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News Release
News Release Announcement of Executive Officers of Coca-Cola Bottlers Japan Inc. April 3, 2017, Tokyo, Japan -- Coca-Cola Bottlers Japan Inc. (CCBJI) announced Executive Officers who were approved at the Board of Directors meeting held on April 1, 2017. CCBJI will be Asia’s largest and the world’s third largest Coca-Cola bottler in terms of revenue among 250+ Coca-Cola bottlers worldwide, and will deliver approximately 90% of the volume sold by the Coca-Cola system in Japan. CCBJI will reflect the best from community-based Japanese bottlers as well as the global best practices of the Coca-Cola system to lead growth in the NARTD beverage industry and the Coca-Cola system in Japan. CCBJI also will remain focused on conducting its business locally, through the activities of its subsidiaries, CCW and CCEJ. Executive Officers as of April 1, 2017 Name Position Director & Senior Executive Officer, Yasunori Koga Head of Administration Director & Senior Executive Officer, Costin Mandrea Head of Commercial Senior Executive Officer, Shunichi Nasu Head of Integration Management Office Jawahar Solai Kuppuswamy Senior Executive Officer, Head of Finance Bruce Herbert Senior Executive Officer, Head of Supply Chain Kyoichi Takagi Executive Officer, Head of Corporate Planning Executive Officer, Shigeki Okamoto Head of Corporate Communications Haruko Ozeki Executive Officer, Head of Legal Toyoji Okada Executive Officer, Head of Human Resources Raymond Shelton Executive Officer, Head of Investor Relations Maki Kado Executive Officer, Head of Procurement Executive Officer, Yoshiaki Murata Head of Key Account Management 1 【Overview of Coca-Cola Bottlers Japan Inc.】 Coca-Cola Bottlers Japan Inc. -
Award-Wi Ing Gourmet Cakes
Oliver’s own award-wiing gourmet cakes CLASSIC CAKES TIER 1 SIX INCH CAKE Serves 4 to 6 $22.99 EIGHT INCH CAKE Serves 8 to 10 $32.99 Chocolate Mousse Cake Exquisite dark chocolate mousse tucked between layers of Devil’s Food cake, wrapped in a chocolate band or finished in chocolate ganache. Chocolate Orange Mousse Cake An amazing variation of our Chocolate Mousse Cake infused with orange oil and iced in ganache. Chocolate Raspberry Mousse Cake An amazing variation of our Chocolate Mousse Cake infused with raspberry and iced in ganache. German Chocolate Cake Devil's Food cake layered with both chocolate mousse and classic German chocolate fillings (with coconut and pecans). Wrapped in a chocolate band. Lemon Mousse Cake Sweet, citrusy lemon mousse between vanilla cake layers topped with rich and tangy lemon curd elegantly wrapped in a white chocolate band. Lime Mousse Cake (SEASONAL) Vanilla cake layered with tangy lime mousse, wrapped with a white chocolate band and finished with lime curd. Mocha Mousse Cake Vanilla cake brushed with coee essence, layered with mocha mousse and iced with ganache. Passion Fruit Mousse Cake Vanilla cake filled with a silky, exotic passionfruit mousse and iced in passionfruit buttercream. White Chocolate Raspberry Mousse Cake Vanilla cake layered with white chocolate raspberry mousse, iced in a marble white chocolate ganache. CLASSIC CAKES TIER 2 SIX INCH CAKE Serves 4 to 6 $25.99 EIGHT INCH CAKE Serves 8 to 10 $35.99 Black & White Mousse Cake Alternating layers of Devil’s Food cake, chocolate mousse, vanilla cake and white chocolate mousse covered in chocolate ganache. -
Kansas 4-H Poultry Leader Notebook Level I Introduction for Leaders
Kansas 4-H Poultry Leader Notebook Level I Introduction for Leaders ........................................................i Parts of a Chicken......................................................................................................3 Name That Bird.......................................................................................................11 Beginning to Set Goals in Your Poultry Project......................................................19 Common Poultry Terms for Different Species........................................................23 Poultry Breeds.........................................................................................................27 Breeds of Poultry for Project and