language. Germany is the world’s fourth largest economy, and it also is proud to have the fourth most Michelin Star rated restaurants in the world. As unique as each state is, so is their culinary contribution to German cuisine. The wealth and abundance of natural resources contributes to the variety of dishes and beverages found around the country. The diverse armament of fish, livestock, vegetables and grains combined with a long-established culture of cooking contributes to the cornucopia of German cuisine. You are a vital member of the crew, and your responsibilities are critical for trip success. To help you avoid the unexpected, and exceed the expectations of your stakeholders when traveling to Germany, we have developed this planning guide. Enclosed, you’ll find tips from Universal Weather and Aviation, Inc. to help you plan for visas, airports, hotels, health, and security. In addition, we have included a guide to German cuisine from Air Culinaire Worldwide, a Universal® company. We hope this information helps you to successfully navigate the unique operating requirements and local cultures of Germany. As always, please know that you are not alone. -
Wenn's Um Die Wurst Geht
WENN‘S UM DIE WURST GEHT WARMFLEISCH-METZGEREI Handgemachte Lebens-Mittel in ökologischer Qualität „Ich bin immer noch tief berührt, wenn ich ein Tier töte. Das kann bei mir nie zur stumpfen Routine werden. Meine Ruhe und Achtsamkeit überträgt sich auf das Tier.“ Metzgermeister Jürgen Körber, Leiter der Metzgerei dann in aller Frühe geschlachtet. Diese die charakteristische, vertraute Farbe zu UNSERE WARMFLEISCH-METZGEREI Ruhe und Achtsamkeit machen sich nicht verleihen. So wird z.B. Kochschinken tra- zuletzt auch in der Qualität des Fleisches ditionell mit Pökelsalz hergestellt, ohne bemerkbar. Pökelsalz entsteht ein Braten. Auch ein gutes Produkt – aber eben kein Koch- Schlachtwarme Verarbeitung schinken. Wir verwenden nur die Hälfte as Tierwohl steht im Mittelpunkt. Mastrassen wie Fleckvieh, Limousin und In der Herrmannsdorfer Metzgerei ist der üblichen Menge Pökelsalz. Unsere Tiere kommen von Bio-Land- Angus. alles unter einem Dach: Schlachtung, Dwirten, die wir teilweise schon lange Zerlegung und Wurstherstellung. Wie Milde Gewürzkompositionen kennen, darunter viele kleinbäuerliche Fleisch & Schinken vom Weideschwein früher bei der Hausschlachtung wird das Jede Wurst schmeckt anders durch unse- Betriebe im Alpenvorland. Hier leben Weidehaltung ist mehr als Freilandhal- noch warme Fleisch sofort verarbeitet. re selbst hergestellten, ausgereiften Ge- die Tiere viel draußen an der frischen tung. Die Herrmannsdofer Weideschwei- Dieses alte, fast vergessene Herstellungs- würzkompositionen. Bei uns kommt keine Luft, wo immer möglich auf der Weide, ne leben das ganze Jahr auf der Weide verfahren kommt ohne Geschmacksver- Gewürzmischung ins Haus! Wir verwen- mit Bewegung und Futter überwiegend und fressen, was sie dort finden: Klee, stärker und chemische Substanzen wie den zum Teil frische Kräuter der Saison vom eigenen Betrieb. -
IN CALVERT 2 the Calvert County Times Thursday, February 6, 2020 on the COVER LORI HONY IS HEAD of ECHO HOUSE, CALVERT CONTENTS COUNTY’S HOMELESS SHELTER
FREE THURSDAY, FEBRUARY 6, 2020 ALSO INSIDESenior Living A Special WWW.COUNTYTIMES.NET FEBRUARY 2020 Pull-Out County TimesSection In Southern Maryland ● Calvert County County St.Times Mary’s County February 2020 INSIDE Prince Frederick in the Spotlight Curry Talks About Behavior County Eyes Property Tax Cut Homeless IN CALVERT 2 The Calvert County Times Thursday, February 6, 2020 ON THE COVER LORI HONY IS HEAD OF ECHO HOUSE, CALVERT CONTENTS COUNTY’S HOMELESS SHELTER. LOCAL NEWS 3 COMMUNITY 7 FEATURE 9 EDUCATION 10 COMMUNITY 8 History Day celebrated in Annapolis OVER 50 11-18 RESTAURANT DIR. 19 SPORTS 20 OBITUARIES 22 SPORTS 21 LOCAL 6 Seahawks fall to Salisbury. On Watch memorial bricks COMMUNITY CALENDAR 24 SENIOR CALENDAR 25 “PERCEPTION IS LIBRARY CALENDAR 25 REALITY.” COMMISSIONER BUDDY HANCE ON THE TRANSPORTATION PLAN. BUSINESS DIRECTORY 26 FUN & GAMES 26 WEEKLY FORECAST CLASSIFIEDS 27 DO YOU FEEL CRABBY WHEN YOU GET YOUR P.O. Box 250 • Hollywood, Maryland 20636 301-373-4125 www.countytimes.net CountySt. Times Mary’s County ● Calvert County INSURANCE BILL For staff listing and emails, see page 23 IN THE MAIL? FREE INITIAL CONSULTATION GIVE US A CALL.BRYANS ROAD The law offices of P.A. Hotchkiss & Associates YOU’LL BE GLAD YOU DID. Providing Excellent Service For Over 20 Years LEONARDTOWN AUTO ACCIDENTS Workers’ comp • Divorce/Separation Burris’ Olde Towne Insurance • Support/Custody • Domestic Violence Auto • Home • Business • LIFE • Criminal/Traffic LEONARDTOWN BRYANS ROAD • DWI/MVA Hearings 301-475-3151 301-743-9000 Scan this “Times Code” Power of Attorney with your smart phone • Name Change • Adoption WWW.DANBURRIS.COM • Wills • Guardianship Accepting: AN INDEPENDENT AGENT REPRESENTING ERIE INSURANCE GROUP 99 Smallwood Dr. -
