DOCSLIB.ORG

PUB DATE (80] NOTE 562P. EDRS PRICE MF02/PC23 Plus Postage

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
PUB DATE (80] NOTE 562P. EDRS PRICE MF02/PC23 Plus Postage DOCUMENT RESUME ED 203 028 CE 029 034 TITLE Foods and Nutrition Curriculum Guide for Junior High, Secondary, and Adult Vocational Home Economics Programs. Bulletin 1595. INSTITUTION Louisiana State Dept. of Education, Baton Rouge. Div. of Vocational Education. PUB DATE (80] NOTE 562p. EDRS PRICE MF02/PC23 Plus Postage. DESCRIPTORS Adult Vocational Education: Behavioral Objectives: Consumer Education: Continuing Education: Curriculum Guides: *Food Service: *Foods Instruction: Home Economics: *Nutrition Instruction: *Occupational Home Economics: Resource units: Safety; Sanitation: Secondary Education: Vocational Education IDENTIFIEES Louisiana ABSTRACT This comprehensive curriculum guide for junior high through adult levels presents foods and nutrition as they relate to quality living, career orientation, and occupational training. The first section is a conceptual outline of core material in foods and nutrition. Five instructional levels are I(grades 7-9), II (9-10), III (10-111, IV (11-121, and V (12-adult). Levels at which each concept is taught are indicated as well as location of the concepts in the units by page number. Nine concepts are included: nutrition, consumer practices, meal planning, kitchen equipment,sanitation and safety, management, food preparation, food preservation, and food related occupations. Resource units follow. Materials in five units for the five levels include overall and behavioral objectives, unit outline, and detailed outline incorporating behavioral objectives and learning and evaluation experiences. Guides for seven semester courses follow the same format. The next section contains five mini-units or modules for adult education. Concepts, behavioral objectives, and learning experiences are identified. The final section is a guide for promoting and teaching occupational food service to grade 11-12 home economics students or out- of- s :hool youth and adults. Appendixes, amounting to approximately one-third of the guide, include (1) teaching suggestions: (21 puzzles, games, and display ideas: (31 laboratory suggestions: (4)test items: and (51 bibliography and resources. (YLB1 *********************************************************************** Reproductions supplied by EDRS are the best that can be made from the original document. *********************************************************************** DEPARTMENT OF PUBLIC EDUCATION STATE OF LOUISIANA cc O Ore\ (NJ O Bulletin 1595 LiJ FOODS AND NUTRITION CURRICULUM GUIDE for Junior High, Secondary,and Adult Vocational Home EconomicsPrograms Issued by Section Division of VocationalEducation, Home Economics N. J. Stafford, Jr. Assistant Superintendent J. Kelly Nix State Superintendent U.S. DEPARTMENT OF HEALTH. "PERMISSION TO REPRODUCE THIS EDUCATION II WELFARE MATERIAL HAS BEEN GRANTED P NATIONAL INSTITUTE OF EDUCATION THIS DOCUMENT HAS BEEN REPRO. DUCED EXACTLY AS RECEIVED FROM THE PERSON OR ORGANIZATION ORIGIN- S. Earl. ATING IT POINTS OF VIEW OR OPINIONS STATED DO NOT NECES, REPRE SENT OFFICIAL NATIONAL aTITUTE OF TO THE EDUCATIONAL RESOURCES EDUCATION POSITION OR P,L.CY INFORMATION CENTER (ERIC)." EQUAL OPPORTUNITY STATEMENT In compliance with Title VI, Title IX and Section 504 of the Rehabilitation Act of 1973 this Educational Agency upholds the following policy: This is an Equal Opportunity Institution and is dedicated to a policy of non-discrimination in employment or train- ing. Qualified students, applicants or employees will not be excluded from any course or activity because of age, race, creed, color, sex. religion, national origin, or qualified handicap. All students have equal rights to counseling and training. This public document was published ata cost of $4.87 per copy by the Vocational Curriculum Development & Research Center, Natchitoches, LA 71457, under special exception by Division of Administration. This material was printed in accordance with the standards for printing by state agencies established pursuant to R. S. 43:31. TABLE OF CONTENTS Page FOREWORD iv ACKNOWLEDGEMENTS v RATIONALE vii HOW TO USE THIS GUIDE ix CONCEPTUAL OUTLINE OF CORE MATERIALS INFOODS AND NUTRITION Concept I. Nutrition 4 