DOCSLIB.ORG

The Anglo American School of Sofia School Meal Menu - Middle School and Older Prepared by Liberty Food Services

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Anglo American School of Sofia School Meal Menu - Middle School and Older Prepared by Liberty Food Services THE ANGLO AMERICAN SCHOOL OF SOFIA SCHOOL MEAL MENU - MIDDLE SCHOOL AND OLDER PREPARED BY LIBERTY FOOD SERVICES Week 1 MONDAY 01 June gr/pc BGN TUESDAY 02 June gr/pc BGN WEDNESDAY 03 June gr/pc BGN THURSDAY 04 June gr/pc BGN FRIDAY 05 June gr/pc BGN SOUP Pork soup 300 2.10 Spinach soup 300 1.90 Chicken soup 300 2.10 Red lentil soup 300 1.90 Fresh tomato soup with basil 300 1.90 Roasted eggplant with tomato and SALAD 1 150 1.90 Tomatoes with mozzarella and pesto 150 2.00 Fresh spinach salad 150 2.00 Shopska salad 150 1.90 Snow white salad 150 1.90 cheese Cucumbers with dill, cheese and Carrots and apples salad with dried SALAD 2 150 1.90 Eastern Hummus with crudites 150 1.90 Roasted sweet peppers salad 150 1.90 Tuna salad 150 2.10 150 1.90 olives fruits VEGETARIAN DISH Pasta with tomato sauce 300 3.30 Potato Gratin 300 3.30 Vegetarian chili with steamed rice 300 3.30 Zucchini with curry 300 3.30 Stuffed peppers with rice 300 3.30 MAIN DISH WITH MEAT Chicken with peas and carrots 300 4.30 Pork steak with garnish 300 4.60 Salmon Trout with mashed potatoes 300 Chicken with potatoes 300 4.30 Vegetarian Pizza 2.50 Crispy chicken fillet with mashed Two types of pizza MAIN DISH WITH MEAT 2 Meatloaf with garnish(pork) 300 4.40 Beef with potatoes and basil 300 4.70 300 4.50 Hot Dog with garnish (pork) 300 4.00 2.50 potatoes (with ham and with smoked fillet) DESSERT Fruit salad with yogurt and bio honney 1.90 Tiramisu 1.90 Chocolate Brownie 1.90 FRUIT Seasonal fruits 1.00 Seasonal fruits 1.00 Seasonal fruits 1.00 Seasonal fruits 1.00 Seasonal fruits 1.00 Week 2 MONDAY 08 June gr/pc BGN TUESDAY 09 June gr/pc BGN WEDNESDAY 10 June gr/pc BGN THURSDAY 11 June gr/pc BGN FRIDAY 12 June gr/pc BGN Soup of lentil, sweet potato and SOUP Tarator 300 1.70 Meatballs soup (pork) 300 2.10 300 1.90 Bean soup 300 1.90 Chicken soup 300 2.10 coconut milk SALAD 1 Traditional green salad 150 1.90 Colorfull salad 150 1.90 Fresh salad with avocado 150 2.10 Spinach, celery, yogurt and walnuts 150 2.10 Fresh salads and brie cheese 150 2.10 Tomatoes, cucumbers, olives and red SALAD 2 Stuffed cucumbers with puree 150 1.90 Cabbage and carrots salad 150 1.90 Spanish salad 150 1.90 Tomatoes and cucumbers salad 150 1.90 150 1.90 onion VEGETARIAN DISH Zucchini gratin 300 3.30 Spinach fritters with yogurt sauce 300 3.30 Quinoa with vegetables 300 3.30 Mushrooms with rice 300 3.30 Vegetarian Enchilada 300 3.30 100% Beef Burger with potato MAIN DISH WITH MEAT Pastitsio Bolognese (beef) 300 4.70 Beef Stroganoff with steamed rice 300 4.70 Fish N Chips 300 300 4.70 Pizza Margarita 2.50 crudites Oven baked meatballs with garnish MAIN DISH WITH MEAT 2 Chicken wings with garnish 300 4.40 Chicken with mozzarela and basil 300 4.60 300 4.40 Piza with ham and cheese 2.50 (pork) DESSERT Yogurt with bio honey 1.40 Biscuit Cake 1.90 Crème Caramel 1.90 FRUIT Seasonal fruits 1.00 Seasonal fruits 1.00 Seasonal Fruit 1.00 Seasonal fruits 1.00 Seasonal fruits 1.00 Week 3 MONDAY 15 June gr/pc BGN TUESDAY 16 June gr/pc BGN WEDNESDAY 