The British Isles
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Next Pncs Meeting March 2,2002
Volume 4 Number 2 Spring 2002 NEXT PNCS MEETING MARCH 2, 2002 On March 2, 2002, we will meet at 11:00 a.m. at the Olympia LDS Church at 1116 Yew Ave. NE. We will be given a tour of the Family History Center and a presentation by Connie Bailey on "How to Do Effective Family Research." Directions to the church: From the North: Take exit 105-B off 1-5. Plum Ave. will take you into Olympia. 4th St. will be a light. Turn Right on the one-way street. Go thru the first light, stay in the left lane, and turn left on the next street (Puget). Cross the one-way street coming into Olympia. Go 4 blocks to Yew St. The church is on your left. , From the South: Take. exit 105. Turn left and follow the above directions on Plum Ave. The Why and Ways of the Happy St Piran Day!!! Corni.sh Di.alect Piran was born in Ireland where he is said to have by Joy Stevenson performed many miracles such as raising from the dead Dialect sayings are interesting, and soldiers slain in battle and hounds killed whilst hunting wild above all facetious, often going completely over boar and deer. The kings of Ireland (of which there were the head of many people. In complaining to a many - kings ruled over areas and not countries) were not friend about the weather I was told, "Tiz awnly a impressed and maybe just a little jealous. They condemned bit av Crofthandy dry drizzle." Well I know Piran to be thrown into the sea. -
Spotted Dick Pudding UNIT: 12 X 130G SSP: £9.95
Spotted Dick Pudding UNIT: 12 x 130g SSP: £9.95 Description Lightly Spiced Pudding Sponge, enriched with juicy Raisins. 12 Individual Puddings. OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Spotted Dick Pudding UNIT: 12 x 130g SSP: £9.95 Allergen Information Cereal Milk Eggs Peanuts Nuts Crustaceans Mustard Fish Lupin Sesame Celery Soya Molluscs SO2 Specifications Nutrition Allergens Dietary Information Typical Values Per 100g/ml Contains Cereal Yes Suitable for Vegetarians Yes 1227 kJ Contains Gluten - Suitable for Vegans No Energy 291 kcal Contains Milk Yes Suitable for Sufferers of No Fat 9.2 g Contains Eggs Yes Lactose Intolerance - of which saturates 3.5 g Contains Peanuts May Contain Suitable for Coeliacs No Carbohydrates 48.6 g Contains Nuts May Contain Approved for a Halal Diet No - of which sugars 25.7 g Contains Crustaceans No Approved for a Kosher Diet No Fibre 1.5 g Contains Mustard No Protein 3.5 g Contains Fish No Salt 0.9 g Contains Lupin No Contains Sesame No Contains Celery No Contains Soya No Contains Molluscs No Contains Sulphur Dioxide No OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Ingredients Directions for Use Storage Instructions WHEAT Flour (with Calcium Carbonate, Iron, COOKING INSTRUCTIONS: Re-heat from DO NOT REFREEZE ONCE DEFROSTED. Niacin, Thiamin), Water, Sugar, Raisins frozen. Remove film. Place container in STORE AT -18°C OR COLDER. (10.5%) (Raisins, Sunflower Oil), Margarine microwave. Heat on FULL power. 800W for [Palm Oil, Rapeseed Oil, Water, Emulsifier approximately 1 minute 30 seconds, 1100W - (E471)], Suet [Palm Oil, WHEAT Flour (with 1 minute, 1800W - 35-40 seconds. -
Desserts and Cocktails
Craft Cocktails Desserts Crème Brulee ~Oooo la la $ 11.00 Metro-Madame $ 15. Our traditional French recipe with free-range eggs Gracie’s Personal Choice! - Luksosowa Potato caramelized raw sugar top Vodka with a splash of freshly squeeze pink Ripe Berries caramelized on top + $ 3. grapefruit and splash of cranberry served up Warm Sticky Toffee Pudding –$ 12.5 Blonde Ambition $ 15. aka ~ Spotted Dick A British tradition consisting Our Original House Martini of a very moist sponge cake, made with finely Half Stoli and half Blonde Lillet shaken like a chopped dates, soaked in a brandy toffee sauce James Bond Martini ~ a large twist of orange rind served warm in a pool of crème Anglaise Spring Herbal Concoction $ 16. Coconut Lime Tart $ 12.50 Our own, organic Anise Hyssop muddled with From the island of Montserrat -a wet bottom style, fresh lime ~ shaken with your choice made with key limes & grated sweet coconut baked VODKA