Concept II. Consumer Practices 6 Concept III. Meal Planning 9 Concept IV. Kitchen Equipment 11 Concept V. Sanitation and Safety 12 14 Concept VI. Management 14 Concept VII. Food Preparation Concept VIII. Food Preservation 27 Concept IX. Food Related Occupations 28 RESOURCE UNITS FOR CONSUMER ANDHOMEMAKING 31 Level I Level II 57 87 Level III 129 Level IV 153 Level V Semester Courses Beginning Foods and Nutrition 169 Advanced Foods and Nutrition 174 Foods and Nutrition Units WithinOther Semester Courses Child Development 179 Consumer Education and FamilyRe si 'nships 181 182 Gourmet Cookery Housing and Equipment 184 Adult Education Cake Decorating 191 Creative Cookery 193 196 Food Preservation 198 Nutrition Time, Energy, and Money 202 Occupational Food Service Food Service -- PreparatoryLevel I 208 222 Food Service --Preparatory/Cooperative Level II Cooperative Food Service -- Level 226 Page APPENDIX A -- Teaching Suggestions Suggestions for Teaching 235 Suggestions for Effective Use of Laboratory Period 236 Suggested Basic Equipment for Kitchen Unit 240 APPENDIX B -- Puzzles, Games, and Display Ideas Outstanding Kitchen Award 243 Finding a Job in Food Service 244 Nutrition Scramble 245 Food Group Bingo 246 Metric Gummy Directions 247 Crossword Puzzles 248 Display Board Ideas 250 APPENDIX C -- Laboratory Suggestions Rules for Laboratory 259 Lab Plan Sheet 260 Post Reaction Sheet 261 APPENDIX D -- Test Items Concept I. Nutrition 265 Concept II. Consumer Practices 270 Concept III. Meal Planning and Service 273 Concept IV. Kitchen Equipment 278 Concept V. Sanitation and Safety 283 Concept VI. Management 285 Concept VII. Food Preparation 287 Concept VIII. Food Preservation 311 Concept IX. Food Related Occupations 312 APPENDIX E Taxonomy of Educational Objectives 317 Definition of Terms 322 Louisiana Adopted Textbooks 323 BIBLIOGRAPHY AND RESOURCES 327 FOREWORD This Curriculum Guide for Foods and Nutrition is an important step toward the development and/or revision of several subject area guides for use in the vocational home economics programs in Louisiana. Since this guide was developed by selected teachers,I am confident that it will be practical and helpful in structuring individual school programs that will more effectively meet the needs of youth, adults, families, and communities, as well as provide methods of accountability. The State Department of Education extends gratitude Lnd appreciation to Dr. Daisy H. Daniels, Teacher Educator of Vocational Home Economics Education at Northeast Louisiana University, who served as project director, and to each person who contributed to the development of this guide. J. Kelly x, Superintendent Department of Education iv ACKNOWLEDGMENTS This Curriculum Guide for Foods and Nutrition is a result of a two-year project funded by the Division of Vocational Education, State Department of Education. Teams of selected in-service teachers worked at summer workshops in 1979 and 1980 in cooperation with the Department of Home Economics at Northeast Louisiana University in developing this guide. Appreciation is expressed to the State Superintendent of Education, J. Kelly Nix, and Dr. Rosalie Bivin, Section Chief, Vocational Home Economics Education, and Dr. Virginia Crossno, former Section Chief, who was instrumental in initiating this statewide curriculum project. Acknowledgments are extended to Dr. Ann Kapp, Head, Department of Home Economics, Northeast Louisiana University, who supported the pro- ject and to Dr. Daisy Daniels, Teacher Educator, who served as project director. Grateful appreciation is expressed to the following vocational home economics teachers who worked untiringly on the project. Marguerite Anderson Ouachita Junior High, Monroe Elaine Coyle Graduate Student, Monroe Margaret Dosher Gilbert High School, Gilbert Sylvia Edmonds Edna Karr Junior High School, New Orleans Lilly Glascock holden High School, Holden Mary Beth Greeson Campti High School, Campti Andrea Heckford Lee Junior High School, Monroe Dot Johnson Neville High School, Monroe Margaret Leaphart Jefferson Junior High School, Monroe Marilyn Loftin Delhi High School, Delhi Dolly Martin Delta High School, Mer Rouge Jerrene Martin Epps High School, Epps Hazel Montgomery Ouachita Parish High School, Monroe Deborah Ramsey Iota High School, Iota Gail Rector Ward III High School, Winnsboro