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BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ Ek-1
BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ Ek-1 KAHVALTI ÖĞLE YEMEĞİ AKŞAM YEMEĞİ PEYNİR TAVUK ŞİŞ-DOMATES GARNİTÜR ELBASAN TAVA TAHİN-PEKMEZ MANTAR ÇORBA TEL ŞEHRYELİ BULGUR 1 Eylül 2021 Çarşamba YEŞİL ZEYTİN TİRAMİSU MEYVE(ŞEFTALİ) PEYNİR TAS KEBABI ÇITIR TAVUK/PATATES REÇEL 2 Eylül 2021 Perşembe PEYNİRLİ MİLFÖY BÖREĞİ PEYNİRLİ MAKARNA SİYAH ZEYTİN ÇİLEK KOMPOSTO ÇİLEK KOMPOSTO YUMURTA ETLİ TÜRLÜ ETLİ NOHUT TEREYAĞ 3 Eylül 2021 Cuma FIRIN MAKARNA BULGUR PİLAVI BAL SUPANGLE TURŞU PEYNİR KARNIYARIK KIYMALI SU BÖREĞİ REÇEL 4 Eylül 2021 Cumartesi PİRİNÇ PİLAVI ZYT. BEZELYE SİYAH ZEYTİN YOĞURT Ayran PEYNİR ŞEHRİYELİ GÜVEÇ IZGARA KÖFTE/KÜP PATATES TAHİN-PEKMEZ 5 Eylül 2021 Pazar KREMALI MANTAR ÇORBASI MERCİMEK ÇORBA TEREYAĞ MEYVE MEYVE YUMURTA EKŞİLİ KÖFTE SEBZELİ GÜVEÇ REÇEL 6 Eylül 2021 Pazartesi SOSLU MAKARNA MEYHANE PİLAVI YEŞİL ZEYTİN Çoban salata FINDIKLI KEŞKÜL PEYNİR TAVUK TANTUNİ/PAT. PATATES OTURTMA REÇEL 7 Eylül 2021 Salı TEL ŞEHRİYE ÇORBA LEBENİYE ÇORBA TEREYAĞ Kemalpaşa tatlısı MEYVE PEYNİR ÇİFTLİK KEBABI TOP KÖFTELİ NOHUT TAHİN-PEKMEZ 8 Eylül 2021 Çarşamba KARIŞIK KIZARTMA PİRİNÇ PİLAVI SİYAH ZEYTİN MEYVELİ PASTA HAYDARİ PEYNİR ROSTO KÖFTE/PÜRE KIYMALI BİBER DOLMA/YOĞURT REÇEL 9 Eylül 2021 Perşembe AYRAN AŞI ÇORBA ŞAFAK ÇORBA TEREYAĞ MEVSİM SALATA KAZANDİBİ BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ KAHVALTI ÖĞLE YEMEĞİ AKŞAM YEMEĞİ YUMURTA PİDE ÜSTÜ TAVUK TANDIR TAVUK İNCİK/ELMA PATATES TAHİN-PEKMEZ 10 Eylül 2021 Cuma TARHANA ŞEHRİYE ÇORBA SİYAH ZEYTİN AYRAN SÜTLAÇ PEYNİR ETLİ KURU FASÜLYE KIYMALI KABAK OTURTMA TEREYAĞ 11 Eylül 2021 Cumartesi PİRİNÇ PİLAVI SOSLU MAKARNA REÇEL CACIK AYRAN PEYNİR FAJİTA/PATATES GARNİTÜR PATLICAN MUSAKKA REÇEL 12 Eylül 2021 Pazar TEL ŞEHRİYE ÇORBA PİRİNÇ PİLAVI MISIRLI BEZELYELİ YEŞİL ZEYTİN TULUMBA CACIK SÜT YUMURTA YOĞURTLU KEBAP IZGARA KÖFTE/KÜP PATATES 13 Eylül 2021 Pazartesi TAHİN-PEKMEZ ZY. -
Copy of Chargrill
chargrill small plates / mezze ideal for sharing ZEYTIN Marinated mixed olives 3.00 V VG SHEPHERDS SALAD finely chopped tomatoes, cucumber, 4.95 V VG CACIK (tzatziki) yogurt with cucumber, garlic & mint 4.00 V green pepper, onion & flat leaf parsley in lemon dressing EZME SALSA Finely chopped tomatoes, 4.00 V VG GRILLED HALLOUMI served on rocket salad drizzled with 6.95 V onions, parsley & hot 'pul biber' chilli flakes pomegranate molasses TRUVA HUMMUS crushed chickpeas, tahini & garlic 4.00 V VG SIGARA BOREK deep fried filo pastry filled with feta 6.95 V BABA GHANOUSH chargrilled aubergine dip with chilli, 4.25 V VG cheese, spinach & herbs lemon & garlic KALAMARI herb marinated calamari deep fried, with 5.95 SARMA vine leaves stuffed with rice & herbs served on 4.00 V VG thousand island dressing & lemon bed of salad, drizzled with pomegranate molasses FRIED LAMB LIVER Peppered lambs liver fried together 5.95 RED PEPPER HUMMUS crushed chickpea with tahini, 4.00 V VG with red onion & flat bread pureed red pepper & mild chilli FALAFEL deep fried chickpea & fava bean balls drizzled 5.95 V VG GREEK FETA SALAD Mixed salad leaves, tomato, 5.95 V with a tahini dressing, served on bed of hummus cucumber onion, feta & olives SPICY POTATO (batata harra) cubes of golden fried 4.00 V VG COUS COUS SALAD cous cous with tomatoes, finely 4.95 V VG potato, seasoned with coriander, garlic and lemon chopped parsley, mint & onion WHITE BAIT Fried white bait served with lemon 5.95 GARLIC & CORIANDER FLATBREAD 2.50 VVG mayonnaise big plates MEAT BALLS lightly -