17 June gr/pc BGN THURSDAY 18 June gr/pc BGN FRIDAY 19 June SOUP Boiled beef soup 300 2.10 Tarator 300 1.70 Soup with celery and vegetables 300 1.90 Potato and leek soup 300 1.90 Fresh salads with radishes, onion and Marinated roasted vegetables with Crudites salad SALAD 1 150 1.90 150 2.00 Cucumbers with cheese 150 1.90 150 1.90 cucumbers tomatoes salad (peppers, cucumebrs, carrots ) SALAD 2 Tomatoes and cucumbers salad 150 1.90 Roasted zucchini with yogurt sauce 150 1.90 Shepherd`s salad 150 1.90 Assorted salad 150 1.90 Stuffed pepper with three types of VEGETARIAN DISH Potato fritters with yogurt sauce 300 3.30 Lentil stew 300 3.30 300 3.30 Italian vegetarian risotto 300 3.30 PD DAY cheese MAIN DISH WITH MEAT Tagliatele Carbonara (pork) 300 4.60 Roasted pork fillet with potato wedges 300 4.60 Wrap with chicken and vegetables 300 4.60 Pizza Day 2.50 Grilled marinated chicken with MAIN DISH WITH MEAT 2 Chicken with rice 300 4.30 300 4.40 Grilled Perch fillet with garnish (fish) 300 garnish DESSERT Pancake with chocolate and banana 1.90 Roasted Apple 1.90 Chocolate Muffin 1.90 FRUIT Seasonal fruits 1.00 Seasonal fruits 1.00 Seasonal fruits 1.00 Seasonal fruits 1.00 Recommended Menu of the Day: Soup or Salad + Main Course + Dessert = 7.20 BGN When changing the Main Course to the Vegetrian selection = 6.20 BGN On Pizza Day the Indndivudal Dishes are charged (as the combination comes out below the Recommended day Menu price).
Load more

Recommended publications
  • Tropical Fruit Salad, in Juice Product Information SKU 14941 Brand Ambrosia Pack Size 6A10 Country of Origin Thailand
    PRODUCT SPECIFICATIONS FORM January 2018 Tropical Fruit Salad, in Juice Product Information SKU 14941 Brand Ambrosia Pack Size 6A10 Country of Origin Thailand Packaging Specifications Net weight per unit 105 oz Drained weight per unit 64 oz Net weight per case 40 lbs Gross weight per case 45 lbs Case Dimensions (LxWxH) 18.75 x 12.5 x 7.0 TiHi 7 x 8 Case Cube 0.93 Product UPC 0 46274 14941 0 Case GTIN 600 46274 14941 2 Primary: tin Packaging Material Secondary: carton Physical Properties Cut tidbit style Grade standard Packing Media juice broken fruit, blemished or bruised Tolerances for Defects* peel of fruit, core, seeds, or other organic matter 0% non-organic foreign material Preservation Method retort *tolerance must meet all federal standards Sensory Properties - Organoleptic tidbit style fruit cocktail of variety pinapple, red Appearance papaya, yellow papaya, and guava Color to each its own, color should not bleed Aroma characteristic, no off odors Flavor characteristic, no off flavors Microbiological Properties Value Method Is this a LACF? YES Product exempt from microbiological testing under the regulation of 21 CFR 113 Chemical Properties Value pH Brix Ingredient Distribution Ingredient Name % Breakdown pineapple (50% +/-7%), red papaya (25% +/-5%), yellow papaya (15% +/-2%), guava (10% +/-4%), pineapple juice, citric acid Total: 100.00% * values subject to variance Nutrition Facts Per 100g (unrounded) Calories (Kcal) 60 Calories from Fat (Kcal) 0 Total Fat (g) 0 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0 Sodium (mg)
    [Show full text]
  • Olivera Grbić Cuisine