Diane Russell Bastrop High School, Bastrop Sammie Saulsbury West Monroe High School, West Monroe Dianne Seaman Lakeside High School, Lake Village, Arkansas Emmagene Thorne Wossman High School, Monroe Rita Walters Pearl Watson Junior High School, Lake Charles Evelyn Webb Newellton High School, Newellton Kathryn Webb Robeline High School, Robeline Bernadell White Lawtell High School, Lawtell June Young Graduate Student, Wisner A very special thanks goes to the dedicated home economics education majors, Vicki Price, Anita Ernst, Ramona Lee, and Janice Eames, who provided excellent assistance in organizing, editing, and typing this guide. Finally, grateful appreciation is expressed to thosemany persons who served as consultants, tested the curriculum materials, andgave valuable suggestions for this project. N. J. Stafford, Jr., Ed. D. Assistant Superintendent Division of Vocational Education vi RATIONALE Providing food for the individual and family has become more complex as scientific and technological advances have affected societal changes.
Load more

Recommended publications
  • Banquet Menus ______
    BANQUET MENUS ________________ Breakfast/Brunch ________________ Located in the Clubhouse at the Presidio Golf Course In the Heart of San Francisco ________________ 415/561-4661 ext. 207 300 Finley Road, San Francisco, CA 94129 Breakfast at The Presidio Presidio Box Breakfast Ham & Cheese Breakfast Burrito or Sandwich, Seasonal Fresh Fruit, Assorted bottled Juices, Coffee & an Assortment of Teas. $12.50 per person Continental Breakfast Buffet Assorted Breakfast Pastries, Seasonal Fresh Fruit, Freshly Squeezed Orange Juice, Apple Juice, Coffee & an Assortment of Teas $12.00 per person Bagel Breakfast Buffet Assorted Bagels & Smears, Seasonal Fresh Fruit, Freshly Squeezed Orange Juice, Coffee & an Assortment of Teas. $14.00 per person Smoked Salmon with Tomatoes & Onions - Additional $4.00 per person The Classic Breakfast Buffet Select One Scrambled Eggs with Cheddar Cheese & Chives ~ or ~ Buttermilk Pancakes with Maple Syrup ~ or ~ 24 Hour French Toast Sourdough baguette soaked in sweetened cream & eggs overnight, served with Chef’s whipped cream, maple syrup, fresh berries Applewood Smoked Bacon and Adele’s Chicken Apple Sausage Roasted Breakfast Potatoes, Toast and Seasonal Fresh Fruit Freshly Squeezed Orange Juice, Coffee & an Assortment of Teas $18.00 per person for one option $22.00 per person for two options $26.00 per person for three options Prices are subject to 8.75% Sales Tax & 21% Service Charge Presidio Brunch Buffet Smoked Salmon Frittata ~ or ~ Scrambled Eggs with Cheddar Cheese & Chives and Buttermilk Pancakes ~ or ~ 24
    [Show full text]
  • Copyrighted Material
    09_573837 ch05.qxd 12/14/04 11:17 PM Page 85 5 Family-Friendly Dining In the gastronomic universe, New revolving showcase of whipped York has a fair number of star-quality cream–topped desserts. A number of restaurants, but are they worth it if trendy retro coffee shops have opened you’re eating out with your kids? in recent years, adding upscale parent- Fuhgeddaboudit. Le Bernardin and pleasing food to the traditional menu Nobu be damned—what I look for of burgers, omelets, and grilled cheese these days is a restaurant that’s noisy sandwiches. and casual, where the service is rela- I’m not a big fan of eating at side- tively speedy, and where the menu walk tables—I’d rather get away from includes at least one or two items from traffic and exhaust—but as soon as the my kids’ major food groups: chicken weather warms up, many families opt fingers, burgers, pasta, pancakes, and for restaurants with sidewalk seating. pizza, any or all of which could come The open-air arrangement minimizes with a side of fries. You can find your child’s noise, provides endless plenty of such restaurants in New distraction, and makes messes less York, and they won’t cost you an arm important (there’s always a pigeon or and a leg. two around to peck up dropped DINING OUT WITH YOUR KIDS french fries after you’ve cleared off). You know a restaurant welcomes kids Knowing how many Manhattan when they’ve printed up a place mat restaurants don’t work for smaller chil- for young customers to color and dren, for the most part I’ve tried to when you get to keep the crayons steer you towards those that do, you’re given to color it with.
