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Appetizers Soup & Salads Sides FACTS ABOUT CHOPS…
appetizers duck trap smoked salmon platter minced egg, capers, chives, toast points 16 thai chili rhode island calamari thin beans, sweet peppers 12 colossal lump crab cocktail pink brandy & red cocktail sauces 21 jumbo cocktail shrimp pink brandy & red cocktail sauces 18 jumbo lump crab cake ¼ lb, lemon mustard beurre blanc 18 half & half cocktail jumbo shrimp & colossal lump crab, two sauces 18 crisped thick cut onion rings cracked pepper steak sauce 9.50 “our signature creation” south african baby cold water lobster tail (¼ lb) thinly crisped, flash fried, honey -mustard, drawn butter 19 soup & salads maine lobster bisque au cognac 10 traditional caesar salad crushed parmesan croutons, white anchovies 10 local mesclun lettuces white balsamic vinaigrette 9 chilled iceberg wedge blt bacon, tomato, chopped egg, blue cheese, 11 chopped chives, creamy blue cheese or thousand island dressing chops ® chopped salad hearts of palm, chopped egg, tomato, blue cheese, 11 sweet onion, chick peas, sweet peppers, lemon-lime basil dressing sides serves one to two 5 broccolini lemon, olive oil plain or garlic scallion whipped potato brussels sprouts leaves & mushrooms hand cut french fries local farmed mixed mushrooms creamy curly mac & smoked gouda chops® signature creamed spinach “loaded" one pound baked Idaho (add 2.) jumbo asparagus parmesan crust (4. supp) FACTS ABOUT CHOPS… Town & Country described Chops as the “Tiffany of Steak Houses” Chops® is the only steakhouse in Atlanta & one of the only steak houses in America serving 100% USDA Prime-Graded beef, veal and lamb. Our beef is corn fed & custom-aged from the upper plains of the mid- west. -
Textural Sensations, Flavor Explosions
CULINARY Salad-dressing New salad dressings, including Healthier dressing, Insight into how dressings Executive basics and new Mexican Caesar, Tex-Mex including lowfat can be marketed as Summary flavor combinations. ranch, fig tahini and more. and oil-free options. multipurpose products. Salad Dressings— Textural Sensations, Flavor Explosions BY WALTER ZUROMSKI, CEC, CCE Contributing Editor n culinary terms, salad dressings are considered marinades. In addition to their contributions of flavor, “cold sauces,” and the variety of cold sauces is as dressings take the sensory experience further, providing Ibroad as hot sauces—and, in some cases, they offer the delivery of sheen and cling with varying degrees more diversity of application than their hot counterparts. of mouth-coating, extending flavors to aid to the With a virtually endless repertoire of flavor components overall experience. and variations, dressings—whether acidic, tangy, savory or bold—play an important accenting role via flavor and Roots and modernization texture on appetizer, side or entrée salads. Salad dressings and similar sauces have been with us But dressings also accompany or accent hot or cold for centuries. Nearly 3,000 years ago, people in Asia used items like hors d’oeuvres and sandwiches, and serve as soy sauce, mixed with sesame oil and aromatic herbs, as a 48 Food Product Design July 2012 CULINARY topping on vegetables. The Babylonians, 2,000 years ago, OH, around 1920. By the mid 1950s, the second floor accented their salad greens with oil and vinegar. Mixtures of the building had become a veritable manufacturing of spices, oil and vinegar where popular on greens in facility for its salad dressings. -
Build Your Own Deli Sandwiches
