DOCSLIB.ORG

Williamsburg Lodge Banquet Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Williamsburg Lodge Banquet Menu BANQUET SELECTIONS Contents Banquet Policies ............................................................................................................................................ 2 Continental Breakfasts.................................................................................................................................. 3 Traditional Breakfast Buffets ........................................................................................................................ 4 Plated Breakfast Selections ........................................................................................................................... 5 Refreshment Breaks ................................................................................................................................. 6 - 7 Beverages .................................................................................................................................................. 8 - 9 Conference ½ and Full Day Break Packages ...................................................................................... 10 - 11 The Snack Shop .......................................................................................................................................... 12 Bento Box Selections ........................................................................................................................... 13 - 14 Plated Luncheon Entrées ..................................................................................................................... 15 - 16 Luncheon Buffets ................................................................................................................................. 17 - 24 Boxed Lunches ............................................................................................................................................ 25 Plated Dinner Menu Selections ........................................................................................................... 26 - 29 Combination Entrées........................................................................................................................... 30 - 31 The Groaning Board ............................................................................................................................ 32 - 33 Specialty Buffets ................................................................................................................................... 34 - 37 Receptions—Cold Hors d’Oeuvres ............................................................................................................. 38 Receptions—Hot Hors d’Oeuvres ............................................................................................................... 39 Reception Stations and Enhancements ..................................................................................................... 40 Chesapeake Seafood Selections / Garde Manger Displays ....................................................................... 41 Dessert Stations ........................................................................................................................................... 42 Reception Beverage Prices .......................................................................................................................... 43 Optional Beverages / Cordials and Liqueurs ............................................................................................ 44 Wine List .............................................................................................................................................. 45 - 46 1 Banquet Polices FUNCTION ROOMS PARCELS, MAILING, SHIPPING The Williamsburg Lodge reserves the right to move an A $2.50 handling fee per delivered box or item will be event to banquet/meeting room(s) other than that charged. A $100 handling fee applies for unloading appearing on the Banquet Event Order should there and loading pallets. Any materials required for be a significant change in the number of attendees as upcoming events may be sent three days prior to the determined by the Hotel. The Hotel also reserves the event for holding. Please ask your service manager to right to charge an additional fee for set-up of meeting provide the appropriate address information. rooms with extraordinary requirements, e.g., advance set-up and late tear-down. A room set-up fee will be PROPERTY DAMAGE charged where applicable. The Hotel will only set a You/your group are responsible for all damage to the banquet room up to 5% over the guaranteed number Lodge facilities caused by you/your Group’s attendees, of guests employees, agents, exhibitors or representatives. OUTDOOR FUNCTIONS Affixing anything to walls, floors, or ceilings of event rooms, hotel lobbies or overnight rooms without prior The Williamsburg Lodge reserves the right to make approval is not permitted. Please refer all your requests the final decision regarding outdoor functions. The to your Conference Services Manager. decision to move a function to an indoor location will be made no fewer than four (4) hours prior to the LIABILITY event based on the prevailing weather conditions and The Williamsburg Lodge assumes no responsibility for the local forecast. any items left in the Conference or coat rooms. REQUESTS FOR MULTIPLE ENTRÉES FOOD AND BEVERAGE Up to three (3) entrée choices may be selected. The The Williamsburg Lodge is responsible for the quality highest price entrée will prevail for all entrees. The and freshness of the food served to our guests. All exact