DOCSLIB.ORG

SGP 2020 2021 Menu July EN 2-3.Xlsx

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SGP 2020 2021 Menu July EN 2-3.Xlsx St. George Preschool Menu for July 2021 2-3 years old Date Breakfast Snack Soup Main meal Desert Bread Afternoon breakfast Sandwich with butter, yellow cheese, cucumber/tea (Dobrudzha White fish breaded balls with maize and yoghurt sauce/salad of tomatoes and 01.07.2021 Nectarine Lentil's soup cocoa mousse, fruits Dobrudzha Cheesecake/Buttermilk/fruits bread) cucumbers Chicken burger with Colslo sauce, iceberg salad/ Carrots cream soup with cauliflower and yellow 02.07.2021 Slice of bread with butter and jam/Milk watermelon Vegetarian burger with breaded potato ball, cheddar cheese, Colslo sauce, Rice pudding, fruits Dobrudzha Apple pie/buttermilk/fruits cheese/croutons iceberg salad Stuffed peppers with minced meat and rice/yoghurt/ Stuffed peppers with rice Slice of bread with egg patee/Ice tea/fruits (Dobrudzha 05.07.2021 Cereals with milk apple Potatoes cream soup/croutons watermelon Dobrudzha and vegetables bread) 06.07.2021 Ciabatta with Philadelphia/tomato/tea apricots Tarator Veal Tas kebab with mashed potatoes/ Potatoes stew vanilla ice cream, fruits Dobrudzha Pancake with jam filling/smoothie/fruits Chicken soup 07.07.2021 Banitsa/Buttermilk peach Rice with olives and tomatoes/salad of eggplant and peppers Fruit parfait, fruits Dobrudzha Muffin with fruits/Ice tea/fruits Vegetables sticks with Grilled salmon/stewed potatoes with dill/salad of cabbage and carrots and French country cake with 08.07.2021 Rhodopean breakfast/tea/Dobrudzha bread Bean's soup Dobrudzha Ricotta bun/ Juice 100% fruits/fruits lemon juice Vinaigrette sauce mascarpone, fruit Spaghetti with tomatoes, chicken fillet, mozzarella, yellow cheese/ Quattro 09.07.2021 Sandwich with butter and Emmentaler/tomato/tea pear Gardner's soup melon Dobrudzha Yoghurt with biscotti/fruits fromage spaghetti with spinach Moussaka with minced meat/ Semolina with carob and raisins, 12.07.2021 Cous-cous with butter and cheese/tea apple Tarator Dobrudzha Cake with vanilla filling/milk/fruits Dock with buckwheat fruits Slice of bread with cream of avocado and cheese/Ice 13.07.2021 Cereals with milk nectarine Red lentil's cream soup/croutons Chicken stew with bulgur/ Vegetarian Drob sarma Vanilla pudding with fruits/ fruits Dobrudzha tea/fruits Roasted sandwich with roasted yellow cheese/tea (Dobrudzha 14.07.2021 banana Veal soup Omelette with yellow cheese and cheese/ Salad of tomatoes and cucumbers Fruit ice cream/fruits Dobrudzha Mint cake with biscotti/buttermilk/fruits bread) Vegetables sticks with Carrots cream soup with cauliflower and Breaded white fish/stewed baby potatoes with rosemary/salad of iceberg and 15.07.2021 Sandwich with cheese and eggs/tomato/tea (Dobrudzha bread) Cocoa pudding, fruits Dobrudzha Sesame pretzel/juice 100% fruits/fruits lemon juice parmesan/croutons cucumbers 16.07.2021 Baked doughnuts/buttermilk watermelon Nettle soup/croutons Pork with rice/Tzatziki/ Vegetarian moussaka/yoghurt Fruit's salad Dobrudzha Baked macaroni with sugar and eggs/tea/fruits Grilled pork steak with garnish of rice and vegetables/lettuce salad with 19.07.2021 Cornflakes/milk apple Red peppers cream soup with cheese/croutons Yoghurt with chia and fruits Dobrudzha Carrots muffin with goji berry/buttermilk/fruits radishes and cucumbers/ Vegetables stew with rice Breaded chicken bites with sesame and garnish of mashed cauliflower and 20.07.2021 Muesli with fruits and milk apricot Tomatoes' soup French country cake, fruit Dobrudzha Easter bread bun/smootie/fruits Cheddar cheese/ Baked yellow cheese/ stewed vegetables Spinach roll with egg, soft cheese and garnish of mashed potatoes/ lettice 21.07.2021 Roasted sandwich with yellow cheese/tea (Dobrudzha bread) watermelon Soup with mini meat balls