Ann. Anim. Sci., Vol. 20, No. 4 (2020) 1509–1525 DOI: 10.2478/Aoas-2020-0073
Ann. Anim. Sci., Vol. 20, No. 4 (2020) 1509–1525 DOI: 10.2478/aoas-2020-0073 EFFECTS OF CAPONIZATION ON GROWTH PERFORMANCE AND MEAT PHYSICOCHEMICAL PROPERTIES OF CROSSBRED CHICKENS* * Jolanta Calik1♦, Sylwester Świątkiewicz2, Joanna Obrzut1, Katarzyna Połtowicz1, Józefa Krawczyk1 1Department of Poultry Breeding, 2Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland ♦Corresponding author: [email protected] Abstract The aim of the study was to determine the effect of caponizing on body weight and physicochemi- cal properties of meat of the capons – hybrids obtained from the crossing of hens of the Yellowleg Partridge (Ż-33) breed with meat roosters. The study covered 80 hybrid roosters, which were randomly assigned to two groups of 40 animals each (8 boxes of 10 birds in each group). Group I (control) consisted of uncastrated roosters while group II included birds, which were castrated at 8 weeks of age under local anaesthesia by a vet. Birds were fed ad libitum with the same standard diets and kept on litter under optimal environmental conditions with a stocking density of 7 ani- mals/m2. At the end of fattening, i.e. in the 20th week of life, 8 birds with a body weight close to the group average were selected from each group for slaughter. After slaughter, the effectiveness of the procedure was checked (lack of testicles), then the slaughter performance of birds, physicochemi- cal parameters of the pectoral and leg muscles were determined, and sensory evaluation was per- formed. The procedure of castration of hybrid roosters had a positive effect on body weight, feed conversion ratio and carcass traits. -
Fresh Halal Authentic Mediterranean
ABOUT CAIRO KEBAB HOURS OF OPERATION Located in the heart of Lincoln Park, Cairo Kebab Sunday - Thursday: 11am - 10 pm offers an eclectic blend of cuisines from all around Friday - Saturday: 11am - 11pm the Mediterranean, with specialty traditional Egyptian dishes you won’t find at other Middle Eastern restaurants. CONTACT US Our food is freshly prepared, halal, and with a large Phone: 773-687-8413 selection of vegetarian and vegan options. At the Fax: 773-687-8437 heart of Cairo Kebab is the legacy of the legendary Email: [email protected] Saleh family chef Hussein “Baba” Saleh, who passed down his love for cooking to his brother Ahmed, our head chef. CATERING AVAILABLE Ahmed will delight you with his unique take on the Middle Eastern standards that you know and love, as well as his own authentic family recipes. We welcome you to enjoy our Middle Eastern hospitality here in the restaurant, or request pick- up or delivery. We also cater for all types of events, large or small. FRESH HALAL AUTHENTIC MEDITERRANEAN 1524 W Fullerton Ave, • Chicago, IL 60614 www.cairokebab.com STARTERS SANDWICHES SOUPS & SALADS Served with pita bread Served wrapped in pita bread with optional hot sauce Tabbouleh V Sm: $3.5 Lg: $5.5 Bulgur wheat, fresh mint, tomato, parsley, and onion, with Hummus V Sm: $4 Lg: $6 Falafel Sandwich V $5.99 an olive oil and lemon juice dressing Ground chickpeas blended with tahini (sesame) sauce and wrapped with jerusalem salad and pickles seasonings Egyptian Salad V Sm: $4.5 Lg: $6.5 Chicken Kebab Sandwich $6.99 Fresh vegetables -