number of each entrée is expected along with the food served at the Williamsburg Lodge must be guaranteed number of guests for the event three (3) prepared by our culinary staff. Food may not be taken days prior. Client is required to provide some form of off the premises after it has been prepared and served. identifying the entrée selection of each guest at the Please note that sales and service of alcoholic table e.g. colored ticket, color coded name tag, entrée beverages are regulated by the Commonwealth of card. Virginia. Guests are not permitted to bring alcoholic GUARANTEES beverages onto Colonial Williamsburg property. A guaranteed attendance number on all food and SERVICE CHARGE AND TAX beverage functions is due by 2 p.m. EST, three (3) A 20% taxable service charge and state and local tax is business days, prior to the scheduled event. If no final added to all food, beverage, and other services. guarantee is provided, then the estimated attendance Virginia law requires tax be paid on service charges. If on the banquet event order will be used as the you are a tax-exempt organization, please provide your guarantee figure. All charges will be based upon the tax-exempt number and certificate to the Hotel’s guarantee or actual number of attendees served, Accounting Department 30 days prior to your event. whichever is greater. 2 BANQUET MENUS CONTINENTAL BREAKFAST BUFFETS (Offered for 2 hours) Chilled Orange and Grapefruit Juice, Sliced Seasonal Fruits, Assortment of Breakfast Pastries, Fresh Bakery Muffins, Croissants, Sweet Butter and Jams, Dry Cereals, Lodge Signature Granola, Whole Banana, Individual Yogurts, 2% Milk, Freshly Brewed Royal Cup Coffee, Harney & Sons Teas $22.50 per person CONTINENTAL BREAKFAST ENHANCEMENTS Egg, Sausage, and Cheese Croissant $8.50 per person Quiche Lorraine with Bacon, Spinach, and Swiss Cheese $7.50 per person Virginia Ham, Egg, and Cheese Biscuit $8.50 per person Hot Oatmeal with Raisins, Brown Sugar, Toasted Coconut, Toasted Almonds $5.00 per person Signature Granola Parfait Strawberries, Blueberries, Raspberries, Seasonal Tropical Fruits, House-made Granola Greek yogurt $9.50 per person Rise and Shine Farmer’s Juice and Smoothie* Juices and smoothies created by our chef’s from fruits and vegetables for a harmonious and healthy start to your morning $6.50 per person *Attendant fee required at $75 each per hour Healthy Start Breakfast Breads The Lodge’s Signature Harvest Bread, multigrain bagels, zucchini bread and oatmeal-bran muffins served with a selection of our own spreads, fruit butters and compotes $7.50 per person Prices are subject to a 20% service charge and applicable taxes. Menus and prices are subject to change at any time. Release December 6, 2016B 3 BANQUET MENUS TRADITIONAL BREAKFAST BUFFETS (Minimum of 25 guests required) (Offered for 2 hours) America’s Favorite Chilled Orange or Grapefruit Juice Seasonal Sliced Fruits, Dry Cereals with 2% Milk Breakfast Pastries, Muffins, Sweet Butter, and Jams Scrambled Eggs, Virginia Bacon, Sausage Links Country-fried Potatoes, Southern-style Grits Freshly Brewed Royal Cup Coffee, Decaffeinated Coffee, Harney & Sons Teas $28.00 per person The First Colony Chilled Orange and Grapefruit Juice Sliced Fresh Fruits, Dry Cereals and Lodge Signature Granola, Whole Bananas, 2% Milk Assorted Breakfast Pastries, Bakery Fresh Muffins, Sweet Butter, and Jams Scrambled Eggs, Southern-style Grits, Buttermilk Pancakes, Maple Syrup Virginia Bacon, Sausage Links, Country Fried Potatoes Freshly Brewed Royal Cup Coffee, Decaffeinated Coffee, Harney & Sons Teas $30.50 per person TRADITIONAL BREAKFAST BUFFET ENHANCEMENTS Chef Omelet Station* Farm Fresh Eggs and Eggbeaters Virginia Sugar-cured Ham, Bacon, Sausage, Roasted Mushrooms, Caramelized Onions Sweet Peppers, Cheddar Cheese, Tomatoes $12.50 per person French Toast Station French Bread French Toast, Ginger-spiced Peaches Toasted Pecan Butter, Maple Syrup $7.50 per person *Attendant fee required
Load more

Recommended publications
  • A Salad Mak a Salad Makes the Meal Es the Meal
    Saladish : a crunchier, grainier, Salad makes the meal : 150 A Salad Makes the Meal herbier, heartier, tastier way simple and inspired salad Salad Cookbooks and vegetable gardening with vegetables recipes everyone will love by Ilene Rosen by Wiley Mullins A collection of seasonally Provides a wide range of salad Best dressed southern salads organized recipes for creative ideas for a variety of meals and : from Key West to salads and vegetable dishes that occasions, in a volume that Washington, D.C. blend a wide range of ingredients, flavors, and includes such dishes as Roasted Beet Salad with textures, features. Goat Cheese and Walnut Dressing, Curried by Vicky Moon Chicken Salad with Mushrooms and Wild Rice, and Much more than a cookbook, Thai Beef Salad with Soy-Lime Dressing. "Best Dressed Southern Salad samurai : 100 cutting- Salads" presents a gastronomic journey from Key edge, ultra-hearty, easy-to- West to Washington, D.C., that showcases 101 Cooking light big book of make salads you don't have to fabulous recipes for every type of salad salads imaginable. be vegan to love by Shaun Chavis by Terry Hope Romero Showcases a plethora of Around the world in 120 salads Taking readers through the salads, from simple side salads : fresh, healthy, delicious seasons, this guide to making to giant, meal-size creations. delicious and healthy entree salads introduces a by Katie Caldesi versatile world of meatless, dairy-free dishes built Presents a collection of healthful on whole-food ingredients and includes recipes for The Everything Salad Book salad recipes from around the flavorful dressings that pack quite a punch.