Chocolate ice cream, fruits Dobrudzha Marble cake/buttermilk/fruits salad with cucumbers and tomatoes Vegetables sticks with 22.07.2021 Slice of bread with butter and patee of cheese and eggs/tea Lentil's soup Grilled salmon/stewed potatoes/salad of apples and carrots Banana mousse, fruits Dobrudzha Honey biscuits/milk/fruits lemon juice Lasagne Bolognese with 100% veal meat/ Lasagne with vegetables, ricotta and 23.07.2021 Slice of bread with butter and jam/tea nectarine Vegetables soup with eggs and yoghurt Yoghurt with fruits, fruits Dobrudzha Yellow cheese bun/fruit juice 100%/fruits mozzarella Slice of bread with cream of avocado and 26.07.2021 Cous-cous with butter and cheese/tea apple Broccoli cream soup/croutons Meatloaf with garnish of rice and vegetables/Greek salad/ Ratatuille Semolina, fruits Dobrudzha cheese/smoothie/fruits Veal stew with mashed potatoes and carrots/Shepherd's salad, no mushrooms 27.07.2021 Ciabatta with Philadelphia/cucumber/tea melon Tarator Sweet wheat, fruits Dobrudzha Blueberry muffin/milk/fruits added /Shakshuka Pancake with yellow cheese and turkey fillet filling/juice 28.07.2021 Slice of bread with butter and ricotta/tomato/tea banana Lamb soup Vegetables stew/yoghurt Ice cream, fruits Dobrudzha 100% Vegetables sticks with 29.07.2021 Muesli with fruits/milk Bean's Soup Paella with white fish/salad of cucumbers and olives Malebi pudding, fruits Dobrudzha Waffle with vanilla cream filling/Ice tea/fruits lemon juice Homemade meat balls of 100% minced meat with garnish of mashed 30.07.2021 Roasted sandwich with butter and Ementaler/tea nectarine Brussels sprouts cream soup/croutons watermelon Dobrudzha Sweet banitsa/ice tea/fruits potatoes/salad of tomatoes and cheese/ Spinach frittata The menu has been prepared in accordance with ORDER 2 of 07.03.2013 for the healthy nutrition of children from 0 to 3 years old in kindergartens and children's kitchens. Note: All products on the menu are in accordance with the regulations on specific food safety and quality requirements offered in kindergartens. Namely: bread, pasta and potatoes products are low in fat, salt and sugar. fruit and vegetables are fresh, preferably frozen and dried, instead of sterilized / they should be low in salt, sugar, fat, synthetic colors, preservatives, etc. / Fruit juices are 100% . Jams and marmalades are over 60% fruit content and less than 50% sugar content. Twice a week we offer milk and yoghurt with a fat content of 2%, the rest days they are with fat content of 3-3,6%. Buttermilk is salt free. Meat and meat product are free of tendons, fat and bones. Minced meat is veal or a mixture of veal 60% and pork 40 %. No skin on chicken meat. Fish is preferable fresh, boneless, low salt eggs. Eggs are fresh, stored under refrigerated conditions. Children are offered Dobrudza wheat bread. All products used for children's nutrition are consistent with The Bulgarian Institute for Standardization. Our menu is prepared by food technologist and coordinated with nurse Ertane Numan and nurse Viola Shopova List of potential food allergens: 1. Cereals containing gluten: wheat, rye, barley, oats, spelled (type of wheat), commute (type of durum wheat) or their hybrid varieties, and products thereof 2. Crustaceans and products thereof. 3. Eggs and products thereof. 4. Fish and fishery products. 5. Peanuts and their products. 6. Soybean and soy products. 7. Milk and milk products 8. Nuts: almonds, hazelnuts, walnuts, cashews, Brazil nuts, pistachios. 9. Celery and products thereof. 10. Mustard seed and its products. 11. Sesame seeds and products thereof 12. Sulfur dioxide and sulphites: with a concentration exceeding 10 mg / kg or 10 mg / litter, expressed as total SO 2, to be calculated for products offered for consumption or returned to their original state according to the manufacturer's instructions.