AND CHEESE Cafe COFFEE BUILD YOUR OWN DELI SANDWICHES Served with chips and pickle OR ¹⁄2 Deli Sandwich with soup or salad 8.95 Cured Ham � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9.25 Tuna Melt/Chicken Melt � � � � � � � � � � � � � � � � � 9.25 Corned Beef � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9.25 Genoa Salami � � � � � � � � � � � � � � � � � � � � � � � � � � � 9.25 Roast Beef � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9.25 Braunsweiger � � � � � � � � � � � � � � � � � � � � � � � � � � � 9.25 Turkey Breast � � � � � � � � � � � � � � � � � � � � � � � � � � � 9.25 Capacolla � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9.25 Pastrami � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9.25 Add Soup or Salad � � � � � � � � � � � � � � � � � � � � � � 5.75 Egg Salad � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9.25 Side of Chips � � � � � � � � � � � � � � � � � � � � � � � � � � � 1.25 Tuna Salad � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9.25 Pickle � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � .30 Chicken Walnut Salad � � � � � � � � � � � � � � � � � � � 9.25 Breads: Whole Wheat, Lite Rye, Sourdough, Bagel, Marble Rye, Wraps (Gluten Free Bread add $1�25) (French, Foccaccia, or Croissant add �90) Cheeses: Provolone, Swiss, Cheddar, Mozzarella, Pepper Jack, Dill Havarti Condiments: Mayo, Mustard, Horseradish, Dijon Dressings: Italian, Greek, Honey Mustard, Thousand Island, Bleu Cheese, Ranch, Balsamic Or -
T Reva C. Kintner and Margaret Mangel
AND T reva C. Kintner and Margaret Mangel UNIVERSITY OF M ISSOURI AGRICULTURAL EXPERIMENT STATION J . H. LONGWELL, Dlredor BULLETIN 631 COLUMBIA, MISSOURI SEPTEMBER. 1954 VINEGARS and SALAD DRESSINGS TREVA C. KINTNER AND MARGARET MANGEL WHAT IS VINEGAR? the product will not spoil and can be stored at room Vinegar is one of the first acids which man used tempe~atures . Occasionally vinegars produced and in food preservation. The word itself comes from the stored lfi open barrels contain minute round worms French words "vin aigre" which mean sour wine. ~h5ch are called vinegar eels. These worms are barely Vinegar generates so readily in dilute solutions of VIsIble to the naked eye but are readily observed under e~hyl.,al~ohol, that even in biblical times the expres the mic.roscope. Vine~ar eels are easily killed by heat SIon wme gone sour" was used. The oldest known or sunhght and even If not destroyed have no detri vinegar was made from grapes. Today, vinegars are mental effect on the human body. However, in none made from natural fruits, vegetables, refined sugar of the bottled samples of vinegar that are heated and and grains. Grapes, apples, oranges, bananas, honey, sealed are these organisms found. Vinegar that has dates, raisins, pears, apricots, peaches, pineapple, sugar been stored for several years at room temperature does or molasses, malt infusion and dilute ethyl alcohol all lose some of its moisture and such samples may have h~ve been used t? produce vinegars. In addition, many an acid content of over 6 percent. wme and malt vmegars have herbs or seasonings add TESTS ON ACIDITY OF VINEGARS ed to give the vinegars distinctive and desirable fla The acidity of vinegar is measured by two meth vors. -
Dairy Queen® Dairy Queen® Soft Serve
How Does the Dairy Queen® Dairy Queen® Soft Serve... Helping you make exchange list tradition of healthy choices work? good taste. Dairy Queen/Brazier locations offer a wide variety of menu options that can fit into any healthy, The Dairy Queen system wants to help you maintain As the name implies, our traditional Dairy Queen well-balanced diet. According to the USDA, variety, healthy eating habits. That’s why we’ve developed ® soft serve is produced with wholesome milk to give moderation and balancing your food choices are the Dairy Queen/Brazier Exchange List. it that creamy smooth texture and taste you’ve the keys to healthy eating. come to love. Dairies who make our soft serve The Dairy Queen/Brazier Exchange List is based on must meet our rigorous standards to ensure you How can Dairy Queen/Brazier foods fit into the Food Exchange System, which is a simplified way 2004 receive only the highest quality product. And at your balanced diet? Options such as, grilled to organize foods into groups. The exchange lists 35 calories per fluid ounce, it’s the only way to chicken for your sandwich or salad, or substituting are the basis of a meal-planning system