Snacks (Exhibit 6-7)
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Cookie Troubleshooting Guide
Cookie Troubleshooting It’s especially unnerving when a Christmas cookie recipe you’ve been making for years suddenly comes out screwy—whether it’s too soft or too dry, overly brown or not brown enough. Wouldn’t it Guide be great if you knew exactly what causes the problem? This handy chart tackles some of the most common cookie calamities. The Problem Possible Causes Fix-it Tips for Now or Next Time Cookie dough is sticky and difficult to roll The dough probably became too warm. A quick chill in the refrigerator or freezer and cut. In particular, doughs rich in butter and egg will make most doughs behave—butter are especially difficult to handle if not kept solidifies quickly. For ease of handling, roll very cold. the dough between sheets of parchment paper, then chill. You can add more flour as a last resort if chilling doesn’t do the trick. Dough sticks to springerle mold, tears, The dough is too warm. Keep the dough as cool as possible, leaving and won’t stay together when turned out the portion you aren’t working with in the re- of the mold. frigerator. Use a fine sieve to dust flour over the mold or, even better, dust the dough that will be pressed against it. Slice-and-bake cookies are not Refrigerating a quickly hand-formed log often Roll the log a couple times throughout the perfectly round. creates imperfections. Also, the pressure of chilling process to work out inconsistencies slicing can flatten the bottom of the log. of shape. -
Keindahan Pantai Samila Sebagai Daya Tarik Wisata Di Songkhla Thailand
Foreign Case Study 2018 Sekolah Tinggi Pariwasata Ambarrukmo Yogyakarta KEINDAHAN PANTAI SAMILA SEBAGAI DAYA TARIK WISATA DI SONGKHLA THAILAND Nurul Hikmah 15.2126 Sekolah Tinggi Pariwasata Ambarrukmo Yogyakarta Abstract : Makalah ini merupakan hasil laporan Foreign Case Study untuk syarat publikasi ilmiah di Sekolah Tinggi Pariwasata Ambarrukmo Yogyakarta dengan judul Keindahan Pantai Samila Sebagai Daya Tarik Wisata Di Songkhla Thailand. 1. PENDAHULUAN 1.1. TUJUAN Foreign Case Study ataupun biasa disebut dengan singkatan FCS merupakan kegiatan wajib mahasiswa atau mahasiswi Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta. Foreign Case Study sendiri mencakup pada penelitian, interview ataupun wawancara di lokasi tujuan wisata, yang dilakukan di negara lain dengan tujuan mendapatkan berbagai macam ilmu dan wawasan tentang perkembangan dan pengelolaan di negara tersebut khususnya pada aspek Pariwisata [1]. Bukan hanya tentang itu tujuan diadakanya Foreign Case Study juga meliputi pencarian data-data terkait pengelolaan pariwisata di negara lain, dengan demikian mahasiswa mendapatkan gambaran dan pengalaman baru sehingga pada saat terjun didunia kerja khususnya pada bidang kepariwisataan di Indonesia nantinya dapat memberikan kompirasi terhadap pengelolaan pariwisata di dalam Negri. Tentu disetiap Negara di dunia memiliki cara andalan dalam mengelola pariwisata di masing – masing Negaranya. Bagaimana peran, usaha, strategi untuk memajukan pariwisata yang sekarang menjadi salah satu asset terbaik untuk perkembangan sebuah kawasan mulai dari zonasi kecil sampai besar. Selain bertujuan sebagai kunjungan dan observasi di negara lain adapun maksud dan tujuan dari diadakanya kegiatan FCS adalah melaksanakan penulisan jurnal ilmiah Foreign Case Study ini dalam rangka memenuhi tugas mata kuliah Technical Writing And Hospitalily Reasearch Medhode. Jurnal ilmiah ini disusun sebagai syarat tugas mahasiswa untuk melengkapi nilai Jurnal Ilmiah Akademik Sekolah Tinggi Pariwisata Ambarrukmo (STIPRAM) Yogyakarta. -