Load more

Recommended publications
  • MD-Document-E2eaaf0c-Bc85-46Ab
    COPERTO € 1,50 DOLMADAKIA Mousaka € 8,00 Polpette vegetariane 6 pz. € 8,00 (Sformato di melanzane, patate, ragù di carne, besciamella) (melanzane, patate, zucchine) Kolokithopita € 8,00 Flogeres € 8,00 (Sformato di zucchine e feta) (Sfoglia ripiena di formaggio e prosciutto cotto) Sformato di patate e formaggi € 8,00 Pita e Burekia € 8,00 (Sfoglia ripiena al forno) Pasticcio € 7,00 (Pasta al forno con ragù di carne, salsa di pomodoro, besciamella) Briam € 7,00 (Misto di ortaggi) Imam € 7,00 (Melanzane vegetariane) Dolmadakia € 7,00 (Involtini di foglie di vite con riso) Papuciakia € 7,00 (Melanzane ripiene di ragù di carne e besciamella) Lahanodolmades € 8,00 (Involtini di foglie di verza con carne di vitello in salsa di limone) Gemista € 8,00 (Pomodori e peperoni con riso e spezie) Lahanodolmades vegetariano € 7,00 (Involtini di foglie di verza con riso e pinoli in salsa di limone) Pikilia vegetariana € 13,00 GEMISTA (piatto composto da formaggi greci misti, salse e verdure) Legumi € 7,00 MOUSAKA le nostre SPECIALITÀ SPECIALITÀ DI CARNE € 8,00 Tutti i piatti di carne sono previsti di contorno HIRINO KRASATO Hirino Krasato (Spezzatino di carne di maiale al vino) Hirino Lemonato (Spezzatino di carne di maiale al limone) Hirino con funghi Keftedes (Spezzatino di carne di maiale con funghi) (Polpette fritte speziate) Tas Kebab Straccetti di pollo con zucchine e feta (Spezzatino di carne di vitello) Bocconcini di pollo al limone e zafferano Sutzukakia (Polpette di carne di vitello al forno speziate al cumino e cannella) Rollò Bekrimeze (Polpettone
    [Show full text]
  • TODAY Murder 'I'm Sorry'
    W"^ Elestlanft (JDbsmrcr VOLUME 28 NUMBER 39 MONDAY, OCTOBER 26,1992 • WESTLAND, MICHKJAN . 40 PAGES FIFTY CENTS 199? SuDur|jan ComrrjumcaliQns Corporation IN THE PAPER Murder 'I'm sorry' Ian Cowen admitted he was sorry for the sequence of "Now there's a child out there who judge, adding later, "The only way I- TODAY events that led to the fatal shooting of a young man, will not have a father to look up to," . can change all this, is by carrying out Cowen said. the goals that I'have set for myself." whose girlfriend delivered a baby after his death. Cowen's statement came as he pleaded with Detroit Recorder's If sentenced as a juvenile, Cowen Cowen is urging a judge to sentence him in the murder said he can continue his high school Fall bargains: A Westland special conspiracy case as a juvenile, not an adult. •Judge Denise Page Hpod to sentence him as a juvenile, not as an adult. studies in the juvenile system and education center had plenty of Hood's decision, expected Wednes­ plan for college courses. He had .at­ tended John Glenn High School be­ bargains for early Christmas BY DARHELL CLEM day, could mean the difference be­ to grow up without a father," Cowen fore his arrest. shoppers. /3 A STAFF WRITER said in court. tween a long or lifetime prison term, Ian Bruce Cowen, 17, expressed re­ Cowen and three other Westland or a second chance for Cowen by the Moreover, Cowen said he could morse Friday that the child of the teens have been accused of conspiring time he's 21.