    [Show full text]
  • A Good Soil Ecosystem
    1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in INTRODUCTION TO FOODS Topic Objective: At the end of the topic student will be able to understand: Standard specification Lot Mark or Batch Code Presentation Instruction for Use Place of Origin Business Name and Address Storage Conditions Date Tagging Ingredients Name Food Choices and Sensory Characteristics Federal-level regulation Definition/Overview: Agricultural economics originally applied the principles of economics to the production of crops and livestock a discipline known as agronomics. Agronomics was a branch of economics that specifically dealt with land usage. It focused on maximizing the yield of crops while maintainingWWW.BSSVE.IN a good soil ecosystem. Throughout the 20th century the discipline expanded and the current scope of the discipline is much broader. Agricultural economics today includes a variety of applied areas, having considerable overlap with conventional economics. Economics is the study of resource allocation under scarcity. Agronomics, or the application of economic methods to optimizing the decisions made by agricultural producers, grew to prominence around the turn of the 20th century. The field of agricultural economics can be traced out to works on land economics. Henry C. Taylor was the greatest contributor with the establishment of the Department of Agricultural Economics at Wisconsin. Another contributor, Theodore Schultz was among the first to examine development economics as a problem related directly to agriculture. Schultz was also instrumental in establishing econometrics as a tool for use in analyzing agricultural economics empirically; he noted in www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in his landmark 1956 article that agricultural supply analysis is rooted in "shifting sand", implying that it was and is simply not being done correctly.
    [Show full text]
  • Banquet Menus 2013 Pdf.Pdf
    PRIVATE DINING MENUS CONTENTS BREAKFAST & BRUNCH PAGE 2 BREAKS PAGE 6 BOXED MENUS PAGE 11 LUNCHES PAGE 13 RECEPTIONS PAGE 19 DINNER PAGE 24 BEVERAGES PAGE 36 A 22% Taxable Service Charge and 7.5% Sales Tax will be applied to all Food & Beverage Pricing . Prices subject to change without notice and may expire December 31st , 2012. Please note that additional Site Fees apply for Outdoor and Oceanfront Dining. 1 BREAKFAST & BRUNCH A 22% Taxable Service Charge and 7.5% Sales Tax will be applied to all Food & Beverage Pricing . Prices subject to change without notice and may expire December 31st , 2012. Please note that additional Site Fees apply for Outdoor and Oceanfront Dining. 2 CCCONTINENTALCONTINENTAL BREAKFAST BUFFETS BEACH BREAKFAST ~ $19 person TO COMPLEMENT YOUR CONTINENTAL BREAKFAST Fresh Florida Orange and Grapefruit Juices Assorted Breakfast Pastries * Omelettes (Prepared at the Buffet) $8 per person Sweet Butter and Preserves Quiches ( Select one please) $ 6.50 per person Smoked Salmon ~ Lorraine ~ Spinach & Herb ~ Baby Vegetables ~ Ham ~ Potatoes & Sausage ~ Bacon, CHEECA SPECIAL CONTINENTAL ~ $21 person Cheddar Fresh Florida Orange and Grapefruit Juices Smoked Salmon $9 per person with Bagels, Homestead Beefsteak Tomatoes, Onions, Sliced Seasonal Fresh Melons and Tropical Fruits Capers and Cream Cheese Assorted Breakfast Pastries Individual Cereals and Milk $2.50 per person (Skim and Regular Milk) Individual Fruit Yogurts $2.50 per person HEALTHY START ~ $22 person Farm Fresh Scrambled Eggs $5.50 per person Fresh Florida Orange and Grapefruit Juices Tropical Mueslix $4.50 per person with Dried Fruits and Nuts House made Granola Fruit Yogurt Homemade Granola $4.50 per person With Dried Fruit and Nuts Bran Muffins Sliced Seasonal Fresh Melons and Tropical Fruits Juices $30 gallon Mango, Papaya, Guava, Pineapple, Pomegranate, Tomato, V-8, Cranberry All Breakfast Selections include Freshly Brewed Starbucks Regular and Decaffeinated Coffee and Tea * A Chef Attendant is required at $100.00 for a one hour period Prices based on one hour of service.
