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The Amsterdam City Doughnut
THE AMSTERDAM CITY DOUGHNUT A TOOL FOR TRANSFORMATIVE ACTION TABLE OF CONTENTS Amsterdam becoming a thriving city 3 The Doughnut: a 21st century compass 4 Creating a Thriving City Portrait 5 Amsterdam’s City Portrait 6 Lens 1: Local Social 6 What would it mean for the people of Amsterdam to thrive? Lens 2: Local Ecological 8 What would it mean for Amsterdam to thrive within its natural habitat? Lens 3: Global Ecological 10 What would it mean for Amsterdam to respect the health of the whole planet? Lens 4: Global Social 12 What would it mean for Amsterdam to respect the wellbeing of people worldwide? The City Portrait as a tool for transformative action 14 1. From public portrait to city selfie 16 2. New perspectives on policy analysis 17 Principles for putting the Doughnut into practice 18 References 20 8 WAYS TO TURN THE CITY PORTRAIT How can Amsterdam be a home to thriving people, INTO TRANSFORMATIVE ACTION AMSTERDAM BECOMING in a thriving place, while respecting the wellbeing A THRIVING CITY of all people, and the health of the whole planet? MIRROR Reflect on the current Cities have a unique role and opportunity to shape humanity’s The Amsterdam City Doughnut is intended as a stimulus for state of the city through chances of thriving in balance with the living planet this cross-departmental collaboration within the City, and for the portrait’s holistic century. As home to 55% of the world’s population, cities connecting a wide network of city actors in an iterative process perspective account for over 60% of global energy use, and more than of change, as set out in the eight ‘M’s on the right. -
Suggested Activities for Sociedad Honoraria Hispánica Chapters
Suggested Activities for Sociedad Honoraria Hispánica Chapters 1. Collect toys for children at Christmas 2. Collect food and clothes for needy families 3. Host a candlelight induction ceremony 4. Host a Spanish Cafe and sell tickets 5. Host a verbena 6. Prepare a scrapbook 7. Invite speakers to your meetings and/ or induction ceremonies: o Professors from local colleges/universities o Specialists/Consultant from the State Department of Education o Board members o State President of AATSP o State Director o National President o Local celebrities and personalities o Mayor, Governor. etc. o An advisor from another chapter o Ambassador or Consul General of an Embassy 8. Work in conjunction with an elementary, middle or high school. 9. Sponsor after-school/summer activities such as: o Study hall o Tutoring o Paper-grading project o Mini-course or workshop for children, teaching Spanish and/or culture 10. Sponsor a restaurant for teachers serving food from Spanish-speaking countries. 11. Sponsor an autumn or spring carnival/festival. 12. Sponsor a doughnut/churro/buñuelo sale 13. Adopt a Spanish-speaking child or grandparent. 14. Have a Talk-a-thon in Spanish. 15. Work with Special Olympics. 16. Present programs to elementary. students and/or special education students 17. Organize a retreat for the members of your chapter. 18. Have monthly tertulias or meriendas 19. Have a planning session 20. Watch a movie 21. Work on a project 22. Invite members from a nearby chapter 23. Play games 24. Cook 25. Host a casino for first-year students 26. Have a dance session 27. -
Breakfast Lunch Panini
At Chanticleer Café & Bakery we are passionate about quality food and service. We use fresh ingredients and strive to prepare homemade food with distinctive style, and refreshing taste. BREAKFAST Add bacon or sausage to any sandwich for an additional $1.00 Egg, and Cheese on a Croissant ............................................................................................................. $4.95 Fresh baked croissant with a fresh cracked egg and Ashe County cheddar cheese Egg and Cheese on a Biscuit ................................................................................................................... $3.95 Fresh baked biscuit with egg and Ashe County cheddar cheese Egg Whites on an English Muffin ......................................................................................................... $4.25 Toasted