Culinary Terms of Sandwiches
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Pintxos Paellas
PINTXOS Pintxos are tasty snacks, similar to tapas, popular in Donostia (San Sebastian) a coastal city located in the Basque region of Spain. Pintxo is a ‘Basque-ified’ take on the word ‘pincho’, meaning to pierce. Toothpicks are commonly used to hold ingredients on a piece of bread or they are served on small spoons. PAELLAS Paella is the typical flat pan from Mediterranean Spanish Coast where we cook the rice mixed with products from the orchard and the sea. At Donosti we cook it in the traditional way; for lunch & dinner, in a big paella pan, with Imported Bahia Rice grains from Spain and homemade broth. To get the authentic Spanish taste, at Donosti we only use Extra Virgin Olive Oil imported from Spain. Prices are subject to 10% Service Charge PINTXOS El Matrimonio 240 A marriage of Boquerones and Anchoa, with Sliced Egg on Bread Salpicon 170 Mixed Seafood Salad Atun Encebollado 215 Mixture of Tuna, Onion, Capers, Olive, Bell Peppers, Mayonnaise over bread Montadito de Jamon Serrano/Chorizo Iberico 220/205 Jamon Serrano or Chorizo Iberico slices over Bread Ventresca de Atun con Anchoa 290 Tuna belly, anchovy and sliced tomato over bread Montadito de Solomillo de Ternera 220 Thinly Sliced Beef Ternderloin on Bread Montadito de Sobrasada 245 Sobrasada with Brie Cheese and Honey Hojaldre de Chistorra 170 Baked Chistorra and Emmental Cheese wrapped in Puff Pastry (Please allow 15 minutes) Croissant con Jamon 220 /Chorizo 215 French Croissant with tomato and Jamon Serrano or Chorizo Iberico (Please allow 15 minutes) Montadito de Brandada -
Share Plates Soup Sandwich Bar Burgers
SHARE PLATES SALADS Cheesy Garlic Bread 4 House Salad 8 Steakhouse Chips - small 4 Mixed leaves, red onion, carrot, radish, - large 10 BURGERS & SANDWICHES cucumber, tomato and house dressing Potato Wedges 10 Caesar Salad 12 Sour cream, sweet chilli All served with steakhouse fries and tomato sauce Cos leaves, bacon pieces, croutons, Loaded Wedges 14 Traditional Hamburger 15 shaved parmesan, Caesar dressing Bacon, cheese, sour cream Grilled beef pattie, toasted bun, lettuce, Salad Toppers Spicy Chicken Wings 12 tomato, cucumber, tomato relish Tuna mayonnaise 4 Hot sauce, aioli Fish Burger 15 Thai spiced chicken breast 4 Teriyaki Chicken Wings 12 Battered barra, toasted bun, lettuce, Sliced leg ham 4 Mayonnaise, lime tomato, cucumber, tartar sauce Turkey breast 4 Pork & Chive Gyoza 12 Chicken Burger 15 Bulgogi – Korean style beef 4 Soy sauce Thai spiced chicken breast, toasted bun, Avocado half 4 lettuce, tomato, cucumber, aioli Smoked salmon 6 Asian Snack Platter 12 Grilled prawns 6 Dim Sims, spring rolls, samosas Arundel Club 15 money bags, fries Triple decker sandwich – grilled bacon, fried egg, chicken breast, tomato, MAIN MEALS cucumber, mayonnaise SOUP Light Club 12 All served with steakhouse fries and mixed green salad Double decker sandwich – grilled bacon, Chefs Soup of the Day 9 Barramundi Fillet 20 Toasted Turkish bread fried egg, cucumber, tomato, mayonnaise Grilled or battered, tartar sauce, lemon BLT 12 Chicken Parmigiana 20 Grilled bacon, tomato, lettuce, mayonnaise SANDWICH BAR Traditional with Napoli sauce, leg ham, Steak -
Operating Instructions User Maintenance Instructions