    [Show full text]
  • Master Menus
    The Bayside Pantry Greek Style Buffet Spread at The Bayside Pantry A delicious and satisfying experience. Every Wednesday in April from 18h00 - 22h00 Book Now! Per Person R149.00 Soup of the Day Chicken Soup Avgolemono Egg, lemon and chicken soup Hortosoupa Vegetable soup with pasta Freshly Baked Country Loaf and Rosemary Rolls Falafel Toasted Crispy Pita Bread Dips and Sauces Tirokafteri Feta spread with roasted peppers and garlic Tzatziki Cucumber, Greek yoghurt and garlic Salads Build your own Greek village salad Romaine lettuce Herbed iceberg lettuce Cherry tomatoes Marinated calamata olives Creamy feta Cucumber Sliced red onion Assorted fresh peppers Artichokes Lemon chicken strips Pickled cauliflower Dressings Traditional Greek dressing Cucumber herb dressing Spicy Mediterranean vinaigrette Spiced Carrot Salad Mediterranean Chickpea Salad Lentil Salad with Roasted Peppers and Feta Orzo Salad Watermelon, Feta, Rocket and Black Pepper Cauliflower and Radicchio Salad with Lemon Dressing Cold Starter Platters Mixed Mussels in a Garlic and Lemon Sauce with Tomato Concasse Smoked Mackerel Plaki Spetsofai Sausage with Peppers and Tomato Sauce Chicken Fingers in a Yoghurt Crust Kolokithakia Tiganita Crispy fried zucchini Mikrolimano Fish Tavern (Grill Station) Fresh Sardines in a Lemon Chilli Marinade Baby Calamari Steaks with an authentic Greek Marinade Catch of the Day Served with: Fresh Lemon Red onion and tomato in balsamic Pizza Traditional Greek Pizza With feta, tomatoes, red onion and olives Ancient Greek Pita Station Greek Pita Station
    [Show full text]
  • Eight Mediterranean Menu
    Mediterranean Mediterranean Appetizers Specialities Hummus £3.25 The Eight Mix £13.95 A delicious blend of chick pea puree with olive oil, lemon A taste to suit every mood with a selection of…. juice and a hint of garlic. Steak Brochette, Chicken Brochette and Shish Kofte served on a bed of rice, with yoghurt, hummus and chilli dips. Stuffed Vine Leaves £3.25 Vine leaves filled with rice, herbs and spices. Moussaka £8.45 Layers of aubergine, potatoes and courgettes with minced Tzatziki £2.95 meat, topped with a delicious cheese sauce and baked in the oven. A refreshing yoghurt dip with finely diced cucumber, mint and a hint of garlic. Vegetable Moussaka £7.95 Layers of aubergines, potatoes and courgettes with nuts, Grilled Aubergine £3.75 mushrooms, red and green peppers, topped with a creamy cheese sauce and baked in the oven. Char-grilled aubergines with slices of fresh tomato and cucumber, drizzled with an aromatic dressing and topped Tas Kebab £10.95 with yoghurt. Tender cubes of lamb infused with herbs and spices and cooked in a rich tomato sauce, served with Mixed Meze (Cold) £4.95 buttered mashed potatoes and seasonal vegetables. A mixture of hummus, stuffed vine leaves and tzatziki. Chicken at Eight £10.25 Meat Balls £3.95 Breast of chicken, green olives and mushrooms in a creamy white wine sauce served with rice and Deep fried and served with a yoghurt dip. broccoli florets. Smoked Salmon £5.95 Peppercorn Steak £12.50 Smoked salmon parcels filled with peppered cream cheese served on a bed of rocket salad.