    [Show full text]
  • B a R M a S a • S Ag E • J U L I a N S E R R a N O
    BAR MASA • SAGE • JULIAN SERRANO • PRESS KIT • AMERICAN FISH • SIRIO RISTORANTE JEAN GEORGES STEAKHOUSE • UNION • BLOSSOM • LEMONGRASS • JEAN PHILIPPE PÂTISSERIE WORLD–CLASS DINING ABOUNDS AT ARIA RESORT & CASINO Masayoshi Takayama, Shawn McClain, Michael Mina, Julian Serrano, Jean-Georges Vongerichten, Sirio Maccioni, The Light Group and Jean-Philippe Maury Bring Award-Winning Tastes to Luxurious Resort at CityCenter High-voltage gaming, palatial accommodations and The Spanish restaurant, Julian Serrano, marks another lively walkway to Crystals, CityCenter’s stunning retail and expressive architecture comprise only the amuse bouche of exciting culinary debut – award-winning Chef Serrano’s entertainment district. ARIA Resort & Casino’s refined living. The eco-minded first professional exploration of his native cuisine. The hotel in the heart of CityCenter, Las Vegas has assembled new restaurant reveres and reinvents classic Spanish fare Celebrated Chicagoan Shawn McClain brings his distinctive a cadre of the country’s top chefs and restaurateurs, as it with both traditional and innovative tapas, seafood, paella style to an all-new audience with Sage. The restaurant’s carves out its niche as a world-class dining destination. and more. Designed around multiple menus, the restaurant spirited New American menu laced with strong Mediterranean Desert newcomers Masa Takayama and Shawn subtexts showcases the chef’s culinary verve as it McClain join the Las Vegas culinary buzz, while embraces the seasonal plentitude of neighboring top tastemakers already pivotal to its legendary California and the Pacific coast. Just-picked reinvention unleash their latest wisdom. Shored produce, artisanal meats and sustainable seafood up by a 5,000-label-strong wine collection and converge in a sophisticated space designed by an animated cocktail program, ARIA’s tally of Jacques Garcia Decoration.