english muffin with egg whites and swiss cheese Fresh Fruit Cup ........................................................................................................................................... $2.95 Fresh cut melon, pineapple, grapes and berries Greek Yogurt Cup ....................................................................................................................................... $3.50 Greek yogurt with fresh strawberries, blueberries and honey-granola topping Steel Cut Oatmeal ....................................................................................................................................... $4.25 Steel cut oats with toasted pecans, dried cranberries and cinnamon-brown -
DOUGHNUT BALL RECIPE for Use with the Gourmet Gadgetry Cake Pop Maker! DOUGHNUT BALL INGREDIENTS: 230G Self-Raising Flour 100G
DOUGHNUT BALL RECIPE for use with the Gourmet Gadgetry Cake Pop Maker! DOUGHNUT BALL INGREDIENTS: 230g self-raising flour 100g caster sugar 125g softened butter 195ml milk 1 egg 1/2 teaspoon of salt 1 teaspoon of baking powder 1 teaspoon of vanilla essence COATING INGREDIENTS: Sugar Cinnamon DOUGHNUT BALL INSTRUCTIONS: 1. Add the softened butter and sugar to a large mixing bowl and beat until light and fluffy. 2. Next beat in the egg and vanilla essence to the mixing bowl. 3. Add the salt and baking powder to the bowl and mix in. 4. Gradually sift and mix in the flour. 5. Add the milk and mix all of the ingredients until they come together to form a smooth batter. 6. Make sure that your Cake Pop Maker is pre-heated and that each cavity has been coated with an oil spray. 7. Add a dessert spoon sized amount to each cake pop cavity on the bottom baking plate. 8. Carefully close the lid and allow the doughnut pops to bake for 4-5 minutes. 9. You can test that the doughnut pops are ready by inserting a toothpick into the middle of one; if it comes out clean they are ready. 10. Switch off the machine and leave to cool for a few minutes before removing with a wooden or plastic utensil. 11. Whilst the doughnut pops are warm roll them in a mix of sugar and cinnamon. This will lightly coat the pops and add a sweet, delicious flavour! Serve immediately! . -
The UK Doughnut: a Framework for Environmental Sustainability and Social Justice Figure 1: SRC Planetary Boundaries
OXFAM RESEARCH REPORT – SUMMARY FEBRUARY 2015 THE UK DOUGHNUT A framework for environmental sustainability and social justice MALCOLM SAYERS Cambium Advocacy DR KATHERINE TREBECK Oxfam GB The world faces twin challenges: delivering a decent standard of living for everyone, while living within our environmental limits. These two interwoven concerns are captured in Oxfam’s Doughnut model, which visualizes a space between planetary boundaries and social floor where it is environmentally safe and socially just for humanity to exist. At the national level, the UK Doughnut model suggests areas of life that might constitute a social floor below which no one in the UK should fall, and begins the process of identifying which environmental boundaries might be useful for incorporation into a national UK analysis. The report provides a snapshot of the UK’s status by assessing its current position against this suggested set of domains and indicators. Oxfam Research Reports are written to share research results, to contribute to public debate and to invite feedback on development and humanitarian policy and practice. They do not necessarily reflect Oxfam policy positions. The views expressed are those of the authors and not necessarily those of Oxfam. www.oxfam.org EXECUTIVE SUMMARY The world faces twin challenges: delivering a decent standard of living for everyone, while living within our environmental limits. These two interwoven concerns are captured in Oxfam’s Doughnut model, which visualizes a space between planetary boundaries and social floor where it is environmentally safe and socially just for humanity to exist. We live on a fragile planet, which is under increasing stress to the extent that we are transgressing a number of planetary boundaries.1 This planet is shared by over seven billion people. -
Bakery Ingredient List May 2021