Show..................................................................33 What Bird Will I Raise?..........................................................................................41 Nutritional Needs and Problems in Poultry.............................................................45 Is Your Bird Sick?...................................................................................................51 Catching and Handling Poultry...............................................................................55 Washing That Bird...................................................................................................59 Why Do We Raise Poultry?.....................................................................................63 K-State Research & Extension ■ Manhattan Leader Notes Parts of a Chicken Poultry, -
FAO Cake List 2019
Layer Cakes (All Layer Cakes are 9” Three Layer Cakes) (Call for exact pricing for specialty flavors or designs) Coconut Almond Cream Orange Italian Cream Carrot Cake Blackberry Raspberry Truffle Hummingbird Cake Chocolate Peanut Butter German Chocolate Cake Strawberry Cake Banana Pudding Cake Key Lime Cake Pineapple Cake Orange Crush Cake Oreo Red Velvet Chocolate Oreo Cake Almond Joy Cake Coconut Layer Cake Butter Pecan Cake Caramel Cream Cake Caramel Turtle Cake Lemon Oreo Cake Pineapple Coconut Cake Apple Spice Cake Pumpkin Layer Cake Lemon Meringue Cake Devil’s Food Cake Millionaire Cake Chocolate Chip Cake Caramel Apple Cake Pineapple Upside Down Lemon Layer Cake Pink Lemonade Cake Strawberry Lemonade Cake Lemon Coconut Cake White Russian Cake Chocolate Snicker Cake Strawberry Red Velvet Cake Salted Caramel Cake Neapolitan Layer Cake Raspberry Lemonade Cake Chocolate Coffee Cake Peanut Butter Cookie Dough Mounds Layer Cake Cookies N Cream Cake Southern Pineapple Coconut Chocolate Cheesecake Italian Cream Cake Strawberry Pineapple Cake Pound Cakes Pricing - $30.00 - $45.00 Cream Cheese Pound Lemon Pound Butter Pound Five Flavor Pound Sour Cream Pound Pecan Sour Cream Pound Chocolate Sour Cream Pound Chocolate Pound Choc. Cream Cheese Pound Cream Cheese Pound Coconut Cream Pound Georgia Peach Pound Sweet Potato Pound Strawberry Pound Apple Harvest Pound Red Velvet Pound Marble Swirl Pound Brown Sugar Pound 7-Up Pound Carmel Pound White Chocolate Pound Pineapple Pound Lemon Pecan Pound Key Lime Pound Chocolate Chip Pound Rum Pecan Pound Orange Almond Pound Mexican Chocolate Pound Pumpkin Spice Pound Sheet Cakes Pricing – ¼ Sheet Cake $21.00 ½ Sheet Cake $42.00 Full Sheet Cake $75.00 Specialty Cakes & Wedding Cakes Call for Pricing . -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Big-Fish-Premium-Bakery.Pdf
Basic Flavors 8” Round- $40 | 10” Round- $55 tier Cakes 1/2 Sheet - $80 | Full Sheet - $150 BIG FISH Round cakes are 3 layers. $ Half & full sheets are 2 layers. 2- Tiered Cakes ~ 275 Premium Baker y Chocolate or Vanilla ~with chocolate or *serves up to 50 vanilla buttercream Pink Lady~vanilla cake, raspberry jam, vanilla butter cream 3- Tiered Cakes ~ $375 Lemon Berry~lemon cake, raspberry jam, vanilla lemon butter cream *serves up to 100 Carrot Cake~with or without nuts with cream cheese icing $ Sheet Cakes Chocolate Mousse~chocolate cake, 4- Tiered Cakes ~ 475 mocha mousse, chocolate ganache *serves up to 150 Chocolate or vanilla cake w/chocolate or Coconut Cake~ coconut cake, toasted vanilla buttercream w/basic decorations. coconut, coconut butter cream Half - $65 | Full - $120 Red Velvet~ cream chese icing Basic Flavors & Decorations Tres Leches~dulce de leche filling, Flavored Sheet Cakes cinnamon whipped cream topping Chocolate or Vanilla Cake Half - $85 | Full - $160 (not available in half or full sheet) Mousse & Fillings $ Chocolate or Vanilla Extra 15/half sheet Specialty Flavors 8” Round- $45 | 10” Round- $60 Buttercream Flavored cakes are an additional $25/tier. 1/2 Sheet - $100 | Full Sheet - $190 Banana | Coconut | Spiced | Orange | Rum Lemon | Carrot | Red Velvet Sand & sea shells or Half & full sheets are 2 layers. Flavored Buttercream Frostings are an Chocolate Peanut Butter or Nutella~chocolate cake, rose buds with leaves additional $15/tier. peanut butter or Nutella mousse, chocolate ganache Rum Cake~rum soaked butter cake, vanilla mousse Cream Cheese | Coconut | Spiced | Espresso filling, roasted almonds, whipped cream Chocolate Ganache | Orange | Lemon | Caramel Strawberry Shortcake~vanilla cake, Flavored Mousse or Fruit Fillings are whipped cream, fresh strawberries an additional $30/tier. -