    [Show full text]
  • Winter 2017/2018 Lunch Menu
    WINTER 2017/2018 LUNCH MENU PASTA POMODORO (VE) 4.50 / 6.00 Cherry tomatoes, onions & fresh basil SLOW COOKED BOLOGNESE 4.50 / 6.00 Rich tomato sauce with beef, carrots, herbs, red wine & bay leaf COCO’S CARBONARA (P) 4.50 / 6.00 Pancetta, chestnut mushrooms & crème fraîche GARDEN PESTO (V) 4.50 / 6.00 Basil, pine nuts, mature Italian cheese & olive oil PURE MUSHROOM (V) 4.50 / 6.00 Portobello, chestnut & porcini mushrooms with crème fraîche CHICKEN PESTO 5.00 / 6.50 Garden pesto, roast chicken & rocket MIDI / GRANDE LET US KNOW IF YOU’D LIKE ANY CHILLI FLAKES & CHEESE ON THE SIDE (IT’S ON US). WE CAN ALSO OFFER GLUTEN FREE FUSILLI PASTA (+0.90) OVEN BAKED HOMEMADE LASAGNE 5.25 Layers of Coco’s Bolognese, béchamel, mozzarella & lasagne sheets, crisped up in the oven CHORIZO MAC & CHEESE (P) 4.95 Macaroni with a creamy béchamel & chorizo sauce, topped with melted mature Italian cheese TRUFFLE MAC & CHEESE 4.95 Macaroni with a creamy béchamel sauce & truffle oil, topped with melted mature Italian cheese SALAD BOXES BAGUETTES, SANDWICHES & WRAPS THE CHICKEN PESTO POWER SALAD (P) (GF) 4.95 Chicken breast, Coco’s garden pesto, bacon, cherry tomatoes, mature SOURDOUGH BAGUETTES Italian cheese, piquillo peppers, toasted pine nuts & a balsamic dressing ROAST CHICKEN PESTO BAGUETTE 3.90 Our famous chicken pesto served in a sourdough baguette with THE PROTEIN SUPERBOX (GF) 5.40 fresh rocket & shavings of mature Italian cheese Smoked salmon, avocado, free range egg, omega seeds, tenderstem broccoli & a tartare dressing CHICKEN MILANESE BAGUETTE 3.40
    [Show full text]
  • Vegetarian Delights [For Jakarta Java Kini May 2014 Edition]
    Vegetarian Delights [for Jakarta Java Kini May 2014 edition] Few know that Indonesia is actually a vegetarian haven. Read on to find out more about the nation’s tastiest and healthiest delicacies. I have never understood those who did not like eating vegetables. When I was just a kid, I would be very confused whenever I watched adults encourage children on American TV shows to eat their veggies. I am not a vegetarian, but I have always loved eating my vegetables; they were always cooked so deliciously! It was not until I lived in the States, where my dose of vegetables could only come from bland boiled vegetables or raw leafy salads, that I understood why children would not prefer to eat healthily. Although with time I eventually adjusted to eating a healthy yet zesty salad, I would still take my tasty terong balado any day. Thus, I have listed a few of my favorite Indonesian vegetarian dishes. Vegetarians, I hope my choices do not disappoint! Let us begin with a local favorite – gado gado, an Indonesian salad of boiled vegetables and eggs topped with a tasty nut sauce. What makes gado gado different from Western style salads, however, is that there is more sauce than vegetable, meaning that each vegetable would be well coated with the nutty topping. Vegetables may include string beans, tempeh, potatoes, corn and cabbage. Gado gado is definitely worth a try, as it is practically an Indonesian staple. It is a dish that you can find in almost any vendor, whether that be a fancy restaurant or a hawker stall on the side of the road.
    [Show full text]
  • 2016-CATERING-MENU.Pdf
    New CATERING MENU 2015.qxd:Layout 1 23/04/2015 10:57 Page 1 Conlons ... Our family looking after your family since 1984 Dessert Menu All desserts are homemade Terms & Conditions N Serves 12 - 14 Portions €27.00 Prices include delivery and collection within 15km radius. A small delivery charge may apply Fresh Strawberry, Mandarin Fresh Fruit Pavlova outside this area. Kiwi, Pear or Peach N All prices include crockery, cutlery and serviettes. Fresh Strawberry, Lemon, Cheesecake N Conlon’s Mandarin, Bailey’s Cream All prices are per person. Catering Menu or Malteaser N All buffets include a selection of fresh breads. N Fresh Cream Gateau’s Strawberry, Black Cherry, Catering Staff can be provided at an extra cost. Mandarin, Bailey’s Cream N Tea & Coffee can also be provided in flasks at €12.00 Chocolate Fudge Gateau each. Flasks serve approximately 15 cups. N Profiteroles with Chocolate Sauce Discount available for larger groups. N Minimum number of 10 persons per dish. Fresh Fruit Salad N This menu is a sample of what we can offer. Banoffi Pie Bananas and butterscotch We can tailor our menu to suit any tastes. on a biscuit base with fresh N cream All prices are inclusive of V.A.T. Dessert Medley 3 mini desserts €6.50 per person Apple Pie (Serves 6-8) €6.00 Lemon Meringue Pie (Serves 8-10) €20.00 Quality Home Cooked Foods Conlon’s Food Hall Ltd. 14 Church Street, Dundalk. Call: 042-9338846 or 9351297 Long Walk Shopping Centre, Dundalk. Call: 042-9338685 Avenue Centre, Avenue Road, Dundalk Call: 042-9331551 Email: [email protected] Fax: 042-9338171 www.conlonsfoodhall.ie New CATERING MENU 2015.qxd:Layout 1 23/04/2015 10:57 Page 2 Cold Buffet Price per person Hot Buffet €8.50 Price per person Finger Food Price per person Home Baked Honey Roast Ham Chicken Fillet with Mushroom in Finger Food Selection Cream & White Wine Sauce Home Cooked Boiled Ham Selection of Sandwiches Mini Sausage Rolls Breast of Chicken Curry Chicken goujons Spicy B.B.Q.