Temasek Holdings Since 1 April 2004 As a Result of Government’S Incentive in Revamping the Local Armed Security Service Sector
Major Companies Based in Singapore Authored by LENG KE The author doesn’t bear any responsibility for the accuracy of the information provided All rights reserved HP: 9621,7562 Email: [email protected] Singapore , a small Southeast Asia island with only 704 square kilometer’s area without any natural resources, constantly surprises the world with its excellent performance. With numbers of Singapore based companies ranks into the world’s top players in their respective fields, its ambitious merchant empire territory comes into form. Aetos Security Management • AETOS is a one-stop security service provider, which specializes in armed protection services for key installations and strategic industries, such as the airports, ports and key installations in the defense industry. • A fully owned subsidiary of Temasek Holdings since 1 April 2004 as a result of government’s incentive in revamping the local armed security service sector. Services Provided by Aetos Security Management • Professional Armed and Unarmed Security Services • Security management and alarm monitoring services through the state-of-the-art 24-hour Joint Operations Centre • Training and Consultancy Services • Provision, Customization, Commissioning and Maintenance of Integrated Security Systems Aspial Corporation • The only listed jewellery corporation specialized in contemporary fashion jewellery. • Owns the Aspial, Lee Hwa, Goldheart and Citigems brands • Lee Hwa (27 retail stores), Leader in contemporary jewellery. Specialized in Purplegold range of products as well -
Exchange List 2009
Updated October 2015 PROTEIN EXCHANGE LIST 2015 1 gram protein list Each of the Following in the Amount Stated = 1 Exchange NOTE: Information is correct at time of printing. Always remember to check food labels incase any products have changed. Updated October 2015 BREAKFAST CEREALS Breakfast Cereal Grams Measurements Harvest Morn Chocolate Pillows 18g 1 level blue scoop Kelloggs All Bran Branflakes 9g 2 level tablespoons Kelloggs Cocopops 18g 2 ½ level blue scoops Kelloggs Cornflakes 14g 2 level blue scoops Kelloggs Crunchy Nut Flakes 17g 2 level blue scoops Kelloggs Frosted Wheats 10g 5 pieces Kelloggs Frosties 22g 2 ½ level blue scoops Kelloggs Honey loops 14g 2 level blue scoops Kelloggs Mini Max 9g 7 pieces Kelloggs Raisin Wheats 11g 5 pieces Kelloggs Rice Krispies 17g 3 level blue scoops Kelloggs Rice Krispies Multigrain Shapes 13g 2 level blue scoops Kelloggs Special K 11g 1 level blue scoop Kelloggs Special K Red Berries 11g 1 ½ level blue scoops Nestle Coco Shreddies 11g 1 level blue scoop Nestle Cookie Crisp 14g 2 level blue scoops Nestle Curiously Cinnamon 18g 2 level blue scoops Nestle Frosted Shreddies 11g 1 level blue scoop Nestle Golden Nuggets 13g 1 ½ level blue scoops Nestle Honey Cheerios 12g 2 level blue scoops Nestle Honey Shreddies 11g 1 level blue scoop Nestle Nesquick 13g 1 ½ level blue scoops Nestle Oat Cheerios 11g 2 level blue scoops Nestle Shredded Wheat Bitesize 9g 6 pieces Nestle Shreddies 10g 1 level blue scoop Oatibix 8g ⅓ biscuit Oatibix Flakes 11g 1 level blue scoop Porridge 9g 2 level tablespoons Ready Brek 8g 1 level blue scoop Weetabix 10g ½ biscuit Weetabix Banana 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Crispy Minis Chocolate Chip 10g 4 pieces Weetabix Crispy Minis Fruit & Nut 10g 4 pieces Weetabix Golden Syrup 11g ½ biscuit Weetabix Organic 10g ½ biscuit Weetos 12g 1 ½ level blue scoops NOTE: Information is correct at time of printing. -