Effective and Reliable Vacuum Supply for Cooked Sausage Products
Effective and reliable vacuum supply for cooked sausage products or more than 50 years Salzbrenner sausages have been a byword for Fquality, especially in the greater Hamburg area. Founder Karlheinz Salzbrenner explains the company philosophy: “We want to make high-quality sausages from locally produced meat and natural ingredients. A simple idea that has been successful to the present day.” by Uli Merkle, Busch Dienste GmbH, Germany. buschvacuum.com Initially Salzbrenner sold products to restaurants and snack bars, but now it also supplies retail and wholesale companies throughout northern Germany. The company focuses on cooked products such as Krakauer (polish sausage), Bratwurst (frying sausage), Currywurst (sausage with One of four packaging lines supplied by the central vacuum system. curry sauce), and Kohlwurst (smoked sausage for cabbage dishes). Salzbrenner’s concept is to bring high- on the day of delivery, and to ship the The success of Salzbrenner products made quality fresh products to the market. No finished sausage products the following it necessary to continuously increase pasteurising processes are involved, limiting day. On delivery, fresh meat is subjected to production capacity, although the the shelf life of the products to three or quality control checks, stored in a cold production area of the site at the old four weeks. room for a short time then weighed and Hamburg Abattoir could not be expanded. A sophisticated logistics system is minced according to recipe. Some 95% of therefore necessary to process fresh meat the meat processed is cut boneless pork. The mincing process is carried out in a Production capacity increased shredder or colloid mill, after which the Busch central vacuum system, supplying mixture is filled into skins. -
Planning Guide
PLANNING GERMANY GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Germany. Your creativity and knowledge make the trip. Germany is vast country with a rich history of world renowned scientists, masters of music, creators of beautiful art and influential minds. It is made up of 16 states, each with their own cultural characteristics, historic customs and in some locations, their own local dialects of the German language. Germany is the world’s fourth largest economy, and it also is proud to have the fourth most Michelin Star rated restaurants in the world. As unique as each state is, so is their culinary contribution to German cuisine. The wealth and abundance of natural resources contributes to the variety of dishes and beverages found around the country. The diverse armament of fish, livestock, vegetables and grains combined with a long-established culture of cooking contributes to the cornucopia of German cuisine. You are a vital member of the crew, and your responsibilities are critical for trip success. To help you avoid the unexpected, and exceed the expectations of your stakeholders when traveling to Germany, we have developed this planning guide. Enclosed, you’ll find tips from Universal Weather and Aviation, Inc. to help you plan for visas, airports, hotels, health, and security. In addition, we have included a guide to German cuisine from Air Culinaire Worldwide, a Universal® company. We hope this information helps you to successfully navigate the unique operating requirements and local cultures of Germany. As always, please know that you are not alone. -
Cold AUSTRO Warm AUSTRO Cold Cuts Gastro Snacks Desserts
cheese spaetzle pasta 15 Cold AUSTRO pan seared austrian pasta with assorted melted cheese, topped gastro snacks with roasted onions cajun shoestring fries 8 Tapas small sharing dishes austrian chicken stew (geschnetzeltes) 16 french fries with mixed spices thin sliced creamy austrian chicken stew served with rice on the house marinated olives 8 side truffle shoestring fries 8 french fries with truffle oil and herbs speckbread (speckbrot) 8 mini schnitzel (3pc) 18 austrian country bread topped with thin sliced cured traditional breaded austrian schnitzel from the pork tenderloin calamari rings 12 fried in butter, served with cranberry jam and a lemon wedge speck (bacon), onions and paprika powder deep fried breaded calamari rings potato spread 8 leopold chicken drumlets (7pc) 12 (kartoffelkas) deep fried chicken drumlets with chilli and spices Cold cuts a spized potato and sour cream spread served with austrian sourdough bread leopold cheese platter 22 meat loaf bread roll (leberkässemmel) 9 assortments of international cheese, grapes bread roll with warm meatloaf, mustard and gherkins mixed green salad 8 marinated with austrian pumkin seed oil leopold ham platter 24 assortments of ham, pickles desserts Warm AUSTRO leopold mixed platter for 1 28 austrian apple strudel 9 assortments of ham, cheese, grapes and pickles with vanilla ice cream Tapas small sharing dishes leopold mixed platter for 2 38 austrian apricot dumpling 9 assortments of ham, cheese, grapes and pickles sweet breaded dumpling stuffed with an apricot traditional beef goulash -
Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast
Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 1-1-2016 Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast Carlos Seth Morris Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Morris, Carlos Seth, "Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast" (2016). Theses and Dissertations. 4926. https://scholarsjunction.msstate.edu/td/4926 This Graduate Thesis - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. Template C v3.0 (beta): Created by J. Nail 06/2015 Utilization of phosphate alternatives in chunked and formed deli ham and marinated chicken breast By TITLE PAGE Carlos Seth Morris A Thesis Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Master of Science in Food Science, Nutrition, and Health Promotion in the Department of Food Science, Nutrition, and Health Promotion Mississippi State, Mississippi December 2016 Copyright by COPYRIGHT PAGE Carlos Seth Morris 2016 Utilization of phosphate alternatives in chunked and formed deli ham and marinated chicken breast By APPROVAL PAGE Carlos Seth Morris Approved: ____________________________________ -
Official Journal L274
Official Journal L 274 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 60 English edition Legislation 24 October 2017 Contents II Non-legislative acts INTERNATIONAL AGREEMENTS ★ Council Decision (EU) 2017/1912 of 9 October 2017 on the conclusion of the Agreement between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs .................................................................................. 1 Agreement between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs ............................................................................................... 3 ★ Council Decision (EU) 2017/1913 of 9 October 2017 on the conclusion of the Agreement in the form of an Exchange of Letters between the European Union and Iceland concerning additional trade preferences in agricultural products ............................................................ 57 Agreement in the form of an Exchange of Letters between the European Union and Iceland concerning additional trade preferences in agricultural products ......................................................................... 58 Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period. EN The titles of all other acts are printed in bold type and preceded by an asterisk. EN 24.10.2017 EN Official Journal of the European Union L 274/1 II (Non-legislative -
Reston-Social-Event-Guidebook.Pdf
2 0 2 2 RESTON NATIONAL S O C I A L E V E N T G U I D E B O O K BRUNCH BUFFET P a s t r y & B a g e l s Selection of Bagels, Cream Cheese, Apple Fritters, Local Yogurt & Granola, Fresh Fruit V i r g i n i a B r u n c h Freshly Baked Biscuits & Jam, Scrambled Eggs, VA Country Ham, Maple Sausage, Hashbrowns, Fish Cakes, Chicken Salad Market Green Salad, Seasonal Grilled Vegetables Includes all non-alcoholic beverages $24 Per Person Plus VA Sales Tax & 23% Service Charge T h e B a r Unlimited Mimosas, Bloody Mary's, Domestic Beer & Wine $12 Per Person BRUNCH ENHANCEMENTS P a n c a k e S t a c k Buttermilk pancakes, farm butter, Vermont maple syrup, whipped cream, seasonal fruit compote $6 Per Person O m e l e t t e S t a t i o n Local cheeses, onion, peppers, mushrooms, VA country ham & bacon, tomatoes, and spinach $5 Per Person C a r v i n g S t a t i o n (Choose One) MD Pit Turkey Tri-tip Steak $6 Per Person $9 Per Person U p g r a d e d D e s s e r t s Assorted Cookies, Brownies, Red Velvet Cake $7 Per Person LUNCH BUFFET S a l a d s ( C h o o s e 2 ) Caesar Salad, Young Kale Salad, Classic Cobb Salad, Pasta Salad, Fruit Salad S i d e s ( C h o o s e 2 ) Seasonal Vegetables, Herb Roasted Potatoes, BBQ Baked Beans, Fried Rice M a i n s ( C h o o s e 2 ) Fish Cakes, BBQ Chicken Breast & Thighs, Pit Beef, Maple Glazed Pork Tenderloin D e s s e r t Chocolate Chip Cookies & Brownies Includes all non-alcoholic beverages $28 PER PERSON Plus VA Sales Tax & 23% Service Charge LUNCH COOKOUTS G r e e n s i d e C o o k o u t Hamburgers, Hotdogs &