or GIN, a splash of hibiscus syrup in a light pastry crust & fresh ruby grapefruit Old Hippy Carrot Cake $ 12. Lychee Martini $ 16. Moist and delicious & healthful recipe from the Exotic Lychee fruit shaken up with ruby grapefruit frosted with whipped honey & cream cheese and vodka, a hint of lime & Cointreau & a splash of (contains walnuts) sparkling wine - Up with lychee garnish Apple Pie $ 9.5 with Granny Smith Apples rich in Cinnamon & Moscow Mule $ 14. baked to a golden brown crust caramel drizzle Light and refreshing ½ lime macerated A la Mode ~ add Ice Cream + $ 3. Topped with ice ~ Vodka & Ginger Beer Cherries Alaska ~ $ 12.5 Served in a traditional Copper Mug Dark sweet Bing Cherries sautéed in their own Blood Orange Margarita $ 16.5 juices with a hint of lemon citrus to “pop” the Freshly blood orange juice with a hint of lime rich natural flavor ~ French vanilla ice cream - and Cointreau topped with freshly beaten meringue ~ Baked to golden brown perfection POM TM Margarita $ 14. -
Zur Vollversion 3 1 Tells Her All About ( Typical Emma Is on Holiday in England
Lesespurlandkarte British food VORSCHAU Denise Sarrach: Lesespurgeschichten Englisch Landeskunde 5–7 Lesespurgeschichten Englisch Sarrach: Denise Verlag Auer © zur Vollversion3 1 Lesespurgeschichte British food British food Emma is on holiday in England. Her aunt Stacey tells her all about typical (typisch) British food. To get to know what Emma learns about British food, start at number 1. 1 This is what British people eat for breakfast: small sausages. We eat them with baked beans (weiße Bohnen mit Tomatensoße). Can you find them? 2 The English word for your German ‘Chips’ is crisps. This is not fish ’n’ chips. 3 This is shortbread. Some say it’s only a biscuit (Keks), but I think it’s more than that. Another food we like is black pudding. 4 Chicken Tikka Masala is an Indian dish (Speise). Indian culture and food are very popular in England. We love this dish. 5 That’s scrambled eggs, correct. They’re great! The most famous thing we eat for lunch is fish ’n’ chips. 6 We might eat toast on Sundays, but I said Sunday roast, not toast. 7 These are beans as well, but they’re jellybeans. They’re sweets. We don’t eat them for breakfast. 8 This is a chocolate egg. Very good for Easter (Ostern), but not typically British. 9 This is tea, but it’s not black tea. Other kinds of tea are not very familiar (bekannt) here. 10 Sunday roast is a very traditional meal. It’s meat (Fleisch) and vegetables (Gemüse). Another tradition is our black tea for teatime. 11 Yes, thisVORSCHAU is black pudding. -
Next Meeting: MARCH 3, 2018 First Presbyterian Church, 412 W
Next Meeting: MARCH 3, 2018 First Presbyterian Church, 412 W. Pioneer Avenue, Puyallup, WA 98371 S Spring 2018 Editor: Alene Reaugh The fall meeting was well attended by a more than 20 people including several newly discovered Cornish joining us for the first time. Our Spring Meeting to celebrate St. Piran’s day will be: March 3, 2018. We will put together a nominating committee and discuss the election to be held at our Annual Meeting in July. We will also ask for volunteers to at- tend and represent the Cornish at the Celtic Highland Games held throughout the summer. The games will be in Belfair, Enumclaw, Portland, Salem, Eugene, McMinnville (replacing the Newport Games). Many of us have done this and found it a lot of fun. People stop at the booth with the question, Am I Cornish? And it goes from there. We have met many Cornish and other people who LOVE Cornwall. I have met many people since joining this group. July 2018, we will be celebrating our 20th year as The Pacific Northwest Cornish Socie- ty, a group formed to promote our heritage, history, culture, and genealogy to discover just what it means to be Cornish and who our ancestors were. We are planning a big Anniversary Celebration and hope that we can interest past members and welcome all the newly discovered Cornish. So please put the date JULY 21, 2018 on your cal- endar and join us at Fort Borst Park for a fun party to include balloons and cake, Celtic entertainment, memories, photos of founding members and past events PLUS a lot of good food. -