Evolution of Oviductal Gestation in Amphibians MARVALEE H
THE JOURNAL OF EXPERIMENTAL ZOOLOGY 266394-413 (1993) Evolution of Oviductal Gestation in Amphibians MARVALEE H. WAKE Department of Integrative Biology and Museum of Vertebrate Zoology, University of California,Berkeley, California 94720 ABSTRACT Oviductal retention of developing embryos, with provision for maternal nutrition after yolk is exhausted (viviparity) and maintenance through metamorphosis, has evolved indepen- dently in each of the three living orders of amphibians, the Anura (frogs and toads), the Urodela (salamanders and newts), and the Gymnophiona (caecilians). In anurans and urodeles obligate vivi- parity is very rare (less than 1%of species); a few additional species retain the developing young, but nutrition is yolk-dependent (ovoviviparity) and, at least in salamanders, the young may be born be- fore metamorphosis is complete. However, in caecilians probably the majority of the approximately 170 species are viviparous, and none are ovoviviparous. All of the amphibians that retain their young oviductally practice internal fertilization; the mechanism is cloaca1 apposition in frogs, spermato- phore reception in salamanders, and intromission in caecilians. Internal fertilization is a necessary but not sufficient exaptation (sensu Gould and Vrba: Paleobiology 8:4-15, ’82) for viviparity. The sala- manders and all but one of the frogs that are oviductal developers live at high altitudes and are subject to rigorous climatic variables; hence, it has been suggested that cold might be a “selection pressure” for the evolution of egg retention. However, one frog and all the live-bearing caecilians are tropical low to middle elevation inhabitants, so factors other than cold are implicated in the evolu- tion of live-bearing. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Chocolate Earthquake Cake Recipe
Chocolate Earthquake Cake Recipe When it comes to dessert, sometimes it is hard to choose between chocolate brownie-like cake and cheesecake, especially when I absolutely love both. With Earthquake Cake, there is no reason to choose. This dessert is the perfect choice for someone who loves both chocolate cake and cheesecake. Have you ever had Earthquake cake? If you haven’t had Earthquake cake before, you are in for a treat. This is a sweet dessert that not only has chocolate cake and cheesecake, but it is also packed with other goodies. With pecan on the bottom, then a layer of coconut, finally chocolate cake and cheesecake on top, this is cake is amazing. Can You Freeze Chocolate Earthquake Cake In my house cake never lasts. I never have to worry about the cake going bad before it is eaten. However, if you are worried that the cake isn’t going to be eaten in time, you can freeze the Chocolate Earthquake Cake. To freeze this cake, you want to wrap the cake tightly in plastic wrap. You can either wrapped the cake as a whole, or you can cut the cake into individual slices and wrap each piece in plastic. The benefit of cutting the cake before freezing is that you can take a single serving instead of the whole cake. To thaw the cake, remove it from the freezer and thaw it in the refrigerator. Best Nuts to Add to Earthquake Cake Recipe Almost all Earthquake Cake Recipes call for using pecans. It is the best nuts to add to an Earthquake Cake Recipe. -
Pip Pip Cheerio! a Baby Chick Is Hatching Ever Wonder How a Baby Bird Gets out of Its Egg? It Has Got to Require Some Hard Work for Such a Tiny Little Animal