Cazbar Catering
316 N Charles St For all your event needs Baltimore, MD 21201 Accounts available 410-528-1222 Cazbar.pro Catering Cold Mezes *Vegetable Tray Sm $49 Lg $89 Served with plates & cutlery Fresh seasonal vegetables with yogurt dip * Sold by trays. Sm 10-15 guest, Lg 20-30 guest *Vegetable & Cheese Sm $79 Lg $139 +Sold by the piece Fresh seasonal vegetables with feta and fresh mozzarella *Mixed Meze Sm $59 Lg $89 Hummus, Ezme, Patlican Salatasi, Saksuka, Baba Ganoush, Haydari and Pancar Hot Mezes *Hummus Sm $29 Lg $59 Served with plates & cutlery *Sold by trays. Sm 10-15 guest, Lg 20-30 guest Lemon juice, garlic, tahini & chickpeas +Sold by the piece *Baba Ghanoush Sm $39 Lg $79 *Lahmacun Sm $45 Lg $85 Eggplant puree, olive oil and tahini Thin pizza topped with spicy ground beef, tomatoes, *Saksuka Sm $ 39 Lg $ 79 onions & lemon Diced eggplant sautéed with peppers +Kebap Meze $10 per pc Min 6 *Yogurtlu Patlakan Sm $39 Lg $79 Choose from Chicken, Lamb, Beef, Adana, Kofte or Mixed Smoky eggplant pureed with yogurt and garlic Kebaps. Skewered with vegetables and served with yogurt *Acili Ezme Sm $39 Lg $79 and bread Finely chopped tomatoes, onions & peppers with pomegranate +Chicken Pirzola $8 per pc Min 6 dressing and hop peppers with olive oil Chicken chops served with yogurt sauce *Haydari Sm $39 Lg $79 +Lamb Pirzola $12 per pc Min 6 Cream of yogurt with dill and garlic Hand trimmed lamb chops served with yogurt sauce *Cacik Sm $39 Lg $69 +Shrimp Kebap $10 per pc Min 6 Yogurt with shredded cucumbers and garlic Jumbo shrimp grilled in its own -
Capon Production in South Dakota W
South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange South Dakota State University Agricultural Bulletins Experiment Station 4-1-1940 Capon Production in South Dakota W. E. Poley Follow this and additional works at: http://openprairie.sdstate.edu/agexperimentsta_bulletins Recommended Citation Poley, W. E., "Capon Production in South Dakota" (1940). Bulletins. Paper 335. http://openprairie.sdstate.edu/agexperimentsta_bulletins/335 This Bulletin is brought to you for free and open access by the South Dakota State University Agricultural Experiment Station at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Bulletins by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. Table of Contents Characteristics of Capons_________________________________________________________________ _____________________ 3 Selection of Breeds________________________________________________________________________________________________ 4 When to Caponize_______________________________________________________________________________________________ . 5 Identification of Sex --------------------------------------------------------------------------------------------- 5 The Caponizing Operation -------------------------------------------------------------------------------- 6 Adequate -
Prisoned Chickens, Poisoned Eggs