We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
Wedding Meal
AT LINSKILL Wedding Meal STARTERS Soup Choice plus Warm Crusty Roll Luxury Prawn Cocktail Garlic Mushrooms on Seasoned Toast Pate Choice with Red Onion Chutney and Toasted Baguette Spring Rolls with Asian Coleslaw and Dip MAINS Served Buffet Style Choice of Meats Served with Potatoes and Vegetables Classic Chicken Chasseur Sirloin Beef Bourguignon Slow Cooked Lamb and Rosemary One Pot Creamy Pork and Mushroom Casserole Cod and Chorizo Stew Roasted Mediterranean Vegetable Crumble DESSERTS Raspberry Panna Cotta Sticky Toffee Pudding Salted Caramel Cheesecake Banoffee Cream Pie Chocolate Praline Profiteroles Apple and Gooseberry Crumble £15.95 PER HEAD AT LINSKILL Wedding Menu CANAPES Smoked Salmon Blinis with Crème Fraiche and Dill Cheese Scone with Parma Ham and Stilton Mini Tomato Basil and Feta Cheese Tarts Thai Rice Crackers with Oriental Coleslaw Chilli Beef Nachos with Sour Cream and Jalapenos Garlic Mushroom Tarts with Melted Parmesan 3 PER PERSON £4.50 ADD EXTRA CANAPES FOR £1.25 EACH PER PERSON AT LINSKILL Buffet Menu SANDWICH SELECTION Scotch Eggs Pork Pies Plate Pies Deep Filled Quiche Sausage Rolls Chicken Goujons Mini Pizzas Onion Bhajis Crisps, Pickles, Cheese Cocktail Sausages Chicken Satay Spring Rolls BUFFET A CHOOSE 8 ITEMS FOR £4.50 BUFFET B CHOOSE 10 ITEMS FOR £5.50 BUFFET C ALL ABOVE ITEMS FOR £6.50 ADD ANY OF THE FOLLOWING HOT OPTIONS FOR 50P PER HEAD Roast Potatoes, Thick Cut Chips or Potato Wedges AT LINSKILL Hot Fork Buffet Chilli Con Carne Shepherds/Cottage Pie Chicken Tikka Masala/Korma/Thai Sweet and Sour King -
BREAKFAST MENUS Continental Buffet Breakfast Freshly Baked Mini
BREAKFAST MENUS Continental Buffet Breakfast Freshly baked mini Bridor pastries, 100% butter croissants, mini fruit scones or cranberry and pecan scones with preserves and sweet muffins Contains: ①(WHEAT)③⑥⑦⑧ (ALMOND, PECAN, HAZELNUT) Seasonal fruit platters with Glenilen yoghurt and crunchy granola Contains: ① (OATS, BARLEY, RYE) ⑦⑧ (WALNUT, ALMOND) Freshly brewed tea and coffee to include a variety of herbal and fruit infused teas Contains: No Allergens Keeling’s fresh pressed orange juice and carafes of mint and cucumber water Contains: No Allergens Networking grab and go breakfast Seasonal fresh whole fruit and selection of fruit juices Contains: No Allergens Freshly brewed premium coffee, hot chocolate and a variety of traditional, herbal and fruit infused tea Contains: ⑦ Assorted Danish pastries, muffins, fruit bread and savoury filled croissants Contains: ①(WHEAT)③⑥⑦⑧ (ALMOND, PECAN, HAZELNUT) Macadamia and white chocolate chip cookies Contains: ①(WHEAT)③⑥⑦⑧(MACADAMIA) Little pots of vanilla yoghurt and bircher muesli Contains: ① (OATS, BARLEY, RYE) ⑦⑧ (WALNUT, ALMOND) Blended smoothie of mango, pineapple, banana, and passionfruit Contains: No Allergens Selection of tapas meats and smoked cheese Contains: ⑦⑫ Additional Items Mini smoked streaky bacon butty, Ballymaloe relish Contains: ①(WHEAT)③⑦⑩ Gourmet sausage and black pudding roll Contains: ① (WHEAT, OATS) ③⑦⑫ Pancetta, spring onion and asparagus frittata Contains: ③ Scrambled free range eggs and avocado smash brioche Contains: ①(WHEAT)③⑦ Full Irish Buffet Dry cured bacon, Loughnane’s -
F&B Production Campus Preparation Questionnaire
F&B PRODUCTION CAMPUS PREPARATION QUESTIONNAIRE 1. Name 10 heavy and 10 light equipments and mentioning the use of each. Equipments used in Grade Manger. 2. Name 5 great personalities of ancient times and recent years related to food production in the Hospitality Industry. 3. What are the different types of kitchen knives? State the parts of a knife. 4. List the different types of fuel used in the kitchen. 5. Name at least 10 different spices used in the kitchen. 6. Name 10 different cereals and pulses. 7. What is the difference between fats and oil? Name different fats and oils used in the kitchen. What is margarine and what are its constituents? 8. What is texture? What are the different types of textures? 9. Name 10 continental herbs commonly used in the kitchen. 