NHANES 2015-2016 MEC In-Person Dietary Interviewers Procedures
MEC In-Person Dietary Interviewers Procedures Manual January 2016 Table of Contents Chapter Page 1 Introduction to the Dietary Interview ............................................................. 1-1 1.1 Dietary Interview Component in the National Health and Nutrition Examination Survey ............................................................ 1-1 1.2 The Role of the Dietary Interviewer .................................................. 1-3 1.3 Other Duties of the Dietary Interviewer ........................................... 1-4 1.4 Observers and MEC Visitors .............................................................. 1-5 2 Equipment, Supplies, and Materials ................................................................. 2-1 2.1 Description of the MEC Interview Room and Equipment ............ 2-1 2.2 MEC Interview Supplies and Other Equipment .............................. 2-1 2.2.1 Measuring Guides ................................................................. 2-1 2.3 MEC Dietary Interviewer Materials ................................................... 2-3 2.3.1 Hand Cards ............................................................................ 2-3 2.3.2 Reminder Cards .................................................................... 2-4 2.3.3 Measuring Guide Package ................................................... 2-4 2.4 Equipment Setup and Teardown Procedures ................................... 2-4 2.4.1 MEC Dietary Interview Room Setup Procedures ........... 2-4 2.4.2 MEC Dietary Interview Room Teardown -
Warm Cookies $1800 / Dozen
$17 PER DOZEN WARM COOKIES $1800 / DOZEN CHOCOLATE CHIP DOUBLE CHOCOLATE CHIP 190 Cal 180 Cal SNICKERDOODLE CHOCOLATE CHIP PECAN 170 Cal 200 Cal OATMEAL RAISIN WHITE CHIP ALMOND 180 Cal 200 Cal PEANUT BUTTER OATMEAL CHOCOLATE CHIP 200 Cal 190 Cal SUGAR PEANUT BUTTER 170 Cal CHOCOLATE CHIP 190 Cal SUGAR COOKIE WITH M&MS 180 Cal OTHER TREATS 00 TIFFBLITZ® $5 Frozen Dessert 470 Cal TIFFWICH® (In Store Only) $500 Ice Cream Sandwich 470-530 Cal ICE CREAM TIFF’S TRIO $1200 SCOOP $200 Brownie and Bar Box 620-880 Cal/bar Vanilla 160 Cal PINT $500 00 BROWNIES $4 Vanilla 640 Cal Chocolate Fudge Brownie 620 Cal Chocolate 600 Cal Salted Caramel Blondie Bar 670 Cal Cookies ‘n Cream 720 Cal Peanut Butter Chocolate Bar 880 Cal Mint Chocolate Chip 720 Cal CHOCOLATE CHIP FROST ‘EMS® $200 COOKIE TRUFFLES Spreadable buttercream frosting cups INDIVIDUAL (In Store Only) $350 Chocolate 360 Cal BOX OF 4 $1400 Strawberry 370 Cal Cookie Truffle 240 Cal Vanilla 370 Cal BEVERAGES MILK $200 1% 110 Cal Chocolate 160 Cal BOTTLED DRINKS $200 Coke 240 Cal Diet Coke 0 Cal Dr. Pepper 250 Cal Dasani Water 0 Cal STARBUCKS DRINKS 50 FRAPPUCCINO $3 Mocha 180 Cal Vanilla 200 Cal 50 DOUBLESHOT $2 Espresso 140 Cal SPECIAL OCCASIONS PACKAGING SPECIAL BOX & BAND $500 Congrats • Thank You • Smiley Face Happy Birthday • Happy Anniversary 00 MINI BALLOON $4 I Love You • It’s a Boy • It’s a Girl Good Luck • Get Well • Thinking of You COOKIE TRAYS 620 Cal per brownie 170-200 Cal per cookie MINI COOKIE TRAY $4500 