PRISONED CHICKENS, POISONED EGGS An Inside Look at the Modern Poultry Industry First published 1996. Revised Edition 2009 Book Publishing Company By Karen Davis, PhD Karen Davis, PhD, President United Poultry Concerns PO Box 150 Machipongo, VA 23405 (757) 678-7875 [email protected] 2 Table of Contents Preface to the New Edition Prologue Introduction Chapter 1 History Chapter 2 The Birth and Family Life of Chickens Chapter 3 The Life of the Battery Hen Chapter 4 The Life of the Broiler Chicken Chapter 5 The Death Chapter 6 A New Beginning References Index 3 Preface to the New Edition I wrote Prisoned Chickens, Poisoned Eggs in the mid-1990s in order to bring attention to the billions of chickens buried alive on factory farms. At the time, neither the animal rights movement nor the public at large knew very much about chickens or about how the poultry industry originated and developed in twentieth-century America to become the model for industrialized farmed-animal production around the world. Some informative articles and book chapters had appeared, but the poultry industry’s own detailed and glowing account of its transformation of the chicken, from an active outdoor bird scouring the woods and fields to a sedentary indoor meat and egg “machine,” filled with suffering, diseases, and antibiotics, remained largely unknown. The purpose of Prisoned Chickens, Poisoned Eggs was to bring this story to light in a way that would reveal the tragedy of chickens through the lens of the industry that created their tragedy without pity or guilt. The book became, as I’d hoped it would, a blueprint for people seeking a coherent picture of the U.S. -
Shish Ke Baba Turkish Grill
Shish Ke Baba Turkish Grill SHISH KEBABS AND PLATES WRAPS Chicken Shish Kebab | $18 Falafel Wrap | $14 Two skewers served with rice, salad, hummus, bread Lettuce, Tomato, Cucumber, Hummus, Onion Lamb Shish Kebab| $22 Chicken Wrap | $14 Two skewers served with rice, salad, hummus, bread Lettuce, Tomato, Cucumber, Hummus, Onion, Taziki Sauce Salmon Shish Kebab | $22 Two skewers served with rice, salad, hummus, bread Adana Wrap | $15 Lettuce, Tomato, Cucumber, Hummus, Onion, Taziki Sauce Beef Shish Kebab (Tenderloin)| $26 Two skewers served with rice, salad, hummus, bread Kofte Wrap| $15 Lettuce, Tomato, Cucumber, Hummus, Onion, Taziki Sauce Adana Shish Kebab (Minced Lamb) | $19 Four patties served with rice, salad, hummus, bread Shaved Lamb & Beef Wrap | $14 Kofte Kebab (Minced Beef & Lamb) | $19 Lettuce, Tomato, Cucumber, Hummus, Onion, Taziki Sauce Four patties served with rice, salad, hummus, bread Lunch Special - 12pm-3pm Shaved Beef & Lamb Plate | $18 Add small fries & soft drink or bottled water - $2 Served with rice, salad, hummus, bread Vegetarian Combo| $19 Hummus, Baba Ghanoush, 3 Dolmas, 4 Falafels, Bread SIDES Add extra meat to your plate Hummus | $8 Chicken Skewer $7 Garbanzo Beans - Garlic - Lemon - Tahini - Olive Oil - Bread Lamb Skewer $9 Salmon Skewer $9 Baba Ghanoush | $8 Two Adana Patties $8 Grilled Eggplant - Garlic - Herbs - Olive Oil - Bread Two Kofte Patties $8 Dolma | $8 Grape Leaves stuffed with rice and seasonings SOUP & SALADS Falafels | $8 5 pieces of Falafels with Taziki Sauce Baba's Salad | $15 Lettuce, Tomato, Cucumber, Olives, Feta, Pickled Cabbage Fries | $8 Rice | $8 Bread | $2 Falafel Salad | $17 Lettuce, Tomato, Cucumber, Olives, Feta, Pickled Cabbage , 4 Falafels DRINKS Lentil Soup with Bread | $9 Coke | $1 Diet Coke | $1 Ginger-Ale | $1 Sprite | $1 Root Beer | $1 Bottle Water | $1 BAKLAVA Sparkling Water | $3 Ayran - Yogurt Drink | $3 2 pieces per order | $6 Gazoz - Turkish Soda | $3 Pistachio, Chocolate Hazelnut, Walnut Cinnamon. -
