100032 4/10 Lb Clab Girl Baking
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GSA Pricelist GS07F0029T
Direct Resource 800-888-1928 GSA Pricelist v0209 Item Number Short Description Price RCP617388BLA CLEANING CART W/ZIPPERED YELLOW VINYL BARCP617388BLA $548.84 RCP6189BLA FULL SIZE CART W/VINYL BAG| BLACK (1) RCP6189BLA $1,686.06 RCP6190BLA COMPACT HOUSEKEEPING CAR T W/VINYL BAG|BRCP6190BLA $1,580.90 RCP6191BLA HOUSEKEEPING CART W/DOOR S & VINYL BAG|BRCP6191BLA $2,068.67 RCP7734BLA [HC]C-WORK CENTER| 5 WER| RCP7734BLA $896.38 RCP9T17BLA 1/2 CU YD SERVICE TRU RCP9T17BLA $947.10 RCP9T18BLA 1 CU YD SERVICE TRUCK BLACK RCP9T18BLA $1,218.64 RCP9T58BLA LADDER CART WITH CABI RCP9T58BLA $1,399.21 RCP9T68BLA HIGH CAPACITY SERVICE CA RT| BLACK RCP9T68BLA $672.59 RCP9T72 HIGH CAPACITY JANITOR RT (BLACK) RCP9T72 $700.00 RCP9T73 MICRO FIBER JANITOR C (BLACK) RCP9T73 $823.35 RCP9T75 HIGH SECURITY JANITOR RT (BLACK) RCP9T75 $1,057.76 RCP9T76 COMPACT FOLD AWAY CAR (BLACK) RCP9T76 $1,406.81 RCP9T77 C-COMPACT TURNDOWN HOUSE KEEPING CART (BRCP9T77 $1,249.28 RCP9T78 HIGH SECURITY HOUSEKE NG CART (BLACK) RCP9T78 $1,505.10 RCP9W21GRA 65 GAL ROLLOUT CNTNR GRAY W/BLACK LID RCP9W21GRA $558.68 RCP9W22GRA 95 GAL ROLLOUT WAST C CNTR|GRAY W/BLA RCP9W22GRA $605.82 RCP9W2773BLU BRUTE RECYCLING ROLLOUT CONTAINER W/LID RCP9W2773BLU $397.62 RCP9W27BLU 50 GAL BRUTE ROLLOUT CONTAINER|BLUE RCP9W27BLU $419.39 RCP9W27GRA 50 GAL BRUTE ROLLOUT CONTAINER|GRAY|2 RCP9W27GRA $419.39 RCP9W27YEL 50 GAL BRUTE ROLLOUT CONTAINER|YELLOW RCP9W27YEL $412.43 RCP9W72 MEGA BRUTE MOBIL COLL OR LID (BLACK) RCP9W72 $534.04 RCPQ979 FLOW FINISH SYSTEM|FLAT MOP| YELLOW (1RCPQ979 $693.06 RCPQ989 FLOW FINISH SYSTEM|STRIN G MOP| YELLOW RCPQ989 $852.76 RCP1011BLA HC STRUCT. -
Phone Follow-Up Dietary Interviewer Procedures Manual
National Health and Nutrition Examination Survey PHONE FOLLOW-UP DIETARY INTERVIEWER PROCEDURES MANUAL January 2002 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ..................................................... 1-1 1.1 History of the National Health and Nutrition Examination Programs 1-1 1.2 Overview of the Current NHANES .................................................... 1-3 1.2.1 Data Collection.................................................................... 1-4 1.3 Sample Selection................................................................................. 1-6 1.4 Field Organization for NHANES ....................................................... 1-7 1.5 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.5.1 Exam Sessions..................................................................... 1-12 1.5.2 Exam Team Responsibilities............................................... 1-13 1.5.3 Examination Components. .................................................. 1-14 1.5.4 Second Exams ..................................................................... 1-18 1.5.5 Sample Person Remuneration. ............................................ 1-19 1.5.6 Report of Exam Findings. ................................................... 1-19 1.5.7 Dry Run Day. ...................................................................... 1-20 1.6 Integrated Survey Information System (ISIS) .................................... 1-21 1.7 Confidentiality and Professional Ethics............................................. -
ASIAN NOODLE SOUPS Our Focus on Population Reach Understanding the Size of the HAUTE DOGS Audience Exposed to a Food Trend Helps Us Determine Its Trendreach
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) At Campbell we know that staying on the pulse of what people are eating and how their tastes are evolving requires more than a look at data points. That’s where our Culinary TrendScape program and our global team of chefs and bakers come into play. In a market where trends are turning up and gaining momentum at an increasing rate, our company looks to CCBI to identify growth opportunities that are rooted in culinary insight. Our integrated approach to tracking food trends relies on the expertise and intuition of our highly trained team, along with other sources including insights from our trusted industry partners. CS Throughout the year, our chefs and bakers draw inspiration from the people and places they TOPI encounter on the job and bring those ideas back to the kitchen. We kick off a dialogue OT H These themes are that’s rooted in