2 dozen cookies (Serves 10-12) MINI BROWNIE TRAY $6000 1 dozen brownies (Serves 8-12) BROWNIE TRAY $10500 2 dozen brownies (Serves 16-24) SMALL COOKIE TRAY $11500 6 dozen cookies (Serves 25-35) LARGE COOKIE TRAY $15000 9 dozen cookies (Serves 30-50) SMALL COOKIE & BROWNIE TRAY $10000 3 dozen cookies, 9 brownies (Serves 15-20) LARGE COOKIE & BROWNIE TRAY $15500 5 dozen cookies, 15 brownies (Serves 30-50) INDIVIDUALLY WRAPPED COOKIES 3 DOZEN TRAY $7300 Tray with 18 individually wrapped bags filled with 2 cookies each. -
Jurnal Pasopati Penguatan Komoditi Unggulan Masyarakat Melalui Diversifikasi Produk Olahan Ikan Di Desa Asinan Kecamatan Bawen
JURNAL PASOPATI ‘Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi’ http://ejournal3.undip.ac.id/index.php/pasopati PENGUATAN KOMODITI UNGGULAN MASYARAKAT MELALUI DIVERSIFIKASI PRODUK OLAHAN IKAN DI DESA ASINAN KECAMATAN BAWEN KABUPATEN SEMARANG Vivi Endar Herawati1, Lintang Dian Saraswati 2, Achmad Zulfa Juniarto3 1Departemen Akuakultur, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro 2 Departemen Epidemiologi, Fakultas Kesehatan Masyarakat, Universitas Diponegoro 3 Fakultas Kedokteran, Universitas Diponegoro email : [email protected] Abstrak Kegiatan pengabdian masyarakat ini bermitra dengan dua UMKM. Lokasi mitra berada di Desa Asinan, Kecamatan Bawen, Kabupaten Semarang, yaitu Putri Rawa Sejati dan Mina Mas. Selain kurangnya kapasitas produksi, kedua mitra ingin meningkatkan nilai tambah dari produk olahan ikan yang mereka hasilkan, dengan menjadikan olahan ikan menjadi berbagai produk diantaranya bakso ikan, nugget ikan, kaki naga, keripik kulit dan dawet ikan. Mitra menyatakan bahwa hal ini akan dapat menjadi suatu daya tarik dan keberlanjutan usaha dimasa mendatang. Oleh karena itu dalam kegiatan ini di berikan pelatihan tentang diversifikasi hasil olahan ikan. Pendampingan setelah pelatihan untuk produksi diversifikasi hasil olahan ikan juga dilakukan. Metode penyelesaian yang digunakan pada program ini adalah melakukan evaluasi terhadap hasil pelatihan pendampingan dan membuat modul cara pembuatan masing-masing olahan produk ikan. Hasilnya sekarang kedua mitra dapat membuat produk-produk olahan ikan. Kata kunci : diversifikasi, ikan,mina mas, olahan, dan putri rawa sejati. 1. PENDAHULUAN Desa Asinan berjarak sekitar 8 km dari pusat pemerintahan kecamatan Bawen, berjarak sekitar 25 km dari Ibukota Kabupaten Semarang dan 55 km dari Ibukota Provinsi Jawa Tengah. Secara geografis, Desa Asinan terletak pada ketinggian 500 meter di atas permukaan laut (mdpl), memiliki iklim sedang dengan suhu udara rata-rata 30oC, dan memiliki curah hujan rata- rata 500 – 1000 mm/tahun. -
Retention List
Zone Name Company Name ALBANY Zone V Lithographic Pre-Press, Inc. ALBANY 677 Prime, LLC ALBANY Security Supply Corp. ALBANY Boulevard Apartments, LLC ALBANY Chapel 25 Hotel Associates, L.P. ALBANY Harris Beach, PLLC ALBANY Spasso Group, Inc. ALBANY Hodgson Russ, LLP ALBANY Albany Aqua Ducks, Inc. ALBANY Fuller & O'Brien, Inc. ALBANY 18 Wheeler Restaurant, Inc. ALBANY Austin Peters Enterprises, LLC dba Subway ALBANY AP Wagner, Inc. ALBANY Harris, Balzer & Conway, PLLC ALBANY Mrs. Rooney's, Inc. dba The Orchard Tavern ALBANY Albany Elevator, Inc. ALBANY Albany Ventures, Inc. ALBANY 73 N Pearl Street, LLC ALBANY Blue Slate Solutions, LLC ALBANY 302 Washington Ave. Ext., LLC ALBANY Albany Basketball & Sports Corp. ALBANY Surpass Chemical Company, Inc, ALBANY Spiral Design Studio, LLC