OPERATING INSTRUCTIONS Spaghetti or Baked Beans: Use 1/3 cup leftover canned spaghetti or PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS baked beans. Roast Beef: Spread inside of bread with cream cheese. Place one to Latch Handles OPERATE ONLY IN THE three pieces of roast beef on bottom slice, as desired. Spread roast beef CLOSED POSITION. with mustard or horseradish sauce. Add top slice of bread and toast. Amber PIZZA FILLINGS: Butter one side of a slice of bread. Spread the Red Power Ready unbuttered side with 1 teaspoon tomato paste or packaged pizza sauce. Light Light If desired, sprinkle with a little oregano, basil, marjoram or thyme. Add Non-stick any of the suggested fillings or improvise with your own ideas. Heating Plates Note: Soften onions, green pepper and mushrooms in a little butter or margarine before using in a filling. Mushroom 1-2 cocktail onions, finely chopped 1 slice American cheese 4 canned whole mushrooms, sliced 1 green olive, sliced Neapolitan 1 tablespoon chopped anchovies 1 black olive, sliced 1-2 slices mozzarella cheese 1 teaspoon parmesan cheese 2-3 canned mushrooms, sliced 2 rings of green pepper, This appliance is for HOUSEHOLD USE ONLY. It may be plugged into softened in butter any 120-volt AC electrical outlet (ordinary household current). Do not Salami use any other type of outlet. 2 slices salami 1 slice cheddar cheese To avoid burns, caution should be taken when handling the 2-3 rings onion, softened in butter 1 green olive, sliced sandwich maker. The sides of the heating plates are exposed and HEALTHY INSPIRATIONS may be hot. -
Estta1047043 04/04/2020 in the United States Patent And
Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov ESTTA Tracking number: ESTTA1047043 Filing date: 04/04/2020 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD Proceeding 91251483 Party Plaintiff Yarnell Ice Cream, LLC Correspondence DANIEL KEGAN Address KEGAN & KEGAN LTD 79 W MONROE ST #1310 CHICAGO, IL 60603-4931 UNITED STATES [email protected] 312-782-6495 Submission Motion to Amend Pleading/Amended Pleading Filer's Name Daniel Kegan Filer's email [email protected] Signature /daniel kegan/ Date 04/04/2020 Attachments 1 SbY-QuickB-mTmoAmend 2Apr2020pdf.pdf(128120 bytes ) 2 SbY-QuickB-TmoAmend 24Mar2020-QB.pdf(180989 bytes ) 3 SbY-QuickB-TmoAmend Exbts.pdf(4810439 bytes ) 4 SbY-QuickB-TmoAmend Red-4Apr2020.pdf(186621 bytes ) IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD YARNELL ICE CREAM, LLC ) GUILTLESS FRIES Opposer, ) Serial No. 88-294,467 v ) Filed 8 Feb 2019 QUICK BURGER, INC ) Published 18 Jun 2019 Applicant. ) Opposition 91,251,483 CONSENTED MOTION TO AMEND OPPOSITION NOTICE AND RESET CASE CALENDAR Opposer witH tHe explicit written consent of Applicant moves for leave to file Opposer’s Amended Notice of Opposition, and to reset tHe case calendar as if Discovery were to open as of tHe date of tHe Board’s order to grant leave and resetting tHe calendar. The Board, tHe Federal Rules of Civil Procedure, and tHe US Supreme Court all encourage leave to file an amended complaint Be freely given when justice requires, sucH as underlying facts or circumstances should Be included. -
301 Broad Street Route 6 & 209 Milford, PA 18337
Welcome to the Milford Diner “Where Good Friends Meet To Eat” Phone: (570) 296-8611 Fax: (570) 409-1141 Catering Available 301 Broad Street Route 6 & 209 Milford, PA 18337 www.MilfordDiner.com Juices & Fruits Cereals SM. LG. COLD CEREAL — $3.50 ORANGE JUICE ........................ 1.85 .......3.40 HOT OATMEAL GRAPEFRUIT, PINEAPPLE, Cup $3.50 • Bowl $4.00 APPLE, TOMATO or CRANBERRY JUICE ................. 1.85 .......3.40 WITH RAISINS OR HONEY 75¢ EXTRA FRESH STRAWBERRIES ...........................4.50 FRESH FRUIT SALAD ..............................4.50 QUARTER HONEYDEW ............................4.25 GREEK YOGURT (Non-fat) — $5.25 HALF CANTALOUPE ...............................4.25 with Strawberries or Banana $1.50 Extra ADD COTTAGE CHEESE TO FRUIT $2.25 EXTRA with Granola $1.00 Extra with Honey and Walnuts $2.00 Extra Farm Fresh Eggs SERVED WITH HOME FRIES, FRENCH FRIES, POWER HOUSE GRITS — $9.00 OR GRITS, AND TOAST Hominy Grits with Butter, Two Eggs, Any Style, TWO EGGS, Any Style ............................. 