    [Show full text]
  • Crete (Chapter)
    Greek Islands Crete (Chapter) Edition 7th Edition, March 2012 Pages 56 Page Range 256-311 PDF Coverage includes: Central Crete, Iraklio, Cretaquarium, Knossos, Arhanes, Zaros, Matala, Rethymno, Moni Arkadiou, Anogia, Mt Psiloritis, Spili, Plakias & around, Beaches Between Plakias & Agia Galini, Agia Galini, Western Crete, Hania & around, Samaria Gorge, Hora Sfakion & around, Frangokastello, Anopoli & Inner Sfakia, Sougia, Paleohora, Elafonisi, Gavdos Island, Kissamos-Kastelli & around, Eastern Crete, Lasithi Plateau, Agios Nikolaos & around, Mohlos, Sitia & around, Kato Zakros & Ancient Zakros, and Ierapetra & around. Useful Links: Having trouble viewing your file? Head to Lonely Planet Troubleshooting. Need more assistance? Head to the Help and Support page. Want to find more chapters? Head back to the Lonely Planet Shop. Want to hear fellow travellers’ tips and experiences? Lonely Planet’s Thorntree Community is waiting for you! © Lonely Planet Publications Pty Ltd. To make it easier for you to use, access to this chapter is not digitally restricted. In return, we think it’s fair to ask you to use it for personal, non-commercial purposes only. In other words, please don’t upload this chapter to a peer-to-peer site, mass email it to everyone you know, or resell it. See the terms and conditions on our site for a longer way of saying the above - ‘Do the right thing with our content. ©Lonely Planet Publications Pty Ltd Crete Why Go? Iraklio ............................ 261 Crete (Κρήτη) is in many respects the culmination of the Knossos ........................268 Greek experience. Nature here has been as prolifi c as Picas- Rethymno ..................... 274 so in his prime, creating a dramatic quilt of big-shouldered Anogia .........................
    [Show full text]
  • Antalya Valiliği Sosyal Tesisler Işletme Şefliği
    ANTALYA VALİLİĞİ SOSYAL TESİSLER İŞLETME ŞEFLİĞİ HAZİRAN 2021 AYI SEÇMELİ YEMEK MENÜSÜ 31.05.2021 1.06.2021 2.06.2021 3.06.2021 4.06.2021 1 YÜSSÜK CORBA ISPANAK CORBASI MERCİMEK CORBASI TEL SEHRİYE CORBASI DOMATES CORBASI 2 ZEYTİNYAGLI BROKOLİ ZEYTİNYAGLI KURU BÖRÜLCE ZEYTİNYAGLI KARNIBAHAR ZEYTİNYAGLI BARBUNYA PİLAKİ ZEYTİNYAGLI PORTAKALLI KEREVİZ 3 TOPİK KÖFTE KADIN BUDU KÖFTE KÖRİ SOSLU TAVUK NOHUT YEMEGİ PİLİC ROTİ 4 CITIR TAVUK CEDAR SOS İLE FIRINDA MANTARLI TAVUK SARMA FIRINDA PATLICAN KEBAB DANA KARA KAVURMA DOMATES SOSLU SEBZELİ KÖFTE 5 KREMALI MANTARLI MAKARNA PATATES PÜRE NOHUTLU BULGUR PİLAVI MEYHANE PİLAVI FESLEGENLİ SOSLU MAKARNA 6 SEBZELİ PİRİNC PİLAVI ARPA SEHRİYELİ PİRİNC PİLAVI SADE PİRİNC PİLAVI SEBZELİ PİRİNC PİLAVI SADE PİRİNC PİLAVI 7 SALATA SALATA SALATA SALATA SALATA 8 YOGURT YOGURT YOGURT YOGURT YOĞURT 9 TRİLİÇE HİRA TATLISI CIKOLATALI PUDİNG TAVUK GÖGSÜ PROFİTROL 10 KEMALPASA TATLISI FIRIN SUTLAC SAMBALİ EKMEK KADAYIFI SARAY MUHALEBİSİ 7.06.2021 8.06.2021 9.06.2021 10.06.2021 11.06.2021 1 EZOGELİN CORBA