    SerbianOlivera Grbić Cuisine Translated from Serbian by: Vladimir D. Janković ALL TRADITIONAL PLATES Belgrade, 2012. dereta Olivera Grbić SERBIAN CUISINE Translated from Serbian by Vladimir D. Janković Original title Srpska kuhinja Editor-in-Chief: Dijana Dereta Edited by: Aleksandar Šurbatović Artistic and Graphic Design: Goran Grbić ISBN 978-86-7346-861-7 Print run: 1000 copies Belgrade, 2012. Published / Printed / Marketed by: Grafički atelje DERETA Vladimira Rolovića 94a, 11030, Belgrade e-mail: [email protected] Phone / Fax: 381 11 23 99 077; 23 99 078 www.dereta.rs © Grafički Atelje Dereta DERETA Bookstores Knez Mihailova 46, Belgrade; phone: +381 11 30 33 503; 26 27 934 Dostojevskog 7, Banovo Brdo, Belgrade, phone: 381 30 58 707; 35 56 445 CONTENTS INTRODUCTION 9 COLD APPETIZERS 11 NISH STYLE ASPIC 12 STERLET ASPIC 13 BEAN ASPIC 15 HOOPLA (URNEBES) SALAD 16 SOUPS AND BROTHS 19 PICKLED PEPPERS STUFFED WITH CHEESE AND KAYMAK 17 DOCK BROTH 21 LEEK AND CHICKEN BROTH 23 SOUR LAMB SOUP 22 POTATO BROTH 25 PEA BROTH 26 BEAN BROTH 27 BEEF SOUP 29 VEAL BROTH 31 DRIED MEAT SOUP 30 HOT APPETIZERS 35 FISH SOUP 33 FRITTERS 36 TSITSVARA 37 CORNBREAD 39 POLENTA WITH CHEESE 40 MANTLES 41 POTATO DOUGHNUT 43 MEAT PIE 44 GIBANITZA 45 SPINACH PIE 47 SCRAMBLED EGGS WITH CHEESE & ROASTED PEPPERS 48 SCRAMBLED EGGS WITH CRACKLINGS 49 SAUERKRAUT PIE 51 POTATOES WITH CHEESE 52 CHEESE STUFFED PEPPERS 53 BREADED FRIED PEPPERS 55 CORN FLOUR PANCAKE 56 UZICE STYLE PUFF PASTRIES 57 MEATLESS DISHES 61 LARD MUFFINS 59 LENTILS WITH RICE 62 BACHELOR STEW 63 BAKED
    [Show full text]
  • Shopska Salad 3.79 Lv Shepherd's Salad 4.99 Lv Carrots with Lemon
    Shopska Salad 300 g 3.79 lv Shepherd’s Salad 350 g 4.99 lv Carrots with Lemon 300 g 2.99 lv Tomatoes and Fresh Cheese 350 g 3.79 lv Mixed Salad 350 g 3.79 lv Greek Salad 350 g 4.79 lv Fresh Green Salad 300 g 3.79 lv Cabbage and Carrot 300 g 2.99 lv Yogurt & Cucumbers 250 g 3.19 lv Roasted Peppers with Garlic 250 g 3.79 lv Yogurt, Roasted Peppers with Cheese 250 g 3.79 lv Caesar Salad 350 g 6.79 lv Banski Starets 100 g 4.19 lv Lukanka 100 g 4.19 lv Jerked Meat 100 g 4.19 lv «Elena» Fillet 100 g 5.79 lv White Cheese 100 g 2.19 lv Yellow Cheese 100 g 2.79 lv Shopski Style White Cheese 300 g 4.69 lv Stewed Potatoes with Cheese 350 g 5.99 lv Chicken Bites with Mushrooms & Yellow Cheese 300 g 6.99 lv Breaded Yellow Cheese 250 g 5.59 lv Giblets Wedges 300 g 5.79 lv Chicken Liver with Butter 300 g 5.79 lv Chicken Wings 350 g 6.19 lv Breaded Bites White Cheese 250 g 4.79 lv Yellow Cheese 250 g 5.59 lv Chicken Meat 250 g 6.19 lv «Banski Starets» with Garlic 250 g 7.19 lv French Fries 250 g 2.79 lv French Fries with Cheese 300 g 3.39 lv Sautéed Potatoes 350 g 3.19 lv Country Style Potatoes 250 g 3.19 lv Risotto with Vegetables 300 g 4.59 lv Mish Mash 300 g 5.79 lv Chicken Soup 300 g 2.49 lv Tripe Soup 300 g 2.99 lv Bean Soup 300 g 1.99 lv Cold Yogurt Soup 300 g 1.99 lv Beef Soup 300 g 3.79 lv «Pirinski» Pork 400 g 9.89 lv Vienna Style Cutlet 400 g 9.89 lv Pork Kavarma 350 g 8.89 lv Pig’s Foot 100 g 2.79 lv Pork Liver with Butter 300 g 4.99 lv Beef Tongue with Butter 300 g 11.79 lv Pork Loin with Vegetables on Sath 800 g 19.89 lv Combined Sach 800
    [Show full text]
  • Panzanella Salad