    [Show full text]
  • Time out Table for Two London
    Time Out Table For Two London Unsoundable Daniel unfixes: he alibis his arias parsimoniously and soakingly. Augusto is airworthy and postdates verbally while phenological Garv drinks and reconstruct. Wendel endued his Alexander reduplicated pesteringly, but globose Zeb never mumblings so squalidly. Two gift box, topped with time table Your friends from The Black Penny. And yes, after this, you will be on a promise. Shipped directly to my time out table two gift box back towards the calculations. Go on a sensory journey every Thursday evening in YOPO with live musical performances. Avery Row, right in the heart of Mayfair. Kick back and amazing time out table for two gift box depot offers hundreds of their cards out on a box is required field is a thing just a basket. The TLS protocol is designed to provide three essential services to all applications running above it: encryption, authentication, and data integrity. The Melting Pot Restaurants, Inc. Islington with time out table for two london bakeries before entering your comment. Incredible Italian food with a modern twist and gorgeous wine pairings. Desserts are traditional British puds, plus a drinks trolley does the rounds. Head here to watch the sunset and indulge in some of the poshest bar snacks the city has to offer. This experience is for two people. Rules for pubs, restaurants and other venues will remain the same under whichever tier they find themselves in at the time. The dishes are adventurous and absolutely scrumptious. Map Patara Thai restaurant in Belgravia, London Bangkok Soho. The extra latency and computational costs of the full TLS handshake impose a serious performance penalty on all applications that require secure communication.
    [Show full text]
  • 8 Essential Nyonya Recipes You Must Learn So That Everybody Would Think You Came from a Fine Family
    T H E F I E R C E A U N T Y ' S E - B O O K S E R I E S 8 Essential Nyonya Recipes You Must Learn So that everybody would think you came from a fine family T R A D I T I O N A L M A L A Y S I A N C U L I N A R Y E X P E R T N A Z L I N A H U S S I N Content Who is a "Nyonya"? 3 Essential Nyonya Food Ingredients 4 Penang Achar 5 Sambal Belachan 6 Nasi Ulam 7 Chicken Curry Kapitan 8 Ikan Sumbat Belakang 9 Asam Pedas Ikan 10 Prawn Otak-Otak 12 Kerabu Ikan Masin 15 Copyright & Contact Info 16 Who is a "Nyonya"? A "Nyonya" is the wife of a "Baba", a Chinese immigrant who settled in the British Straits Settlement States namely of Penang, Malacca & Singapore from the 19th century and he took local wives who were then dubbed as "Nyonyas" from Malay, Burmese, or Thai descents. The name supposedly came from the Malay word "nona" meaning a young lady. Their descendants are called Peranakan Baba and Nyonya. A Nyonya, being the matriarch of the family, wielded an iron rule in the kitchen. She was always immaculately dressed, and properly turned out, even when she was busy chopping ingredients. She had a meticulous way of working, very particular about how to slice and dice things, and hey, do not even think of doubting her judgement, for she had a laser- sharp tongue that would cut you so thin that you would not even feel the pain when you slowly die.