HAVUCLU TAVUK CORBA YÜSSÜK CORBASI MERCİMEK CORBASI DÜGÜN CORBASI 2 ZEYTİNYAGLI TAZE FASULYE ZEYTİNYAGLI BROKOLİ ZEYTİNYAGLI ISPANAK ZEYTİNYAGLI BARBUNYA PİLAKİ ZEYTİNYAGLI İMAM BAYILDI 3 ISPANAKLI KIYMALI LAZANYA FIRINDA SEBZELİ TAVUK TAVUK TANDIR SEBZELİ TAVUK KAVURMA GUVECTE ETLİ İSPİR FASULYE 4 TAS KEBAB ANALI KIZLI TERBİYELİ KÖFTE İZMİR USULU PATLICAN MUSAKKA DANA ROSTO KREMALI MATARLI TAVUK SOTE 5 SADE PİRİNC PİAVI KUSKUS MAKARNA SADE PİRİNC PİLAVI PATATES PÜRE SEBZELİ BULGUR PİLAVI 6 SEBZELİ BULGUR PİLAVI
    [Show full text]
  • Enka Okullari Mart Ayi Yemek Listesi
    ENKA OKULLARI MART AYI YEMEK LİSTESİ 1 MART PERŞEMBE 2 MARTT CUMA ARA ÖĞÜN CAL ARA ÖĞÜN CAL MUZ (YERLİ) 70 YEŞİL ELMA 70 ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ETLİ NOHUT 220 ALACA ÇORBA 140 PİRİNÇ PİLAVI 180 ALTI EZMELİ KEBAP-BULGUR PİLAVI 450 KİVİ 70 AYRAN/DONDURMA 70/86 SEBZE MÜCVER 100 PAZI YATAĞINDA FELLAH KÖFTE 140 YEŞİL SALATA 25 KARIŞIK TURŞU 15 KIRMIZI LAHANA 25 GÖBEK SALATA 25 YOĞURT/CACIK 125/75 YOĞURT 125 İKİNDİ CAL İKİNDİ CAL MİNİ SANDVİC 160 ÇATAL 160 SÜT 115 SÜT 115 5 MART PAZARTESİ 6 MART SALI 7 MART ÇARŞAMBA 8 MART PERŞEMBE 9 MART CUMA ARA ÖĞÜN CAL ARA ÖĞÜN CAL ARA ÖĞÜN CAL ARA ÖĞÜN CAL ARA ÖĞÜN CAL KIRMIZI ELMA 70 HAVUÇ/PEYNİR 80 MUZ(YERLİ) 70 ARMUT 70 YEŞİL ELMA 70 ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL SÜZME MERCİMEK ÇORBA 130 ETLİ KURU FASULYE 220 DÜĞÜN ÇORBA 140 YAYLA ÇORBA 130 BAL KABAĞI ÇORBA 120 TATLI EKŞİ SOSLU HİNDİ 220 PİRİNÇ PİLAVI 180 KIYMALI KARNABAHAR YEMEĞİ 160 DANA ROSTO\PATATES PÜRE 300 PİDELİ KÖFTE-YOĞURT 350/125 SEBZELİ NODDLE 200 MANDALİNA 70 KALEM MAKARNA 180 TİRAMİSU 200 AYRAN/DONDURMA 70/86 YEŞİL SALATA 25 ZY.PIRASA 100 MARUL SALATA 25 GÖBEK SALATA 25 ZY. FIRINDA SOSLU SEBZE 100 HAVUÇ TARATOR 75 GÖBEK SALATA\VARLDORF SALATA 25/70 MERCİMEK KÖFTE 100 PESTO SOSLU BROKOLİ 100 GÖBEK 25 LAHANA SALATASI 25 KARIŞIK TURŞU 15 RENDE HAVUÇ 25 KIRMIZI LAHANA 25 COLESLAW SALATA 75 YOĞURT 125 YOĞURT/ CACIK 125/75 YOĞURT 125 YOĞURT 125 KIRMIZI LAHANA 25 İKİNDİ CAL İKİNDİ CAL İKİNDİ CAL İKİNDİ CAL İKİNDİ CAL ZEYTİNLİ POĞAÇA 200 BROWNİ KEK 200 DOMATESLİ KURABİYE 300 AYÇEKİRDEKLİ
    [Show full text]
  • Internationales Kochbuch Deutsche Version
    Mein Lieblingsrezepte Lieblingsrezept aus aller Welt – einfach zuzubereiten in Deutschland Mein Lieblingsrezept VORWORT Die Georg-August-Universität Göttingen zeichnet sich in besonderem Maße durch einen »internati- onal spirit« aus, der sich in unterschiedlichen Dimensionen zeigt: Wir pflegen Kooperationen mit Hochschulen in 107 Ländern in Europa, Asien, Nord- und Süd- amerika sowie Afrika und engagieren uns in internationalen Netzwerken wie dem U4-Netzwerk, The Guild of European Research Intensive Uni - versities, dem Deutsch-Japanischen HeKKSaGOn- Netzwerk und der Coimbra Group. Wir unterstützen nachdrücklich Studierende und Forschende, indem wir zahlreiche Stipendien für internationalen Austausch bereitstellen. Gleich- zeitig