Bakery at Gimme Ingredient List Updated 5/2021 Croissants Almond Croissant (N). Wheat flour, water, butter, sugar, yeast, iodized salt, emulsifier: mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, flour treatment agent: ascorbic acid, color: annatto. Filling: sugar, almonds, egg white. Topping: almonds. Contains: gluten, egg, milk, nuts. Butter Croissant. Enriched flour (unbleached wheat flour, malted barley flour, niacin, iron, thiamin, mononitrate, riboflavin, folic acid), unsalted butter (cream, natural flavorings), water, milk, sugar, yeast, egg, salt, dough conditioner (vital wheat gluten, xanthan gum, deactivated yeast, ascorbic acid, enzymes), gluten (wheat), deactivated yeast. Elder and Raspberry Croissant (V)(N). WHEAT flour, margarine (vegetable palm fat, sunflower oil, water, emulsifier: mono- and di-glycerides of fatty acids - from palm; acidity regulator: citric acid), elder and raspberry filling 18% (glucose-fructose syrup, sucrose, elder 18%, raspberry 17%, gelling agent: pectin; acidity regulator: citric acid; flavours), water, yeast, sugar, fructose from grapes, mixture of oilseed (sunflower, sesam, flax seeds in varying proportions), SOY flour, CEREALS 1,1% (RYE, OAT, BARLEY flour in varying proportions), salt, natural yeast (WHEAT), malted BARLEY flour 0,42%, emulsifiers: mono and diacetyltartaric acid esters of mono-and diglycerides of fatty acids, mono- and di-glycerides of fatty acids; anti-caking agent: calcium carbonate; dextrose; natural flavours, malted CEREALS flour: WHEAT; antioxidant: ascorbic acid, -
Wallowa County, Oregon and Environs
Moving On By Winona Johnson Holloway J; ~tnn,I ~M ;r= ·~ - ;}/-~ _?~ lq?7 Moving On by WinonaJohnson Holloway ©1989 Shadow Butte Press Live Oak, California All rights reserved included the right to reproduce this book or parts thereof in any form Cover picture courtesy of Alice Mccully Printed by "The Printer" in Davis, California, U.S.A. I I dedicate this book to Merritt Louis Holloway, whose genes have mixed with mine to produce our own line of descendants, now in its fourth generation. Thank you Merritt for having such interesting ancestors. Thank you for our adventurous life together. II Our past is not a dead past. It is still alive in little pockets and trickles to surprise us in places still to be found. How lucky are those who have perceived it- a spark that shines within us dimly-to tell us who we are and why and how. We know better where we are going, if we know from whence we came. WJH III Grover and Zora Johnson and family, 1926 Front: Zora, Grace, Joe, Tom, Maybeth, Grover Rear: Winona, Dorofy, Ellen, Mildred IV Moving On Contents Chapter 1 Others came before me ............................................................................ 1 Chapter 2 The world is full of a number of things ................................................. 15 Chapter 3 That was the time that was, a time that will not come again ............... 39 Chapter 4 Of fun and foibles ................................................................................ 71 Chapter 5 As the twig is bent, the tree's inclined ................................................... 87 Chapter 6 Making do ............................................................................................ 103 Chapter 7 On my own .......................................................................................... 125 Chapter 8 In which we try it out there in the big world ........................................... -
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. -
Artisan Pastry Dough and Butter Croissant