    [Show full text]
  • C O O K I N G C L a S S
    C O O K I N G C L A Cooking School Summer Camps S Corporate Culinary Team Building S Children’s Cooking Birthday Parties E Private Cooking Parties Full-Service Catering S MAY 710 South Avenue West, Westfield, NJ 07090 (908) 232-5445 THRU www.classicthyme.com OCT. 2020 **Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Sue Four Mondays, 4-6 PM, Oct. 5, 19, 26, & Nov. 2, Ages 4 thru 9 year olds, $199 per student Drop-Off No Adults except Class Four - 1 Adult Guest Permitted to stay. To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances. As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created. Menus Kid’s Favorite Foods Class One – safety, tools, knife skills, prep, cook and eat Chicken Pot Pie, Tomato Soup, Zucchini Crisps and Strawberry Oatmeal Bars. Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Baked Macaroni and Cheese, Cornflake Chicken Tenders, Cornbread Casserole and Chocolate Chip Cookies. Class Three – continue skills, prep, cook and eat Stuffed Bell Peppers, Garlic Roasted Potatoes, Crusty Garlic Parmesan Bread, and Lemon Blueberry Hand Pies.
    [Show full text]
  • The Architecture of Hagia Sophia
    The Voice of the West Village WestView News VOLUME 16, NUMBER 7 AUGUST 2020 $2.00 Turkish President Recreates Ancient Conquest By George Capsis I was a bit surprised at my own shock and, deathbed at his mother’s pleading. yes, anger when I read in the New York Times The language spoken in Byzantium then, that the Turkish President Recep Tayyip now Turkey, was Greek, of course, and many Erdogan had announced that the Turk- Greeks still live in Turkey, with families dat- ish government would again take over the ing back centuries. One of those families 1,500-year-old Hagia Sophia—also called is—or more correctly, was—mine. Church of the Holy Wisdom—and use it Very soon after a Greek meets another as a mosque. Greek for the first time, the classic question Turkish newspapers showed crowds pops up, “Where does your family come cheering at regaining something they obvi- from?” If it is from the Peloponnese, the ously feel is a part of their historic tradition largest segment of that island-fragmented going back to the surrender of the Byzantine country, the answer might be “Langadia,” Empire to the Muslim invasion in 1453, which is where my wife’s family came from when Hagia Sophia was converted into a (her maiden name was Geanacopoulos); mosque and remained so until 1934 when but if you ask that question of a Greek it was made into a museum (it has been one whose family came from Turkey, he will of the most frequently visited museums in answer, “My family is from Asia Minor,” the world).