bieten wir über 70 internationale Studien- programme an, um den Standort für internationale, aber auch nationale Studierende und Forschende attraktiv zu gestalten. Über 600 Module werden in Englisch unterrichtet. Wie wichtig die internationale Verankerung für die Universität Göttingen ist, zeigt sich zudem an dem Projekt »Internationalisierung der Curricula«. Durch die Einbindung globaler Perspektiven und internationaler und interkultureller Dimensionen in unseren Studienprogrammen bereiten wir unsere Studierenden hervorragend und auf einzigartige Weise für die globalisierte Welt vor. Der Anteil der internationalen Studierenden und Forschenden an unserer Universität spiegelt das Selbstverständnis unserer Universität als inter- VORWORT national ausgewiesene Universität wider: 18 % unserer Lehrenden und Mitarbeitenden und rund 13 % unserer Studierenden stammen aus insge- samt über 130 Ländern. Wir alle profitieren in der Forschung und in der Lehre von dieser Vielfalt, indem wir voneinander lernen und unseren Horizont erweitern können. Wir sind stolz darauf, die akademische Heimat für so viele internationale Studierende und Wissenschaftlerinnen und Wissenschaftler zu sein! Die große internationale Vielfalt an unserer Universität spiegelt sich in dem internationalen Kochbuch wider.
    [Show full text]
  • November 2020
    NOVEMBER 2020 Multigrain rice/Bread Tuna mayo rice bowl Multigrain rice/Bread Rice/Bread No School Soft tofu soup (Teriyaki sauce) Bean paste soup Beef radish soup Fish cutlet Potato soup Cube beef Curry chicken Roasted mushroom Vitamin salad Bean sprout namul Tomato with potato Cucumber Kimchi Dringking yogurt Radish Kimchi Radish slice Kimchi Rice/Bread Multigrain rice/Bread Bibimbab Multigrain rice/Bread Rice/Bread Seaweed soup Rice-cake soup Mushroom soup Fishball soup Fried tofu soup Beef with paprika Korean chicken stew Scrambled egg Chicken fajita Beef with chickpea Steamed lotus root Zucchini namul Radish slice Kimchi Japchae Quail eggs stew Gim-gui/Kimchi Cucumber Kimchi Dringking yogurt Radish Kimchi Radish slice Kimchi Rice/Bread Multigrain rice/Bread Rice/Bread Multigrain rice/Bread Rice/Bread Bean sprout soup Beef soup with green Vegi egg soup Miso soup Corn soup Tas kebab Popcorn chicken Mapo tofu with beef Yogurt chicken kebab Kofte Broccoli with tofu Apple coleslaw Pasta salad Eggplant namul Macaroni salad Gim-gui/Kimchi Cucumber Kimchi Radish Kimchi Radish slice Kimchi Radish Kimchi Rice/Bread Multigrain rice/Bread Rice/Bread Multigrain rice/Bread Rice/Seaweed flake Soft tofu soup Fried tofu soup Rice-cake soup Seaweed soup Meat sauce Chicken curry Beef&Potato stew Bulgogi Fish cutlet Tomato spaghetti Greenbean scrambled egg Fish ball with vegi Green namul Broccoli chickpea salad Cheese Gim-gui/Kimchi Cucumber Kimchi Radish Kimchi Radish slice Kimchi Turkish salad/ Dringking yogurt Rice/Bread Beef radish soup Butter chicken Roasted potato Gim-gui/Kimchi .