    Panzanella Salad Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the Serves 6 bread with a little oil and grill it for a few minutes on each side or until it develops Prep Time: minutes grill marks and its nice and crusty. Cook Time: minutes 2) As soon as it comes out of the oven, rub Ingredients the garlic clove all over it and then cut the __4 Slices of Stale Crusty Italian Bread, bread in one inch pieces, set aside. preferably from a ciabatta loaf __1 Red Bell Pepper, seeded and cut into 1 3) In a large bowl, add all your chopped inch pieces veggies, the grilled bread chunks, oregano, __1 Cucumber, peeled, seeded and cut into 1 and basil, season everything with salt and pepper and drizzle over the inch pieces oil and vinegar. __1 Small Red Onion, peeled and cut into 1 inch pieces 4) Toss everything together well to make sure the oil and vinegar is __4 Ripe Tomatoes, quartered coating the veggies and the bread nicely. __1 Clove of Garlic, peeled but not chopped __4 Tbsp of Extra Virgin Olive Oil 5) You can serve it right away but let it sit in the fridge for about an hour __2 Tbsp of Balsamic Vinegar before you serve it so that all the flavors can penetrate the bread. __Salt and Pepper, to taste __Pinch of Dried Oregano __About ½ cup of Fresh Basil Leaves Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!.
    [Show full text]
  • September 2020 C L O S
    Semcac Senior Nutrition La Crescent September 2020 Meals are subject to change MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 Pork Steak –w-Dressing Meat Lasagna Veg Beef Barley Soup Kielbasa Asparagus Tossed Salad,Garlic Brd Crackers Alt: Baked Fish/Tartar S Cinnamon Applesauce Orange Slices Beef or Egg Salad Sand. Baked Potato/Sr Cream Cookie or Bar Moon Cake 5 Cp Fruit Salad/Brownie Carrots *Diab Fruit *Diab Banana *Diab: Cookie or Bar Fresh Banana LABOR DAY 7 8 9 10 11 Spaghetti w Meat Sauce BBQ Pork Loin Hawaiian Chicken/Rice Pilaf Baked Fish/Tartar Sc Toss Salad/Dressing Baked Potato/Sour Cream Green Beans C L O S E D Alt: Ground Beef Patty Garlic Brd, Cott. Cheese Calico Beans Orange Slice Potatoes & Carrots Oatmeal Choc Chip Bar Dessert – Grapes Rocky Road Pudding Mandarin Orange Delite *Diab Cookie *Diab: Fruit Cup *Diab: Mandarin Orange 14 15 16 17 18 Hamburger w/ Trimmings Hot Turkey Sand/Gravy New England Boil Dinner Chef’sSalad - Ham Veg. Lasagne/Garlic Brd Roadside Potatoes Mashed Potatoes/Beets Alt: Grnd Beef Patty/Veg Dressing Toss Salad/Fruit Salad Baked Beans w/ Apple Pumpkin Bar Seafoam Salad Alt: Chicken Breast Cookie Fresh Fruit *Diab Fruit Cup Pistachio Cake Hawaiian Cake *Diab Cookie *Diab: Angel Food Cake *Diab: Mixed Fruit Cup 21 22 23 24 25 Chicken Chili/Corn Brd Swiss Steak/Gravy Chicken Broccoli Bake Baked Ham/Sweet Potato Rib Patty Cottage Cheese/Peach Mashed Potatoes Cranberry Salad/Muffin Alt: Chicken Breast Alt: Baked Fish/Tartar S Walnut Dream Bar Corn Snickerdoodle Brownie Green Bean Casserole Fancy AuGratin Potato *Diab: Mix Fruit Cup Fruit Cup *Diab: Fruit Cup Lemon Pie Whole Kernel Corn *Diab: French Apple Pie Fresh Orange 28 29 30 La Crescent: Roast Beef Hamburger Veg Soup Cheese Ham Strata Pick up or Mashed Potato,Gravy Egg Salad Sand Orange Juice Broccoli/Cauliflower Banana Mixed Fruit Cup delivery Pear/Grape Cup Flavored Ice Cream Muffin (507) 895-6585 *Diab:Vanilla Ice Cream Alternate on Menu = Diner’s Choice ‘OR’ on Menu = Site Staff Choice based on diner preference .