    [Show full text]
  • Ding Darling Celebrates Island Scene See Page 7 2 • Week of October 20-26, 2000 • Islander EXPERIENCE OUR PANORAMIC VIRTUAL TOURS ANY TIME
    Bulk Rate - U.S. Postage Paid Sanibel, FL Permit #33 Postal Patron Since 1961 Week of October 20-26, 2000 36 Pages Free Z IT*.77.T*" '. ••»•*•-<,-. , . • • . Photo/Michael Pistella WILL THE REAL BLUES BROTHERS PLEASE STAND UP? - Robyn Higgs, Greg and Emily Kasten join Sam Bailey in portraying the Bailey Blues Brothers (and Sister, with Emily). For a photo essay by Michael Pistella, see page 5. Ding Darling celebrates island Scene See page 7 2 • Week of October 20-26, 2000 • Islander EXPERIENCE OUR PANORAMIC VIRTUAL TOURS ANY TIME. LOG ON TO www.islandsgroupsanibel.com . INVESTMENT PROPERTY WEST GULF .*. ' BUck Orchid Caller)-. Winner of 1999 "Beit Art Gallery" of the Islands. Excellent FEATURED PROPERTIES LOCATION, location and graceful ', national reputation with exclusives on living. Cross West Gulf Dr. to the beach. ( Style & comfort define this redesigned t\ , * some of todays most sought-after artists. 'r . J High traffic location with strong NOW AVAILABLE Michigan home. Large lot. Room for "i following. Contact Sharon for details. pool. Call Linda to see.. SANIBEL'S MOST DESIRABLE _ STEPS TO THE BEACH ON NERITA ST , This .second floor gulf front residence is Cute and close to the Gulf. 2 Bedroom/2 j sine to excite your refilled sense of style Bath ground level. Excellent condition, ,m<l good taste. And, with just one unit newly remodeled. Large, private, corner pei floor, Chelsea Place is a superb lot with room for a pool. Exceptional ex.unple of excellence in quality and investment property. Call Linda to see privacy. Shown By Appointment Only. today.
    [Show full text]
  • Correct Salads Fot Am, Occasions Mm Double Whipped Foi Perfection
    Correct Salads fot aM, occasions mm Double Whipped foi perfection Every year more Hellmanris Mayonnaise is sold than any other brand. There must be something back of this ex- traordinary success ... a reason for its universal demand. IRST of all, it is based on a secret French recipe ... a priceless recipe that originated years ago in a little restaurant on the Bois Fde Boulogne in Paris. Today, Hellmann's Mayonnaise is made by this same famous recipe. It calls for the finest ingredients—selected salad oils . breakfast eggs . thrice-strained vinegar . and a subtle blend of spices from the Far East. But more than that, Hellmann's Mayonnaise is double whipped. In this thorough blending lies the secret of Hellmann's superiority. Each ingredient is blended so perfectly that the mayonnaise is always con- sistently smooth and creamy. Every drop in each blue-labelled jar of Hellmann's Mayonnaise is whipped not once but twice until it is thick and fluffy and silky-smooth. And there is yet another reason for its great success. It is amazingly popular with men. Thousands of wives have succeeded in making their husbands enthusiastic about salads. For Hellmann's Mayonnaise has a piquancy of flavor that men cannot resist. The carefully selected recipes in this booklet are suggestive of appro- priate salads to serve on many occasions. Their number and variety show how salads may be included in the meals regularly without becoming monotonous. And remember . with Hellmann's Mayonnaise, salads are always doubly delicious, doubly popular . and unfailingly com- plimentary to the hostess! 7807 © 1931 G.
    [Show full text]
  • Manual Chapter - Cuisine (5 January 1993) H
    •· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food.
    [Show full text]
  • Larkin Housewives' Cook Book : Good Things to Eat and How to Prepare Them
    Larkin Housewives' Cook Book Good Things to Eat and How to Prepare fhem Five hundred and forty-eight recipes, of which four hundred and eighty are prize recipes selected from more than three thousand submitted by practical housekeepers in the Larkin Recipe Contests. Compiled especially for customers and friends of the Larkin Co. by the Larkin Kitchen. PRICE. 30 CENTS :' 5 i y. Published by Established, 1875 Pure Food Specialists ^BUFFALO CHICAGO PEORIA * Local Branch: Philadelphia •16 COPYRIGHTED, 191S BY LARKIN CO. COPYRIGHTED, 1916 BY LARKIN CO. COPYRIGHTED, 1917 BY LARKIN CO. ALL RIGHTS RESERVED the woman who takes pride in Toserving tasty and attractive dishes, who delights in placing on her table "Good Things to Eat," who wishes to have the means of "variety" ever at her command, this Cook Book will be a valu- able and constant .adviser. It is interesting to note that it contains recipes from the North, South, East and West; the favorite recipes of practical and experienced housewives. No recipes were accepted from professional cooks but all from the homes of our many customers. We ;believe that this book will provei ^unique on 'account of, the immense variety given. Here will be found ;an answer to the question that is ever perplexing the house- wife—what to serve for the coming meal. Here she will find most valuable sugges- tions that will enable her to prepare, in great variety and in a practical and economical way, delicious and appetizing dishes that will be a source of real satis- faction and extreme delight to those in her home who truly appreciate.