ALBANY D.J.B. International ALBANY Kasselman Electric Co., Inc. ALBANY Taylor Freezer of Albany, Inc. ALBANY CME Associates, Inc. ALBANY EP & M Int'l dba Exhibit Planning and Management I ALBANY Terminal Millwork ALBANY J J Curran & Son, Inc. ALBANY Albany Foam & Supply, Inc. ALBANY Truarchs On-Line, LLC ALBANY Einhorn Yaffee Prescott Architecture & Engineering ALBANY Altamont Program, Inc. ALBANY UHY Advisors, NY inc. ALBANY PricewaterhouseCoopers, LLP ALBANY Gregory G. Harris ALBANY 74 State, LLC ALBANY TWEAN News Channel of Albany, LLC ALBANY Greenbush Tape & Label ALBANY Davies Office Refurbishing, Inc. ALBANY Huckleberry Finn Pottery Inc. ALBANY Albany Tile Supply Co. Inc. ALBANY International Electronic Machine ALBANY Adam Ross Cut Stone Co., Inc. ALBANY Old World Provisions Inc. ALBANY All Type Professional Door Service ALBANY Arcadia Manufacturing Group, Inc. ALBANY Don's Moving & Storage ALBANY Arnoff Moving & Storage of Albany ALBANY C. -
In-Room Dining Menu
IN-ROOM DINING MENU In-Room Dining is available from 6:00 a.m. until Midnight Listed within the menu are individual service times for each meal period. Contact Extension 2284 to place your order O U R C H E F Chef Eileen Watkins’ fare focuses on fresh, bright flavors that create a stimulating and appealingly balanced experience for all parts of the palate. She crafted this menu focusing on local, seasonal products and healthier options for your dining experience. Enjoy our Full or Continental Breakfast in the University Club at Penn, located on the Lobby level of the Hotel. A breakfast buffet and A la Carte menu are available for your dining pleasure. Modern · Stylish · Delicious Penne brings you the finest in regional Italian cuisine and wine. Hand crafted pastas and hand selected wines all add to the beauty and individuality of this fine dining restaurant. We’re Italian made FRESH. Enjoy our wide variety martinis, bourbons, scotches and mixed drinks in a rich wood, and traditional ambiance which typifies the feeling and style of the heritage of the University. BREAKFAST MENU 6 a.m. to 11 a.m. Monday – Friday / 7 a.m. to Noon on Saturday and Sunday Traditional Egg Breakfast 19 Two eggs · breakfast potatoes · bacon or sausage · toast · Juice · coffee or tea Deluxe Continental 14 Choice of two: croissant · muffin · bagel · toast · chocolate au pain · banana bread · Juice · coffee or tea Smoked Salmon Wrap 12 Smoked salmon · scrambled eggs · spinach · tomato · caper · red onion · Dill crème fraîche Malted Belgian Waffle 12 Whipped butter -
Techniques Classes
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state-of-the-art ICASI facility by professional chefs with extensive restaurant experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Monday, March 1, 8, 15, 22, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Knife Skills: French Onion Soup, Ratatouille, Vegetarian Spring Rolls, Vegetable Tempura, Garden Vegetable Frittata Week 2: Stocks and Soups: Vegetable Stock, Fish Stock, Chicken Stock, Beef Stock, Black Bean Soup, Chicken Noodle Soup, Beef Consommé, Cream of Mushroom Soup, Puree of Asparagus Soup Week 3: Grains and Potatoes: Creamy Polenta, Spicy Braised Lentils, Risotto, Israeli Cous Cous, Pommes Frites, Potato Grain, Roasted Fingerling Potatoes, Baked Sweet Potatoes Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette, -
Kosher Nosh Guide Summer 2020