our established methodology, take close look at the cultural shifts that 16 the driving force 0 behind this year’s drive trends—“hot topics” shaping the marketplace—and then hone in on the top trends 2 top trends that excite our palates most. This 2016 Culinary TrendScape report is the third we’ve published, and offers our Authenticity unique point of view on the year’s top ten North American trends, from Cooking with Back to Basics Fire to Caramel. Some of these trends may even inspire future Campbell products, as Conscious Connections they serve as a springboard for inspiration that drives creative product development Discovery & Adventure across our business platforms. -
Monarca Packaging
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A Touch of Tenderness
A Touch of Tenderness We’re really softies. But aren’t comfort and quality the most important concerns when it comes to facial and toilet tissue? We should know. Windsoft produces some of the most consistently high-quality paper products you can choose from today. And trust us, it does make a difference to the guests that visit the facilities you oversee. Windsoft is a great choice to make your life, and theirs, easier. We’re softies on the environment, too. Windsoft products are made with the environment in mind. Windsoft products meet EPA Comprehensive Procurement Guidelines for recycled content. So, we can help you contribute toward a more sustainable and environmentally conscious cleaning program. Preserving our environment is a responsibility that we share, and choosing environmentally conscious products helps. ©2008 Windsoft. Stock Number Alphabetical Index SKU PAGE SKU PAGE SKU PAGE SKU PAGE ACME UNITED AMR R570-4 63 BAG GW4 364 BRK LA912-1M 347 ACE 12408 254 AMR R800-4 47 BAG GW6 364 BRK LA916 347 ACE 13248 254 AMR R811-4 50 BAG GW8 364 BRK PP125 347 ACE 13367 254 AMR R823-4 51 BAG GX10 365 BRK PP183 347 ACE 15000 254 AMR R827-4 51 BAG GX12 365 BRK PP218 347 ACE 19016 266 AMR R838-4 51 BAG GX16 365 BRK TBLW-54108-25 347 ACE 40001 254 AMR R876-4 49 BAG GX2 365 PROLINE-BRUSH ACE 40900 254 AMR R890-5 49 BAG GX2060 365 BRU 119 205 ACE 41418 266 AMR R915-4 119 BAG GX2560S 365 BRU 120 205 ADVANTUS AMR R920-12 32 BAG GX4 365 BRU 121 205 ADV CB10000 262 AMR R925-12 35 BAG GX5 365 BRU 122 205 AJM AMR R930-12 35 BAG GX6 365 BRU 124 205 -
F the Abbreviation for Fahrenheit. Fabbri See Amarena Cherry. Fahrenheit ( ' Fehr
Ff F F The abbreviation for Fahrenheit . f Fabbri See amarena cherry . Fahrenheit ( ‘ fehr - uhn - hite) The temperature scale that records the freezing of water at 32 ° F (0 ° C) and the boiling of water at 212 ° F (100 ° C). It was invented by the German physicist Gabriel Daniel Fahrenheit. See also Important Temperatures Every Pastry Chef and Baker Should Know and Conversion Formulas and Equiva- lents appendices. fairy fl oss The Australian term for cotton candy . faiscre grotha ( ‘ fay - scrah groh - thah) A creamy Irish cheese made from cow ’ s milk and similar to cream cheese in texture and fl avor. falernum (fuh - ler - nuhm) A sweet syrup from the West Indies, made with lime, ginger, and almonds. falling number test A test that measures the degree of amylase activity in fl our. faluche (fah - loosh - eh) A small, round Belgian bread that looks like a mini pizza. It is cut open, spread with butter and sugar, and reheated before serving. fancy patent fl our See fl our, patent . Fantasia nectarine See nectarine . far Breton A fl an from Brittany, France, made with rum - soaked prunes and served warm or cold. farina (fuh - ’ ree - nuh) The Italian word for fl our, referring to a granular meal made from hard wheat fl our, potatoes, tubers, or other grains. It is rich in protein and commonly used in puddings, porridge, or as a thickener. farine (fah - rihn) The French word for fl our. farinette (fah - rihn - eht) A sweet or savory pancake from the Auvergne region of France. farinograph A tool used to test a bread’s resistance to break-down or collapse when made with a specifi c fl our. -
Sweet & Savory