    [Show full text]
  • Hotel Crowne Plaza Belgrade ****
    Hotel Crowne Plaza Belgrade **** COLD APPETIZERS SOUPS Selection of local cheeses (goat cheese, two types of Beef soup with homemade noodles 490,00 cow cheese, kaymak, plum jam and almonds) 730,00 Creamy and spicy potato soup 490,00 Mixed green salad with pumpkin seeds, balsamic Creamy pumpkin potage 490,00 vinegar pearls, parmesan cheese and cherry tomatoes 790,00 Welcome to Serbia (kulen salami, beef prosciutto, Levačka salami, Mangalica prosciutto, chilli peppers, tomato, urnebes MAIN COURSES salad and bacon mousse) 960,00 Ćevapčići in kajmak sauce with roasted peppers, spicy Wasabi crusted beef carpaccio served with hazelnuts potatoes and sautéed shallots 1230,00 and beetroot sorbet 1320,00 Traditional Serbian burger with spicy foam and Traditional steak tartar per recipe from year 1983 winter salad 1290,00 1520,00 Chicken with cheddar puree and winter dressing Pumpkin seed crusted tuna with wild garlic pesto, 1320,00 homemade tomato sauce and thyme aioli 1550,00 Taste of Serbia (grilled veal meatballs, grilled pork tenderloin, sausage and pork neck) 1340,00 HOT APPETIZERS Roasted duck with pea & carrot puree served with goji berry & elderberry dressing 2090,00 Beef cheek tortellini served with horseradish foam 750,00 Chicken for two prepared in Mibrasa oven and served with rustic potatoes and mixed green salad with Wild mushroom risotto with truffle foam and grilled oregano 2350,00 oyster mushrooms 950,00 Dry-aged rib-eye steak with arugula, Dijon mustard Calamari with tomato and pepper sauce and fennel and grilled
    [Show full text]
  • APPETIZERS Vegetables, Fresh Herbs and Spices
    SOUPS (servedwithbreadsticks) RED LENTIL SOUP cup 4 red lentils prepared with seasonal bowl 5 APPETIZERS vegetables, fresh herbs and spices. S L CHILI CON CARNE cup 5 HUMMUS 5.5 7 made with ground beef,beans, herbs bowl 7 a blend of chickpeas flavored with tahini, garlic, lemon juice and spices and chili peppers topped with shredded topped with roasted peppers, served with bread sticks . cheese. add bacon or sucuk $1.50 S L CACIK 4 6 plain yogurt, blended with chopped cucumbers, garlic, fresh dill and spices, served with bread sticks. (servedwithbreadsticks) LAHMACUN & CHEESE PIDE SAMPLER 8 SALADS 2 thin Turkish pizza prepared with ground lamb & beef , vegetables Add Salmon $5 , Shrimp $5 , Grilled Chicken $4 , and 1 pide (Turkish pita) with cheese, served with tomatoes and lettuce. Meatballs $4 , Chicken tenders $4 , feta cheese $3 , S L goat cheese $3 KISIR 5.5 7 a blend of cracked wheat, fresh herbs, tomatoes, spices tossed with our : salad dressing choice signature Mediterranean dressing, served with bread sticks. The Bridge dressing (signature), Mediterranean dressing S L (signature), ranch, fat free ranch, blue cheese, fat free BABAGANNOUSH 6 8 raspberry vinaigrette, raspberry vinaigrette, Greek dressing, mashed roasted eggplant with tahini sauce,yogurt,garlic & herbs, extra virgin olive oil and vinegar,extra virgin olive oil, topped with olives,roasted red peppers & parsley served with bread balsamic vinaigrette sticks. SHEPHERD SALAD 8.5 THE BRIDGE APPETIZER SAMPLER 14 tomatoes, cucumbers, red onion, parsley, green pepper, a combination of babagannoush, kısır,hummus, cacık served with olives and avocados, served with our signature bread sticks.