designed treat yourself right. a side salad for your French Fries are just by a committee of the American Diabetes Nutrition a few examples of how we’re helping you meet Association and the American Dietetic Association. Dairy Queen soft serve is a delicious reduced fat ice your nutritional needs. Don’t forget that many These lists give you many choices among different cream containing the following ingredients: Milkfat and Dairy Queen locations offer a fat-free dressing groups of foods, so that you will find it easy to Facts Nonfat Milk, Sugar, Corn Syrup, Whey, Mono and for your salad and our no fat, no sugar added balance the foods you eat with the special needs of Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, novelty items such as our DQ® Fudge, DQ Vanilla your body. -
Salads and Salad Dressings
SunldstBullefm Domestic Science Lesson NUMBER 39 SALADS AND SALAD DRESSINGS HE salad course is not only appetizing and delicious but introduces into the menu fresh uncooked greens, Tvegetables and fruits to balance the cooked foods, in- crease nutrition and give many body-renewing elements to the blood. Oranges, lemons and grapefruit, singly and in combina- tions, offer great variety to salads. They are all-the-year fresh fruits, always available. They combine well with other fruits and with many vegetables. They are equally good in all forms of salad, the simple mixed salad, the jellied salad, the dessert or sweet salad and the frozen salad. In any of these forms the vitamins in the fresh uncooked citrus fruits will increase nutrition and vitality. The minerals and acids contained so richly in the California citrus fruits aid diges- tion as well as furnish these necessary elements to the body. These fruits are a correct balance to the protein foods that make up the main course of luncheon or dinner, for although acid in flavor their reaction in the body is alkaline. All fruits for salads should be carefully prepared so that they look attractive and appetizing. When oranges or grapefruit are used they should be peeled first and then all the thin white separating membrane should be removed from the sections. The California citrus fruits are easily peeled and separated into sections or segments and the scarcity of seeds makes them especially well adapted to use in salads. Lemon juice used in all forms of salad dressing in place of vinegar gives a delicate and individual flavor that blends harmoniously with the other ingredients and develops their individuality. -
What We Stock All Items Subject to Availability and Price Change at Any Point
What we stock all items subject to availability and price change at any point Dry Aged Longhorn Beef Fillet Steak £45.00 KG/Kilogram Rump £19.95 KG/Kilogram Sirloin £28.99 KG/Kilogram Feather £21.99 KG/Kilogram Rib Eye £30.00 KG/Kilogram Minute £21.99 KG/Kilogram Topside £13.15 KG/Kilogram Top Rump £14.99 KG/Kilogram Fore Rib £18.99 KG/Kilogram Brisket £10.00 KG/Kilogram Thick Rib £11.99 KG/Kilogram Silverside £11.55 KG/Kilogram Tomahawk £21.99 KG/Kilogram Braise Steak £10.99 KG/Kilogram Dice £9.75 KG/Kilogram Mince £9.75 KG/Kilogram Oxtail £9.95 KG/Kilogram Osso Bucco £9.95 KG/Kilogram French Trimmed Forerib £25.00 KG/Kilogram Beef Heart £5.99 KG/Kilogram Picanha £22.99 KG/Kilogram Ox Kidney £6.99 KG/Kilogram Brisket On The Bone £8.99 KG/Kilogram Shin £9.99 KG/Kilogram Flat Rib £8.99 KG/Kilogram Fillet Tail £24.50 KG/Kilogram Tongue £6.99 KG/Kilogram T Bone £28.99 KG/Kilogram Rolled Sirloin Joint £28.99 KG/Kilogram Cote De Beof £22.99 KG/Kilogram Skirt £12.99 KG/Kilogram Hanger Steak £19.99 KG/Kilogram Beef Meatballs £9.50 KG/Kilogram Fillet Centre Cut £55.00 KG/Kilogram Lamb Lamb loin chop £14.99 KG/Kilogram B/Rolled Loin Lamb NoiseWe £25.00 KG/Kilogram Fillet End Leg Lamb £16.99 KG/Kilogram Boneless Leg Lamb £14.50 KG/Kilogram Rack Of Lamb £24.00 KG/Kilogram Lamb Leg Shank £13.99 KG/Kilogram Lamb Boned And Rolled Leg £16.99 KG/Kilogram Boned And Rolled Lamb Shoulder £12.99 KG/Kilogram Boned And Rolled Breast £6.99 KG/Kilogram Lamb Cutlets £13.99 KG/Kilogram Lamb Leg Steaks £21.99 KG/Kilogram Lamb Mince £12.99 KG/Kilogram Lean Lamb Dice -