    [Show full text]
  • Hot Buffet Menus – Build Your Own Hot Items Served Hot in Chafing Dishes
    Hot Buffet Menus – Build Your Own Hot Items served hot in Chafing Dishes. Salads and Desserts are Served Room Temperature. 10 guests minimum applies. All prices are per guests, unless otherwise noted. HST is additional. Some items require 48 hours notice. All Hot Buffets Menus Come with Your Choice Of: 1 Entrée + 1 Salad + 1 Side + Fruit Salad OR 2 Small Chocolate Chip Cookies OR 1 Entrée + 2 Salads + Fruit Salad OR 2 Small Chocolate Chip Cookies CHICKEN $17.95 Greek chicken souvlaki, tzatziki or roasted red pepper feta dip BBQ chicken, fit apple cider sticky BBQ sauce, fresh herbs Fit chicken parmesan, mozzarella, tomato sauce and basil Sweet and sour chicken and vegetable stir-fry, sliced green onions, sesame and cilantro Peanut chicken satays, peanut dipping sauce, cilantro, grilled limes Tequila lime chicken taco and all the fixings (guacamole $1.25 extra) FISH | SEAFOOD $18.95 Atlantic salmon fillet, fried capers, lemon butter white wine sauce Mediterranean tilapia, tomato-olive salsa Thai basil cashew shrimp and vegetable stir-fry, sliced green onions and basil Green Thai coconut curry poached white fish, chopped Thai basil, yogurt drizzle and grilled limes Citrus seared Cajun shrimp taco and all the fixings (guacamole $1.25 extra) PORK $16.95 Grilled German sausages, sauerkraut, and trio of mustard's (sweet, spicy and yellow) Sausage puttanesca, Italian tomato sauce, capers, olives and parsley BEEF (Market $) Beef tenderloin and vegetable kebabs (2), rosemary olive oil ($23.95) Soy-sherry beef and vegetable stir-fry, chunky coconut
    [Show full text]
  • Cooking in Europe, 1650-1850
    cooking in EUROPE, 1650–1850 Recent Titles in The Greenwood Press “Daily Life Through History” Series Along the Mississippi George S. Pabis Immigrant America, 1820–1870 James M. Bergquist Pre-Columbian Native America Clarissa W. Confer Post-Cold War Stephen A. Bourque The New Testament James W. Ermatinger The Hellenistic Age: From Alexander to Cleopatra James Allan Evans Imperial Russia Greta Bucher The Greenwood Encyclopedia of Daily Life in America, Four Volumes Randall M. Miller, general editor Civilians in Wartime Twentieth-Century Europe Nicholas Atkin, Editor Ancient Egyptians, Revised Edition Bob Brier and Hoyt Hobbs Civilians in Wartime Latin America: From the Wars of Independence to the Central American Civil Wars Pedro Santoni, editor Science and Technology in Modern European Life Guillaume de Syon COOKING IN EUROPE, 1650–1850 Ivan Day The Greenwood Press “Daily Life Through History” Series Cooking Up History Kenneth Albala, Series Editor Greenwood Press Westport, Connecticut • London Library of Congress Cataloging-in-Publication Data Day, Ivan. Cooking in Europe, 1650 –1850 / Ivan Day. p. cm. — (The Greenwood Press “Daily life through history” series. Cooking up history, ISSN 1080 – 4749) Includes bibliographical references and index. ISBN 978– 0 –313– 34624 – 8 (alk. paper) 1. Cookery, European — History. I. Title. TX723.5.A1D388 2009 641.594 — dc22 2008029724 British Library Cataloguing in Publication Data is available. Copyright © 2009 by Ivan Day All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2008029724 ISBN: 978–0 – 313–34624–8 ISSN: 1080–4749 First published in 2009 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc.