Desserts Menu
Lente in Latin means “slowly, without haste”. That is the essence of our restaurant, paper publications and our internet magazine. We encourage you to enjoy the moment, cele- brate daily rituals and appreciate little gestures. Today in Romance languages lente means magnifying glass or lens. It suggests learning about your past, but also implies opening up to different cultures and traditions. Last, but not least, lente is part of the aphorism of Roman Emperor Augustus: festina lente (“make haste slowly”). Live intensively, yet slowly, savouring every moment. Join us on this journey! DESSERTS MENU ISRAELI MALABI with raspberry syrup and coconut flakes – 12 COPHI TIRAMISU Italian classic made with our own specially blended coffee to match the chocolate and the cream filling – 13 AFFOGATO vanilla gelato, Cophi espresso and honeycomb – 13 GELATO halva, pistachio, vanilla, lemon sorbet – 6 per serving For any allergens, please ask our staff – we’ll try to make it as exciting without them! Israeli MALABI, in Greek mαχαλλεπί (mahallepi), also known as muhallebi or mu- hallabia, is a milk dessert from the Middle East. Legend has it that it was intro- duced into Arabic cuisine in the late VII century by a Persian cook who served it to an Arab general by the name of al-Muhallab bin Abi Sufra. He liked it so much, he named it after himself. According to Janna Gur’s The New Book of Israeli Food, the recipe originally hails from Turkey (the dessert is alternatively called sutlach, from the Turkish word sut, which means milk). Today malabi has countless variations – with pistachios, walnuts, vanilla, pomegranate syrup or orange blossom water. -
WEB-BSCFF-CNY21-Mailer-17MB
BSCFF-OFC-26122020.pdf 1 26/12/2020 6:48 PM an appetite FOR THE auspicious It’s that time of the year when the sounds of crackling fireworks can be heard a mile away as families from near and far gather around with laughter and merriment. Despite all the preparations made to make way for this special event, there is no denying that food remains the main star of this celebration. Thanks to the rich and incredible Chinese culture and tradition, extra attention is paid to food, as every single offering at a banquet carries a special meaning that would benefit those who partake in the occasion. That being said, let these pages inspire you as you devise and plan for that perfect spread to welcome the Year of the Ox. THE TEAM @ BSC FINE FOODS 年 年 荷 年 五 有 塘 年 谷 余 春 高 丰 添 色 升 登 富 庆 歲 福 贵 太 歲 寿 平 好 春 长 暖 花 开 多 喜 禄 事 多 来 丹 财 凤 多 事 朝 福 事 阳 气 圆 步 满 步 如 SELECTED FINE TABLEWARE & CHAMPAGNE GLASS 高 FROM ARTELIA @ BSC, 3RD FLOOR; CHEONGSAM 意 FROM EMERALD BRILLIANT @ BSC, 1ST FLOOR 年 ALL INFORMATION AND PRICES STATED IN THIS BOOKLET ARE CORRECT AT TIME OF PRINTING AND PHOTO IS FOR ILLUSTRATION PURPOSE ONLY IS SUBJECT TO CHANGE WITHOUT NOTICE. CHINESE NEW YEAR FEAST PRE ORDER 7TH JAN - 21ST FEB 2021 Pre-order sheet is available at customer service counter 1. BAKED JIN LONG FISH MAW, RM225.88 /kg 6. -
INTERNATIONAL Revlfew of POULTRY SCIENCE