5.25 Two Sausage Links and Two Slices of Bacon with Ham, Bacon, Sausage or Taylor Ham ...................................... 7.75 with Canadian Bacon ......................... 8.25 S.O.S. “SAME OLD STUFF” — $9.25 with Turkey Sausage ......................... 8.25 Creamed Chipped Beef over Toast, with Pastrami .................................. 11.95 with Home Fries with Corned Beef Hash or Scrapple ... 9.00 with Grilled Kielbasa Sausage ........... 9.50 MILFORD DINER BREAKFAST — $12.50 with Sirloin Steak ............................ 18.50 Two Eggs, Two Bacon Strips, Two Pork SUBSTITUTE EGG WHITES FOR $1.50 EXTRA Sausage Links, Two Ham Slices, and BAGEL OR ENGLISH MUFFIN $1.25 EXTRA Two Fluffy Buttermilk Pancakes EXTRA EGG $1.25 BISCUITS & GRAVY — $8.25 From Our Poachery Buttermilk Biscuits topped with Sausage Gravy, with Home Fries SERVED ON JUMBO ENGLISH MUFFIN WITH HOLLANDAISE SAUCE AND HOME FRIES OR FRENCH FRIES OR GRITS HICKORY SMOKED HONEY BAKED HAM — $13.00 EGGS BENEDICT with Canadian Bacon ..... -
Morgenmad Smørrebrød Og Lune Retter Dansk Bageri Vinbutik Morgenmad Med Friskbagt Brød Fra Eget Bageri Morgenmad Serveres Mellem Kl
Café La Vida RESTAURANT & BAGER- SIDEN 2007 Morgenmad Smørrebrød og lune retter Dansk bageri Vinbutik Morgenmad med friskbagt brød fra eget bageri Morgenmad serveres mellem kl. 8.30 og 11.30. Bestilling modtages til kl. 11.20 Kaffe eller the .................................................................................................................................................... 1,50 e Friskpresset appelsin juice .......................................................................................................................... 2,50 e 1. Rundstykke med 2 pk. smør. Kaffe/the ........................................................................................ 2,25 e 2. Rundstykke med 2 pk. smør ................................................................................................................ 1,50 e 3. Wienerbrød ................................................................................................................................................... 1,60 e 4. Morgenkomplet m/ rundstykke, rugbrød, lille wienerbrød, ost, dansk skinke, marmelade og smør. Kaffe/the .......................................................................................................... 4,95 e 5. Rundstykke m/ ost, 2 pk. smør. Kaffe/the ................................................................................... 3,50 e 6. Rundstykke m/ ost, rullepølse, 2 pk. smør. Kaffe/the .......................................................... 4,25 e 7. Rundstykke m/ ost, dansk skinke, 2 pk. smør. Kaffe/the ................................................... -
Unit-1 Introduction to the Art of Cookery
Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive. -
FOOD PRODUCTION MANAGEMENT II OBJECTIVES at the End of This Lesson, Students Should Be Able to Demonstrate Appropriate Skills, A
FOOD PRODUCTION MANAGEMENT II OBJECTIVES At the end of this lesson, students should be able to demonstrate appropriate skills, and show an understanding of the following: Meat Cooker Mutton and Lamb Beef and Veal Parks, Bacon, Ham and Gammon Game Poultry and Chicken INTRODUCTION In basic food preparation, meat is generally considered to be the flesh of any animal and includes beef, veal, lamb, and pork along with poultry, fish, and shellfish. Poultry and fish, however, often differ from the red meats in preparation and tests for doneness (rare, medium and well done). The word meat comes from the Old English word mete, which referred to food in general. The narrower sense that refers to meat, which does not include sea food, developed over the past few hundred years and has religious influences. Meat, especially beef, is prepared in many ways, as steaks in stews, fondue, or as dried meat. It may be ground then formed into patties (as hamburgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy Joe" or Bolognese sauce). Some meat is cured by smoking, pickling, preserving in salt or brine (see salted meat and curing). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of carcass) and method of preparation. Meat is a typical base for making sandwiches. -
Scientific Terminology and Definitions
Scientific Terminology and Definitions By Herbert W. Ockerman Frances Ockerman Lopa Basu Kaul Ayman N. Swidan Jump to letter: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A acetone bodies *■ include j9 -hydroxy butyric acid, acetoacetic acid, and acetone. These are sometimes end products of metabolism and are excreted as such. They are acidic and toxic in nature. acetonemia - metabolic cattle disease usually occurring early in l a c t a t i o n ; lo s s of f le s h and m ilk p ro d u c tio n , and an unsteady gait. Prevention is a balanced ration. acetylenes - see ’’alkyne” Achilles tendon - attaches the gastrocnemius muscle to the Os U a lc is. acid - a substance which produces or donates protons (H+). acid (organic ) - R-C'®H derivatives of hydrocarbons in which one t r more -CHg groups have been replaced by a carboxyl group] I.U.C. -e of hydrocarbon is dropped and -oic added, followed by word 11 acid ’. acid alcohol - mix 50 ml. of 35$ alcohol and 3 drops of pure hydrochloric acid. acid forming foods - foods that leave an acid residue in the body arfcer the food has been utilized (e.g., meat, eggs, fish and cereal). acid halides — R—C-X l.U.C. — named after the acid by drop- '0 ping the -ic and adding -yl, followed by the name of the h a lid e . acid nitriles - R-CN acorn - a winter variety of squash. -
Arany Borozo Etlap 2017 Angol
ARANY BOROZÓ ÉTELAJÁNLATA ARANY WINE CELLAR MENU VINÁRNA - NABÍDKA JÍDEL Zsíros kenyér lilahagymával (2 db) Two Slices of fresh bread with traditional spred and 1. purple onion 500,- Ft Chleba se sádlem a červenou cibulí (2 ks) Fokhagymás kenyér (2 db) 2. Garlic bread (2 slices) 500,- Ft Chleba s česnekem (2 ks) Sajtos kenyér (2 db) 3. Open sandwich with cheese (2 slices) 700,- Ft Chleba se sýrem (2 ks) Házi Tepertőkrémes kenyér lilahagymával (2 db) Two slices of fresh bread, spred with home made pork 4. crackling and purple onion 700,- Ft Škvarky krémová Chleba cibule (2 ks) Szalámis kenyér (2 db) 5. Open Salami sandwich (2 slices) 700,- Ft Chleba se salámem (2 ks) Sonkás kenyér (2 db) 6. Open Ham sandwich (2 slices) 700,- Ft Chleba se šunkou (2 ks) Karosi falatok (2 db) /zsíros-, sajtos-, sonkás-, kolbászos kenyér/ "Karosi bites" 7. a selection of bite size bread - spred with (cheese, ham, 1.100,- Ft sausage, traditional) „Karošské” pochoutky (2 ks) /chleba se sádlem; sýrem; šunkou; klobásou/ Vegyes sajttál /füstölt sajt; trappista sajt; camembert sajt; zöldséges sajt; dió; kenyér/ "Mixed cheese Plate" 8. a selection of cheese (smoked cheese, trappista, camembert, 1.800,- Ft herb- cheese, walnut and bread) Sýrová mísa /uzený sýr; ementál; camembert; zeleninový sýr; ořechy; chleba / Hideg ízelítő /disznósajt; szalonna; szalámi; tepertő; sajt; vaj; lilahagyma; fokhagyma; paprika; paradicsom; kenyér/ „Cold Plate” 9. 1.350,- Ft a selection of smallgoods (pork presswurst, bacon, salami, pork crackling, cheese, butter, tomato, capsicum, purple onion, garlic and bread) Studený předkrm / tlačenka, salám; slanina; škvarky; sýr; máslo; zelenina/ Paraszttál „Senior” /disznósajt; májas; sonka; szalámi; kolbász; sajt; vaj; paradicsom; paprika; lilahagyma; fokhagyma; kenyér/ "Senior Country Platter" 10. -