    [Show full text]
  • The Creole Cookery of New Orleans
    This is a reproduction of a book from the McGill University Library collection. Title: Recipes of all nations Edition: New ed. Author: Forbes, Marcelle Azra Publisher, year: London : H. Joseph, 1946 The pages were digitized as they were. The original book may have contained pages with poor print. Marks, notations, and other marginalia present in the original volume may also appear. For wider or heavier books, a slight curvature to the text on the inside of pages may be noticeable. ISBN of reproduction: 978-1-77096-095-4 This reproduction is intended for personal use only, and may not be reproduced, re-published, or re-distributed commercially. For further information on permission regarding the use of this reproduction contact McGill University Library. McGill University Library www.mcgill.ca/library RECIPES OF ALL NATIONS RECIPES OF ALL NATIONS Compiled & Edited by COUNTESS MORPHY >0 ^ LONDON HERBERT JOSEPH LIMITED ©W^^^^i^^r^^^^^^^^^^^^^-^^ First published - - - I935 New edition - November 1946 Printed in Great Britain by Lowe and Brydone Printers Limited, London, N.W.io Qontents PAGE FRANCE 9 ITALY 99 SPAIN i6o PORTUGAL . 217 AUSTRIA 229 HUNGARY . 284 GERMA>JY . 300 RUSSIA 350 POLAND 402 NORWAY 416 SWEDEN 427 DENMARK . 439 BELGIUM 445 HOLLAISID . 462 UNITED STATES OF AMERICA 482 THE CREOLE COOKERY OF NEW ORLEAN 528 INDIA .... 553 CHINA 578 JAPAN .... 594 DISHES FROM OTHER LANDS . 606 ^reface^ THE COOKERY OF THE NATIONS THE history of cookery is part of the history of civilization. At some remote period—^too remote to be gauged— primitive man discovered that the flesh of his captures became less tough and more palatable when subjected to the action of fire, and from this the art of cookery evolved slowly and laboriously, like all the arts, and progressed from a simple to an elaborate process.
    [Show full text]
  • Be Eaten Or Drunk by an Animal for Nutrition Or Pleasure
    1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in “Introduction to Nutrition”. In Section 1 of this course you will cover these topics: Our Daily Bread Food Safety Factors In Food Preparation Vegetables Fruits Topic : Our Daily Bread Topic Objective: At the end of the topic student will be able to understand: Our Daily Bread Food Sources Plants Animals Production Definition/Overview: Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins that canWWW.BSSVE.IN be eaten or drunk by an animal for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role. Key Points: 1. Our Daily Bread Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption. Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with food borne illness claiming many lives each year.
    [Show full text]
  • Now Available As Single Day Sessions**
    **Now Available as Single Day Sessions** Classic Thyme Culinary Magic Bringing the Science Lab into the Kitchen with Miss Charlotte Combined Kids & Youth, Ages 4 thru 9 year olds Drop-off – No Adults Class 1 - Wednesday, April 24, 4-6 PM $49.99 per student per class Class 2 - Wednesday, May 1, 4-6 PM $49.99 per student per class Class 3 - Wednesday, May 8, 4-6 PM $49.99 per student per class Class 4 - Wednesday, May 15, 4-6 PM $49.99 per student per class Calling all young food fanatics, budding scientists and curious kids! We will guide students through culinary based experiments exploring science through food. Spark or nurture your passion for science in this four-week series. From edible science experiments to creating art with food, students will delve into the fascinating worlds of chemistry, physics, biology and engineering through fun, interactive, and sometimes, magical , hands-on activities. Each week will feature exciting experiments and the creation of a delicious snack. Call for information at 908-232-5445 and Register on-line at www.classicthyme.com **Combined Kids & Youth Baking Series** Spring and Fall Sessions Basic Baking Skills with Miss Sue Four Mondays, 4-6 PM, April 29, May 6, 13, & 20, Ages 4 thru 9 year olds , $199 per student Four Mondays, 4-6 PM, Oct. 7, 21, 28, & Nov.4, Ages 4 thru 9 year olds, $199 per student To help children develop basic Baking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.
    [Show full text]