Pip Pip Cheerio! A Baby Chick is Hatching Ever wonder how a baby bird gets out of its egg? It has got to require some hard work for such a tiny little animal. Luckily, chicks are equipped with a handy dandy tool built into their beaks called an egg tooth. An egg tooth grows at the very tip of the beak. They are very small and sharp enough to help break through the shell of the egg. This is called pipping. Learn what it’s like to pip through an eggshell with this fun art activity. You will need: ● Two pieces of paper, any color will work, but white is the easiest to decorate! ● Markers, crayons, or colored pencils ● Scissors ● Glue (a glue stick will work well!) or double sided tape ● Optional: tweezers, spoon, fork, or other tools. Instructions: Step 1: Draw out an egg shape on the paper Step 2: Cut out two egg shaped pieces of paper about the same size *Helpful note: you can make them the same size by putting the two pieces of paper together and cutting them out at the same time Step 3: Decorate one side of the egg to make your chick! Get creative with your decorations but centering your chick’s face will give you the best results. The other piece will be the eggshell, which you can also decorate! *Helpful note: You will be ripping this paper later, so keep the decorations to the outside edges. Step 4: Take your chick paper and glue all around its edge; if you are using double-sided tape, tape around the edges. -
EM083E.Pdf (1.018Mb)
Poultry Leader Guide EM083E Level 3 4-H Poultry Leader Notebook Level III Poultry Dating Game ................................................................................3 Reproduction and Fertilization of Poultry ................................................7 Proper Handling of Hatching Eggs .........................................................15 Embryonic Mortality ...............................................................................19 General Hatchery Management Practices ...............................................21 The Chicks Are Here ...............................................................................27 Basic Nutritional Needs of Poultry .........................................................33 Controlling Body Weight of Replacement Birds ....................................37 The Comforts of Home ...........................................................................41 Light Sensitivity in Chickens .................................................................45 Managing a Small Laying Flock .............................................................51 Culling the Layer Flock ..........................................................................59 Adaptations for Flight .............................................................................63 Flight Prevention .....................................................................................67 Eggs: Normal and Irregular ....................................................................71 Marketing Eggs and Poultry Products -
Life Cycle of a Bird Bob White Quail Bob White Quail Are Birds That Were Once Commonly Seen in Texas
Life Cycle of a Bird Bob White Quail Bob White Quail are birds that were once commonly seen in Texas. The population of these quail has steadily been declining over the last several decades—since the 1960’s. Bob White Quail are one of four types of quail found in Texas. They get their name for the sound they make—it sounds like they are saying “Bob White” when they whistle. Quail are considered an indicator species. Their presence means the ecosystem is healthy and thriving. Most people agree that loss of habitat is the main contributor to the quail decline. Now that we are aware of this problem, there are efforts across the state to help restore the population in some areas. Long Acres Ranch is one of those places. Quail are ground birds and hang out in groups called a coveys. They live in areas that mainly open but have sections of bunch grasses to run and hide in. At night, the quail will gather in a circle, with their tail feathers together to sleep. Why do you think they do this? Quail are shaped like pears with small heads and bigger bodies. Even though they can fly short distances, they spend most of their lives on the ground. What is a disadvantage for them being ground birds? Male quail have a white stripe on their face. The female quail are various shades of brown. Why do you think male birds are more attractive than female birds? Adult quail eat mostly forbs but occasionally will find a worm or small bug and that is a treat! Baby quail eat mostly insects.