10. Name 5 fruits tinder a) Tropical, b) Stone. c) Berries d) Citrus e) Dried f) Melons 11. Name 5 types of salad greens / lettuce commonly used. 12. Name 5 fruit vegetables. 13. Name 10 continental vegetables used commonly in the kitchen. What are the rules for cooking green vegetables, strong aromatic vegetables, starchy vegetables, cereals and protein rich products? 14. Describe the classical kitchen brigade of both 5 star Continental & Indian hotel. 15. State the different methods of cooking with examples. 16. State different cuts of vegetables with dimensions. 17. Answer the following questions in details: 18. Define stuffing, Explain different types of stuffing. 19. Name the different types of stock used in the kitchen. State 10 golden rules for making good stock. Describe the process and duration in making the stocks. -
Christmas Day Lunch Menu 2018 £75.00 Per Person £35.00 Children Under 12
Christmas Day Lunch Menu 2018 £75.00 per person £35.00 Children Under 12 Christmas Day Lunch Menu 1.30pm arrival for 2.00pm sitting Welcome Cava and Christmas Crackers on arrival (Childrens Non Alcoholic Champagne available) Chefs Amuse Bouche To Start Roast Sweet Potato & Carrot Soup - Cumin, Crème Fraiche, Homemade Crusty Bread Smoked Salmon & Goats Cheese Roulade - with Lemon and Chive, Beetroot Carpaccio Chicken Liver and Brandy Pate - Warm Ciabatta, Red Onion Marmalade Mushroom Crostini - with Parmesan Oil (Truffle oil option for Vegan) Mains Traditional Roast Turkey - Turkey Sausage in Blankets, Sage & Onion Stuffing, Red Wine and Rosemary Jus, served with Goose Fat Roast Potaoes, Mulled Wine Braised Red Cabbage Brussel Sprouts with Pancetta & Chestnuts, Honey Roasted Carrots and Parsnips Vegan Suitable Nut Roast - Served with Olive Oil Roasted Potatoes, Steamed and Roasted Parsnips, Carrots, Mulled Wine Braised Red Cabbage and Vegan Gravy Pan Fried John Dory - on Wilted Baby Spinach, Mussels in a Cream and Chive Sauce Fillet of Beef - Potato and Horseradish Gratin, Red Wine and Rosemary Jus Handmade Gnocci - with Spinach and Dolcelatte Chefs Festive Palate Cleanser Dessert Christmas Pudding - with Brandy Custard Sticky Toffee Pudding - Caramel Sauce, Vanilla Ice Cream Coconut Crème Brulee Chocolate Fondant - Caramel Ice Cream To Finish Coffees, Home Made Butter Shortbread and Sweet Mince Pies ‘Childrens options Menu available Non refundable £25.00 per person required to make the reservation and balance payable day of event. Pre order required 10 days in advance and please inform us of any allergens with your pre order. Some items may change due to availaibily without prior notice. -
Private Dinner Parties
Private Dinner Parties A Taste of Britain is the ideal venue for your next celebration. Think of us for corporate dinners, birthday parties, rehearsal dinners, showers, retirement celebrations, or engagement parties. Our unique menu and charming setting will help you create a special evening. Private dinner parties may be booked Sunday through Friday evenings for a three-hour event beginning at 6, 6:30, or 7 pm, and on Saturday evenings beginning at 6:30, 7, or 7:30 pm. The restaurant is otherwise closed, so you will have the entire restaurant dedicated to your event. For the buffet and tea service menus, we require a minimum of 20 guests. A plated dinner party can be arranged for any size group; call us to discuss the specifics. For all dinner parties, we can accommodate a maximum of 40 guests. A custom menu will be printed for each guest. You are welcome to bring your own beer, wine, or champagne. Plated Dinner Party $58 per person Select 1 or 2 Options for Dessert Choice of Coffee, Hot Tea, and Iced Tea • Assorted Mini Scones and Miniature Pastries Served Family Style • Guests’ choice of two options ($2 surcharge for plated desserts) Select Two Options for First Course o Spotted Dick Pudding served warm with Custard and • Bowl of Fresh Pea with Mint Soup Treacle Sauce • Bowl of Carrot, Orange, and Ginger Soup o Lemon Posset • Bowl of Herbed Mushroom Bisque o Chocolate Guinness Cake: Rich Chocolate Cake layered • Sausage Roll Served with Colman’s Mustard with Chocolate Ganache • Salad of Baby Spinach, Roasted Golden Beets, Chèvre, and