'>Z'?^p?y TOME VIII. ir 1935. //(jiy ^if •,. No. 1/2 INTERNATIONAL REVlfew OF POULTRY SCIENCE OFFICIAL ORGAN OF THE WORLD'S POULTRY SCIENCE ASSOCIATION EDITOR: Dr. B. J. 0. TE HENNEPE ROTTERDAM (Holland) This Review is free fo all members of the World's Poultry Science Association. All subscriptions should be sent to the Editor: Dr. B. J. C. te Hennepe, Rotterdam, or to the Secretary- Treasurer: Dr. G. F. Heuser, Cornell University, Ithaca, N.y., U.S.A. SUBSCRIPTIONS. $5.00 annually in advance. The personal membership of the W.P.S.A. per amounts to $5.00 For affiliated societies ,, „ $25.00 year ADVERTISEMENT RATES. One page, per issue $12.00 Half page, per issue $7.00 Special attention is called for BREEDERS' ADVERTISEMENTS which are now fixed on $1000 per full page, during 1 year. TOME VIII. 1955. No. 1/2. INTERNATIONAL REVIEW OF POULTRY SCIENCE OFFICIAL ORGAN OF THE WORLD'S POULTRY SCIENCE ASSOCIATION EDITOR: DR. B.J. CTEHENNEPE ROTTERDAM (Holland) Published by: Frifz PfenningstorfF, Berlin W 57 FOREWORD to the First Number of the Eîgth Volume. I herewith have the honour to offer you Vol. 8, No. 1/2 of the Inter- national Review. In the seven Volumes published since 1928 summaries have been given of numerous publications dealing with poultry. In spite of the crisis there is no decrease in the number of publications regarding poultry, but I am sorry to say, owing to lack of finances, I have not recently been able to review and publish articles as quickly as I should like to, after their appearance. -
An Exploratory Study Linking Turkish Regional Food with Cultural Destinations
Academica Turistica Discussions An Exploratory Study Linking Turkish Regional Food with Cultural Destinations Mehmet Ergul San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Colin Johnson San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Ali Sukru Cetinkaya Selcuk University Vocational School of Silifke Tasucu, Turkey [email protected] Jale Boga Robertson Blue Odyssey Corte Madera, CA [email protected] Abstract Food and tourism may be considered as two interrelated elements that bring people and cultures together on many different occasions. Research indicates that food could be viewed as a peak touristic experience and a major tourist attraction. The main purpose of this paper is to identify and evaluate the significance of food tour- ism for Turkey and to create a number of innovative regional food related itineraries that would be replicable. Four main results emerged from the analysis of the interviews. The major recommendations from the study include developing an action list for the Turkish Ministry of Tourism, developing new food tourism itineraries and creating an official food guide. The findings of the study could be used as a base for further exploring the application of new technologies in food destination sectors. Key words: Food tourism, Turkey, regional cuisines, innovation Academica Turistica, Year 4, No. 2, December 2011 | 101 Academica Turistica_ok.indd 101 2.2.2012 17:56:28 Mehmet Ergul, Colin Johnson, Ali Sukru Cetinkaya, Jale Boga Robertson An Exploratory Study ... Introduction in the economy at the local, regional, national and international levels. Food and tourism may be considered as two inter- Being seen as one of the most important “pull” fac- related elements which bring people and cultures tors in the literature, a destination’s image is known together in many different ways.