International Benchmarking of the Small Goods Industry M.671
International benchmarking of the small goods industry M.671 Prepared by: Hassall & Associates Pty Ltd Published: December 1995 © 1998 This publication is published by Meat & Livestock Australia Limited ACN 081678364 (MLA). Where possible, care is taken to ensure the accuracy of information in the publication. Reproduction in whole or in part of this publication is prohibited without the prior written consent of MLA. Meat & Livestock Australia acknowledges the matching funds provided by the Australian Government and contributions from the Australian Meat Processor Corporation to support the research and development detailed in this publication. MEAT & LIVESTOCK AUSTRALIA -------------- EXECUTIVE SUMMARY 1. STUDY OBJECTIVES AND APPROACH 1.1 Why Benchmarking 1 1.2 Industry Benchmarking 1 1.3 Why Benchmark the Smallgoods Industry 4 1.4 Methodology 5 I. 5 Studies Related to the Smallgoods Industry 7 2. STRUCTURE OF THE AUSTRALIAN SMALLGOODS INDUSTRY 2.1 Overview of the Australian Smallgoods Industry 10 2.2 Smallgoods Industry Location and Composition II 2.3 Size ofEstablishment 11 2.4 Major Smallgoods Manufacturers 12 2.5 Smallgoods Industry Statistics 14 3. PERFORMANCE INDICATORS FOR SJX MAJOR AUSTRALIAN SMALLGOOD PRODUCERS 3.1 Coverage 29 3.2 Production 29 3.3 Meat and Other Materials Used 31 3.4 Labour 35 3.5 Labour Productivity 37 3.6 Unit Processing Costs 40 3.7 Labour Payments 40 3.8 Unit Material and Processing Costs 43 3.9 Human Resource Management Programs 43 4. SURVEY OF AUSTRALIAN INDUSTRY PERFORMANCE 4.1 Smallgoods Plant 46 4.2 -
Sales@Coldchoicefoods
www.coldchoicefoods.co.uk Coldchoicefoods Ltd [email protected] 0161 223 9157 Sliced Bacon Frozen Sausage Brecondale Sliced Back Bacon each 16s IQF Blakemans Supreme Saus each Sliced Catering Bacon 2kg each 32s IQF Blakemans Supreme Saus each Chefs Choice Sliced Back Bacon each 4s IQF Blakemans Supreme Sausa each Bacon Coldchoice Supertrim 2kg each 8s IQF Blakemans Supreme Sausa each Bacon Rib Free Coldchoice each IQF Value Sausage 8 each Smoked Sl Back Bacon 5lb each CCF Frozen Pork Sausage 8s each Smoked Sl Streaky Bacon 5lb each IQF Cooked Pork 8 each Smoked Prime Bacon 2.27kg each 8s IQF Cumberland Sausage each Stirchley Supertrim Bacon 2kg each IQF Country Park Sausage 8 each Sliced Streaky Bacon 5lb each Cumberland Ring 20x227g each Taylors Sl Back Bacon 2kg each Midland IQF Sausage 8s Case Prime Sliced Back Bacon 2kg each Orchard Farm Pork Sausage 8s each Dry Cure Sliced Back 2kg each Smoked Dry Cure Sliced Back 2k each Fresh Sausage Chipolata Pork & Beef each Fresh Pork Chipolata 6lb each BACON RETAIL PACK Chipolata Traditional Pork Fre each 8oz Gammon Steak PKT x5 each Cumberland Sausage Meat x454gr 300g Dry Cure Back Bacon each Fresh Thin Pork & Chille 6lb each 350g Prime Back Bacon each Fresh Thick Pork & Apple 6lb each 350g Prime Smoked Back Bacon each Fresh Thick Pork & Black Puddi each Fresh Thick Cumberland 6lb each Fresh Thick Pork & Chille 6lb each CURED PRODUCTS Fresh Thick Garlic Sausage 6lb each Shanks each Fresh Thick Lincolshire 6lb each Red Net Coverter Gammon kg Fresh Thick Old English 6lb each Danish -
Gluten Free Products
The following products have been reviewed for the possible presence/absence of gluten. The guidelines used to make this determination are in accordance with the FDA's definition of the term 'gluten' as outlined in the final rule that permit the voluntary use of the claim 'gluten-free'. This list is accurate as of January 2017. This list will be updated periodically. If there are any questions as to the presence or absence of gluten, please contact the T. Marzetti Company. Item # Pack Size Product Description Gluten Free? (Y/N) Marzetti Slaw Dressing - Gallons 80000 4/1 gal. Slaw Dressing Y 80010 4/1 gal. Katherine's Kitchen Creamy Coleslaw Dr. (Salad Dressing