    [Show full text]
  • 5 a Day Month Recipes
    Fruit and Veggie Recipes Out of This Whirled Shake Preparation Time: 5 minutes Makes 2 servings (½ cup fruit per person) ½ banana, peeled and sliced 1 cup unsweetened frozen berries (strawberries, blueberries, and/or blackberries) ½ cup low fat (1%) milk or soft tofu ½ cup 100% orange juice • Place all ingredients in a blender container. Cover tightly. • Blend until smooth. If mixture is too thick, add ½ cup cold water and blend again. • Pour into 2 glasses and serve. Nutrients per serving made with low fat milk and blueberries: 120 calories, 1g fat, 0g saturated fat, 0g trans fat, 5mg cholesterol, 40mg sodium, 26g carbohydrate, 3g dietary fiber, 3g protein. Diabetic Exchanges: 2 fruit. This set of recipes was originally developed by the Network for a Healthy California and has been adapted by the New Hampshire Fruit and Vegetable Program in collaboration with the Centers for Disease Control and Prevention (CDC) to meet the Fruits & Veggies—More Matters® recipe criteria. NH DHHS y DPHS y Fruit and Vegetable Program y 603-271-4830 y www.dhhs.nh.gov/DHHS/NHP/fruitsandveggies y Jan 2008 y Page 1 of 10 Oprah’s Outtasight Salad Makes 4 servings (½ cup fruits and vegetables per person) Preparation Time: 20 minutes Salad 2 cups salad greens of your choice 1 cup chopped vegetables of your choice (tomatoes, cucumbers, carrots, green beans) 1 cup fresh orange segments or canned* pineapple chunks, drained (canned fruit packed in 100% fruit juice) ¼ cup Dynamite Dressing 2 tablespoons raisins or dried cranberries 2 tablespoons chopped nuts, any kind *canned fruit packed in 100% fruit juice.
    [Show full text]
  • Hilton Istanbul Bomonti Hotel & Conference Center
    Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant,
    [Show full text]
  • Prep Ared F Ood S Ca T Al Og
    PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available.
    [Show full text]
  • Salads, Vegetables, and Desserts
    Salads, Vegetables, and Desserts Tips for Preparing Vegetables Canned Veggies: • Drain off liquid, unless going in a stew or soup. Season with small amount of chicken, beef or ham base or bouillon. • Season with onions sautéed in fat-free Italian dressing in iron skillet, and add veggies. • Use small amount of brown sugar or orange or pineapple juice in carrots. • Season with salsa, mushrooms or wine. Frozen Veggies: • Steam with low sodium Greek or Cajun seasoning. • Sauté Brussels sprouts in iron skillet with small amount of low sodium liquid seasoning (for example Dale’s seasoning) or low salt seasoning and small amount water. • Keep small amount of broccoli or cauliflower thawed and add to salad. Also works well with English peas. • Toss most frozen veggies into any casserole, stew or soup. • Cook spinach, drain, add small amount of low sodium liquid seasoning, low-fat Velveeta-type of cheese and bread crumbs. Fresh Veggies: • Cook many veggies on the grill outside or use an indoor grill. You can grill several different types of vegetables such as onions, peppers, sweet potatoes, eggplants, yellow and zucchini squash, halved Brussels sprouts, tomatoes, mushrooms, broccoli or carrots. If making kabobs for the grill, some firmer vegetables, such as carrots and Brussels sprouts, may need to be precooked slightly softer texture. • Steam in microwave with few drops of water and use low sodium seasoning. Cover well to cook. Make extra to use in salads later. • Broil tomatoes, broccoli, cabbage quarters, onion, peppers and squash in oven with fat-free Italian dressing. Cut through thickest part of the vegetable so all will be ready at same time.
    [Show full text]
  • A Good Soil Ecosystem
    1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in INTRODUCTION TO FOODS Topic Objective: At the end of the topic student will be able to understand: Standard specification Lot Mark or Batch Code Presentation Instruction for Use Place of Origin Business Name and Address Storage Conditions Date Tagging Ingredients Name Food Choices and Sensory Characteristics Federal-level regulation Definition/Overview: Agricultural economics originally applied the principles of economics to the production of crops and livestock a discipline known as agronomics. Agronomics was a branch of economics that specifically dealt with land usage. It focused on maximizing the yield of crops while maintainingWWW.BSSVE.IN a good soil ecosystem. Throughout the 20th century the discipline expanded and the current scope of the discipline is much broader. Agricultural economics today includes a variety of applied areas, having considerable overlap with conventional economics. Economics is the study of resource allocation under scarcity. Agronomics, or the application of economic methods to optimizing the decisions made by agricultural producers, grew to prominence around the turn of the 20th century. The field of agricultural economics can be traced out to works on land economics. Henry C. Taylor was the greatest contributor with the establishment of the Department of Agricultural Economics at Wisconsin. Another contributor, Theodore Schultz was among the first to examine development economics as a problem related directly to agriculture. Schultz was also instrumental in establishing econometrics as a tool for use in analyzing agricultural economics empirically; he noted in www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in his landmark 1956 article that agricultural supply analysis is rooted in "shifting sand", implying that it was and is simply not being done correctly.
    [Show full text]