Healthier United States Department of Agriculture
the just got Healthier United States Department of Agriculture Toolkit For Parents The School Day Just Got Healthier Toolkit is a collection of resources including brochures, fact sheets, FAQs, fliers, school lessons, templates and much more, to help prepare parents for the changes to school meals this school year. This toolkit provides parents with the resources you need to help your child eat healthy and learn healthy habits that last forever. the just got Healthier United States Department of Agriculture Parents ● Key Messages For Parents ● Key Messages for Students ● Healthy Hunger Free Kids Act – School Meals Overview ● 10 Tips Nutrition Education Series ■ Choose MyPlate ■ Add More Vegetables to Your Day ■ Focus on Fruits ■ Make Half Your Grains Whole ■ Got Your Dairy Today? ■ With Protein Foods, Variety is Key ■ Build a Healthy Meal ■ Healthy Eating for Vegetarians ■ Smart Shopping for Veggies and Fruits ■ Liven up Your Meals With Vegetables and Fruits ■ Kid-Friendly Veggies and Fruits ■ Be a Healthy Role Model for Children ■ Cut Back on Your Kid’s Sweet Treats ■ Salt and Sodium ■ Eat Seafood Twice a Week ■ Eating Better on a Budget ■ Use SuperTracker Your Way ■ Enjoy Your Food, But Eat Less ■ Make Better Beverage Choices ■ Make Celebrations Fun, Healthy, & Active ● New HealthierUS School Challenge Brochure ● Healthier Middle Schools: Everyone Can Help – Parents ● MyPlate Mini Poster: What’s on Your Plate? (English & Spanish) ● Dietary Guidelines Consumer Brochure: Let’s Eat For The Health Of It ● Press Release: USDA Unveils Historic Improvements to Meals Served in America’s Schools ● Let’s Move Blog: Healthy Meals and Healthy Kids the just got Healthier United States Department of Agriculture For Parents ■ School meals matter! The school day ■ Kids need to try new foods many times just got healthier thanks to new school before they like them! Here are some helpful breakfast and lunch meal standards. -
K-8 Lunch Menu Middle March 2020 NEW-Chicken Wraps
K-8 Lunch Menu Middle March 2020 NEW-Chicken Wraps 2 3 4 5 6 Barra de Nachos Taco/Burrito or Salad Barra de Nachos Taco/Burrito or Salad Grill Grill Grill Grill No Barra Deli con chips Barra Deli con chips Barra Deli con chips Barra Deli con chips School Fresh Baked Pizza Fresh Baked Pizza Fresh Baked Pizza Fresh Baked Pizza Bocadillo de puerco desmenuzadaCorn Dog w/Wedges Sloppy Joe Desayuno para Almuerzo 9 10 11 12 13 Barra de Nachos Taco/Burrito or Salad Barra de Nachos Taco/Burrito or Salad Barra de Nachos Grill Grill Grill Grill Grill Barra Deli con chips Barra Deli con chips Barra Deli con chips Barra Deli con chips Barra Deli con chips Pizza Recién Horneada Pizza Recién Horneada Pizza Recién Horneada Pizza Recién Horneada Pizza Recién Horneada Munchable Lunchable Pllo teriyaki con/Fideos Pescado y Chips Cuenco de arroz con pllo al fuegoPalillos de Queso con Salsa 16 17 18 19 20 Barra de Nachos Taco/Burrito or Salad Barra de Nachos Taco/Burrito or Salad Barra de Nachos Grill Grill Grill Grill Grill Barra Deli con chips Barra Deli con chips Barra Deli con chips Barra Deli con chips Barra Deli con chips Pizza Recién Horneada Fresh Baked Pizza Fresh Baked Pizza Fresh Baked Pizza Fresh Baked Pizza Pollo a la parrilla Pollo de nranja con Arroz Cena de Pavo Pasta con Queso Espaguei con Came 23 24 25 26 27 No No No No No School School School School School 30 31 Barra de Nachos Taco/Burrito or Salad Grill Grill Barra Deli con chips Barra Deli con chips Pizza Recién Horneada Fresh Baked Pizza Bol de arroz con pollo Palillos de Queso con Salsa This institution is an equal opportunity provider.