Base) Y Marzetti French Dressing - Gallons 80020 4/1 gal. French Dressing Y 80022 4/1 gal. Katherine's Kitchen French Dressing Y 80040 4/1 gal. California French Dressing N 80051 4/1 gal. Honey French Dressing Y Marzetti Italian Dressing - Gallons 80032 4/1 gal. Golden Italian Dressing Y 80034 4/1 gal. Katherine's Kitchen Italian Dressing Y 80035 4/1 gal. Non-Separating Italian Dressing Y 80046 4/1 gal. Creamy Italian Dressing Y 80506 4/1 gal. Olde Venice Italian Dressing Y 85753 4/1 gal. Classic Italian Dressing Y Marzetti Ranch Dressing - Gallons 80060 4/1 gal. Buttermilk Ranch Dressing Y 80077 4/1 gal. Ranch Dressing (No MSG) Y 83796 4/1 gal. Homestyle Ranch Dressing Y 80504 4/1 gal. Garden Harvest Ranch Y 83397 4/1 gal. Katherine's Kitchen Creamy Ranch Dressing Y 80505 4/1 gal. -
Changing with the Times
BICKLEIGH MILL – CHANGING WITH THE TIMES Bickleigh Mill was built in the late 18th century and was milling corn until the devastating floods of the 1960’s. Corn from surrounding farms was raised into the corn loft and then ground. The mill workings and water wheel are still on display. In 1973 the Mill, Bickleigh Farm and its land underwent a major change when it became the Devonshire Centre with crafts, a working farm and the mill. Today the farm is privately owned but Bickleigh Mill maintains its attraction as one of the most idyllic settings in the country. In the same year that Bickleigh Mill opened today’s co-owner began his career at Hotel School that trained him in the craft of cuisine. Today the Bistro offers a menu which provides a choice of both traditional and innovative homemade dishes. Our policy has always been to provide freshly cooked food using locally sourced ingredients wherever possible. Our meats come from local farms, our fresh fish from the South West and our fruit and vegetables are delivered daily from our Mid Devon merchants. We believe that buying local produce not only supports the local economy but also The Mill and its customers by providing the freshest produce available. BICKLEIGH BREAKFAST Served Monday to Saturday from 10am to 11.45am Full Bickleigh Breakfast £9.95 2 Rashers of Bacon, Devon Pork Sausage, Fried Egg, Black Pudding, Tomato, Mushrooms, Hash Browns and Baked Beans Vegetarian Full Bickleigh Breakfast £8.95 Vegetarian Sausage, Hash Browns, Beans, Tomato, Mushrooms, Fried Egg, Granary Toast Vegan -
Cajun Spiced Tilapia with Remoulade
IN YOUR BOX 1 Cauliflower Head 1 Resealable Gallon-Size Plastic Bag 1 Celery Stalk 2 Green Onions 1 Lemon 2 Tilapia Fillets 3 Tbsp. Cajun Seasoning 5 ½ fl. oz. Tomato Juice 1 ½ oz. Thousand Island Dressing ½ oz. Capers NUTRITION per serving 30g carbohydrates 17g fat 40g protein 1604mg sodium | low-calorie, low-carb, gluten-free, dairy-free, shellfish-free, nut-free Calories Prep & Cook Time Cook Within Difficulty Spice Level IN YOUR KITCHEN 395 35-45 min. 3 days Easy Mild Olive Oil Salt Pepper Medium Pot STAFF PICK Large Non-Stick Pan Cajun Spiced Tilapia with Remoulade Small Bowl with cauliflower “jambalaya” www.homechef.com/3417 BEFORE YOU COOK • Take a minute to read through the recipe before you start–we promise it will be time well spent! • Thoroughly rinse produce and pat dry WHILE YOU COOK 1 2 3 • Salt refers to kosher salt in this recipe–it has bigger grains and is easier to pinch than table Prepare the Ingredients Begin the “Jambalaya” Continue the “Jambalaya” salt, allowing more control over Remove leaves from cauliflower head, core, and cut Place medium pot over medium heat. Add 2 tsp. Add cauliflower, half the remaining Cajun season- flavor. If using regular table salt, reduce measured amounts into bite-sized florets. Place cauliflower in provided olive oil, celery, and white portions of green onions ing, and tomato juice to pot and cook 14-16 minutes, by half. resealable bag and pound with a medium pot until it to hot pot and cook 4-6 minutes, stirring occa- stirring occasionally, or until cauliflower is tender and • Heads Up! Cajun seasoning resembles coarse pieces.