    [Show full text]
  • Conlons CATERING MENU 2021
    Conlons ... Our family looking after your family since 1984 Light Bites Price per person Terms & Conditions N Selection of Sandwiches: Prices include delivery and collection within Variety of fillings Ham, Turkey, Chicken, Roast Beef, Salad etc. 15km radius. A small delivery charge may apply 1 round per person €3.50 outside this area or for orders under a minimum value. Platter serves 10-12 persons €25.00 N All prices include crockery, cutlery and serviettes. N AFTERNOON TEA BOX €25.00 All prices are per person. Conlon’s Selection of sandwiches, wraps, mini cakes N and selection of fresh fruit. Serves 4-5 people. All buffets include a selection of fresh breads. Catering Menu N Catering Staff can be provided at an extra cost. Homemade Soup & Sandwiches €5.95 N Country Vegetable, Tomato & Basil, Tea & Coffee can also be provided in flasks at €15.00 More soups available, please ask for details. each. Flasks serve approximately 15-20 cups. N Tea/Coffee and Sandwiches €4.95 Discount available for larger groups (approx 100 Tea/Coffee and Pastries €4.50 persons or more). N Tea/Coffee and Biscuits €3.50 Minimum number of 10 persons per dish. N This menu is a sample of what we can offer. We can tailor our menu to suit any tastes. Special dietary requirements can be catered for. Dessert Menu All desserts are homemade N All our food is home cooked and prepared in our Church Street store. Serves 12 - 14 Portions €30.00 N All prices are inclusive of V.A.T. Fresh Fruit Filled Pavlova Fresh Strawberries, Mandarin , Kiwi, Pear or Peach Cheesecake Fresh Strawberry, Lemon, Mandarin, Bailey’s Cream or Malteaser Fresh Cream Gateaux Strawberry, Black Cherry, Mandarin, Bailey’s Cream Cheeky Chocolate Fudge Gateau Quality Home Cooked Foods Profiteroles smothered in Chocolate Sauce We can cater any event ..
    [Show full text]
  • Breakfast Menu's – Hot & Cold
    Grenfell Catering 19 Grenfell Cres Unit 9 Ottawa ON K2G 0G3 [email protected] 613-723-2215 Breakfast Menu’s – Hot & Cold Cold Breakfast #1 ▪ Platter of baked goods ▪ muffins, croissants, pastries, ▪ butter Cold Breakfast #2 ▪ Platter of mixed bagels ▪ cream cheese ▪ sliced tomatoes with olive oil, salt & pepper ▪ Sliced smoked salmon (add on $6.95 pp) Hot Breakfast #1 ▪ Scrambled eggs (real cracked eggs) or mini omelet bites ▪ Bacon ▪ Sausages ▪ Home fries, ketchup ▪ Croissants ▪ Butter Hot Breakfast #2 ▪ Banana Pancakes or French toast ▪ Warm maple syrup ▪ butter ▪ Chopped strawberries, ▪ Bacon, ▪ Sausages ▪ Home fries, ▪ ketchup Page 1 Grenfell Catering 19 Grenfell Cres Unit 9 Ottawa ON K2G 0G3 [email protected] 613-723-2215 Breakfast add on goods ▪ Fruit platters $3.95 pp ▪ Whole fruit basket $2.50 pp ▪ Hardboiled eggs $2.00 pp ▪ Mini Yogurts $1.75 pp ▪ Build own parfaits $5.50 pp berries, yogurt, granola ▪ Smoked salmon $6.95 pp ▪ Biscotti $4.00 pp ▪ Cubed cheese $4.25 pp ▪ Atlantic Salmon $15.00 pp Beverages Bottles of orange, fruit, apple, water $2 pp Chocolate and regular milk) $2.50 pp Coffee Tea & fixings $3.50 pp Page 2 Grenfell Catering 19 Grenfell Cres Unit 9 Ottawa ON K2G 0G3 [email protected] 613-723-2215 Sandwich lunch options #1 Deluxe Ciabatta & brioche sandwiches or wraps With Meat, Salads and Dairy fillings and matching condiments Pickles & olives Carrots Celery & dip Sundried tomato pasta salad (other salads available) Or Soup of the day Cubed cheese Dessert platter #2 Bagel sandwiches with
    [Show full text]