    [Show full text]
  • Esa Standard Document
    M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
    [Show full text]
  • Soups & Salads Appetizers
    Soups & Salads Yayla soup $6.95 Yogurt based hot soup with rice and mint Red Lentil Soup $6.95 Authentic Anatolian soup made with organic red lentils & scratch vegetable stock Caesar Salad $7.95 Romain lettuce and croutons with house dressing Coban Salad (shephErd’s salad) $8.95 Chopped tomatoes, cucumbers, green peppers, onions, parsley, feta cheese with olive oil & lemon juice Mevsim salad (seasonal salad) $7.95 Seasonal Greens with parsley lemon juice and olive oil dressing Appetizers Anatolian Mixed appetizer plate for 1 $10.95 Humus, Feta cheese, Ezme, Babaganus, Dolma and Sigara Borek for 2 $20.95 Humus $7.95 Chickpea dip with tahini, fresh olive oil Dolma $7.95 Grape leaves stuffed with rice, mixed with pine nuts, onion & Turkish spices Kisir (Turkish tabouleh) $7.95 Cracked wheat, spring onions, parsley, chopped tomatoes Saksuka $8.95 Baked eggplant, green and red peppers chopped tomatoes BabaganusH $8.95 Smoked eggplant puree with garlic, fresh lemon juice, a touch of olive oil and paprika SPICY EZME $8.95 Garden fresh & finely chopped tomatoes, peppers, Turkish spices, mint, and parsley Cacik $5.95 Cool yogurt based with chopped cucumber and mint ANATOLIAN CHEESE SAMPLER $9.95 Turkish feta, fresh mozzarella, Sutdiyari cheese, tomato, cucumber, and olives Haydari $7.95 Strained yogurt, fresh mint, spice’s First basket of the bread on the house. Any other request of bread is chargeable. (Each bread $1.50) For items cooked to temp: consuming raw or under cooked meats, poultry, eggs, shellfish, or seafood may increase your risk
    [Show full text]
  • Arakas Latheros (Peas Latheros) Recipe by : Serving Size : 10
    Arakas Latheros (Peas Latheros) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- spalding 5 pounds fresh peas 4 scallions 1 1/4 cups oil or 1 cup butter 1 1/2 pounds tomatoes, peeled -- strained or 1 tablespoon tomato paste diluted with: 2 cups water 3 tablespoons dill -- chopped salt & pepper to taste water as needed Shell, wash and drain peas. Chop white part of the scallions into small pieces., and the green part into lge. pcs. Heat oil in large pot. Add the scallions and cook until soft but not browned. Add the peas and brown very lightly. Add the tomatoes (or the diluted paste), dill, salt, and pepper. Add enough water to half cover the peas. Cover the pot. Cook over medium heat until only the oil remains and the liquid has been absorbed (abt. 45 min.). NOTE: You can make this without the tomatoes, if you wish. In that case, add just enough water to cover the peas. - - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 19g Total Fat; (48% calories from fat); 13g Protein; 34g Carbohydrate; 50mg Cholesterol; 203mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates ***** Arni Fricase Me Kremmithakia Ke Maroulia (Lamb Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds shoulder or back of lamb 3/4 cup butter 10 scallions water as needed coarse salt 3 heads lettuce 2 tablespoons dill -- chopped (or to taste salt & pepper to taste 2 egg yolks 2 lemons -- juice only Cut lamb into serving-size strips.
    [Show full text]