Artisan Pastry Dough and Butter Croissant Proof Proof CHEESE PASTRY PRODUCT SPECIFICATION AND INFORMATION SHEET PACKAGE 192 PER CASE RAW WEIGHT NO TOPPING 3.0 oz (+/- .25 oz) STORAGE FREEZER BAKED WEIGHT WITH TOPPING 3.75 oz (+/-.25 oz) SHELF LIFE FROZEN 60 DAYS DIMENSIONS RAW 5.5" x 2.5" x .75" (+/-.25") SHELF LIFE THAWED 0 DAYS DIMENSIONS BAKED (LxWxH) 5.75" x 3.75" x 1.25" (+/-.25") PAN UP UTENSILS NEEDED Pan: Screen Amount: 12 (4x3) Prep: Pan Liner Fig. 1 PAN UP PREP Pull pastry blanks from the freezer and place up to 12 on a lined screen Place pastries in the cooler to thaw under a covered rack Shape product as soon as workable - between 45 - 75 minutes after being pulled from the freezer PRE PROOF PREP Lightly mist dough blanks with water to ensure that the folded corners will seal (Fig. 1) Fold two opposing corners towards the center, overlapping slightly (Fig. 2) Fig. 2 To seal, press down with index finger only where the two corners overlap each other Egg wash pastry evenly (Fig. 3) Apply 1.25 oz of Cream Cheese filling, which will be approx. 5 rows as shown in (Fig. 4) Recommended opening size of Cream Cheese bag is .25" Sprinkle entire pastry with 1/16th oz of Cinnamon Crunch topping - 1 level Silver (#100) scoop will top 4 pastries (Fig. 5) PROOF Floor proof under a covered rack for 45 - 75 minutes Remove cover and place in the proof box for 5 - 10 minutes Fig. 3 Note: Product is fully proofed when the layers barely start to separate PROOF SPECS - N/A PRE BAKE PREP - N/A BAKE Temp: 340 Degrees Vent: Closed Steam: N/A Time: 15 - 20 minutes Proof Note: Bake times may vary by bakery-cafe Fig. -
Pain Au Chocolat Makes 24 Pastries
_____________________________________________________________________________________ Pain au Chocolat Makes 24 pastries These wonderful pastries were the inspiration for us in learning about croissant dough and mastering the methods. There’s something about biting into flaky, bread layers and finding a bite of special chocolate in the middle. The process is the same as basic croissant up to the final formation and last rising. We’ve used the classic shape of a rolled rectangle for the version presented here. Serve them warm with your favorite coffee or tea. 1 Tbsp (1.5 pkg) active dry yeast 6 Tbsp warm water Two good pinches of sugar 3-1/2 cups flour 1-1/3 cups milk, warmed 1-1/2 Tbsp. sugar 1 Tbsp. salt 4 Tbsp. butter, cut into 8 chunks 1/2 lb. (2 sticks) unsalted butter, chilled Extra flour for dusting while rolling 1 egg (for egg wash) 12 oz. dark, bittersweet chocolate PART 1 – MIXING THE DOUGH 1. ACTIVATE the yeast. The water should be between 95-100°F, or comfortably warm to the inside of the wrist. Add two good pinches of sugar and stir to dissolve prior to adding the yeast granules. Swirl the sweetened water, and sprinkle the yeast on top while the water is still moving. Allow to sit for 5-7 minutes or until the top is nicely foamy and the yeast awakened. 2. MEASURE the flour and place in a large mixing bowl. 3. WARM the milk with the sugar, salt, and 4 Tbsp. butter (cut into chunks) added until 95-100°F, or comfortable to the inside of the wrist and the butter melted. -
Ar Yzt a Food Solutions
ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry. -
Food Menu Nutritional Summary by Region 2.20.2020.Xlsx
The nutritional values provided in this guide or shown on menus or menu boards should be considered approximations. Variations in nutritional values throughout this menu may occur due to deviations in preparation, availability of ingredients, seasonal changes, cooking processes and custom ordering. Data is rounded to meet FDA regulations. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. All of our food items are produced in facilities where known allergens are present. We cannot guarantee that any of our products are free from allergens (including dairy, eggs, soy, tree nuts, wheat and others) as we use shared equipment to store, prepare and serve them. Food Menu Nutritionals_Pastries (Chicago) Saturated Cholesterol Total Dietary Protein Product Category Supplier Item Calories Total Fat (g) Trans Fat (g) Sodium (mg) Sugars (g) Fat (g) (mg) Carbohydrates (g) Fiber (g) (g) Bagels & Breads Aya Pastry Biscuit 700 49 31 0.5 180 1010 58 2 6 9 Bagels & Breads Aya Pastry Country Sourdough 140 0.5 0 0 0 430 29 2 0 5 Bagels & Breads Defloured Zucchini Loaf 320 17 3.5 0 30 300 39 2 24 4 Bagels & Breads NYC Bagel Deli Cinnamon Raisin Bagel 490 1.5 0 0 0 1730 104 6 18 17 Bagels & Breads NYC Bagel Deli Everything Bagel 400 2 0 0 0 880 81 3 12 14 Bagels & Breads NYC Bagel Deli Plain Bagel 390 1 0 0 0 490 80 3 11 14 Bagels & Breads NYC Bagel Deli Sesame Bagel 390 1.5 0 0 0 490 80 3 11 14 Bagels & Breads NYC Bagel Deli Wheat Bagel 470 2 0 0 0 520 100 6 17 17 Cookies & Bars Aya Pastry Double Chocolate Cookie 300 15 10 0