EETS • W T S R • E A S T E S M 6 0 • A K N I T D B E S T C N H A SELLING E R N B I • T E S M PAY WITH CREDIT OR DEBIT TEXT PAY TO 833-858-8585 CONVENIENT ALLERGEN & + KOSHER INDEXES 1113 MINI MUFFIN CHOCOLATE LOAVES - 8 PK 1102 MINI MUFFIN BLUEBERRY LOAVES - 8 PK Pastelitos de chocolate. We took one of our all-time favorite treats Pastelitos de arandano. It’s a muffin, it’s a mini loaf cake, it’s both. and put it into a mini muffin loaf. Rich and chocolatey. The indulgent Wild blueberries mixed into muffin batter and baked for the perfect snack you deserve. Individually wrapped. PAREVE Contains: breakfast, lunch, or snacking treat. Individually wrapped. PAREVE * $20.00 Contains: * $20.00 GRAB N’ GO FOR SCHOOL OR WORK 1168 VO FLA RS CINNAMON CRUMB LOAF CAKES - 6 PK L O A R I Panes con migas de canela. A delicious, C C I O F crumbly, cinnamon streusel layer on a buttery, I L PRE-BAKED O T R vanilla cake that is totally scrumptious. R S A Individually wrapped. D Contains: • U O N N O * $20.00 • H s INDIVIDUALLY F O C H S P WRAPPED • O N 1091 CHOCOLATE CHUNK COOKIES - 8 PK Galletas con chispas de chocolate. 8 individually wrapped cookies made with semi-sweet chocolate chunks, and without artificial colors, flavors, or high fructose corn syrup. Our chocolate chunk cookies can tame 1157 any cookie craving. -
Chemicals Hescoinc Electrolux Spare Pars
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Copyrighted Material
INDEX A beef, 44–45 kasha varnishkes, 293–294 aakode, 422 beets, 46 kichel, 307–308 aam ka achar, 16 birds, 52 Kiddush, 310 Afghanistan, 50–51, 105, 310, 416–418, blintzes, 57 kishke, 313–315 434–435 borscht, 64–66 kitniyot, 316–317 ajin (Middle Eastern dough), 565 brisket, 74 klops, 318–319 ajwain, 47 brit milah, 75–76 knaidel, 319–321 Akiva, Rabbi, 345 cabbage, 85 knish, 322–324 alcohol, 20–21, 45–46, 309, 313, 436, carob, 90 kreplach, 329–330 511, 517, 534, 604, 623. See also carp, 91–93 kuchen, 335–337 wine carrots, 94 kugel, 338–341 Aleichem, Sholem, 181, 217, 233, 322, caulifl ower, 95 latke, 352–355 352, 485, 495, 516, 521, 599 charoset, 105 lekach, 359–361 Algeria, 115, 348–349, 584 cheese, 109 lentils, 363 allspice, 37 cheesecake, 110–112 liver, 363–365 almond, 244, 302, 310, 376–377, chicken, 118 lokshen, 367–369 385–386, 388, 497, 589, 593, 610 chicken soup, 120–121 mandelbrot, 385–386 almond paste, 273–274, 282–283, chickpeas, 122 mandlen, 386–387 373–375 cholent, 127–129 matza, 394 aloo bondas, 61–62 chremsel, 131 matza brei, 397–398 Alsace, 92, 129–131, 200–201, 203, citron, 181 milchig, 404 208–209, 341–342 compote, 139 miltz, 406 amalou, 21, 302 cumin, 150 mishloach manot, 409 amaretti, 374 dumplings, 166–168 mushrooms, 413 Amkhanitski, Hinde, 141, 168 eggs, 170–171 mustard, 414 amphorae, 617 eingemacht, 174–175 nusstortes, 420–421 anise, 20–21, 59–60, 303 engagements, 610 onions, 428 anniversary, of death, 621–622 etrogs, for Sukkot, 180 oublie, 431 apfelschalet, 203 falafel, 183 Passover, 442 Apicius, 169, 201, 211, 441, -
Documentation for the CSAFII/DHKS 1989-91 Data
Differences Between Current and Original Release of CSFII/DHKS 1989-91 Dataset and Documentation Please be advised that the data available from past USDA food consumption surveys reflect the foods and their nutrient values that were available at the time of the particular survey. Each survey was designed to assess the dietary status of the U.S. population at that particular time. It is important to consider that survey methods and operations including questionnaire wording, data processing methods, and the survey nutrient database used to calculate the dietary intake were updated from survey to survey based on new data and methods available at the time. Comparing data across surveys must take into account these types of changes. Some research has addressed the impact of changes in methods and/or databases between selected surveys. References are included in the respective surveys’ report sections on this site. Please study the complete dataset documentation before using the dataset. Nearly all the information provided with the original release continues to be applicable for the new release. However, some changes have been made to data formats and other items, so please keep the following points in mind as you read the documentation: • The data are now available online in SAS7 files (.sas7bdat) rather than on magnetic tape in ASCII fixed format files or on CD-ROM to be accessed using SETS software. • The formats documents from the original release (e.g., rt15.fmt) are superseded by new documents (e.g., rt15fmt.txt). • References to implied decimals are no longer relevant. The SAS variables carry the appropriate number of decimal places. -
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.