k Kosher Nosh Guide Summer 2020 For the latest information check www.isitkosher.uk CONTENTS 5 USING THE PRODUCT LISTINGS 5 EXPLANATION OF KASHRUT SYMBOLS 5 PROBLEMATIC E NUMBERS 6 BISCUITS 6 BREAD 7 CHOCOLATE & SWEET SPREADS 7 CONFECTIONERY 18 CRACKERS, RICE & CORN CAKES 18 CRISPS & SNACKS 20 DESSERTS 21 ENERGY & PROTEIN SNACKS 22 ENERGY DRINKS 23 FRUIT SNACKS 24 HOT CHOCOLATE & MALTED DRINKS 24 ICE CREAM CONES & WAFERS 25 ICE CREAMS, LOLLIES & SORBET 29 MILK SHAKES & MIXES 30 NUTS & SEEDS 31 PEANUT BUTTER & MARMITE 31 POPCORN 31 SNACK BARS 34 SOFT DRINKS 42 SUGAR FREE CONFECTIONERY 43 SYRUPS & TOPPINGS 43 YOGHURT DRINKS 44 YOGHURTS & DAIRY DESSERTS The information in this guide is only applicable to products made for the UK market. All details are correct at the time of going to press but are subject to change. For the latest information check www.isitkosher.uk. Sign up for email alerts and updates on www.kosher.org.uk or join Facebook KLBD Kosher Direct. No assumptions should be made about the kosher status of products not listed, even if others in the range are approved or certified. It is preferable, whenever possible, to buy products made under Rabbinical supervision. WARNING: The designation ‘Parev’ does not guarantee that a product is suitable for those with dairy or lactose intolerance. WARNING: The ‘Nut Free’ symbol is displayed next to a product based on information from manufacturers. The KLBD takes no responsibility for this designation. You are advised to check the allergen information on each product. k GUESS WHAT'S IN YOUR FOOD k USING THE PRODUCT LISTINGS Hi Noshers! PRODUCTS WHICH ARE KLBD CERTIFIED Even in these difficult times, and perhaps now more than ever, Like many kashrut authorities around the world, the KLBD uses the American we need our Nosh! kosher logo system. -
2018/19 MENU Thinking Global Supporting Local
2018/19 MENU thinking global supporting local The RBC Place London team is committed to supporting our neighbours, our local farmers and our community by SOURCING SEASONAL, REGIONAL AND SUSTAINABLE INGREDIENTS. We work with suppliers who are committed to purchasing INGREDIENTS FROM A 100 MILE RADIUS, reducing our carbon footprint while supporting local food systems. We are LEADERS IN LONDON when it comes to preparation, plating and servicing. We reduce waste by limiting disposable items. We donate surplus food to local charitable organizations. We operate an extensive waste management system. Local food is TASTIER, HEALTHIER and SUPPORTS OUR ECONOMY. It’s not only the SMART thing to do, it is the RIGHT THING TO DO. We are committed to buying LOCAL FIRST. Our talented culinary team can turn many of your menu selections into vegan, vegetarian, gluten free or lactose free dishes. Ask your Event Planner for more information. Use the symbols below to identify options that already respond to some of the most common dietary concerns. vegan gluten free food and beverage charges are subject to all applicable taxes and a 16% administrative fee. breakfast thinking global supporting local The RBC Place London team is committed to supporting our neighbours, our local farmers and our community by SOURCING SEASONAL, REGIONAL AND SUSTAINABLE INGREDIENTS. We work with suppliers who are committed to purchasing INGREDIENTS FROM A 100 MILE RADIUS, reducing our carbon footprint while supporting local food systems. We are LEADERS IN LONDON when it comes to preparation, plating and servicing. We reduce waste by limiting disposable items. We donate surplus food to local charitable organizations.